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Napoleon cakes. Recipe: Napoleon cake - homemade Napoleon cake

Napoleon cake is a very tasty dessert, soaked in the most delicate cream, and in order for the cake to soak well, I advise you to leave it for soaking for 6-7 hours.

First you need to prepare the dough for the cake.
1. Break one chicken egg into a deep container.

2. Add half a teaspoon of salt and two teaspoons of 5% vinegar to the broken egg.

3. Add 110 milliliters of cold water, mix everything and put the resulting liquid in the refrigerator.

4. Pour 330 grams of flour onto the table.

5. Constantly dip 300 grams of frozen butter into flour and grate it on a coarse grater. Butter can be replaced with margarine.

6. Mix flour and grated butter.

7. Gather the butter and flour into small piles, make a well in the center and pour in the prepared cooled egg liquid.

8. Mix the dough quickly, giving it a rectangular shape; this dough cannot be kneaded.

9. Wrap the dough in cling film and refrigerate for at least 2 hours, or better yet, 10 minutes.

Now you can start preparing the custard.
10. Pour 500 milliliters of milk into a saucepan and place on medium heat.

11. Add 150 grams of sugar and stir constantly until the sugar is completely dissolved.

12. Break two eggs into a bowl.

13. Add 100 grams of flour and mix, avoiding the appearance of lumps.

14. Add a ladle of hot milk with sugar to the resulting mixture and mix, then another ladle and mix again.

15. Pour the resulting slurry back into the pan with milk and cook, stirring, over low heat until thickened.

16. When the cream thickens, remove the pan from the heat and add 50 grams of butter, stir, and let the cream cool completely.

Now you can start baking the cakes.
17. Remove the dough from the refrigerator and cut into three equal asti and one slightly smaller one.

18. Roll out each part to the size of a baking sheet (I used a small size 30x40), place on a greased baking sheet and make small cuts. Bake at 200 degrees Celsius for 20 minutes.

19. And so bake all the cakes.

20. When the custard has cooled, you can coat the cakes with each other. First, place three cakes of the same size on top of each other and align the edges with a knife.

There is no need to throw away the cut crumbs; they will be used for sprinkling.
21. Finely break the smallest-sized cake into crumbs; it will also be used to top the cake.

22. Coat three cake layers with each other, stacking them on top of each other.

23. Carefully cut into cakes of the same size (it is better to cut with a knife with grooved edges, as if sawing with a saw).

24. Coat each cake with cream on top and sides.

25. Sprinkle with crumbs.

26. Sprinkle the top of the cake with powdered sugar and put it in the refrigerator to soak for 6-7 hours.

Cooking time: PT10H00M 10 h.

Approximate cost per serving: 45 rub.

We suggest making cakes based on the famous Napoleon cake motif from puff pastry. We will prepare custard cream, however, you can use protein, condensed milk or whipped cream.

Taste Info Cakes and pastries

Ingredients

• 400 gr. yeast-free puff pastry;
• 500 ml milk;
• 150 gr. Sahara;
• 2 tablespoons flour;
• 1 egg.

How to make Napoleon cake from puff pastry

If you're great at making puff pastry, great. In this recipe, ready-made was used. The dough must be taken out of the packaging in advance and left to defrost.
Turn on the oven to warm up to 180 degrees. Using a kitchen scale, measure the required amount of sugar. Measure the required amount of milk using a measuring cup.


Sprinkle the work surface with wheat flour and roll out the defrosted puff pastry a little.


Now you need to cut the dough into pieces of equal size, these are the future Napoleon cakes.


Next, cover a baking tray with baking paper and transfer the future cakes onto it. Prick all sections using a fork. This is done so that the dough does not swell during baking.


We do the same with the second layer of dough. Don't forget to make punctures, otherwise the cakes will come out with unattractive bubbles.

When the oven warms up to the temperature we need (180 degrees), put the cakes in it. The cakes need 12-15 minutes to bake.
Let's start preparing a delicious custard. Pour sugar into a separate bowl.


Pour flour there.


Add the egg and mash with a spoon.


Grind the prepared ingredients until smooth.


Add milk to the bowl and whisk gently with a whisk.


Now take a small saucepan and pour the future cream into it. Cook the cream over low heat until it thickens.

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Stir constantly, lifting the contents of the pan from the bottom, otherwise it will burn or lumps will appear.


While we were preparing the cream, a pleasant aroma of finished baked goods wafted out of the oven. The cakes rose beautifully.


Turn off the oven, but take your time to take out the cakes. We wait a couple more minutes and finally take out the shortbread pieces.


We trim the uneven edges of the cakes, and also adjust them to the same size. We stack the cakes in two or three layers, at your discretion. Spread cream between layers, and then grease the tops and sides of the cakes.


Separately, remove all excess dough scraps into a bowl. Grind them with your hands into flakes.


Sprinkle the finished product with flakes on all sides and decorate to your liking. Napoleon puff pastry is ready!


The solemn moment has come when you can invite your family and friends for a cup of aromatic tea or coffee with your favorite cakes.

Everyone knows the Napoleon cake. Did you know that this cake, or rather the cakes, originally got their name from the cocked hat that Napoleon loved so much and was worn by the entire French army. Napoleon cakes were triangular in shape, layered, with delicate cream.

I believe every housewife can buy puff pastry and make Napoleon cakes in her kitchen. But I’m not looking for easy ways, I like it to be delicious. I won’t be lazy and prepare the dough myself, it’s not as difficult as it seems.

We will need: flour, butter, salt, eggs, vinegar, some water.

Break the eggs into a measuring cup. Add water to the 160 ml mark. Pour in vinegar and add salt. Beat the mixture with a whisk.

Break 1/3 of the flour into crumbs in a blender with cold butter.

Combine flour and egg mixtures. Add the remaining flour and knead the dough. Beat the dough on the table.

Divide into 11-13 balls and refrigerate for a couple of hours or overnight.

Roll each ball into a thin crust. Prick the dough with a fork and bake until golden brown for 5-7 minutes at 190 degrees.

The cakes turn out thin and crispy.

For the cream, prepare warm butter, milk, sugar, yolks, cognac and vanillin.

Place the yolks in a saucepan, mix with sugar and vanilla, pour in a little more than half the milk. Mix. Heat the remaining milk and pour into the egg mixture, stirring continuously. Heat the mixture over medium heat until thickened. Remove the finished mixture from heat and cool to room temperature.

Beat the butter until fluffy, add the milk-egg mixture in three additions, without stopping beating. At the end add cognac. You will get a lush and delicate cream.

Coat the cakes with cream. Assemble the cake.

Sprinkle the cake with crumbs from one cake layer and nuts. Leave the cake to soak for 2 hours on the table, then put it in the refrigerator.

After 4 hours, cut the cake into triangles and get Napoleon cakes. Sprinkle a plate with powdered sugar and lay out one cake.

Now let's enjoy! It's great! Cook with pleasure and do not deny yourself anything!

Ready-made store-bought dough is a real lifesaver for modern housewives. It will allow you to quickly and easily prepare even the most delicious holiday dessert. Napoleon cake made from ready-made puff pastry is especially tasty.

In this recipe, the cream is prepared from heavy cream, condensed milk and butter. It perfectly soaks puff pastries and makes the treat more tender. The recipe includes the following products: 2 packages of 500 g of ready-made puff pastry (without yeast in the composition), a glass of whipping cream, a pack of heavy butter, a can of condensed milk.

1. The dough is defrosted, after which each sheet is cut into 4 parts. There will be 8 blanks in total. Take a plate with a diameter of 24-25 cm. Each cake is rolled out a little larger than these parameters and cut in a circle.
2. Each thin “cake” is pierced in several places with a fork.
3. On a baking sheet with oiled parchment, the circles and the remaining scraps from them are baked one by one until ready. 10-12 minutes at 210 degrees is enough.
4. For the cream to the classic “Napoleon”, mix softened butter and not cold condensed milk. There is no need to beat them.
5. In a separate cup, whip the cream until thick.
6. Both masses are carefully combined.
7. The finished cakes are generously coated with cream and placed on top of each other, lightly pressing them together.
8. Place a weighted cutting board on top of the cake and refrigerate for soaking.
9. The decoration is ground baked scraps and chopped nuts. The cake is sprinkled on top and sides.

Lazy Napoleon with strawberries

Juicy fresh berries add originality to the classic recipe. Strawberries go well with crispy dough and buttercream. To prepare the cake, take: half a kilo of ready-made puff pastry, 420 g of berries, 430 ml. heavy cream (preferably homemade), 6 large spoons of powdered sugar.

The top can be decorated with whole strawberries

1. The previously defrosted dough is cut into 4 equal parts, each of which needs to be slightly rolled out and baked on oiled parchment at 190 degrees. When the cakes are golden on the top side, you can remove them from the oven.
2. Whip the cream at high speed with a mixer. During the process, you need to constantly add powdered sugar to them. The result will be a thick, sweet cream.
3. Strawberries are washed and cut into thin, even slices.
4. Each cake is laid out on a dish, generously greased with cream and layered with berry slices.

With semolina custard

Instead of frozen puff pastry for cooking, you can use ready-made cakes designed specifically for Napoleon. But the custard for it will turn out to be unusual, with the addition of semolina. In addition to semolina (4 large spoons) and a package of purchased cakes, you will use: 870 ml. milk, 2 packs of butter, 2 tbsp. granulated sugar.

Garnish with any fresh berries and mint leaves

1. The milk is brought to a boil with sugar. Next, semolina is added to the mass, and the components are cooked for 7-8 minutes with constant stirring.
2. When the cream has cooled, softened butter is added to it.
3. Beat the mixture until it becomes more airy.
4. The cakes are generously coated with cream and sprinkled with special crumbs.
5. Installed under a load in the cold until the morning.

With custard

Making classic custard yourself is not difficult. The main thing is to carefully follow all the proportions specified in the recipe. In addition to 1 kg of puff pastry, take: 90 g flour, 3 yolks, 160 g fatty butter, 900 ml. milk, 310 g granulated sugar, a small spoon of vanilla sugar.

1. The dough is defrosted, divided into parts and slightly rolled out. As a result, you should get 4 blanks.
2. At 200 degrees, the cakes are baked in the oven until golden brown on oiled parchment.
3. The resulting bases are cut into 2 parts. Thus, you will get 8 cakes.
4. All crumbs from them should be left for sprinkling on the finished treat.
5. For the cream, place two types of sugar and egg yolks in a bowl. All products are ground with a whisk.
6. All that remains is to pour flour into the mixture and pour in 1 tbsp. not cold milk.
7. The dairy product is heated in a thick-bottomed saucepan on the stove and the sweet yolk mixture is poured into it.
8. The mass is cooked for 12-15 minutes until thickened with constant stirring over low heat.
9. When the cream has cooled, oil is added to it.
10. The cakes are poured with cream.
11. The top of the cake is sprinkled with the remaining crumbs.
12. Decorated with nut mass.

With butter cream

Delicate buttercream for the cake includes condensed milk and sour cream. It won't take much time to prepare. From the products you will need to prepare: 800 g of ready-made puff pastry (without yeast in the composition), 220 g of medium-fat sour cream, 160 g of sugar, a can of condensed milk, 180 g of high-quality butter.

Be sure to pierce the base with a fork in several places so that it rises evenly during baking.

1. The dough is defrosted, divided into 4 layers, each one slightly rolled out.
2. The cakes are baked for 10-12 minutes in a hot oven.
3. Mix sour cream with granulated sugar in a bowl, then beat the ingredients until smooth.

In order for the treat to settle slightly and be even around the edges, it must be left under a load

4. In a separate bowl, beat butter and condensed milk.
5. Both mixtures are combined.
6. Each cake is divided into two parts. Seven of them are coated with cream and stacked on top of each other, and the eighth turns into crumbs, which serve as decoration.
7. The cake is served with aromatic herbal tea.

With mascarpone and cherries

This “Napoleon” is not included in the list of budget desserts, but it will definitely become a worthy decoration for the holiday table. The ingredients you will need to use are: 500 g of ready-made puff pastry, 80 g of granulated sugar, the same amount of powder, 230 g of cream cheese (mascarpone), 180 g of defrosted seedless berries, a glass of full-fat sour cream.

The finished treat is sprinkled with fine cake crumbs on all sides

1. The dough is defrosted, cut into 4 parts and baked on parchment.
2. A quarter of an hour at 180 degrees is enough.
3. Each cake is divided into 2 parts. The crispy layer of the latter is crushed into crumbs.
4. Using a blender, cherries and sugar are transformed into a homogeneous mass.
5. Beat sour cream with powder and sugar with a mixer until thick.
6. Each cake is first coated with cream, then with sweet berry puree. A cake is formed from the resulting blanks.

With cheese cream

Another version of “Napoleon” with cream cheese will even turn out to be slightly exotic. After all, it contains coconut (65 g of shavings) and white chocolate (2 bars), and, in addition: 2 selected eggs, 630 ml. milk, 1 kg puff pastry, a pinch of salt, 60 g flour, 230 g mascarpone.

Decorate the treat with any coconut candies

1. The dough is divided into 8 parts, each of which is rolled out thinly. A plate of a suitable size is applied to the blanks, and circles are cut out.
2. The future cakes are transferred one by one to a baking sheet covered with oiled parchment and baked along with the remaining scraps.
3. 1 glass of milk is heated over low heat. When it becomes hot, remove it from the stove, pour eggs beaten with salt into the container, and add sifted flour.
4. The mixture is mixed with the remaining milk and sent back to the fire. The cream is cooked until the first signs of boiling, after which it is turned off.
5. Sugar is poured into the still hot mixture and chocolate slices are added.
6. Cream cheese is beaten into the cooled cream.
7. The resulting mass is greased with the cakes. Every second of them is sprinkled with coconut shavings. The top of the treat is sprinkled with crumbs, into which the cake scraps are ground.

With condensed milk

Such a lazy “Napoleon” is prepared almost instantly. The main thing is that everything is at hand. It can be called a dessert for unexpected guests. In addition to 900 g of purchased ready-made dough (puff pastry), you need to take: a glass of condensed milk and 2/3 of a pack of high-quality butter.

The finished baked goods will need 2-3 hours to soak

1. The dough is divided into 4 layers with a sharp knife, pierced in several places with a fork and baked on parchment until golden.
2. Beat the butter with condensed milk until smooth.
3. The finished cakes are cut into two parts, generously poured with cream and stacked on top of each other.
4. To decorate the cake beautifully, you need to leave one cake layer and turn it into fine crumbs with a special blender attachment.

With whipped cream

This cream consists of many components, but in the end it will surprise you with its amazingly delicate rich taste. It contains: a glass of whipping cream, a bag of vanilla sugar, 35 g of potato starch, 210 g of granulated sugar, 570 ml. full-fat milk, 2 selected eggs, 800 g of ready-made puff pastry.

The dessert is served after 4 hours of soaking in the cold. Otherwise, the cakes will be a bit dry.

1. Milk (half a liter) in a thick-walled container is brought to a boil, but does not boil.
2. It is enough to wait for the first bubbles.
3. Bulk ingredients, eggs and remaining milk are mixed. Next, these ingredients are added to the hot liquid.
4. The future cream is cooked at the lowest heat on the stove until it thickens.
5. All that remains is to whip the cream until thick and mix it with the milk base.
6. The dough is cut into 4 parts, each of which is baked in a hot oven.
7. The finished cakes are cut into 2 parts and greased with cream.
8. The delicacy is decorated in any way the hostess likes. For example, melted chocolate and powdered sugar.

No similar materials

Based on the famous French dessert, you can make Napoleon cake. It doesn’t take much time to prepare such a delicacy, because the recipe uses ready-made puff pastry. You can also choose any cream based on cream, condensed milk, cottage cheese, or stick to tradition and prepare a dessert with custard.

Preparing the classic “Napoleon” requires a lot of time, because you need to bake the cakes, prepare the cream, form the dessert, keep it in the cold and only then enjoy its taste. But everything can be much simpler if you make a French cake from ready-made puff pastry.

• puff pastry;
• 1.5 tbsp. low fat cream;
• 1 tbsp. regular sugar;
• 2 tsp. vanilla sweetener;
• egg;
• 40 g corn starch;
• pack of butter.

Cooking method:

1. To prepare the dessert you need to buy a kilo of puff pastry. As a rule, four sheets are packed in such a package. Three of them will be used as a base, and the fourth will be useful for decoration.
2. Roll out the defrosted dough slightly so that the cakes are not so thick.
3. Soak baking paper in oil, line a baking sheet with it and place a sheet of dough. Be sure to prick the base on both sides with a regular fork so that the cake blanks do not swell.
4. Bake each sheet for 15 minutes in an oven preheated to 200 degrees. Cool the browned cakes.
5. For the cream, pour two types of sugar and starch into a saucepan, beat in the egg and pour in the cream. Whisk the ingredients and bring the mixture to a thick consistency in a water bath. The main thing is not to let the cream boil, otherwise you will end up with a sweet omelette.
6. Cool the cream and beat with a mixer with butter.
7. Lay out three cake layers in layers, coat each with cream, crumble the fourth and sprinkle the dessert with it. Place it in the refrigerator for an hour and then cut into portions.

Delicious Napoleon cake can be prepared with any fruit cream.

For example, with canned apricots. Apricot “Napoleon” will pleasantly surprise you with its fruity freshness and amazing taste.

Ingredients:

• puff pastry packaging;
• a can of canned apricots;
• ½ tbsp. Sahara;
• five tablespoons of powdered sugar;
• three spoons of liqueur;
• six drops of vanilla essence;
• two egg yolks plus one egg;
• 1 ½ tbsp. cream;
• two tablespoons of starch.

Cooking method:

1. Drain the apricot juice, but do not pour it out. Grind the fruits into puree.
2. Take one whole egg and two yolks, add three tablespoons of regular sugar, starch and a few tablespoons of flour. Beat until smooth.
3. Place the puree in a saucepan and place on the stove. As soon as the fruit mixture boils, pour in the egg-flour mixture along with the juice. After the first bubbles appear, remove the cream from the stove and cool.
4. While the cream was being prepared, the dough had to defrost. Roll out each puff layer a little, don’t forget to prick with a fork and bake for 20 minutes (temperature – 200°C).
5. If the apricot cream has already cooled down, then bring it to perfection. To do this, whip the cream with the remaining sugar, sweet powder, aromatic essence and liqueur.
6. Combine the resulting creamy mass with the fruit mass.
7. Lay out the finished and cooled cake layers in layers, generously coat each layer with the cream mixture, and break the last cake into crumbs and sprinkle the dessert with them.
8. Give the cake time to soak and use a sharp knife to cut into equal pieces.

Traditionally, to prepare a dessert such as Napoleon, custard is required, but it is especially tender and soft with boiled condensed milk and butter. For this recipe we also use ready-made dough, which we simply defrost first and bake in the oven. Therefore, let's move on to preparing the cream.

Ingredients:

• 180 g butter;
• a can of boiled condensed milk.

Cooking methods:

1. While the cakes are baking, you need to take soft butter and simply beat it until smooth along with boiled concentrated milk.
2. Once the cakes are ready, cool them and place them in a stack. Soak each cake with cream, leaving the last one for sprinkling.
3. Place the finished “Napoleon” with condensed milk in the cold for a couple of hours, then cut into equal cakes and enjoy your tea.

Cake "Napoleon" from Ilya Lazerson

Chef Ilya Lazerson shares his recipe for making a quick Napoleon cake. To prepare the cream, he uses Italian Mascarpone cheese and cream.

Lazerson's recipe calls for the following ingredients:

• puff pastry packaging;
• 180 g Mascarpone cheese;
• two spoons of sweet powder;
• three tablespoons of cream of any fat content (if necessary);
• three spoons of any cream cheese.

Cooking method:

1. Cut each layer of puff pastry into equal pieces, place on a baking sheet and bake in the oven until golden brown (temperature - 200°C).
2. For the cream, beat two types of cheese together with sweet powder. If the creamy mass turns out to be thick, then simply add cream.
3. Collect the finished shortcakes in pairs, finely crumble the remaining ones.
4. Spread one layer of dough with cream and cover with a second one. Coat the dessert with curd mixture on all sides and sprinkle with crumbs.

How to make with strawberries

Strawberries with cream and puff pastry – isn’t it the best combination for making a delicious dessert? Today we will prepare another Napoleon cake, but not the classic one, but with the addition of fresh berries.

Ingredients:

• puff pastry;
• half a kilo of fresh strawberries;
• two glasses of heavy cream;
• five spoons of sweet powder.

Cooking method:

1. Defrost the dough layers and place in the oven until golden brown (temperature – 200°C).
2. Using a mixer, foam the cream with sweet powder, cut the berries into thin slices.
3. Coat the finished cakes with cream and place pieces of berries, sprinkle the last layer with crumbs. Place the dessert in the refrigerator for a couple of hours so that it is well soaked.

With whipped cream

More recently, cake cream was prepared from heavy fatty butter; today it is also used, but in less quantity and in combination with other ingredients. But butter cream is especially popular because it makes desserts light and delicate in taste.

Napoleon cake can also be prepared with cream based on cream and high-quality butter.

Ingredients:

• puff pastry;
• 1 ½ tbsp. cream;
• 150 g regular sugar;
• half a stick of butter;
• a can of boiled condensed milk.

Cooking method:

1. Defrost the base for the dessert, pierce each piece with a fork in several places and bake the cakes for 15 to 20 minutes.
2. In a deep bowl, mix sour cream with sweetener and whisk condensed milk and butter separately. Combine the two masses - the cream should have a smooth texture.
3. Place the cakes on top of each other, coat each with cream, sprinkle the dessert with crumbs.

Delicate honey delicacy

Napoleon cake can be prepared with sweet honey cream and walnuts. Interested in this dessert? So write down the recipe!

Ingredients:

• ready-made puff pastry;
• spoon of honey;
• one yolk;
• 80 g sweet powder;
• lemon;
• 80 g each of butter and walnuts.

Cooking method:

1. Make a base for the dessert from puff pastry - simply place the lightly rolled out layer on a baking sheet and place in the oven for 15 minutes.
2. For the cream, beat the butter with sweet powder, yolk, honey and citrus juice.
3. Cool the prepared cream and spread it over the golden brown cakes.

Napoleon cake made from store-bought puff pastry without yeast will allow you to quickly prepare a delicious dessert without sweating half a day in the kitchen. Just choose the cream recipe you like and start preparing the sweet treat.