I have been baking "Napoleon" according to this recipe for 10 years now and this cake has become my signature dish !!! In our family, Napoleon cake is always a holiday! If someone has a different opinion about this famous dessert, I can say with full confidence that you have not tried the real "Napoleon". Everything quick options from ready-made puff pastry do not even stand next to it. Tasty, but not that good.

Unfortunately, in our time, the store-bought analogue is not much like classic cake Napoleon, so the only option is to try the real, the most delicious puff cake with tender custard, will be self-cooking at home. Troubled, but worth it!

Hope mine step by step photo the recipe will come in handy.

For cooking, you will need very simple and affordable products:

Ingredients:

For the test:
- Wheat flour (premium) - 6 glasses,
- Margarine or butter - 2 packs (200 grams each),
- Chicken eggs - 2 pieces,
- Salt - 1 tsp,
- Water - 450 ml.

For the custard:
- Chicken eggs - 4 pieces,
- Granulated sugar - 0.5 kg,
- Butter - 0.5 kg,
- Wheat flour - 4 tbsp. spoons,
- Cow's milk - 1 liter.

Preparation of cakes:

Please note that the cake dough must be kneaded with a knife. This way, the cold butter will not melt from the warmth of your hands and will take the amount of flour you need. Otherwise, overdoing it with flour, you risk getting a very tough dough. Whereas, ideally, thin cakes should be crunchy and tender at the same time.

Freeze the margarine or butter lightly for easier handling. Sift flour onto the work surface. In flour, you need to finely chop the frozen butter with a knife, pouring it from the edge to the center. As a result, you should have a dry crumb.

Now we take a half-liter jar and break two chicken eggs into it, fill the rest of the jar with water. Shake the contents thoroughly with a fork, adding salt there.

From the resulting flour crumbs, we form a slide, make a depression in it and start pouring liquid from the jar.

Again, everything will need to be "cut" with a large knife,

Those. you won't even have to get your hands dirty in the dough.

Pour the liquid mixture in parts until it ends and work with a knife all the time.

Before our eyes, the sand crumbs turn into a homogeneous dough.

As a result of this work, you should get a homogeneous lump.

The finished dough for the Napoleon cake must be divided into 16 equal lumps, put on a board, wrapped with cling film or a bag, sent to the refrigerator for 20 - 30 minutes. Or slightly freeze it in the freezer.

Then we take the dough out of the refrigerator, and roll each lump into a thin cake, using the minimum amount of flour to sprinkle the table.

The cake should be as thin as it can be, literally translucent. Any form. It is easier to roll out the rectangles to fit the baking sheet. It is a little more difficult with round cakes, they need to be cut in raw or finished form, and there will be more of them.

The dough is elastic enough, do not be afraid to tear it when transferring to a baking sheet. Even if this happens, there is nothing terrible about it. The cakes can be pricked in several places with a fork to make them less swollen.

We send the baking sheet to the oven, which needs to be heated to 180 - 200 degrees. Bake the base until a beautiful golden brown. While one cake is being baked, roll out the next one.

As a result, you should get 16 ruddy puff cakes rectangular or slightly more round.

Making the custard:

Do not seek best recipe I assure you this one is perfect!

To prepare it, you need to beat in a deep cup chicken eggs and wheat flour until smooth. Easier to use a blender.

In a separate tall saucepan with a thick bottom, heat the milk and dissolve the granulated sugar in it. There is a lot of cream, the dishes should be capacious. And under no circumstances use an enamel or aluminum saucepan. In the first, it will burn, in the second, it will color the cream gray when whipped with butter.

Pour the egg mass into hot milk with sugar in a thin stream. Stir constantly while doing this. You need to cook the custard over low heat with constant stirring.

Cook until puree. Cool the custard mixture to room temperature. Stir several times during cooling so that no crust appears.

Remove the butter from the refrigerator beforehand to soften. Before combining with the cream, beat the butter until smooth.

Only then add the cooled cream to the butter in small portions. Not the other way around!

Beat with a mixer until smooth.

It remains only to collect our gorgeous cake.

Assembly:

I'll show you how to keep the cake plate clean when assembling. A piece of baking paper - this little detail is a little secret to your neatness. We line the bottom of the dish or tray with parchment or paper.

Lubricate the first cake with custard, cover with the second and press down to make the cake denser.

Repeat until all layers are stacked. Do not forget to tamp. Napoleon must be tight!

It's time to remove the sheet of paper, hold the cake with one hand, pull out the sheet with the other.

From scraps or one cake, you need to make a crumb. You can crush them with your fingers, or you can put them in a bag and roll it with a rolling pin. Sprinkle the top and sides of the cake with the resulting crumb. My sides are not sprinkled with anything. To this crumb, you can add chopped walnuts or chocolate grated into crumbs, this will not make the cake worse.

We leave the finished cake in the refrigerator to soak and harden the cream, this can take at least 3 hours, it is better to wait overnight.

I think you were convinced that making Napoleon at home is quite simple and affordable, the main thing is that there is a desire!

In the Guinness Book of Records, sweet Napoleon is mentioned, the largest cake weighing 1.5 tons, it was baked by the chefs of the city of Zelenograd.

This puff cake can be found in many cuisines of the world, but it will be called differently. For example, in England you will be served vanilla slice, but in Italy and France you can order at any Millefeuille cafe and they will bring you a piece of air multilayer cake, known to you as "Napoleon", by the way, translated "milfey" means "Thousand layers". But Americans, like us, know this puff cake called Napoleon.

There are a great many stories about the creation of this famous dessert, but I would like to tell one of the most unusual and, in my opinion, the most piquant. As you know, Bonaparte was a big fan of hitting on pretty girls. So once flirting with another sweet lady-in-waiting, his wife found him. And in order to get out of this very piquant situation, Napoleon told her about how he whispered in the ear of a beautiful girl about his newly invented recipe for a delicious cake, this, it turns out, made the girl so flushed! The wife pretended to believe her faithful, but demanded proof. Bonaparte hastily dictated the recipe for the cake, a complete improvisation. Of course, Bonaparte's chef made some adjustments to the recipe. As a result, for breakfast, the spouses had an extraordinary cake on the table, which got its name - Napoleon, in honor of its author.

Well, if we talk about the plausible story of the creation of a cake beloved by many, then it was baked for the first time in 1912 by Moscow confectioners for the 100th anniversary of the victory over the French and gave it the name Napoleon.

You just have to defeat your "Frenchman" in the kitchen, the step-by-step photo recipe presented today will help you. Perhaps your cake will become a signature sweet dish, like mine. I have been baking it for more than 10 years, and for the recipe I thank Natalia Pyatkova.

There are many versions of the appearance of this dessert, which has become traditional at all festive events. The most beloved in Russia is the one that speaks of the presentation of the cake in 1912, when the 100th anniversary of the exile of Napoleon Bonaparte was celebrated in Moscow.

The most delicate flaky delicacy, named after the French emperor, was served in the form of cakes cut into triangles. A similar shape was to be associated with the famous cocked hat. The popularity of the treat was downright impressive.

Other sources say with confidence that the cake comes from French cuisine. Legend has it that a culinary specialist, whose name was lost in historical chronicles, trying to impress the crowned ruler, cut into portions traditional national pie "Royal biscuit". He smeared his cakes with custard and strawberry jam mixed with whipped cream. The idea turned out to be very successful, and the cake itself was sold all over the world under the name "Napoleon".

Now every self-respecting sweet tooth knows the taste of the popular dessert. We have compiled a selection of the most original and interesting in our opinion his recipes.

Classic Napoleon Custard Cake - Recipe Video

With explanations and video instructions from the culinary blogger grandmother Emma, ​​popular on the Internet, you can easily master the classic recipe of your favorite cake. Its basis is made from quick puff pastry cakes, smeared with traditional milk cream.

Homemade puff pastry Napoleon cake - step by step photo recipe

The essence of any Napoleon cake is in a multi-layer base and custard. For him, you can take ready-made puff pastry, but if you have a little time, then it is better to make homemade puff pastry. If you don't have the time and desire to mess around with milk and egg custard, you can make a regular butter cream... For homemade cake"Napoleon" you need:

Your mark:

Cooking time: 3 hours 0 minutes

Quantity: 6 servings

Ingredients

• Flour: 3 tbsp. + 1/2 tbsp.
• Water: 1 tbsp.
• Egg: 1 large or 2 medium
• Salt: a pinch
• Sugar: 1 tbsp. l.
• Soda: 1/2 tsp
• Vinegar 9%: 1/2 tsp
• Butter: 250 g
• Condensed milk: 1 can
• Vanilla: a pinch

Cooking instructions

The dough for "Napoleon" is kneaded according to the principle unleavened dough for dumplings. Sift 3/4 of the flour into a large bowl. Collect it with a slide. Make a funnel in flour. Pour in the egg, add salt and sugar. Pour in a glass of water gradually. Quench the baking soda with vinegar and add to the dough. Knead the dough.



Wrap it in plastic and leave for 40 - 45 minutes.



If the puff pastry is intended for a cake, then for further convenience it is better to divide the dough into three parts. You can also do in the event that it will not be used all at once. Roll out each piece no thicker than 0.3 - 0.5 mm. Lubricate it with a thin layer of oil. To make the butter easier to spread on the dough, it must be removed from the refrigerator in advance.



Fold the dough in half and again in half. If the dough is divided into parts, then do the same with all parts.



After that, wrap all the parts in foil and send them to the freezer for 30 minutes. Then repeat the procedure of rolling, rolling and cooling in the freezer twice.



After that, roll out one part no thicker than 0.5 cm. Cut the dough, giving it the shape of the future cake. Set trimmed edges to one side.



Transfer the dough to a baking sheet. Bake in a hot oven. The temperature in it must be kept at + 190. Thus, cook two more cakes. Bake all trimmings separately.



While the cakes are cooling, prepare a cream from condensed milk and butter, add vanilla to it, if there is no natural, then vanilla sugar taste.



Lubricate the first cake with cream.



Then lay down all the remaining cakes, grease the top with cream as well.



Crush the baked cuttings and sprinkle over the top of the cake. It remains to serve homemade Napoleon cake for tea.



How to make a delicious Napoleon cake with condensed milk - the best cream for a sweet tooth

The main highlight of this recipe is a very sweet, but quick-to-prepare cream.

Required Ingredients:

• 0.3 kg flour;
• 0.2 kg of quality margarine;
• 2 eggs;
• 50 ml of water;
• 1 tbsp fatty sour cream;
• can of store condensed milk;
• a pack of butter;
• lemon zest, vanillin.

Cooking procedure beloved by all sweet tooth Napoleon:

1. Cut the margarine into small pieces, give them a quarter of an hour to soften a little. When this happens, bring it with a mixer until smooth, after which we introduce the eggs, continuing to knead.
2. In small portions we introduce flour into the butter-egg mass, and then water with sour cream.
3. Set aside the kneaded mass until smooth for 30 minutes.
4. From the resulting dough, we have to make 6 cakes, so we divide it by the appropriate number of parts.
5. We bake the cakes rolled out in the shape of a circle, pre-punctured in several places with a fork, in a hot oven. Try to brown them, but not dry them out, usually a quarter of an hour is enough for this.
6. While the first cake is being baked, proceed to rolling and piercing the second with a fork, and so on.
7. Of the six prepared cakes, we choose the most unsightly in your opinion, we leave it for powder.
8. Let's start preparing the cream. Everything is very simple here: we mix condensed milk with slightly softened butter, whipping is performed using a mixer. Pleasant and harmonious notes will be added to the cream by adding zest and vanilla.
9. We put the bottom cake on a dish, grease it generously with cream, cover with another cake, repeat the described process. Finely chop the cake that we rejected, sprinkle the top and edges of the cake with it abundantly.

The most delicious Napoleon cake made from ready-made dough

When the desire to please guests and loved ones is great, and there is no desire to mess around with kneading the dough, the right decision is to bake your favorite cake from the finished dough.

Required Ingredients:

• 1 kg of finished puff yeast-free dough;
• can of condensed milk;
• 0.2 kg of oil;
• 1.5 tbsp. 33% cream.

Cooking procedure simple, tasty and very tall Napoleon:

1. Gently unfold the thawed dough. We cut each of the half-kilogram rolls into 4 parts, i.e. in total we will have 8 pieces.
2. Roll out a round cake from each, cut an even circle out of it using a plate of a suitable size (22-24 cm in diameter).
3. Lubricate the rolling pin used for rolling and the working surface with oil.
4. We pierce each cake with a fork, and then transfer it to a baking sheet covered with waxed paper. Set aside the cuttings.
5. Baking each cake in a hot oven takes about a quarter of an hour.
6. We do this with each cake, bake the trimmings separately.
7. Now you can pay attention to the cream. To do this, at low speed, beat a little softened butter with condensed milk. Whisk the chilled cream separately, when it starts to hold its shape, transfer it to the cream, gently mix with a wooden spoon until smooth.
8. Next, we proceed to collecting the cake. We grease the cakes without inappropriate savings in this case with cream and lay them on top of each other. Grind the cuttings to a crumb state and sprinkle the sides and top with them.
9. Before serving, it is advisable to put the cake in the refrigerator for 10-12 hours. During this time, he will have time to perfectly soak.

Napoleon cake made from ready-made cakes

To prepare this more than acceptable alternative, completely homemade baked goods, you will have to look into the nearest large supermarket and buy:

• ready-made cakes;
• a pack of butter;
• 1 liter of milk;
• 2 eggs;
• 0.3 kg granulated sugar;
• 50 g flour;
• vanilla.

Cooking procedure:

1. Break eggs into a saucepan, add sugar and flour, mix until smooth and put on the stove.
2. Gradually introduce milk, continuing to stir all this time. When the mass begins to remind you semolina, remove it from the heat, cool it and put it in the refrigerator.
3. Add softened butter and vanilla to the finally cooled cream, beat.
4. We grease each of the ready-made cakes with a lot of cream, arrange them on top of each other. Finely chop one of the cakes and sprinkle the top of our lazy Napoleon.
5. Practically ready cake put it in the refrigerator to soak for 6 hours.

How to make napoleon cake in a frying pan

Required Ingredients:

• 1 tbsp. fatty sour cream;
• 1 + 3 medium eggs (for cakes and cream);
• 100 g + 1 tbsp. sugar (for cakes and cream);
• ½ tsp baking soda,
• ¼ h. L. rock salt,
• 2 tbsp. + 2 tbsp flour (for cakes and cream);
• 0.75 l of milk;
• 2 tsp starch;
• Pack of butter.

Cooking procedure:

1. We start with the cakes. To do this, beat the egg with sugar and salt until smooth.
2. Separately mix the flour with soda, add sour cream and a beaten egg to them. Gently knead the dough, the result should not stick to the palms.
3. From this amount of dough, we have to make 6-7 cakes, divide it immediately into the appropriate number of parts and put it in the refrigerator for at least 35-40 minutes.
4. Preparing the cream. Pour a glass of milk and set it aside for now.
5. Pour the remaining milk into a saucepan, add sugar and bring to a boil. We make sure that milk does not run away from us.
6. Beat eggs separately.
7. In another container, mix the flour with starch and milk set aside in step 4, add the beaten eggs, and knead thoroughly. Pour into boiled sweet milk into the resulting mixture, mix again and return to the fire for another 5-7 minutes until thickened. We do not stop stirring for a minute.
8. Remove the cream from the heat, when it cools down, drive in softened butter.
9. Let's go back to our test. It should be removed from the refrigerator, roll out each of the parts to the size of your pan. The taste of the future cake depends on how thin the cakes are. Trim the cakes with a frying pan lid. Additional cakes can be formed from the scraps or left for crumbling.
10. We make baked goods in a non-greased frying pan. Brown the biscuits on both sides. Turn it over when the dough is just beginning to change color.
11. Grind the most unsuccessful cake in a blender for decoration.
12. We grease each of the cakes with cream, put them one on top of the other. We coat the top with the sides.
13. Sprinkle the top with the resulting crumb.
14. The cake is not served immediately, but after overnight aging in the refrigerator, otherwise it will not be saturated.

Napoleon snack cake

Napoleon - traditional sweet dessert... But let's try to let go of your fantasy and cook snack option with savory filling... We cook the cakes ourselves according to any of the above recipe or buy ready-made ones. In addition, you will need:

• 2 carrots;
• 3 eggs;
• 1 garlic tooth
• can of canned fish;
• packaging of curd cheese;
• mayonnaise.

Cooking procedure:

1. We do not drain all the liquid from the can of canned food. We knead it with a fork.
2. We peel the boiled eggs from the shell and grate, we do the same with boiled carrots, only we mix it with garlic passed through a press and a small amount of mayonnaise.
3. Let's start collecting the cake. Lubricate the bottom cake with mayonnaise, put about half of the fish mass on it.
4. Put the second cake on top, on which the spicy carrot mixture is laid.
5. Put the eggs on the third crust greased with mayonnaise.
6. On the fourth - the remaining fish.
7. On the fifth - cottage cheese, grease the sides of the cake with it.
8. If desired, you can sprinkle with crumbled cake, put soaked in the refrigerator.

A very simple recipe for Napoleon cake

Required Ingredients:

• 3 tbsp. + 2 tbsp flour (for cakes and cream);
• 0.25 kg of butter;
• 0.1 l of water;
• 1 liter of fat milk;
• 2 eggs;
• 1.5 tbsp. Sahara;
• vanilla.

Cooking procedure unusually simple, but tasty and tender Napoleon:

1. Let's start cooking the cakes. To do this, rub butter from the freezer into sifted flour.
2. Rub the resulting crumb with our hands, pour water into it.
3. Without wasting time, we mix our dough, form a lump out of it and put it in the refrigerator for half an hour. The dough is ready. Agree, it's much easier than puff!
4. While the dough is cooling, prepare the necessary tools at hand: a rolling pin, waxed paper, a plate or other shape that you will be cutting. By the way, the shape of the cake does not have to be round, it can be square.
5. We make 8 cakes from the resulting dough volume, so we divide it into as much as possible identical pieces.
6. Preheat the oven.
7. Sprinkle a piece of waxed paper with flour, put a piece of dough on it, carefully roll out a thin cake, which we pierce with a fork.
8. Together with the paper, we transfer the cake to a baking sheet and send it to the oven.
9. The cakes are baked quite quickly, in just 5 minutes. We try not to dry them out.
10. We do the same with the rest of the cakes.
11. We cut off the still hot cake according to the template, then use the cuttings for decoration.
12. Let's go to the cream. To do this, pour half of the milk into a saucepan and put on fire.
13. Mix the remaining milk with sugar, vanilla, eggs and flour, beat with a mixer until smooth.
14. After boiling milk, pour it into the whipped products, return the future cream to the fire and cook until thickened for 5-7 minutes, stirring all the time.
15. Cool the hot cream, then put it in the refrigerator to cool completely.
16. We generously coat the cakes and lay them on top of each other. Traditionally, we crumb the crumbs from the scraps to the top.
17. We give the cake a good brew and enjoy the whole family.

1. When preparing cakes, it is better to give preference to butter over margarine. Moreover, the fatter this product, the tastier the final result.
2. The dough should not stick to the palms, otherwise the quality of the cakes may suffer. Add some flour.
3. When placing fresh crust on top of the greased one, do not press too hard, otherwise they may break and become tough.
4. The cake acquires its true taste only in a day. Try to be patient and give him this time.

We are waiting for your comments and ratings - this is very important for us!

To prepare the dough, sift the flour, add room temperature margarine (or butter) cut into pieces and sour cream, rub the whole mass with your hands until smooth.

Beat the egg, sugar and salt separately.

Bake a thin crust in a preheated oven at 190-200 degrees for 3-5 minutes (until a beautiful ruddy color). When baking, I grease the baking sheet only for the first cake. Then roll out the next ball of dough thinly and bake it in the oven too. Bake all the Napoleon cakes in this way.

To make the custard, beat the eggs with sugar and vanilla sugar.

Pour about 1 liter of milk into the resulting mixture and mix well. I cook the custard in a saucepan. Add the egg-milk mixture and the remaining milk to the saucepan, stir and cook, stirring all the time, over medium heat. At first, the mass will be liquid, but after 10 minutes it will begin to thicken. As soon as the cream begins to boil (puff like semolina), let it boil for another 2-3 minutes. Remove the cream from the stove, let cool slightly. Add room temperature butter to the warm cream and beat with a mixer. The custard for homemade "Napoleon" is ready.

We begin to collect the Napoleon cake. Apply custard to each cake (chop 1-2 cakes and leave to sprinkle on the cake) and place them on top of each other. Also coat the last crust with cream and sprinkle the top and sides of the cake with the chopped pieces set aside for sprinkling.
The cake does not need any oppression, it is soaked so well. Leave the "Napoleon" for 1-2 hours at room temperature, then put it in the refrigerator for soaking (preferably overnight).

This recipe for homemade "Napoleon" with custard is very successful, time-tested. I hope you will also appreciate this cake and it will become a frequent guest on your festive table... I highly recommend trying my delicious cake recipe!

Bon Appetit!

For the centenary victory over Napoleon, a delicious cake was invented in Russia. It was made in a triangular shape, which symbolized the cocked hat of the great leader. Eating it meant victory over the emperor. I liked this delicacy so much that over time they began to cook not only cakes, but also a cake.

For many years of cooking this sweet dish, many recipes have been invented. But the most common is the classic Napoleon cake recipe. Many, having prepared a dessert, will say that it tastes like a grandmother's childhood. This delicacy is easy to prepare. The main taste is given by the cakes, it is to them that you need to pay all attention. According to this recipe, the cake will be airy, weighing about a kilogram.

Cooking steps step by step

Ingredients:

• egg - 2 pcs.;
• margarine - 300 g;
• flour - 150 g;
• water from the refrigerator;
• lemon juice - 0.5 tsp;
• flour - 450 g.

For the cream:

• vanilla sugar;
• egg - 2 pcs.;
• not salted butter - 300 g;
• milk - 180 ml;
• sugar - 1.5 tbsp.

Preparation:

1. Put margarine in the freezer for two to three hours.
2. Chill flour for a couple of hours in the refrigerator, sift on the table.
3. Chop the margarine into thin strips.
4. Mix with flour (150 g) and chop again with a knife. Squeeze well with your hands.
5. By clicking on the mixture, make it so that you get a tight ball.
6. Put away in the cold.
7. Prepare another dough. Pour flour (450 g) into the container, but it is better to leave a little so as not to overdo it. The dough will turn out to be tender, not sticking to your hands.
8. Pour in lemon juice.
9. Pour very cold water into a glass to the top, add eggs.
10. Stir with a fork until dissolved.
11. Sift flour on the table.
12. Pour egg water into the flour.
13. Stir with a spoon, knead with your hands. If there is not enough flour, add. To prevent the finished, baked puff pastry from becoming tough, excess flour should not be added to it.
14. Roll out the dough, which was prepared second in turn, in a rectangle. If you roll it too thin, it will tear.
15. Put the dough you cooked first in the middle. Now wrap the first dough in the second, like an envelope. First wrap one edge, then on two opposite sides and cover with the remaining end.
16. Sprinkle the dish with flour, put the envelope of the dough down with a seam and place in the refrigerator for half an hour. To avoid the formation of condensation, do not cover it on top.
17. Transfer the cooled product to the table in the same position as on the plate. Roll out in a small square.
18. Roll back into an envelope and refrigerate for half an hour.
19. Roll out again and send for the same time to rest in the cold. After these manipulations, you can start making the cream.
20. Hold the oil without cold for several hours so that it becomes completely soft.
21. Break eggs into a small bowl. Beat with sugar until the mixture turns white.
22. Add vanillin.
23. Pour milk into a saucepan and pour in the mixture of eggs. In order for the cream to be uniform, without lumps, it is necessary to constantly stir with a whisk. Wait until it boils and remove immediately.
24. Set aside and cool.
25. For now, let's get back to the test. Cut the envelope into six equal parts. Roll out circles of equal shape. You can make one large layer and use a baking sheet.
26. To make it convenient to roll out and not stick the dough, dust the table with flour.
27. Place the rolling pin on the edge of the dough, lightly roll the mass onto it. Transfer to form. Roll out the dough to size.
28. Puncture with a fork.
29. Bake for about 10 minutes. Pay attention to the look, if it is reddened, then it is ready.
30. Bake the cakes.
31. Let's go back to the chilled creamy mass. Mash the butter with a spoon.
32. Add the cooked mass in small portions in butter, stirring well. Added - mixed and so on, until you add all the cream.
33. The ready-made cream is appetizing, monochromatic. The oil should not stand out from the total mass and flake off.
34. Grease the cakes with cream.
35. To make the cake homogeneous, press each subsequent layer with your hands over the entire area of ​​the cake.
36. Cut the resulting delicacy with a knife along the edges, forming an even round dish.
37. Crumble the resulting cut pieces with your hands and sprinkle on the top layer.

In order for the dough for a puff treat to work out, all products must be cold.

With vanilla custard

A cake that melts in your mouth has delicate taste... Of course, compared to other types of desserts, the custard Napoleon takes a long time to cook. But the efforts will not be in vain, because the recipe for making napoleon at home cannot be compared with industrial products.

This is the most common delicacy at the holidays, not only for children, but also for adults. There are many options for the cream used, each housewife has her own favorite. Consider the custard option.

Ingredients:

Dough:

• milk - 250 ml;
• margarine - 300 g;
• flour - 4.5 cups;
• soda - 1 tsp.

Cream:

• milk - 1.5 liters;
• eggs - 4 pcs.;
• sugar - 500 g;
• butter - 250 g;
• flour - 6 tbsp. spoons;
• vanilla sugar - 1 sachet.

Decoration:

• nuts;
• powder.

Preparation:

Cakes:

1. Chop margarine finely in a cold state.
2. Mix with flour, baking soda and rub with your hands.
3. Add cold milk to the flour mass. Knead.
4. Roll several balls, depending on how many layers you want to get.
5. Roll out cold balls on a powdered table.
6. Place in the form.
7. Prick with a fork.
8. Bake in a hot oven until golden brown.

Cream:

1. Beat eggs with sugar.
2. Add flour.
3. Boil milk separately.
4. Pour the mixture into hot liquid.
5. Cook over low heat, stirring until thick.
6. Add butter and vanilla. Refrigerate.

Cake:

1. Lubricate each layer with cream, sprinkling with nuts.
2. When assembled, trim the edges.
3. Smear the sides with the remainder of the cream.
4. Chop the cuttings and sprinkle on the top cake.
5. Powder with icing sugar.

Homemade Napoleon cake on quick puff pastry

Since Soviet times, this delicacy is a welcome dish on the table. An ordinary day turns into a holiday with the advent of a sweet dessert. Previously, the hostess had to stand for hours in the kitchen to cook it. Now, in the modern world, you can go to any store and purchase ready dough that is not inferior in taste and quality to a home product. The result is the same, but time is saved.

Always store the finished dough in freezer, it cannot be thawed several times. To make the cake tasty, do not use oil for baking the cakes, cover with parchment paper.

Ingredients:

• walnut - 300 g;
• egg - 6 pcs.;
• puff pastry - 1.5 kg;
• milk - 1500 ml;
• flour - 6 tbsp. spoons;
• fine sugar - 3 cups.

Preparation:

1. The best way to defrost is time. Of course, in modern ovens and microwave ovens there is a special defrost function, but they often fry the product.
2. Most often, you can buy rectangular dough in the store. It turns out about six sheets per the right amount weight. Cut them in half.
3. Roll out each part three millimeters thick.
4. Line a baking sheet with baking paper.
5. Put the cake on it.
6. Prick with a fork. This is necessary so that the dough does not swell and deform.
7. It does not take much time to cook, five minutes is enough for each cake.

Cream:

1. Beat sugar and eggs until thick foam.
2. Boil the milk.
3. Pour the sweet mass into the milk.
4. To avoid rolling of eggs, it is necessary to constantly stir the mass.
5. After boiling, immediately remove from the burner and add vanillin.

Assembly:

1. Choose the most unsuccessful cake, chop.
2. Chop the nuts.
3. Lubricate the cakes with cream.
4. Sprinkle a layer of nuts in the middle of the dessert.
5. Collect the cakes to the end, sprinkle the top with the rest of the nuts.

Honey napoleon

This recipe does not quite work. traditional cake... The honey included in the composition gives amazing taste this delicacy.

Ingredients:

• lemon - 1 pc.;
• egg - 4 pcs.;
• baking powder - 1 package;
• honey - 4 tbsp. spoons;
• unsalted butter - 150 g;
• sugar - 250 g;
• flour - 600 g;
• sour cream - 250 g;
• powdered sugar - 300 g.

Preparation:

1. To build water bath: by placing the small saucepan in the large one, so that the top one is submerged in water.
2. Put butter, sugar, honey in the top dish. Melt.
3. Beat eggs separately.
4. Mix the melted mass, eggs, baking powder with flour.
5. Divide into ten parts and roll into balls. Send in the cold.
6. Grate lemon with zest to add to the cream.
7. Beat sour cream and powder.
8. Mix with lemon.
9. Whisk everything together and cool.
10. Roll out balls of any shape. It depends on what the cake will be.
11. Bake individually until golden brown. There should be no burnt areas so as not to spoil the taste of the cake.
12. Cool down.
13. Coat each layer with cream.
14. Crumble the last biscuit and sprinkle on the top of the cake.

Napoleon "Family Tradition"

Ingredients:

Dough:

• baking powder - 1.5 tsp;
• flour - 450 g;
• cold water - 200 g;
• margarine - 250 g.

Cream:

• starch - 2 tbsp. spoons;
• cream 10% - 600 ml;
• flour - 150 g;
• butter - 250 g.

Preparation:

1. Sift flour into a deep mold.
2. Place the margarine in the center.
3. Leave for half an hour.
4. After a while, grind into small crumbs using a spatula.
5. Add baking powder and water.
6. Knead.
7. The dough is very fond of cold. To get the desired end result, place in the cold for half an hour.
8. Cut into seven pieces.
9. Form a ball.
10. Roll out individually.
11. In a mold, prick the dough with a fork.
12. Bake until golden brown.

Cream:

1. Pour 400 ml of cream into a saucepan, add sugar.
2. Boil.
3. Mix flour and starch separately.
4. Pour in 200 ml of cream (cold).
5. Mix well. There should be no lumps.
6. Pour the cold mixture into the hot sweet milk in a very thin stream. The other hand is constantly in the way.
7. When the cream has cooled, add oil, which has lain in the room for a while and has become soft.
8. Beat with a mixer.

Spread cream on each layer. Leave in the kitchen for five hours to soak. For achievement perfect taste put in the refrigerator for another four hours.

Slovak variant of Napoleon, which is known there as Kremes

This cooking option differs from the rest of the recipes in that there is no oil as an ingredient in the cream. Instead, starch (corn) is used.

Prepare the dough according to any recipe you like, or do it easier and buy a ready-made semi-finished product.

Ingredients:

• corn starch - 200 g;
• powdered sugar - 400 g;
• yeast-free puff pastry - 500 g;
• cow's milk - 2 liters;
• eggs - 8 pcs.

Preparation:

1. Defrost the dough in a natural way.
2. Divide into four parts.
3. Roll out thinly.
4. Place the dough on a baking sheet and bake for five minutes.
5. So prepare all the cakes.

Cream:

1. Mix 500 ml of milk with starch and yolks, beat well.
2. Boil 1000 ml of milk.
3. Pour in half of the powder.
4. Pour cold milk with starch. Stir.
5. While stirring quickly, keep on fire for a minute.
6. Beat with a mixer until a thick, fluffy foam of proteins and powder.
7. Pour hot milk into the egg mass. Stir.
8. Wait for complete cooling.

Fold the cakes in layers, greasing with cream. It is imperative to soak the cake for several hours. The cream used in the recipe turns out to be thick, therefore, compared to the Napoleon cake prepared according to classic recipe, it is put between the layers in much larger quantities.

Napoleon cake is simple and delicious at home

Even if you have absolutely no experience in homemade baking, this recipe will make a cake the first time. The minimum amount of food is used for baking and very little time is spent.

Ingredients:

• oil (ice) - 250 g;
• flour - 450 g;
• water (cold) - 100 ml.

For the cream:

• milk - 1 liter;
• egg - 2 pcs.;
• sugar - 300 g;
• vanillin;
• flour - 4 tbsp. spoons.

Preparation:

1. For the dough, be sure to sift the flour.
2. Take a coarse grater and grate the oil.
3. Rub with your hands.
4. Add water.
5. Blind the ball.
6. Allow half an hour to rest in the cold.
7. Roll up a sausage.
8. Cut into eight pieces.
9. Now the main thing is to roll it out in a thin layer, to get the same thickness. The thinner you roll, the tastier the cakes will be.
10. Send to the oven.
11. Prepares instantly. Five minutes and the cake is ready.
12. While one is preparing, prepare the other.

Cream:

1. Heat 500 ml of milk.
2. With a mixer, beat 500 ml of milk, eggs, sugar, flour, vanillin. You can use a whisk. Just make sure that no lumps remain from the flour.
3. As soon as the milk boils, pour the whipped mixture in a thin stream.
4. Stir constantly until it thickens. Stir well, touching the sides and bottom of the pot, otherwise the cream will burn.
5. In appearance, it should resemble thick semolina porridge. When it cools down, it gets thicker.
6. To assemble the cake, the cream needs room temperature.

The cakes are brittle and brittle. Gently assemble the cake, spreading the cream over the layers. Trim the edges and sprinkle them over the top of the cake. Be sure to saturate the night. Experienced housewives advise placing a cutting board on top, where to put a container of water. Under the weight, the cakes are better saturated with cream.

With custard cream

Ingredients

Dough:

• salt - 1 tsp;
• vinegar - 2 tsp;
• butter - 200 g;
• flour - 450 g;
• milk 150 ml;
• soda - a pinch.

Cream:

• vanillin;
• sugar - 250 g;
• sour cream - 500 g;
• walnuts;
• milk - 600 ml;
• starch - 2 tbsp. spoons;
• egg - 3 pcs.

Preparation

Dough:

1. Grind the cold butter with flour to make a crumb.
2. Mix with remaining food.
3. Knead.
4. Divide into 16 pieces, roll into balls.
5. Powder the table surface with flour.
6. Roll out the dough.
7. Prick with a fork.
8. Bake for five minutes.

Cream:

1. Add starch to a glass of milk.
2. To them - eggs. Beat.
3. Boil the remaining amount of milk.
4. Pour into cold milk. Beat.
5. Put on fire. Boil.
6. Add sour cream. Mix.

Cake shaping:

1. Put a cake on the bottom of the plate, coat with a layer of cream.
2. Lubricate each subsequent cake with cream, alternating layers.
3. Trim the edges.
4. Grease the top and sides with cream.
5. Chop the trimmings and sprinkle over the top and sides of the cake.

Napoleon cake in a pan

In this version, it does not take much time to soak the cakes. After half an hour, the cake is ready to eat.

Ingredients:

• baking powder;
• flour - 450 g;
• salt;
• sugar - 250 g;
• butter - 50 g;
• egg - 3 pcs.

Cream:

• milk - 1 liter;
• egg - 3 pcs.;
• flour - 2 tbsp. spoons;
• sugar - 250 g;
• vanillin;
• walnuts.

Preparation:

1. Beat eggs and sugar.
2. Add salt, baking powder, butter, 400 g flour (the rest is required when rolling out the dough).
3. Knead the dough.
4. Let stand for half an hour.
5. Roll out 14 cakes thinly along the diameter of the pan.
6. Fry on a dry surface.
7. If you need perfectly straight edges, cut to the shape of a plate while hot.
8. Lay in layers, saturating with cooled cream.
9. Sprinkle with scraps and nuts.

For the cream:

1. Mix eggs, milk, sugar. Add flour.
2. Stir without lumps.
   • egg - 1 pc.;
   • flour - 3 tbsp.;
   • water - 170 ml;
   • margarine - 250 g;
   • salt;
   • butter cream - 300 g;
   • chocolate bar;
   • condensed milk - 400 g.

   Preparation:

   1. Cool all products, freeze margarine.
   2. Pour cold flour into grated margarine.
   3. Mix water and egg.
   4. Knead the dough by mixing the ingredients.
   5. Roll into sausage.
   6. Divide into six parts.
   7. Refrigerate for half an hour.
   8. Roll.
   9. Bake, piercing each piece with a fork.
   10. Beat butter. Pour condensed milk in a thin stream. Beat together for 10 minutes using a mixer.
   11. Grease the cakes with the resulting cream.
   12. Decorate the top with crumbs from cake layers.

   Various options for presentation and design

   Any housewife wants the cake to be not only tasty, but also beautiful, so it is worth decorating it in a special way.

   The most common and familiar design option is crumb from the remnants of the cakes.

   You can use sugar topping. It comes in a variety of colors and shapes. You can sprinkle a thick layer of decoration on the cream, draw a picture or lay out a congratulation.

   

   

   

   With the help of a stencil, beautiful risks are created. Shabby chocolate is sprinkled on the stencil, when it is removed, a festive pattern remains on the surface.

   Any nuts are suitable for decoration. By sprinkling with a thick layer, you will get a beautiful appearance and exquisite taste.

   Protein cream can be dyed in any color and create cooking masterpiece decorating with different colors.

   A less common way to decorate a cake at home is to apply mastic. With its help, you can create amazingly beautiful culinary works. Cover the cake and decorate with thematic figures, but this method requires some knowledge and skill.

I remember from my childhood the amazing taste of homemade Napoleon cake, which my mother made. She made it with condensed milk, and with custard, and with puff cakes, and with ordinary ones, and in the oven, and in a pan. The cake was the most beloved and revered in our family, which is why it was transferred by itself into our adult life. Then I experimented with all the options, some turned out to be dryish and dense, some tender and melting in the mouth, even a Napoleon snack bar with spicy filling made from cheese, nuts and mushrooms - also spicy and tasty!

In general, this cake is a win-win option that your guests and households will always like, you just need to choose the recipe that suits you best. Or you can experiment and get a new, interesting taste every time. Today we will consider several options for making homemade Napoleon cake - with ordinary cakes, with puff on old recipe, with custard, condensed milk and another special cream in milk. Go for it and you will succeed!

Classic Napoleon cake with three types of cream

The recipe will suggest three types of cream, since one of them is prepared quickly, the second takes longer, and the third is more complex. But they are all very tasty with a slight difference, which will take too much time. But do not think that the taste of the cake depends only on the cream. The thickness of the cakes and the proportional component in them are also of great importance. After all, it is not for nothing that even the most expensive ready-made cakes that are sold will not replace the real taste of homemade baked goods. So, the Napoleon cake step by step, we cook together. First, we will deal with the cakes, this is the basis of the cake.

Cakes for cake "Napoleon"

For the cakes, we need to prepare:

1. 0.5 cups of water;
2. 1 chicken yolk;
3. 1 spoonful of vinegar (9%);
4. 375 grams of margarine;
5. 2.5 tbsp. flour.

Preparation:

Let's start by stirring water, yolk and vinegar in a container. Then in a separate bowl or bowl you need to cut the margarine, add flour, knead it all well with your hands.

Pour the liquid mixture from the first container into the second container. We mix.

The dough should lag behind the hands, but also not be very tight. We divide it into equal parts-balls, like large cutlets. We put in the refrigerator for a couple of hours, which helps the dough to roll out more easily.

Roll out, carefully spread on a baking sheet and bake for about 10 minutes each in an already preheated oven (170 degrees).

It is also necessary to pull out the cakes carefully, since they are quite fragile. We put them in a pile, let them cool. By the way, I often bake cakes in a dry frying pan - it also turns out delicious.

The cakes need to be cut off, and the remaining crumb should be chopped (you can in a blender), we will coat the cake with it. So, the cakes are ready, let them cool down, we proceed to the preparation of the cream.

Simple cream for the Napoleon cake: with condensed milk

For him you need to take:

1. 1 can of condensed milk
2. 0.5 packs of oil
3. 200 g sour cream

Take condensed milk either already boiled, or put ordinary condensed milk in a saucepan with water over low heat and boil it for 1 hour. Then soften the butter, add condensed milk and sour cream to it, mix everything, and the cream is ready.

Napoleon cake cream recipe: custard

Products:

1. 600 ml of milk;
2. 2 tbsp. tablespoons of flour;
3. 2 eggs;
4. 1 tbsp. Sahara;
5. a bag of vanillin;
6. 50 grams of butter.

Cream preparation:

First, boil milk (0.5 l.). At this time, 0.1 l. milk we dissolve flour, yolks, separated from proteins, sugar, vanillin. Beat well, then add in a thin stream to boiling milk. Bring to a boil again, throw in butter, whites separately whipped into foam. Bring everything to a boil again.

Let the mass cool, beat it well with a mixer so that there is a homogeneous mass without lumps, spread on the cakes with a generous layer.

The most delicious cream for Napoleon

Products:

1. four yolks (at least two eggs);
2. 1.5 cups of sugar;
3. two tbsp. tablespoons of flour with a hill;
4. 800 ml of milk;
5. one packet of vanillin;
6. 200 g butter.

Preparation:

Beat the egg yolks well, add 0.5 tbsp. sugar, flour and a little milk to mix it all up, and there were no lumps (about 100 ml.).

Boil 700 ml separately. milk. Pour the prepared mixture into boiling milk, bring it to thicken. Next, you need to cool the cream. It should not be liquid, but you don't need to make it very thick either. Add vanillin.

Separately grind 1 cup of sugar and butter. And gradually we mix everything into one complex cream. If necessary, we bring it to the desired state with a mixer. This cream is obtained with pearlescent tints - very tasty and beautiful. We grease our cakes with it. We put them one on top of the other. It is better to put the cake under a light press for a couple of hours so that all the cakes are well saturated with cream, and then we make crumbs from the scraps of the cakes and sprinkle them on the cake.

"Napoleon" according to an old recipe from puff pastry with custard

The Napoleon cake was presented to the court of the Russian aristocracy at the anniversary celebration. At that time, Moscow was celebrating the centenary of the victory of the Russian army in the Patriotic War of 1812. The pastry chefs made the cake triangular, like the headdress of a French commander. Hence its name. True, this form turned out to be inconvenient and did not take root, unlike the cake itself. His sweet tooth was highly appreciated. Delicate dessert and today will not leave anyone indifferent. So, Napoleon cake made of puff pastry with custard, a very tasty recipe.

Puff pastry cakes

Softened butter (not margarine!) Is ground with a tablespoon of milk and a third level teaspoon of salt. Butter take 350 g. Add 2 glasses to it wheat flour... The dough is kneaded until it is elastic and smooth. Then it is formed in the form of a bar, wrapped in cling film and put in the refrigerator for an hour.
The chilled dough is placed on a floured table and rolled out with a rolling pin. The result should be a rectangular layer, about one centimeter thick. It is folded in half twice. The resulting quarter is rolled out and folded again, as for the first time. Puff pastry ready.

Now a thin plate (4-5 mm) is obtained from it, of course, using a rolling pin. The finished layer is wound onto it in order to gently unfold it on the sheet. It is not necessary to grease a baking sheet with oil, it is enough to moisten its edges with water. So the cakes are not deformed during baking, which takes place at a temperature of 200-220 degrees. By the way, the oven should be warmed up in advance. And cut a plate of dough into two equal parts and chop it in several places with a knife.
The cakes will be ready in about 40 minutes or less. They are transferred from a sheet to a board and covered with a kitchen towel. While the cakes are cooling, prepare the cake cream.

Custard

Put 4 tablespoons of sugar, a teaspoon of starch in a small saucepan, break 3 eggs, pour one glass of drinking cream (milk). The products are thoroughly mixed. Put the saucepan on low heat and heat until the mixture thickens. It must be constantly stirred so that no lumps form. You cannot boil the mixture! If desired, you can make the custard taste vanilla by adding a pinch of vanilla sugar. Or chocolate, if during cooking add chocolate grated on a fine grater (70 g) or a couple of tablespoons of cocoa. Some people like cream with liqueur or cognac (1 tablespoon). Everyone has different preferences.

Cake decoration

On warm cakes, cut off the uneven edges so that they are the same. It is better to do this by placing a plate on top. After that, allow to cool completely. To make the cake beautiful and even, it is better to immediately spread the cakes in split form, grease in the same place, and then remove the form - and the cake turns out to be wonderful, the cakes do not slide out to the sides - the ideal shape is guaranteed!

Then one of them is spread with custard and covered with the second cake.

Cream is also spread on the top and sides of the cake. The scraps that have turned out when leveling the cakes are chopped with a knife into small crumbs. She is sprinkled with cake on all sides.