And again we have a recipe for the most delicious baked goods for the festive table. We will prepare this home cake  - The brewed Napoleon. Yes, it is real, because the puff pastry we will make our own preparations. This, as always, makes us happy with my sister Catherine. She quite often bakes a real Napoleon cake and believe me, a dough for Napoleon that is cooked at home, it turns out much tastier and better, and the cake from this test is just Mega Chic! I answer for every word I say. My dear, do not be lazy, and if you're thinking about preparing a Napoleon cake, be sure to make a homemade puff pastry, and do not buy it in a store where the choice of this test is very diverse. Cream for Napoleon Catherine proposes to prepare a custard on milk. You can make any other cream, but the custard always turns out lush, not too sweet and very tasty. This combination of home puff pastry  and custard on milk - is classic and the cake is gorgeous. What else can you offer for your most beloved and dear people. This cake we ate on the birthday of our beloved dad. Everyone appreciated Napoleon in dignity, and especially the birthday boy himself, the biggest fan of pastry from puff pastry.

author of the recipe - Ekaterina Belova

Required:

To prepare a puff pastry for Cake Napoleon:


For custard:



For the preparation of chocolate glaze (ink):

  • Cocoa (Russian) - 3 tbsp.
  • Butter (softened) 3 tbsp.

Step-by-Step Recipe for Cake Napoleon:

We will prepare homemade puff pastry dough. To do this, prepare the liquid. In a deep plate or a measuring glass, drive an egg, add salt, vinegar and mix everything. Add ice water and mix again. The total should be about 190 ml. liquid. Put the liquid in the refrigerator.

On the table we pour the sifted flour.

Butter or margarine is rubbed into flour on a large grater, constantly dipping it into flour. Stir with light movements, grated margarine with flour.

In the grated margarine with flour we make a deepening. We pour in cold liquid that is in the refrigerator.

First, using a large spoon, then manually, quickly knead the puff pastry. You can not knead the dough, just lift it from different sides to the middle and fold it in layers and squeeze it a little.

Finished comb puff dough aside, collecting all the crumbs in the main dough. We give a rectangular shape to the puff pastry, put it in a cellophane bag and send it to the refrigerator for 2 hours, and best for 10-12 hours. The puff pastry is ready. It can be stored in the refrigerator for several days, and in the freezer for up to several months, defrosting it if necessary in the refrigerator.

Prepare a custard on milk for a cake Napoleon:

Rinse the saucepan cold water  and pour in the milk. Add sugar. Put the saucepan on the fire, stirring all the time until the sugar is completely dissolved. Then, the fire should be reduced to a minimum and just leave the milk warmed.

In the bowl, drive in eggs, add flour and mix with a fork or whisk until smooth.

In this mixture, pour 2-3 ladles of hot milk with sugar and mix. Add 2 more ladle of hot milk. Stir and pour the mixture into a saucepan. We put the saucepan on the fire and stirring it with a whisk, cook the cream until it thickens.

Remove and add to the cream 20 gr. butter. Stir and pour the cream into a bowl. Cover with a bag or film and leave to cool to room temperature.

We bake cakes for cake Napoleon:

Take out puff pastry  from the refrigerator and divide it into 4 equal parts. We will bake a medium sized cake, about 20x30 cm. This is roughly 8-12 servings.

The table is sprinkled with flour and rolled one piece of dough into a thin layer, 3 mm thick. Dough and rolling pin sprinkled with flour.

Wipe the dish with a damp cloth and spread out the thinly rolled dough. You can use a rolling pin, screwing a dough onto it. We make cuts on the cake. We bake the cake in the oven, heated to 200-220 degrees for 15-20 minutes before a crispy crust. So we bake all the cakes and add them to each other and let them cool down completely.

Prepare the custard oil

In a bowl, put the remaining (140 g.) Creamy softened butter.

We beat it white with a mixer or kitchen machine. Oils can be put more. So the cream will turn out more magnificent and high at assembly of a cake.

In the beaten oil spread gradually cooled custard, whipping in a dense mass.

In the process of whipping, pour into the cream vanilla sugar  (vanillin). Must get a very magnificent custard.

When the cakes and cream are ready, we begin assembling the cake.

On the plate or tray, lay the first puff cake.

Top spread the custard oil. It does not need to be pitied.

We spread the cream on the surface of the cake evenly.

So we collect the whole cake. We only have 4 cakes. The top of the cake is well smeared with cream and sent to the refrigerator for at least 1 hour.

Let's prepare the powder for the cake from the scraps from the cakes, which we cut off exactly, giving the desired shape to the cake. You can bake a separate crust for sprinkling of the finished cake. Scraps or specially baked cakes just break hands with small pieces. We sprinkle the top and sides of the cake Napoleon. Top with cake of powdered sugar (this classic version  feeding the cake), decorate with fresh fruit or make an inscription.

Today, the cake will decorate the festive table. We celebrate the birthday of our papule. That's why, Catherine cooked chocolate icing (chocolate ink) from butter and cocoa, just connected 3 tablespoons. cocoa with 3 tbsp. softened butter. I mixed it and applied a cake label to the cake bag.

Ready cake Napoleon can be served as a whole, but you can immediately cut into a serving bread knife and serve as a cake for tea. A truly festive cake Napoleon, always coveted, beloved by everyone - will decorate any table and will please home, friends or guests.

But this divine cake Napoleon in a cut. Is not it beautiful and very tasty! Enjoy - do not be shy!

I wish everyone an appetite for Svetlana and my home site!

Cake "Napoleon" - a cult dish of Soviet cuisine. To prepare it takes a lot of time and effort, so "Napoleon" can be seen on our tables only on holidays. But thanks to the ready-made puff test, you can cook dessert more often.

Cake "Napoleon" made from puff pastry - the main principles of cooking

The basis of the cake is made of puff cakes. To cook puff pastry, it will take a long time and certain culinary skills. Not every landlady can cope with this task. If the puff dough turns out wrong, the taste of the cake will be spoiled. And then comes to the rescue ready-made puff pastry, which can be purchased at any store.

For the cake you can use yeast and bezdozhzhevoy puff pastry. It is completely defrosted, after which it is thinly rolled out and cut out the cakes of the desired shape.

Cakes are baked in the oven, or cooked in a dry frying pan.

For "Napoleon" you need to bake about 10-12 cakes. One cake is left and crushed into small crumbs. It is used to cover the cake.

Interlace the cakes with a custard, butter, cream or any other cream.

The main thing is to give the cake a good soak. It is advisable to cook it in the evening and leave it overnight.

Recipe 1. Cake "Napoleon" made from puff pastry with custard

Ingredients

a packet of vanilla sugar;

a liter of milk;

white sugar - 250 g;

3 large eggs;

40 g butter butter;

kg of puff yeast;

75 g of flour of the highest grade.

Cooking method

1. Remove the dough from the freezer and allow it to thaw. The table is sprinkled with flour, cut a piece of dough and slightly rolled into the cake. Put on a baking sheet and bake at 180 degrees for 20 minutes. Cut the corks in the same size. Ready-made cakes  cool, and cut into two pieces along. Fold in a pile and cut the edges to make the cake smooth.

2. Pour the milk into a small saucepan and warm it to a warm state. Baste the eggs in a deep bowl, add the flour, after sifting it. Put in the sugar. Whisk everything with a mixer until smooth, the consistency of thick sour cream. Take care that there are no lumps.

3. Enter the egg mixture with a thin stream into the milk, whisking intensively. Keep on the stove, continuously whisking until bubbles appear on the surface. Remove the saucepan from the stove. In a hot cream, put oil and vanillin and shake well. Cool down.

4. Put a cake on the dish. Abundantly cream the top and edges. So collect the cake until the cakes and cream come to an end. Sprinkle with crumb and stand for about eight hours.

Recipe 2. Napoleon cake made from ready-made dough with cream

Ingredients

two packs of 0.5 kg of puff pastry;

cream in fat content of 33% - 250 ml;

400 ml of condensed milk;

butter 82.5% - a pack.

Cooking method

1. Thaw the dough at room temperature. Carefully unfold it and cut it into three or four pieces. Take the dish on which you will form the cake. Roll one portion of the dough to the size of a larger dish. Put a plate on it and cut out the round cake. Nakolite its fork and shift to the deco, covered with parchment. Scraps set aside. Put the baking tray in the oven and bake for a quarter of an hour at 200 ° C. Similarly bake six cakes. Bake biscuits separately.

2. Connect the soft butter with condensed milk and whisk the mixer at low speed until smooth. Chilled cream whip into a thick foam. Add the whipped cream into the oily-condensed mixture and mix gently with a spatula.

3. Each cake with a lot of cream and put it in a pile. Boka and top also sprinkle with cream and sprinkle with chopped shreds. Soak for 12 hours.

Recipe 3. Napoleon cake made from ready-made puff pastry with butter and sour cream

Ingredients

a packet of butter;

art. sour cream oily;

800 g of a test of a yeast-free puff;

art. condensed milk;

150 g of sugar cane.

Cooking method

1. For a cake, it is better to use a puff pastry, cut into squares. We take the dough out of the freezer and leave it at room temperature to defrost. Place the dough on a parchment covered with decoction. We pierce it with a fork in several places, and we send it to the oven for ten minutes. Bake at 190 C. Similarly, prepare the rest of the cakes. Still hot, cut them along into two parts. One crust is crushed into a crumb,

2. Put the sugar in the bowl with sour cream and beat it with a mixer until smooth and smooth. The first cream is ready.

3. In a separate bowl, whisk the condensed milk with a soft butter. We connect the two creams and mix the spatula. We send the cream to the refrigerator.

4. Completely cooled cakes with cream and spread one on top of the other. We put the board on top and put a jar of water on top. We leave the cake under load for about ten minutes. Then cover the top and edges with cream and sprinkle with crumbs.

Recipe 4. Napoleon cake made from puff pastry with strawberries

Ingredients

dough flaky - 0,5 kg;

half a kilo of fresh strawberries.

Cream

six st. l. powdered sugar;

two tbsp. thick home-made cream.

Cooking method

1. Remove the dough from the freezer and leave it until completely thawed at room temperature. Place the dough on the table, sprinkled with flour, and cut it into eight squares. Each thinly roll and lay out on decocted with parchment. Prokalite with a fork and bake until redness at 200 C. Fold the finished cakes with a pile and cut to make them the same size.

2. Whip the cream with a mixer until firm foam, gradually pouring powdered sugar.

3. Wash strawberries, peel off the tails and dry on a paper napkin. Cut the berries in thin slices.

4. Lay the cake on a plate, grease it with cream and spread the strawberry slices. Cover with the following cake and do the same operation. Collect the cake. You'll decorate the top with a cream and sprinkle it with crumbs.

Recipe 5. Cake "Napoleon" made from puff pastry with mascarpone and cherry

Ingredients

100 g of powdered sugar;

half a kilogram of flaky pastry without yeast;

white sugar - 80 g;

250 g of mascarpone cheese;

art. sour cream with 25% fat content;

150 g of cherry.

Cooking method

1. Take the puff pastry, cut into squares, and leave it to be defrosted. Roll the test squares into a rectangle. We transfer them to the deco, covered with parchment, and send it for a quarter of an hour in the oven. We bake at 180 ° C.

2. Each cake is divided into two parts. Cut off the top roasted layer and crush it into a crumb.

3. Cherry my under the tap, free of tails and bones. We put the berries in a blender. Here we pour sugar and interrupt into a homogeneous berry mass.

4. Mascarpone is combined with sugar powder and sour cream. Whisk everything in a thick cream with a mixer.

5. We put the cake on the dish. Lubricate it with sour cream cheese cream. Top with a thin layer of cherry puree. Cover with the following cake and repeat the procedure. We collect the cake and press it lightly with the palm of your hand. Top and edges of the cake is coated with cream and sprinkled with crumbs.

Recipe 6. Cake "Napoleon" made of puff pastry with cheese cream

Ingredients

kg of puff pastry;

coconut chips - 60 g;

milk - 650 g;

sugar vanilla - 25 g;

eggs - two pieces;

white chocolate  - 300 g;

flour - 50 g;

250 g of Mascarpone cheese.

Cooking method

1. Remove the dough from the freezer. Defrost and divide into eight parts. Spread one on the table, sprinkle with flour and thinly roll. Attach a dish to it, on which there will be a cake, and cut out a circle. Using a rolling pin, transfer it to the deco laid with parchment, and bake for eight minutes at 200 degrees.

2. Cut the scraps separately, cool, place in a bag and chop the rolling pin into a crumb.

3. Pour the milk into a saucepan and put on slow fire. In a separate bowl, hammer two eggs, lightly salt and whisk with a whisk. Pour in the flour and beat again, so that no lumps remain. Add two ladles of hot milk in the mixture and mix.

4. In a thin trickle, enter the egg-milk mixture into the milk and boil, continuously stirring until the first signs of boiling appear. Remove from the plate, add vanilla sugar and broken pieces of white chocolate. Stir until it is completely dissolved. Cool the cream. In a cooled cream, add mascarpone and whisk until smooth.

5. Collect the cake, each cake, promazyvaya cream. Every second sprinkle with coconut shavings. Top with cream and sprinkle with coconut shavings. You can decorate with Raffaello sweets. Scatter the edges with crumb from the cake.

Recipe 7. Cake "Napoleon" made from puff pastry with custard on a manga

Ingredients

half of Art. Sahara;

500 ml of milk;

puff yeast dough  - kg;

art. condensed milk;

75 g of semolina;

150 g butter;

Cooking method

1. Completely thawed ready-made dough divide into eight parts. Each put on the table, sprinkled with flour, and thinly roll. A plate on which you will form a cake, cut out a circle. Nakolite it in several places with a fork and shift with the help of a rolling pin on the deco. Bake until rouge. Finished cakes ostudite. Cut the bakery as well, chill and chop until crumbly.

2. Pour the milk into a sauté pan and put it on the fire. As soon as the first signs of boiling appear, pour a thin stream semolina, vigorously mixing the whisk. Cook for five minutes. Then remove from the plate and add to the cereal peel and lemon juice. Cool down.

3. Whip the butter with sugar until it is completely dissolved. Enter the condensed milk and two spoons of cereal. Mix until uniform.

4. Crust the cream and add up the pile. Top and edges of the cake, too, and sprinkle with crumbs.

  • Defrost the dough only at room temperature. Do not use a microwave oven for this.
  • Puff cake from puff pastry before baking pierce with a fork in several places.
  • After collecting the cake, cover it with a board and place the load on top. Leave for half an hour and only then decorate the top and sides.
  • The longer the cake is poured, the more tender it will turn out.

Ingredients:

  • Dough flaky bezdozhzhevoe - 750 grams.
  • Cream fat (32%) - 200 ml.
  • Butter - 1 packet.
  • Condensed milk - 1 pot.
  • Sugar - 1 / 2-1 glass.

Delicate treat

If you want to pamper yourself and your loved ones with an appetizing dessert, but there is absolutely no time to stand by the stove, you can cook everyone with your favorite Napoleon cake from the ready-made puff pastry. "Napoleon" is associated with many family holidays, because for sure every mother or grandmother sought to present such a delicious and delicate treat to their household.

But the classic layered cake "Napoleon" is prepared for a long time, taking away at each stage takes a lot of energy. Therefore, the decision to bake a cake "Napoleon" from a ready-made puff pastry will be the most faithful.

It is worth saying that the cake "Napoleon", prepared according to the recipe from the ready-made puff pastry, differs from the classical one. In particular, the purchased dough may not be as tasty as homemade, but such shortcomings can easily be compensated with the help of a hand-made cream.

The quick "Napoleon" cake made from ready-made puff pastry is almost as good as the original cake, which appeared more than a hundred years ago in honor of the centenary of the expulsion of Napoleonic troops from Russia.

Today it is customary to bake cakes and cakes of various shapes, but before that they were triangular, symbolizing the famous hat of Napoleon Bonaparte. The authors of the recipe, presumably, are Russian confectioners, but similar desserts are found in Italian, French, Hungarian, English and American cuisines.


From a puff "Napoleon" from air puff pastry with the gentleest custard or a cream cream any sweet tooth will not refuse, therefore this cake is one of the most popular and known all over the world.

Usually for the preparation of the cake "Napoleon" from finished dough  use flaky bezdozhzhevoe, because it consists of more layers, which when baked are made airy, lush and crispy. But at home, you can try to make a cake "Napoleon" and a ready-made yeast puff pastry, the taste is not affected.

When buying a test, it is important to pay attention to its quality, because this will depend on the taste of the finished dessert. For the Napoleon cake, the ready-made puff pastry is ideal for the plates, from which the cakes are formed.

Prepare a Napoleon cake from a ready-made puff pastry is much easier than using homemade cakes, but this does not mean that the finished dessert will not turn out so perfect. After all, you can pay more attention to creating delicious cream, which can be both classic brewed and sour cream, creamy, chocolate, cheese and even boiled condensed milk.


In the cream you can add anything: berries and pieces of fruit, nuts, coconut shavings, honey, lemon zest, mint leaves, etc.

Preparation

One of the simplest, but insanely delicious versions of the Napoleon cake from the ready-made puff pastry is considered to be "lazy". To make it, you do not have to bake cakes for a long time and anxiously wait on the stove, fearing that the custard will burn. It's very simple, but the result will be beyond praise.


To prepare this "Napoleon" cake, the ready-made puff pastry with plates or rolled up rolls is equally suitable, from the latter it is necessary to make several identical pieces in size.

  1. The dough should be thawed at room temperature, if necessary cut into the plates of the right size, do not need to roll out.
  2. The oven should be heated to 200 °, after which the baking sheet is laid with parchment and the pieces of dough are put on it. Bake for about 20 minutes.
  3. For a typical cake you need 6-8 crusts, so before baking the dough should be divided into so many plates. You can do this even after baking, but carefully, and the crumbs are not thrown away, they will be needed later.
  4. One cake to grind into a crumb, the rest completely cool.
  5. Prepare the cream. To do this, beat greasy cream, adding sugar to them.
  6. Butter the butter at room temperature, add the condensed milk (not boiled) and gently stir until smooth.
  7. Mix the oil with the whipped cream, gently stir until homogeneous. The ready-made cream has an excellent filling flavor, and the amount of sugar can be changed at its own discretion.
  8. On a flat dish put one cake, lightly press it down and cover it with plenty of cream. Repeat this way for each cake, for the uppermost leave more cream, and also to coat the edges.
  9. Tiny, prepared in advance abundantly sprinkle the cake from all sides and remove it for several hours in the refrigerator.

Options

The cake "Napoleon" cooked with the use of a ready-made puff pastry and spectacularly decorated, as in the photo, will surprise the guests. For example, you can make for him a gentle cream based on mascarpone and the aroma of liqueur Amaretto.


  1. To do this, you need to prepare a classic custard: grind the egg yolks with sugar, put on a slow fire and gradually pour in the milk, stirring the mass; in a warm mixture gently pour the flour, stir and let thicken.
  2. The custard is allowed to cool to room temperature, then add cream cheese and a little liquor, then whisk well.
  3. Ready cream to cover the cakes, put the cake in the refrigerator.
  4. After a couple of hours, get it, sprinkle it abundantly with coconut shavings (you can use any nut shavings). His tender taste  and an unusual flavor of such a dessert will conquer any sweets.

If you still doubt that you can make a Napoleon cake from a ready-made puff pastry, then watch the video in which everything is described in detail. And be sure to experiment with cream!

And the most interesting thing is that you can cook a prepared puff pastry snack cake  "Napoleon", instead of a sweet cream which uses fish, meat or chicken pate, cream or plain cheese, greens, smoked products and many other ingredients.

Friends, the "Napoleon" cake in our country is a favorite legendary miracle of Soviet cooking. Cakes are baked from puff pastry and impregnated with tender sweet custard. Less common are options with sour cream  or from with butter. It's incredible. delicious treat, deservedly enjoys great success.
  Puff cakes for "Napoleon" can be baked at home, and you can save time and buy in a supermarket. Of course, the first option will be tastier, but the second is much faster. Therefore for today there will be a quick recipe based on the purchased frozen ready-made puff yeast dough.

After all, cooking a classic puff pastry - it's quite a laborious pleasure:

  • The elastic dough is kneaded, which is rolled out in thin sheets and abundantly smeared with butter.
  • Further it is folded in an envelope and kept in the refrigerator.
  • Then again roll out, lubricate, bend and cool ...

This procedure is carried out as long as there are forces. And how professional chefs are praised, - they can make puff pastry from 500 layers! Many modern housewives are not ready for such exploits and one must give preference to the purchased frozen test.
  Ideal for baking is suitable puff sheet and yeast dough. Having bought them you can absolutely not expensive and without problems for a short time to make the legendary "Napoleon".

Quick cake "Napoleon" made from puff pastry with custard, cooking recipe with step-by-step photo

Ingredients:

Layered yeast dough - 1 kg (4 leaves)
  Milk - 1 liter
  Eggs - 3 pieces (large size)
  Flour - 3 tablespoons
  Butter - 40 g
  Sugar - 250 g or to taste
  Vanilla sugar - a sachet

Let's start preparing a quick cake "Napoleon" made of puff pastry.

1. First of all, the cakes should be thawed, so take them out in advance from freezer. Then put them on a baking sheet and send it to a baked oven for 180 minutes for 20 minutes. I draw your attention to the fact that you do not need to roll them out!

2. When the sheets are browned, remove them from the oven.

3. As these yeast sheets, they will rise well when baking. Therefore, with a knife, while they are hot and flexible, gently cut them along into 2 parts. We thus get 8 sheets.

4. The coriander will leave to cool down, and in the meantime we will prepare the cream. Milk warm up to 30 degrees.

5. In a deep bowl we will kill the eggs and fill the sifted flour.

6. Add the sugar.

7. We mix the eggs with eggs with sugar and flour to form a homogeneous mass similar in consistence to thick sour cream.

8. Egg mass in a saucepan with milk.

9. Put the pan on the stove and heat the milk, stirring constantly so that lumps do not form. As soon as the milk starts to rise, immediately remove the pan from the plate.

10. In a hot cream, put the butter and fill the vanillin. Mix well and let cool to room temperature.

11. Now you can proceed with the formation of the cake. On a suitable dish, put the cake.

12. We will miss it with a cream. Be sure to grease the edges so that they are not dry.

13. We will do this procedure until all the cakes are finished.

14.  Do not regret the cream, the more it will be, the more delicious the cake will be!

15. Now we will definitely add the cake, so that the cream on the upper corn does not get weathered. You can sprinkle it with crushed nuts, or with remnants of a cake. When you bake the baked cake in half, it will crumble a little, and these crumbs can be sprinkled with Napoleon. That's exactly what I did.

16. Leave the cake for a few hours to brew and soak to make it soft and tasty.

Bon Appetit!

PS: You can vary the cake "Napoleon" from the puff pastry with the custard, adding all kinds of fillings between the layers. For example, put crushed chocolate, pieces of nuts, slices of berries and fruits, etc.

If you want to prepare a puff pastry for a Napoleon cake yourself, then look how easy it can be done at home.

Napoleon - from childhood a favorite cake, whose appearance on festive table  still causes general ecstasy. Each hostess tries to surprise her guests and the family with a sweet masterpiece, spending almost all day in the kitchen. But today, when the stores have everything that only the soul wants, it's much easier to cook the good old Napoleon from the ready-made puff pastry.

Classical Napoleon is made from a lean-to-puff pastry and cream. At what mousse can be both traditional brewed, and creamy.

In the world our Napoleon is known and under other names. For example, in France and in neighboring Italy this cake is called "millefeuille", which means "yarrow". But in Hungary Napoleon is called the "French Cremes". It is interesting that in the United States of America this cake is named exactly as we have.


According to one version, the Napoleon cake appeared in Russia in 1912. Then, in honor of 100 years since the expulsion of Bonaparte from the territory of Russia, sweets were prepared from a puff pastry in the form of triangles. They were called "Napoleons", as the triangular form of dessert resembled Bonaparte's headdress. Over time, its dimensions have changed, and the love for it - no.

Another version of origin says that the original recipe for this dessert was invented in Naples and called "Naples". But after years, the name was distorted and acquired the well-known name of the famous Napoleon Bonaparte.

Walnut Napoleon with custard


The most common recipe is a puff cake with custard. Such a cake, probably, was tried at least once in the life of each of us. And you can recall its taste right now in the brightest details, is not it?

The furnace it is necessary from puff pastry. Making flour billet on your own is a very laborious task. But to buy a ready-made shop is much easier and faster.

There are several tricks of a successful Napoleon:

  • First, the dough should be stored in the freezer and do not allow repeated freezing.
  • Secondly, the flour billet itself must be taken with oil, that is, using butter and flour.
  • Thirdly, layers for the cake should be baked on parchment without using oil.

So, for the preparation we need:

  • flaky butter paste - 1 kg
  • eggs of chicken - 4 pcs
  • granulated sugar - 2 tablespoons
  • milk cow - 1000 ml
  • vanilla
  • wheat flour - 4 tbsp
  • walnuts - 200 g

The first stage is the preparation of the basis. The dough should be defrosted beforehand and better in the traditional way, since even the defrosting mode in microwave oven  can lightly fry it. The workpiece is usually sold in the form of squares. In a kilogram package there should be 4 layers. Therefore, cut each layer in half, so that there are 8 cakes, and them - in 2 parts. As a result, you get 16 pieces.

Roll these cakes to a thickness of 3-4 mm. Line the baking sheet with parchment and lay out the cake, pierce the entire perimeter with a fork to prevent swelling. The cakes for the cake should be baked in the oven for 5 minutes each.

The second stage is the preparation of the cream. The custard recipe is very simple. It is necessary to whip eggs in the dry bowl with sugar to a thick and stable foam. At the same time, heat the milk in a saucepan and add the egg mass. Mousse constantly stir to prevent the eggs from curling. Add the vanilla and after the mass boils, quickly remove from heat.

The third stage is assembly. Postpone one cake (you can most unsuccessful, for example). Others smeared cream. Approximately in the middle of the height, mix with the mousse half the crushed walnuts. The last cake and sidewalls also grease. Put the padded layer into a crumb, mix with the remaining half of the nuts and decorate this mixture with baked goods.

Coconut Napoleon with Mascarpone and Amaretto Liqueur


If guests and relatives of the classical Napoleon no longer surprise, then you can please them unusual cake  with exquisite mascarpone cheese and aromatic liqueur Amaretto.

This recipe is quite simple and accessible to every hostess.

Ingredients for cake:

  • ready-made puff butter dough - 500 g
  • egg yolks - 6 pieces
  • wheat flour - 3 tbsp
  • cow's milk - 1 tbsp
  • sugar - 120 g
  • mascarpone cheese - 50 g
  • liqueur Amaretto - 50 ml
  • coconut chips

With the defrosted test, we do the same as in the first recipe: cut, roll out, bake in the oven at 200 degrees for 5 minutes each layer.

We prepare impregnating mass, using as a basis the recipe of traditional custard. In a clean bowl, beat egg yolks with granulated sugar to a stable mass. Egg mass to send on a slow fire and, stirring, pour a thin stream of milk. When the mass is warm enough, pour in flour, and when thickened, remove from heat. In the mass cooled to 30 degrees, add the mascarpone cheese and pour in the liqueur, then whisk thoroughly with a fork or a whisk.

The cake is assembled in 2 stages.

First, lubricate the cakes with cream and send to the refrigerator for 2-3 hours. Then cover it with the remaining cream and sprinkle it with fine coconut shavings.

Such a cake will turn out to be unusually fragrant and gentle. He will like even the most sophisticated sweet tooth.

Simple Napoleon with condensed milk


This recipe will be appreciated by avid sweeties, as it will contain a lot of sweet condensed milk. The truth is light and low-calorie cake just can not be called. But, but the kids will be eating it for both cheeks.

It will require:

  • ready-made puff butter dough - 800 g
  • butter - 200 g
  • sugar - 50 g
  • evaporated milk 450 g
  • cream 33% fat content - 250 ml

Dough unfrozen, divided with a knife into pieces of the right size. If there are 6 layers in the package, then each is cut into 2 equal parts, then another 2 parts. Rolling rolling thin, but that each layer was the same size. Bake the biscuits in the oven at 200 degrees for 5 minutes.

The recipe for mousse with condensed milk is very light and it will take a few minutes to prepare it. In a deep bowl or bowl, whip cream with sugar. Separately mix the softened butter and condensed milk. Stir until smooth and inject whipped cream. Here such simple cream perfectly will impregnate dry cakes from puff pastry and will give a cake creamy taste.

The assembly takes place according to the standard: one cake rubbed into crumb for decoration, the rest - abundantly smeared.

Fruit and berry Napoleon


How to diversify the usual cake and make it really summer, easy and gentle? You just need to add fruit and berries to it.

This recipe will appeal to all connoisseurs of vitamin desserts.

For preparation it is necessary to take:

  • puff knitted puff pastry - 500 g
  • mascarpone cheese - 400 g
  • eggs - 2 pieces
  • cream 15-20% - 150 ml
  • cream fatty 33% - 200 ml
  • powdered sugar - 8 tbsp
  • mint - 2 branches
  • raspberry - 100 g
  • blueberries - 100 g
  • cranberries - 100 g
  • currant - 100 g
  • apple - 1 pc
  • banana - 1 piece

This dessert is very unusual, if only because it consists of only 4 layers. So, defrost the workpiece. Divide into 4 equal parts and roll out 6 mm thick. Lay the base on the parchment covered with a parchment, pierce with a toothpick or knife in several places and send it to bake for 5-6 minutes.

In the meantime, we are preparing the creamy-cheesy mousse. Separate whisk the proteins until a persistent foam. Yolks grind with 3 tbsp powdered sugar. Cream 15-20% whisk with whipped sugar powder until thick. Mix everything together and add the mascarpone cheese. Crush the mortar in a mortar and send it there.

Fruits clean and cut: apples cubes, and bananas - ringlets. Peel the berries from the leaves and rinse with water. Drain from excess moisture.

Ready cakes cool. On the bottom layer to lay out the cream, on it to lay out pieces of fruit and berries. So do with each layer. Top the cake with a mousse residue. Put on it berries, slices of apples and bananas.

Fat cream and whip with 3 tablespoons of powdered sugar. You can use a fixer for cream, so that the mass becomes more stable and does not lose shape.

Using a confectionery bag with a "star" nozzle, drop the whipped cream along the edge of the upper cake, making something like a frame for fruits and berries.

Fruit and berry cake is a work of art. Outwardly it looks fantastic, but it also has a very delicate taste.

Look at another master class on quick cooking  Napoleon of the finished dough.

Plum Napoleon

And in conclusion, another wonderful recipe. In the season of fresh fruit, experimenting with desserts is a pleasure. However, today in supermarkets there is absolutely everything, both fresh and frozen. Therefore, plum puff dessert can be prepared both in summer and in winter.

For cooking we will need:

  • finished puff batterless batter  - 500 g
  • plums ripe - 1000 g
  • cream fatty - 100 ml
  • granulated sugar - 150 g (100 g if the plums are very sweet)
  • lemon juice - 1 tbsp
  • ginger - 1 tsp
  • butter - 50 g
  • cinnamon - 1 tsp


The first step is to make cakes. To do this, unfreeze the flour billet and roll it to a thickness of 3-4 mm. Form the layers of the right size. They should be at least 15 pcs.

Put the baking tray with baking parchment paper and lay out the layers. Bake them in the oven at full 200 degrees for 5-6 minutes.

Next, you should prepare a plum cream. Wash the plums under running water, cut and pull out the bones. Fold the fruit in a sauté pan and send to fire. Add sugar, add ginger and cinnamon. Cook until the mass does not decrease in volume. Pour the lemon juice and add the oil. Once again stir and remove from heat.

In parallel, whip the cream with a pinch of sugar until a firm foam.

The assembly is as follows: layer the cream and plum mousse alternately. Collect the cake with cream and sprinkle with crumbs, made from scraps.