How to make Napoleon cake at home. The simplest and most delicious Napoleon with custard. Making custard

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

This dessert can easily be called a link between generations - having gained popularity back in the days of the Soviet Union, it still holds its ground today. Napoleon cake continues to be prepared because of its amazingly rich taste and the ability to adjust the composition as desired, depending on the hostess’s preferences.

For example, there are several types of cream impregnations: vanilla, sour cream, cognac, yolk, protein. The main thing is to preserve the layered structure of the confectionery “structure”.

Let's start with the classic Napoleon cake recipe. For years it has been passed on from mouth to mouth, carefully preserved and improved. According to culinary legends, the founders of the famous dish are considered to be masters from the USSR. There is probably some truth in this, because the choice of sweets was limited, and on the holiday everyone wanted to treat themselves to something tasty.

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

Required ingredients and products

• Flour (400 gr);
• Oil drain. (315 g);
• Eggs (one);
• Citric acid (2 g);
• Salt (3 g);
• Water (170 ml).

Products for cream:

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

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

Preparing dough for Napoleon cake

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

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

We also send the butter there, after thoroughly chopping it with a knife. To prevent it from sticking to the blade, sprinkle it with flour.

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

The layer should be no thicker than one centimeter, fold it with the edges towards the center, then again in the same way. The result is four layers. If the dough is elastic and does not tear, start the procedure again: roll it out, grease it with oil, roll it, and so on. In accordance with the recipe for Napoleon cake from Soviet culinary experts, everything must be repeated forty times.

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

Custard for Napoleon cake

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

Melt the butter a little, beat until thick foam, carefully add to the cooled mixture. Add cognac, vanilla and mix with a mixer to the required consistency.

The final step in preparing the classic Napoleon cake at home is soaking and decoration. Before serving the dessert, let it brew. This usually takes overnight, but five hours is enough.

The best Napoleon cake recipes

There are a large number of different delicious recipes for making Napoleon cake, below we present the best of them.

Recipe for Napoleon cake with custard

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

Beat the yolks, flour, vanilla and thoroughly, add the mixture with cooled boiled milk and cook until thickened. On average 10 minutes. Once it cools down, you can build “sweet floors” - the classic Napoleon cake with custard is ready!

Chocolate option for gourmets

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

To do this you need:

• Milk (quarter liter);
• 2 egg yolks (chilled);
• A tablespoon of sifted flour;
• The same amount of potato starch;
• 50 grams of dark chocolate;
• 3 tablespoons cocoa;
• 150 grams of sugar;
• 100 grams of butter, drained.

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

Popular recipe with condensed milk

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

Don’t be afraid to experiment by changing the simple Napoleon cake recipe with new ingredients added to the creamy impregnation. Soviet confectioners added cognac; replace it with rum or liqueur. If you don’t like alcohol, syrups, chopped berries, and nuts are at your service.

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

Quick cooking with sour cream

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

Required ingredients:

• 600 g butter;
• 1 kg flour;
• 130 g sour cream;
• 4 tablespoons vinegar;
• spices to taste.

How to cook:

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

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

Cooking with honey cakes

Another interesting recipe for Napoleon cake at home - with honey shortcakes. Add honey to the list of products listed in the previous paragraph, and take slaked soda instead of vinegar.

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

Napoleon cake made from ready-made puff pastry

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

Cool the finished cakes and cut off the sides. You can form even squares, you can form circles, there are no rigid frames for the shape. Next, we assemble the “sweet structure” so that it is well soaked, leave it in the refrigerator for 5–10 hours.

How to make Napoleon cake if you don’t want sweets

Who and when came up with the idea of ​​turning a sweet dish into a snack is unknown. But this invention turned out to be successful and became popular, providing housewives with a wide range of culinary delights. You can feed your household with this dish on weekdays, or you can pamper your guests in honor of an important event. The main thing is to decide what to fill the “floors” with.

With fish, meat or vegetables

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

You can make it in separate layers, according to the principle of “herring under a fur coat” - first cheese, then crab sticks, eggs, herbs. Top each layer with sauce. To make the cakes soft and juicy, coat them with mayonnaise and let sit for about ten minutes.

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

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

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

Recipe for vegetarians

The filling of boiled potatoes with mushrooms and fried onions will turn the “sweetness” into a hearty second course. For vegetarians or people observing fasting, a “dessert” filled with cabbage and mushroom stew, seasoned with garlic, is suitable.

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

Exotic recipe with avocado

The avocado filling will appeal to exotic lovers: mix the pulp of the ripe fruit with cottage cheese, add Tobasco sauce, season with finely chopped herbs (dill, parsley, onion) and garlic.

An equally interesting taste is obtained with eggplant dressing. Cut the vegetable into rings, add salt, and wait five minutes. Then squeeze and fry. Grate cheese, chop tomatoes and herbs. Lay everything in layers, alternating with mayonnaise.

Don't forget about cottage cheese, grated with garlic and parsley. The main thing is to let the dish sit longer, otherwise it will turn out dry.

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

Before serving such a snack, you should cut it into portions for convenience. Professional chefs do not advise overusing the number of “floors”, otherwise the dish will simply fall apart.

How to beautifully decorate a Napoleon cake

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

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

An ornament made of two colors – white and dark chocolate – looks impressive. Like whipped cream, applied in smooth lines or individual curls, reminiscent of a meringue cake.

For a snack cake, red caviar, grated cheese, fresh herbs, olives, olives, and mushrooms are suitable. You can cut out three-dimensional figures from tomatoes, eggs or boiled carrots and turn an ordinary snack into a true decoration for the holiday table.

Do not limit yourself in culinary creativity and over time you will begin to create real masterpieces.

Today we will prepare the most delicious Napoleon cake. Delicate, melting in your mouth, fragrant homemade Napoleon cake is rightfully the king among homemade cakes. Nothing can compare to homemade cakes made with your own hands, and with love. And you don’t have to make cakes only on holidays: after all, a simple recipe for homemade “Napoleon” allows you to bake something delicious every day. Let's not waste time, but go to the kitchen and prepare the Napoleon cake.

Ingredients:

• 1 chicken egg;
• 1 pinch of salt;
• 250 grams of butter margarine or butter;
• 200 milliliters of water;
• 700 grams of flour.

To prepare the cream:

• 420-450 grams of sugar;
• 8 grams (bag) of vanillin;
• 1 tablespoon starch;
• 6 pieces of chicken eggs;
• 1 liter of milk;
• 200-250 butter;
• 4 tablespoons flour.

The most delicious Napoleon cake. Step by step recipe

1. For the dough we need a large bowl with high sides. Sift flour into it through a sieve.
2. Creamy margarine or butter, you can use any of the products in the recipe, put them in the freezer in advance for 15-20 minutes so that they freeze and become hard.
3. Grate cold margarine or butter on a coarse grater. You can do this directly in the bowl into which we sifted the flour.
4. Mix grated margarine and flour until smooth. The result should be buttery flour, ground into a homogeneous crumb.
5. We beat one chicken egg into a cup or glass, without separating the yolk from the white. Add salt and beat lightly with a fork or spoon.
6. Add cold water to the egg and salt and mix. Please note that to prepare this cake, the water must be cold.
7. Make a hole in the middle of the flour and pour water and egg into it.
8. Now we begin to knead the dough. First we do this with a spoon, then with our hands. The dough should not be stiff, but it should not stick to your hands.
9. When the dough becomes smooth and homogeneous, transfer it from the bowl to the table and continue kneading.
10. We wrap the finished dough in cling film or simply transfer it to a plastic bag. Place the dough in the refrigerator for half an hour.
11. When 30 minutes have passed, take the dough out of the refrigerator and divide it into 16 parts. First sprinkle the table with flour.
12. You may end up with fewer pieces: it depends on the diameter of the mold in which you will bake the cakes. We leave a few pieces of dough on the table, and put the rest back in the refrigerator.
13. Roll each piece of dough onto a floured surface into a thin circle.
14. We cut out a square from parchment, slightly larger than the diameter of our dough. We transfer the rolled out dough onto paper; this is done very easily, due to a large amount of butter or margarine. When the dough has been transferred, prick it in several places with a fork so that it does not bubble during baking.
15. Preheat the oven to 220 degrees. As soon as it heats up, put the dough into it, literally for 5-6 minutes. Bake until golden brown and immediately remove from the oven.
16. Roll out and bake all the other cakes in the same way, then let them cool completely.
17. We cut the baked cake evenly according to the template. Do not throw away the edges that crumble easily, but leave them for decorating the cake.
18. While the cakes are cooling, let's prepare the cream. Pour the milk into a saucepan and put it on the fire so that it heats up but does not boil. Be sure to keep an eye on it, because milk tends to “run away.”
19. Pour sugar into a separate pan or bowl, beat in the eggs and add vanillin. Mix everything with a spoon or whisk until smooth.
20. Combine flour and starch, add to eggs and sugar, mix again.
21. Pour one ladle of warm milk into the pan with eggs and stir. So, gradually, we add it all.
22. Place the pan on the fire and, stirring all the time, bring the mixture to a boil. It should become homogeneous and thick.
23. Let the cream cool slightly and add softened butter to it, which you need to remove from the refrigerator a couple of hours before cooking. Mix well. The cream for our cake is ready.
24. Grease all the cakes with warm, not yet cooled cream. Be sure to put a little cream on the bottom of the dish in which you will serve the cake: this way the bottom cake will also be well soaked.
25. Lightly press down each cake layer that you place on top of another. Don't forget to coat the sides of the cake with cream.
26. We knead the scraps that we have left into crumbs with our hands: sprinkle on the top and sides of the cake.
27. Place the cake in the refrigerator for soaking. This will take approximately four hours.

So you have learned how to make homemade Napoleon cake. Cut a piece of the cake: you will notice how tender, fragrant it is, and very well soaked in cream. It just begs: “Eat me!” Well, now all we have to do is brew black or green tea, maybe coffee, cut the cake into portions and invite our family for tea. Tasty? Yes, such a cake is a decoration for any table. Cook with our “Very Tasty” website - and your family will always be fed with the most incredibly delicious dishes. Bon appetit!

Napoleon is a cake that can be cooked and eaten endlessly. I came across your website and immediately decided to make a classic Napoleon cake. All my guests were very pleased with the result. Thank you for the recipe!

Good afternoon, Leonid and Grandma Emma! My name is Svetlana, I am from Minsk. I always really loved the classic Napoleon recipe and bought it at a pastry shop near my house. But soon the store closed and no matter where I bought Napoleon, it tasted significantly different and, frankly speaking, I didn’t like it. It was difficult for me to cook it myself, since sweet pastries, to be honest, are difficult for me. But when I came across your wonderful site, and I saw the recipe for Napoleon cake with a video, I immediately began to prepare it, strictly observing all the steps and proportions. At the finish line, I got that Napoleon taste that I liked so much earlier when I went to my favorite pastry shop. Thank you very much for the recipe and good luck to you!

Dear Emma Isaakovna, Leonid! I want to thank you for the Napoleon recipe. My grandchildren often come to visit me and really love the sweet pastries I make. I often bake pies with different fillings, but this time I wanted to somehow please the kids and bake them a delicious Napoleon cake. The recipe from your site helped me a lot, and I quickly completed this task. My grandchildren ate everything with pleasure and now ask me to constantly prepare such a “shaggy” cake. Health and good luck to you all!

I watched a video from your website on how to make a Napoleon cake. How much you love your job, those sweet smiles on your faces, directly charged you with positivity and good mood while cooking. Well, the cooking itself was excellent. Thank you! Your fan, Galina Viktorovna.

I am so glad that my mother uses your site! A few days ago she made a Napoleon cake and it tasted like something from my childhood. I loved this dessert so much as a child. Such pleasant memories and it’s all thanks to you! Be healthy and happy!

Hello, dear videoculinary team! I was always afraid of puff pastry and didn’t dare to cook it, because something always went wrong with me. But I wanted to overcome my fears and still make a successful attempt at making a dessert from puff pastry. On your website, I was the first to see a page with a description of how to make Napoleon and I realized that this particular dessert would be my first successful debut from puff pastry. After following all the steps of preparation, I managed to cope with my weakness, and I think now I can handle any recipe) Thank you so much!

Classic recipe! Napoleon cake will always decorate the holiday table, as it pleases almost everyone. Thank you.

Dear Grandmother Emma! It’s probably time for you to open a chain of pastry shops and sell your desserts and pastries there. I would be your regular customer and would take my whole family to you. In the meantime, I will explore with you this mysterious world of confectionery products.

Despite the fact that today Napoleon can be bought in almost any chain of markets, home-made Napoleon cake is a real culinary masterpiece. Its delicate taste is so different from the store-bought one that it seems as if you are eating a completely different cake. Don’t be lazy and prepare these desserts yourself, it’s worth it.

Good afternoon Napoleon is a cake whose recipe has been passed down from generation to generation for many years. My grandmother always spoiled us with the exquisite taste of Napoleon when we were children. And now it's time to pamper her on her birthday and prepare her a delicious Napoleon under your guidance. I hope that she will be satisfied, and our Napoleon will turn out no worse than the one she cooks!)

Grandma Emma, ​​Daniella and Leonid are my favorite cooks! I really enjoy watching all their video recipes and cooking with them. Everything is always very tasty and satisfying. I look forward to new recipes and cooking tricks. Keep it up!

Hello, Grandma Emma! My name is Victoria. To be honest, I don't really know how to cook. But when I first came across your site, I became very curious and decided to learn. After all, few people need a wife who doesn’t know how to cook. But I really want to build a family and I know the popular wisdom that the way to a man’s heart is through his stomach. I’ve been experimenting in the kitchen for over a month now and making progress. Last week I cooked beef fillet with champignons and apricots, and yesterday I decided to try my hand at making Napoleon. Fortunately, everything worked out and I am incredibly happy. Compliments to you and the whole team, and thanks for giving us the opportunity to learn how to cook deliciously in your favorite kitchen! In addition, self-cooking helps to save a lot of money, since food in restaurants and canteens is noticeably more affordable.

The simplest Napoleon cake is a festive dessert without the hassle and waste of energy and money. The appearance and taste captivate at first sight and bite. An amazing harmony of crispy dough and delicate cream that melts in your mouth, making you experience special pleasure from incredible food.

Comments on the recipes for the simplest Napoleon cake

The cream gets the most questions and complaints (it didn’t work out, it curled up, it separated). The custard is capricious and may not come out the first time. Therefore, if you are looking for the simplest version of the famous dessert, you should opt for recipes with other creams. There are a lot of them. And with them the cake does not lose its taste.

• You need to soak the cake first at room temperature (two to three hours), then in the refrigerator (at least 24 hours).
• Serve after the cake has been warm for at least half an hour. This way it will be more tender and airy, and not frozen.
• Dessert is served in a minimalist manner: a piece of cake and a sprig of mint or a few fresh berries.
• It happens that Napoleons are sprinkled with nuts and chocolate chips and decorated with berries. But this is already a departure from the classics. The cake is so self-sufficient that it does not need exquisite decor or unnecessary decorations.

Cream options for the simplest Napoleon cake at home

As already noted, let’s call non-brewed compositions:

1. butter + condensed milk (details in the step-by-step recipe below or in another simple cake from);
2. whipped cream + boiled condensed milk (beat the boiled condensed milk using a mixer and stir in the whipped cream);
3. curd cheese (mascarpone, ricotta) + powdered sugar + sour cream ();
4. milk-butter cream with cream cheese.

Recommendations for making cream from milk, butter and ricotta

• 1 tbsp. milk;
• 3⁄4 tbsp sugar;
• 200 g butter;
• 100 g ricotta (sour cream 25% fat).

Heat the milk in a saucepan with granulated sugar until all the grains of sand disappear (do not boil!). Wait until completely cooled down.

Beat the softened butter (it has been out of the refrigerator for more than three hours) using a mixer. Add a third of the chilled sweet milk and beat. Pour in half of the remaining mixture and beat. Add the rest and beat everything again. There is no need to rush. It should take about five minutes to prepare the cream.

When the butter is tender, smooth and fluffy, you can add the cheese. Mix with a whisk. If you use a mixer, the sauce may separate. Some people add sour cream instead of sour cream. This doesn't affect the taste too much.

You still have to choose and master the simplest homemade Napoleon cake recipe. But you can already decide on the cream. We recommend starting with simple options in order to be sure to find yourself in a situation of success. After conquering the simplest recipes, you can make a custard version.

Custard for classic lovers

What do we take?

• 5 tbsp. milk;
• 2 chicken eggs;
• 250 g sugar;
• 2 g vanillin;
• 3 tbsp. l wheat flour.

How to cook

1. Heat half a liter of milk in a saucepan.
2. Pour vanillin, granulated sugar, beaten eggs, and flour into the remaining 500 ml.
3. Beat everything together using a mixer.
4. Add the milk, beaten with eggs, into the boiling milk in a thin stream. Cook, stirring until it thickens. Five minutes is quite enough. The fire is neither big nor small.
5. When it boils for another 1-2 minutes and that’s it, turn it off and transfer to a cold container.
6. When it becomes slightly warm, you can use it to soak cakes baked according to one of the best recipes for a simple Napoleon cake.

There are few options for a simple base; everything can be reduced to three methods:

• from ready-made puff pastry;
• from puff pastries (ears, tongues, etc.);
• from a sand base.

We will look at these recipes so that the hostess has the opportunity to choose the simplest Napoleons that exist.

1. Number one - puff pastry

Thaw the finished puff pastry according to the manufacturer's instructions. Roll out factory rectangles to a thickness of 2 mm on a floured board. Bake the pieces on parchment placed on a baking sheet in an oven preheated to 250 degrees for 3-4 minutes. Once it’s browned, it’s time to take it out.

We will also bake all the dough. You can get more, and the cake will ultimately be thicker and more natural.

For the optimal height of the simplest Napoleon cake, we recommend taking two (one and a half) packages of dough, 450 g each.

The finished cakes are soaked in one of the creams described above and left at room temperature for 3 hours. Then sprinkle with crumbs from one cake layer - and put in the refrigerator for a day. Simple steps – great results.

2. Number two - recipe for lazy Napoleon from ear cookies

The famous ears or puff sugar tongues (1 kg) are dipped in any of the creams presented above, folded into a slide or in layers in a mold. Cover with cream and sprinkle with cookie crumbs, nut sprinkles or chocolate.

Soak in the refrigerator for a day.

3. Number three

Proven Napoleon cake - the simplest step-by-step recipe with photos

This option is so simple that even a beginner can handle it. The rudimentary technology and affordable ingredients make it a favorite for homemade desserts during the winter holidays. It is beautiful, tender, satisfying and light at the same time. Butter cream with condensed milk, shortbread dough. But all together - the perfect story of the famous delicacy.

(Visited 2,495 times, 1 visits today)

Hi all. Today I will share with you the recipe for the legendary Napoleon cake. I think many people associate this dessert with childhood, and also with the New Year. Because, most often, it was on this holiday that our mothers and grandmothers spoiled us with this masterpiece.

There are two camps of people who are divided according to the type of finished product into the “wet” version and the “dry” version, or, more precisely, into the soaked and crispy version. I prefer the “wet” version of Napoleon. With a lot of . Recently I began to prepare a lighter version of the cream -. In addition to these classic options, you can cook with and with, it’s incredibly delicious. With these creams the cake just melts in your mouth.

Well, if you like to “crunch”, then simply replace the custard with butter cream, and you will be happy. For example, or

In general, what is Napoleon cake? This is a puff pastry product. I will tell you in detail how to prepare this very puff pastry at home. Of course, you can also buy a ready-made version of puff pastry. But, as you understand, the taste will be completely different.

I won’t write about making custard here, I’m just giving links to two creams, the choice is yours - and... Well, for those who like to crunch - .

So, how to make Napoleon cake at home. By the way, I would like to note that the weight of the cake according to my recipe is 2-2.5 kg, if you want a smaller size, feel free to halve the ingredients.

Napoleon cake recipe step by step with photos.

Ingredients:

1. 450 gr. flour
2. 250 gr. butter 82.5%
3. 1 egg
4. 150 ml. ice water
5. 1 tbsp. l. vinegar 6% (I use white wine)
6. 1 tsp. salt (no slide)

Preparation:

Place the butter and a glass of water in the freezer for about 30 minutes. I usually put the butter in the freezer in the evening, and start preparing it in the morning.

Sift flour into a bowl.

We rub our well-chilled butter there on a coarse grater, constantly mixing the butter with flour.

Quickly rub the grated butter with flour with your hands, spending no more than 2-3 minutes on this.

Add egg, salt and vinegar to chilled water.

Mix with a fork. Vinegar can be anything, but not more than 6%. In my case it's white wine.

Pour this liquid into the oil-flour mixture and collect the dough into a ball. There is no need to knead the dough for a long time until smooth. It ideally comes out with large pieces of unmelted butter.

We divide our dough into 13-15 parts. This time my diameter was 19 cm. I got 15 cakes, before that the diameter was 22 cm. I got 12-13 cakes. Place the dough in a container sprinkled with flour either in the refrigerator for 3-4 hours or in the freezer for an hour.

During this time we will prepare the cream. I have recipes on my website for two types of cream that are ideal for layering this cake. and its light version - . You can choose the cream at your discretion. In these articles, the quantities of ingredients are calculated specifically for this recipe.

After our dough has cooled, we begin rolling out. If the dough was in the freezer, then transfer it to the refrigerator. Each time we take the balls out of the refrigerator one at a time, do not remove the rest of the dough so that it does not melt prematurely.

I used 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 mat. If you haven’t found one in your city, you can order it at the Bakerstore using this link - Silicone mat.

If you don’t have this device, then I suggest rolling out the dough on parchment, where you draw a circle of the diameter you need in advance (just don’t forget to turn the parchment over to the other side before rolling, so as not to eat the dough with pencil particles later). So, you will at least roughly understand what to strive for.

The dough should be rolled out as thin as possible, constantly sprinkling the 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 larger than the outlined circle. Firstly, the dough will shrink during baking, and secondly, we will use the scraps to make the finishing coating of our cake.

After you have rolled out the dough, you need to prick it with a fork. This will prevent the cake from rising too much during baking.

I baked the cakes directly on a mat; if you don’t have one, then transfer the rolled out cakes to a baking sheet covered with parchment and bake at 200° for 5-7 minutes until golden brown. Try to fit 2 cakes on the baking sheet at once, this will significantly reduce the baking time.

As soon as the cake is ready, you need to cut it off immediately! This is a very important point, since the cakes from the oven are still pliable, but as they cool, they become brittle and will simply crumble. We cut it in the same way, focusing on the saucer, carefully with a knife. And it’s even easier to cut using a lid, you just need to turn it left and right half a turn, and you don’t need any knife, and the circle turns out perfect. Unfortunately, I didn’t have a lid of the diameter I needed, so I used a plate.

Transfer the cut crust to a wire rack and let it cool.

We do this with each cake.

During baking, our cream will just cool down and be ready for use.

Assembling the cake.

Place a couple of spoons of cream on the dish so that the cake does not slip.

Place the cake on top.

Lubricate it with cream. Don’t skimp on the cream, my recipe yields a sufficient amount (you can easily take 2-3 tablespoons). We do this with all the cakes. If you wish, you can put some filling in the layer, my mother always puts walnuts, you can add jam or curd, boiled condensed milk. This time I coated every 3 cake layers; I just had a jar left over after cooking. Or you don’t have to add anything, our dessert already tastes great.

After we have assembled the entire cake, we press it down a little with our hands on top and put it in the refrigerator for a couple of hours. During this time, the cakes will be slightly saturated with cream and the cake will settle. You can place a weight on top of the cakes for about 30 minutes, so the cakes will become even softer.

Place the cake in the refrigerator for half an hour to allow the cream to set.

At this time, we place our cake trimmings in a blender and grind them. I don’t like to chop it into tiny crumbs, I think it’s more suitable for. But you can choose a different size for yourself. By the way, you can grind it simply by hand or using a rolling pin if you don’t have a blender in use.

Sprinkle these scraps over our cake.

Place in the refrigerator to soak. Best at night. You can decorate the top with berries, or you can not decorate it and leave it like that.

This is how handsome he turns out. A large number of layers and cream make this cake a truly royal dessert. I borrowed the recipe for this cake from Victoria Melnik, for which I thank her very much.

And, following such a delicate and feminine cake, I will soon tell you the recipe for a real masculine, brutal beauty - dark beer cakes, chocolate cream and ganache... And all this splendor of taste will come together in. Your men should appreciate it. Do not miss!

Enjoy your meal.