Napoleon classic

Classic Napoleon is a cake with thin layers and the most delicate butter custard. Each housewife has her own collection of favorite desserts for the whole family. Among them, one of the most beloved and delicious is the classic Napoleon cake. Of course, its preparation cannot be called simple and quick, but the result is certainly worth the effort.

Classic recipe for Napoleon with custard

We bring to your attention the classic recipe for Napoleon cake, which has long become a cult favorite. The combination of delicate thin cakes with the taste of custard captivates all lovers of a delicious dessert. Baking this cake is quite labor intensive. It can be made simpler by building the cake in width rather than in height due to larger cake layers. The secret of this delicious dessert is strict adherence to the quantities of ingredients indicated in the recipe.

1. 
   To prepare a simple Napoleon according to the classic recipe, sift the wheat flour through a sieve and place it on a large cutting board or clean work surface.
2. 
   Place a pack of margarine, previously softened at room temperature, on top of the flour slide.
3. 
   Using a sharp knife and without touching the food with your hands, chop the margarine into pieces while mixing it with the flour.
4. 
   As a result of this action, you will have fine, crumbly crumbs of margarine and flour.
5. 
   Break a chicken egg into a separate cup or glass, stir it with a fork and then add the specified amount of vinegar, cold water and a pinch of salt to it. Mix all this well until smooth.
6. 
   Make a hole in the mound from the prepared crumbs and pour the egg and water mixture into it portionwise (little by little), while at the same time collecting the resulting dough into one lump with your hands. Do not knead the dough, just gather it into a large lump.
7. 
   Wrap the resulting dough in a piece of cling film and place in the refrigerator for 2 hours.
8. 
   While the dough is chilling, prepare the custard for the cake. To do this, place all the ingredients for the cream, except butter, in a separate small container. Mix them well and place the container on low heat. Bring the contents of the container to a boil, stirring constantly. Your cream should become thick during this time.
9. 
   Then remove the prepared cream from the heat, cool, add the required amount of butter and stir until smooth.
10. 
    Cut the chilled dough into 8 equal pieces and roll them into balls.
11. 
    Using a rolling pin, roll out all the buns into thin rectangles.
12. 
    Preheat the oven to 200°C. Line a baking tray with baking paper and bake all 8 cakes one at a time. Baking duration is 5–10 minutes, depending on the power of your oven.
13. 
    Place the baked cakes in a stack on a separate plate and use a knife to evenly trim the edges, leaving the trimmed pieces for topping. Place the cakes on a plate for assembling the cake, and generously coat each cake with the prepared custard.
14. 
    Sprinkle the assembled cake with crumbs from pieces of dough and leave it for several hours (preferably overnight) for complete soaking.

Eat for your health!

Soviet-era Napoleon recipe at home

You are presented with a recipe for preparing the legendary Soviet dessert. Once upon a time, this recipe was kept secret and passed only from hand to hand. An important point of the Soviet “Napoleon” is strict adherence to all the specified ingredients of the recipe. Replacing some products with analogues (for example, butter with margarine) is not allowed. Another secret of its special deliciousness is the use of two types of cream for greasing the cakes.

Ingredients:

For the test:

• Wheat flour – 5 cups.
• Butter – 300 g.
• Egg – 1 pc.
• Sour cream – 0.5 tbsp.
• Water – 250 ml.
• Vodka – 2 tbsp. l.
• Salt – 1/3 tsp.

For the custard:

• Egg – 3 pcs.
• Milk – 1 l.
• Flour – 4 tbsp. l.
• Sugar – 1 tbsp.
• Butter – 200 g.
• Cognac – 2 tbsp.
• Vanillin – 1 sachet.

For sour cream:

• Full-fat sour cream – 2 tbsp.
• Sugar (crushed into powder) – 1 tbsp.

Cooking process:

1. Usually, for dough, butter is chopped together with flour with a regular knife. But this recipe suggests you prepare it using a blender or food processor. Place the cold butter on a flat plate and cut into large pieces with a knife.

2. Place the pieces of butter into a blender bowl.

3. Pour the required amount of flour sifted through a sieve into the bowl. At the highest speed of the appliance, grind the flour and butter into fine crumbs.

4. Transfer the resulting crumbs to another bowl, add cold water, sour cream, egg, vodka and salt, and knead the dough until smooth so that it does not stick to your hands.

5. Roll the prepared dough into one ball, wrap it in a napkin or cling film and leave for 30 minutes to rise, then place in the refrigerator for 1 hour. You can spend this time preparing creams.

6. Remove the cooled dough from the refrigerator, divide it into 9–15 (optional) pieces, roll them into balls, sprinkle with flour and place back in the refrigerator so that the dough does not heat up.

7. Take one kolobok out of the refrigerator and roll them into a thin cake with a rolling pin. You can roll out the dough directly on a sheet of baking paper and transfer it to a baking sheet.

8. Preheat the oven to 190–200°C and bake all the rolled out cakes one by one for 3–5 minutes until golden brown. To avoid large bubbles, you can prick the cakes in several places with a fork. You don’t have to do this, then the dough will be more layered.

9. Cut the baked cakes evenly with a knife and leave the trimmings for topping.

10. For the custard, heat 2/3 liters of milk in a separate saucepan.

eleven.Pour the rest of the milk into a container, first add eggs, sugar, vanilla and whisk well.

12. Then pour flour into this mass, add cognac, and beat everything with a mixer.

13. Pour the resulting mass into hot milk in a thin stream, stirring it constantly, and bring to a boil and thicken over low heat. To prevent the custard from burning, you can cook it in a water bath.

14. Cool the prepared cream, add butter to it and beat well with a mixer into a fluffy mass.

15. Then prepare the second, sour cream. For it, take full-fat sour cream and a glass of powdered sugar.

16. Using a mixer, beat the sour cream and powder well until thick. Remember that at the beginning of whipping the cream will be liquid and then thicken.

17. Place the prepared cakes in a stack on a large dish, brushing each cake first with custard, and on top of it with sour cream. Do not lubricate the top cake with cream.

18. Cover the cake with a piece of film, place a board and a small weight on it and put the cake in the refrigerator overnight to soak the cakes in cream.

19. The next day, spread the remaining cream on top and around the edges of the cake and sprinkle with chopped dough scraps.

20. Your wonderful Soviet “Napoleon” is ready. It does not need additional decor.

Eat for your health!

How to cook classic Napoleon with condensed milk?

We present to your attention another recipe for everyone’s favorite “Napoleon”. If you don’t have enough time to prepare the custard for this cake, then boiled condensed milk will help you out. The cream with boiled condensed milk turns out tender, not cloying and with a delicate creamy taste. The recipe is simple.

Ingredients:

• Wheat flour – 4 tbsp.
• Cream margarine – 400 g.
• Water – 60 ml.
• Vodka – 1 tbsp. l.
• Boiled condensed milk – 2 cans.
• Butter – 100 g.

Cooking process:

1. Pre-cook condensed milk.

2. Sift the wheat flour through a sieve and pour it in a heap onto the work surface of the table.

3. Carefully grate the cooled creamy margarine onto the table using a coarse grater and directly into the flour. Mix everything and make a small depression in the middle of this mass.

4. Mix cold water with 1 tablespoon of ordinary vodka in a glass. Pour half of this mixture into the well and stir.

5. Then add the rest of the water and knead the dough until smooth. It should be light and elastic.

6. Divide the dough into 12–16 pieces, roll them into balls, place them on a plate and, covering with a napkin, place them in the refrigerator for 2–3 hours.

7. After this time, roll out the cooled koloboks on parchment paper into thin flat cakes. Align the edges of the cakes with a knife and plate. Prick the cakes with a fork to prevent the dough from bubbling during baking.

8. Heat the oven to 220°C. Bake all the cakes one by one. Bake them until golden brown. While one cake is baking, roll out the other. Place the finished cakes in a stack on a separate plate.

9. For the cream, beat the butter at room temperature with a spoon until white. The whipped butter will hold its shape well. You can pour out the water after whipping the butter.

10. Then add boiled condensed milk to the butter in portions and stir the cream with a spoon until smooth.

11. On a large platter, assemble the cake, stacking the cake layers on top of each other and greasing them well with the prepared cream.Spread the cream evenly over the cake using a knife.

12. Then place something flat on the stack of cakes, press them down with your hand and place any small weight on the cake. Place the cake in the refrigerator for several hours to soak the cakes.

13. After this time, spread the top cake with cream and sprinkle with cake crumbs. This cake does not need additional decoration.

Eat for your health!

Delicate and very tasty “Napoleon” with puff pastry

We present to your attention a recipe for making tender and tasty “Napoleon” from ordinary store-bought puff pastry - yeast or without yeast. This cake is made with custard, but you can make butter cream or cream with condensed milk. The cake is prepared quickly, but it is important to wait until the cakes are soaked in the cream.

Ingredients:

• Puff pastry without yeast – 500 g.

For cream:

• Milk 3.2% fat – 0.5 l.
• Sugar – 1 tbsp.
• Egg – 2 pcs.
• Butter – 100 g.
• Flour – 2 tbsp. l.
• Vanillin – 1 g.

Cooking process:

1. Thaw the puff pastry at room temperature.

2. Cover a baking tray with parchment paper and place the defrosted dough on it. There is no need to roll out the dough.

3. Bake the cakes in an oven preheated to 190°C for 20–25 minutes. The cakes will increase in volume and brown during baking.

4. To prepare the cream, break the eggs into a separate saucepan, add sugar, vanillin and beat them with a whisk until smooth.

5. Then, gradually add wheat flour to the resulting mixture, sifting it through a sieve, and mix well.

6. Pour the required amount of milk into the saucepan and whisk the mixture again.

7.Place the saucepan with the mixture on low heat and, continuously stirring it with a whisk, cook the cream until it acquires a thick texture. Do not increase the heat, it is important that the cream does not boil, otherwise the eggs will curdle and the custard will not turn out.

8. Cover the prepared cream with a piece of cling film and leave until completely cooled.

9. Then, add softened butter to the cooled cream and mix with a whisk until smooth.

10. Using a sharp knife, cut off the top layer from the baked cakes. Then you will use it to make crumbs for sprinkling the cake.

11. Then cut the cakes into two layers each. You will have four cake layers.

12. Spread the cakes with the prepared custard and stack them on a flat plate. Spread the cream on the top and sides of the cake, and sprinkle the cake generously with crumbs.

13. And the last step of the recipe: place the cake in the refrigerator overnight so that the cakes are well soaked in the custard.

14. Decorate the prepared “Napoleon” to your liking and can serve.

Enjoy your tea!

A simple recipe for cooking Napoleon in a frying pan

Napoleon cakes can also be baked in a regular frying pan. A cake made from such cake layers will be just as tasty as standard baking in the oven. The dough when baking cakes in a frying pan will be slightly different from usual. Making a cake with custard.

Ingredients:

For the test:

• Flour – 500 g.
• Milk 3.2% – 1 tbsp.
• Egg – 2 pcs.
• Butter – 1 pack.
• Baking powder for dough – 1 tsp.
• Sugar – 2 tbsp. l.
• Salt – 1 chip.

For cream:

• Milk 3.2% – 1 l.
• Sugar – 2 tbsp.
• Butter – 200 g.
• Flour – 3 tbsp. l.
• Egg – 5 pcs.

Cooking process:

1. Prepare the cream.Break the eggs into a container, add the amount of sugar indicated in the recipe and beat with a mixer.

2. Then gradually add wheat flour to this mixture and continue whisking everything.

3. Pour milk into the egg mixture, stir and place this container over low heat. Cook the cream, stirring continuously and not allowing the mixture to boil.

4. Then add butter to the hot cream and stir again.

5. Cool the prepared custard and use a whisk to whip it into a fluffy mass. The cream for Napoleon is ready.

6. Now knead the dough for the cakes. Melt the butter in the microwave and place it in a mixing bowl.

7. Add eggs, the indicated amount of sugar, baking powder, milk and salt to the melted butter. Mix all these ingredients well.

8. Add the required amount of flour to the resulting mixture and knead the dough with a spoon.

9. Then transfer it to a floured work surface and complete the kneading process with your hands. The dough should not be too stiff, otherwise it will not roll out.

10. Divide the prepared dough into small pieces and roll each piece into a thin cake with a rolling pin. Cut the cake evenly with a knife so that its size matches the diameter of your frying pan.

11. Place the cakes one at a time on a dry and not very hot frying pan so that the cakes do not burn. Be sure to prick each cake with a fork if it bubbles. The cakes are fried very quickly, since the cakes are thin.

12. Carefully remove the baked cakes from the frying pan, place on a dish and brush with the prepared custard. Save the last crust for crumbs.

13. Grease the top and sides of the cake with cream and sprinkle with crumbs.Place the cake in the refrigerator overnight to soak the cakes in cream.

Enjoy your tea!

Cake "Napoleon" - a recipe from Grandma Emma

"Napoleon" according to Emma's grandmother's recipe - a puff pastry cake using the "quick cooking" method with a layer of custard. This recipe has been known since ancient times and has become a favorite delicacy for many families.

Ingredients:

For the test:

• Flour – 750 g.
• Butter or margarine – 600 g.
• Water – 1 tbsp.
• Table vinegar – 1.5 tbsp. l.
• Salt – 1 tsp.
• Egg – 2 pcs.

For cream:

• Milk – 1 l.
• Sugar – 300 g.
• Butter – 300 g.
• Egg – 4 pcs.
• Flour – 4 tbsp. l.
• Vanilla sugar – 1 sachet.

Cooking process:

1. Break two eggs into a separate measuring container, add salt, one and a half tablespoons of 9% vinegar and a glass (220 ml) of water, preferably ice water. Beat everything with a mixer and place the resulting mixture in the refrigerator.

2. Sift the wheat flour through a sieve and pour it in a heap onto the work surface of the table. Grate pre-frozen margarine or butter directly into flour using a coarse grater. To make the butter easier to grate and not melt, periodically dip it in flour.

3. Quickly mix the grated butter with flour and collect it into a mound.

4. Make a small depression in the middle of the slide and pour the cooled mixture of eggs and water into it.

5. Then quickly knead the dough, lifting it from all sides to the middle, fold it into layers and press it with your hands. This dough is not kneaded in the usual way.

6. Form the prepared dough into a rectangle or lump, wrap it with a piece of cling film and place it in the refrigerator for 2 hours, or better yet overnight. You can freeze this dough or store it in the refrigerator for several days.

7.To prepare the custard, pour the indicated amount of milk into a saucepan, rinsed with water, add sugar and place on low heat to warm everything up.

8. Break 4 chicken eggs into a separate bowl, add flour and stir with a whisk (without whisking) until smooth.

9. Then pour hot milk into this egg mixture in two portions and mix again.

10. Pour the resulting mixture into a saucepan and, stirring constantly with a whisk, cook the cream over low heat until it thickens completely.

11. Place a small piece of butter into the prepared cream and stir. Cover the pan with film and leave until completely cooled.

12. While the cream is cooling, you can bake the cakes. Cut the puff pastry into 3 pieces and 1 small piece for sprinkling. Roll out each piece using a rolling pin, sprinkled with flour, into thin cakes, no more than 4 mm thick. Roll out to the shape of your baking sheet.

13. Preheat the oven to 180°C. Bake the cakes one at a time on a clean, dry baking sheet for 10 minutes each.

14. Place the baked cakes on a cutting board and leave to cool.

15. Place the custard butter in a bowl and, using a mixer, beat well until white. Then add custard to it, a bag of vanilla sugar and beat everything into a thick, fluffy mass.

16. Now you can collect “Napoleon”. To do this, place the cakes on a flat plate and grease each cake with the prepared cream. Also grease the sides of the cake and the top layer with cream.

17. Grind the small baked cake until crumbly, mix with powdered sugar and sprinkle the resulting mixture over the entire cake.

18. Place the cake in the refrigerator for at least 1 hour.Then cut into pieces and serve as individual cakes, decorating them with fresh berries or rosettes of cream.

Eat for your health!

A simple and quick recipe for making lazy Napoleon

“Lazy Napoleon” is a popular cake made from ready-made puff pastry. The crispy taste of cakes made from such dough in combination with a delicate custard is usually liked by all lovers of sweet dessert. An important advantage of this cake is the speed of preparation, because you don’t have to waste time and effort on kneading the dough.

Ingredients:

• Puff pastry without yeast – 500 g.
• Butter – 250 g.
• White sugar – 0.5 tbsp.
• Brown sugar – 0.5 tbsp.
• Egg – 2 pcs.
• Milk – 0.5 l.
• Flour – 2 tbsp. l.
• Vanilla sugar – 0.5 tsp.
• Walnuts - to taste.

Cooking process:

1. First you need to prepare the custard for the cake. To do this, break the chicken eggs into a separate saucepan and add brown and white sugar to them.

2. Mix all these ingredients well with a whisk until the sugar is completely dissolved, just do not beat.

3. Pour milk into the resulting mixture, stir again and add two tablespoons of flour.

4. Place the saucepan on the stove over low heat and, continuously stirring the mixture with a whisk, cook the cream until thick. Then turn off the heat and leave the cream for 20 minutes to cool.

5. Place butter, softened at room temperature, into the cooled cream.

6. Using a mixer, at low speed, beat the cream and butter into a homogeneous mass. You need to beat for a few minutes.

7. Pre-defrost puff pastry. Place one sheet on a baking tray lined with baking paper and roll it out with a rolling pin to 1–1.5 mm thick.

8.Cut the rolled out dough into 4 pieces and prick each piece with a fork to prevent the dough from puffing up during baking.

9. Preheat the oven to 200–220°C.

10. Bake the cakes for 10-15 minutes until golden brown. Carefully transfer the baked cakes so as not to break them onto a large plate with a wide spatula and then place the second sheet of dough on the baking sheet. Repeat the baking process.

11. Spread the prepared cakes one at a time with custard and stack them. Trim the edges of the cakes evenly and leave the trimmings for crumbs.

12. Chop the peeled walnuts with a knife or rolling pin and mix with crumbs from the scraps of dough.

13. Sprinkle the prepared crumbs evenly on top of the cake. Serve this Napoleon with coffee or tea.

Bon appetit!

How to bake cottage cheese “Napoleon” at home?

According to the proposed recipe, you can prepare a delicate, interesting-tasting curd Napoleon. You can use any cottage cheese for the cake, but, of course, soft and fatty is ideal. This cake does not need long-term soaking; 3 hours is enough. It can be decorated with fresh berries, bananas, nuts or coconut flakes.

Ingredients:

For the test:

• Cottage cheese – 400 g.
• Flour – 500 g.
• Sugar – 2/3 tbsp.
• Butter – 100 g.
• Vanillin – 1 tsp. (5 g).
• Egg – 2 pcs.
• Baking powder – 10 g.

For cream:

• Milk – 1.5 l.
• Butter – 200 g.
• Sugar – 1 tbsp.
• Egg – 6 pcs.
• Vanillin – 2 tsp.
• Flour – 4 tbsp. l.
• Starch - 3 tbsp. l.

Cooking process:

1. Place cottage cheese in a container for kneading dough and rub it well with a spoon. You can rub the cottage cheese through a sieve.

2. Beat eggs into the cottage cheese, add sugar, vanillin and add butter softened at home temperature.Mash all these ingredients by hand and leave the resulting mixture for 20 minutes.

3. Sift the flour through a sieve and mix with baking powder, and then add it in parts to the cottage cheese and knead the dough by hand. It should be soft and not stick to your hands or the side of the bowl. Cover the dough with a piece of cling film and place in the refrigerator for half an hour.

4. After this time, remove the dough from the refrigerator, cut into 7 identical pieces, roll them into balls and sprinkle with a little flour.

5. Roll out each bun with a rolling pin on a sheet of baking paper into a thin cake 3-4 mm thick (thicker is possible). Cut out circles from the tortillas to the size and shape of a large plate.

6. Preheat the oven to 180°C. Bake all the cakes in it one by one (we bake one and roll out the second at the same time). Bake each cake for 8-15 minutes until golden brown. Baking time depends on your oven.

7. Bake the remaining pieces of dough in the oven, cool and chop into crumbs with a knife. Then sprinkle it on the cake.

8. To prepare the cream, rinse a separate saucepan with cold water, pour 1.2 liters of milk into it, and bring it to a boil over low heat.

9. Pour the rest of the milk (300 ml) into a small bowl, add eggs, the amount of flour, starch and vanillin indicated in the recipe and mix everything with a whisk until smooth.

10. Pour the prepared mixture into boiling milk in a thin stream and, stirring continuously, cook until thickened. Then remove the pan with the cream from the stove and cool to normal home temperature.

11. Pour the cooled custard into a blender bowl, add the required amount of oil and beat into a white fluffy mass.

12. Assemble the cake on a beautiful platter.Place one and a half tablespoons of cream on each cake and spread it well over the surface. Spread the cream over the top and sides of the cake.

13. Grind the baked dough scraps into coarse crumbs with a rolling pin, as small crumbs will quickly become soaked in cream and will not be crispy. Sprinkle crumbs over the cake on all sides. Place the cake in the refrigerator for several hours to soak.

Serve the curd Napoleon with fresh aromatic tea and bon appetit!

Simple and very tasty “Napoleon” from “Ears” cookies

From the delicious puff pastry “Ears” you can quickly make a wonderful cake, similar to the popular Napoleon cake. Cooking with custard.

Ingredients:

• Cookies “Ears” – 600 g.

For cream:

• Milk – 600 ml.
• Butter – 100 g.
• Egg – 3 pcs.
• Flour and starch - 2 tbsp each. l.
• Sugar – 4 tbsp. l.
• Vanilla sugar – 2 tsp.

Cooking process:

1. First you need to prepare the cream for the cake. Break the eggs into a bowl, add the required amount of regular and vanilla sugar, and whisk them until smooth.

2. Then add starch and flour to the mashed eggs and mix well. Without stopping kneading, gradually pour milk into this mixture.

3. Place the bowl over low heat and, continuing to stir the cream, bring it to a boil.

4. When small bubbles appear on the surface of the cream, place the butter in a bowl and stir the cream until the butter dissolves and the cream begins to thicken.

5. Turn off the heat under the pan and leave the cream to cool completely.

6. Now you can assemble the cake. Line a large flat plate with a piece of baking paper and place a row of cookies on it. Crush several cookies into crumbs and fill the gaps between the cookies.

7. Cover each layer of “Ears” well with the prepared cream. This way, lay out all the cookies and cream. The last layer should be cream. From the amount of cookies and cream indicated in the recipe, you should get a 4-layer cake.

8. Sprinkle the top of the cake with crushed cookies and refrigerate overnight.

You have a not very sweet and tender “Napoleon”. Enjoy your tea!

Step-by-step recipe for making “Napoleon” from Armenian lavash

We present to your attention a recipe for making “Napoleon” from thin, yeast-free lavash, which is called Armenian. This pita bread is very similar in texture to baked cake layers. It is suggested to layer the cakes with light custard without butter. Choose the amount of lavash yourself. The best cake is made from 18 cake layers (9 packages). The ingredients for the cream are for 3 packages of lavash.

Ingredients:

• Lavash – 3 packs.
• Milk – 1 l.
• Sugar – 1 tbsp.
• Egg – 3 pcs.
• Flour – 2 tbsp. l.

Cooking process:

1. Cut round cakes from pita bread to the size of a large plate. You can trim using scissors or a knife.

2. Place the cakes in the microwave for 1 minute. They will dry well.

3. To prepare the custard, pour a liter of milk into a saucepan with a thick bottom, beat in the eggs and add the specified amount of sugar. To make the cake soft, you can make one third more cream than indicated in the recipe.

4. Then add wheat flour and whisk everything well, without beating the mixture.

5. Place the pan on low heat and, stirring continuously, cook the cream until completely thickened. Cool the prepared cream to room temperature.

6.To form the cake, take a large round mold (you can use a pan) and cover it with a piece of film. This way you can easily remove the cake from the mold.

7. Apply a layer of cream to the bottom of the mold and place the first cake layer.

8. Place all the cakes one by one, greasing each with a couple of spoons of cream.

9. Spread the top cake with cream and wrap the ends of the film over the cake. Leave the cake on the counter for several hours and then put it in the refrigerator overnight.

10. The next morning, remove the cake from the mold, place it on a beautiful dish and decorate with grated chocolate, nuts or dried and crushed pita bread.

Enjoy your tea!