Napoleon cake is the perfect recipe. The easiest and most delicious Napoleon with custard

Baking a delicious Napoleon cake is just an amazing idea. Everyone will appreciate your hard work. If you have no idea about this cake yet, then after reading this article, everything will change. With the help of the recipes below, you will understand not only how it looks, but also how it can be prepared.

Recipes for this dessert have been passed down from generation to generation for many years. There are a lot of options for creating this pastry. I suggest you consider the most interesting and delicious options his recipes. Be sure to try! I'm sure you'll like it. You will bake it more than once! Cook with love!

Menu:

1.

Thereby classic recipe you can easily make a Napoleon cake. It will turn out amazingly delicious. Try it yourself!

Ingredients:

For test:

• Flour - 450 g
• Butter 82.5% - 250 g
• Chicken egg - 1 pc.
• Ice water - 150 ml
• Vinegar 6% (wine vinegar) - 1 tbsp. l
• Salt - 1 tsp

For cream:

• Milk - 1 l
• Chicken egg - 4 pcs.
• Sugar - 250 g
• Corn starch - 60 g
• Butter - 100 g
• Vanilla sugar - 10 g

Cooking:

Butter and a glass of water must first be placed in the freezer for about 30 minutes.

1. Sift the flour into a deep container, grate the frozen butter on a coarse grater. Then, with quick movements of the hands, grind the butter with flour. Do this for 2 - 3 minutes.

2. Mix ice water with egg, salt, vinegar.

Vinegar can be used any, but not more than 6%.

3. Send the resulting mixture to the pounded flour with butter. Roll the resulting dough into a ball.

The dough does not need to be kneaded for a long time until smooth. It can be with small pieces of frozen butter.

4. Share ready dough for 13 - 15 parts (for a cake with a diameter of 19 cm) or for 12 - 13 parts (for a cake with a diameter of 22 cm). Sprinkle the dishes lightly with flour, put the dough into it, divided into parts. Place in the refrigerator for 3-4 hours or in the freezer for 1 hour.

5. In the meantime, prepare the custard for the cake. To do this, pour milk into a saucepan. Bring it to a boil over medium heat, then remove from heat.

6. In a separate deep bowl, mix eggs with sugar, starch, vanilla.

7. Add milk in a small stream to the egg mixture. Mix well.

It is necessary to pour milk at the same time and mix everything until smooth.

8. Send the resulting mixture to the pan, put on fire. Bring the cream to a boil until large bubbles form.

10. Cover the cooked custard with cling film, touching its surface. Cool, refrigerate for 2-3 hours.

11. Chilled dough must be rolled out.

If the dough was in the freezer, move it to refrigerator compartment. Remove the dough ball from the refrigerator each time before rolling out. Do not take out all the dough at once, so that it does not melt.

12. To roll out the dough into a cake right size, you can use a silicone mat with markings of circles of different diameters or draw a circle on parchment yourself. Then place the side with the pencil to the bottom so that the dough does not stain.

13. Roll out a thin cake a little larger than the required diameter. Continually dust the rolling pin with flour.

You need to roll out the cakes a little more than the desired size, as the dough will decrease slightly during baking, and the excess dough will come in handy later for sprinkling the finished cake.

14. Pierce the rolled dough with a fork.

Punctures with a fork are necessary so that the cake does not rise much during baking.

15. Preheat the oven to 200 degrees. Bake the cakes for 5-7 minutes on a silicone mat or baking sheet covered with parchment.

To significantly reduce the baking time, you can place two cakes on a baking sheet.

16. Cut off the finished hot cakes immediately with a knife, otherwise they will crumble a lot later.

You can cut the cake with a saucer, cutting the dough along its contour. You can also use the lid, scroll it clockwise and counterclockwise by half a turn.

17. Put the cut cake on the wire rack, cool it.

18. Perform all of the above steps with each cake.

19. Put 1-2 tablespoons of cream on the dish so that the bottom cake layer does not slip. Put one prepared cake. Lubricate it with plenty of cream.

20. Put the next cakes, brushing well between them with custard.

21. Press down the cakes collected in the cake with your hand or press with a small load, put in the refrigerator for 30 minutes.

22. Grease the top and side of the cake with cream. Place in the fridge for another 30 minutes to firm up the cream a little.

23. Grind the dough scraps with a blender. Sprinkle them all over the cake. Put it in the refrigerator so that it is well soaked. You can leave it there overnight or at least for a couple of hours.

Baking can be decorated with berries if desired. It turns out great in taste and beautiful in appearance. Try it for sure. You and your family will love it!

Bon appetit, stay positive!

2.

The simplest recipe delicious treats. This recipe has been around for a long time. The taste of the cake is amazing.

Ingredients:

For test:

• Flour - 300 g
• Chilled butter - 250 g
• Cold water - 100 ml

For cream:

• Milk - 1 l
• Chicken egg - 2 pcs.
• Sugar - 1 cup
• Flour - 2 tbsp. heaped spoons
• Vanillin - 1 sachet

Cooking:

Start by making the custard. Because it takes time to cool down.

1. Pour half a liter of milk into a saucepan, put it on fire to heat up.

2. At this time, beat the remaining milk with sugar, eggs, flour and vanilla in a bowl. You should get a homogeneous mass.

3. As soon as the milk begins to boil, pour the whipped mixture into it in a thin stream. Constantly stirring. Reduce fire to medium.

4. Without ceasing to stir, especially along the bottom, cook the cream until boiling. Once it boils, cook for another 1-2 minutes until it begins to thicken.

5. Remove the finished cream from the heat, let it cool well.

6. At this time, you can start cooking the cakes. Grate the butter on a fine grater, grind into crumbs with flour. Then pour cold water here, knead the dough. Wrap it in foil or put it in a plastic bag. Send to the refrigerator for 20 - 30 minutes.

7. Form the dough into a sausage shape. Divide into 8 equal parts.

8. Turn on the oven to warm up to 200 degrees.

9. Roll out each piece of dough alternately into a thin cake. At the same time, dust with flour. Bake for about 5 - 6 minutes.

In order for the edges to be even, the cakes must be cut with a sharp knife. Use a lid or plate for the mold.

10. Put the finished cakes in a pile on a plate, lubricating each with cream. They also grease the sides of the cake and the top.

11. Turn the scraps from the cakes into large crumbs. Sprinkle it all over the cake. Place the treat in the refrigerator overnight. During this time, he will be able to soak well, brew.

Serve pastries on the table, each in portions. In addition, put hot coffee, aromatic tea or juice.

Happy tea drinking!

3.

The cake is very tasty. With the addition of a large number honey, it becomes fragrant. With a dark copper tint. Every bite just melts in your mouth.

Ingredients:

Dough:

• Flour - 4.5 cups
• Sugar - 1 cup
• Chicken egg - 4 pcs.
• Butter - 150 g
• Honey - 4 tbsp
• Soda - 1.5 tsp
• Vinegar - for extinguishing soda

Cream:

• Sour cream 20% - 1 liter
• Powdered sugar - 1.5 cups
• Lemon - 1 pc.
• Vanillin - to taste

Cooking:

1. Put sugar, butter and honey in a saucepan. Melt the products in a water bath, mixing into a homogeneous mass.

2. Cool a little, beat in the eggs. Stir quickly so that they do not have time to curl from the temperature of the mass. It turns out a beautiful golden mixture.

3. Add soda, flour. Knead soft dough. First with a spoon, then continue with your hands. It should be soft and elastic. Easy to get off hands.

4. Divide the whole lump of dough with a sharp knife into 10 equal parts. Put them in the refrigerator, wrapping each in cling film.

5. While the dough is cooling, prepare the cream. Whip sour cream, powdered sugar and vanilla.

6. Rinse the lemon well. Remove bones from it. Grind the fruit with the peel in a blender. Add to cream. Beat the mass again.

7. Take out the koloboks of dough one by one. Roll each into a thin cake, piercing with a fork in several places.

In order not to shift it later from the table to a baking sheet, you can roll it immediately on parchment. This makes it much easier to transfer it to the baking sheet.

8. Preheat the oven to 200 degrees. Bake the cakes alternately for about 4-5 minutes. Cakes should be covered with an even blush.

In order to give them a shape, when ready, cut them with a knife.

9. Put the cakes on a plate, in a pile. Smearing each with cream. Completely sprinkle with broken crumbs from scraps.

10. Leave the cake in the refrigerator for at least one night. He must be well fed.

Ready-made pastries to serve on the table. It is suitable for both home tea drinking and festive tea parties.

Bon appetit, good mood to you!

4.

This recipe can be attributed to diet. Since it differs from the classic one in that it contains cottage cheese. There is no butter in the custard. But it doesn't make the taste worse. Try it and see for yourself.

Ingredients:

Cakes:

• Curd - 400 g
• Flour - 400 g
• Salt - 1 pinch
• Baking powder - 1 tsp
• Egg - 2 pcs.
• Sugar - 1 cup
• Butter - 100 g

Cream:

• Milk - 1 l
• Flour - 50 g
• Sugar - 1 cup
• Vanillin - 1 tsp (extact)
• Eggs - 4 pcs.

Cooking:

1. Put cottage cheese and soft butter in a bowl. Rub them together.

2. Break the eggs, mix well.

3. Pour out right amount sugar, salt, baking powder and flour. Be sure to sift the flour.

4. Mix everything into a homogeneous mass. You should get a soft and elastic dough. Wrap it in cling film and refrigerate for 20-30 minutes.

5. In a saucepan, combine eggs, sugar and vanilla, and shake using a metal whisk.

6. Gradually pour in the milk, in a thin stream. Bring the cream to a boil on the stove. Stir constantly. The mass should thicken. Then let it cool down well.

7. Divide the dough into 8 - 10 identical parts. Roll them into cakes. When doing this, attach a plate or lid. Trim the edges to make the cake even.

8. Turn on the oven at 200 degrees. Bake the cakes for about 5 minutes each. Grind two cakes into crumbs. You can use a blender for convenience.

9. Lubricate each cake with cream. as well as the sides and upper part. Sprinkle the cake with crumbs.

10. Put the pastries in the refrigerator for at least 8 to 9 hours.

Serve with freshly brewed aromatic tea or coffee.

Bon appetit, warm and pleasant words to you!

5.

This is an easy way to prepare such a well-known delicacy. Baking it in a frying pan is very fast and convenient. The crusts are crispy and delicious. They just melt in your mouth.

Ingredients:

For cakes:

• Milk margarine - 250 g
• Wheat flour - 400 - 450 g
• Baking powder for dough - 10g
• Cold water - 100 ml

For cream:

• Milk 3.2% - 900 ml
• Sour cream 15 - 25% - 1 - 2 tablespoons
• Egg yolk - 2 pcs.
• Sugar - 150 - 200 g or condensed milk 1 can
• Vanillin - 5 g (1 sachet)
• Flour - 2 tbsp. heaped spoons

Cooking:

1. Mash warm and soft margarine with a fork in a bowl. Pour flour and baking powder into it. Mix everything, add water. Knead the dough.

2. Wrap the pack with a film or bag, put in the refrigerator for 30 - 40 minutes.

3. Get the dough after the time has elapsed. Divide it into 10 - 12 identical parts. Roll out thin cakes.

4. Place a flat-bottomed pan on the stove. Preferably non-stick. It's good to warm it up.

5. Bake the cakes one by one. Each will take about a minute. Stack them up.

6. Pour cold milk into a saucepan. Pour flour into it. Stir the whisks, without the formation of lumps.

7. Put the pan on maximum heat. Add vanilla and sugar to it. Constantly stir in a circular motion along the bottom. About 4 - 5 minutes.

8. After waiting for the boil - add the egg yolks. Quickly begin to mix them, with a duration of about 5 minutes.

9. Bring the mixture to a thick state. Remove it from the fire. Leave to cool indoors for 1 hour. Put sour cream into cold cream, mix.

10. Lubricate each cake generously with cream. At the same time, apply it on the sides and top.

11. Leave one cake for crumbs. It can be made with a blender or broken by hand.

12. Sprinkle the entire cake, on all sides. Put in the refrigerator for several hours.

Bon appetit, sunny and warm day to you!

6. Video - Napoleon cake recipe with custard

Having prepared such a cake for a feast once, you will not want to change your choice in the future. It is very tasty and tender. Dissolves in the mouth in an instant. This option can be safely put on the festive table. It is beautiful in its own way, without special decoration. And the custard complements its taste.

A detailed procedure is presented in the video - material, just below. And I wish you good luck!

Each recipe is detailed. Now you will definitely cope with this cooking at home. Your baked goods will be tender and delicious! Please yourself and your loved ones!

In the Soviet Union, and later in the post-Soviet space, this cake broke records of popularity compared to any other dessert. At least in many families, Napoleon cake is the most festive option. It is traditionally baked for holidays or birthdays.

Initially, the classic Napoleon was puff pastry cakes with custard. By the way, such a “thousand-layer” dessert is still baked in France. Today we will look at this recipe. But most of all I want to show you my Napoleon cake from my childhood. I hope someone likes it.

Zealous Soviet housewives have greatly simplified the cake. They changed to a simpler and faster version with cold chopped butter. In it, the layered structure is achieved due to the large number of cakes. Also, custard is often replaced with condensed milk.

Soviet-style cakes taste just as good. The search for options to simplify and reduce the cost of the cake has given rise to a huge number of recipes that can be found on the Internet. What’s more, there are even no-bake versions of the Napoleon cake, so you can choose any of them to your taste.

A little about the history of the famous dessert

The origin of the name of this cake has already acquired a whole bunch of legends, and many associate it with Napoleon Bonaparte, in honor of the victory over which this dessert was baked. When serving, it was cut into triangles, which supposedly symbolized the cocked hat of soldiers. But it's not.

Moreover, the cake puff pastry with custard was invented several centuries before the birth of Napoleon himself. However, the French really came up with it. It was the French confectioner who first thought of wrapping butter in a layer of dough and rolling it out many times, getting a puff texture.

This confectioner went to improve his knowledge in Naples, where his recipe was stolen in a banal way. But the invention of the cake does not end there, since the first idea to smear puff pastry cakes with custard came to the mind of Neapolitan confectioners. So, the dessert was called Neapolitan. Under this name, it was prepared in many European countries, including Russia.

So what does Napoleon have to do with it?

For the ears of the inhabitants Russian Empire the names "Neapolitan" and "Napoleon" sounded about the same, so the triangular cake changed its name and became very popular. However, its popularity soon faded away, since cunning restaurateurs, serving an expensive dessert to tipsy merchants, shamelessly saved on food.

In Soviet times, this cake was the pinnacle of the confectionery art of many housewives. It was indeed a feat to bake it, especially given the food shortage, when it was very difficult to find high-quality butter. Maybe that's why the birthday cake from my childhood was so delicious.

Never replace butter with margarine!

Serving such a dish to the table has always met with a stir, and the guests meticulously counted the number of layers. The more there were and the thinner they were, the more compliments the hostess received.

Today we have the opportunity to bake home cake Napoleon from ready-made puff pastry. But I want to show you a quick way to prepare the dough. Try it and make sure that there will be no less layers in it than in the purchased one.

What you need for cakes:

Cooking:

1. For the preparation of quick puff pastry, only chilled ingredients are used. Therefore, before starting cooking, place in freezer butter and water. Yes, and the flour does not hurt to hold in the freezer for half an hour.

2. First, sift the flour and grate the frozen butter. Pour a mixture of water and vinegar into the resulting mass.

Depending on the quality of the flour, the amount of liquid that the dough will take may be different. Therefore, do not pour out all the water at once.

According to the recipe, the liquid must be added to the flour mixture in portions, gently mixing the ingredients to obtain an elastic dough.

3. We roll the resulting dough into a bar, wrap it in cellophane and place it in the freezer for half an hour.

Cream preparation:

4. If all the products are cold for the test, then the opposite is true for the cream. Remove milk, eggs and butter from the refrigerator in advance and let them lie down at room temperature for several hours.

5. Preparation of the cream begins with mixing the ingredients. We put regular and vanilla sugar in a container, beat in the eggs. Beat everything well, adding flour. Now carefully introduce a glass of milk without stopping stirring with a whisk.

6. Grind the contents of the pan until smooth and heat over low heat. As it heats up, add the remaining milk and prepare the cream, gently stirring it until it thickens. In the cooled mass, we introduce whipped butter.

To prevent the cream from burning, you can put the pan not on fire, but on water bath. This is exactly what you should do if you are preparing the cream for the first time.

A water bath will allow you not to constantly watch the cream, but to knead the dough in parallel. This will also save time.

7. We take out the chilled dough and divide it into the required number of parts. Their number can be either 6 or 8. It depends on the diameter of the future cake. At this stage, turn on the oven to heat up.

8. Roll each piece of dough into a thin layer and immediately cut it to size. To do this, you can use an ordinary plate.

9. Cakes are baked at a temperature of 200 degrees. within 5-10 minutes. It will not take too long to bake the cakes, because while one cake is baking, the next one can already be rolled out. We also bake the dough scraps after the cakes. They will be needed to make crumbs.

10. Lubricate the finished cakes with cream and form a cake. We cover the top and sides with the rest of the cream and sprinkle them with crumbs - it is in this form that we all know this famous dessert.

If desired, you can additionally sprinkle the cakes with nuts, pieces of fruit.

Alternatively, you can add pureed prunes, orange juice, cocoa, or another flavoring additive to the custard, which will provide a pleasant nuance in the classic buttercream.

Classic Napoleon at home

Classic Napoleon still prepared from . It will have to be prepared by yourself. This option is not for lazy housewives, since puff pastry is quite capricious and will take time. Since after each rolling out the dough must be sent to the refrigerator.

To speed up the process, you can buy ready-made puff pastry and bake cakes from it. It will take much less time, and the result will be almost the same. I will make a reservation right away that the dough should be bought only from trusted manufacturers.

This video shows all the preparation steps. classic version cake from scratch in case you decide to spend the whole day making a great dessert.

Quick no-bake cake

We will make this super fast cake from ready-made cookies. Let's just make the custard. Although, even it can be replaced with condensed milk. Instead of kneading dough and baking cakes, we bought half a kilo of puff pastry "ears". And now I'll show you how to make a cake out of them.

The popularity of no-bake cakes is undeniable, since such recipes guarantee success and do not require much time.

And although it won't real cake Napoleon, but certainly his close relative.

What you need:

From these ingredients, 1 kg of cream is obtained. It is quite enough to assemble a quick, puff cake from 0.5 kg. puff "ears". And no one will forbid us to call him Napoleon.

Cooking:

1. Preparation of the cream begins with mixing eggs, sugar and starch - mix all the ingredients until smooth.

2. At this time, milk must be poured into a saucepan and put on a small fire to warm it up.

3. Then, in small portions, pour hot milk into the egg-sugar-starch mixture. Gently mix the future cream so that lumps do not form. It is necessary to stir the resulting mixture until the sugar is completely dissolved.

4. After that, pour the semi-finished product back into the saucepan and put on fire. Stir the mixture constantly.

To prevent the cream from burning, the fire should first be medium, and then the smallest.

5. As it heats up, it begins to thicken. Look at the photo for the result. This is how thick cream should be brewed.

6. After removing the cream from the heat, you need to cool it a little and add softened butter - mix the mixture with a mixer until smooth.

7. Whip 200 grams of cream in a separate container until a stable foam is obtained. Next, the brewed cream and cream must be combined. Mix them together and get the custard Plombir

8. The cream keeps its shape perfectly and has a smooth, uniform structure, and tastes like creamy ice cream. Hence the name Plombir.

9. To assemble the housewife's cake, special culinary talents are not required - just put the cookies on a plate, smearing each layer with a portion of cream.

10. Do not forget about the design, so we grease the sides and top of the cake with the rest of the cream and sprinkle it with crumbs.

There is one nuance in the preparation of this dessert: the classic version of making Napoleon involves the combination of unsweetened cakes and a fairly sweet cream. In our quick recipe the ears themselves are sweet, so the amount of sugar in the cream is less than in the classic recipe. Otherwise, the cake will be too sugary.

11. It will take no more than an hour to prepare such a cake, while most of This time will be spent preparing the custard. We leave the finished cake for impregnation for at least 3-4 hours, after which you can start tasting.

In fact, the resulting dessert only remotely resembles the classic Napoleon.

Such a cake is a great option for those who do not want to mess around with the oven and baking cakes. This is especially true in hot weather.

The same French cake Mille Feuille or "1000 layers"

If you want to try the very dessert that became the prototype of the well-known puff pastry Napoleon cake, follow the instructions from this video. It seems to be both a classic dough and a creamy cream, but the result is still noticeably different. It is this cake that is prepared in all pastry shops in France.

After such a solemn dessert, I have nothing more to say about Napoleon cakes. If you have any questions, ask them in the comments below the article.

Thanks to everyone who cooked with me today!

I have been baking "Napoleon" according to this recipe for 10 years and this cake has become my signature dish!!! Napoleon cake is always a holiday in our family! If someone has a different opinion regarding this famous dessert, I can say with full confidence that you have not tried the real Napoleon. All quick options from ready-made puff pastry, they don’t even stand next to it. Delicious, but not the same.

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

I hope my step by step photo you need a recipe.

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

Ingredients:

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

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

Cooking cakes:

Please note that the dough for the cake must be kneaded with a knife. So the cold butter will not melt from the heat of your hands and will take the amount of flour that is needed. Otherwise, by overdoing it with flour, you risk getting a very tough dough. Whereas, ideally, thin cakes should be crispy and at the same time tender.

Lightly freeze margarine or butter, so it will be easier to work with. Sift flour onto a work surface. In flour, you need to finely chop the frozen butter with a knife, sprinkling it from the edge to the center. As a result, you should get 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 recess in it and begin to add liquid from the jar.

Again, everything will need to be “chopped” with a large knife,

Those. You don't even have to get your hands dirty in the dough.

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

Before our eyes, the sand crumb turns into a homogeneous dough.

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

The finished dough for the Napoleon cake should be divided into 16 equal lumps, laid on a board, wrapped with cling film or a bag, sent to the refrigerator for 20 - 30 minutes. Or lightly freeze 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 possible, literally translucent. Any form. It is easier to roll out rectangles to the size of the baking sheet. With round cakes a little more difficult, they need to be cut in raw or ready-made, and there will be more of them.

The dough is quite elastic, do not be afraid to tear it when transferring to a baking sheet. Even if this happens, there is nothing terrible in it. Cakes can be pricked with a fork in several places so that they swell less.

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

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

Custard preparation:

Look no further for a better 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. It's 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 in no case do not use an enameled or aluminum saucepan. In the first it will burn, in the second it will color the cream in grey colour when whipped with butter.

Pour the egg mass into the hot milk with sugar in a thin stream. In the meantime, stir constantly. Cook the custard on a quiet fire with constant stirring.

Cook until puree. Cool the custard mixture to room temperature. Stir several times while cooling to prevent a crust from forming.

Butter must be taken out of the refrigerator in advance so that it becomes soft. Before you combine with the cream, the butter must be beaten until smooth.

Only then, in small portions, add the cooled cream to the oil. Not vice versa!

Beat with a mixer until smooth.

It remains only to collect our gorgeous cake.

Assembly:

I'll show you how to make sure that the cake plate remains clean during assembly. A sheet of baking paper - this little detail is a little secret of your accuracy. 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 to make the cake denser.

Repeat until all layers are laid. Don't 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 crumble 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 crumbs. My sides are not sprinkled with anything. In this crumb, you can already add chopped walnuts or crumbled chocolate, this cake will not get any worse.

We leave the finished cake in the refrigerator for impregnation and solidification of the cream, it can take at least 3 hours, it is better to wait overnight.

I think I convinced you that cooking 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 culinary specialists from the city of Zelenograd.

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

There are a great many stories of 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 one day, flirting with another cute 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, that, it turns out, from which the girl blushed so much! The wife pretended to believe her missus, but demanded proof. Bonaparte hastily dictated the cake recipe, a complete improvisation. Of course, Bonaparte's chef made some adjustments to the recipe. As a result, for breakfast, the couple 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 this cake will become your signature sweet dish, like mine. I have been baking it for over 10 years, and I thank Natalia Pyatkova for the recipe.

Napoleon cake is one of the most delicious. Indifferent to this miracle of culinary art, perhaps, there will not be. Cake with thin openwork cakes and the most delicate cream is a masterpiece of Russian cuisine. The recipe was invented so long ago that everyone forgot about its true creators, but many people know beautiful legends. It is believed that a cake with the name Napoleon appeared on the centennial anniversary of the war of 1812. Russian confectioners prepared a triangular puff pastry (resembling a three-cornered hat) and called it the highest name. Since then, this cake has become the emperor of the table at any celebration.

It is believed that baking Napoleon is difficult. However, it is rather not difficult, but laborious. In fact, even a novice confectioner can cook a Napoleon cake at home. You just need to be patient.

The classic cooking process includes three stages:

• Stage 1 - prepare the dough;
• Stage 2 - prepare the custard;
• Stage 3 - baking cakes.

If time is running out, there is an option to bake a Napoleon cake from ready-made puff pastry.

This amazing confection has been popular for decades. Almost every family has its own recipe. It is prepared not only from puff pastry, but even from sand. The composition and technology of preparation of the cream has more than one hundred options. Curiously, in order to reduce the baking time, the housewives even figured out how to bake a Napoleon cake in a pan.

The real Napoleon is a classic

The cake was especially popular and loved by gourmets in the Soviet Union. The classic Soviet-era Napoleon cake recipe was copied by housewives and passed from hand to hand. Let's learn how to properly bake cakes and cook delicious cream.

The recipe looks like this:

1. 600 g of flour and 300 g of margarine are taken.
2. Margarine is rubbed on a coarse grater and rubbed with flour.
3. Two eggs are mixed with an incomplete glass of water, salt and a teaspoon of vinegar are added.
4. The liquid is whipped, combined with the flour mass and the dough is kneaded.
5. It should not be thick and stick to your hands.
6. Only in this way the cakes are crumbly and tender.
7. Then several koloboks are formed from the dough and placed in the refrigerator for cooling.
8. Taking out one at a time, roll it into a thin cake and bake.

Helpful advice: so that the cake has the perfect round shape, put a plate on it (you can cover from a frying pan or pan) and cut it off. The trimmings are placed on a baking sheet and baked too. They will make crumbs for powder.

Napoleon cake cream is prepared on the basis of four eggs and a liter of milk. We also need one hundred grams of flour and three hundred granulated sugar. If you wish, you can add vanilla sugar.

1. Heat the milk almost to a boil.
2. Grind the eggs with sugar, and then beat with a whisk until white, gradually adding flour. Add vanilla to it.
3. Hot (but not boiling) milk is gradually poured into the mass, not forgetting to stir without stopping.
4. We put the brewed mass on a weak fire and, stirring, bring to the desired degree of density.

Cakes need to be pierced with a fork in several places and, plentifully smearing with cream, form a cake. Sprinkle the cake with crushed crumbs on top of the cream. The classic Napoleon cake is ready! It remains to wait a few hours until the cakes are thoroughly soaked.

Variations of delicious cream for Napoleon

In the classic version, Napoleon cake is baked with custard, but other types of cream can be used. For example, dry mixes for the preparation of custard fillings are on sale. Moreover, there is both a classic version and a cream with various additives: chocolate, fruit flavors, vanilla, creme brulee and others.

Also interesting option It's whipped butter with condensed milk. This delicious cream is considered the invention of the same housewives from the USSR. It cooks quickly, tastes great and is amazing for a layer cake.

Sour cream is also popular. Half a liter of sour cream and 250-300 grams of sugar are taken, as well as vanilla sugar or vanillin to taste. All ingredients should be well mixed.

Many housewives try to experiment with both creams and dough, trying to find the most the best recipe cake Napoleon. But only a cake prepared with pleasure and love is always delicious.

Another classic cake recipe

You can try baking a puff pastry cake prepared according to a different recipe.

Let's make homemade puff pastry on three glasses of flour, two eggs and water:

1. Everything is mixed, salt and vinegar (a teaspoon) are added.
2. The dough is kneaded soft. In order for it to “fit”, it must be left for twenty minutes to lie quietly with a covered towel.
3. Then we need three hundred grams of soft butter. The dough is rolled out in an even layer, part of the butter is laid out in half, closed with an envelope and rolled out. Repeat this procedure four more times.
4. Puff pastry is ready. It is best to put it in the refrigerator and take it out as needed.

Advice: The dough can be easily rolled out on parchment paper. The layers are thin, so with parchment it is convenient to drag them onto a baking sheet. And the finished hot cake can be aligned along the edges with a sharp knife, again on parchment.

If a classic Napoleon cake with custard is being prepared, then the layer is made according to traditional recipe above. And if another version of the cream is chosen as a lubricant for the cakes, then the original version of the cake will be obtained.

Yeast dough for Napoleon

This dessert is very easy to prepare. The whole cooking process is not difficult. It turns out he is nothing worse than a prescription with yeast-free dough- just as tender and insanely delicious.

Recipe and important nuances

First of all, try to choose a flour made from soft wheat because it is high in gluten. In addition to half a kilogram of flour, you will also need salt, dry yeast, two eggs, 200 g of butter and milk (about a liter).

Important: the original recipe uses only butter (that is, it cannot be replaced with margarine or fats). For a kilogram of dough you will need a pack of butter. It must be soft and plastic.

1. First, a dough is placed on warm milk, a glass of flour, sugar and yeast. She will "rise" in about half an hour.
2. Then you need to pour the dough into a large bowl, add the rest of the milk and salt.
3. While stirring, pour out the remaining flour and add the eggs. After the flour has absorbed all the moisture, put soft butter (50 grams) into the mass.
4. Adjust the consistency. If the mass is thin, then you need to add flour, if it is thick - water or milk.
5. The dough must be kneaded to give it elasticity, and then put in heat for a quarter of an hour.
6. Next, roll out the dough with the remaining butter. We roll out the rolled “sheet” in several layers and roll it out again and again.

Cake Napoleon from yeast-based puff pastry turns out to be tasty, pleasant and tender. The cream preparation technology is exactly the same as in the previous yeast-free versions.

Advice: To save time, you can buy ready-made puff pastry. It is sold both frozen and unfrozen (shelf life in this case is more limited). If you purchase ready-made dough, then making a Napoleon cake will be even easier!

Sandy Napoleon

The classic Napoleon is baked from puff pastry, but no one forbids experimenting. Therefore, cooks have invented an alternative option. Easier, but no less tasty, a cake is obtained from shortcrust pastry.

1. Pour the flour into a slide, add grated or finely chopped butter to it.
2. Finely chop the mass and rub it with your hands to the state of crumbs.
3. We collect the crumbs in a slide and pour soda slaked with vinegar into the recess at the top. It turns out a funny volcano.
4. Mix everything, beat in the eggs and knead with your hands.
5. We roll the balls from the dough and put them for an hour in a cold place.

Meanwhile, prepare the cream. Shortcrust pastry makes an amazing Napoleon cake with condensed milk. Therefore, the cream is prepared on the basis of condensed milk (the recipe is presented above).

Roll out cakes from chilled koloboks, bake, cut them while still hot. Then grease the cakes with cream and collect in a cake. Incredibly appetizing!

Quick Quick Recipes

When there is practically no free time, and the family needs sweets, you can pamper them with Napoleon prepared according to our recipes! The cooking process is quite simple. So let's get started.

Napoleon in a frying pan

If you have little time at your disposal, then you can bake a Napoleon cake in a pan. You will need a pack of margarine, up to four glasses of flour, a hundred-gram glass of water, 5 tablespoons of sugar, salt.

Add salt, water (chilled) and margarine to the flour. Knead the dough and refrigerate for 30 minutes. Then take out and divide for baking 10 cakes. The cakes are rolled out thinly and baked in a hot pan.

Cream is best suited here custard.

Another alternative version of Napoleon is snack cake Napoleon from ready-made cakes. Ready-made cakes can be easily bought at the store. But the filling for such a cake deserves a separate discussion.

It could be fish or meat filling, from greens with cheese, from vegetables. It turns out, indeed, a tasty and satisfying snack that diversifies the festive table or will be an excellent option for a picnic snack.

You can quickly prepare a snack cake Napoleon. It always turns out tasty and satisfying.

Selected recipes of Napoleon for you

The preparation of the eminent dessert is not limited to the classic recipe. We will try to surprise you with other equally interesting options!

family evening

So nice to get together with the whole family for kitchen table, pour fragrant tea into beautiful cups and enjoy a surprisingly delicious cake. This rather simple recipe is not without reason called "family". Not a single member of the family will refuse such a delicacy!

Products for the test:

• 800 g flour;
• a pack of creamy margarine;
• egg;
• 100 g of sugar;
• 100 g sour cream;
• salt.

Cream products:

• 200 g of sugar;
• 250 g cream (high fat);
• 250 g butter;
• vanilla sugar (one small bag);
• two eggs.

How to make Napoleon Cake:

1. Pour half the flour on the table, put the softened margarine into it and chop with a knife until butter crumbs.
2. Transfer the mass to a bowl and add the rest of the ingredients, except for the flour. It should be added gradually.
3. You need to knead until it starts to stick to your hands.
4. Divide the dough into ten balls and put them in a cold place.
5. While it is cooling, you can do the cream. Prepare it in a water bath from beaten eggs with sugar, stirring constantly.
6. After the water in the saucepan (for a water bath) boils, add cream and vanilla sugar to the egg mixture. Stir until the sugar is completely dissolved.
7. Lower the heat and simmer for 10-15 minutes until thickened.
8. Soft butter is added to the cooled cream and whipped with a whisk. When the cream is ready, it should be left to infuse in the refrigerator while baking the cakes.
9. We take out the cooled dough balls from the refrigerator one by one and, having previously rolled out a thin layer, bake.
10. Lubricate the finished cakes with cream and form a cake. Lubricate the top cake with cream and sprinkle with crumbs.
11. To soak, put the cake in the refrigerator for several hours.

The recipe is original. He will become and pleasant surprise to afternoon tea or worthy decoration holiday table. Puff pastry for him is prepared according to any recipe. If there is no time, then ready-made, purchased in the store, will do.

The highlight of this delicacy is the cream, which will give an unsurpassed taste to the cake.

It is prepared simply and tasty:

1. We mix a jar of condensed milk with a pack of soft butter and a grated banana (3-4 very ripe bananas are required).
2. Whisk everything thoroughly and refrigerate for a few minutes.
3. When the cream is ready and the cakes are baked, grease, sprinkle and put our cake on the impregnation.

Cake Exquisite

An aristocratic version with white chocolate and fresh strawberries is evidence of your exquisite taste. If such a cake appears on the table, then there will certainly not be indifferent to it.

In this recipe, you can use both ready-made puff pastry and cooked with your own hands. For cream, prepare a white tile milk chocolate and one and a half glasses of heavy cream and finely chopped fresh strawberries.

Melt the chocolate in the microwave large quantity cream. Cool and whisk with remaining cream and strawberries. The cream is incredibly soft and fragrant.

Lubricate the cakes and put the cake in the refrigerator for impregnation.

• For the test better fit butter rather than margarine.
• If the dough is very sticky, then you need to add a little flour to it.
• When lubricating the cakes, do not put pressure on them, so as not to disturb the airiness and lightness of their structure.
• The cake must be kept in the cold for up to a day - so it will become even tastier.

Amazing delicacy indeed. royal dish. Along with such great reviews, making a Napoleon cake is quite simple. Try! And ... have a nice tea party!

Almost every housewife tried to cook a simple delicious cake Napoleon with custard at home. Today there are many options for baking dessert (with photo) with different options bases and toppings. Some prefer classic way, others use ready-made cakes, but the taste of a delicacy familiar from childhood remains just as delicious.

How to make Napoleon cake

For those who bake dessert for the first time, it is better to take step by step recipe Napoleon at home with a photo. Butter or margarine goes into the cakes, and to make them crispy, vinegar and soda are added. They are baked in the oven, in a pan. The cake is smeared with custard, but you can do delicious impregnation from cream, condensed milk, sour cream. On top Napoleon is sprinkled with crispy crumbs.

Napoleon Cake Recipes

Each hostess has her own Napoleon cake recipe, which she and all the household like. The process of baking the classic version of the dessert is very laborious and long, so many women use ready-made cake layers, prepare the impregnation according to a simplified version. In any case, if you are making dessert for the first time, follow step by step instructions(with photo).

Classical

• Cooking time: 6 hours.
• Servings: 10 persons.
• Calorie content of the dish: 307 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.

Classical Napoleon for many years was the decoration of any festive table in every home. Even now, layer cake remains a favorite treat for many families. This recipe is the founder of all other baking options for such a treat. Let yourself go back to your childhood with the delicious classic taste of Napoleon.

Ingredients:

• flour - 3.5 cups;
• margarine - 250 g;
• eggs - 5 pcs.;
• water - 140 g;
• butter - 250 g;
• vinegar - 1 tbsp. l.;
• sugar - 1.5 tbsp.;
• milk - 3 tbsp.

Cooking method:

1. Grind margarine on a grater, grind with 3 cups of flour.
2. Beat 1 egg, add water, vinegar. Combine both mixtures, knead the dough. Divide the mass into 12 parts, send to the refrigerator.
3. Make custard from the rest of the products.
4. Remove the mass from the refrigerator, roll each part into thin layers, bake on a baking sheet at 180 degrees
5. Coat each layer with impregnation, sprinkle with crumbs.

From ready-made cakes

• Cooking time: 2.5 hours.
• Servings: 14 persons.
• Calorie content of the dish: 338 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.

Many large stores sell ready-made cakes for Napoleon, which greatly simplify the process of baking a dish. All you have to do is boil the cream and smear the base with it. Perhaps the taste of such cakes will be slightly different from those baked on their own at home, but with a lack of time for busy housewives, this is a real find.

Ingredients:

• ready-made cakes - 1 pack;
• cream 33% - 250 ml;
• condensed milk - 400 ml;
• butter - 200 g.

Cooking method:

1. Whip the cream with a mixer until thick peaks, beat the condensed milk with the oil component, combine both mixtures.
2. We coat the finished cakes with impregnation, grind one, sprinkle the cake.

in a frying pan

• Cooking time: 3 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 257 kcal.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If you do not know how to cook Napoleon at home, just use the recipe for baking it in a pan. Such easy way allows you to make a treat faster than in the oven, and the excellent taste and crispy base will remain the same. Do not deny yourself and your loved ones the pleasure of spending a pleasant evening drinking tea with a delicious dessert.

Ingredients:

• flour - 3.5 cups;
• eggs - 3 pcs.;
• soda - 0.5 tsp;
• condensed milk - 1 can;
• sugar - 2 tbsp. l.;
• milk - 500 ml;
• butter - 100 g;
• vanilla.

Cooking method:

1. Mix condensed milk with 1 egg, 3 cups of flour, add slaked soda, knead the dough.
2. Prepare the impregnation: mix 2 eggs with sugar, put on fire. While stirring, add milk. Pour in 0.5 cups of flour, breaking up lumps. When the mass thickens, add the oil component, vanillin.
3. Divide the dough into 9-10 pieces, roll out, bake in a pan on 2 sides.
4. Coat each layer with cream, sprinkle with crumbs on top.

With condensed milk

• Cooking time: 3 hours.
• Servings: 10 persons.
• Calorie content of the dish: 571 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Those who do not know how to make Napoleon should try to bake a delicacy in a simplified way with condensed milk soaked. The number of ingredients in the composition is minimal, but the taste of air sweet pastries it turns out very saturated, soft, gentle. Be sure to add this recipe to your personal cookbook, it will help you out more than once when guests are on the doorstep.

Ingredients:

• flour - 2.5 cups;
• margarine - 250 g;
• water - 0.5 cups;
• condensed milk - 1 b.;
• butter - 200 g.

Cooking method:

1. First you need to make margarine-flour crumbs, add cold water, a drop of vinegar, knead the dough.
2. Divide the mass into several parts, put in the refrigerator for an hour.
3. Roll out each part, bake.
4. Cook condensed milk for 3 hours, then beat with butter.
5. Spread ready basis cream.

• Cooking time: 7 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 212 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The classic recipe for Napoleon according to GOST from Soviet times is the cheapest. Baking does not require butter and other expensive products, and making the dish is easy and simple. The taste of the dessert is as amazing and unique as in childhood. Make your friends and loved ones happy delicious masterpiece cooking, and they will certainly ask for more.

Ingredients:

• margarine - 300 g;
• flour - 600 g;
• ice water- 150 ml;
• vinegar - 0.5 l;
• eggs - 2 pcs.;
• salt - a pinch.

For cream:

• eggs - 4 pcs.;
• flour - 100 g;
• milk - 1 l;
• sugar - 300 g;
• vanilla.

Cooking method:

1. Make margarine-flour crumbs, add eggs, water, vinegar, salt, knead the dough.
2. Divide the mass into 12-14 parts, roll into balls, put in the freezer.
3. Prepare the cream: beat the eggs with a whisk, add sugar, flour, milk. Put on fire, cook until thickened, stirring constantly. Add vanilla, let cool.
4. Take out 1 ball of dough, roll out, bake.
5. Coat each layer with impregnation, sprinkle the cake on top with the remaining crumbs.

From sand dough

• Cooking time: 3 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 419 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

If you already know how to make a classic dessert, try making a treat based on shortcrust pastry. The taste of such a cake is much softer, more tender. Thanks to its loose consistency, this dessert is soaked faster than its classic relative, there is no need to wait several hours in anticipation of tasting.

Ingredients:

• margarine - 250 g;
• flour - 3 cups;
• water - 240 ml;
• vinegar - 25 ml;
• condensed milk - 1 b.;
• butter - 300 g.

Cooking method:

1. Make margarine-flour crumbs, add vinegar, water, knead the dough.
2. Divide the mass into 8 parts, roll each of them, bake.
3. Beat the condensed milk with the oil component. Spread the finished base with cream.

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