Quick puff pastry cake. Recipe: Quick puff pastry cake - “Ruins” with condensed milk and curd cheese

Puff pastry cake

Delicious and easy homemade cake.

Guys, if you really don’t have time, but want to bake a delicious cake IR on a quick fix, then this recipe is for you!

Puff pastry cake with prunes and plain butter cream– very tasty and elegant. Especially if you decorate it with candied fruits or marmalade. Or maybe simple jam or fresh berries!

If there are no prunes, then they can be replaced with nuts (walnuts, almonds or hazelnuts) or candied fruits. Or you can do without additives altogether and make a cake using only puff pastries (purchased test) and cream. And you will have a holiday!

It seems to me that such a cake can decorate and delight you with its taste, appearance and ease of preparation.

What do you need for the cake?

for 8 servings

Yeast puff pastry (store bought) – 500 g;
Butter – 300 g;
Powdered sugar– 3 tablespoons;
Prunes – 0.5 cups;
Marmalade or candied fruits for decoration – 100 g.

How to make a cake from frozen dough in a hurry

Prepare puff pastry crusts

Thaw puff pastry according to package instructions. Then roll it out so that its area doubles.

On the left is the dough in its original size, on the right is the rolled out layer.

Cut out the cakes using a knife and plate. Combine the dough scraps and roll them out too. Or, you can make square cakes, then there will be no scraps.

We use a knife to trace the contour of the plate - this is how we get the cake layer. The scraps can be rolled out into a 5th cake layer.

Line a baking tray with baking paper (parchment) and place the cakes on it. Bake in a heated oven at 200 degrees C. The cakes bake very quickly. As soon as they brown a little, remove from the oven.

My cake diameter was about 20-22 cm and 2 layers were placed on the baking sheet at a time.

Ready-made cakes should not be left unattended - you need to cover them with a towel or napkin so that they do not dry out.

Prepare prunes for cake filling

Rinse prunes in warm water. Dry, cut into small pieces. If the prunes are dry, soak them in warm water in advance.

Prepare buttercream with powdered sugar

Soften butter- let him lie down room temperature and melts. Take it out of the refrigerator in advance.
Beat butter and powdered sugar into cream. The readiness of the cream is determined by its homogeneous structure; the finished whipped butter cream lays out in beautiful waves.

I even slightly heated the butter in a water bath, combined it with powdered sugar and then beat it. But you can just whip the cream traditional way, without heating the oil.

Assemble a cake from puff pastries and butter cream with prunes

Coat the cakes one by one with cream and stack them on top of each other. Place prunes on one of the cakes (in the middle).
The top cake, greased with cream, can be decorated with colored marmalade or candied fruits. I cut out flowers and leaves from marmalade - traditional Easter symbols. Which, however, will please the eye on any other holiday.

Homemade puff pastry cake with buttercream is ready!

Let the cake sit

Cover the finished cake so that it does not dry out and put it in the refrigerator for 8-10 hours. During this time, our close relative will become saturated and become even more beautiful. Because frosted and lightly sugared marmalade or candied fruits will be moistened under the lid and will become bright and shiny!

This is what the marmalade on the cake looks like after a night of infusion in a cool place.

Delicious piece. Very tasty!

How to make buttercream with prunes

Some people really like not just a layer between the cream and prune cakes, but straight cream in which the prunes are dissolved in oil.

To do this, you can whip the cream by pouring pieces of prunes into a food processor. During the process of preparing the buttercream, the prunes will disperse and the cream will turn out exceptionally tender, not very greasy... lighter than usual. You can read more about this in. It's also very tasty.

You can also add banana instead of prunes - as a layer, or directly into the cream.

Big and small)))

How to replace powdered sugar in cream

If you don't have powdered sugar, you can use it for cream regular sugar. It will just take longer to dissolve. And if the butter is bad (fake and does not whip well), then it will be a complete hassle and frustration.

Powdered sugar is already a powder that easily combines with butter and does not squeak on the teeth.

In addition, for butter cream, you can take 1 can of condensed milk (regular or boiled) for the same amount of butter (300 g). And beat everything together until done.

But for those who cannot tolerate milk, the option of cream made from butter and condensed milk is not suitable. Powdered sugar in all cases is a more reliable and suitable product for most people.

Very tasty cake. And, most importantly, it prepares quickly.

What kind of cream can be prepared for puff pastries?

If you don't have enough butter, but have sour cream, it's suitable for puff pastries. sour cream– from sour cream and sugar/powdered sugar. Take 400 g of sour cream (20-25% fat) and mix with 3-4 tablespoons of sugar. If you think there is not enough sugar, add more.

Instead of sugar, you can mix sour cream with sweet blackcurrant jam. And you will get sour cream with black currants. If there is not enough sugar, sweeten it.

Sour cream cream for puff pastries is obtained as follows: juicy impregnation. And the cakes are no longer dense, palpable, as in the version of a cake with butter cream, but pliable - juicy. Soft. Some call this version of Napoleon cake - Wet Napoleon))

Napoleon cake

You can easily make Napoleon cake from ready-made puff pastry using this recipe. Napoleon made from puff pastry is quick and easy, every piece

1 hour 15 minutes

380 kcal

4.75/5 (53)

Kitchen appliances and utensils: oven, mixer, knife, spoon, fork, pan, deep bowl, glass, whisk.

According to the traditions of my family, I always bake for the holidays. So, on the eve of my birthday, I discovered this fast, tasty, delicate cake “Napoleon” made from store-bought puff pastry according to a recipe from my godfather, whose baking is quick and easy, each piece simply melts in your mouth, and the aftertaste remains light and tender.

I have always been interested in the question why this cake is called “Napoleon”. It turns out that there are many versions of the origin of the name and legends about which country this name was invented in layer cake.

For example, in Italy and France it is called millefeuille. And there is also a version that for the celebration of the 100th anniversary of the expulsion of Napoleon from Russia it was made new dessert- puff pastry with cream, baked in the shape of a triangle? which was associated with the famous Napoleon hat. Hungary has its own “Napoleon”, pieces of which are served cut into fairly large squares.

Required Products

For cream:

Ingredients for the crust:

How to choose the right ingredients

Napoleon cake can be made from ready-made puff pastry without yeast dough , as well as from ready-made puff pastry dough- there is no significant difference, since each layer of the cake is smeared with cream. The difference between these types of dough is that the yeast-free dough is drier, while the yeast dough is more tender and rises better.

So, making Napoleon cake with store-bought puff pastry: step by step recipe with photo.

Napoleon from ready-made puff pastry - step by step

Stage 1 test preparation

Packaging of ready-made puff pastry, rectangular in shape (2 packages of 500 g or 1 package of 1 kg).

Stage 2 preparation of cream

Milk – 1 l.
Eggs – 3 pcs. (or 2 large pieces).
Flour – 3 tablespoons.
Butter – 40 g.

Sugar – 1 cup or to taste.
Cream (fat) – 300 ml.
Vanilla sugar – 1 sachet.

Please note if you would like to receive more smooth cake, we do it as follows:

We coat 6 cake layers, put 7 cake layers on top without cream.
Place dry, clean paper on top of it cutting board and place the load (a jar of water) for 10 minutes. The cake will take on a more even appearance.
Afterwards, grease the top cake with cream and sprinkle with crumbs.

Puff pastry cake Napoleon is ready! You can eat it right away - then it will be crispier. Or you can leave it to soak, it will become soft and melt in your mouth!

The choice is yours. Bon appetit!!!

How to make a Napoleon cake from puff pastry truly festive and original? Show your imagination and decorate the cakes chocolate chips, fresh berries, chopped fruits, nuts, almond petals, caramel decor, etc.

Video of making Napoleon cake

Below is a video from the king of desserts, Alexander Seleznev, where he tells how to quickly prepare the dough for the Napoleon cake yourself, and demonstrates a master class on caramel decor. Words cannot describe it - watch and enjoy!

Layered cake with condensed milk is a wonderful dessert based on unsweetened puff pastry cakes coated with boiled condensed milk. This combination gives an excellent, not cloying taste of the cake with a rich caramel aroma. You can prepare a recipe for “Roman” pie with condensed milk using store bought cakes yeast-free puff pastry, or you can prepare it yourself. Using this recipe, you will get incredible delicious dessert and surprise your household.

Ingredients

Flour - 500 g.
Cream margarine - 300 g.
Egg - 1 pc.
Water - 250 ml.
Vinegar - 15 ml.
Soda on the tip of a knife
Condensed milk - 2 cans

Preparation

We take the margarine out of the refrigerator, cut it into small pieces and place it on a surface with sides. Sift the flour into it and, using a scraper or large knife, turn the mixture into fine crumbly crumbs.

Break one egg into a glass and fill it with water, stir until the egg loses its structure, pour in vinegar and add a little soda.

Pour the foamed mixture into the flour crumbs and knead the elastic dough.

Divide the dough into 5-7 balls, wrap each in plastic wrap and place in the refrigerator for at least an hour and a half.

For the cream we should boil condensed milk. This should be done directly in the jar without opening it. Pour water into a saucepan and put it there cans without labels and will cook on low heat for an hour. Pay attention to the water level in the pan - if you don’t keep an eye on it, the cans may explode and then all the condensed milk will scatter throughout your kitchen. In fact, after the allotted time, the cream is ready. But you can add a little butter and vanillin to the cooled condensed milk to enrich the taste.

Easy to use for layer cake crusts reverse side baking sheet, as it is easier to roll out the dough on it due to the lack of sides. Pour a little flour onto a baking sheet, roll out the dough on it, trimming off the excess around the edges. You can cut the cakes to the shape of a plate, then they will be even and identical. Leave the trimmings directly on the baking sheet - we will later use them to top the cake. Often prick the crust with a fork to prevent unsightly bubbles from appearing during baking.

It is advisable to cook condensed milk a few days before preparing the cake. In order to boil condensed milk, you need to pour the jar into a saucepan cold water and put on fire. Cook it at low boil for about 2 hours. All this time, the water should completely cover the jar, so if necessary, add boiling water to the pan.
Sift the flour through a sieve onto the table or into a large bowl. Beat the egg with a mixer until fluffy and add sugar in a thin stream, beat for another 5-7 minutes at high speed.
Heat the cream over low heat until hot temperature and pour in a thin stream into the egg mixture, constantly whisking it with a mixer. Gradually add flour to the resulting creamy mass and knead very soft dough. Cover it with a light towel or film and leave for an hour.
Mix in a separate bowl raw eggs with flour and sugar, mix with a whisk until smooth. Pour milk into a saucepan and bring to a boil. Immediately remove the pan from the heat and pour in the boiling milk and egg-flour mixture in a thin stream, stirring quickly with a whisk.
Pour the cream into a saucepan and place over medium or low heat, cook the cream for a couple of minutes at a low simmer with constant stirring until slightly thickened. Remove the pan from the heat, cover with a lid and leave until completely cool.
Rub the cottage cheese through a sieve and beat together with boiled condensed milk until smooth. Preheat the oven to 180/200C, sprinkle the baking sheet with flour. Divide the dough into 12 equal pieces, roll them into balls and cover with a light towel.
Roll out each ball one by one into a round cake about 22 cm in diameter, cut it using a baking dish of a suitable size (put the dough scraps on a separate plate).
Prick the rolled out dough with a fork in several places, carefully transfer to a baking sheet and place in the oven for 3-4 minutes. Remove the baking sheet from the oven, place the crust on a napkin or towel, place a new rolled out circle of dough on the baking sheet and bake it until done.
Thus, bake cakes from the remaining pieces of dough and stack them on top of each other. Bake the dough scraps at the same temperature until golden brown, remove and cool, and then crush with a rolling pin or blender.
Sort the strawberries, rinse and cut into small slices, place in the freezer for 15 minutes (if you are using frozen berries, you can not completely defrost them and cut them into pieces).
Cooled down custard add a spoonful to curd cream with condensed milk, beating the latter with a mixer. Whip the cream thoroughly until smooth (you should have a consistency like sour cream).
Line the inside of a springform baking dish with cling film, place the bottom layer and cover it with cream. Cover with the second cake layer, lay out the strawberries (1/4 of the total quantity), then the third cake layer, cover with cream with condensed milk, the fourth cake layer, cream, the fifth cake layer, cover with cream and lay out the strawberries.
Cover the berries with the sixth cake layer, cover it with cream, add the seventh cake layer and brush with cream. Place the strawberries again, add the eighth cake, spread with cream, the ninth cake, cream, the tenth cake, cream and the remaining strawberries.
Cover the berries with the cake layer, spread with the remaining cream and place the last cake layer. Cover the edges of the cake cling film and leave for an hour at room temperature.
Then place a large plate on top, put a pressure of 1-1.5 kg and put everything in the refrigerator for at least 6 hours (preferably 10-14 hours) for soaking. Remove the pan from the refrigerator, remove the pressure and unroll the cling film.
Remove the split ring from the mold and decorate the layer cake to your taste (for example, melted white or milk chocolate and chopped dough scraps). Cut the cake in portioned pieces and serve to the table. Enjoy your tea!

1. To begin, take the previously defrosted dough and roll it out a little. After that, cut out squares of the same size.

2. Preheat the oven to 180 degrees. Take a baking tray and place parchment paper and bake the cakes for 10-15 minutes at 200 degrees. To puff pastry It did not bubble much during cooking, it is better to pierce it in several places with a fork.

3. Place the finished cakes on the table and let them cool completely, while at this time prepare the condensed milk cream for the Napoleon cake.

4. Melt the butter a little and then beat it well. It should acquire a fluffy consistency. After this, you need to add condensed milk in small portions and simultaneously beat the mass until creamy. After this, you should place the container in the refrigerator for a couple of hours.

5. When the cream and cakes have cooled, you can begin to form the cake. Each layer needs to be thickly greased with cream so that the dough is thoroughly soaked. It is better to cut off the uneven edges of the cakes to achieve an aesthetic appearance.

6. It is advisable to place the trimmings in a separate container and chop them thoroughly. After this, sprinkle the top of the cake and the sides with the finished crumbs. You can also add peanuts or walnuts.

As a result, you will get a delicious Napoleon cake made from ready-made puff pastry that you can please your whole family with. In addition, preparing such a dessert does not require much time or effort.