This recipe for cake "Napoleon" is my favorite. Delicate, not sugary cream, with a pleasant aroma and delicious puff cakes. I tried a lot of recipes - cakes on beer, on sour cream, made them in a frying pan, and even tried the purchased ones. But it was this dough that made me forget all my previous attempts to find perfect recipe cake "Napoleon" at home.
If you follow all the recommendations on cooking, the result will pleasantly surprise you and exceed all your expectations.
Tips:
1. All products and accessories must be well cooled and even from the freezer (butter, flour, water, eggs, grater, rolling pin, etc.).
2. Rub the oil only on a coarse grater, by no means crush and crush in a blender. Puff cakes you do not get.
3. Collect the dough in a bowl and knead slightly for hands, not letting the butter melt. Napoleon's cake dough must be kept in the fridge - 2 hours, or even more.
Total cooking time - 11 hours 35 minutes
Active cooking time - 1 hour 35 minutes
Cost - $ 7
Calories per 100 grams - 344
kcal
Servings - 14 servings
How to cook a cake "Napoleon"
Ingredients for the dough:
Water — 220-230
ml. (ice)
Egg — pC.
Butter — 400
year
Vinegar — st.l. (apple, 6%)
Salt — 0,5
tsp
Flour — 500
year
Ingredients for cream:
Flour — st.l.
Egg — pC.
Vanilla sugar — tsp
Sugar — 140
year
Milk — 400
ml.
Cognac — st.l.
Butter — 160
year
Cooking:
On a cold chopping board sift cold flour with salt. Remove butter from the freezer. It is necessary to act quickly, the hand is freezing from everything cold. Oil grated (using a large nozzle). I prefer to do it in a glove, so the oil slips less in the hand. In order for the grater not to stick and the oil is well rubbed, I advise you to periodically dip the piece into the flour. 
Lightly mix the rubbed mass and make a funnel in it.
In the measuring cup to drive eggto pour in apple vinegar and bring ice water to a mark of 250 ml. Mix everything thoroughly with a whisk. Pour the liquid in small portions in the oil-flour mixture. 
Gently assemble batter (slightly mixing it) forming a bar or ball out of it. Wrap a piece of dough in a bag (you can use cling film) and put it in the refrigerator for at least 2 hours.
This puff pastry can be cooked at home for the future, freeze it and use it on occasion. It is perfect not only for Napoleon cake, but also for sweet and savory pies, buns, puffs, croissants with various fillings. 
Pour milk into a skillet or pan. Part of (half a cup) cast not bringing to hot condition. We still need it. The rest of the milk that remains in the pan bring to a boiling state. Add both types of sugar, carefully stir the mass until the grains completely disappear. You can give the cream a different taste. Make it classic by adding half a vanilla pod to the milk at the boil (after that it is necessary to strain the milk to get rid of the black vanilla seeds); citrus - grate dried orange peel from one orange or lemon into milk; almond - while whipping butter with custard, add finely chopped, roasted and peeled almonds. In this case, the cake can be decorated with almond petals, not crumbs. Meanwhile, gently mix 2 tablespoons of wheat flour and eggs (be careful, there shouldn't be lumps) by adding a little left-over milk.
In boiling milk with a thin string, continuously stirring with a whisk, pour the egg-milk mixture. Boil the cream until bubbles appear, not allowing it to boil. Cover the finished cream with a film (so as not to form a crust) and leave it until it is completely cooled. 
Beat soft oil (room temperature) with a mixer until white and gradually add a tablespoon of cream without turning off the mixer. At the end, add a spoonful of brandy and beat well one more time. The finished cream should be smooth, light and fluffy. 
Get the dough out of the fridge. Cut it into identical pieces and roll out 3 mm thick according to the size of a given shape. In several places, a layer of dough is punctured with a knife or fork, so that the cakes do not swell when baking. Put the parchment on the baking sheet (do not grease with oil), put the cake and send to bake at 200 ″ for about 7-8 minutes.
Cakes during baking decrease in size - this is normal.
Use all the dough on the cake layers, and roll out the thinnest layer of scraps and residue, bake in the oven. From it will need to make a crumb to decorate the cake. 
From the cooled cakes to form a cake. Cream evenly cover all layers of the cake, top and sides. Sprinkle the cake with chopped crumbs. 
Take out the finished product in a cool place, leave it for 6-8 hours. I advise you to cover the cake with cling film so that the top of the cake is not too dry.
The longer the cake is left to soak, the tastier it is. To sprinkle ready cake powdered sugar. Cut the Napoleon cake into portions with a sharp knife. 
Hooray! He found - the easiest recipe for cake Napoleon! Products - at least, labor - the same, but there are no difficulties at all! According to this recipe, delicious homemade Napoleon will easily bake even the beginning hostess. Checked repeatedly - by my friends and me personally!
I love cake Napoleon !! This is my favorite cake since childhood, and when I was little (and not so little, exactly 20 years old!), I always asked my mother to cook this birthday cake for my Birthday! And now I am delighting home favorite treat. Napoleon in our family is loved by everyone, and I think that many readers agree that this is the most delicious cake in the world!
Only one moment - Napoleon also seemed to me one of the most difficult recipes. I tried several of them: starting from the classic, from homemade puff pastry, continuing with a simplified sand version - also tasty, but easier; and ending with a quick cake from the finished puff pastry - with strawberries or cherries. All these options are tasty and good in their own way. But once I was treated to a delicious, most delicate cake soaked in a fragrant cream, sprinkled with delicate crumb, and the cakes melted in my mouth!
And how I was surprised by the recipe of the simplest Napoleon with its minimalism. It turns out that the pinnacle of culinary excellence and a crown of gourmet fantasies can be baked easily and quickly! I suggest you try it too! The cake is very big and tasty.
The volume of a glass is 200 ml, flour = 130 g, sugar = 200 g.
Ingredients:
For cake layers:
- 3 cups flour (390-400 g);
- 250 g butter;
- 100 ml of water.
For custard:
- 1 l of milk;
- 2 eggs;
- 300 g of sugar (1.5 cups);
- 2 bags vanilla sugar or a couple of vanillin pinches;
- 2 tablespoons with a hill of flour.
How to bake:
Knead the dough for the cake layers: sift the flour into a bowl, and pour the cold butter on a large grater.
Rub hands into a crumb and pour cold water.
Quickly knead the dough with your hands and blind in a lump - well, even if it is not homogeneous, the main thing is that it is blinded! It is not necessary to pour a lot of flour, so, zhmenka can be over the norm, yet the flour is different; at first it seems that the dough is sticky, but then you realize that the dry and liquid ingredients are just in balance.
Roll the bun out of the dough, put it in the fridge for 30 minutes. Here is how simple! Much easier than puff pastry.
In the meantime, the dough is cooled, we will prepare two sheets of parchment, a rolling pin, a baking sheet, a knife and what you will use as a template for trimming the cake layers: a lid from a large pan, a plate or cardboard. Cake can be given both round and square or rectangular shape.
Taking out the dough, roll it into a plump sausage and cut into 8 pieces. To make them equal, it is convenient to do this: cut in half, then each half again in half - into quarters; and them again in half - on the eighth.
Turn on the oven, let it warm up to 200C.
Put a sheet of parchment on the table, sprinkle with flour. Put one piece of dough on paper, sprinkle with flour and roll it out, adding flour and turning it over into a thin cake. The thinner, the better - so that it “shines” directly! Just try to roll out more evenly, otherwise it can be unevenly baked: in thin places it is already fried, and in fat places it is still under-cooked. So we roll out exactly and thinly, millimeter 2. And we pin up with a fork so as not to swell up when baking.
We transfer the cake right to the parchment on a baking sheet and put it in the oven.
Thin cake layers are baked very quickly: 5 minutes at 200 ° C and ready! Do not overdry, because they will become brittle. Gold-plated - and enough!
In the meantime, one cake in the oven, on the second sheet of parchment we roll out the next, as when baking honey cake - thanks to this “conveyor”, things are going on cheerfully and cheerfully.
Having got the cake, right there, hot, we put the template and cut it in shape. If you hesitate - it can crumble. But this is nothing, broken cakes can be placed in the middle of the cake. Trim so far folded in a bowl - they will need for the crumbs. And the cakes neatly stack in a dish.
Here are all the cakes ready! You can make custard. I usually make a special “Napoleon” cream for this cake, but here the recipe is a little different, but I liked it because of its simplicity.
So, we divide a liter of milk in half. One half of the set on fire with non-stick saucepan, let it be heated.
In the second half-liter of milk, add sugar, eggs, vanillin, flour and beat everything with a mixer or a whisk, so that there are no lumps left.
When the milk on the stove begins to boil, pour a whipped mixture into the boiling milk in a thin stream. Stir before pouring, if the sugar has managed to settle to the bottom of the bowl after beating.
And cook the cream, stirring all the time, until thick. I cooked for 5-6 minutes on medium heat and again, after boiling, a minute or two less fire on average.
At first, the cream is liquid, but don't let it bother you: in the end, it will turn out to be the desired thickness. At first it pours like milk; then, starting to boil, it becomes thicker, gurgling like semolina. Ready hot cream may still seem watery - but, cooling down, it becomes even thicker. Cream at room temperature is just such a consistency, which is necessary to fluff and well soak cakes.
We coat the cakes, stacking them on each other. Handle the cake carefully - they are very fragile.
Top cake and sides of the cake also lubricate the cream. Crumble your hands into small pieces and sprinkle the cake on top and sides.
And now a little patience ... we lick on the cake and wait for it to soak.
Ideally - until the morning, but if you really want, you can taste it in a couple of hours.
But it is better to cultivate willpower, since the soaked cake is much more delicious!
This is exactly the "same", familiar from childhood, the taste of this "Napoleon"! And I am very glad that it was so easy to make a favorite cake. I am pleased to share with you; great if the recipe is loved by your family too!
Hello to all. Today I will share with you the recipe of the legendary cake Napoleon. I think many people associate this dessert with childhood, and also with the New Year. Because, as, most often, it was on this holiday that our mothers and grandmothers indulged us with this masterpiece.
There are two camps of people who are divided by type of finished product into a “wet” version and a “dry” one, or, more precisely, into a soaked and crisp one. I prefer the “wet” version of Napoleon. With a lot of. Recently began to prepare a light version of the cream -. With him, the cake just melts in your mouth. Well, if you are a fan of "crunch", then simply replace the custard with butter, and you will be happy. For example, .
In general, what is Napoleon cake? This product is made of puff pastry. I will tell you in detail how to cook this puff pastry at home. Of course, you can buy and ready option puff pastry. But, as you understand, the taste will be completely different.
I will not write here about cooking custard, I simply give references to two creams, the choice is yours - and. Well, for lovers of crunching -.
So, how to cook a cake Napoleon at home. By the way, I want to note that the weight of the cake in my recipe is 2-2.5 kg., If you want to be smaller, you can safely reduce the ingredients by half.
Napoleon cake recipe step by step with photos.
Ingredients:
- 450 gr. flour
- 250 gr. butter 82.5%
- 1 egg
- 150 ml. ice water
- 1 tbsp. l Vinegar 6% (I have white wine)
- 1 tsp salt (no slides)
Cooking:
Butter and a glass of water are sent to the freezer for about 30 minutes. I usually put butter in the chamber in the evening, and in the morning I start cooking.
Sift the flour into the bowl.
There we rub our well-cooled butter on a large grater, all the while mixing the butter with flour.
Quickly rub the grated butter with flour with your hands, spend no more than 2−3 minutes.
In the cooled water add egg, salt and vinegar.
Stir with a fork. Vinegar can be any, only not more than 6%. In my case, it is white wine.
Pour this liquid into the oil - flour mixture and collect the dough in a bowl. There is no need to knead the dough for a long time until smooth. Ideally, it is obtained with large pieces of non-melted butter.
Our dough is divided into 13−15 parts. This time, I had a diameter of 19 cm. There were 15 cakes; before that, the diameter was 22 cm. 12–13 cakes came out. We remove the dough in a container sprinkled with flour either in the refrigerator for 3-4 hours, or in freezer for an hour.
During this time, prepare the cream. I have on my site recipes of two types of cream, which are ideal for the layer of this cake. and its light version. You can choose a cream at your discretion. In these articles, the number of ingredients is calculated specifically for this recipe.
After our dough has cooled, proceed to the rolling. If the dough was in the freezer, then put it in the fridge. Each time we take the balls out of the refrigerator one by one, the rest of the dough is not removed, so that it does not melt prematurely.
I took advantage of my miracle purchase - a silicone mat, it has markings with different diameters. In one of the articles I already told you about its advantages, then I was preparing.
Here is my silicone pad.
If you do not have this device, then I suggest rolling out the dough on parchment, where you will draw a circle of the diameter you need beforehand (just remember to turn the parchment to the other side before rolling it so that you don’t have any dough with pencil particles). So, you at least understand something to strive for.
Dough should be rolled out as thinly as possible, constantly rolling a rolling pin with flour. Of the specified number of cakes, the thickness will be just minimal. It is necessary to roll out the dough a little more than a delineated circle. Firstly, the dough will be pressed during baking, well, and secondly, we will make the finish coating of our cake from the trimmings.
After you roll out the dough, it should be chopped with a fork. So the cake will not rise much when baking.
I baked cakes directly on the rug, if not, then roll the rolled cakes onto a baking sheet covered with parchment, and bake at 200 ° 5-7 minutes until golden brown. Try to fit on the baking sheet at once 2 cakes, so the baking time will be significantly reduced.
As soon as the cake will be ready, you must immediately cut it! This is a very important moment, as the oven cakes are still malleable, as they cool down they become brittle and will simply crumble. Crop the same way, focusing on the saucer, gently with a knife. And even easier - cut with the help of the lid, it just needs to scroll left and right by half a turn, and no knife is needed, and the circle is perfect. I, unfortunately, did not have the lid of the diameter I needed, and I used the plate.
Cut the cut-off cake on the grid and let it cool.
So we do with each cake.
During baking, our cream is just cool and ready to go.
We collect the cake.
Put a couple of spoons of cream on the dish so that the cake does not slide.
Top we put the cake.
Lubricate it with cream. You do not regret the cream, in my recipe there is a sufficient amount (2-3 tablespoons can be taken safely). So doing with all the cake. At your request, you can put some stuffing in the interlayer, my mother always puts walnuts, you can add jam or Kurd, boiled condensed milk. This time I was smearing every 3 korzh, I just had a jar left after cooking. And you can not add anything, our dessert so it tastes great.
After we have collected the whole cake, we press it down a little with our hand on top and send it in the fridge for a couple of hours. During this time, the cakes are slightly soaked with cream and the cake will settle. You can put the load on the cakes on top for about 30 minutes, so the cakes will become even softer.
We send the cake to the fridge for half an hour, in order for the cream to clutch.
At this time, put our trim cakes in a blender and grind them. I do not like to grind into a crumb, I think it is more suitable for. But you can choose a different size for yourself. By the way, you can grind and just with your hands or with the help of a rolling pin, if there is no blender in everyday life.
Sprinkle these cuts on our cake.
We clean the refrigerator soak. Best for the night. Top can be decorated with berries, but you can not decorate and leave so.
That's what a handsome man turns out. A large number of cakes and cream make this cake a truly royal dessert. The recipe for this cake borrowed from Victoria Melnik, for which she thanks a lot.
And, after such a delicate and feminine cake, I will soon tell you the recipe of a real masculine, brutal, handsome man — cake on a dark beer, chocolate cream and ganache ... And all this magnificence of taste will come together. Your men should appreciate. Do not miss!
Good appetite.
Today we baked a delicious cake Napoleon. The cake for this recipe is not just delicious, but delicious. We have long been looking for a recipe for delicious Napoleon, yesterday we found a recipe on social networks, we really liked the recipe and without hesitation we bought necessary products and prepared a cake Napoleon.
Today, we walked with the children on the street and brought a sprig of mountain ash home, so today we got into the frame and mountain ash. It is autumn now, the air outside is cool and fresh, the yellow leaves fall circling on the ground, such beauty is around. I recently visited the exhibition of chrysanthemums in Kiev, the exhibition is called “Illusions of Autumn”; you can see photos from the exhibition of chrysanthemums in my article. Returning home from a walk so wanted to drink a cup of hot tea with lemon and a slice delicious cake Napoleon In addition, it can be cooked both on ordinary weekdays and on weekends, when the whole family is assembled, as well as for any holiday, I think the guests will be delighted.
Ingredients for the dough:
- 3 cups flour
- 0.300 grams of margarine
- 0.5 glasses of water
- 1 tbsp. spoon brandy
- salt on the tip of a knife
Custard:
- 1 liter of milk
- 3 eggs
- 200 grams of sugar
- 10 grams of vanilla sugar
- 3/4 cup flour
Oil cream:
- 200 grams of butter
- 190 grams of condensed milk 8.5%
Cooking:
We need three hundred grams of cold margarine.
In the margarine add flour.
Cold margarine flour needs to be ground into a crumb.
Add one tablespoon of brandy.
Add salt on the tip of the knife.
Add half a glass of cold water.
Knead the dough, wrap it in food wrap or in kulechek. The dough must be put in the fridge for half an hour.
Roll out a piece of dough with a rolling pin on baking paper, cut off the cake with a plate.
Cake should be pierced with a fork, so that when baking it is not swollen.
Bake cakes at a temperature of 200 degrees, bake cakes for about 7 minutes. Make sure the cakes are not burned. We got 12 cakes, and 13 cakes were made of scraps.
2 cakes we need to crush into crumb to sprinkle our cake.
While our cakes cool, we prepare custard for them.
Cooking custard.
We need 3 eggs.
Add 200 grams of sugar.
Add flour.
Add vanilla sugar.
And rubbing all white.
Boil a liter of milk and cool. Now we combine our egg mass with milk.
We mix everything well and set it on fire.
And now you need to continuously stir the whisk until thick. Do not leave the cream for a minute. Make sure that the cream is not burnt.
Here such should turn out a custard. Now let the cream cool down.
Prepare the butter cream, to do this, beat 200 grams of oil with a mixer and pour in a thin stream of condensed milk. I take a jar of 380 grams and pour the floor of the jar into the cream. This is how I got a silky, beautiful cream.
Now combine the butter cream with custard (cooled custard).
All mix well.
Lubricate cakes cream.
The cream should be used all, on the cake about 2.5 tablespoons of cream.
Now you need to sprinkle the top and sides of the cake with crumb from the cake layers.
The cake should be soaked for about 12 hours in a cold place. When the cake is soaked, it will settle. Here is the cake in the cut.
Now you can drink tea with a cake.
Enjoy your meal.
You can for the weekend to please your family and bake, a recipe with step by step photos or a cake that includes walnuts, a recipe, too, with step-by-step photos, so that you will not be difficult to cook. Cook with pleasure!
Cake "Napoleon" recipe is the best, delicious, presented in today's article. Many people are frightened by the process of making this cake at home, it seems that the process is long, time consuming, and the result is eaten in a short time, it’s better to buy in the store than to try to bake a napoleon cake homemade. I agree only with the last argument, yes, the cake is eaten very quickly, especially when two sweet-tooths live at home))
There are several options for preparing a cake, Napoleon, you can cook according to a classic recipe, in a pan and others, each can choose his most delicious recipe, because, as everyone knows, everyone has different tastes. I will present just a few step by step recipes for a napoleon cake.
Napoleon cake recipe in a pan
Napoleon cake prepared according to this recipe turns out delicious, airy, so homemade, it will please both the household and guests. Housewives are used to baking in the oven, but what if they don’t have an oven, stop baking or look for alternatives? A few years ago, for example, I had a stove with a broken oven, but I did not despair and found a way out - I baked napoleon cake in a frying pan, I was pleased with the households with sweets.
Ingredients:
- Flour 3-4 glasses
- Water is very cold 70 ml
- Margarine (I usually buy with a stock, always useful) - 1 pack
- Milk 700 ml
- Salt pinch
- Sugar 5 tablespoons
- Vanilla sugar - bag
- Flour (for making cream) 1.5 tablespoons
- Butter - Pack (200 g)
- Egg - 1 pc.
How to cook a cake in a pan:
Next, proceed to the preparation of custard for cake Napoleon
- 500 ml of milk we boil
- mix flour in a cup (1.5 tbsp), egg, milk (200 ml) and sugar (5 tablespoons). We continue to stir until a homogeneous consistency is obtained.
- Next, the resulting mixture gently, in a thin stream pour into boiled milk.
- Thoroughly mix the cream and continue to cook until thick.
- After the cream for the cake Napoleon thickened - remove the saucepan from the heat and add the butter.
With a cold cream we grease the cake tarts, sprinkle with crushed walnuts and send in the fridge.
Napoleon cake cooked in a pan is ready. Simple, tasty, at home.
Napoleon cake recipe with condensed milk in the oven
Ingredients:
- Butter 400 g
- Eggs - 2 pcs
- Wheat flour - 600 g
- Boiled water 150 ml
- Vodka 3 tablespoons
- Condensed milk 400 ml (you can use condensed milk, cooked at home, if you do not know how to cook it, subscribe to blog updates at the bottom of the page - I will soon post the condensed milk recipe that I cook for my family).
- Vinegar 9% 1 tablespoon
- Salt to taste
How to bake a cake napoleon with condensed milk in the oven
Napoleon cake classic recipe with photo
Ingredients
- Butter 200 g
- Flour - 3 glasses
- Egg - 1 pc
- Milk - 0.5 cup
- Salt - Pinch
- Soda 0.5 hl, hydrated with vinegar (1 tsp)
How to cook a cake Napoleon classic (step by step recipe):
The classic recipe for making custard for Napoleon cake
Ingredients for custard:
- Sugar - 400-500 g
- Egg - 1 pc
- Milk - 1 liter
- Starch - 3 tablespoons
How to make a custard cake for Napoleon:
- Pour some of the milk (incomplete glass) into a separate bowl, add starch and mix well. Add the egg and again thoroughly stir until a homogeneous consistency.
- The remaining milk is poured into the pan, add sugar and send to the stove. When the milk boils - mix and wait for the moment when the sugar is completely dissolved.
- Add a thin stream into the sugar milk starch mixture, which we prepared early. We continue to mix until thick.
Well, that's all, custard, cooked according to the classic recipe is ready, can be used for its intended purpose. In our case - lubricate the cake Napoleon.
So I told you all the most best recipes Cake "Napoleon (in the pan, with condensed milk, classic), as well as Classic recipe cooking custard. If you have your own secrets of cooking delicious, homemade cake Napoleon - share in the comments, I will listen with pleasure. After all, there is no limit to perfection, especially in cooking.
Not to miss new delicious recipes - Subscribe to blog updates! Well, I say goodbye to you) Bye bye!
Best regards, Olga
