An easy and tasty Napoleon recipe. The most delicious Napoleon cake

Cake "Napoleon" - a little history or why this cake is named after Napoleon Bonaparte

One of the versions of its creation is that it was baked in 1912 in honor of the 100th anniversary of Russia's victory over the French. No wonder the cakes are served triangular - in the shape of a commander's hat.

However, let's take a break from history and start preparing the legendary dessert Napoleon cake at home. Our recipes will help you cope easily and with pleasure!

Cake Napoleon: “Family Tradition”

Cakes:
3 cups flour, 250g margarine, 3/4 cup water (very cold!), 0.5 tsp. slaked soda.

Sift the flour into a large bowl, put 1 pack of margarine in it (let it sit at room temperature for at least half an hour) and chop the flour and margarine into fine crumbs with a spatula.

Now add water and knead with your hands, at the end add 0.5 teaspoon of soda slaked with vinegar and after that knead a little, in a bowl and in the refrigerator for an hour; let him rest.

Custard for cake:

Take 2 packs of cream (10%) into a saucepan, add a glass of sugar and bring to a boil, stirring occasionally.
Separately, in a mug, mix a little more than 1 tbsp. l. flour and 1.5 tbsp. spoons of starch, gradually pour in one packet of cold cream (i.e., a total of three packets of 200 ml each) so that the mixture is free of lumps, mix well.
Pour this starch-flour mixture into boiling milk with sugar, or not into boiling milk, but remove it from the stove while pouring, so that it doesn’t run away. Pour in according to the principle of cooking semolina porridge - in a thin stream, stirring continuously (Very important!); otherwise lumps will form and then the cream will fail! The appearance and thickness are similar to that of semolina. Cool the cream.
Stir a pack (250) of butter (previously softened at room temperature) into the cooled (at room temperature) cream. room temperature). First mix in a quarter of the butter, beat with a mixer at low speed, then add more and more and beat well (but do not over-beat) the cream will be quite airy.

Let's go back to the test:

Divide the dough into 7 pieces.
Roll the piece into a ball and roll it out thinly into a circle on a floured surface.
Measure with a lid (or something else) and transfer with a rolling pin to a baking sheet (I do not grease with anything), prick with a fork and place in an oven preheated to 200 degrees for 4-5 minutes. (until it starts to brown, pull it out onto a board and put the next one to bake.
Set aside two of the best cake layers for the top and bottom. The worst goes on top.

Next is a non-classical approach to Napoleon (but our recipe is our family; I have no right to retreat!). Take a glass of walnuts (more is possible) and chop (but not too much, pieces should remain). Grind the cake for topping.

Now this is how I do it:

I lay out all the cakes on the table and spread the cream on them (to distribute evenly), on average two to three tablespoons.
Add: cake with cream, nuts, cake; at the end, sprinkle with nuts and sprinkles (you can dry the crust a little more in the oven for the sprinkles, just so that it doesn’t burn).
Gently press the cake on top with your hands and leave at room temperature for 4-5 hours, then put it in the refrigerator.

The cake is very popular in our family - everyone loves it, both ours and others (guests, I mean). The result is creamy cream; but the fat content of the cake is not felt at all!
It’s true that it’s difficult for me to evaluate it myself; after all, for me this is a taste familiar from childhood, from Soviet times.

Napoleon cake: 2nd recipe

500 g butter, 4 cups flour, 1 teaspoon salt, 1 cup cold water.

Napoleon cake: 3rd recipe

3 cups flour, 1 egg, 250 g butter, 0.5 teaspoon salt, 3\4 cups water, 1 tablespoon vinegar.

Pour two glasses of flour onto a board and chop with butter, build a mound from the resulting mass and gradually pour water and an egg into its center, with salt and vinegar mixed in it.
Knead the dough by adding the remaining flour. Then divide the resulting dough into 8-9 parts. Refrigerate for 1 hour, roll out into cakes.

Napoleon cake: 4 recipe

I came across the Slovak version of Napoleon, who is known there as Kremes. The cream seems to be a variation of custard, but the composition is slightly different - starch and milk. And one more thing - since Slovak cream holds its shape better due to starch, it is made and put in much more.
First, bake 1 pound (roughly speaking, half a kilo) of ready-made puff pastry for 10-15 minutes. The dough is rolled out to the size of the baking sheet.

Cream: 2 liters of milk, 8 eggs, separated into whites and yolks, 14 tablespoons of powdered sugar (400 g), corn starch 200 g

How to make cake cream

Boil approximately 1.5 liters of milk at 7-8 tbsp. spoons of powder.
Mix the remaining milk and beat with 8 yolks and all the starch.
Add this mixture to boiling milk and let it simmer for 30 seconds - 1 minute with constant stirring.
Beat all 8 egg whites with 8 tablespoons. spoons of sugar, adding it gradually as you beat.
Pour the boiling milk mixture into the whipped egg whites and stir with a spoon.
Cut the baked and cooled dough into 2 parts lengthwise (lid and bottom) and put cream between them.

As far as I remember, there was no coating on top. I did it once - not very difficult. If you do it together, it works quickly and without hassle. The taste of the cream is lighter than that of butter, it is airy and high.

Cake Napoleon: 5 recipe "Honey Napoleon"

For the cakes: 4 eggs, 4 cups flour, 4 tablespoons honey, 150g butter, 1 cup sugar, 1.5 teaspoons soda quenched with vinegar.
Cream: 1l 250g thick sour cream, 1.5 cups powdered sugar, 1 lemon.

DOUGH: Melt honey, sugar and butter in a water bath, cool slightly and beat in the eggs. Add slaked soda, flour and knead the dough. It turns out oily. Divide into 10 koloboks and put in the refrigerator (can be in the freezer). While the dough hardens, prepare the cream.
CREAM: Grate the lemon along with the peel on a fine grater (those who don’t like its bitterness can cut off the peel). Beat sour cream with powdered sugar with a mixer, add grated lemon. Beat again and put in the refrigerator for now. Now take out one piece of dough at a time, roll out thin cakes on baking paper, pierce them with a fork and bake in an oven preheated to 180 degrees until golden brown.
It is better to make the cakes thin - then they are better soaked. The crumbs are dried, crushed and sprinkled over the entire cake. But the taste is equally delicate and melts in your mouth.

“Napoleon” is a gorgeous and most festive cake. You can talk a lot about why the French commander became the namesake for this amazing recipe. Maybe from his passion for luxury and genuine desire to be the ruler of the world - no less. Or maybe from the emotions of the Russian people, from the desire to express the feeling of victory in such a masterpiece. Today, when the warriors of past centuries have gone far into history, the cake is truly royal. “Napoleon” achieved its goal, albeit in a confectionery theme, but this is already a lot.

His recipe is not complicated, but you will have to work hard on it. If, of course, you really want that same “Napoleon” cake, and not “Count’s ruins” or “Lady fingers”. Follow the step-by-step simple recipe and you will certainly succeed.

The main thing in the dessert is the number of thin cakes, the recipe for which will be described below. Each cake will be generously greased with delicate cream. Only then will the Napoleon cake be real. Although simple, it looks chic and incredibly tasty.

For the test:

Margarine must be very hard 200g;
Chicken egg – 2 pcs;
Water – 150 ml;
Premium flour – 700-800g;
Vinegar at least 9% - 1 tbsp. l;
Salt – a small pinch.

For delicious cream:

Cow's milk – 700ml;
Premium wheat flour – 3 tbsp. l;
Chicken egg – 2 pcs
Granulated sugar – 2 cups (500g);
Soft butter – 100 gr.

Cooking process

We start cooking with margarine. The margarine should be finely chopped with a knife. Don't assume that soft margarine "chopped" with a spoon or melted is fine. If we want a real cake, then the recipe must be original, without deviations.

Pour flour on top of the chopped margarine. Do not rush to pour from your hand or from the bag. It’s better to pass the flour through a sieve; this is the easiest way to make baked goods more tender and fluffy. Next, chop the margarine with flour until you get fine crumbs.

Pour all the prepared water into a separate bowl and add salt and a teaspoon of vinegar. Then pour the water into the hole made in the flour-margarine slide. We don’t stop chopping the dough. This way the dough will be porous and tender. The recipe does not allow making this cake any other way.

Chop the dough until all ingredients are mixed. There should be a homogeneous mass under the knife. We make an elastic roll out of it and cut it into 6 equal parts. Wrap each resulting ball tightly in cling film and place in the refrigerator.

How to make cream

Bring the milk to boil and pour the flour into a dry frying pan. The mass should transform into a golden toasted crumb. After this, let the flour cool. The milk should not be hot either, just a little warmer than room temperature is enough.

Using a mixer or whisk, beat the cooked eggs and add them to the golden cooled flour. You definitely need to achieve the effect of a lush, homogeneous mass, otherwise the recipe will go against your creations and “Napoleon” will not turn out to be classic. We don’t stop, even when the mass has become homogeneous. We need to add more milk. Without stopping the mixer, we begin to gradually pour it into the future cream.

Next, pour the resulting tender mass into another saucepan intended for a water bath, in which our simple recipe will be prepared. custard. Constantly stir the mass, do not let it clump, harden or melt to the bottom. The custard is ready when the spoon is almost in a thick mass, and a pleasant sweetish-creamy aroma emanates from the cream.

While the cream is cooling, let's make the cakes. The more cake layers you get, the more elegant the Napoleon cake will look. In this case, we will have exactly six cakes. The cakes are baked for five minutes at an oven temperature of 180 degrees.

We roll out thin flat cakes and adjust them to one shape so that there is no shifting when layering. The remaining dough can also be prepared. The shavings will be used to decorate the finished cake. Before putting the dough in the oven, prick the dough with a fork so that it does not rise into a fluffy mass when the temperature changes. The recipe is complete.

When the entire dessert mosaic is ready, all we have to do is assemble it. Gently and carefully coat each cake with cooled cream. The cakes are very fragile and delicate, it is necessary to find a fulcrum so that the coating field is applied layer on layer evenly and without breakage.

After gluing, “Napoleon” should stand in a cool place and soak in the sweet cream. Dessert is served to the table in a good mood.

Video recipe for cooking “Napoleon”

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

For the dough we need a large bowl with high sides. Sift flour into it through a sieve.
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.
Grate cold margarine or butter on a coarse grater. You can do this directly in the bowl into which we sifted the flour.
Mix grated margarine and flour until smooth. The result should be buttery flour, ground into a homogeneous crumb.
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.
Add salt and egg to cold water, mix. Please note that to prepare this cake, the water must be cold.
Make a hole in the middle of the flour and pour water and egg into it.
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.
When the dough becomes smooth and homogeneous, transfer it from the bowl to the table and continue kneading.
We wrap the finished dough in cling film or simply transfer it to plastic bag. Place the dough in the refrigerator for half an hour.
When 30 minutes have passed, take the dough out of the refrigerator and divide it into 16 parts. First sprinkle the table with flour.
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.
Roll out each piece of dough on a table sprinkled with flour into a thin circle.
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 large quantity 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.
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.
We roll out and bake all the other cakes in the same way, then let them cool completely.
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.
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.”
Pour sugar into a separate pan or bowl, beat in the eggs and add vanillin. Mix everything with a spoon or whisk until smooth.
Combine flour and starch, add to eggs and sugar, mix again.
Pour one ladle of warm milk into the pan with eggs and stir. So, gradually, we add it all.
Place the pan on the fire and, stirring all the time, bring the mixture to a boil. It should become homogeneous and thick.
Let the cream cool slightly and add the softened butter, which needs to be removed from the refrigerator a couple of hours before cooking. Mix well. The cream for our cake is ready.
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.
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.
We knead the scraps that we have left into crumbs with our hands: sprinkle on the top and sides of the cake.
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, you can have coffee, cut the cake into portions and invite your 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 the most incredibly delicious dishes. Bon appetit!

Many housewives prepare delicious cakes on their own. The Napoleon cake recipe is passed down in families as a kind of heirloom, and each housewife has her own secrets and tricks for preparing this dessert. “Napoleon” is loved for its delicate, light taste and pleasant cream with which the cakes are coated. At first glance, baking a cake is not easy, but detailed recommendations And step by step instructions will definitely help you.

Classic Napoleon cake

What products will you need:

A pair of eggs
Sugar – half a kilo
High-quality butter – pack
Full fat milk – 3 cups
Sifted flour - 5.5 cups (the amount of flour varies depending on its quality)
Margarine – 400 g

When we're talking about Regarding measurements in glasses, we mean a regular faceted glass, with a volume of approximately 250 ml.

Dough recipe:

Sift 5 cups of flour onto a flat surface (it's convenient to use a large cutting board). It is necessary to sift the flour so that it is enriched with oxygen, then the cake will come out much tastier.
Chop the margarine into small pieces with a knife. Combine with prepared flour and rub into even crumbs with your hands.
Make a hole in the flour and pour a glass of milk into it in a small stream. Knead the dough. It is recommended to work quickly with the dough, knead it with active movements, without wasting extra time. The longer you knead the dough, the worse it will roll out later.
Divide the resulting dough into 13-15 equal parts and roll them into balls. Place on a plate sprinkled with flour and refrigerate for a couple of hours.

Cream recipe:

Using a mixer, beat three egg yolks and sugar (3 tablespoons) until white.
Add 40-50 grams of wheat flour and beat again.
Pour a little milk (3-4 tbsp) into the mixture in a stream.
In a separate pan, boil the remaining milk (approximately 500 ml). Pour it hot into the egg mixture and mix everything thoroughly. Bring the cream to a boil, remembering to stir it all the time. Cool.
Cream the butter with two cups of sugar. The grains should dissolve.
Add custard mixture little by little to the butter mixture, whisking a little at a time. The cream will turn out fluffy, visually similar to white icing, and grains of sugar will not be felt in it.

The classic recipe for making custard with yolks is perfectly described in the following video tutorial. Custard is used to bake various desserts, including Napoleon cake.

Preparing the cake:

We take out the prepared dough. Using a rolling pin, roll out the first ball into a round cake. Use a large flat plate as a mold. Trim off excess dough around the perimeter of the pan. sharp knife.
Transfer the rolled out cake onto a baking sheet and bake it at 200 degrees.
The cake acquires a golden hue in 5-7 minutes.
When removing the baked cake, use a wide spatula. Please note that the cakes are fragile and break easily. Work carefully.
Bake all the cakes one by one.
Place the remaining scraps on a baking sheet and bake as well. Grind the finished cooled trimmings into coarse crumbs.
Coat the cakes with cooled cream. Use a little cream as the cake soaks well.
We do not cover the top cake with cream. Cover it on top with a cutting board and put pressure on it (a jar of water, a bag of cereal, etc.), send it to a cool place.
Remove the pressure from the cake, coat the top cake with cream, evenly distributing the cream on the sides.
Sprinkle “Napoleon” with crumbs on all sides. Ready!

The process of making Napoleon cake according to the classic recipe is described in detail in the video tutorial below.

The best Napoleon cake recipes

You will need:

Ready puff pastry– 1.5 kg
Five eggs
Flour – 150 g
Sugar – 400 g
Milk – 1200 ml
Vanilla sugar – 1 p.
Cognac – 1 tbsp. l.
Cleaned walnuts- cup

Defrost the dough naturally at room temperature (defrosting time is indicated on the package).
Cook the custard: grind the egg yolks with a mixer or a whisk with regular and vanilla sugar until white, add flour and cognac, stir. Pour milk into the mixture in a stream, stir and cook, stirring constantly.
Divide the dough into the desired number of parts, which will later become cakes. Roll out each piece on a board sprinkled with flour. Bake in the oven for about 10 minutes until golden brown on a dry baking sheet, temperature 200 degrees.
Coat the cooled cakes with cream. If desired, sprinkle each layer with chopped nuts.
Lightly press the cake on top, coat all sides with cream and sprinkle with crumbs.
Place the layer cake in a cool place overnight.

Ingredients for cream:

High-quality butter – 400 g
Condensed milk - its quantity depends on the number of cakes. To coat 15 layers, you will need one and a half cans of condensed milk; for 8-10 layers, 1 can is enough.

Preparation:

Combine the dairy products with each other and beat thoroughly with a mixer.
Chill the cream in the refrigerator for half an hour.
Then coat the cake with cream. Place the cakes in a stack on top of each other, pressing each layer lightly.
Don’t forget to crumble one cake layer and sprinkle it on all sides of the finished cake.
Keep the dessert in the refrigerator for at least 6 hours to soak.

Use:

Flour – 2 cups
chicken egg– 1 pc.
Homemade fat sour cream – 200 g
Margarine for puff pastry – 100 g
Sugar – 3 tbsp. l.
Baking soda– 1 hour l.
Table vinegar 9% - 1 tbsp. l.
Salt – ½ tsp.

Cooking sequence:

Chop the softened margarine into pieces with a knife and combine with sour cream. Grind.
Add the beaten egg, soda, slaked with vinegar, sugar and salt.
Knead the elastic dough.
Place the dough in the refrigerator for half an hour.
Divide it into 7-8 parts (depending on the size of the frying pan) and roll each part into a layer 2-4 mm thick and with a diameter equal to the diameter of the frying pan. Lightly prick the dough with a fork to prevent it from puffing up during baking.
Heat a non-stick frying pan with low sides without greasing it with any oil. Place the first cake layer (medium heat) and cover with a lid. Bake until golden brown, then turn over onto reverse side and brown. The process of baking cakes in a frying pan is similar to baking pancakes.
Cool the cakes and soak them in any cream: custard, condensed milk, sour cream, etc.

Instead of margarine, add fatty butter to the dough, then the cake will be tastier and more tender.

To prevent the dough from sticking to the work surface when rolling out, sprinkle it with flour.

When coating the layers with cream, do not press the cakes too hard, otherwise they will break and the cake will lose its attractiveness or become tough.

“Napoleon” will become much tastier the next day, when it sits in the refrigerator and is well soaked.

The history of the Napoleon cake

According to one version, this dessert's name comes from the name of the city of Naples, where it was prepared. There are also alternative option: the baking recipe was invented for the 100th anniversary of the celebration of victory in the war against the French occupiers. Then the best confectioners in Moscow worked on creating an exclusive delicious dessert, which is appreciated and loved around the world to this day.

How often and according to what recipe do you cook Napoleon? Share your secrets for making this delicacy in the comments below.

Good afternoon, friends!

Today we are preparing a classic Napoleon cake from custard and multi-layer cakes. There are a lot of cake recipes. However, the realest, most delicious recipe, proven over the years, from Soviet times.

Then this cake was baked according to only one recipe; skilled bakers baked huge, table-sized, fluffy, layered, crumbly, melt-in-your-mouth Napoleons, and sold them by cutting them into large pieces. It was impossible to find out the recipe for making the cake; I learned it many years later, and today I want to share it with you.

If you don’t have any time to prepare a cake, but really want something sweet, prepare an easy recipe. Cakes for Napoleon can be baked from ready-made puff pastry; use condensed milk or sour cream as cream. But, of course, such a cake will be different from the one prepared at home.

Ingredients:

To prepare the dough we will need:

flour - 750 grams
butter - 600 grams
egg - 2 pieces
ice water - 300 ml
salt - 1 teaspoon
vodka - 2 tbsp. spoons

To prepare the custard:

eggs - 4 pieces
sugar - 200-350 grams
milk - 1 liter
butter - 20 grams
vanilla - 1 pod
flour - 4 tbsp. spoons
cognac - 2 tbsp. spoons

Step-by-step preparation:

The main condition for preparing the correct dough is that all ingredients must be chilled.

Sift the cold flour through a fine sieve onto the table, you can sift it 2-3 times, the more it will be saturated with oxygen and the product will be airier.

Grate the frozen butter on a coarse grater, directly into the flour. I would like to note that it must be fresh and good quality. You can use less of the indicated amount of butter in the recipe, just remember that the more it is, the fluffier and airier the dough turns out.

Each time, dip the butter in flour and quickly rub it in so that it does not melt from the warmth of your hands.

Constantly mix the grated butter with flour.

In a separate bowl, break 2 eggs, add salt to taste, two tablespoons of vodka and water. Mix everything with a whisk. Addition small quantity vodka makes the dough airy and dry. Then pour the resulting liquid into the butter-flour mixture in small portions and mix.

The dough should not be kneaded too much; it should be mixed and collected into a large lump.

The dough we got is not too stiff, it doesn’t stick to our hands.

Wrap the dough in cling film and put it in the refrigerator for 2 hours, and in the meantime let’s prepare the cream.

Making custard

The custard prepared according to this recipe has a very delicate consistency and soaks the cakes well.

Pour milk into a small saucepan, add sugar, vanilla bean and put on low heat and stirring constantly, dissolve the sugar.

Break the eggs into a separate bowl, add flour, cognac and mix well until smooth.

Pour the prepared mixture into hot milk in portions, stir and bring to a boil, but do not boil. Then reduce the heat and, stirring with a whisk, evaporate the mixture until thickened.

Remove from heat, add butter. We have a wonderful, thick, delicate custard. Pour it into a bowl and cool to room temperature.

Sour cream

You can quickly make sour cream from any sour cream and sugar. It doesn't even require heat treatment.

We have prepared the dough and cream, you can start baking the cakes.

Place baking paper on the table and roll out very thin dough on it, 3-4 mm thick and the size of a baking tray. Using a fork, make pricks all over the surface of the cake.

Then, using a sharp and thin knife, cut the rolled out cake into six equal parts. Carefully transfer them onto a baking sheet on paper and place them in an oven heated to 200 degrees.

It is better to bake the cakes on the middle rack. You should not overbake; as soon as the dough has risen and browned (3-5 minutes), take out the baking sheet and place the next one. Thus, we got 24 thin, crispy puff pastries.

Let's start assembling our delicious Napoleon cake. We coat each cake with a layer of cream. Then coat with cream on top and on all sides. We sacrifice one cake and turn it into crumbs, which we sprinkle on all sides of our dessert. Leave to soak at room temperature for five hours, then put in the refrigerator overnight.

In the morning, cut a piece of cake for tea. Well-soaked and melt-in-your-mouth dessert prepared according to a classic recipe. Bon appetit!

This is such a long and detailed recipe for making an amazing, delicious homemade Napoleon cake from Soviet times. I would like to know your opinion about the recipe, write in the comments. If you liked it, click “Class” and share links to the article with your friends on social networks.