Ready-made Napoleon cake. Quick Napoleon cake made from puff pastry. Lazy “Napoleon” from “Ears” cookies

Napoleon cake is a very tasty dessert, soaked in the most delicate cream, and in order for the cake to soak well, I advise you to leave it for soaking for 6-7 hours.

First you need to prepare the dough for the cake.
1. Break one chicken egg into a deep container.

2. Add half a teaspoon of salt and two teaspoons of 5% vinegar to the broken egg.

3. Add 110 milliliters of cold water, mix everything and put the resulting liquid in the refrigerator.

4. Pour 330 grams of flour onto the table.

5. Constantly dip 300 grams of frozen butter into flour and grate it on a coarse grater. Butter can be replaced with margarine.

6. Mix flour and grated butter.

7. Gather the butter and flour into small piles, make a well in the center and pour in the prepared cooled egg liquid.

8. Mix the dough quickly, giving it a rectangular shape; this dough cannot be kneaded.

9. Wrap the dough in cling film and refrigerate for at least 2 hours, or better yet, 10 minutes.

Now you can start preparing the custard.
10. Pour 500 milliliters of milk into a saucepan and place on medium heat.

11. Add 150 grams of sugar and stir constantly until the sugar is completely dissolved.

12. Break two eggs into a bowl.

13. Add 100 grams of flour and mix, avoiding the appearance of lumps.

14. Add a ladle of hot milk with sugar to the resulting mixture and mix, then another ladle and mix again.

15. Pour the resulting slurry back into the pan with milk and cook, stirring, over low heat until thickened.

16. When the cream thickens, remove the pan from the heat and add 50 grams of butter, stir, and let the cream cool completely.

Now you can start baking the cakes.
17. Remove the dough from the refrigerator and cut into three equal asti and one slightly smaller one.

18. Roll out each part to the size of a baking sheet (I used a small size 30x40), place on a greased baking sheet and make small cuts. Bake at 200 degrees Celsius for 20 minutes.

19. And so bake all the cakes.

20. When the custard has cooled, you can coat the cakes with each other. First, place three cakes of the same size on top of each other and align the edges with a knife.

There is no need to throw away the cut crumbs; they will be used for sprinkling.
21. Finely break the smallest-sized cake into crumbs; it will also be used to top the cake.

22. Coat three cake layers with each other, stacking them on top of each other.

23. Carefully cut into cakes of the same size (it is better to cut with a knife with grooved edges, as if sawing with a saw).

24. Coat each cake with cream on top and sides.

25. Sprinkle with crumbs.

26. Sprinkle the top of the cake with powdered sugar and put it in the refrigerator to soak for 6-7 hours.

Cooking time: PT10H00M 10 h.

Approximate cost per serving: 45 rub.

Everyone knows the Napoleon cake. Did you know that this cake, or rather the cakes, originally got their name from the cocked hat that Napoleon loved so much and was worn by the entire French army. Napoleon cakes were triangular in shape, layered, with delicate cream.

I believe every housewife can buy puff pastry and make Napoleon cakes in her kitchen. But I’m not looking for easy ways, I like it to be delicious. I won’t be lazy and prepare the dough myself, it’s not as difficult as it seems.

We will need: flour, butter, salt, eggs, vinegar, some water.

Break the eggs into a measuring cup. Add water to the 160 ml mark. Pour in vinegar and add salt. Beat the mixture with a whisk.

Beat 1/3 of the flour in a blender with cold butter into crumbs.

Combine flour and egg mixtures. Add the remaining flour and knead the dough. Beat the dough on the table.

Divide into 11-13 balls and refrigerate for a couple of hours or overnight.

Roll each ball into a thin crust. Prick the dough with a fork and bake until golden brown for 5-7 minutes at 190 degrees.

The cakes turn out thin and crispy.

For the cream, prepare warm butter, milk, sugar, yolks, cognac and vanillin.

Place the yolks in a saucepan, mix with sugar and vanilla, pour in a little more than half the milk. Mix. Heat the remaining milk and pour into the egg mixture, stirring continuously. Heat the mixture over medium heat until thickened. Remove the finished mixture from heat and cool to room temperature.

Beat the butter until fluffy, add the milk-egg mixture in three additions, without stopping beating. At the end add cognac. You will get a lush and delicate cream.

Coat the cakes with cream. Assemble the cake.

Sprinkle the cake with crumbs from one cake layer and nuts. Leave the cake to soak for 2 hours on the table, then put it in the refrigerator.

After 4 hours, cut the cake into triangles and get Napoleon cakes. Sprinkle a plate with powdered sugar and lay out one cake.

Now let's enjoy! It's great! Cook with pleasure and do not deny yourself anything!

Napoleon cake is an alternative to the popular delicacy of the same name. The dessert is not inferior to its good “relative” in construction and taste, with dozens of dough and filling options, and benefits from portioned serving. Now, housewives will be able to please a large number of guests by placing an individual piece of delicacy in front of each one.

How to make Napoleon cake?

Homemade “Napoleon” is an excellent basis for preparing cakes of the same name. All you need is to knead the dough from flour, margarine, eggs, vinegar and water. Cool it for an hour, roll it out into 4 thin layers, cut into equal segments according to the size of the cake. Afterwards, bake in the oven, coat with cream and assemble.

1. To make the cakes fluffy and elastic, it is necessary to use premium flour and high-fat margarine.
2. It is recommended to knead the dough quickly, in a cold room and using cold ingredients. Otherwise, it will begin to “float” and will be difficult to cope with.

Napoleon cake made from ready-made puff pastry

Homemade takes a lot of time, which cannot be said about cakes made from store-bought puff pastry, whose preparation takes no more than 60 minutes. The factory preparation eliminates tedious kneading and provides the opportunity to brew the cream while simultaneously placing the puff pastry squares in the oven for 20 minutes.

Ingredients:

• sheet of puff pastry - 4 pcs.;
• milk - 1.4 l;
• yolks - 7 pcs.;
• sugar - 350 g;
• butter - 200 g;
• flour - 100 g.

Preparation

1. Beat the yolks with sugar, milk and flour and boil.
2. Stir in butter.
3. Cut the cakes into segments and bake at 220 degrees for 25 minutes.
4. Form a Napoleon puff pastry and cool.

Napoleon cake with condensed milk

With condensed milk and butter, many housewives hold it in high esteem. It is made quickly, always turns out tasty, and its preparation does not require any special financial expenses. You can simply beat condensed milk with butter and butter the cakes, but it is better to add powdered sugar to the cream for greater lightness, airiness and stability of the mass.

Ingredients:

• butter - 450 g;
• flour - 400 g;
• egg - 1 pc.;
• condensed milk - 190 g;
• powdered sugar - 100 g.

Preparation

1. Mix half the butter with half the flour.
2. Using the remaining flour, eggs and a pinch of salt, knead the second type of dough.
3. Roll out one with the other and cool.
4. Cut into 6 segments and bake at 180 degrees for 15 minutes.
5. Beat the remaining butter with powder and condensed milk.
6. Soak the cakes with cream.
7. Cut into portions and serve the Napoleon cake with cream after cooling for an hour.

Curd "Napoleon"

“Napoleon” with curd cream combines business with pleasure. Cottage cheese cream has an excellent taste, contains a lot of vitamins and is considered a dietary product. For dryish Napoleon cakes, cottage cheese is combined with sour cream. This allows the cream to maintain stability and gain high penetration.

Ingredients:

• flour - 600 g;
• water - 150 g;
• butter - 300 g;
• vinegar - 10 ml;
• egg - 2 pcs.;
• sour cream - 400 g;
• cottage cheese - 450 g;
• sugar - 250 g.

Preparation

1. Mix vinegar, water, eggs, oil and flour.
2. Roll out the dough into cakes and bake at 200 degrees for 5 minutes.
3. Beat sour cream with cottage cheese and sugar.
4. Grease the cakes with cream.
5. After 5 hours, cut into portions and serve the Napoleon curd cake to the table.

Napoleon cake with berry cream

Napoleon cake is a recipe with dozens of cooking options. Today, light and delicate textures and flavors are in fashion, so modern confectioners focus on berry fillings. They look impressive when cut, are low in calories and go well with classic creams, diluting their cloying with a refreshing sourness.

Ingredients:

• sheet of puff pastry - 4 pcs.;
• berries - 550 g;
• sugar - 250 g;
• yolks - 4 pcs.;
• milk - 500 ml;
• starch - 20 g;
• flour - 40 g;
• powdered sugar - 100 g;
• cream - 200 ml.

Preparation

1. Boil the berries in sugar for 10 minutes.
2. Cut the dough into segments and bake at 220 degrees for 10 minutes.
3. Warm up 250 ml of milk with powder.
4. Whisk the rest of the milk with starch and yolks.
5. Combine and boil.
6. Cool, whip with cream and assemble the cakes.

“Napoleon” from choux pastry

Making Napoleon cake is not limited to just classic ingredients. An incredibly tasty and delicate dessert can be made from choux pastry. The latter captivates with its minimal product composition, simplicity and speed of preparation, since it does not “rest” in the refrigerator, but is baked instantly.

Ingredients:

• milk - 500 ml;
• egg - 2 pcs.;
• butter - 50 g;
• sugar - 110 g;
• flour - 250 g;
• starch - 60 g;
• lemon zest - 20 g;
• lemon juice - 40 ml.

Preparation

1. Make a dough from flour, half a glass of milk, butter, half sugar and eggs.
2. Roll out 7 layers and bake at 180 degrees for 10 minutes.
3. Heat the remaining milk with sugar, add the egg, starch and boil.
4. Divide the cream into two parts. Add zest and juice to one.
5. Coat the cake with cream and cut into portions.

"Napoleon" with sour cream

“Napoleon” with sour cream is a favorite homemade treat. Thanks to sour cream, whose low cost and unique qualities find a place both in preparing the cream and in kneading the dough, the dessert becomes accessible to everyone. Moreover, the cakes made with sour cream turn out fluffy and airy, and the cream is tender, stable and incredibly tasty.

Ingredients:

• sour cream - 900 g;
• margarine - 200 g;
• flour - 750 g;
• egg - 2 pcs.;
• sugar - 325 g;
• soda - 5 g.

Preparation

1. Combine 200 g of sour cream, soda, margarine, flour, eggs, 75 g of sugar.
2. Cut the dough into segments and bake at 200 degrees for 10 minutes.
3. Beat 700 g of sour cream with 250 g of sugar.
4. Assemble the Napoleon cake by soaking the cakes in cream.

"Napoleon" with mascarpone

The recipe for mascarpone cream for “Napoleon” will appeal to lovers of gourmet desserts. Even taking into account that cream cheese is significantly more affordable, many housewives prefer its creamy texture, sweetish taste and ease of preparation, during which, as a rule, it is not whipped, but simply mixed into another mass.

Ingredients:

• mascarpone - 700 g;
• powdered sugar - 170 g;
• cream - 450 ml;
• vinegar - 5 ml;
• egg - 1 pc.;
• flour - 300 g;
• butter - 150 g;
• water - 125 ml.

Preparation

1. Grind the oil with water, vinegar, flour and egg.
2. Roll out the dough into 7 layers and bake at 200 degrees for 10 minutes.
3. Cut into segments.
4. Whip the powder with cream and mascarpone.
5. Assemble the Napoleon cake, coating the layers with cream.

"Napoleon" with cream

For "Napoleon" there are a variety of variations. This category includes custard with cream, tender cream with condensed milk, and stable curd creams. However, the simplest and most delicious product is considered to be a cream made from whipped cream and powdered sugar. It's very easy to whip if you buy heavy cream and refrigerate it thoroughly.

Ingredients:

• cream - 600 ml;
• powdered sugar - 250 g;
• rum - 20 ml;
• sheet of puff pastry - 3 pcs.

Preparation

1. Cut the dough into portions and bake in the oven at 220 degrees for 15 minutes.
2. Whip the cream with powder and rum.
3. Assemble the cakes, brushing each layer with cream.

Lazy “Napoleon” from “Ears” cookies

“Napoleon” without baking is a godsend for those who don’t want to bother with dough. You don’t have to do this, since the puff pastry “Ears” as a cake layer will make the dessert as similar as possible to the original, and the custard will convey the taste of the classic “relative”. Moreover, everything will take no more than 30 minutes, which is convenient if you are short on time.

Firstly, I’ll say right away that using this recipe you can make Napoleon cake from puff pastry, as in my case, and also a homemade cake. Everything will depend on what size cake you will bake. And I really want to say secondly that there are a huge number of recipes for such cakes and pastries. I suggest mine is quite simple and light, with a custard made from ready-made frozen puff pastry. Napoleon cakes are very tasty and are very suitable as a sweet dessert to end a meal. The only condition is that the puff pastry Napoleon must always be prepared in advance, and be sure to let it stand in the refrigerator for about 10 - 12 hours so that it is well soaked in the creamy custard.

Ingredients:

• pack of frozen puff pastry 400 g

for custard:

• 2 glasses of milk
• 1 egg
• 5 tbsp sugar
• vanillin optional
• 2 tsp flour
• 100 - 150 g softened butter

Cooking method

Thaw frozen puff pastry according to package instructions. During this time, you can prepare custard for Napoleon, we need it cold, and this will take some time. In a ladle, saucepan or small saucepan, whisk the eggs and flour until smooth, so that there are no lumps. Then add 1/3 cup of milk and mix everything well. In a separate bowl, bring the remaining milk to a boil, and pour it hot, in a thin stream, into our resulting egg mass. In this case, you need to stir the egg-milk mass with a whisk all the time. We put it on a small fire, and stirring all the time, bring it to a boil, but do not boil, it should thicken. Remove from heat, add sugar and vanillin, cool, stirring occasionally so that a film does not form on top.

While our cream is cooling, bake the cakes (if you want a cake, then cut the layer of puff pastry into 2 parts, if you want cakes, then into the sizes you need). But do not forget to immediately cut off a strip of dough 5 - 7 centimeters in order to cut crumbs from it for sprinkling. We bake our cakes in a well-heated oven at 200 C, about 15 minutes, until golden brown, and let them cool on a wire rack.

So that when whipping the custard with butter it turns out homogeneous, both products must be at the same temperature (I put them together in the refrigerator for 7-10 minutes). Then beat them with a mixer until they form a homogeneous, pleasant-looking smooth mass. I usually make both a cake and a tall Napoleon cake from two layers. Apply some of the cream to one cake layer, then place the second cake layer on top. I coat the entire structure well on top and sides, and sprinkle with finely chopped crumbs. I let Napoleon soak in the refrigerator for 10 - 12 hours. Bon appetit.

It turns out that the Napoleon puff pastry, known to everyone since childhood, can be prepared at home. The recipe presented below can be safely used to prepare a popular Soviet dessert.

We will make Napoleon cake with cream from ready-made store-bought puff pastry without yeast, and you will now see how easy and simple it is to make; a cake is prepared using the same principle, so the recipe can be used for it too.

Ingredients

• 4 sheets of yeast-free puff pastry;
• half a can of condensed milk;
• 150-200 grams of butter;
• Powdered sugar to taste;

Idea for the cook:

Of course, such a cake made from ready-made dough is not a real Napoleon, but you don’t need to stand at the stove for hours. 20 minutes and delicious cakes are ready. This recipe can also be made with custard (milk, vanillin, butter, sugar and a couple of tablespoons of boiled condensed milk) - whichever you like best .

Napoleon cake calories

Calories in this recipe start at about 200 kcal per 100 grams

Napoleon cake recipe with photo

Pre-defrost the puff pastry - this will take about half an hour;

Remove the butter and condensed milk from the refrigerator and allow them time to warm to room temperature, then mix thoroughly using a mixer

Cut each sheet of dough into 9 square pieces or into any shapes you like. Preheat the oven to a temperature of 200-220 degrees, and then place the dough pieces in it for 20 minutes

Remove the baked pieces of dough from the oven and coat all layers with cream.

Several cake layers can be crumbled and sprinkled over the cakes. Place the cakes in the refrigerator for several hours.