Cheap napoleon cake recipe. The most delicious Napoleon cake recipe at home with custard. A classic recipe from the Soviet era. Cooking recipe step by step

Napoleon cake is one of the most delicious. Indifferent to this miracle of culinary art, perhaps, there will not be. A cake with thin openwork cakes and the most delicate cream is a masterpiece of Russian cuisine. The recipe was invented so long ago that everyone forgot about its true creators, but beautiful legends are known to many. It is believed that a cake with the name Napoleon appeared on the centennial anniversary of the war of 1812. Russian confectioners prepared a triangular puff pastry (resembling a three-cornered hat) and called it the highest name. Since then, this cake has become the emperor of the table at any celebration.

It is believed that baking Napoleon is difficult. However, it is rather not difficult, but laborious. In fact, even a novice confectioner can cook a Napoleon cake at home. You just need to be patient.

The classic cooking process includes three stages:

Stage 1 - prepare the dough;
Stage 2 - prepare the custard;
Stage 3 - baking cakes.

If time is running out, there is an option to bake a Napoleon cake from ready-made puff pastry.

This amazing confection has been popular for decades. Almost every family has its own recipe. It is prepared not only from puff pastry, but even from sand. The composition and technology of preparation of the cream has more than one hundred options. Curiously, in order to reduce the baking time, the housewives even figured out how to bake a Napoleon cake in a pan.

The real Napoleon is a classic

The cake was especially popular and loved by gourmets in the Soviet Union. Classic recipe cake Napoleon of the Soviet era corresponded with the mistresses and passed from hand to hand. Let's learn how to properly bake cakes and cook delicious cream.

The recipe looks like this:

600 g of flour and 300 g of margarine are taken.
Margarine is rubbed on a coarse grater and rubbed with flour.
Two eggs are mixed with an incomplete glass of water, salt and a teaspoon of vinegar are added.
The liquid is whipped, combined with the flour mass and the dough is kneaded.
It should not be thick and stick to your hands.
Only in this way the cakes are crumbly and tender.
Then several koloboks are formed from the dough and placed in the refrigerator for cooling.
Taking out one at a time, roll it into a thin cake and bake.

Useful advice: in order for the cake to have a perfect round shape, a plate is placed on it (you can cover it from a frying pan or pan) and cut off. The trimmings are placed on a baking sheet and baked too. They will make crumbs for powder.

Napoleon cake cream is prepared on the basis of four eggs and a liter of milk. We also need one hundred grams of flour and three hundred granulated sugar. If you wish, you can add vanilla sugar.

Heat the milk almost to a boil.
Grind the eggs with sugar, and then beat with a whisk until white color by gradually adding flour. Add vanilla to it.
Hot (but not boiling) milk is gradually poured into the mass, not forgetting to stir without stopping.
We put the brewed mass on a weak fire and, stirring, bring to the desired degree of density.

Cakes need to be pierced with a fork in several places and, plentifully smearing with cream, form a cake. Sprinkle the cake with crushed crumbs on top of the cream. The classic Napoleon cake is ready! It remains to wait a few hours until the cakes are thoroughly soaked.

Variations of delicious cream for Napoleon

In the classic version, a Napoleon cake is baked with custard, but you can use other types of cream. For example, dry mixes for the preparation of custard fillings are on sale. Moreover, there is both a classic version and a cream with various additives: chocolate, fruit flavors, vanilla, creme brulee and others.

Also interesting option It's whipped butter with condensed milk. This delicious cream is considered the invention of the same housewives from the USSR. It cooks quickly, tastes great and is amazing for a layer cake.

popular and sour cream. Half a liter of sour cream and 250-300 grams of sugar are taken, as well as vanilla sugar or vanillin to taste. All ingredients should be well mixed.

Many housewives try to experiment with both creams and dough, trying to find the most the best recipe cake Napoleon. But only a cake prepared with pleasure and love is always delicious.

Another classic cake recipe

You can try baking a puff pastry cake prepared according to a different recipe.

Let's make homemade puff pastry on three glasses of flour, two eggs and water:

Everything is mixed, salt and vinegar (a teaspoon) are added.
The dough is kneaded soft. In order for it to “fit”, it must be left for twenty minutes to lie quietly with a covered towel.
Then we need three hundred grams of soft butter. The dough is rolled out in an even layer, part of the butter is laid out in half, closed with an envelope and rolled out. Repeat this procedure four more times.
Puff pastry is ready. It is best to put it in the refrigerator and take it out as needed.

Advice: The dough can be easily rolled out on parchment paper. The layers are thin, so with parchment it is convenient to drag them onto a baking sheet. And the finished hot cake can be aligned along the edges with a sharp knife, again on parchment.

If preparing classic cake Napoleon with custard, then the layer is done according to traditional recipe above. And if another version of the cream is chosen as a lubricant for the cakes, then the original version of the cake will be obtained.

Yeast dough for Napoleon

This dessert is very easy to make. The whole cooking process is not difficult. It turns out that it is no worse than the recipe with yeast-free dough - just as tender and insanely tasty.

Recipe and important nuances

First of all, try to choose a flour made from soft wheat because it is high in gluten. In addition to half a kilogram of flour, you will also need salt, dry yeast, two eggs, 200 g of butter and milk (about a liter).

Important: the original recipe uses only butter (that is, it cannot be replaced with margarine or fats). For a kilogram of dough you will need a pack of butter. It must be soft and plastic.

First, a dough is placed on warm milk, a glass of flour, sugar and yeast. She will "rise" in about half an hour.
Then you need to pour the dough into a large bowl, add the rest of the milk and salt.
While stirring, pour out the remaining flour and add the eggs. After the flour has absorbed all the moisture, put soft butter (50 grams) into the mass.
Adjust the consistency. If the mass is thin, then you need to add flour, if it is thick - water or milk.
The dough must be kneaded to give it elasticity, and then put in heat for a quarter of an hour.
Next, roll out the dough with the remaining butter. We roll out the rolled “sheet” in several layers and roll it out again and again.

Cake Napoleon from yeast-based puff pastry turns out to be tasty, pleasant and tender. The cream preparation technology is exactly the same as in the previous yeast-free versions.

Advice: To save time, you can buy ready-made puff pastry. It is sold both frozen and unfrozen (shelf life in this case is more limited). If you purchase ready-made dough, then making a Napoleon cake will be even easier!

Sandy Napoleon

The classic Napoleon is baked from puff pastry, but no one forbids experimenting. Therefore, cooks have invented an alternative option. Easier, but no less tasty, a cake is obtained from shortcrust pastry.

Pour the flour into a slide, add grated or finely chopped butter to it.
Finely chop the mass and rub it with your hands to the state of crumbs.
We collect the crumbs in a slide and pour soda slaked with vinegar into the recess at the top. It turns out a funny volcano.
Mix everything, beat in the eggs and knead with your hands.
We roll the balls from the dough and put them for an hour in a cold place.

Meanwhile, prepare the cream. Shortcrust pastry makes an amazing Napoleon cake with condensed milk. Therefore, the cream is prepared on the basis of condensed milk (the recipe is presented above).

Roll out cakes from chilled koloboks, bake, cut them while still hot. Then grease the cakes with cream and collect in a cake. Incredibly appetizing!

Quick Quick Recipes

When there is practically no free time, and the family needs sweets, you can pamper them with Napoleon prepared according to our recipes! The cooking process is quite simple. So let's get started.

Napoleon in a frying pan

If you have little time at your disposal, then you can bake a Napoleon cake in a pan. You will need a pack of margarine, up to four glasses of flour, a hundred-gram glass of water, 5 tablespoons of sugar, salt.

Add salt, water (chilled) and margarine to the flour. Knead the dough and refrigerate for 30 minutes. Then take out and divide for baking 10 cakes. The cakes are rolled out thinly and baked in a hot pan.

Cream is best suited here custard.

Another alternative version of Napoleon is the Napoleon snack cake made from ready-made cakes. Ready-made cakes can be easily bought at the store. But the filling for such a cake deserves a separate discussion.

It can be a fish or meat filling, from greens with cheese, from vegetables. It turns out, indeed, a tasty and satisfying snack that diversifies the festive table or will be an excellent option for a picnic snack.

You can quickly prepare a snack cake Napoleon. It always turns out tasty and satisfying.

Selected recipes of Napoleon for you

The preparation of the eminent dessert is not limited to the classic recipe. We will try to surprise you with other equally interesting options!

family evening

It's so nice to get together with the whole family at the kitchen table, pour fragrant tea into beautiful cups and enjoy amazingly delicious cake. This rather simple recipe is not without reason called "family". Not a single member of the family will refuse such a delicacy!

Products for the test:

800 g flour;
a pack of creamy margarine;
egg;
100 g of sugar;
100 g sour cream;
salt.

Cream products:

200 g of sugar;
250 g cream (high fat);
250 g butter;
vanilla sugar (one small bag);
two eggs.

How to make Napoleon Cake:

Pour half the flour on the table, put the softened margarine into it and chop with a knife until butter crumbs.
Transfer the mass to a bowl and add the rest of the ingredients, except for the flour. It should be added gradually.
You need to knead until it starts to stick to your hands.
Divide the dough into ten balls and put them in a cold place.
While it is cooling, you can do the cream. Prepare it in a water bath from beaten eggs with sugar, stirring constantly.
After the water in the saucepan (for a water bath) boils, add cream and vanilla sugar to the egg mixture. Stir until the sugar is completely dissolved.
Lower the heat and simmer for 10-15 minutes until thickened.
Soft butter is added to the cooled cream and whipped with a whisk. When the cream is ready, it should be left to infuse in the refrigerator while baking the cakes.
We take out the cooled dough balls from the refrigerator one by one and, having previously rolled out a thin layer, bake.
Lubricate the finished cakes with cream and form a cake. Lubricate the top cake with cream and sprinkle with crumbs.
To soak, put the cake in the refrigerator for several hours.

The recipe is original. It will also be a pleasant surprise for evening tea or a worthy decoration. holiday table. Puff pastry for him is prepared according to any recipe. If there is no time, then ready-made, purchased in the store, will do.

The highlight of this delicacy is the cream, which will give an unsurpassed taste to the cake.

It is prepared simply and tasty:

We mix a jar of condensed milk with a pack of soft butter and a grated banana (3-4 very ripe bananas are required).
Whisk everything thoroughly and refrigerate for a few minutes.
When the cream is ready and the cakes are baked, grease, sprinkle and put our cake on the impregnation.

Cake Exquisite

An aristocratic version with white chocolate and fresh strawberries is evidence of your exquisite taste. If such a cake appears on the table, then there will certainly not be indifferent to it.

In this recipe, you can use both ready-made puff pastry and cooked with your own hands. For the cream, prepare a bar of white milk chocolate and one and a half glasses of heavy cream and finely chopped fresh strawberries.

Melt the chocolate in the microwave with a little cream. Cool and whisk with remaining cream and strawberries. The cream is incredibly soft and fragrant.

Lubricate the cakes and put the cake in the refrigerator for impregnation.

Butter is better for dough than margarine.
If the dough is very sticky, then you need to add a little flour to it.
When lubricating the cakes, do not put pressure on them, so as not to disturb the airiness and lightness of their structure.
The cake must be kept in the cold for up to a day - so it will become even tastier.

An amazing delicacy, a truly royal dish. Along with such great reviews, making a Napoleon cake is quite simple. Try! And ... have a nice tea party!

There are a lot of versions of the appearance of this dessert, which has become traditional at all festive events. The most beloved in Russia is the one that speaks of the presentation of the cake in 1912, when the 100th anniversary of the exile of Napoleon Bonaparte was celebrated in Moscow.

The most delicate puff delicacy, named after the French emperor, was served in the form of cakes cut into triangles. This shape was to be associated with the famous cocked hat. The popularity of the delicacy was downright impressive.

Other sources say with confidence that the cake comes from French cuisine. The legend says that the culinary specialist, whose name is lost in historical chronicles, in an effort to impress the crowned ruler, cut the traditional national pie "Royal Biscuit" into portions. He smeared his cakes with custard and strawberry jam mixed with whipped cream. The idea turned out to be very successful, and the cake itself sold around the world under the name "Napoleon".

Now every self-respecting sweet tooth knows the taste of a popular dessert. We have compiled a selection of the most original and interesting in our opinion his recipes.

Classic Napoleon cake with custard - video recipe

With explanations and video instructions from Grandma Emma, a popular food blogger on the Internet, you can easily master the classic recipe for your favorite cake. It is based on quick puff pastry cakes smeared with traditional milk cream.

Homemade puff pastry Napoleon cake - step by step photo recipe

The essence of any Napoleon cake is in a multilayer base and custard. For him, you can take ready-made puff pastry, but if you have a little time, then it is better to cook homemade puff pastry. If you don’t have the time or desire to mess around with custard made from milk and eggs, you can make regular buttercream. For homemade cake "Napoleon" you need:

Your mark:

Cooking time: 3 hours 0 minutes

Quantity: 6 servings

Ingredients

Flour: 3 tbsp. + 1/2 tbsp.
Water: 1 tbsp.
Egg: 1 large or 2 medium
Salt: a pinch
Sugar: 1 tbsp. l.
Soda: 1/2 tsp
Vinegar 9%: 1/2 tsp.
Butter: 250 g
Condensed milk: 1 bank
Vanilla: pinch

Cooking instructions

The dough for "Napoleon" is kneaded according to the principle of unleavened dough for dumplings. Sift 3/4 of the flour into a large bowl. Pick it up in a heap. Make a funnel in the flour. Pour in the egg, add salt and sugar. Gradually pour in a glass of water. Soda extinguish with vinegar and add to the dough. Knead the dough.

Wrap it in cling film and leave for 40-45 minutes.

If the puff pastry is intended for a cake, then for further convenience it is better to divide the dough into three parts. You can also do it if it will not be used all at once. Roll out each piece no thicker than 0.3 - 0.5 mm. Lubricate it with a thin layer of oil. To make it easier to spread the butter on the dough, it must be removed from the refrigerator in advance.

Fold the dough in half and in half again. If the dough is divided into parts, then do the same with all the parts.

After that, wrap all parts in a film and send for 30 minutes in the freezer. Then repeat the procedure of rolling, folding and cooling in the freezer twice.

After that, roll out one part no thicker than 0.5 cm. Cut off the dough, giving it the shape of the future cake. Set the cut edges aside.

Transfer the dough onto a baking sheet. Bake in a hot oven. The temperature in it must be kept at + 190. Thus, prepare two more cakes. Bake all scraps separately.

While the cakes are cooling, prepare a cream from condensed milk and butter, add vanilla to it, if there is no natural, then vanilla sugar to taste.

Lubricate the first cake with cream.

Then lay all the remaining cakes, also grease the top with cream.

Crush the baked scraps and sprinkle over the top of the cake. It remains to serve homemade cake "Napoleon" for tea.

How to cook a delicious Napoleon cake with condensed milk - the best cream for a sweet tooth

The main highlight of this recipe is a very sweet, but quick to prepare cream.

Required Ingredients:

0.3 kg of flour;
0.2 kg of high-quality margarine;
2 eggs;
50 ml of water;
1 tbsp fat sour cream;
a bank of store-bought condensed milk;
a pack of butter;
lemon peel, vanillin.

Cooking order beloved by all the sweet tooth of Napoleon:

Cut the margarine into small pieces, give them a quarter of an hour to soften a little. When this happens, bring it with a mixer until smooth, then introduce the eggs, continuing to knead.
In small parts, we introduce flour into the butter-egg mass, and then water with sour cream.
Set aside the mass mixed until smooth for 30 minutes.
From the resulting dough, we have to make 6 cakes, so we divide it into the appropriate number of parts.
We bake cakes rolled out in the shape of a circle, having previously pierced them in several places with a fork, in a hot oven. Try to brown them, but do not overdry them, usually a quarter of an hour is enough for this.
While the first shortbread is baking, we proceed to rolling out and piercing the second with a fork, and so on.
Of the six cooked cakes, we choose the most unsightly in your opinion, we leave it for powdering.
Let's start making the cream. Everything is extremely simple here: mix condensed milk with slightly softened butter, whip with a mixer. Pleasant and harmonious notes will give the cream the addition of zest and vanilla.
We put the lower cake on a dish, generously grease it with cream, cover with another cake, repeat the described process. Finely crumble the cake we rejected, sprinkle it abundantly on the top and edges of the cake.

The most delicious Napoleon cake from ready-made dough

When the desire to please guests and loved ones is great, and there is no desire to bother with kneading the dough, the right decision is to bake your favorite cake from ready-made dough.

Required Ingredients:

1 kg of ready-made puff yeast-free dough;
bank of condensed milk;
0.2 kg of oil;
1.5 st. 33% cream.

Cooking order simple, tasty and very tall Napoleon:

Carefully unfold the defrosted dough. We cut each of the half-kilogram rolls into 4 parts, i.e. in total we will have 8 pieces.
From each we roll out a round cake, cut out an even circle from it using a plate of a suitable size (22-24 cm in diameter).
Lubricate the rolling pin used for rolling and the work surface with oil.
We pierce each cake with a fork, and then transfer it to a baking sheet covered with wax paper. Set the cuts aside.
Baking each cake in a hot oven takes about a quarter of an hour.
We do this with each cake, separately bake the trimmings.
Now you can pay attention to the cream. To do this, at low speeds, beat a little softened butter with condensed milk. Separately, beat the chilled cream, when they begin to hold their shape, transfer them to the cream, carefully mix with a wooden spoon until smooth.
Next, we start collecting the cake. Lubricate the cakes without inappropriate savings in this case with cream and stack them on top of each other. Grind the scraps to a crumb state and sprinkle them on the sides and top.
Before serving, it is advisable to put the cake in the refrigerator for 10-12 hours. During this time, he will have time to soak perfectly.

Cake Napoleon from ready-made cakes

To prepare this more than acceptable alternative to completely homemade baking, you will have to look into the nearest large supermarket and buy:

ready-made cakes;
a pack of butter;
1 liter of milk;
2 eggs;
0.3 kg of granulated sugar;
50 g flour;
vanilla.

Cooking order:

We break the eggs into the pan, add sugar and flour, mix until smooth and put on the stove.
Gradually add milk, continuing to mix all this time. When the mass begins to remind you of semolina, remove it from the heat, cool and put in the refrigerator.
In the completely cooled cream, add softened butter and vanilla, beat.
We generously grease each of the finished cakes with cream, arrange them on top of each other. Finely chop one of the cakes and sprinkle the top of our lazy Napoleon.
We remove the almost finished cake in the refrigerator for impregnation for 6 hours.

How to cook Napoleon cake in a pan

Required Ingredients:

1 st. fat sour cream;
1 + 3 medium eggs (for cakes and cream);
100 g + 1 tbsp. sugar (for cakes and cream);
½ tsp baking soda,
¼ tsp rock salt,
2 tbsp. + 2 tbsp. flour (for cakes and cream);
0.75 l of milk;
2 tsp starch;
Pack of butter.

Cooking order:

We start with the crust. To do this, beat the egg with sugar and salt until smooth.
Separately, mix flour with soda, add sour cream and beaten egg to them. Gently knead the dough, the result should not stick to the palms.
From this amount of dough, we have to make 6-7 cakes, divide it immediately into the appropriate number of parts and put in the refrigerator for at least 35-40 minutes.
Cooking cream. Pour a glass of milk and set it aside for now.
Pour the remaining milk into a saucepan, add sugar and bring to a boil. We make sure that milk does not run away from us.
Beat the eggs separately.
In another container, mix flour with starch and milk set aside in paragraph 4, add beaten eggs, mix thoroughly. Pour into the resulting mixture into boiled sweet milk, mix again and return to the fire for another 5-7 minutes until thickened. Don't stop stirring for a minute.
Remove the cream from the heat, when it cools down, beat in the softened butter.
We return to our test. It should be taken out of the refrigerator, each of the parts is rolled out to the size of your pan. The taste of the future cake depends on how thin the cakes are. We cut the cakes with a lid from the pan. Scraps can be formed into additional cakes or left to crumble.
Baking is done on an unoiled frying pan. Brown the biscuits on both sides. Turn over when the dough is just beginning to change color.
Grind the most unfortunate cake in a blender for decoration.
Lubricate each of the cakes with cream, stack them one on top of the other. We coat the top with the sides.
Sprinkle the top with the resulting crumb.
The cake is not served immediately, but after overnight aging in the refrigerator, otherwise it will not soak.

Snack Cake Napoleon

Napoleon is a traditional sweet dessert. But let's try to let go of our imagination and prepare a snack option with savory filling. We cook the cakes ourselves according to any of the above recipes or buy ready-made ones. In addition, you will need:

2 carrots;
3 eggs;
1 garlic clove;
a bank of canned fish;
curd cheese packaging;
mayonnaise.

Cooking order:

We do not drain all the liquid from the canned jar. We crush it with a fork.
Boiled eggs are peeled and grated, we do the same with boiled carrots, only we mix it with garlic passed through a press and a small amount of mayonnaise.
Let's get started with the cake. Lubricate the lower cake with mayonnaise, put about half of the fish mass on it.
We lay the second cake on top, on which the spicy carrot mixture is laid out.
Lay the eggs on the third cake smeared with mayonnaise.
On the fourth - the remaining fish.
On the fifth - cottage cheese, we also grease the sides of the cake.
If desired, you can sprinkle with crumbled cake, soak put in the refrigerator.

Very easy Napoleon cake recipe

Required Ingredients:

3 art. + 2 tbsp. flour (for cakes and cream);
0.25 kg of butter;
0.1 l of water;
1 liter of fat milk;
2 eggs;
1.5 st. Sahara;
vanilla.

Cooking order unusually simple, but tasty and tender Napoleon:

Let's start cooking the cakes. To do this, rub butter from the freezer into the sifted flour.
Grind the resulting crumb with your hands, pour water into it.
Without wasting time, mix our dough, form a lump out of it and put it in the refrigerator for half an hour. The dough is ready. Agree, it's much easier than puff!
While the dough is cooling, prepare the necessary tools at hand: a rolling pin, wax paper, a plate or other form with which you will trim. By the way, the shape of the cake does not have to be round, it can be square.
From the resulting volume of dough we make 8 cakes, so we divide it into the most identical pieces.
We heat up the oven.
Sprinkle a piece of waxed paper with flour, put a piece of dough on it, carefully roll out a thin cake, which we pierce with a fork.
Together with the paper, transfer the cake to a baking sheet and send it to the oven.
Cakes are baked quite quickly, in just 5 minutes. We try not to dry them out.
We do the same with the rest of the cakes.
We cut the still hot cake according to the template, then we use the trimmings for decoration.
Let's get some cream. To do this, pour half the milk into a saucepan and put on fire.
Mix the remaining milk with sugar, vanilla, eggs and flour, beat with a mixer until smooth.
After boiling milk, pour it into the whipped products, return the future cream to the fire and cook until thickened for 5-7 minutes, stirring all the time.
We cool the hot cream, after which we put it in the refrigerator to cool completely.
Generously coat the cakes and stack them on top of each other. At the top, we traditionally crumble crumbs from scraps.
We give the cake a good brew and enjoy with the whole family.

When preparing cakes, it is better to give preference to butter, not margarine. Moreover, the fatter this product, the tastier the final result.
The dough should not stick to the palms, otherwise the quality of the cakes may suffer. Add some flour.
When laying a fresh cake on top of a greased one, do not press too hard, otherwise they may break and become stiff.
The cake acquires its true taste only after a day. Try to be patient and give him this time.

We are waiting for your comments and ratings - this is very important for us!

Hello dear readers of my culinary blog! Today I want to please you with a dessert and offer a classic recipe for the Napoleon cake of the Soviet era, which our mothers often used. My version with a photo will simplify the process as much as possible and make it understandable.

Such a cake will be a worthy end to dinner and will compete with purchased ones. For its production, natural, tasty ingredients are used. Your guests will appreciate the dessert and will certainly ask for more.

Dough Ingredients:

1. Butter - 260 gr.

2. Flour - 460 gr.

3. Salt - 1/3 teaspoon

4. Cold water - 160 gr.

5. Vinegar - 15 gr.

Cream Ingredients:

1. Egg - 3 pcs.

2. Sugar - 200 gr.

3. Vanilla sugar - 10 gr.

4. Starch - 30 gr.

5. Milk - 700 gr.

6. Butter - 150 gr.

Step by step cooking method:

1. First, I take the butter out of the refrigerator and cut it into small cubes. I put them in a mixing bowl. To make the pastries softer, you can replace the butter with margarine.

2. I only buy flour, which is more useful. Before cooking, I always sift it. I add flour to butter. I add salt to it. Ask why salt is in sweet pastries? Without it, the taste will be cloying, it is salt that sets off the sweetness and gives the dish harmony.

3. Now I grind the contents of the bowl to fine crumbs. This can be done by hand or with a regular fork.

4. In a separate glass I mix water with vinegar. It is best to use very cold water. To do this, I put it in the refrigerator before cooking.

I mix the creamy crumb with the vinegar solution and knead the dough. It must be brought to a state where it does not stick to the hands.

6. I roll each piece into a ball and put all the parts in a container, also sprinkled with flour. I put them in freezer for 30 minutes.

Preparing the cream:

7. While my dough is cooling, I start preparing the cream. The classic version is performed with. If you do not feel like cooking it, you can make a cake with condensed milk, but it will turn out to be less tasty and juicy. In a separate bowl, I pour sugar to them.

9. Pour starch into the mixture and mix again until smooth.

10. Next, I put a saucepan of milk on a strong fire and watch it carefully until it boils. Pour hot milk very slowly, in a thin stream, into the egg mixture. To avoid the formation of lumps, it is necessary to constantly stir the mixture.

11. Now I pour everything from the bowl into a saucepan and again put it on the fire and bring the mixture to a boil, remembering to stir constantly.

12. I cook the cream until it thickens completely, after which I pour it into a large bowl and cool it to 30 degrees.

13. I add high-quality butter to the cooled mixture and stir with a whisk until a homogeneous consistency.

14. Now I leave the finished cream and return to the test.

15. I move the container with pieces of dough to the refrigerator and take one piece at a time as the cakes are cooked.

Each round I roll into a layer, 1-2 mm thick.

16. The easiest way to make identical cakes is to use a template. For this, I take the bottom from a detachable form. But a regular plate can also work. The edges should protrude 1-2 cm.

I transfer the rolled layer onto baking paper by winding it on a rolling pin. At home, you can roll out the dough immediately on the back of the baking sheet. Before placing the dough in the oven, I prick it all over with a fork.

We bake cakes:

17. I put the cake in the oven, heated to 200 degrees. Bake it until golden brown. For this, 7-10 minutes are enough. If the cakes are thin, then the baking process will be faster.

I lay out the finished cake on a cutting board and immediately cut it according to the template. There is another option, you can cut it out before the oven and after taking it out, just separate the cake and the edges.

18. I leave the edges in a separate bowl for sprinkling. The rest of the cakes are baked in the same way.

19. To form a cake, I take a flat plate. I put a tablespoon of custard on its bottom and put the first cake. On top of it I put 3 tablespoons of cream and put the cake again.

Assembling the cake:

20. So I collect the whole cake.

21. I distribute the remaining cream on the top and sides.

22. The sides need to be coated well. Better prepare more cream, but cook the cake properly.

23. The best way to get small crumbs from the rest of the cakes, I put them in a plastic bag, tie them up and roll them out with a rolling pin. I sprinkle this crumb on the top and sides of the cake. For better distribution, I use a small spatula.

The most delicious cake is obtained when it has enough time to soak. I make it ahead of time the night before and put it in the fridge overnight. It takes 8-10 hours to get a soft, juicy dessert.

24. The old, proven version of "Napoleon" is ready, you can serve it to the table, after cutting it into small pieces. Bon Appetit.

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Napoleon cake is one of the most popular desserts, which was prepared by our mothers and grandmothers, and now we are also happy to cook it. Thanks to its divine taste, the Napoleon cake is very popular. In addition to the classic recipe developed back in Soviet times, the dessert has received many variations with a wide variety of ingredients that can please any gourmet.

This dessert can be safely called a link between generations - having gained popularity back in the days of the Union, it still does not lose ground today. They continue to cook Napoleon cake because of the amazingly rich taste and the ability to adjust the composition as you like, depending on the hostess's preferences.

For example, only cream impregnations can be counted several types: vanilla, sour cream, with cognac, yolk, protein. The main thing is to keep the layered structure of the confectionery "structure".

Let's start with the classic Napoleon cake recipe. For years it has been passed from mouth to mouth, carefully preserved and improved. According to culinary legends, masters from the USSR are considered the founders of the famous dish. Probably, there is some truth in this, because the choice of sweets was not rich, and on a holiday everyone wanted to treat themselves to something tasty.

Confectioners of those times strictly adhered to the requirements of "GOST" in their work. Following in detail the list and dosage of ingredients, which has not changed for decades. You can cook the Napoleon cake of the Soviet era according to the classic recipe yourself, at home.

Required Ingredients and Products

Flour (400 gr);
Plum oil. (315 gr);
Eggs (one);
Citric acid (2 gr);
Salt (3 gr);
Water (170 ml).

Cream products:

Butter (100 gr);
Milk (65 ml);
Egg (one, only the yolk);
Vanilla (half a bag);
Sugar (90 gr);
Cognac (three teaspoons);
Powdered sugar (for decoration).

In order for the Napoleon cake from puff pastry to turn out as it should be, be real, be patient and time - it’s not difficult to cook the “layers”, but it takes a long time. However, the result is worth it.

Preparation of dough for Napoleon cake

The first step in making a Napoleon cake at home is a properly prepared dough. Add salt, citric acid dissolved in water, egg white to the flour and mix the mass thoroughly until elastic.

After you need to let the dough cool, placing it in the refrigerator for thirty minutes, after wrapping it with cling film.

We also send butter there, before that, having chopped it well with a knife. To prevent it from sticking to the blade, dust it with flour.

Having rolled out the first layer, put a creamy layer in its center, wrap it with an envelope and work again with a rolling pin, bringing everything to a homogeneous state.

The layer should be no thicker than one centimeter, fold it with the edges to the center, then again in the same way. The result is four layers. If the dough is elastic and does not tear, start the procedure again: rolled out, oiled, rolled up, and so on. In accordance with the Napoleon cake recipe of Soviet culinary specialists, everything must be repeated forty times.

Having prepared the dough in this way, we make cakes - 1 layer, 5 mm thick. Dimensions 22 cm by 22 cm. You can make them round, the shape is not important. Cover the baking sheet with parchment, lay out the resulting sheets, prick them with a knife and bake for about half an hour at a temperature of 220 degrees.

Custard for cake Napoleon

Making cream for Napoleon cake is carried out in two stages. Mix milk and egg yolk, pass through cheesecloth. After getting rid of the lumps, pour in the granulated sugar. Bring the mixture to a boil over low heat and leave to cool.

Melt the butter a little, beat until a thick foam, carefully introduce into the cooled mixture. Add cognac, vanilla there and bring with a mixer to the desired consistency.

The final step in making the classic Napoleon cake at home is impregnation and decoration. Before serving dessert on the table, let it brew. Usually it takes a night, but five hours is enough.

The best Napoleon cake recipes

There are a large number of different delicious Napoleon cake recipes, below we will list the best of them.

Napoleon cake recipe with custard

This version of the famous confectionery masterpiece is also well known to everyone. The difference from the “recipe according to GOST” is in the composition of the cream and the scheme for its manufacture. Exclude alcohol and butter from the set of products, add 50 g of sifted flour. The proportions are as follows: half a liter of milk, 200 g of sugar, 4 eggs, 1 g of vanillin.

Yolks, flour, vanillin and beat thoroughly, add the mixture with cooled boiled milk and cook until thick. On average 10 minutes. When it cools down, you can build “sweet floors” - the classic Napoleon cake with custard is ready!

Chocolate option for gourmets

There are no trifles in cooking, even an extra pinch of sugar or salt can noticeably change the taste. It is important not to overdo it with the components, to maintain the right balance and to clearly understand how the additive will “sound” in new version familiar dish. We offer a chocolate version of Napoleon cake with custard.

For this you need:

Milk (a quarter liter);
2 egg yolks (chilled);
a tablespoon of sifted flour;
The same amount of potato starch;
50 gr of dark chocolate;
3 tablespoons of cocoa;
150 grams of sugar;
100 gr plum oil.

The principle of preparation is the same as before. Just add melted chocolate to the milk, and whipped butter to the finished cooked cream.

Popular recipe with condensed milk

Cake Napoleon with condensed milk is one of the most popular recipes. The cream is prepared almost instantly, because only two components are needed - 300 g of butter and a can of condensed milk. You can add vanilla or even cinnamon - whatever you like.

Don't be afraid to experiment by changing up a simple Napoleon cake recipe with new ingredients added to the creamy impregnation. Soviet confectioners added cognac, replace it with rum or liquor. Do not like alcohol - syrups, crushed berries, nuts are at your service.

Fantasy will help you invent a special dessert with a unique taste, and your version will receive the well-deserved status of “the best Napoleon cake recipe”.

Quick cooking with sour cream

For those who do not have the opportunity to spend all day baking, there are other ways of cooking - faster. The dessert will come out no less tasty, especially if you slightly diversify its composition. We offer to bake Napoleon cake at home using sour cream.

Required Ingredients:

600 gr of oil;
1 kg of flour;
130 gr sour cream;
4 tablespoons of vinegar;
spices to taste.

How to cook:

After mixing everything into a homogeneous mass, divide the dough into 12 equal parts and refrigerate. Half an hour is enough.

Roll out all 12 pieces and bake each separately. Be sure to line the baking sheet with parchment paper. Oven temperature - 210 degrees, baking time - 10 minutes.

Cooking on honey cakes

Another interesting Napoleon cake recipe at home is on honey shortcakes. Replenish the list of products listed in the previous paragraph with honey, and instead of vinegar, take slaked soda.

Cool the dough, dividing before that into the desired number of parts. Don't forget to wrap with cling film. Bake traditionally - separately, for ten minutes. The result is a surprisingly fragrant, with a subtle, subtle taste of honey, a delicacy.

Cake Napoleon from ready-made puff pastry

When guests are on the doorstep, there is no time to conjure over flour and other components, it is much more profitable to buy everything ready. If the package contains layers folded in half, cut them at the fold. Roll out the resulting parts thinly and bake separately, over medium heat for 10 minutes.

Cool the finished cakes, and cut off the sides. You can form even squares, you can circles, there are no rigid frames in shape. Next - we collect the "sweet design" so that it is well soaked, it is for 5 - 10 hours in the refrigerator.

How to make a Napoleon cake if you don't want sweets

Who and when came up with the idea to turn a sweet dish into a snack is unknown. But this invention turned out to be successful, became popular, providing the hostesses with a wide range for culinary delights. With this dish you can feed the household on weekdays, or you can pamper guests in honor of an important event. The main thing is to decide how to fill the "floors".

With fish, meat or vegetables

Snack cake Napoleon strikes with a variety of toppings. Recipe for seafood lovers: take three hundred grams of cheese, the same amount of crab meat (suitable crab sticks), two boiled eggs, a bunch of onions, the same amount of dill, two tablespoons of mayonnaise (light). Finely chop everything, mix, season with sauce and use as a filling.

It can be made in separate layers, according to the principle of “herring under a fur coat” - first cheese, then crab sticks, eggs, greens. Cover each layer with sauce. To make the cakes soft and juicy, spread them with mayonnaise, let it brew for about ten minutes.

Replace crab meat with salmon and get a completely different taste. The main thing is not to forget the dill, it is he who gives the appetizer aroma and a special fresh aftertaste.

If you prefer meat, fry minced chicken, add sauteed carrots, boiled rice and finely chopped green onions. Season with mayonnaise and the filling for the snack cake is ready. You can try using ketchup as a dressing.

Goose liver stuffing is popular. Reheat the pate, softening it with butter and sour cream.

Recipe for Vegetarians

Boiled potato stuffing with mushrooms and fried onions turn the "sweetness" into a hearty second course. For vegetarians or fasting people, a “dessert” filled with cabbage and mushroom stew, seasoned with garlic, is suitable.

An unusual bouquet will be obtained from a mixture of vegetables and herbs: wild garlic, spinach, sorrel, young beet tops, dill, parsley, cabbage. Finely chop everything, lightly fry, then simmer until tender. You will get a very savory snack.

Exotic recipe with avocado

Fans of the exotic will like the avocado filling: mix the pulp of a ripe fruit with cottage cheese, add tobasco sauce, flavor with finely chopped herbs (dill, parsley, onion) and garlic.

No less interesting taste is obtained with eggplant dressing. Cut the vegetable into rings, salt, and wait five minutes. Then squeeze and fry. Grate cheese, cut tomatoes and herbs. Lay everything in layers, alternating with mayonnaise.

Do not forget about cottage cheese grated with garlic and parsley. The main thing is to let the dish stand longer, otherwise it will turn out dry.

There are many filling options, almost any salad can be adapted for these purposes. And it makes no difference whether you cook a Napoleon snack cake from ready-made cakes or bake the base yourself. It all depends on the desire and availability of free time.

Before serving such an appetizer to the table, it is worth cutting it into portions - for convenience. Professional chefs do not advise to abuse the number of "floors", otherwise the dish will simply fall apart.

How beautiful to decorate a Napoleon cake

If you are interested in the question of how to make a Napoleon cake special, take the time to design it. Usually, finely chopped cake is used for decoration. Sometimes chocolate is added for a change, but there are no strict recommendations. Berries, dragees, fresh and dried fruits, nuts - use whatever your heart desires. It will look especially great if you lay out a drawing from them, even the simplest one.

If you doubt your own artistic abilities, use a stencil. This is done simply: cut out from food paper geometric figures, then placed on top of the cake. The free space is covered with crumbs, grated chocolate or powder. After the paper is removed, a very nice pattern remains on the surface.

An ornament of two colors looks spectacular - from white and dark chocolate. As well as whipped cream, applied in smooth lines or in separate curls, reminiscent of a meringue cake.

Red caviar, grated cheese, fresh herbs, olives, olives, mushrooms are suitable for a snack cake. From tomatoes, eggs or boiled carrots, you can cut out voluminous figures and turn an ordinary snack into a true decoration of the festive table.

Do not limit yourself in culinary creativity and over time you will get real masterpieces.

The classic recipe for making a delicious Napoleon cake according to GOST with butter cream includes 4 steps:

making real puff pastry;
cake baking;
making cream Charlotte;
cake assembly.

If you don’t want to make the dough yourself at home, you can purchase 1 kilogram of ready-made puff pastry for baking in the store and skip the first step of this recipe, going straight to the preparation of Charlotte cream. But there is a chance that the cake will not turn out as tasty as intended, since homemade dough turns out to be tastier than store-bought.

If you decide to make a Napoleon cake completely at home, then follow the classic recipe below step by step, starting with making puff pastry. It is not necessary to prepare all the ingredients of the cake at once, the recipe allows for the preparation of the dough on one day, and the Charlotte Buttercream and the cake itself the next day.

Step 1 - Making real puff pastry:

Pour 400 grams of flour and 3 grams of salt into a cup for kneading dough.
In 170 grams of water, add 1 gram of citric acid - literally on the tip of a knife - and stir well.
Pour water with dissolved citric acid and 1 egg and knead the dough. A good dough should be non-sticky and plastic. After the dough is ready, it must be placed in the refrigerator, preferably with a rolling pin for 30 minutes.
Take 315 grams of butter and cut into a separate cup into pieces, then add 20 grams of flour and beat until smooth.
Lay a plastic wrap on the table and put the oil on it, forming a square layer, 2 centimeters high. Then wrap the butter and refrigerate for 30 minutes. The oil should be plastic and not spread. If the oil has not had time to freeze slightly, hold it a little more in the refrigerator.
Sprinkle 25 grams of flour evenly over the entire surface of the table to roll out the dough. Put the dough and make an envelope out of it, closing on 4 sides, while its central part should be slightly larger in area than the previously formed layer of butter. That is, you should get a square with four petals that are bent inward. The edges of the envelope should be thinner than the middle and allow the oil to be completely sealed.
Take the butter from the refrigerator, take it out of the bag, sprinkle it with flour a little and put it in the center of the dough envelope, and then seal it well on four sides, bending its petals in turn one by one.
Remove the rolling pin from the refrigerator and carefully but firmly roll out the dough evenly into a 1 cm thick rectangular sheet. Then, along the rectangle, you must first fold one end of the sheet to its middle, removing excess flour, and then the other, and then fold the sheet of dough in half, resulting in 4 layers of butter.
Wrap the dough in cling film and refrigerate with a rolling pin for 30 minutes.
Remove the dough and rolling pin from the refrigerator and repeat the process of forming the puff pastry - roll the dough along the rectangle into a sheet 1 centimeter thick, fold the two ends of the sheet along the rectangle to its middle, and then fold the sheet of dough in half, resulting in 16 layers of butter.
Wrap the dough in cling film again and refrigerate with the rolling pin for 30 minutes.
Remove the dough and rolling pin from the refrigerator and repeat the process of rolling out the puff pastry as before, which should result in 64 layers of butter.
Also wrap the dough in cling film and refrigerate with a rolling pin for 30 minutes.
Remove the rolling pin and dough from the refrigerator and repeat the rolling of the puff pastry in the same way, which should result in 256 layers of butter.
Wrap the dough in cling film and put it in the refrigerator, it can be used to make the Napoleon cake only after 30 minutes. If you are going to cook the cake in the following days, then consider the fact that puff pastry can be stored in the refrigerator for 2 days.

It turned out 1 kilogram of high-quality homemade puff pastry.

Stage 2 - Baking cakes:

Take a baking sheet and line it with baking paper. Preheat oven to 220 degrees Celsius.
Take 1 kilogram of puff pastry and roll it out to a thickness of 5 millimeters.
Cut out two square layers of 22 centimeters by 22 centimeters from the dough. Do not discard cuttings.
Put 2 cut layers and trimmings on a baking sheet, and then put in the oven and bake for 20-30 minutes at a temperature of 220 degrees Celsius.
Cool cakes to room temperature.

Stage 3 - Making Cream Charlotte:

1 hour before preparing the cream, put 100 grams of butter and 65 grams of milk out of the refrigerator. To make the cream tasty, it is recommended to take oil with a fat content of at least 82.5%, and milk - at least 3.2%.
Beat 65 grams of milk with egg yolk. Strain through cheesecloth. Add 90 grams of granulated sugar and 4 grams of vanilla sugar and put on a small fire, while stirring constantly.
Bring the syrup to a boil and simmer for about 3 minutes until it resembles condensed milk.
Then the syrup must be poured into another small saucepan and covered with a film, left to cool to room temperature.
Cut the butter into pieces and beat until it becomes fluffy.
While continuing to beat the butter, gradually add the syrup, which has cooled to room temperature, until a white fluffy cream is obtained.
Add 1 tablespoon of cognac to the cream and beat.

Buttercream Charlotte is ready.

Stage 4 - Assembling the cake:

Put 1 cake on a tray and evenly spread Charlotte butter cream on top of it so that the cream is a little more than half the cream.
Lay the second cake on top of the first cake with the bottom side up and press down.
Spread the second cake evenly with the remaining cream.
Grind the baked scraps into crumbs.
Sprinkle the top of the Napoleon cake with crumbs from the cakes and powdered sugar.

Cake Napoleon according to the classic recipe is ready. If desired, cakes can be made from the cake by carefully cutting it into pieces. Bon Appetit!