The most delicious Napoleon cake. Cake “Napoleon three recipes: classic, with ready-made cakes and puff”

Good day, dear readers, of the Tasty Recipes website!

August is a busy time to prepare for the winter. So I rolled up another batch vegetable salads. Namely, a vegetable salad with cabbage, which will appear on the pages of my website one of these days. Stop by and take a look. But I don’t dedicate today’s article to preparations, but on the contrary, I decided to stop a little and prepare something sweet.

I baked the familiar and beloved Napoleon cake with custard. There are a lot of recipes for making Napoleon cake. I took advantage of the most simple recipe, which our grandmothers used to cook. I don’t know about you, but I associate cake at home primarily with birthdays. Even though your birthday is not coming soon, let’s have a celebration of the soul and bake something not very good complicated cake"Napoleon". Join us!

For the Napoleon cake we will need:

flour - 650 gr. (full one liter jar),
a pinch of salt,
cold water - 150 ml.,
vodka or cognac - 2 tbsp. spoons,
cream or plum margarine. butter - 300 gr.

For the custard:

milk - 1 liter,
eggs - 3 pcs.,
flour - 3 tbsp. heaped spoons,
sugar - 1 cup + 2 tbsp. spoons (or just 10 tablespoons),
drain butter - 200 gr.,
vanilla sugar - 1 packet.

how to cook a delicious cake napoleon

I think you know the history of the origin of the Napoleon cake? For those who don’t know, you can quickly find it on the Internet. But that's not what we're going to do. Let me tell you how to make a delicious Napoleon cake, so that your family or maybe your guests will be satisfied with it and will definitely ask for more.

From these ingredients that I used, the cake turned out to weigh 2 kg and 400 grams. I think if you don’t have a big sweet tooth, you can share this portion with your family. That's it, I'll stop teasing you and move on to cooking.

1. All ingredients for the dough should be as cold as possible. Pour onto the work surface required quantity flour. I had flour in liter jar. It is this full jar of flour that we use. Place the diced butter margarine on the flour and grind the mixture into crumbs. We don’t bother for a long time so that the margarine doesn’t melt.

2. After the crumb is ready, make a small well in the flour and pour cold water mixed with vodka and salt. Many people add vinegar to the dough. If you want, you can add 1 teaspoon. The vinegar will loosen the dough and give the cakes some fluffiness. We knead the dough and try to do it quickly. Divide the resulting dough into 12 equal lumps, which need to be rolled into balls. Place the resulting balls on a flat plate, cover with cling film and put in the refrigerator for at least one hour.

3. While our dough is cooling, prepare the custard. I advise you to prepare exclusively custard for the Napoleon cake. and not with condensed milk or someone also prepares sour cream. So, pour the milk into a cauldron and bring to a boil. In the meantime, in a separate bowl, using a whisk, beat the eggs with half a glass of sugar. Add flour to the eggs and mix thoroughly so that there are no lumps.

Then pour in slightly warm milk (150 ml) taken from the cauldron. Bring until smooth and pour into boiling milk in a thin stream. While combining the milk with the egg-flour mixture, be sure to mix the contents of the cauldron with a whisk. The mass will begin to thicken quickly. Very low heat let stand the resulting custard until it thickens completely. But under no circumstances should the cream come to a boil! Remove the thickened cream from the heat and leave to cool.

Now that the cream has almost cooled down, take a tall bowl, but such that it is convenient for you to whip the cream. I took a container from a mixer. Next, use a blender or mixer to beat the softened plum. butter, but not melted with the remaining sugar and vanilla sugar into a lush mass. But not for long, otherwise the oil may separate. After this, add a few tablespoons of cream to the oil and continue beating at medium speed. Here is the recipe for making a very tasty custard. This custard is perfect for cooking honey cake. I shared the honey cake recipe in this article.

4. Have you prepared the cream? Fine. Now I invite you to bake Napoleon cake layers. Immediately turn on the oven to maximum and go to the dough. We take the balls out of the refrigerator one at a time. My technique is this: take out a piece of dough and roll it out. While the first cake is baking, roll out the second one and so on. I made round cakes. Like this.

I also placed the remaining dough on a baking sheet and baked everything together. Before baking, be sure to prick the cake with a fork. Otherwise the cake will swell. The cakes bake very quickly, about 7 minutes. I don't recommend frying them too much.

This is the stack of cakes I get.

Coat each cake generously with chilled custard. I used 3 tablespoons of cream for each cake. And there is just enough cream to cover the whole cake.

Coat the sides of the cake with cream as well. We will decorate the Napoleon cake with scraps from the cake layers. They need to be ground into crumbs or passed through a blender.

The finished cake should be left to soak, preferably in a not very cool place, first for 3 hours, then put in the refrigerator for 4-5 hours. And best of all at night. Cake "Napoleon" with custard turns out very, very tasty! Try it and be sure to share your impressions with me.

I wish you enjoy your tea and don’t forget, at least occasionally, to pamper your loved ones.

Recipe for a delicious Napoleon cake with custard from Grandma Emma.

P.S. Anna Asanova prepared a photo of a delicious Napoleon cake using a quick recipe!

Good afternoon friends!

Today, we are preparing classic cake Napoleon made of custard and multi-layered cakes. There are a lot of cake recipes. However, the realest, most delicious recipe, proven over the years, from Soviet times.

Then this cake was baked according to only one recipe; skilled bakers baked huge, table-sized, fluffy, layered, crumbly, melt-in-your-mouth Napoleons, and sold them by cutting them off. big pieces. It was impossible to find out the recipe for making the cake; I learned it many years later, and today I want to share it with you.

If you don’t have any time to prepare a cake, but really want something sweet, prepare easy recipe. Cakes for Napoleon can be baked from ready-made puff pastry; use condensed milk or sour cream as cream. But, of course, such a cake will be different from the one prepared at home.

Ingredients:

To prepare the dough we will need:

flour - 750 grams
butter - 600 grams
egg - 2 pieces
ice water - 300 ml
salt - 1 teaspoon
vodka - 2 tbsp. spoons

To prepare the custard:

eggs - 4 pieces
sugar - 200-350 grams
milk - 1 liter
butter - 200 grams
vanilla - 1 pod
flour - 4 tbsp. spoons
cognac - 2 tbsp. spoons

Step-by-step preparation:

The main condition of preparation correct test- all ingredients must be chilled.

Sift the cold flour through a fine sieve onto the table, you can sift it 2-3 times, the more it will be saturated with oxygen and the product will be more airy.

Grate the frozen butter on a coarse grater, directly into the flour. I would like to note that it must be fresh and good quality. You can use less of the indicated amount of butter in the recipe, but you should remember that the more it is, the fluffier and airier the dough turns out.

Each time, dip the butter in flour and quickly rub it in so that it does not melt from the warmth of your hands.

Constantly mix the grated butter with flour.

In a separate bowl, break 2 eggs, add salt to taste, two tablespoons of vodka and water. Mix everything with a whisk. Addition Not large quantity vodka makes the dough airy and dry. Then pour the resulting liquid into the butter-flour mixture in small portions and mix.

The dough should not be kneaded too much; it should be mixed and collected into a large lump.

The dough we got is not too stiff, it doesn’t stick to our hands.

Wrap the dough in cling film and send it to refrigerator for 2 hours, and in the meantime let’s prepare the cream.

Making custard

The custard prepared according to this recipe has a very delicate consistency and soaks the cakes well.

Pour milk into a small saucepan, add sugar, vanilla bean and put on low heat and stirring constantly, dissolve the sugar.

Break the eggs into a separate bowl, add flour, cognac and mix well until smooth.

Pour the prepared mixture into hot milk in portions, stir and bring to a boil, but do not boil. Then reduce the heat and, stirring with a whisk, evaporate the mixture until thickened.

Remove from heat, add softened butter and beat cream until homogeneous mass. We made a wonderful, thick, tender custard. Pour it into a bowl and cool until room temperature.

Sour cream

Can be prepared quickly sour cream from any sour cream and sugar. It doesn't even require heat treatment.

We have prepared the dough and cream, you can start baking the cakes.

Let's put it on the table baking paper and roll it out very thin dough, 3-4 mm thick and the size of a baking tray. Using a fork, make pricks all over the surface of the cake.

Then, using a sharp and thin knife, cut the rolled out cake into six equal parts. Carefully transfer them onto a baking sheet on paper and place them in an oven heated to 200 degrees.

It is better to bake the cakes on the middle rack. You should not overbake; as soon as the dough has risen and browned (3-5 minutes), take out the baking sheet and place the next one. Thus, we got 24 thin, crispy puff pastries.

Let's start assembling our delicious Napoleon cake. We coat each cake with a layer of cream. Then coat with cream on top and on all sides. We sacrifice one cake and turn it into crumbs, which we sprinkle on all sides of our dessert. Leave to soak at room temperature for five hours, then put in the refrigerator overnight.

In the morning, cut a piece of cake for tea. Well soaked and melt in your mouth, cooked to perfection classic recipe dessert. Bon appetit!

This is such a long and detailed recipe for making an amazing, delicious homemade Napoleon cake from Soviet times. I would like to know your opinion about the recipe, write in the comments. If you liked it, click “Class” and share links to the article with your friends on social networks.

To prepare “Napoleon” according to the classic Soviet-era recipe, you need to tinker. Make the dough, bake a lot of cakes, cook the cream, assemble the cake, let it soak. It's a whole story. But the result is a delicious, tender, melt-in-your-mouth cake, worthy of the most exquisite festive table. You won't cook this every day. What if you want? Then there is quick recipes. Today there will be everything - both the traditional one and its two simple relatives.

Cake "Napoleon": recipe with custard, the most delicious

In my opinion this is very good recipe cake at home. The dough for the cakes will be chopped, custard cream. I tried to make it as detailed as possible step by step photos, so that it is clear to everyone who will bake for the first time.

Ingredients for the crust:

flour – 2.5 cups* (400g);
sugar – 2 tbsp. (50g);
salt - a pinch;
butter – 300g;
water – 6-7 tbsp. (110-120ml).
Ingredients for cream:
egg yolks – from 4 eggs;
powdered sugar – 8 tbsp. (200g);
milk – 400ml;
butter – 150g.

* glass with a capacity of 250 ml.

How to cook Napoleon at home:

First of all, take out the butter, cut off 150 grams for the cream and leave it on the table. We need it softened. While we prepare the cakes it will melt. And for the test you need frozen.

I'll show you how to cook properly chopped dough, but I’ll be honest right away – I rarely cook it this way myself. I usually use a blender or grater. However, let's take it in order.

On cutting board sift the flour in a heap, add salt.
Cut the frozen butter (300g) into small pieces at random. We put them on flour.
We arm ourselves with two knives, one in each hand, or something like this special tool, which you see in the photo, and begin to chop the butter, while simultaneously mixing it with flour.
As a result, a mixture similar to flour should form in front of you. coarse with small inclusions of pea-sized pieces of butter. This is the right consistency. If you chop it all in a blender bowl, it will turn out like this without any problems. If you grate the butter, try to do it as quickly as possible so that the butter does not melt in your hands. The presence of frozen butter in the dough determines its friability after baking. If the butter melts before the oven, you will get a dry sole instead of cakes.
For the same reason, we will add very cold water (6-7 tablespoons) to our mixture.
Kneading the dough with your hands for a long time and until smooth is not only not necessary, but absolutely not! Mix quickly, knead until it forms a little lump and that’s it.
Then we give it the shape of a log, put it in plastic bag and place in the refrigerator for 30 minutes.
For now you can do the cream. Separate 4 into a bowl egg yolks, pour in powdered sugar.
Mix with a whisk.
Pour milk into a saucepan and bring to a boil. In a thin stream, without ceasing to stir, pour the hot milk into the egg-butter mixture.
Then pour everything into the pan in which the milk was heated and return to the fire. With low heat, stirring constantly, cook the mixture until you feel it begin to thicken and the whisk leaves marks on the surface.
Remove from heat and continue stirring for another 2-3 minutes. Then pour the mixture into a deep bowl.
Cover with cling film so that it rests directly on the mixture. This way the surface will not dry out. Leave to cool.
Let's return to the test. Remove from the refrigerator and cut into 10 or 12 pieces. A real Napoleon should have no less number of cakes.
Bake the cakes perfectly on silicone mat. If not, use baking paper. We will roll them out right away. To do this, place one piece of dough in the center, cover with a plastic bag and roll out thinly with a rolling pin, no more than 2mm.
So that the future cake is correct round shape Place a plate on top and circle around the edge. Do not throw away the dough scraps. Saving them and then rolling out another full-sized cake will not work, but baking them later for topping is just right.
To prevent the dough from puffing up in the oven, prick it often with a fork. I have this tool.
Bake one at a time in an oven preheated to 200°C for just a few minutes. Therefore, do not go far, as soon as they are browned, take them out. Place the finished ones on a towel.
If the cream mixture has already cooled and become warm, you can continue with it. Add softened butter.
Beat with a mixer until smooth and homogeneous.
When everything is baked, you can proceed to assembling the cake. Lubricate all layers with cream, do not forget to leave for the top and sides.
You can decorate the cake with crumbs, which we will get when we bake the dough scraps. Sprinkle them on the top and sides. Additionally, you can sprinkle with finely chopped hazelnuts and powdered sugar.
The cake must be kept in the refrigerator for at least 3-4 hours for soaking.

This makes him a classic “Napoleon” of the Soviet era!

Napoleon from ready-made cakes with condensed milk cream

As you understood from the previous recipe, the longest and most effort-consuming process is baking. The cream is prepared relatively simply and quickly. Therefore for quick option We buy ready-made cakes. I can say from my own experience that they are not bad at all. The cake is ready in 20 minutes.

Ingredients:

cakes – 1 package (380g, 6 pcs);
condensed milk – 1 can;
butter – 150g.

How to make a cake from ready-made cake layers:

I'm pleased with the result. Of course, the taste is far from the first, real one, but the speed of preparation is definitely a huge plus.

Puff pastry cake with sour cream

This one is faster too classic version, although it requires baking. But... if you rank recipes, puff pastry comes in last place. Also tasty, but still not the same. Option will do for when you need it quickly and don’t have store-bought ready-made cake layers.

Ingredients:

puff pastry yeast-free dough- 1 kg;
sour cream at least 20-25% – 200g;
boiled condensed milk - 1 can.

How to cook:

Here are three Napoleon cake recipes, from complex to simple, for all occasions and situations. Print out step-by-step photos for yourself, experiment and delight your family and friends.

Today we will prepare the most delicious Napoleon cake. Tender, melt-in-your-mouth, flavorful home cake“Napoleon” is rightfully the king among homemade cakes. Nothing can compare to homemade cakes, prepared with your own hands, and even with love. And you don’t have to make cakes only on holidays: after all, a simple recipe for homemade “Napoleon” allows you to bake something delicious every day. Let's not waste time, but go to the kitchen and prepare the Napoleon cake.

Ingredients:

1 egg;
1 pinch of salt;
250 grams creamy margarine or oils;
200 milliliters of water;
700 grams of flour.

To prepare the cream:

420-450 grams of sugar;
8 grams (bag) of vanillin;
1 tablespoon starch;
6 pieces of chicken eggs;
1 liter of milk;
200-250 butter;
4 tablespoons flour.

The most delicious Napoleon cake. Step by step recipe

For the dough we need a large bowl with high sides. Sift flour into it through a sieve.
Creamy margarine or butter, you can use any of the products in the recipe, put it in advance freezer, for 15-20 minutes until they freeze and become hard.
Grate cold margarine or butter on a coarse grater. You can do this directly in the bowl into which we sifted the flour.
Mix grated margarine and flour until smooth. The result should be buttery flour, ground into a homogeneous crumb.
We beat one chicken egg into a cup or glass, without separating the yolk from the white. Add salt and beat lightly with a fork or spoon.
Add cold water to the egg and salt and mix. Please note that to prepare this cake, the water must be cold.
Make a hole in the middle of the flour and pour water and egg into it.
Now we begin to knead the dough. First we do this with a spoon, then with our hands. The dough should not be stiff, but it should not stick to your hands.
When the dough becomes smooth and homogeneous, transfer it from the bowl to the table and continue kneading.
Wrap the finished dough in cling film or simply transfer it to plastic bag. Place the dough in the refrigerator for half an hour.
When 30 minutes have passed, take the dough out of the refrigerator and divide it into 16 parts. First sprinkle the table with flour.
You may end up with fewer pieces: it depends on the diameter of the mold in which you will bake the cakes. We leave a few pieces of dough on the table, and put the rest back in the refrigerator.
Roll each piece of dough onto a floured surface into a thin circle.
We cut out a square from parchment, slightly larger than the diameter of our dough. We transfer the rolled out dough onto paper; this is done very easily, due to a large amount of butter or margarine. When the dough has been transferred, prick it in several places with a fork so that it does not bubble during baking.
Preheat the oven to 220 degrees. As soon as it heats up, put the dough into it, literally for 5-6 minutes. Bake until golden color and immediately remove from the oven.
Roll out and bake all the other cakes in the same way, then let them cool completely.
We cut the baked cake evenly according to the template. Do not throw away the edges that crumble easily, but leave them for decorating the cake.
While the cakes are cooling, let's prepare the cream. Pour the milk into a saucepan and put it on the fire so that it heats up but does not boil. Be sure to keep an eye on it, because milk tends to “run away.”
Pour sugar into a separate pan or bowl, beat in the eggs and add vanillin. Mix everything with a spoon or whisk until smooth.
Combine flour and starch, add to eggs and sugar, mix again.
Pour one ladle of warm milk into the pan with eggs and stir. So, gradually, we add it all.
Place the pan on the fire and, stirring all the time, bring the mixture to a boil. It should become homogeneous and thick.
Let the cream cool slightly and add softened butter to it, which you need to remove from the refrigerator a couple of hours before cooking. Mix well. The cream for our cake is ready.
Grease all the cakes with warm, not yet cooled cream. Be sure to put a little cream on the bottom of the dish in which you will serve the cake: this way the bottom cake will also be well soaked.
Lightly press down each cake layer that you place on top of another. Don't forget to coat the sides of the cake with cream.
We knead the scraps that we have left into crumbs with our hands: sprinkle on the top and sides of the cake.
Place the cake in the refrigerator for soaking. This will take approximately four hours.

So you have learned how to make homemade Napoleon cake. Cut a piece of the cake: you will notice how tender, fragrant it is, and very well soaked in cream. It just begs: “Eat me!” Well, now all we have to do is brew black or green tea, you can have coffee, cut the cake into portions and invite your family for tea. Tasty? Yes, such a cake is a decoration for any table. Cook with our “Very Tasty” website - and your family will always be fed the most incredibly delicious dishes. Bon appetit!

Hooray! It has been found - the simplest recipe for Napoleon cake! There is a minimum of products, minimal labor, but no difficulties at all! By this recipe delicious home Napoleon Even a novice housewife can bake it with ease. Tested repeatedly - by my friends and by me personally!

I love Napoleon cake!! This is my favorite cake since childhood, and when I was little (and not so little, up to 20 years old for sure!) I always asked my mother to make this particular cake for my birthday! And now I delight my family with my favorite delicacy. Everyone in our family loves Napoleon, and I think that many readers agree that this is the most delicious cake in the world!

Just one moment - Napoleon also seemed to me one of the most complex recipes. I tried several of them: starting from the classic one, made from homemade puff pastry, continuing with a simplified shortbread version - also tasty, but lighter; and finishing a quick cake from ready-made puff pastry– with strawberries or cherries. All of these options are tasty and good in their own way. But one day I was treated to a delicious, delicate cake, soaked aromatic cream, sprinkled with delicate crumbs, and the cakes just melted in your mouth!

And how surprised I was by the recipe itself simple Napoleon with its minimalism. It turns out that the pinnacle of culinary skill and the crowning glory of a gourmet’s fantasy can be baked easily and quickly! I suggest you try it too! The cake turns out very big and delicious.

Glass volume 200 ml, flour = 130g, sugar = 200g.

Ingredients:

For the cakes:

3 cups flour (390-400 g);
250 g butter;
100 ml water.

For the custard:

1 liter of milk;
2 eggs;
300 g sugar (1.5 cups);
2 sachets vanilla sugar or a couple of pinches of vanillin;
2 heaped tablespoons of flour.

How to bake:

Let's knead the dough for the cakes: after sifting the flour into a bowl, grate cold butter into it on a coarse grater.

Grind it into crumbs with your hands and pour in cold water.

Quickly mix the dough with your hands and form it into a lump - well, even if it is not uniform, the main thing is that it sticks together! You don’t need to add a lot of flour, so you can add more flour than normal, but flour comes in different varieties; At first it seems that the dough is sticky, but then you will realize that it is dry and liquid ingredients just in balance.

After rolling the dough into a ball, place it in the refrigerator for 30 minutes. That's how simple it is! Much easier than puff pastry.

While the dough is cooling, prepare two sheets of parchment, a rolling pin, a baking sheet, a knife and what you will use as a template for cutting the cakes: a lid from a large pan, a plate or a cardboard. The cake can be given a round, square or rectangular shape.

Having taken out the dough, roll it into a thick sausage and cut it into 8 parts. To make them equal, it is convenient to do this: cut in half, then each half in half again - into quarters; and halve them again - into eighths.

Turn on the oven and let it heat up to 200C.

Place a sheet of parchment on the table and sprinkle with flour. Place one piece of dough on the paper, sprinkle it with flour and roll it out, dusting it with flour and turning it over, into a thin crust. The thinner the better - so that it directly “glows”! Just try to roll out more evenly, otherwise it may bake unevenly: in thin places already fried, but the plump ones are still half-baked. So roll it out evenly and thinly, about 2 millimeters. And prick it with a fork so that it doesn’t swell during baking. It’s even more convenient to roll out the cake between two sheets of parchment.

Transfer the cake directly with the parchment to a baking sheet and put it in the oven.

Baking thin cakes very quickly: 5 minutes at 200C, and you're done! There is no need to over-dry, because they will become brittle. Gilded - and that’s enough!

In the meantime, one cake is in the oven, on a second sheet of parchment we roll out the next one, as when baking a honey cake - thanks to this “conveyor”, things go cheerfully and cheerfully.

Having taken out the cake, immediately, while hot, apply the template and cut it to shape. If you hesitate, it may crumble. But that’s okay, the broken cake layers can be placed in the middle of the cake. For now, put the scraps in a bowl - they will be needed for the crumbs. And carefully place the cakes in a stack on a dish.

Now all the cakes are ready! You can make custard. I usually make a special “Napoleonic” cream for this cake, but here the recipe is a little different, but I liked it for its simplicity.

So, divide a liter of milk in half. We put one half on the fire in a non-stick saucepan and let it heat up.

In the second half liter of milk add sugar, eggs, vanillin, flour and beat everything with a mixer or whisk so that there are no lumps left.

When the milk on the stove begins to boil, pour the whipped mixture into the boiling milk in a thin stream. Stir before pouring in if the sugar has had time to settle to the bottom of the bowl after whisking.

And cook the cream, stirring all the time, until it thickens. I cooked for 5-6 minutes over medium heat and then, after boiling, for another minute or two on less than medium heat.

At first the cream is liquid, but don’t let this worry you: in the end it will turn out to be the desired thickness. At first it flows like milk; then, starting to boil, it becomes thicker, gurgles like semolina. The finished hot cream may still seem runny, but as it cools, it becomes even thicker. Room temperature cream is just the right consistency to coat and thoroughly soak the cakes.

We coat the cakes, placing them on top of each other. Handle the cakes with care - they are very fragile.

We also grease the top cake and sides of the cake with cream. Crush the trimmings into fine crumbs with your hands and sprinkle the top and sides of the cake.

Now, a little patience... lick the cake and wait for it to soak.

Ideally, until the morning, but if you really want to, you can taste it after a couple of hours.

But it’s better to cultivate willpower, since the soaked cake is much tastier!

This is exactly the “same” taste familiar from childhood, the taste of real “Napoleon”! And I’m very glad that making my favorite cake turned out to be so easy. I am happy to share with you; It’s great if your family loves the recipe too!