Unsweetened cake with puff pastry filling. Snack cake "Napoleon" from ready-made cakes: recipe with photo

05.07.2020

1) Fish snack cake

INGREDIENTS:

5 pieces. waffle cakes
1 can of canned fish in oil, regular sardines will also work if desired
3 boiled eggs
150 gr. hard cheese
1 clove of garlic mayonnaise green onion

COOKING:

Grind the egg yolks and whites separately. Grate cheese. Mash canned food with a fork. We mix all the fillings with mayonnaise, the amount and fat content of which, of course, is to taste and courage. Under the first cake, you can put another waffle cake on the dish, so that our snack masterpiece, which has been soaked and soaked, does not stick to the dish and does not tear in front of the “spectators”. We coat the first cake of the waffle blank with grated cheese, which is mixed with mayonnaise and garlic.

We cover this with a second cake, which we smear with a layer of fish with mayonnaise. Cover with a third waffle cake and grease with protein green onions, which is also mixed with mayonnaise. We cover it with the next cake, which we grease with mayonnaise and sprinkle with chopped yolk and grated onion. If this cake seems a little thin to you, I suggest doubling the amount of products and taking 10 wafer cakes, repeating the alternation of layers twice! Bon Appetit

2) Snack cake

INGREDIENTS:

For test:

butter - 1 pack
wheat flour - 2.5 cups
sour cream - 1 cup
egg - 1 pc.
sugar - 1 tbsp.
baking soda - 1/2 tsp.

For filling:

canned pink salmon - 1 can
hard cheese - 100 g
eggs - 4 pcs.
mayonnaise - 6-7 tbsp.

COOKING:

For the dough, grate pre-frozen butter on a coarse grater. Pour flour, add sour cream, egg, sugar, soda and mix quickly. Divide the dough into 4 equal parts. Roll each part of the dough very thinly, sprinkle with flour and prick with a fork in several places. Transfer to a floured baking sheet and bake each cake for 5-10 minutes at 200 ° C until light brown. After removing the cakes from the oven, immediately trim the edges. Cool the scraps and grind into crumbs. cook three different fillings. For the first, grate the cheese on a fine grater, add 2 tablespoons of mayonnaise and mix well. For the second filling canned salmon mash with a fork and mix with the liquid from the jar.

For the third filling, grate hard-boiled eggs, add 2 tablespoons of mayonnaise and mix. Lubricate the first cake with cheese filling. Cover with the second cake, not pressing hard so that it does not break. Lubricate it with pink salmon filling. Cover with the third cake and spread the filling with the egg over its surface. Cover with the fourth layer. With the remaining mayonnaise, grease the surface and sides of the cake well. Sprinkle it with the crumb left after trimming the cakes. Place the finished cake in the refrigerator for several hours, then cut into slices. If you want to spice up this dish, add green onions or garlic to the filling.

3 ) Snack cake with crackers

INGREDIENTS:

a couple of packs of unsweetened crackers
1 can of canned fish own juice to choose from
200 g champignons
2-3 hard-boiled eggs
100-120 g hard or processed cheese
1 green onion
2-3 garlic cloves mayonnaise

COOKING:

Let's start with mushrooms. We clean and wash the mushrooms, dry well and cut in small pieces. Clean and finely chop onion. We unload all this into a well-heated frying pan with a small amount of vegetable oil and fry over medium heat until the champignons are ready, which will take 6-9 minutes. We open a jar of fish, drain the liquid, knead the fish with a fork. Finely chop the washed and dried green onions, for which kitchen scissors are most suitable. We rub the cheese and mix with chopped garlic and mayonnaise. If you don't like garlic, don't add it. We rub the eggs, leaving most of the yolk to sprinkle the top of the cake. We collect the cake. On a suitable flat dish, spread the first layer of crackers tightly. We make a grid of mayonnaise and fall asleep a layer of grated eggs.

Then add in the following order: crackers - mashed fish - green onions - mayonnaise - crackers - mushrooms with onions - mayonnaise - crackers - cheese - mayonnaise - crackers - another mayonnaise mesh and, finally, a layer egg yolk. You can fill the top not with pure yolk, but simply with half of grated eggs with protein. Not necessarily - but beautiful, if you chop a few crackers, mix with grated cheese, grease the sides of the cake with mayonnaise and sprinkle with this mixture. Tip: when laying out the crackers, we press them a little against the previous layer of the filling so that they are better saturated. It is best to make this snack cake the day before serving. Then it will be well saturated, become tender and will just melt in your mouth. By the way... This snack cake is easy to cut into small, even pieces, so stick skewers or toothpicks into them - and here you have wonderful layered party canapes. Our guests swept them away in a moment.

4) Squash Snack Cake

INGREDIENTS:

peeled zucchini - 700-800 grams
eggs - 2 pieces
baking powder - 1 teaspoon
salt - half a teaspoon
pepper
flour - 1 cup
starch - 2 tablespoons
sunflower oil - 4-5 tablespoons

To prepare the sauce:

garlic - 3-4 small cloves
mayonnaise - 250 grams
boiled eggs - 3 pieces
salt - half - 1 teaspoon

COOKING:

Peel the seeds from the zucchini, cut off the skin from them and grate on a medium grater, it is not necessary to peel young zucchini. Salt the zucchini and leave them for 15 minutes so that the juice stands out from them. Next, stir in the eggs, pepper, add the baking powder, sunflower oil and starch. You can season the dough with a small amount of finely chopped greens or bell pepper. Gradually add enough flour to the resulting mass to get a dough thick enough in consistency. After that, leave it for half an hour and wait until the flour gluten swells. If after half an hour the dough becomes more liquid, then the zucchini has allocated additional juice, then add a little more flour.

Now heat the pan with one tablespoon sunflower oil, put 3 tablespoons of dough into it and level it along the bottom. Cover and cook over medium-low heat for about 10 minutes until golden brown. Fry this pancake and the other side for about 5 more minutes. Before frying each subsequent pancake, pour 1 tablespoon of oil into the pan and heat it up. You should have 5 pancakes 24 centimeters in diameter. Finished squash pancakes cool completely. Then separate the whites and yolks from the boiled eggs. Mash the yolks, then mix them with mayonnaise, salt and season with garlic passed through the press. You can also add some grated cheese to the sauce. Spread zucchini pancakes with the resulting sauce. Sprinkle the top and sides of the cake with grated egg white. leave finished cake soak for an hour.

5) Layered Snack Cake

INGREDIENTS:

Puff pastry cakes (you can make it yourself, or you can buy it in a store);
Butter;
Soft cheese;
Any red fish (slightly salted);
Mayonnaise;
Greenery.

COOKING:

Spread puff pastry cakes with different fillings.
Spread 1 layer with soft cheese.
2 - spread with a thin layer of butter and red fish.
3 layer of finely chopped greens with mayonnaise.
4 layer - eggs with mayonnaise.
5 layer - butter and fish.
Be sure to coat the last layer with cheese and coat all the cakes with it on top. We recommend making this layered snack cake in the evening. During the night it will soak well in the refrigerator and will be very juicy and tasty.

6) Scandinavian Snack Cake

INGREDIENTS:

2-3 round loaves white bread(can be replaced with cakes).
600 g curd cheese
400 g fat sour cream
3-4 st. l. delicious mayonnaise
4 hard boiled eggs
250-300 g smoked red fish (chum salmon, pink salmon)
1 bunch green onions
1 bunch dill
cream as needed

To decorate the top of the cake:

boiled large shrimp (a few pieces)
slices of smoked or salted salmon
4-5 hard boiled eggs
cod or herring caviar
1-2 cucumbers
dill, parsley

COOKING:

Cut off the top of the loaves so that the remaining parts are approximately the same diameter (the top is not needed). Carefully cut off the crust from the bread. Cut the loaves into cakes about 1 cm thick. Prepare the cream. To do this, mix in a large bowl. cottage cheese, sour cream and mayonnaise. Season with pepper. Mix well. If the mass is too dense, you can add a little cream so that it spreads easily (I did not need cream). Set aside a little cream in order to grease the sides of the cake, and divide the rest into two equal parts. In the first part, add finely chopped eggs and finely chopped onion. Let's mix.

In the second part, finely chopped red fish and dill. We begin to collect the cake. We generously spread the first layer with egg cream. We put the second cake on it and grease it with cream with fish. We continue to fold and grease the cakes, alternating the fillings. The result was such a high cake of six layers. Lubricate the sides of the cake with the cream that we set aside earlier. In this form, it can be allowed to brew in the refrigerator from 30 minutes to 2 hours, but this is not necessary. For decoration, carefully cut the eggs and cucumbers into circles. Slice cucumbers very thinly. Decorate the cake with shrimp, salmon slices, eggs, caviar to your liking. Cover the sides of the cake with slices of cucumbers. Our cake is ready.

7) "NAPOLEON" DINER

INGREDIENTS:

finished puff pastry or ready-made cakes
carrots 2 pcs.
garlic 1 clove
egg 3 pcs.
canned fish in s / s (pink salmon, tuna, saury) 250 g
mayonnaise
curd cheese “karat” with shrimps 140 g

COOKING:

I made a cake from ready-made puff cakes. Mash the canned food with a fork. Boil the eggs, cool, grate on a coarse grater. Boil the carrots, cool, grate, mix with mayonnaise and garlic.

We collect the "cake". Lubricate the first puff cake with mayonnaise (purely symbolically) and cover with half of canned fish. Without smearing the second cake first, cover with carrot and garlic mass. Lubricate the third layer with mayonnaise and sprinkle with egg filling. The fourth layer is the second half of canned fish. curd cheese.

Grind one cake into crumbs and apply on the top and sides of the cake. We cover our cake with cling film and press down on top with a board or tray. You can put a small load. Place Napoleon in a cool place for 2 hours.

Snack Napoleon from ready-made cakes - waffle, puff, etc. This is something that is easy to cook and delicious to eat. Today we will go through the fillings for snack cakes, but what to do with the cakes, we will figure it out anyway!

It all depends on the imagination of the chef: puff cakes You can transfer everything that fits into your soul. Moreover, each layer can be different, as long as the ingredients you use are combined with each other.
Filling with canned fish
This cake consists of several cakes and contains several fillings (each cake is smeared with its own filling).
cheese - 100 gr.
canned fish in oil -1 can
eggs-4 pcs.
mayonnaise.
Filling 1: Grate cheese on a coarse grater, add mayonnaise 3 tbsp. spoons and mix well.
Filling 2: Put the canned food in a bowl and mash with a fork. Excess liquid must be drained.
Filling 3: Finely chop the eggs, salt and add mayonnaise, mix.

Now we start to collect the cake. Spread the filling on the cake 1. Spread well with a spoon.

Top with a second layer. We spread the filling on it 2. Smooth it over the surface with a spoon.

Top with third skin. We spread the filling on it 3. Smooth with a spoon and cover with the fourth cake.

Coat the top and sides of the cake with mayonnaise.

The fifth cake needs to be crumbled into a separate bowl. Sprinkle the cake with crumbs from the sides and from the top. The cake should soak. It is better to prepare it on the eve of the celebration. And before serving, decorate it with greens.
Vegetarian filling
red salad onion 1 pc
garlic 2-4 cloves
cream cheese 300 gr
greens: wild garlic, spinach, sorrel, young beet tops) 300-400 gr
chicken egg 1 pc
1/2 young cabbage
greens: dill, parsley 1 bunch each
vegetable oil
salt, ground pepper to taste
Do not spare the greens, it is she who gives flavor, and fresh garlic - piquancy.
Fry finely chopped onion in a pan, add finely chopped young cabbage and all the greens. Salt and pepper to taste, simmer over low heat until tender. At the very end of the stew (for 1-2 minutes), add chopped garlic and cheese. Thoroughly mix the filling for the snack cake.
Lubricate all the cakes with a rich filling and lay on top of each other. Cover with cling film and refrigerate for 12-14 hours to soak the cakes. Before serving, grease, if left, with the filling and sprinkle with crumbs from the cakes.
Stuffing with mushrooms
Champignons - 500 g
White onion - 400 g
Sunflower oil - 80 g
Sour cream - 4 tbsp. l.
Hard cheese - 100 g
Salt (to taste) - 0.5 tsp
Allspice (to taste) - 0.25 tsp
Cut the onion into strips.
Cut mushrooms.
Fry the onion in oil.
Add mushrooms, stir. Fry over high heat until tender, salt and pepper to taste.
Pass mushrooms through a meat grinder.
Lubricate the cakes with mushrooms.
Lubricate the top pita bread and the edges with sour cream.
Grate the cheese on a fine grater, distribute evenly over the surface and edges.
Put in a preheated oven to 180 degrees just to melt the cheese, no need to bake.
Stuffing with eggplant
eggplant 5 pcs.
cheese 250 g
mayonnaise 200 g
greens 100 g
garlic 3 pcs.
tomatoes 5 pcs.

Eggplant cut into rings 1 cm thick, salt, and leave for 15 minutes, then squeeze and fry. Place on paper towel to remove excess oil.
Finely chop the greens and garlic and mix with mayonnaise. Cut the tomatoes into rings of 0.5 - 0.7 cm. Grate the cheese on a fine grater.
Let's start assembling the cake. We put the cake first, grease with mayonnaise, then grease the eggplants with mayonnaise, grease the tomatoes with mayonnaise, sprinkle with grated cheese, then everything repeats. The last should be the cake, which we grease with mayonnaise, sprinkle with cheese and decorate with basil sprigs.
Napoleon with chicken
½ boiled chicken breast
200 g frozen champignons
1 large carrot
1 large onion
0.5 cup chicken broth
10 g butter
vegetable oil for sauteing
40 g hard cheese like Poshekhonsky or Dutch
200 g mayonnaise
Clean and wash the bulb. Finely chop the fourth part, cut the rest into larger pieces.

Scroll the chicken flesh through a meat grinder. Finely chopped onion put in vegetable oil until golden.

Add butter, salt and minced meat to the pan. Mix the ingredients, pour in the broth and bring the filling to a boil. Simmer over low heat closed lid pans 15-20 minutes. The minced chicken should be slightly dark in color.

Defrost the mushrooms, drain in a colander and squeeze out the water well. Cut into small slices and fry in vegetable oil along with half of the remaining onion. Connect chicken stuffing with fried mushrooms.

Peel and wash the carrots, grate on a coarse grater. Sasser with the other half of the bow.
Grate cheese on a fine grater.
Grind one puff cake into crumbs: manually (using a potato masher) or in a blender.

Before laying the filling on the cakes, grease them on both sides with a thin layer of mayonnaise. After that, you can begin to collect the cake, distributing the filling in heaps on each layer.

Assemble the snack cake by layering the fillings in the following order:
1 cake - half minced chicken with mushrooms;
2 cake layer grated cheese, browned vegetables;
3 cake - the second half of minced chicken with mushrooms.
Cover the pie with the last layer and sprinkle crumbs on top.

Leave the dish at room temperature for 3-4 hours - so that the cakes are saturated with mayonnaise, then cut portioned pieces and serve to the table.
Recipe 6: Snack Napoleon with “bee” fish
2. Medium carrot - 3 pcs.
3. Bow - 3 pcs.
4. Eggs - 5 pcs.
5. Cheese - 150-200g (I took orange Cheddar)
6. Canned fish in oil "Tuna" - 250-300g
7. Mayonnaise
8. salt
9. vegetable oil
10. some parsley for garnish
11. Olives and pitted olives for garnish
Spread lightly with mayonnaise. Remove the tuna from the oil and mash with a fork, add a little mayonnaise.
In a small amount of oil, fry carrots separately, onions separately.
Add a little mayonnaise to carrots and onions. Grind the yolk with mayonnaise.
Protein grind with mayonnaise. Grate cheese into strips and mix with mayonnaise. Salt a little each filling, except for tuna and cheese.

Put the filling on the cakes in this order: (to form a “cake”)
1 cake: tuna
2: carrot
3: bow
4: yolk
5: protein
6: Put the cheese on top of the last cake.
Cut olives and olives into rings and lay out, alternating in color, on a cheese “glade” in the form of bees. Make bee antennae from small pieces of olives. Wings - from parsley leaves. Let the "cake" soak.
Note for homemade cakes:
The edges of the cakes can turn out to be uneven, therefore, after the formation of the “Cake” and its impregnation, you need to cut off its edges (align) with a sharp knife.
Recipe 7: Napoleon Snack Cake with Salmon
200-250 grams of cheese
200 grams of lightly salted salmon (you can also use smoked)
3 hard-boiled eggs
2 tablespoons light mayonnaise
small bunch of green onions
bunch of dill
Grate eggs, mix with green onions and mayonnaise.
Lubricate the cakes with cream cheese and lay out the filling: one layer - salmon with dill, the second - eggs with onions and mayonnaise.
Make as many layers as you see fit. Cover the top cake with cheese and sprinkle with crumbs. Put the napoleon snack cake in the refrigerator for several hours, ideally all night.
Recipe 8: Stuffing for diner napoleon with chicken liver and smoked chicken
300 grams of chicken liver
1 bulb
1 small carrot
a tablespoon of olive oil
2 smoked breasts
1 fresh cucumber
a handful of prunes
a few walnuts
4 tablespoons light mayonnaise
salt, pepper to taste
Prepared chicken liver fry on olive oil along with onions and grated carrots, salt and pepper to taste. Cool and grind in a blender.
Cut chicken breasts, cucumber and prunes into thin strips, season with mayonnaise and mix.
Dry the nuts in a dry frying pan and lightly chop.
We spread the liver pate on the lower cake, cover with another cake, put a salad of chicken breast, cucumber and prunes, etc. Alternating the filling, we make as many layers as we consider necessary.
Ready snack cake Napoleon should be left in the refrigerator for several hours.
And more toppings for the snack cake Napoleon
Stuffing with fish
Fish can be any, but preferably in its own juice (natural). Mash the fish with a fork. Mix with cottage cheese (if very dry, mix with a spoonful of sour cream) + tomato paste+ finely chopped olives (optional)
Avocado filling
Mash the pulp of a ripe avocado with a fork, mix with cottage cheese + tobasco sauce + lemon juice + finely chopped greens (green onion, dill).
Egg stuffing
Beat eggs well with curry. We fry like an egg butter. Salt, pepper. Remove from heat, mix with grated cheese and herbs.
Carrot and champignon filling
Cut mushrooms into thin slices, fry with finely chopped onions. Stew carrots, mix with mushrooms, add sour cream and simmer over low heat for 3 minutes. If it gets too thick, add more sour cream or water.
In general, there are a lot of options for toppings for Napoleon's diner:
1. Grated hard cheese with mayonnaise and garlic.
2. Any salad - crab, Olivier, meat, squid ...
3. Herring with grated boiled beets and mayonnaise.
4. Cheese with cottage cheese, garlic, dill and butter.
5. Smoked fish with grated apple and dill.
6. Red fish with a slice of lemon.
7. Liver paste classic or with mushrooms.
8. Any canned fish - sprats, sardines, saury, salmon.
9. Tertaya fried carrots with mayonnaise and garlic.
10. Tuna with boiled egg and greenery.
11. Crab sticks with grated cheese and mayonnaise.
12. Shrimps with egg and mayonnaise.
13. Mushrooms fried with onions, grated egg in them.
14. Potato with mashed onions, parsley, vegetable oil.
15. Ham with horseradish and parsley.
16. Herring oil.
17. Forshmak or hummus…

Snack Napoleon from ready-made cakes - waffle, puff, etc. This is something that is easy to prepare and very tasty!

It all depends on the chef's imagination: puff cakes can be shifted with everything that fits into the soul. Moreover, each layer can be different, as long as the ingredients you use are combined with each other.

Recipe 1: Stuffing for Napoleon snack cake with canned fish

This cake consists of several cakes and contains several fillings (each cake is smeared with its own filling).

cheese - 100 gr.

canned fish in oil -1 can (I have saury)

eggs-4 pcs.

mayonnaise.

Filling 1: Grate cheese on a coarse grater, add mayonnaise 3 tbsp. spoons and mix well.

Filling 2: Put the canned food in a bowl and mash with a fork. Excess liquid must be drained.

Filling 3: Finely chop the eggs, salt and add mayonnaise, mix.

Now we start to collect the cake. Spread the filling on the cake 1. Spread well with a spoon.

Top with a second layer. We spread the filling on it 2. Smooth it over the surface with a spoon.

Top with a third layer. We spread the filling on it 3. Smooth with a spoon and cover with the fourth cake.

Coat the top and sides of the cake with mayonnaise.

The fifth cake needs to be crumbled into a separate bowl. Sprinkle the cake with crumbs from the sides and from the top. The cake should soak. It is better to prepare it on the eve of the celebration. And before serving, decorate it with greens.

Recipe 2: Filling for puff snack cake Napoleon - Vegetarian

red salad onion 1 pc

garlic 2-4 cloves

cream cheese 300 gr

greens: wild garlic, spinach, sorrel, young beet tops) 300-400 gr

chicken egg 1 pc

½ young cabbage

greens: dill, parsley 1 bunch each

vegetable oil

salt, ground pepper to taste

Do not spare the greens, it is she who gives flavor, and fresh garlic - piquancy.

Fry finely chopped onion in a pan, add finely chopped young cabbage and all the greens. Salt and pepper to taste, simmer over low heat until tender. At the very end of the stew (for 1-2 minutes), add chopped garlic and cheese. Thoroughly mix the filling for the snack cake.

Lubricate all the cakes with a rich filling and lay on top of each other. Cover with cling film and refrigerate for 12-14 hours to soak the cakes. Before serving, grease, if left, with the filling and sprinkle with crumbs from the cakes.

Recipe 3: Stuffing for Mushroom Snack Cake

Champignons - 500 g

White onion - 400 g

Sunflower oil - 80 g

Sour cream - 4 tbsp. l.

Hard cheese - 100 g

Salt (to taste) - 0.5 tsp

Allspice (to taste) - 0.25 tsp

Cut the onion into strips.

Cut mushrooms.

Fry the onion in oil.

Add mushrooms, mix. Fry over high heat until tender, salt and pepper to taste.

Pass mushrooms through a meat grinder.

Lubricate the cakes with mushrooms.

Lubricate the top pita bread and the edges with sour cream.

Grate the cheese on a fine grater, distribute evenly over the surface and edges.

Put in a preheated oven to 180 degrees just to melt the cheese, no need to bake.

Bon Appetit!

Recipe 4: Stuffing for Eggplant Napoleon's Diner

eggplant 5 pcs.

cheese 250 g

mayonnaise 200 g

greens 100 g

garlic 3 pcs.

tomatoes 5 pcs.

Eggplant cut into rings 1 cm thick, salt, and leave for 15 minutes, then squeeze and fry. Place on paper towel to remove excess oil.

Finely chop the greens and garlic and mix with mayonnaise. Cut the tomatoes into rings of 0.5 - 0.7 cm. Grate the cheese on a fine grater.

Let's start assembling the cake. We put the cake first, grease with mayonnaise, then grease the eggplants with mayonnaise, grease the tomatoes with mayonnaise, sprinkle with grated cheese, then everything repeats. The last should be the cake, which we grease with mayonnaise, sprinkle with cheese and decorate with basil sprigs.

Recipe 5: Chicken Napoleon Snack Cake: Filling

½ boiled chicken breast

200 g frozen champignons

1 large carrot

1 large onion

0.5 cup chicken broth

10 g butter

vegetable oil for sauteing

40 g hard cheese like Poshekhonsky or Dutch

200 g mayonnaise

Clean and wash the bulb. Finely chop the fourth part, cut the rest into larger pieces. Scroll the chicken flesh through a meat grinder. Sauté finely chopped onion in vegetable oil until golden brown.

Add butter, salt and minced meat to the pan. Mix the ingredients, pour in the broth and bring the filling to a boil. Simmer over low heat with the lid closed for 15-20 minutes. The minced chicken should be slightly dark in color.

Defrost the mushrooms, drain in a colander and squeeze out the water well. Cut into small slices and fry in vegetable oil along with half of the remaining onion. Combine chicken stuffing with fried mushrooms.

Peel and wash the carrots, grate on a coarse grater. Saute together with the second half of the onion.

Grate cheese on a fine grater.

Grind one puff cake into crumbs: manually using a rolling pin, potato masher) or in a blender.

Before laying the filling on the cakes, grease them on both sides with a thin layer of mayonnaise. After that, you can begin to collect the cake, distributing the filling in heaps on each layer.

Assemble the snack cake by layering the fillings in the following order: 1 cake - half minced chicken with mushrooms; 2 cake - a layer of grated cheese, browned vegetables; 3 cake - the second half of minced chicken with mushrooms.

Cover the pie with the last layer and sprinkle crumbs on top.

Leave the dish at room temperature for 3-4 hours - so that the cakes are saturated with mayonnaise, then cut into portions and serve.

Recipe 6: Snack Napoleon with Bee Fish

2. Medium carrot - 3 pcs.

3. Bow - 3 pcs.

4. Eggs - 5 pcs.

5. Cheese - 150-200g (I took orange Cheddar)

6. Canned fish in oil "Tuna" - 250-300g

9. vegetable oil

10. some parsley for garnish

11. Olives and pitted olives for garnish

Spread lightly with mayonnaise. Remove the tuna from the oil and mash with a fork, add a little mayonnaise.

In a small amount of oil, fry carrots separately, onions separately.

Add a little mayonnaise to carrots and onions. Grind the yolk with mayonnaise.

Protein grind with mayonnaise. Grate cheese into strips and mix with mayonnaise. Salt a little each filling, except for tuna and cheese.

Put the filling on the cakes in this order: (to form a “cake”)

1 cake: tuna

2: carrot

4: yolk

6: Put the cheese on top of the last cake.

Cut olives and olives into rings and lay out, alternating in color, on a cheese “glade” in the form of bees. Make bee antennae from small pieces of olives. Wings - from parsley leaves. Let the "cake" soak.

Note for homemade cakes:

The edges of the cakes can turn out to be uneven, therefore, after the formation of the “Cake” and its impregnation, you need to cut off its edges (align) with a sharp knife.

Recipe 7: Napoleon Snack Cake with Salmon

200-250 grams of cheese

200 grams of lightly salted salmon (you can also use smoked)

3 hard-boiled eggs

2 tablespoons light mayonnaise

Small bunch of green onions

bunch of dill

Grate eggs, mix with green onions and mayonnaise.

Lubricate the cakes with cream cheese and lay out the filling: one layer - salmon with dill, the second - eggs with onions and mayonnaise.

Make as many layers as you see fit. Cover the top cake with cheese and sprinkle with crumbs. Put the napoleon snack cake in the refrigerator for several hours, ideally all night.

Recipe 8: Stuffing for a snack Napoleon with chicken liver and smoked chicken

300 grams of chicken liver

1 bulb

1 small carrot

Tablespoon of olive oil

2 smoked breasts

1 fresh cucumber

handful of prunes

Several walnuts

4 tablespoons light mayonnaise

Salt, pepper to taste

Fry the prepared chicken liver in olive oil along with onions and grated carrots, salt and pepper to taste. Cool and grind in a blender.

Cut chicken breasts, cucumber and prunes into thin strips, season with mayonnaise and mix.

Dry the nuts in a dry frying pan and lightly chop.

We spread the liver pate on the lower cake, cover with another cake, put a salad of chicken breast, cucumber and prunes, etc. Alternating the filling, we make as many layers as we consider necessary.

Ready snack cake Napoleon should be left in the refrigerator for several hours.

And more toppings for the snack cake Napoleon

Stuffing with fish

Fish can be any, but preferably in its own juice (natural). Mash the fish with a fork. Mix with cottage cheese (if very dry, mix with a spoonful of sour cream) + tomato paste + finely chopped olives (optional).

Avocado filling

Mash the pulp of a ripe avocado with a fork, mix with cottage cheese + tobasco sauce + lemon juice + finely chopped greens (green onion, dill).

Egg stuffing

Beat eggs well with curry. Fry like scrambled eggs in butter. Salt, pepper. Remove from heat, mix with grated cheese and herbs.

Carrot and champignon filling

Cut mushrooms into thin slices, fry with finely chopped onions. Stew carrots, mix with mushrooms, add sour cream and simmer over low heat for 3 minutes. If it gets too thick, add more sour cream or water.

In general, there are a lot of options for toppings for Napoleon's diner:

1. Grated hard cheese with mayonnaise and garlic.

2. Any salad - crab, Olivier, meat, squid ...

3. Herring with grated boiled beets and mayonnaise.

4. Cheese with cottage cheese, garlic, dill and butter.

5. Smoked fish with grated apple and dill.

6. Red fish with a slice of lemon.

7. Classic liver pate or with mushrooms.

8. Any canned fish - sprats, sardines, saury, salmon.

9. Grated fried carrots with mayonnaise and garlic.

10. Tuna with boiled egg and herbs.

11. Crab sticks with grated cheese and mayonnaise.

12. Shrimps with egg and mayonnaise.

13. Mushrooms fried with onions, grated egg in them.

14. Potatoes with mashed onions, parsley, vegetable oil.

15. Ham with horseradish and parsley.

16. Herring oil.

17. Forshmak or hummus…

This cake consists of several cakes and contains several fillings (each cake is smeared with its own filling).

cheese - 100 gr.
canned fish in oil -1 can (I have saury)
eggs-4 pcs.
mayonnaise.

Filling 1: Grate cheese on a coarse grater, add mayonnaise 3 tbsp. spoons and mix well.

Filling 2: Put the canned food in a bowl and mash with a fork. Excess liquid must be drained.

Filling 3: Finely chop the eggs, salt and add mayonnaise, mix.

Now we start to collect the cake. Spread the filling on the cake 1. Spread well with a spoon.

Top with a second layer. We spread the filling on it 2. Smooth it over the surface with a spoon.

Top with third skin. We spread the filling on it 3. Smooth with a spoon and cover with the fourth cake.

Coat the top and sides of the cake with mayonnaise.

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Recipe 2: Napoleon Puff Cake Filling - Vegetarian

red salad onion 1 pc
garlic 2-4 cloves
cream cheese 300 gr
greens: wild garlic, spinach, sorrel, young beet tops) 300-400 gr
chicken egg 1 pc
½ young cabbage
greens: dill, parsley 1 bunch each
vegetable oil
salt, ground pepper to taste

Do not spare the greens, it is she who gives flavor, and fresh garlic - piquancy.

Recipe 3: Stuffing for Mushroom Snack Cake

Champignons - 500 g
White onion - 400 g
Sunflower oil - 80 g
Sour cream - 4 tbsp. l.
Hard cheese - 100 g
Salt (to taste) - 0.5 tsp
Allspice (to taste) - 0.25 tsp

Cut the onion into strips.
Cut mushrooms.
Fry the onion in oil.
Add mushrooms, stir. Fry over high heat until tender, salt and pepper to taste.
Pass mushrooms through a meat grinder.
Lubricate the cakes with mushrooms.
Lubricate the top pita bread and the edges with sour cream.
Grate the cheese on a fine grater, distribute evenly over the surface and edges.
Put in a preheated oven to 180 degrees just to melt the cheese, no need to bake.
Bon Appetit!

Recipe 4: Stuffing for Eggplant Napoleon's Diner

eggplant 5 pcs.
cheese 250 g
mayonnaise 200 g
greens 100 g
garlic 3 pcs.
tomatoes 5 pcs.

Eggplant cut into rings 1 cm thick, salt, and leave for 15 minutes, then squeeze and fry. Place on paper towel to remove excess oil.

Finely chop the greens and garlic and mix with mayonnaise. Cut the tomatoes into rings of 0.5 - 0.7 cm. Grate the cheese on a fine grater.

Recipe 5: Snack Napoleon with Bee Fish

2. Medium carrot - 3 pcs.
3. Bow - 3 pcs.
4. Eggs - 5 pcs.
5. Cheese - 150-200g (I took orange Cheddar)
6. Canned fish in oil "Tuna" - 250-300g
7. Mayonnaise
8. salt
9. vegetable oil
10. some parsley for garnish
11. Olives and pitted olives for garnish

Spread lightly with mayonnaise. Remove the tuna from the oil and mash with a fork, add a little mayonnaise.
In a small amount of oil, fry carrots separately, onions separately.
Add a little mayonnaise to carrots and onions. Grind the yolk with mayonnaise.
Protein grind with mayonnaise. Grate cheese into strips and mix with mayonnaise. Salt a little each filling, except for tuna and cheese.

Put the filling on the cakes in this order: (to form a “cake”)
1 cake: tuna
2: carrot
3: bow
4: yolk
5: protein
6: Put the cheese on top of the last cake.
Cut olives and olives into rings and lay out, alternating in color, on a cheese “glade” in the form of bees. Make bee antennae from small pieces of olives. Wings - from parsley leaves. Let the "cake" soak.

Note for homemade cakes:
The edges of the cakes can turn out to be uneven, therefore, after the formation of the “Cake” and its impregnation, you need to cut off its edges (align) with a sharp knife.

Recipe 6: Napoleon Snack Cake with Salmon

200-250 grams of cheese
200 grams of lightly salted salmon (you can also use smoked)
3 hard-boiled eggs
2 tablespoons light mayonnaise
small bunch of green onions
bunch of dill

Grate eggs, mix with green onions and mayonnaise.
Lubricate the cakes with cream cheese and lay out the filling: one layer - salmon with dill, the second - eggs with onions and mayonnaise.
Make as many layers as you see fit. Cover the top cake with cheese and sprinkle with crumbs. Put the napoleon snack cake in the refrigerator for several hours, ideally all night.

Recipe 7: Stuffing for a snack Napoleon with chicken liver and smoked chicken

300 grams of chicken liver
1 bulb
1 small carrot
a tablespoon of olive oil
2 smoked breasts
1 fresh cucumber
a handful of prunes
a few walnuts
4 tablespoons light mayonnaise
salt, pepper to taste

Fry the prepared chicken liver in olive oil along with onions and grated carrots, salt and pepper to taste. Cool and grind in a blender.
Cut chicken breasts, cucumber and prunes into thin strips, season with mayonnaise and mix.
Dry the nuts in a dry frying pan and lightly chop.
We spread the liver pate on the lower cake, cover with another cake, put a salad of chicken breast, cucumber and prunes, etc. Alternating the filling, we make as many layers as we consider necessary.
Ready snack cake Napoleon should be left in the refrigerator for several hours.

And more toppings for the snack cake Napoleon

Stuffing with fish
Fish can be any, but preferably in its own juice (natural). Mash the fish with a fork. Mix with cottage cheese (if very dry, mix with a spoonful of sour cream) + tomato paste + finely chopped olives (optional).

Avocado filling
Mash the pulp of a ripe avocado with a fork, mix with cottage cheese + tobasco sauce + lemon juice + finely chopped greens (green onion, dill).

Egg stuffing
Beat eggs well with curry. Fry like scrambled eggs in butter. Salt, pepper. Remove from heat, mix with grated cheese and herbs.

Carrot and champignon filling
Cut mushrooms into thin slices, fry with finely chopped onions. Stew carrots, mix with mushrooms, add sour cream and simmer over low heat for 3 minutes. If it gets too thick, add more sour cream or water.

In general, there are a lot of options for toppings for Napoleon's diner:
1. Grated hard cheese with mayonnaise and garlic.
2. Any salad - crab, Olivier, meat, squid ...
3. Herring with grated boiled beets and mayonnaise.
4. Cheese with cottage cheese, garlic, dill and butter.
5. Smoked fish with grated apple and dill.
6. Red fish with a slice of lemon.
7. Classic liver pate or with mushrooms.
8. Any canned fish - sprats, sardines, saury, salmon.
9. Grated fried carrots with mayonnaise and garlic.
10. Tuna with boiled egg and herbs.
11. Crab sticks with grated cheese and mayonnaise.
12. Shrimps with egg and mayonnaise.
13. Mushrooms fried with onions, grated egg in them.
14. Potatoes with mashed onions, parsley, vegetable oil.
15. Ham with horseradish and parsley.
16. Herring oil.
17. Forshmak or hummus…

All recipes are carefully selected by the site's culinary club site