Napoleon Cake - 10 Recipes

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

Cake Napoleon, a classic recipe at home

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

Steps for cooking 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 cream:

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

Cooking:

1. Put margarine in the freezer for two to three hours.
2. Cool the flour for a couple of hours in the refrigerator, sift it on the table.
3. Chop 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 a dense ball.
6. Put in the cold.
7. Cook 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 gentle, not sticky to the hands.
8. Pour in lemon juice.
9. Pour very cold water to the top in a glass, add eggs.
10. Stir with a fork until dissolved.
11. Sift flour on the table.
12. Pour the egg water into the flour.
13. Stir with a spoon, knead with hands. If there is little flour, add. So that the finished, baked puff pastry does not become stiff, no excess flour should be added to it.
14. Roll out the dough, which was prepared second in turn, in a rectangle. If rolled too thin, it will tear.
15. In the middle, put the dough, which was prepared first. Now wrap the first dough in the second, like an envelope. First wrap one edge, then from two opposite sides and cover with the remaining end.
16. Sprinkle the dish with flour, put the envelope from the dough down with a shovchik and place in the refrigerator for half an hour. To avoid condensation, do not cover it on top.
17. Place the chilled product on the table in the same position as on the plate. Roll out in a small square.
18. Again, turn into an envelope and cool for half an hour.
19. Roll again and send for the same time to relax in the cold. After these manipulations, you can begin to manufacture 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 to make the mass turn white.
22. Add vanillin.
23. Pour milk into a saucepan and pour a mixture of eggs. In order for the cream to be uniform, without lumps, you must constantly stir with a whisk. Wait until it boils and immediately remove.
24. Set aside and cool.
25. In the meantime, 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 to stick the dough, powder the table with flour.
27. Place the rolling pin on the edge of the dough, gently roll the mass on it. Transfer to the form. Roll out the dough to its size.
28. Make a puncture with a fork.
29. Bake for about 10 minutes. Pay attention to the view, if it is browned, then it is ready.
30. Bake cakes.
31. Back to the chilled creamy mass. Mash butter with a spoon.
32. Add the cooked mass in oil in small parts, mixing well. Added - mixed and so on, until you enter the entire cream.
33. Ready-made cream appetizing, plain. Oil should not stand out from the total mass and exfoliate.
34. Grease 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 around the edges, forming an even round dish.
37. Crush the resulting trimmed parts with your hands and sprinkle the top layer.

To make the puff pastry dough, all products must be cold.

With vanilla custard

 

The cake melting in the mouth has a delicate taste. Of course, compared to other types of desserts, Napoleon with custard is prepared for a long time. But the efforts will not be in vain, because the recipe for preparing Napoleon at home can not be compared with industrial products.

This is the most frequent treat at holidays, not only for children, but also for adults. There are a lot of options for the cream used, each mistress will find her favorite. Consider the custard option.

Ingredients:

Dough:

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

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.

Cooking:

Korzhi:

1. Finely chop the margarine in the cold.
2. Mix with flour, soda and grind with your hands.
3. Add cold milk to the flour mass. Knead.
4. Roll a few balls, depending on how many layers you want to get.
5. Roll cold balls on a powdery table.
6. Put in the form.
7. Prick with a fork.
8. In a hot oven, bake until ruddy.

Cream:

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

Cake:

1. Grease each layer with cream, sprinkling with nuts.
2. When assembled, trim the edges.
3. Coat the sides with the rest of the cream.
4. Grind the scraps and sprinkle on the top cake.
5. Powdered with icing sugar.

Homemade Napoleon Cake on Quick Puff Pastry

Tasty recipe: puff pastry napoleon cake

 

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

The finished dough must be stored in the freezer, it must not be thawed several times. To make the cake tasty, do not use butter for baking cakes, cover with parchment paper.

Ingredients:

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

Cooking:

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

Cream:

1. Beat sugar with eggs until thick foam.
2. Boil the milk.
3. Pour the sweet mass into milk.
4. To avoid egg folding, you must constantly stir the mass.
5. After boiling, immediately remove from the burner and add vanillin.

Assembly:

1. Choose the most unfortunate 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 to the end of the cakes, sprinkle the upper part with the remains of nuts.

Honey Napoleon

This recipe is not quite a traditional cake. The honey included in the composition gives an amazing taste to this delicacy.

Ingredients:

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

Cooking:

1. Build a water bath: by placing a small pan in a large one, so that the upper one is immersed in water.
2. Put butter, sugar, honey in the upper dishes. Melt.
3. Beat eggs separately.
4. Mix the melted mass, eggs, baking powder with flour.
5. Divide into ten parts and roll the 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. Beat everything together and cool.
10. Roll the balls of any shape. It depends on what the cake will be.
11. Bake separately until golden brown. There should not be burnt areas, so as not to spoil the taste of the cake.
12. Cool.
13. Coat each layer with cream.
14. Crush the last cake and sprinkle 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.

Cooking:

1. Sift flour into a deep form.
2. Put margarine in its center.
3. Leave for half an hour.
4. After a while, grind with small crumbs using a spatula.
5. Pour baking powder and pour 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 individually.
11. In the shape, prick the dough with a fork.
12. Bake until rosy appearance.

Cream:

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

Coat each layer with cream. Leave in the kitchen for five hours to soak. To achieve the perfect taste, put in the refrigerator for another four hours.

Slovak version of Napoleon, which is known there as Kremesh

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

To prepare the dough according to any favorite recipe or to do it easier and buy a ready-made semi-finished product.

Ingredients:

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

Cooking:

1. Defrost the dough in a natural way.
2. Divided into four parts.
3. Roll thinly.
4. Put the dough on a baking sheet, bake for five minutes.
5. So cook all the cakes.

Cream:

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

Fold cakes in layers, greasing with cream. A few hours must be soaked cake. The cream used in the recipe is thick, therefore, compared to the Napoleon cake prepared according to the classic recipe, it is placed between the layers in a much larger amount.

Napoleon cake is simple and delicious at home.

Even if you have absolutely no experience in making homemade cakes, this recipe will turn out the cake the first time. For baking, the minimum quantity of products is used and very little time is spent.

Ingredients:

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

For cream:

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

Cooking:

1. For the test, sift the flour.
2. Take a coarse grater and grate the butter.
3. Hands rub.
4. Pour in water.
5. Blind the ball.
6. Let rest in the cold for half an hour.
7. Roll up the sausage.
8. Cut into eight pieces.
9. Now the main thing is to roll out a thin layer, get the same thickness. The thinner you roll, the tastier the cakes will be.
10. Send to the oven.
11. It is prepared instantly. Five minutes and the cake is ready.
12. While one is preparing, prepare the other.

Cream:

1. Heat 500 ml of milk.
2. Beat with a mixer to beat 500 ml of milk, eggs, sugar, flour, vanilla. You can use a whisk. Just make sure that no lumps remain from the flour.
3. As soon as the milk boils, pour a whipped mixture into a thin stream.
4. Constantly stirring to cook until thickened. Mix well, touching the sides and bottom of the pan, otherwise the cream will burn.
5. In appearance, it should resemble a thick semolina. When it cools, it will become thicker.
6. To assemble the cake, you need the room temperature of the cream.

Cakes are brittle and brittle. Carefully collect the cake, smearing the layers with cream. Trim the edges and sprinkle trimmings on top of the cake. Be sure to soak the night. Experienced housewives advise placing a cutting board on top where to put a container of water. Under weight, cakes are better saturated with cream.

With custard cream

Ingredients

Dough:

• salt - 1 teaspoon;
• 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.

Cooking

Dough:

1. Grind cold butter with flour to make crumbs.
2. Mix with remaining food.
3. Knead.
4. Divided into 16 parts, roll balls.
5. Powder the surface of the table 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 Formation:

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

Napoleon cake in the pan

In this design, it does not take much time to impregnate 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.

Cooking:

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

For cream:

1. Mix eggs, milk, sugar. Add flour.
2. Stir without lumps.
3. Boil. The whole process is accompanied by constant stirring.
4. Remove from the burner, add vanillin. Cool.

Favorite Napoleon

Ingredients:

• egg - 1 pc.;
• flour - 3 tbsp .;
• water - 170 ml;
• margarine - 250 g;
• salt;
• butter in cream - 300 g;
• chocolate bar;
• condensed milk - 400 g.

Cooking:

1. All products cool, 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. Divided into six parts.
7. Cool for half an hour.
8. Roll.
9. Bake by pre-piercing with a fork each piece.
10. Beat butter. Pour condensed milk into a thin stream. Beat together for 10 minutes using a mixer.
11. Lubricate the cakes with the resulting cream.
12. Garnish the top with crumbs.

Various filing and clearance options

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

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

You can use sugar sprinkles. It comes in different colors and shapes. You can sprinkle a thick layer of jewelry on the cream, make a drawing or lay out a congratulation.

 

Using a stencil creates beautiful risks. Shabby chocolate is sprinkled on the stencil, when it is removed, a festive pattern remains on the surface.

Any nuts are suitable for decoration. Sprinkled with a thick layer, get a beautiful appearance and exquisite taste.

Protein cream can be painted in any color and create a culinary masterpiece, decorated with different colors.

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