For the custard:

• 4 eggs;
• 350 g granulated sugar;
• liter of milk;
• 200 g butter;
• vanilla pod;
• 4 tbsp. spoons of flour;
• 2 tbsp. spoons of cognac.

Preparation of the dough:

• Sift the flour onto the work surface of the table; it is better to pass the cereal through a sieve three times so that the finished product is airy.

Important!

All ingredients for Napoleon must be chilled.

• Take the creamy product out of the freezer and quickly grate it. The oil must be of high quality and fresh. Mix with flour.

• Beat the eggs into a separate container, pour in water and two tablespoons of water, add a little salt and shake with a whisk. With vodka, the dough turns out dry and at the same time airy.

• Add the resulting mixture to the flour mixture and mix. You don’t need to knead the base with your hands for a long time, just gather it into a ball, wrap it in cling film and cool it for two hours.

Preparing the custard:

1. Pour the milk drink into a saucepan, add sweet granules, add a vanilla pod and put on fire. Cook over low heat until all the sweet grains have dissolved.
2. In another bowl, stir eggs, flour and cognac until smooth.

1. Add the egg mixture portionwise to the hot milk drink and heat the contents of the saucepan until thick.
2. Then remove from the heat, add pieces of butter and beat until you get a soft and thick custard, which we cover with film and leave to cool.

Baking the cakes:

• Cover the table with parchment, place a piece of dough and stretch it into a thin layer the size of a baking sheet, prick the entire surface of the dough with a fork.
• Using a sharp knife, divide the layer into six equal parts and bake the cakes one by one in the oven for five minutes.

Advice!

There is no need to overbake the cakes; as soon as the dough rises and becomes golden brown, you can take out the baking sheet.

• From the resulting amount of dough you can bake 24 cakes (size 12x14 cm) or 16 cakes (size 14x18).

Assembling the cake

• We leave one cake layer, put the rest in a stack, soak each cake layer with custard. We also coat the sides and surface of the dessert with cream.

• Crumble the set aside cake and cover the cake on all sides. To soak, keep the dessert at room temperature for five hours, then transfer it to a cool place overnight.

Today there are different ideas about what a Napoleon cake should be like. Some believe that such a dessert should be crispy, others have a different opinion and insist that the cake should be well soaked in cream.

Ingredients for the dough:

• 450 g flour;
• 250 g butter;
• 1 egg;
• 150 ml ice water;
• Art. a spoonful of wine vinegar;
• 1 teaspoon of soda.

Ingredients for cream:

• liter of milk;
• 200 ml cream (30%);
• 4 eggs;
• 250 g granulated sugar;
• 50 g powdered sugar;
• 60 g corn starch;
• 100 g butter;
• 10 g vanilla sugar.

Preparation of the dough:

1. Before starting the cooking process, keep the water and creamy product in the freezer for half an hour.
2. Rub the frozen creamy product into the sifted flour using a grater. Grind the butter quickly so that it does not melt. Mix with flour.
3. Pour ice water and vinegar into any container, beat in the eggs, add salt and shake with a fork.
4. Combine the resulting liquid with the butter-flour mixture and collect the dough into a bun.
5. Divide the flour bun into equal parts, put them in a container, sprinkle with flour and cool for three hours or put in the freezer for an hour.

Preparation of cream:

• Traditionally, cake cream is brewed with milk alone, but you can improve the recipe and add cream.
• Place the saucepan with the milk drink on the stove and keep it on the fire until the first bubbles appear.
• While the milk is warming up, whisk the remaining ingredients for the cream: eggs, sweetener and starch.

Advice!

Corn starch can be replaced with potato thickener or flour, but the cream will taste different.

• Add the resulting mixture to a hot milk drink and stir everything quickly so that there are no lumps in the finished cream. Heat until thickened.
• Afterwards, remove the saucepan with the contents from the heat, add pieces of butter and mix with a mixer. Let the cream cool, and then cover it with film so that it does not become covered with a film, and set it to cool for several hours.
• Whip the cold cream until stiff peaks form, then add spoonfuls to the custard and stir gently with a spatula.

1. We take out the flour balls one at a time, place them on parchment and stretch it into a thin layer, prick the surface with a fork and bake the cake for 5-7 minutes.
2. The finished cake must be immediately given a beautiful, even shape. As soon as the cake cools down, it will not be possible to cut it; it will simply begin to break and crumble. We don’t throw away the scraps; they will be used for sprinkling the cake.

Cake assembly:

1. As soon as all the preparations for the dessert are ready, you can take the cream out of the refrigerator and assemble the “Napoleon”.
2. To prevent the cake from sliding on the dish, spread a few spoons of cream over its surface.
3. After that, add the cake layer and grease it with plenty of cream (no need to be sorry). We do the same with all the cakes.
4. Lightly press the already assembled cake with your hands and place it in a cool place for two hours.
5. Then we take it out, coat it on all sides and again keep it in the cold for half an hour.
6. We take the leftover scraps and grind them into crumbs, cover the cake on all sides. Return the treat to a cool place overnight.

Every family tries to prepare Napoleon cake, but only for the festive table, because it takes quite a lot of time to prepare. But today there is a simple recipe, and more than one, thanks to which you can quickly make a delicious dessert for a family tea party.

Ingredients:

• 500 g puff pastry (ready in rolls);
• 380 ml condensed milk;
• 150 g butter;
• a glass of cream (33%).

Preparation:

• Carefully unroll the rolls and divide the dough into equal parts.
• We turn each part into a thin layer of round or rectangular shape. We trim the ends so that the cake turns out smooth and beautiful (do not throw away the trimmings). Advice! The thinner the layer, the better the cakes are saturated.
• Prick the dessert base with a fork and bake until golden brown for 12-15 minutes (temperature 180°C).
• Once all the cakes are ready, you can prepare the cream to soak them. Everything is simple here: pour the concentrated product into soft butter and beat until smooth.
• Separately whip the cold cream.

Advice!

In order to whip the cream to stable peaks, not only the cream product itself must be chilled, but also the whisks, as well as the whipping container.

• Gently place the whipped cream into the sweet mixture and stir the cream with a spatula using gentle movements.
• Assembling the cake: to do this, simply lay out the cakes in a stack, soak each one with cream. We also coat the surface and sides with cream.
• Dry the dough scraps, crush them with a rolling pin, and cover the dessert with crumbs.
• Place the cake in the refrigerator for 10 hours.

Today, to soak dessert cake layers, you can use creams of different tastes and consistency. Some housewives simply coat the cakes with condensed milk. But the real dessert is prepared with custard, which also has several variations in preparation.

Ingredients for the dough:

• 200 g butter;
• 3 cups flour;
• 150 ml milk;
• Art. spoon of vinegar;
• teaspoon salt;
• a pinch of soda.

For cream:

• 500 ml sour cream (20%);
• 600 ml milk;
• 3 eggs;
• a glass of sugar;
• 2 tbsp. spoons of starch.

Preparation:

• For the dough, rub the chilled butter with flour into crumbs. Pour in the milk drink, add the other ingredients for the dessert base, and knead the elastic dough.
• Divide the base into equal parts (15-16 lumps), wrap it in film and put it in a cool place for several hours (preferably overnight).
• Then we turn each bun on parchment into a layer, using a plate we give the blanks an even round shape. Prick the cakes with a fork and bake one by one in the oven for 5-7 minutes (temperature 200°C).

Advice!

Ready-made cakes should be handled carefully, as they are very fragile and can break into pieces.

• For the cream, stir the starch in a glass of milk, then beat the eggs into the mixture and add the sweetener, stir well.
• Heat the rest of the milk on the stove and then pour the starch-egg mixture into the hot drink and heat until thickened. Then remove from heat, cool to room temperature and mix with sour cream.

Advice!

If the sour cream is liquid, then it should be placed on cheesecloth and hung over a bowl so that all the whey drains from it.

• To assemble the dessert, leave two cake layers for sprinkling, place the rest on a plate in a stack, grease each with cream. As soon as all the cakes are laid out, soak the sides and surface of the dessert with cream and sprinkle the cake with crumbs.
• Before serving, the cake should be well soaked, so put it in the cold for 7-8 hours, but overnight.

You can prepare the Napoleon cake without an oven, because you can bake the cakes in a regular frying pan. The cake can be made with custard or butter cream, but it turns out very tasty when two types of cream are used in the dessert.

Ingredients for the dough:

• 3 cups flour;
• 250 g butter;
• 0.5 glasses of water;
• 0.5 spoons of slaked (vinegar) soda;
• a pinch of salt.

For the custard:

• 0.5 glasses of milk;
• 2 tbsp. spoons of flour;
• 2 eggs;
• a glass of granulated sugar;
• 100 g butter.

For buttercream:

• a stick of butter;
• can of condensed milk.

Preparation of custard and butter cream:

• For the custard, immediately beat the eggs with sweetener and flour in a saucepan, pour in the milk drink, stir and put on fire. Cook the cream with constant stirring.

• As soon as the mixture begins to boil, remove from heat, cool and beat with butter.
• For butter cream, take a soft cream product and beat it with a mixer together with condensed milk until the mass increases in volume.

Advice!

It is better not to add vanilla to the buttercream so that it does not interrupt the taste of condensed milk.

Baking the cake layers and assembling the cake:

• Pour flour into a bowl, add cold butter, grated, a little more salt, and cold water mixed with vinegar. Mix quickly, form a ball, wrap in film and cool the base for 30 minutes.
• Then we take out the dough, divide it into equal pieces, roll each into a layer, form a circle with a diameter the size of a frying pan and bake the cakes for 2-3 minutes.

• To assemble the dessert, be sure to coat the first cake layer with custard, then soak the cake layers one at a time. Coat the sides and surface with butter cream.

• Sprinkle the cake with crumbs and give the dessert time to rest and soak well.

Napoleon cake with vanilla custard will always be welcome on any table. In order for the dessert to turn out truly tasty, it must be given time to soak well. Some housewives prepare such a cake two days before the holiday, because this is how you can achieve amazing results at home.

Ingredients for the crust:

• 150 ml cold water;
• 2 eggs;
• 400 g butter;
• 700 g flour;
• 3 tbsp. spoons of vodka;
• Art. spoon of vinegar;
• a pinch of salt.

For cream:

• 1.5 liters of milk;
• 2 tbsp. spoons of vanilla extract;
• 7 egg yolks;
• 100 g flour;
• 200 g butter (if desired);
• 350 g sugar.

Preparing the cream

• Let's prepare the dessert step by step and start with custard. Pour the egg yolks into the mixer bowl and beat together with sugar, pour in 50 ml of milk, sift the flour and stir thoroughly.

• Pour the remaining milk drink into a saucepan along with vanilla extract and place on the stove. As soon as the milk boils, pour in the egg mixture and stir quickly so that the yolks do not have time to curdle.

• Cook until thick, then remove from the stove, cool and mix with butter.

Advice!

For cream, butter can be replaced with cream.

What delicious food can be prepared quickly? See ideas on our Instagram:

• In a deep bowl, mix cold water with water and vinegar.
• In another container, beat the eggs with a regular whisk along with a pinch of salt and pour water into them, mix.

• Cut the cold butter into cubes, sprinkle with flour and use a knife to turn the ingredients into flour crumbs. Then mix with the egg mixture and quickly knead the dough.

• Divide the baking base into 12 parts, place the flour balls on a plate, sprinkle with flour, wrap in film and cool for an hour.

• Then we take out the dough, make a layer from each ball, bake the cakes on parchment for 5-7 minutes (temperature 220C°).

• We immediately cut off the edges of the finished cakes and grind the scraps into crumbs.

Assembling the cake

1. To assemble the cake, you can take a springform pan, grease it with oil and cover it with film. We soak each cake with cream and place it in a stack.
2. Then cover with film and leave the dessert in the cold for at least 12 hours.
3. Afterwards, remove the cake, cover with crumbs and, if desired, decorate with fresh berries.

Today there are different recipes for the famous dessert, thanks to which you can quickly and tasty prepare Napoleon. Many housewives use condensed milk to soak the cakes; the cream turns out tender and not too cloying.

Ingredients for the dough:

• a pack of margarine (butter);
• one egg;
• 155 ml cold water;
• 3 tbsp. spoons of vodka;
• 1 tbsp. spoon of vinegar;
• 600 g flour;
• a pinch of salt.

For cream:

• pack of butter;
• can of condensed milk.

Preparation:

1. Mix cold water with vinegar, and grind the flour until crumbly along with margarine chopped with a knife.
2. Make a hole in the resulting dough and fill it with an egg beaten with salt, water with vinegar and alcohol, quickly knead the dough and put it in the freezer for an hour, wrapping it in cling film.
3. We divide the chilled dough into equal sized koloboks and from each we make thin round or rectangular cake blanks.
4. Before putting the dough in the oven, prick it with a fork and you can bake for 6 minutes (temperature 220°C).
5. We give the finished cakes an even shape, cutting off their edges, and grind the remaining cakes into crumbs.
6. For the cream, take the softened cream product and mix it using a mixer.
7. We soak each cake with cream, assemble it, completely coat the cake with creamy impregnation and cover it with crumbs.
8. After the dessert is well soaked, it can be served with tea.

Another simple dessert recipe, which also uses condensed milk for the cream, but not with a creamy taste, but with a caramel one.

Ingredients for the dough:

• 700 g flour;
• 400 g butter;
• 2 eggs;
• 3 tbsp. spoons of water;
• 3 tbsp. spoons of vodka;
• Art. spoon of vinegar;
• teaspoon salt.

For cream:

• 500 ml milk;
• 2 eggs;
• 4 tbsp. spoons of starch;
• 1.5 cans of boiled condensed milk;
• 750 ml cream (30%);
• ¾ cup powdered sugar.

Cooking method:

• Pour the eggs into the bowl and whisk together with a pinch of salt.
• Mix the egg mixture with vodka, vinegar and water.
• Grind the solid creamy product with a knife, sprinkle with flour and collect the ingredients in a lump, make a hole in it and pour in the egg mixture, knead the dough.
• Divide the base into equal balls, wrap each ball of dough in film and refrigerate for an hour.
• After the time has passed, bake thin cakes from the chilled dough for 5-7 minutes (temperature 220°C).

Advice!

Don’t forget to prick the dough with a fork before baking; if you don’t do this, it will simply swell.

• Let's move on to the cream: pour the milk drink into a saucepan, heat it up, then pour in the eggs and add the starch, stir quickly to prevent the formation of lumps.
• Cook the mixture until thick, then cool and beat with a mixer with boiled condensed milk.
• In a separate bowl, beat the cold cream along with the sweet powder and carefully combine it with the caramel cream.
• We assemble the finished cakes and cream, cover the finished dessert with crumbs and give it a day to soak well.

Ingredients:

• packaging of finished cakes;
• 180 g butter;
• 380 ml condensed milk;
• vanilla to taste.

Preparation:

1. Place the softened cream product in a mixer bowl, pour in the sweet milk and add vanilla, beat the ingredients until smooth.
2. Coat the finished cakes with cream and place them in a stack. We leave one sheet of dough, grind it into crumbs and use it to sprinkle the already assembled dessert.
3. We put the cake in a cool place for 12 hours so that it is well soaked.

The main thing in preparing dessert is the naturalness and freshness of the ingredients used. This is the only way to prepare a real “Napoleon” with the taste of Soviet childhood.

Not everyone knows how to bake the well-known and beloved Napoleon cake themselves. Some people are afraid to get involved with a difficult dessert and this is completely in vain, because there is nothing complicated in preparing this wonderful cake, the main thing is to follow the recipe exactly and not be nervous.

Homemade Napoleon cake with custard

Notes:
The butter for preparing the dough should be well chilled, and for the cream - at room temperature.
You can add more sugar to the cream, especially if you prefer very sweet desserts.
Wheat flour for the cream can be replaced with a little more starch, corn or potato.

Required ingredients:

• fresh egg – 1 pc.,
• cold water – 250 ml,
• salt - a pinch,
• butter – 250 grams,
• wheat flour – 700 grams.

• milk – 1 liter,
• fresh eggs – 6 pcs.,
• vanillin - a pinch,
• granulated sugar – 250 grams,
• butter – 200 grams,
• wheat flour – 120 grams.

Description of the cooking process:

Sift the flour into a large bowl and add the diced butter.

Using a sharp knife, chop the combined ingredients into homogeneous crumbs.

Add a raw egg and a pinch of salt to cold water, and then beat everything thoroughly with a fork into a homogeneous mass.

Pour the resulting mixture into the flour crumbs and quickly knead the dough, and it is better to do this not with a spoon, but with your hands.

Finish kneading the dough on a floured surface. The finished dough should come together and not stick to your hands at all. Wrap it in cling film and place it in the refrigerator for a while.

For the cream, combine eggs and granulated sugar into a fluffy mass.

Heat the milk on the stove in a large saucepan. Pour about 1 glass of it into the eggs, and then add vanillin and flour in several stages, working intensively with a whisk all this time.

Very carefully add the egg mass into the hot milk and, stirring continuously, continue to cook over low heat for about 20 minutes after boiling. The cream should become so thick that a spoon leaves a mark on its surface. Once this happens, place the custard in a cool place to cool completely.

Meanwhile, divide the chilled dough into 8-9 parts, and roll each of them one by one into a thin crust and prick with a fork. This can be done either on a baking sheet or on parchment paper - depending on what shape you have in mind for the cake. It is important that while one piece of dough is being rolled out, the rest are in the refrigerator.

Bake the cakes in an oven preheated to 180 degrees, which will take about 10 minutes for each cake.

Allow the finished cakes to cool, and while this is happening, beat the cold custard with soft butter into a homogeneous fluffy mass. In principle, if you like lighter desserts, then you don’t need to add butter to the cream at all.

Place the first cake on a dish and very carefully coat it with cream.

Carefully place the second cake layer on top and continue the process as many times as necessary.

Trim each of the cakes a little so that their shape is perfect, and use the resulting crumbs as a sprinkle for the top of the cake.

You can cut and enjoy the Napoleon cake no earlier than 6 hours after assembly, otherwise the cakes will not have time to soak properly. However, for the sake of such a perfect taste, you can endure a little, because then the pleasure will be unforgettable.

Another recipe for Napoleon cake

Recipe by Ekaterina Marutova

I would like to immediately note that the size of the cake was quite impressive, so if you do not need such a large cake, you can reduce the amount of ingredients in the recipe for this homemade Napoleon cake by at least 2 times. The cake in the photo turned out to be the size of a large square baking tray from the oven.

Required:

For the test:

• flour - approximately 1 kg - from the refrigerator.
• margarine – 4 packs (200 grams each) – should be kept in the freezer before cooking.
• eggs - 2 pcs. also chilled in the refrigerator.
• salt -1 tsp.
• vinegar - 2 tbsp. l.
• cold water – approximately 400 ml (I’ll write about why during preparation).

Custard for Napoleon cake:

• milk - 4 glasses.
• sugar - 1.5 cups.
• eggs - 4 pcs.
• flour - 4 tbsp. l.
• butter – 300 g.
• vanillin – 1 pack.
• powdered sugar – 2 tbsp. l.

How to make Napoleon cake with custard

First let's make the dough.

Sift about half the flour onto the table, and use a coarse grater to grate all the margarine (which should be in the freezer before use). When you add margarine, you need to sprinkle it with flour at the same time. Having grated all the margarine, add the rest of the flour and mix quickly.

Mix eggs, vinegar and salt in a deep bowl or large measuring mug (with milliliter marks) and add water so that the entire volume is 500 ml. That is why in the recipe for the Napoleon cake dough, which I gave above, the approximate amount of water is indicated. We do everything quickly.

Pour this mixture into the margarine-flour mixture and try to knead the dough as quickly as possible. Divide the finished dough into 4 equal parts, place each in a separate bag and place in the refrigerator for 2-3 hours.

While our dough is in the refrigerator, let's prepare custard with milk and butter to soak the Napoleon cake.

Pour the milk into a deep saucepan, bring to a boil, adding sugar.

Separately, you need to combine the eggs with flour and gradually add half the hot milk with sugar, stir until smooth.

Then quickly pour the remaining milk and sugar into the mixture.

While stirring well, you need to bring the custard with milk to a boil and immediately turn it off. NO NEED to boil!

The custard base for the cream is ready; it needs to be cooled before combining with butter. Separately, you need to beat the softened butter, gradually add the cooled custard and vanilla to it.

When the time the dough has been in the refrigerator is up, take out one part and roll it out (sprinkling the table with flour) to a thickness of 4 mm.

Place the homemade dough (very similar to puff pastry) on a baking sheet (which needs to be slightly moistened at the edges), press the edges a little and use a fork to make punctures in several places across the entire surface of the crust. This is necessary so that the cake does not swell.

Place the baking sheet in the oven preheated to 200 degrees. The beautiful ruddy color that you will see will hint to you that the cake is ready. Take out the prepared Napoleon cake layer and place it on a wooden board.

We bake the remaining cakes according to the same principle.

When all the layers for the Napoleon cake are ready, you can assemble our cake: if you baked a small cake with only 2 layers, then you need to cut each layer in half. If the cakes are not quite even, they need to be shaped by cutting them with a sharp knife. We will need the scraps for sprinkling the cake.

Place the first cake on a board or baking sheet and pour over the custard, distributing it evenly over the entire surface. Place the second cake layer, press lightly and coat with cream again. We do this with all the cakes.

When the assembly is completed, carefully cover the top and sides with the remaining custard, grind the trimmings from the cakes in a mortar or using a blender and sprinkle the entire cake with crumbs.

Sprinkle powdered sugar on top and decorate as desired. It is advisable to let the cake soak in the refrigerator for several hours.

We cut the delicious homemade Napoleon cake with custard into portioned pieces, put the kettle on and serve our sweet dessert to the table.

The most delicious Napoleon cake with custard

(old proven recipe)

Homemade Napoleon cake is perhaps the most delicious for me. The recipe for this Napoleon cake with custard, which was inherited from my grandmother, was sent to us by Olga Tulupova (unfortunately, without a photo). But when I started preparing it for release, it turned out that I knew this old recipe for Napoleon cake; for many years I have been baking it for my family on major holidays.

Anyuta.

On the Internet I came across countless recipes for the deservedly beloved Napoleon. I prepared it often, but the result was somehow not pleasing. And there was a reason for that. Our family has a recipe for the most delicious Napoleon cake, which is over 60 years old. The recipe came from Grandma Anya. Due to numerous moves, the recipe was safely lost in the depths of numerous things. Granny is already 87 years old and she doesn’t remember the recipe exactly. But then I found it by chance - joy knew no bounds. As a child, it seemed fabulously tasty to me. And even now my opinion has not changed.

For the test:

• Wheat flour (premium grade) - 6 cups,
• Margarine or butter – 2 packs (200 grams each),
• Chicken eggs - 2 pieces,
• Salt – 1 teaspoon,
• Water - 450 ml.

For the custard:

• Chicken eggs - 4 pieces,
• Granulated sugar – 0.5 kg,
• Butter – 0.5 kg,
• Wheat flour – 4 tbsp. spoons,
• Cow's milk - 1 liter.

Cooking process:

Prepare the ingredients for the dough.

Please note that the cake dough must be kneaded using a knife. This way, cold butter will not melt from the warmth of your hands and will take the amount of flour that is needed. Otherwise, if you overdo it with flour, you risk getting a very hard dough. Whereas ideally thin cakes should be crispy and at the same time tender.

Lightly freeze margarine or butter, this will make it easier to work with. Sift flour onto a work surface. Finely chop the frozen butter into the flour with a knife, adding it from the edge to the center. As a result, you should get dry crumbs.

Now take a half-liter jar and break two chicken eggs into it, fill the rest of the jar with water. Shake the contents thoroughly with a fork, adding salt.

We form a slide from the resulting flour crumbs, make a depression in it and begin to add liquid from the jar.

Again everything will need to be “chopped” with a large knife,

those. You don’t even have to get your hands dirty in the dough.

Add the liquid mixture in parts until it runs out and work with a knife all the time.

Before your eyes, the sand crumbs turn into a homogeneous dough.

As a result of this work, you should get a homogeneous lump.

The finished dough for the Napoleon cake needs to be divided into 16 equal lumps, placed on a board, wrapped in cling film or a bag, and placed in the refrigerator for 20 - 30 minutes. Or freeze slightly in the freezer.

Then we take the dough out of the refrigerator and roll each lump into a thin flat cake, using a minimal amount of flour to sprinkle the table.

The cake should be as thin as possible, literally translucent. Any form. It's easier to roll out rectangles to fit the baking tray. With round cakes it is a little more difficult; they need to be cut raw or ready, and the quantity will be larger.

The dough is quite elastic, don’t be afraid to tear it when transferring it to a baking sheet. Even if this happens, there is nothing terrible about it. The cakes can be pricked with a fork in several places so that they swell less.

Place the baking sheet in the oven, which needs to be preheated to 180 - 200 degrees. Bake the base until a beautiful golden color. While one cake is baking, roll out the next one.

As a result, you should have 16 ruddy puff pastries, rectangular or slightly more round.

Custard for Napoleon cake

Don't look for a better recipe, I assure you, this one is perfect!

To prepare it, you need to beat chicken eggs and wheat flour in a deep bowl until smooth. It's easier to use a blender.

In a separate tall saucepan with a thick bottom, heat the milk and dissolve the granulated sugar in it. There is a lot of cream, the dishes should be capacious. And under no circumstances use an enamel or aluminum saucepan. In the first it will burn, in the second it will turn the cream gray when whipped with butter.

Pour the egg mixture into the hot milk and sugar in a thin stream. Stir constantly while doing this. Cook the custard over low heat with constant stirring.

Cook until pureed. Cool the custard mixture to room temperature. Stir several times while cooling to prevent a crust from appearing.

The butter must be taken out of the refrigerator in advance so that it becomes soft. Before combining with the cream, the butter must be whipped until smooth.

Only then add the cooled cream to the butter in small portions. Not the other way around!

Beat with a mixer until smooth.

All that remains is to assemble our gorgeous cake.

Assembling a puff Napoleon

I'll show you how to make sure your cake plate stays clean when you assemble it. A sheet of baking paper - this small detail is the little secret of your accuracy. Line the bottom of a dish or tray with parchment or paper.

Grease the first cake with custard, cover with the second and press to make the cake denser.

Repeat until all layers have been laid down. Don't forget to compact it. Napoleon must be tight!

It's time to remove the sheet of paper, hold the cake with one hand and pull out the sheet with the other.

You need to make crumbs from scraps or one cake. You can crumble them with your fingers, or you can put them in a bag and roll it with a rolling pin. Sprinkle the top and sides of the cake with the resulting crumbs. My sides are not sprinkled with anything. You can add chopped walnuts or chocolate grated into the crumbs to this crumb according to your taste, this will not make the cake any worse.

We leave the finished cake in the refrigerator for soaking and hardening of the cream, this may take at least 3 hours, it is better to wait overnight.

I think I’ve convinced you that making Napoleon at home is quite simple and affordable, the main thing is that you have the desire!

In the Guinness Book of Records, sweet Napoleon is mentioned as the largest cake weighing 1.5 tons, it was baked by culinary specialists in the city of Zelenograd.

This layer cake can be found in many cuisines around the world, but it will be called differently. For example, in England you will be served a “Vanilla slice”, but in Italy and France you can order a “Millefeuille” in any cafe and they will bring you a piece of an airy multi-layer cake, known to you as “Napoleon”, by the way, in translation Mille-feuille means "Thousand Layers". But Americans, like us, know this layer cake called “Napoleon”.

There are a great many stories about the creation of this famous dessert, but I would like to tell you one of the most unusual and, in my opinion, the most piquant. As you know, Bonaparte was a big fan of hitting on pretty girls. So one day, while flirting with another cute maid of honor, his wife caught him. And in order to get out of this very spicy situation, Napoleon told her about how he whispered in the ear of a beautiful girl about his newly invented recipe for a delicious cake, which, it turns out, is what made the girl so flushed! The wife pretended to believe her husband, but demanded proof. Bonaparte hastily dictated the recipe for the cake, a complete improvisation. Of course, Bonaparte's cook made some adjustments to the recipe. As a result, for breakfast, the couple had an extraordinary cake on the table, which got its name - Napoleon, in honor of its author.

Well, if we talk about the plausible history of the creation of the cake beloved by many, it was baked for the first time in 1912 by Moscow confectioners for the 100th anniversary of the victory over the French and gave it the name.

All you have to do is defeat your “Frenchman” in the kitchen; the step-by-step photo recipe presented today will help you. Perhaps this cake will become your signature sweet dish, like mine. I have been baking it for more than 10 years, and I thank Natalya Pyatkova for the recipe.

Best regards, Anyuta.

Enjoy your family tea parties!

The traditional version of the dough for Napoleon is considered to be puff pastry. You can prepare it at home or buy it at the supermarket. The first option is tastier, the second is faster. The choice is yours. In addition, some housewives also prepare shortbread cakes - in my opinion, such a cake is as far from Bonaparte as I am from genetic engineering or the hadron collider, however, it would simply be dishonest not to mention this point.

The classic version of puff pastry is a rather labor-intensive pleasure. An elastic dough is kneaded from flour, salt, butter and water, rolled into a rectangle, which is generously greased with butter. The dough is wrapped in an envelope and sent to the refrigerator, after which it is rolled out again, greased with a large amount of butter, wrapped in an envelope, cooled, rolled out, greased - and so on until there is oil and strength. They say that professional chefs can make puff pastry with 500 layers!

The average housewife, I think, is not ready for such feats. And it will take a lot of time, which is why recipes were invented that do not require special skills.

So, I offer you a choice of several dough options for the classic Napoleon recipe.

Preparation
Pour the flour into a bowl, rub in half the butter, and mix.
Pour water and vinegar into the well, add salt and knead the dough on the table - it should become firm and elastic.

Knead well and for a long time - this is the guarantee that the dough will not tear when rolling.
So, roll it out into a rectangle, place a second stick of butter in the center, cut in half lengthwise (to make it thinner). Cover the butter with dough (first on top and bottom, then on the sides), seal the edges well (this is important!) and quickly roll out the resulting “pie” until it is approximately three times in size. Fold it in three, roll it out again and put it in the refrigerator. We go about our business for half an hour or an hour, then we pay 10 minutes of attention to the dough - we take it out of the refrigerator, roll it out, fold it, roll it out, fold it and hide it again. You need to do this 3-4 times - in the end you will get a piece of dough, which after baking will turn into a fragrant, creamy, layered, crumbly cake.

Using a sharp knife, divide the dough in half, cut off the round edges on the other three sides of the layer (literally half a centimeter - after baking, they can be used to sprinkle the cake, so send the scraps to the oven along with the cakes), roll out additionally to the shape of the baking sheet, prick a little with a fork (or a lot: the more holes, the flatter, smoother the cake) and bake for 15-20 minutes at 220 degrees. Each sheet (layer, cake) is baked separately! It may take even less time if you roll out the dough very thin, so be careful not to overdo it!

Beer dough

Beer dough is the so-called false puff pastry, which is similar in technology to chopped dough. The cakes made with this dough are especially flaky, bubbly, and light. During baking, the smell of beer and alcohol “go away”, leaving only crunch and tenderness.

Ingredients:
4 cups flour;
1/2 tsp. soda;
1/2 tsp. salt;
2/3 glass of light beer;
250 g cold butter.

Preparation
Mix flour with soda and salt, grate butter into the dry ice cream mass, mix. While adding beer, quickly knead the dough into an elastic, non-stick dough.
Divide it into 8 parts, roll each into a ball, wrap in cling film and hide in the refrigerator. After half an hour, take out one at a time, roll into layers (I prefer rectangular ones, round ones are easier), bake in an oven preheated to 200 degrees for about 5-7 minutes each.

My signature dough for Napoleon

The finished dough according to this recipe turns out incredibly tender and fragile - so much so that the cake is coated with cream immediately before serving. Light crispy cakes appear on the table, melting in your mouth like a cloud.

Yes, don’t try to trim the baked layers of dough - they are so fragile that you will only crumble, turning everything into indistinct crumbs and scraps.

Ingredients:
200 g cold butter
180 ml water
1 tbsp. l. vinegar 9%
1 egg
13th century l. with a heap of flour

Preparation:
Break the egg into a glass, add water, vinegar and shake everything well with a fork.
Pour flour into a deep bowl, rub butter into the ice cream, mix and pour in the liquid component. Quickly knead a fairly elastic dough that does not stick to your hands - add a little flour if necessary.

Next comes the most interesting part: the dough should be beaten. To do this, lift the finished lump with both hands to the level of your head (or even higher) and forcefully throw it onto the table. We collect the resulting cake into a ball and throw it again - and so on at least 15 times. This procedure will make the dough smooth, pleasant and very pliable.

Divide into 8-9 parts and roll each into the thinnest rectangle possible. We immediately cut off the excess, trying to ensure that all the cakes are approximately the same size. Transfer to a baking sheet, prick with a fork and bake at 200 degrees until moderately golden brown (7-10 minutes, but the time is arbitrary and may be different for you).

Honey "Napoleon"

Of course, this is not a classic at all, however, the cake according to this recipe turns out tender and pleasant, so it’s definitely worth trying at least once. Please note that the cakes turn out very sweet - keep this in mind when selecting and preparing the cream. Sour cream and cream go very well with this dough.

By the way, the recipe is very convenient because the cakes can be stored for quite a long time - it’s a good idea to bake several portions of dough in advance, and then rejoice in the fact that you always have a “standby” version of the cake at hand.

Ingredients:
1 cup of sugar;
4 eggs;
1 tbsp. l. soda;
1 glass of honey;
5 cups flour.

Preparation:
Mix eggs, honey, sugar and soda, add flour and knead a thick dough. Now - the most interesting part: hide it in a plastic bag and leave it for two days (or more) at room temperature. After this, divide into equal parts (there is a lot of dough - if you make thin cakes, you will get at least 10 layers), roll out and put in the oven for 7-8 minutes (watch the dough - it should only slightly brown) at a temperature of 180 degrees.

Cakes for “Napoleon” with curd dough

Soft, delicate cakes with a slight layering. Suitable for lovers of moist custard cakes. Keep in mind that you make a lot of cakes, and they require a sufficient amount of grease, so make the cream from about 1 liter of milk - you can’t go wrong.

Ingredients:
500 g cottage cheese;
400 g sugar;
6 eggs;
700 g flour;
1/3 tsp. salt;
1/3 tsp. soda;
1/2 tsp. lemon juice.

Preparation:
Beat the eggs and sugar well, add salt, soda, lemon juice, and stir in the cottage cheese. Add flour, knead elastic dough. Divide it into 15 parts and hide it in the refrigerator. After half an hour, we take out one at a time and roll it into flat cakes. Bake at 200 degrees for about 7-8 minutes.
I recommend trimming hot cakes to get an even, beautiful cake.

Cream for Napoleon cake

So, the dough seems to have been clarified, your task is to decide and bake. This is a labor-intensive process: if I bake Napoleon, I usually make a double batch of dough, after which my hands hurt from the rolling pin. However, the result is always worth the effort!

After the cakes are ready, cook or whip the cream. It is believed that the classic in this case is butter cream, but I prefer custard. Choose for yourself, based on your taste and the preferences of your family.

Custard (milk)

There are a great many recipes for custard and, probably, every housewife prepares it in her own way. This diversity hides the great generosity of cooking as an art - you can, without repeating yourself, prepare new and new cakes and creams, fantasize and come up with something of your own, unusual and the best.

I offer my version of custard - found after hundreds of experiments, trials and errors. It is tasty, tender and light.

Ingredients:
1 liter of milk;
4 eggs;
1 tbsp. Sahara;
3 tbsp. l. flour;
200 g butter.

Preparation:
Mix sugar with flour, add eggs, grind into a homogeneous mass.
Pour in hot milk in a thin stream, stir well, and then put on low heat and cook until puffing, constantly stirring the cream with a spoon.
After cooling, add milk to the softened butter in very small portions (literally a spoon at a time), rub with a spoon until completely homogeneous or beat until smooth.

Butter cream

The most saturated option. Heavy, high-calorie, solid, but honestly, what a delicious “Napoleon” comes out with this cream! Real!

Ingredients:
250 g high quality butter;
3 eggs;
1 cup of sugar.

Preparation:
Mix the eggs with sugar and, placing the bowl over a saucepan of boiling water, beat until stiff and fluffy. The cream will look more like a viscous elastic mass than foam, however, it will clearly increase in volume.

Beat the butter at room temperature until smooth, add the cooled egg mixture little by little without stopping the mixer. The result is a shiny, beautiful cream that can be flavored with alcohol (literally 1-1.5 tablespoons), citrus essence, and vanilla.

Custard cream with a hint of curd

Light cream with a soft curd aftertaste. Ideal if you don’t like the “emptiness” of custard, but the heaviness of creamy cream is too much for you.

Ingredients:
0.5-0.6 l of milk;
4 egg yolks;
3 tbsp. l. flour or corn (potato) starch;
1/2 cup sugar;
300 g mascarpone or any other cream cheese.

Preparation:
Mix sugar with yolks and grind until smooth.
Add flour, mix, slowly pour in milk, mix again and put the saucepan on low heat - stirring constantly, cook until thickened and starts to “puff”. When the mixture has cooled, add cream cheese and beat until smooth.

White chocolate cream

What to say? The richest cream! For my taste, it is a little heavy and somewhat intrusive, however, I cannot help but admit that it is ideal in the company of puff pastry.

Ingredients:
250 ml milk;
150 g sugar;
2.5 tbsp. l. flour;
200 g white chocolate;
100 g butter.

Preparation:
Mix sugar with flour, add milk and bring to a boil over low heat, stirring constantly.
Remove the cream from the heat and immediately add the broken chocolate into it. Stir until the chocolate is completely dissolved and, covered with cling film, leave to cool completely.
Place room temperature butter into the cream and beat with a mixer until fluffy.

The simplest cream based cream

The simplest cream that is easy to prepare and delicious to eat. The pitfall is that for the cream to whip, it must be thick enough, of good quality and chilled. It is better to replace sugar with powdered sugar; it stabilizes the cream better. As a flavoring, you can add vanilla, citrus essence, a couple of drops of rum, cognac or orange liqueur.

Ingredients:
0.5 liters of heavy cream;
1 cup powdered sugar.

Whip the cream until fluffy foam. About halfway through the process, add powdered sugar a little at a time. The cream should be voluminous and stable.

Options are possible!

Below I will tell you why “Napoleon” was named after the great commander. Looking ahead, I will only say that Bonaparte’s personal chef believed that the sides of the legendary cake should be open - and I, contrary to the theory of Henri Lagupierre, argue that “Napoleon” can be completely ennobled by hiding the uneven edges of the cakes under a layer of cream. Cover the freshly baked layers of dough with a mold (large plate) and cut them into the desired shape. Don’t give the trimmings to anyone, keep people away with a large towel - these are the crumby pieces that need to be dried, crushed with a rolling pin, and then used as a topping for the cake.

Layers for "Napoleon"

However, this is far from the only way to slightly embellish the classic look and taste of Napoleon. The most delicious option is a berry layer. Between two layers of cream, or even instead of cream, apply a little currant puree, grated blueberries with sugar, strawberry jam, cranberry jam, lemon curd. The sour berry is most suitable - it skillfully neutralizes the sugar of the cream, turning the cake into an ideal composition of crispness, sweetness and sourness.

“Napoleon” looks very interesting with a layer of fruit with a rich taste. In the fall, try adding feijoa puree; in the winter, experiment with kiwi. In the spring, you can slightly boil the apple cubes and mix them with caramel sauce, and in the summer you should definitely chop the apricots and add them to the cake in the form of puree or jelly.

By the way, if you want to “play” and experiment, instead of the berry layer, you can lay out a layer of jelly - it must be prepared in advance and poured into a mold whose diameter matches the diameter of the cake. It turns out fresh and very bright!

Additional accents

Nuts perfectly complement the delicate taste of “Napoleon” - believe me, a handful of roasted hazelnuts, a little almond petals, a little chopped walnuts - and the cake is transformed.

Chocolate, for my personal taste, does not fit into Napoleon, however, many people add it to the cream and dough, and sprinkle it on top in the form of crumbs. If a huge number of people do this, does that mean it’s delicious?

Another option to diversify your usual cake recipe is coat the cakes with two different creams (cream mix). By alternating custard and creamy layers, you get an incredibly rich taste.

Poppy in Napoleon It looks unexpected, but very nice. If you first lightly dry the grains in a dry frying pan, they will happily crunch on your teeth, leaving an elusive nutty taste. If you boil poppy seeds with milk and sugar, and then grind them in a blender, you will get an excellent addition to the cream, which will turn it into an excellent filling for a homemade cake.

Meringue is another way to decorate “Napoleon”, giving it unusual shades. Crispy, tender, light meringue will make a puff pastry cake more interesting, unusual and tasty. If you don’t want to waste time making meringues at home, you can easily use store-bought ones.

A separate large block can be distinguished unsweetened Napoleons— there are many options for snack cakes based on puff pastry, but this is such an array of information, ideas and recipes that I suggest we talk about it some other time.

How Napoleon became a cake

For me, there is no greater pleasure than lighting a candle, picking up an interesting book, brewing aromatic tea, using an elegant dessert fork to cut off a small piece of layer cake and pop it into your mouth. Close your eyes with pleasure, leave the dough and cream to melt on your tongue... Take a sip of tea, slowly read a page of a fresh novel about the important and necessary, and then again - a small piece of joy, an explosion of taste, a fountain of sweetness.

There is no greater pleasure! Silence, the rain is pattering outside the window, the house is cozy and warm. There is still almost a whole “Napoleon” on the platter, next to it is a huge teapot with tea. Probably, many years ago, the great Emperor was almost as good - he was sitting in his palace, in the fireplace the fire was licking the heels of the wood, and there was a smell of calm in the air, and leisurely conversations were held. Napoleon leaned towards one of his wife's ladies-in-waiting, whispering something to her - she blushed, became embarrassed, and smiled coquettishly. However, this is where Napoleon’s pleasure, unlike mine, ends - the doors of the living room opened, and an angry Josephine appeared on the threshold, not without reason. He had to answer - without making any excuses (the best battle tactic is attack!), the emperor said the first thing that came to his mind: “Darling, I came up with an absolutely wonderful cake! Knowing how much you love sweets, I didn’t want to forget the idea, so I secretly shared it with a person you can trust!” It was simply impossible to get behind a jealous wife - so I had to describe a hastily concocted fantasy, which the retinue immediately picked up, wrote down, and the court cook implemented. Thus the Napoleon cake was born.

However, maybe the real story of its appearance is not like that at all. They say that the dessert was invented by Russian confectioners in 1912 to celebrate the centenary of the victory over Bonaparte. Either as a joke or seriously, the chefs decided to prepare triangular-shaped cakes - supposedly symbolizing the famous headdress of the emperor. Unfortunately, it is impossible to prove this version, because Russia does not have a patent for the “Napoleon” recipe, however, the theory exists, and it is absurd to simply deny its existence.

However, if you really want, you can try to convince the world that the name Napoleon cake was given by a completely different story. They say that during the war with Austria there was a crisis situation when Bonaparte’s troops were retreating, being in the area of ​​​​the small Italian town of Marengo. The emperor was angry and irritated and could not restrain himself, taking out his emotions on those around him. His favorite chef fell under the hot hand - he prepared chicken, which Napoleon could not stand, although there was simply nothing else in the area... The next day brought unexpected surprises - sudden reinforcements arrived in the person of Marshal Dese and his troops, the tide of the battle changed dramatically, and Bonaparte returned to France as the winner.

On Christmas Day, the emperor called his devoted cook: “Today I will have dinner with the lady. I want you to cook that delicious chicken Marengo and something amazing for dessert – Josephine de Beauharnais loves sweets.” Frogpierre smiled, accepting the commander's roundabout apology, and went into the kitchen.

The table was served with excellent chicken in green sauce, delicious appetizers and salads, and for dessert there was a cake with many layers. The thin cake layers were carelessly smeared with cream so that the sides of the cake remained uncovered. Frowning, Napoleon demanded an explanation. Lagupierre was ready:
— History is cyclical. These layers symbolize the fact that events change each other, but the spiral of life equally sooner or later returns to the previous turn. I did not cover the sides with cream to remember this simple truth.
-Are you talking about Marengo? - asked the emperor.
Henri Lagupierre nodded his head, and the cake has since entered the world culinary art as “Napoleon”.

However, French cuisine undoubtedly has “its own” recipe for such baked goods, the origin of which should not be disputed, citing this or that story as proof. The famous mille-feuille (the name translates as “thousand petals”) is the closest relative of “Napoleon”. Puff pastry, custard - don't you think there are similarities?

Well, enough history, you won’t get enough of it. Let's better choose which option you will prepare for the next holiday, buy groceries and run to the kitchen - create! Sweet experiments, delicious creams and layered cakes to you!

Baking a delicious Napoleon cake is just an amazing idea. Everyone will appreciate your work. If you still have no idea about this cake, then after reading this article, everything will change. With the help of the recipes below, you will understand not only what it looks like, but also how it can be prepared.

Recipes for this dessert have been passed down from generation to generation for many years. There are many options for creating this pastry. I invite you to consider the most interesting and delicious options for his recipes. Be sure to try it! I'm sure you'll like it. You will bake it more than once! Cook with love!

Menu:

1.

Thanks to this classic recipe, you can easily make Napoleon cake. It will turn out amazingly tasty. Try it yourself!

Ingredients:

For the test:

• Flour – 450 g
• Butter 82.5% - 250 g
• Chicken egg – 1 pc.
• Ice water – 150 ml
• Vinegar 6% (wine vinegar) – 1 tbsp. l
• Salt – 1 tsp

For cream:

• Milk – 1 l
• Chicken egg – 4 pcs.
• Sugar – 250 g
• Corn starch – 60 g
• Butter – 100 g
• Vanilla sugar – 10 g

Preparation:

The butter and a glass of water must first be placed in the freezer for about 30 minutes.

1. Sift the flour into a deep container and grate the frozen butter on a coarse grater. Then, with quick hand movements, rub the butter into the flour. Do this for 2 - 3 minutes.

2. Mix ice water with egg, salt, vinegar.

You can use any vinegar, but not more than 6%.

3. Send the resulting mixture to the mashed flour and butter. Roll the resulting dough into a ball.

The dough does not need to be kneaded for a long time until smooth. It may also contain small pieces of frozen butter.

4. Divide the finished dough into 13 - 15 parts (for a cake with a diameter of 19 cm) or into 12 - 13 parts (for a cake with a diameter of 22 cm). Sprinkle the dishes lightly with flour, transfer the dough, divided into parts, into it. Place in the refrigerator for 3 - 4 hours or in the freezer for 1 hour.

5. Meanwhile, prepare the custard for the cake. To do this, pour milk into a saucepan. Bring it to a boil over medium heat, then remove from heat.

6. In a separate deep bowl, mix eggs with sugar, starch, vanilla.

7. Add milk in a small stream to the egg mixture. Mix everything well.

You need to pour the milk at the same time and mix everything until smooth.

8. Place the resulting mixture in a saucepan and put on fire. Bring the cream to a boil until large bubbles form.

10. Cover the prepared custard with cling film, touching its surface. Cool and refrigerate for 2 - 3 hours.

11. The chilled dough must be rolled out.

If the dough was in the freezer, move it to the refrigerator. Each time before rolling, remove the ball of dough from the refrigerator. Do not remove all the dough at once so that it does not melt.

12. To roll out the dough into a flat cake of the desired size, you can use a silicone mat with markings of circles of different diameters or draw a circle yourself on parchment. Then place the side with the pencil towards the bottom so that the dough does not color.

13. Roll out a thin flat cake slightly larger than the required diameter. Flour your rolling pin constantly.

You need to roll out the cakes a little larger than the desired size, since the dough will shrink a little during baking, and the excess dough will be useful later for sprinkling the finished cake.

14. Prick the rolled out dough with a fork.

Punctures with a fork are necessary to ensure that the cake does not rise too much during baking.

15. Preheat the oven to 200 degrees. Bake the cakes for 5 - 7 minutes on a silicone mat or baking sheet covered with parchment.

To significantly reduce baking time, you can place two cakes on a baking sheet.

16. Cut the finished hot cakes immediately with a knife, otherwise they will crumble a lot later.

You can trim the cake using a saucer, cutting the dough along its contour. You can also use the lid and turn it clockwise and counterclockwise half a turn.

17. Place the trimmed cake on a wire rack and cool it.

18. Complete all the above steps with each cake.

19. Place 1-2 spoons of cream on a plate so that the bottom layer of the cake does not slip. Place one prepared cake layer. Lubricate it generously with cream.

20. Place the next layers, spreading the custard well between them.

21. Press down the cake layers assembled into the cake with your hand or with a small weight, and place in the refrigerator for 30 minutes.

22. Grease the top and sides of the cake with cream. Place in the refrigerator for another 30 minutes until the cream and dough set a little.

23. Grind the dough scraps with a blender. Sprinkle them on the cake on all sides. Place it in the refrigerator to soak thoroughly. You can leave it there overnight or at least for a couple of hours.

Baked goods can be decorated with berries if desired. It tastes great and looks beautiful. Be sure to try it. You and your family will be delighted!

Bon appetit, always be positive!

2.

The simplest recipe for such a delicious delicacy. This recipe has been around for a long time. The taste of the cake is amazing.

Ingredients:

For the test:

• Flour – 300 g
• Chilled butter – 250 g
• Cold water – 100 ml

For cream:

• Milk – 1 l
• Chicken egg – 2 pcs.
• Sugar – 1 glass
• Flour – 2 tbsp. heaped spoons
• Vanillin – 1 sachet

Preparation:

You should start by preparing the custard. Because it takes time for it to cool down.

1.Pour half a liter of milk into a saucepan and heat on the fire.

2. At this time, in a bowl, beat the remaining milk with sugar, eggs, flour and vanilla. You should get a homogeneous mass.

3. As soon as the milk begins to boil, pour the whipped mixture into it in a thin stream. Stirring constantly. Reduce heat to medium.

4. Without ceasing to stir, especially along the bottom, cook the cream until it boils. Once it boils, cook for another 1 - 2 minutes until it begins to thicken.

5. Remove the finished cream from the heat and let it cool well.

6. At this time you can start preparing the cakes. Grate the butter on a fine grater and grind into crumbs with flour. Then pour cold water here and knead the dough. Wrap it in film or put it in a plastic bag. Place in the refrigerator for 20 – 30 minutes.

7. Form the dough into a sausage shape. Divide into 8 equal parts.

8. Turn on the oven to preheat at 200 degrees.

9. Roll each piece of dough one by one into a thin flat cake. At the same time, dust with flour. Bake for about 5 – 6 minutes.

In order for the edges to be even, the cakes must be trimmed with a sharp knife. Use a lid or plate for the mold.

10. Place the finished cakes in a stack on a plate, brushing each one with cream. Use it to grease the sides of the cake and the top.

11. Turn the cake scraps into coarse crumbs. Sprinkle it completely over the entire cake. Place the treat in the refrigerator overnight. During this time, it will be able to soak well and brew.

Serve the baked goods in portions for each person. In addition, put hot coffee, aromatic tea or juice.

Enjoy your tea!

3.

The cake is very tasty. With the addition of a small amount of honey, it becomes aromatic. With a dark copper tint. Every piece just melts in your mouth.

Ingredients:

Dough:

• Flour - 4.5 cups
• Sugar - 1 glass
• Chicken egg - 4 pcs.
• Butter – 150 g
• Honey - 4 tbsp
• Soda - 1.5 tsp
• Vinegar - for slaking soda

Cream:

• Sour cream 20% – 1 liter
• Powdered sugar - 1.5 cups
• Lemon - 1 pc.
• Vanillin - to taste

Preparation:

1.Put sugar, butter and honey in a saucepan. Melt the products in a water bath, stirring into a homogeneous mass.

2. Cool slightly, beat in the eggs. Mix quickly so that they do not have time to curl due to the temperature of the mass. The result is a beautiful golden mixture.

3. Add soda and flour. Knead soft dough. First with a spoon, then continue with your hands. It should be soft and elastic. Easy to come off your hands.

4. Divide the entire lump of dough into 10 equal parts with a sharp knife. Place them in the refrigerator, wrapping each one in cling film.

5. While the dough is cooling, prepare the cream. Beat sour cream, powdered sugar and vanilla.

6. Rinse the lemon well. Remove the seeds from it. Grind the fruit with peel in a blender. Add to cream. Beat the mixture again.

7. Take out the dough balls one by one. Roll each into a thin flat cake, piercing it with a fork in several places.

In order not to transfer it later from the table to a baking sheet, you can roll it out directly on parchment. This makes it much easier to move it onto the baking sheet.

8. Preheat the oven to 200 degrees. Bake the cakes one at a time for about 4 - 5 minutes. The cakes should be covered with an even blush.

To give them shape, cut them with a knife when ready.

9. Place the cakes on a plate in a stack. Covering each one with cream. Cover completely with broken scraps.

10. Leave the cake in the refrigerator for at least one night. It should be well soaked.

Serve the finished baked goods on the table. It is suitable for both home tea drinking and festive occasions.

Bon appetit and good mood!

4.

This recipe can be considered dietary. Since it differs from the classic one in that it contains cottage cheese. There is no butter in the custard. But this doesn't make the taste any worse. Try it and see for yourself.

Ingredients:

Cakes:

• Cottage cheese – 400 g
• Flour - 400 g
• Salt - 1 pinch
• Baking powder - 1 tsp.
• Egg - 2 pcs.
• Sugar - 1 glass
• Butter - 100 g

Cream:

• Milk - 1 l
• Flour - 50 g
• Sugar - 1 glass
• Vanillin - 1 tsp. (extact)
• Eggs - 4 pcs.

Preparation:

1.Put cottage cheese and soft butter into a bowl. Grind them together.

2. Break the eggs and mix well.

3. Add the required amount of sugar, salt, baking powder and flour. Be sure to sift the flour.

4. Mix everything into a homogeneous mass. The dough should be soft and elastic. Wrap it in cling film and put it in the refrigerator for 20 - 30 minutes.

5. Combine eggs, sugar and vanillin in a saucepan and whisk using a metal whisk.

6. Gradually pour in the milk in a thin stream. Bring the cream to a boil on the stove. Stir constantly. The mass should thicken. Then let it cool well.

7. Divide the dough into 8 – 10 equal parts. Roll them into flat cakes. At the same time, apply a plate or lid. Trim the edges to make the cake even.

8. Turn on the oven at 200 degrees. Bake the cakes for about 5 minutes each. Grind two cake layers into crumbs. You can use a blender for convenience.

9. Grease each flatbread with cream. As well as the sides and top. Sprinkle the cake with crumbs.

10. Place the baked goods in the refrigerator for at least 8 – 9 hours.

Serve with freshly brewed aromatic tea or coffee.

Bon appetit, warm and pleasant words to you!

5.

This is a simple way to prepare such a well-known delicacy. Baking it in a frying pan is very quick and convenient. The cakes turn out crispy and tasty. They just melt in your mouth.

Ingredients:

For the cakes:

• Milk margarine – 250 g
• Wheat flour – 400 – 450 g
• Baking powder for dough – 10g
• Cold water – 100 ml

For cream:

• Milk 3.2% – 900 ml
• Sour cream 15 - 25% - 1 - 2 tbsp.
• Egg yolk – 2 pcs.
• Sugar – 150 – 200 g or condensed milk 1 can
• Vanillin – 5 g (1 sachet)
• Flour – 2 tbsp. heaped spoons

Preparation:

1.Mash warm and soft margarine with a fork in a bowl. Add flour and baking powder to it. Mix everything, add water. Mix the dough.

2. Wrap the lump in film or a bag and put it in the refrigerator for 30 - 40 minutes.

3. Take out the dough after the time has passed. Divide it into 10 - 12 equal parts. Roll out thin flat cakes.

4. Place a flat-bottomed frying pan on the stove. Preferably non-stick. It's good to warm it up.

5. Bake the cakes one by one. Each will take about a minute. Stack them.

6. Pour cold milk into the pan. Pour flour into it. Stir with whisks without forming lumps.

7. Place the pan on maximum heat. Add vanillin and sugar to it. Stir constantly in a circular motion along the bottom. About 4 – 5 minutes.

8. After waiting for it to boil, add the egg yolks. Start mixing them quickly, for about 5 minutes.

9. Bring the mixture to a thick state. Remove it from the fire. Leave to cool indoors for 1 hour. Place sour cream in cold cream and stir.

10. Generously coat each cake with cream. At the same time, apply it to the sides and top.

11. Reserve one crumb crust. It can be made using a blender or broken by hand.

12. Sprinkle the entire cake on all sides. Place in the refrigerator for several hours.

Bon appetit, sunny and warm day to you!

6. Video - recipe for Napoleon cake with custard

Having prepared such a cake for a feast once, you will not want to change your choice in the future. It is very tasty and tender. Dissolves in your mouth in an instant. This option can be safely placed on the holiday table. It is beautiful in its own way, without any special design. And the taste is complemented by custard.

The detailed procedure is presented in the video material below. And I wish you good luck!

Each of the recipes explains everything in detail. Now you can definitely handle this preparation yourself at home. Your baked goods will turn out tender and delicious! Make yourself and your loved ones happy!