Homemade Napoleon with custard. Napoleon cake at home

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

Napoleon cake, classic recipe at home

Over the many years of preparing this sweet dish, many recipes have been invented. But the most common is the classic Napoleon cake recipe. Many people, having prepared the dessert, will say that the taste is like that of their grandmother when they were children. This delicacy is easy to prepare. Main taste they give the cakes, it is to them that you need to pay all the attention. According to this recipe, the cake will be airy, weighing about a kilogram.

Cooking steps step by step

Ingredients:

egg – 2 pcs.;
margarine – 300 g;
flour – 150 g;
water from the refrigerator;
lemon juice – 0.5 teaspoon;
flour – 450 g.

For cream:

vanilla sugar;
egg – 2 pcs.;
unsalted butter – 300 g;
milk – 180 ml;
sugar – 1.5 tbsp.

Preparation:

Put margarine in freezer for two to three hours.
Cool the flour in the refrigerator for a couple of hours and sift it onto the table.
Chop the margarine into thin strips.
Mix with flour (150 g) and chop again with a knife. Squeeze thoroughly with your hands.
Press the mixture until it forms a tight ball.
Refrigerate.
Prepare 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 be soft and not sticky to your hands.
Pour in lemon juice.
Pour a lot into a glass cold water to the top, add eggs.
Stir with a fork until dissolved.
Sift the flour onto the table.
Pour egg water into the flour.
Stir with a spoon, knead with your hands. If there is not enough flour, add. To ready, baked puff pastry has not become hard, no excess flour should be added to it.
Roll out the dough, which was prepared second in line, into a rectangle. If you roll it too thin, it will tear.
Place the dough you prepared first in the middle. Now wrap the first dough with the second one, like an envelope. First, fold one edge, then from two opposite sides and cover with the remaining end.
Sprinkle the dish with flour, place the dough envelope seam side down and place in the refrigerator for half an hour. To avoid condensation, do not cover it on top.
Place the cooled product on the table in the same position as on the plate. Roll out into a small square.
Roll it back into an envelope and refrigerate for half an hour.
Roll it out again and send it to rest in the cold for the same amount of time. After these manipulations, you can begin making the cream.
Leave the butter without refrigeration for several hours until it becomes completely soft.
Break the eggs into a small bowl. Beat with sugar until the mixture turns white.
Add vanillin.
Pour milk into a saucepan and pour in the egg mixture. To ensure that the cream is uniform and without lumps, you must constantly stir with a whisk. Wait until it boils and remove immediately.
Set aside and cool.
For now, let's get 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.
To make it easier to roll out and prevent the dough from sticking, dust the table with flour.
Place a rolling pin on the edge of the dough and lightly roll the mixture onto it. Transfer to form. Roll out the dough to its size.
Make holes with a fork.
Bake for approximately 10 minutes. Pay attention to the appearance; if it turns brown, it means it’s ready.
Bake the cakes.
Let's go back to chilled creamy mass. Mash the butter with a spoon.
Add the cooked mass in butter in small parts, mixing well. Add it and mix until you have added all the cream.
The finished cream is appetizing and monochromatic. The oil should not separate from the total mass and flake off.
Grease the cakes with cream.
To ensure that the cake is uniform, press each subsequent layer with your hands over the entire area of the cake.
Cut the resulting delicacy along the edges with a knife, forming an even round dish.
Crumble the resulting trimmed parts with your hands and sprinkle on the top layer.

In order for the dough for the puff pastry to work out, all products must be cold.

With vanilla custard

The melt-in-your-mouth cake has delicate taste. Of course, compared to other types of desserts, Napoleon with custard It takes quite a long time to prepare. But the efforts will not be in vain, because the recipe for making Napoleon at home cannot be compared with industrial products.

This is the most common delicacy at holidays not only among children, but also among adults. There are many options for the cream used, each housewife will have her own favorite. Consider the option with custard.

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. spoon;
vanilla sugar – 1 sachet.

Decoration:

nuts;
powder.

Preparation:

Cakes:

Finely chop the margarine when cold.
Mix with flour, soda and rub with your hands.
Add cold milk to the flour mixture. Knead.
Roll several balls, depending on how many layers you want.
Roll out cold balls on a powdered table.
Place in the form.
Prick with a fork.
Bake in a hot oven until golden brown.

Cream:

Beat eggs with sugar.
Add flour.
Boil the milk separately.
Pour the mixture into the hot liquid.
Cook over low heat, stirring until it becomes thick.
Add butter and vanilla. Cool.

Cake:

Lubricate each layer with cream, sprinkling with nuts.
Once assembled, trim the edges.
Coat the sides with the rest of the cream.
Chop the trimmings and sprinkle onto the top crust.
Dust with powdered sugar.

Homemade Napoleon cake with quick puff pastry

Since Soviet times, this delicacy has been a desired dish on the table. An ordinary day turns into a holiday with the appearance of a sweet dessert. Previously, the housewife had to stand in the kitchen for hours to prepare it. Now, in modern world, you can go to any store and buy ready dough, not inferior in taste and quality homemade product. The result is the same, and time is saved.

The finished dough must be stored in the freezer; it must not be defrosted several times. To make the cake delicious, do not use oil to bake the cakes, cover with parchment paper.

Ingredients:

walnut – 300 g;
egg - 6 pcs.;
puff pastry - 1.5 kg;
milk – 1500 ml;
flour – 6 tbsp. spoon;
fine sugar - 3 cups.

Preparation:

The best way to defrost is time. Of course, in modern ovens and microwave ovens There is a special defrosting function, but they often fry the product.
Most often, you can buy rectangular dough in the store. Makes about six sheets in the required amount of weight. Cut them in half.
Roll out each part to a thickness of three millimeters.
Line a baking tray with baking paper.
Place the cake on it.
Prick with a fork. This is necessary so that the dough does not swell or deform.
It doesn’t take much time to prepare; five minutes is enough for each cake.

Cream:

To the point thick foam beat sugar with eggs.
Boil the milk.
Pour the sweet mixture into milk.
To avoid curdling of the eggs, you must constantly stir the mixture.
After boiling, immediately remove from the burner and add vanillin.

Assembly:

Choose the worst shortbread and chop it.
Chop the nuts.
Grease the cakes with cream.
Sprinkle a layer of nuts in the middle of the dessert.
Assemble to the end of the cake, sprinkle the top with the remaining nuts.

Honey Napoleon

This recipe doesn't quite work traditional cake. The honey included in the composition gives amazing taste this delicacy.

Ingredients:

lemon – 1 pc.;
egg – 4 pcs.;
baking powder – 1 package;
honey - 4 tbsp. spoons;
unsalted butter – 150 g;
sugar – 250 g;
flour – 600 g;
sour cream – 250 g;
powdered sugar – 300 g.

Preparation:

Build water bath: Place a small saucepan in a large one, so that the top one is immersed in water.
Place butter, sugar and honey in the top bowl. Melt.
Beat the eggs separately.
Mix the melted mass, eggs, baking powder with flour.
Divide into ten parts and roll into balls. Send into the cold.
Grate the lemon and zest to add to the cream.
Beat sour cream and powder.
Mix with lemon.
Whisk everything together and cool.
Roll out the balls into any shape. It depends on what kind of cake it will be.
Bake separately until golden color. There should be no burnt areas, so as not to spoil the taste of the cake.
Cool.
Coat each layer with cream.
Crumble the last cake and sprinkle over 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.

Preparation:

Sift flour into a deep pan.
Place margarine in the center.
Leave for half an hour.
After a while, chop into fine crumbs using a spatula.
Add baking powder and water.
Knead.
The dough loves the cold very much. To get the desired end result, refrigerate for half an hour.
Cut into seven pieces.
Form a ball.
Roll out separately.
Prick the dough in the pan with a fork.
Bake until golden brown.

Cream:

Pour 400 ml cream into a saucepan, adding sugar.
Boil.
Separately mix flour and starch.
Pour in 200 ml of cream (cold).
Mix well. There should be no lumps.
Pour the cold mixture into the hot sweet milk in a very thin stream. Keep stirring with your other hand.
When the cream has cooled, add the oil, which has been left in the room for some time and has become soft.
Beat with a mixer.

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

Slovak version of Napoleon, which is known there as Kremes

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

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

Ingredients:

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

Preparation:

Defrost the dough naturally.
Divide into four parts.
Roll out thinly.
Place the dough on a baking sheet and bake for five minutes.
Prepare all the cakes this way.

Cream:

Mix 500 ml of milk with starch and yolks, beat well.
Boil 1000 ml of milk.
Add half the powder.
Pour cold milk with starch. Stir.
Stirring quickly, keep on fire for a minute.
Beat the egg whites and powder with a mixer until they form a thick, fluffy foam.
Pour hot milk into the egg mixture. Stir.
Wait until completely cooled down.

Fold the cakes in layers, brushing with cream. It is necessary to soak the cake for several hours. The cream used in the recipe turns out to be thick, so compared to Napoleon cake prepared according to the classic recipe, it is placed between the layers in much larger quantities.

Napoleon cake is simple and very tasty at home

Even if you have no cooking experience at all homemade baked goods, this recipe will turn out the cake right the first time. Most used for baking minimal amount Very little food and time is wasted.

Ingredients:

butter (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.

Preparation:

For the dough, be sure to sift the flour.
Take a large grater and grate the butter.
Rub with your hands.
Fill with water.
Make a ball.
Let rest in the cold for half an hour.
Roll into a sausage.
Cut into eight pieces.
Now the main thing is to roll it out into a thin layer to get the same thickness. The thinner you roll it out, the tastier the cakes will be.
Place in the oven.
Prepares instantly. Five minutes and the cake is ready.
While one is preparing, prepare the other.

Cream:

Heat 500 ml of milk.
Using a mixer, beat 500 ml of milk, eggs, sugar, flour, vanillin. You can use a whisk. Just make sure that there are no lumps left from the flour.
As soon as the milk boils, pour the whipped mixture in a thin stream.
Cook, stirring constantly, until thickened. Mix well, including the sides and bottom of the pan, otherwise the cream will burn.
In appearance it should resemble a thick semolina porridge. It will become thicker when it cools.
To assemble the cake you need room temperature cream.

The cakes are brittle and fragile. Carefully assemble the cake, coating the layers with cream. Trim the edges and sprinkle the trimmings over the top of the cake. Be sure to soak in the night. Experienced housewives it is recommended to place it on top cutting board where to put the container with water. Under the weight of the cakes, they will be better saturated with cream.

With custard sour cream

Ingredients

Dough:

salt – 1 teaspoon;
vinegar – 2 teaspoons;
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.

Preparation

Dough:

Grind cold butter with flour to form crumbs.
Mix with remaining ingredients.
Knead.
Divide into 16 parts, roll into balls.
Dust the surface of the table with flour.
Roll out the dough.
Prick with a fork.
Bake for five minutes.

Cream:

Add starch to a glass of milk.
These include eggs. Beat.
Boil the remaining amount of milk.
Pour into cold milk. Beat.
Put on fire. Boil.
Add sour cream. Mix.

Forming the cake:

Place the cake on the bottom of the plate and coat with a layer of cream.
Apply cream to each subsequent cake layer, alternating layers.
Trim the edges.
Grease the top and sides with cream.
Chop the trimmings and sprinkle over the top and edges of the cake.

Napoleon cake in a frying pan

This version does not require much time to soak 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.

Preparation:

Beat eggs and sugar.
Add salt, baking powder, butter, 400 g of flour (the rest will be needed when rolling out the dough).
Knead the dough.
Let stand for half an hour.
Roll out 14 cakes thinly along the diameter of the frying pan.
Fry on a dry surface.
If you need perfectly straight edges, cut it hot to the shape of a plate.
Lay in layers, soaking with cooled cream.
Sprinkle with scraps and nuts.

For cream:

Mix eggs, milk, sugar. Add flour.
Stir without lumps.
margarine – 250 g;
salt;
butter into cream – 300 g;
chocolate;
condensed milk – 400 g.

Preparation:

Cool all products, freeze margarine.
Pour cold flour into the grated margarine.
Mix water and egg.
Knead the dough by mixing the ingredients.
Roll into sausage.
Divide into six parts.
Cool for half an hour.
Roll.
Bake, first piercing each piece with a fork.
Beat the butter. Pour condensed milk in a thin stream. Beat together for 10 minutes using a mixer.
Grease the cakes with the resulting cream.
Decorate the top with cake crumbs.

Various serving and design 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 usual option decoration - this is a crumb from the remains of the cakes.

You can use sugar sprinkles. It happens different colors and forms. You can sprinkle a thick layer of decoration on the cream, make a drawing or post a congratulation.

Using a stencil they create beautiful risks. The grated chocolate is sprinkled onto the stencil; when it is removed, a festive design remains on the surface.

Any nuts are suitable for decoration. Sprinkle it in a thick layer and get a beautiful appearance and exquisite taste.

Protein cream can be painted in any color and created cooking masterpiece, decorated with different colors.

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

In the Soviet Union, and then 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 holiday option. It is traditionally baked for holidays or birthdays.

Initially classic Napoleon was a puff pastry cake filled 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 that someone will like it.

Thrifty Soviet housewives significantly simplified the cake. They replaced it with a simpler and quick option with cold chopped butter. In it, the layered structure is achieved due to large quantity cakes. Likewise, custard is often replaced with condensed milk.

The taste of Soviet-style cakes is no worse. The search for options to simplify and reduce the cost of the cake has generated a huge variety of recipes that can be found on the Internet. Moreover, there are even no-bake versions of the Napoleon cake, so you can choose any of them to suit your taste.

A little about the history of the famous dessert

The origin of the name of this cake is already surrounded by a whole bunch of legends, and many associate it with Napoleon Bonaparte, in honor of his victory over whom this dessert was baked. When served, it was cut into triangles, which supposedly symbolized the soldiers' cocked hat. But that's not true.

Moreover, the cake is made from puff pastry with custard was invented several centuries before the birth of Napoleon himself. However, it was really the French who invented it. It was the French pastry chef who first thought of wrapping butter in a layer of dough and rolling it out repeatedly, obtaining a flaky texture.

This pastry chef went to improve his knowledge in Naples, where his recipe was simply stolen. But the invention of the cake does not end there, since Neapolitan confectioners first came up with the idea of covering puff pastry cakes with custard. So, the dessert was called Neapolitan. It was prepared under this name 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 approximately the same, so the triangular cake changed its name and became very popular. However, its popularity soon faded, as cunning restaurateurs, serving expensive dessert to tipsy merchants, shamelessly skimped on food.

IN Soviet time this cake was the pinnacle confectionery art many housewives. Baking it really was akin to a feat, especially considering the food shortage when quality oil it was very difficult to find. Maybe that's why it was so tasty birthday cake from my childhood.

Do not replace under any circumstances butter margarine!

The serving of such a dish to the table was always met with a stir, and 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 are no fewer layers in it than in the store-bought one.

What you will need for the cakes:

Preparation:

To make quick puff pastry, only chilled ingredients are used. Therefore, before starting cooking, place the butter and water in the freezer. And it wouldn’t hurt to keep the flour 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 absorb may vary. Therefore, you should not pour out all the water at once.

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

3. Roll the resulting dough into a block, wrap it in cellophane and place it in the freezer for half an hour.

Preparation of cream:

4. If for the dough all the products are needed cold, then for the cream it’s the opposite. Remove milk, eggs and butter from the refrigerator in advance and let them sit at room temperature for several hours.

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

6. Grind the contents of the pan until smooth and heat on low heat. As it heats up, add the remaining milk and prepare the cream, stirring gently until it thickens. Add whipped butter to the cooled mixture.

To prevent the cream from burning, you can put the pan not on the fire, but in a 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 at the same time. This will also save time.

7. Take out the chilled dough and divide it into required quantity 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 out each piece of dough into a thin layer and immediately cut it to size. You can use an ordinary plate for this.

9. Cakes are baked at a temperature of 200 degrees. within 5-10 minutes. Baking the cakes will not take too much time, because while one cake is baking, the next one can already be rolled out. We also bake the scraps of dough after the cakes. You will need them to prepare the crumbs.

10. Ready-made cakes grease with cream and form a cake. Cover the top and sides with the remaining cream and sprinkle them with crumbs - this is exactly how we all know this famous dessert.

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

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

Classic Napoleon at home

The classic Napoleon is still prepared from. You will have to prepare it yourself. This option is not for lazy housewives, since puff pastry is quite finicky and will take time. Because after each rolling, the dough must be placed in the refrigerator.

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

This video shows you every step of the way to make a classic version of the cake from scratch, in case you decide to spend the whole day making a great dessert.

Quick cake without baking

We will make this super fast cake from ready-made cookies. Let's just prepare the custard. Although, even this can be replaced with condensed milk. Instead of kneading dough and baking cakes, we bought half a kilogram of puff pastry “ears”. And now I will show you how to make a cake from 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 be real cake Napoleon, but certainly his close relative.

What you will need:

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

Preparation:

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

2. At this time, the milk must be poured into a saucepan and put on low heat 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 no lumps form. It is necessary to stir the resulting mixture until the sugar is completely dissolved.

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

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

5. As it heats up, it begins to thicken. Look at the photo for the result. This is how the 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 custard ice cream

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

9. To assemble the hostess cake, you don’t need any special culinary talents - just put the cookies on a plate, greasing each layer with a portion of cream.

10. Don’t forget about the decoration, so we grease the sides and top of the cake with the remaining cream and sprinkle it with crumbs.

There is one nuance in preparing this dessert: classic version the making of Napoleon implies the connection unsweetened cakes and enough sweet cream. In our quick recipe The ears themselves are sweet, so the amount of sugar in the cream is less than in classic recipe. Otherwise, the cake will be too sugary.

11. This cake will take no more than an hour to prepare, with most of this time spent preparing the custard. Ready cake leave to soak for at least 3-4 hours, after which you can start tasting.

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

Such a cake - great option for those who don’t want to bother 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 same dessert that became the prototype for everyone famous cake Puff pastry napoleon, follow the directions in this video. It seems like the dough is classic and the cream is creamy, but the result is still noticeably different. This is the kind of cake that is prepared in all pastry shops in France.

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

Thank you to everyone who cooked with me today!

Well, I didn’t think - I didn’t think that I would ever write Napoleon’s recipe! On the Internet, and even in old grandmother’s notebooks of recipes for this legendary cake Soviet times are a dime a dozen. But as it turned out, to create the ideal Napoleon, I had to do a lot of digging.

As a result, I combined the classic cooking option chopped dough for Napoleon with real professional custard, repeatedly tested on himself and those around him. The result was stunning.

Origin of the classic Napoleon cake

By the way, going back to the distant past, I would like to remember that the classic Napoleon with custard comes from the French Mille-Feuille cake, which means “1000 layers”. Subsequently, due to historical factors unknown to us, our Soviet Napoleon has transformed significantly. And today our Napoleon is considered the cooler the softer and wetter his cakes are.

In Europe, on the contrary, confectioners do everything possible to ensure that the cakes remain crispy and do not have time to become soaked in cream.

And their procedure for preparing cakes is fundamentally different from ours. They use only 3 puff pastry layers, while we use 10 - 12 thin cakes from the so-called chopped dough.

Having tried many variations of both cakes, I responsibly declare that the most delicious Napoleon in the world is our #Soviet #melting-worth #favorite from childhood Napoleon.

Below I will tell you how to make a popularly loved cake from chopped dough and classic custard with step-by-step photos.

Recipe for Napoleon cake with custard

Ingredients:

For the dough (12 cakes):

egg, cold - 1 pc.
water, cold - 125 ml
lemon juice - 2 tbsp.
a pinch of salt
flour - 300 gr. + about 200 gr. for the dust
butter, cold - 200 gr.

For the custard:

milk - 1 l
sugar - 200 gr.
egg - 100 gr. (≈ 2 pieces medium size)
egg yolks - 80 gr. (≈ 4 pieces medium size)
starch - 80 gr.
vanillin - 2 knife tips

Step-by-step recipe with photos:

Chopped dough

To prepare a homogeneous elastic dough All ingredients must be pre-cooled!

In a small bowl, mix the egg with water, lemon juice and salt and put in the refrigerator.
Sift flour (300 g) onto a work surface. Rub cold butter onto a mound of flour using a coarse grater.
Using a knife, grind the butter and flour until fine crumbs form. We make a slide from this mixture with a depression in the center.
We introduce it little by little egg mixture into the prepared cavity and continue to cut the dough with a knife in the same way until all the ingredients are combined with each other.
After this, on a surface dusted with flour, quickly knead the dough with your hands and form a ball. Divide the dough in half, then each half into 3 parts, and the resulting 6 parts in half again. As a result, we get 12 identical pieces of dough.
Quickly roll each piece into a ball, place in a bowl, cover cling film and place in the refrigerator for 1 hour.

Please don't overfill the dough with flour! The more flour, the tougher the cakes will be and the more difficult it will be to soak them. It is better to regularly dust your work surface with flour. The dough will absorb as much flour as it needs.

Custard

(detailed instructions for custard).

And a video on making custard at home (here the proportions are slightly different from our recipe, do not take them into account):

In the cream recipe I use a minimal amount of sugar. This cream turns out to be quite neutral. If you like it sweeter, add another 40 grams. Sahara.

Pour milk into a saucepan and place on moderate heat along with half the sugar (100 g).
Whisk the eggs and yolks with the remaining sugar, vanillin and starch.
As soon as the milk begins to boil, pour about 1/3 of the milk into the egg mixture, while stirring with a whisk.
Then return the egg-milk mixture back to the hot milk and continue cooking, constantly stirring vigorously with a whisk.
After a couple of minutes the cream will begin to thicken. DO NOT wait for the cream to thicken too much. Immediately remove the pan from the heat.
Cover tightly with cling film so that the surface of the cream does not dry out.

Baking cakes

Preheat the oven to 200º. We take the first ball out of the refrigerator, and leave the rest in the refrigerator to cool further. On a floured surface, roll out the ball from the center to the edges into a thin layer with a diameter of about 25 cm.
Constantly turn the layer over while rolling. If the dough starts to stick, immediately dust the work surface.
Using a plate or round shape With a diameter of 24 cm, cut out a circle of dough with a knife and place it together with the scraps on a baking sheet.
We often pierce the dough with a fork. Bake the crust in a preheated oven for 5-10 minutes until it is lightly browned. We repeat this procedure with all 12 cakes.
It is convenient to bake the cakes on two baking sheets or place two cakes on a baking sheet at once. Then things will go much faster.

Assembling the cake

Grease a cake pan or serving dish with a spoonful of cream and lay out the first cake layer. Carefully coat the cake with 3-4 tbsp. cream, paying special attention to the edges so that the cream drips from the cake. Place the next cake layer on top and repeat this procedure with all the other cake layers.
Place the finished Napoleon in the refrigerator for at least 2 hours, and preferably overnight. Grind the baked scraps with a rolling pin or in a mortar, not very finely. Sprinkle this crumble over the top and sides of the cake.

All. Our classic Napoleon is ready. Don’t forget to share your photo reports, reviews and ask questions with others. I will be happy to answer everything.

Bon appetit and see you again!

Good luck, love and patience.

We'll tell those with a sweet tooth and those new to the baking craft how to bake classic cake Napoleon with custard, beloved by many and has long become a cult favorite.

In the original, the dessert consists of fifteen brittle cake layers, coated delicate sweetness with vanilla aroma.

Quite labor intensive.

If you want to simplify and speed up the process, build the product not in height, but in width: divide the dough into fewer parts, roll out and bake larger cakes. The taste will not fade at all from this.

Let us note that it is important to adhere to the specified dosage, choose high-quality products and act consistently - then we are sure that both you and your guests will enjoy the delicacy.

Classic Napoleon cake with custard

Ingredients

wheat flour – 450 g;
butter – 250 g;
eggs – 1 pc.;
ice water – 150 ml;
vinegar 6% – 1 tbsp. l.;
salt – 3-5 g.

milk – 1000 ml;
eggs – 4 pcs.;
butter – 100 g;
vanilla sugar – 10 g;
sugar – 200-250 g;
wheat flour (or starch) – 60 g.

Cooking sequence

1. Before starting kneading, freeze the oil and water until they are cold - you need them very cold. Sifting wheat flour on the countertop or in a wide container, mix with a pinch of salt. Separately, shake ice water, one egg and vinegar until smooth.

3. Grind the components to different-sized flakes. We act quickly. There is no need to knead to a smooth, plastic texture, as is customary in shortbread, yeast or other types of dough. In order for the cakes to separate during baking (think mille-feuille, puff pastries), heterogeneity is required. The oil “islands” will remain intact in some places, then they will melt in the oven and create the necessary cavities (stratification)

5. Divide the total mass into 16 equal lumps (15 cake layers plus 1 for crumbs), place them under a napkin or film on the refrigerator shelf for half an hour. It is easier to roll out the flatbreads when they are cold. Of course, your Napoleon quiche can be lower and wider, with fewer layers.

6. On parchment or silicone mat use a rolling pin to stretch round ones or, as in our step by step recipe with photo, rectangular layers(approximately 25 x 20 cm), pierce the entire perimeter with a fork and bake in a preheated oven for about 12-15 minutes at a temperature of 180-190 degrees. And so cake after cake - if possible, use two baking sheets or lay out two semi-finished cakes at the same time on one large one.

7. Without wasting time, let’s make the custard for the Napoleon cake. Heat the milk on the top heat of the stove. In a bowl, beat eggs, sugar, vanilla sugar and a portion of flour (or starch).

8. While heating the milk, gradually pour in the sweet egg mixture and constantly, continuously move the whisk or spatula in a circle. We try to remove all lumps and achieve a silky and enveloping texture. Bring to thicken, boil and immediately remove from heat.

11. Generously cover each layer - stack it. Grind one shortbread into crumbs, which we sprinkle on top. Soak in the refrigerator for 8-12 hours.

We cut off the uneven edges from each face - the moistened and glued layers are pliable and do not break. It’s easy to arrange a neat dessert.

Classic Napoleon cake recipe kept by many housewives cookbook. This one is always associated with a fun holiday and childhood. Napoleon takes time to soak in, and it is especially difficult for children to resist and wait for that cherished hour when they are given their portion. If you haven't tried cooking yet Homemade Napoleon cake, or look for the simplest and most best recipe Napoleon, then you can stop at ours. The cakes turn out flaky, crispy, although they are cooked with sour cream, and after soaking in custard, the cake comes out juicy and delicate in taste. The recipe indicates the amount of ingredients for a small family cake, in another case, the products can be doubled, then you will get a tall, festive cake. All details are provided in step by step preparation Napoleon cake with custard with photo.

Ingredients for making Napoleon Cake with Custard

Step-by-step preparation of Napoleon cake with custard with photo

Add sour cream, salt and sugar to the softened margarine, beat the mixture until smooth.
Gradually add flour and knead the dough until it sticks to your hands. Wrap it in a bag and put it in the refrigerator for 30 minutes.
Divide the dough into 8-10 parts. The number of cake layers may also depend on the desired diameter of the cake.
Roll out very thin dough. It is most convenient to roll out directly onto parchment paper. Or after you have rolled out the layer, roll it onto the rock and transfer it to a baking sheet. The dough is very thin and may tear. One cake or parts of it can be left for decoration.
Send the cake to bake in a preheated oven at 200 degrees for 7-8 minutes. When it turns golden brown, it is ready.
To make the custard, homemade milk It's better to boil it in advance. You can work with pasteurized one without pre-boiling.
Beat two eggs with sugar, then add flour and beat again.
Pour in a little milk, 50 grams and stir.
Pour the milk into a saucepan and put on fire.
Then, very importantly, pour the egg mixture into the milk and stir CONSTANTLY. If you don't do this, the sugar and flour will stick to the bottom and burn.
When the cream thickens and begins to boil, immediately remove from heat. Cool the cream.
Beat the softened butter with a mixer, then add this mass to the completely cooled cream and beat with a mixer again. Add vanilla sugar or vanilla.
Grease each cake layer generously and form the cake.
At first it will be high, but as it soaks, it will settle. Grind the cake into crumbs and sprinkle it over the frosted top layer of the cake.
Place it in the refrigerator to soak for 6 to 12 hours.

Napoleon cake is served on holidays or other special occasions along with tea, juice or compote. Bon appetit!