Cake like Napoleon. Cake "Napoleon" - original versions of preparing and serving a delicious dessert. How to make Napoleon cake

We suggest making cakes based on the famous Napoleon cake motif from puff pastry. We will prepare custard cream, however, you can use protein, condensed milk or whipped cream.

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Ingredients

• 400 gr. yeast-free puff pastry;
• 500 ml milk;
• 150 gr. Sahara;
• 2 tablespoons flour;
• 1 egg.

How to make Napoleon cake from puff pastry

If you're great at making puff pastry, great. In this recipe, ready-made was used. The dough must be taken out of the packaging in advance and left to defrost.
Turn on the oven to warm up to 180 degrees. Using a kitchen scale, measure the required amount of sugar. Measure the required amount of milk using a measuring cup.


Sprinkle the work surface with wheat flour and roll out the defrosted puff pastry a little.


Now you need to cut the dough into pieces of equal size, these are the future Napoleon cakes.


Next, cover a baking tray with baking paper and transfer the future cakes onto it. Prick all sections using a fork. This is done so that the dough does not swell during baking.


We do the same with the second layer of dough. Don't forget to make punctures, otherwise the cakes will come out with unattractive bubbles.

When the oven warms up to the temperature we need (180 degrees), put the cakes in it. The cakes need 12-15 minutes to bake.
Let's start preparing a delicious custard. Pour sugar into a separate bowl.


Pour flour there.


Add the egg and mash with a spoon.


Grind the prepared ingredients until smooth.


Add milk to the bowl and whisk gently with a whisk.


Now take a small saucepan and pour the future cream into it. Cook the cream over low heat until it thickens.

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Stir constantly, lifting the contents of the pan from the bottom, otherwise it will burn or lumps will appear.


While we were preparing the cream, a pleasant aroma of finished baked goods wafted out of the oven. The cakes rose beautifully.


Turn off the oven, but take your time to take out the cakes. We wait a couple more minutes and finally take out the shortbread pieces.


We trim the uneven edges of the cakes, and also adjust them to the same size. We stack the cakes in two or three layers, at your discretion. Spread cream between layers, and then grease the tops and sides of the cakes.


Separately, remove all excess dough scraps into a bowl. Grind them with your hands into flakes.


Sprinkle the finished product with flakes on all sides and decorate to your liking. Napoleon puff pastry is ready!


The solemn moment has come when you can invite your family and friends for a cup of aromatic tea or coffee with your favorite cakes.

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.

How Sophia Loren influenced the popularization of Carbonara pasta and more. Today HELLO.RU decided to introduce you to the fascinating history of the popular dessert - Napoleon cake.

Like any dish, the love for which has spanned entire continents, Napoleon cake has a controversial history. The common denominator of all versions is only one or another involvement in the delicacy of the French Emperor Napoleon Bonaparte.

There are a number of legends according to which almost the ruler himself, in the heat of the moment, came up with a dessert consisting of puff pastries and a delicate sauce. He did this to avoid the anger of his wife, who found him in the arms of another woman. Allegedly, Napoleon timidly stammered that “there was nothing between them,” he was just whispering his brilliant culinary idea into Guria’s ear. Of course, this version is too romantic to be true.

Emperor Napoleon Bonaparte

Adherents of another version claim that the cake was invented in Naples, Italy, under the name Napolitano (“Naples”), and the modern name is a distortion of this word. The cake has nothing to do with Napoleon.

Historians who determined the appearance of the dessert in Russia are much more accurate. Our compatriots had the opportunity to try this sweet pastry for the first time at the beginning of the 20th century - on the 100th anniversary of Napoleon Bonaparte’s escape from Russia. The puff pastry cake was made in the shape of a triangle and sprinkled with crumbs on top - these symbols were a reference to Napoleon's famous hat and the snowy winter that scared the fleeing French soldiers. For a long time in Russia, the tradition of cutting “Napoleon” into precisely these slices was maintained; only later it began to be served in the form of rectangles. It is worth noting that in the Soviet years, Napoleon cake became one of the most popular desserts, along with the legendary Bird's Milk.

Now almost every country has its own version of Napoleon. In Europe, a puff pastry of this type of “assembly” (during production, layers of dough and cream alternate) is most often called mille-feuille. The dessert has a rectangular or round shape and involves alternating 2-3 layers of dough with cream and berries.

To order a similar dessert in Switzerland or Austria, look in the menu for the word - crèmeschnitte, in Poland - kremówka, in Hungary - krémes. In Italy, you will be able to try Napoleon not only in a sweet variation, but also stuffed with spinach and cheese. “Napoleon” is also loved in distant overseas countries: New Zealand, Zimbabwe, Hong Kong, Morocco and the Philippines. In Australia, the popularity of puff pastries is so high that they annually hold a culinary tournament where chefs compete in their ability to make the most delicious cream, the thinnest dough, the most original glaze or decoration.

HELLO.RU shares with you the Napoleon recipe, which we learned from the chef of the Babel restaurant.

Ingredients:

Dough:

Flour - 650 g

Butter - 200 g (freeze and grind)

Sour cream 30 percent - 200 g

Eggs - 2 pcs.

Cream (prepared in two steps):

For the first one:

Cream - 0.5 l

Milk - 0.5 l

Sugar - 0.125 g

1 vanilla pod

For the second:

Egg - 4 pcs.

Sugar - 125 g

Starch - 80 g

Flour - 20 g

Preparation:

Dough:

1.Grate flour, salt and butter and mix by hand.

2. Mix sour cream and egg into a homogeneous mass in a mixer.

3.Combine the flour mixture with sour cream and knead the dough.

4. Divide the dough into 10-13 shares, put in the refrigerator for 4 hours. After the dough has rested, roll it out into thin layers. Bake the layers one at a time at 180 degrees for about 4-5 minutes.

Cream:

1. Mix cream, milk, part of the sugar, vanilla (seeds only) in a saucepan and bring to a boil.

2. Combine the egg, the second part of the sugar, starch and flour and mix with a whisk until smooth.

3.When the milk mass (1) boils, pour it into the eggs (2). Stir with a whisk until the sugar dissolves. Pour back into the pan and keep on heat for 3-4 minutes, stirring constantly. Remove the cream from the heat, strain and add butter. Place in the refrigerator for 3-4 hours until completely cooled.

Collecting "Napoleon":

Alternating cream and dough layers, we assemble “Napoleon”. On average, you should get 10-13 layers of cake. Sprinkle waffle crumbs on top. Before serving, Napoleon should sit in the refrigerator for about 2 hours.

Bon appetit!

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 permeability.

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.

Ready-made store-bought dough is a real lifesaver for modern housewives. It will allow you to quickly and easily prepare even the most delicious holiday dessert. Napoleon cake made from ready-made puff pastry is especially tasty.

In this recipe, the cream is prepared from heavy cream, condensed milk and butter. It perfectly soaks puff pastries and makes the treat more tender. The recipe includes the following products: 2 packages of 500 g of ready-made puff pastry (without yeast in the composition), a glass of whipping cream, a pack of heavy butter, a can of condensed milk.

1. The dough is defrosted, after which each sheet is cut into 4 parts. There will be 8 blanks in total. Take a plate with a diameter of 24-25 cm. Each cake is rolled out a little larger than these parameters and cut in a circle.
2. Each thin “cake” is pierced in several places with a fork.
3. On a baking sheet with oiled parchment, the circles and the remaining scraps from them are baked one by one until ready. 10-12 minutes at 210 degrees is enough.
4. For the cream to the classic “Napoleon”, mix softened butter and not cold condensed milk. There is no need to beat them.
5. In a separate cup, whip the cream until thick.
6. Both masses are carefully combined.
7. The finished cakes are generously coated with cream and placed on top of each other, lightly pressing them together.
8. Place a weighted cutting board on top of the cake and refrigerate for soaking.
9. The decoration is ground baked scraps and chopped nuts. The cake is sprinkled on top and sides.

Lazy Napoleon with strawberries

Juicy fresh berries add originality to the classic recipe. Strawberries go well with crispy dough and buttercream. To prepare the cake, take: half a kilo of ready-made puff pastry, 420 g of berries, 430 ml. heavy cream (preferably homemade), 6 large spoons of powdered sugar.

The top can be decorated with whole strawberries

1. The previously defrosted dough is cut into 4 equal parts, each of which needs to be slightly rolled out and baked on oiled parchment at 190 degrees. When the cakes are golden on the top side, you can remove them from the oven.
2. Whip the cream at high speed with a mixer. During the process, you need to constantly add powdered sugar to them. The result is a thick, sweet cream.
3. Strawberries are washed and cut into thin, even slices.
4. Each cake is laid out on a dish, generously greased with cream and layered with berry slices.

With semolina custard

Instead of frozen puff pastry for cooking, you can use ready-made cakes designed specifically for Napoleon. But the custard for it will turn out to be unusual, with the addition of semolina. In addition to semolina (4 large spoons) and a package of purchased cakes, you will use: 870 ml. milk, 2 packs of butter, 2 tbsp. granulated sugar.

Garnish with any fresh berries and mint leaves

1. The milk is brought to a boil with sugar. Next, semolina is added to the mass, and the components are cooked for 7-8 minutes with constant stirring.
2. When the cream has cooled, softened butter is added to it.
3. Beat the mixture until it becomes more airy.
4. The cakes are generously coated with cream and sprinkled with special crumbs.
5. Installed under a load in the cold until the morning.

With custard

Making classic custard yourself is not difficult. The main thing is to carefully follow all the proportions specified in the recipe. In addition to 1 kg of puff pastry, take: 90 g flour, 3 yolks, 160 g fatty butter, 900 ml. milk, 310 g granulated sugar, a small spoon of vanilla sugar.

1. The dough is defrosted, divided into parts and slightly rolled out. As a result, you should get 4 blanks.
2. At 200 degrees, the cakes are baked in the oven until golden brown on oiled parchment.
3. The resulting bases are cut into 2 parts. Thus, you will get 8 cakes.
4. All the crumbs from them should be left for sprinkling on the finished treat.
5. For the cream, place two types of sugar and egg yolks in a bowl. All products are ground with a whisk.
6. All that remains is to pour flour into the mixture and pour in 1 tbsp. not cold milk.
7. The dairy product is heated in a thick-bottomed saucepan on the stove and the sweet yolk mixture is poured into it.
8. The mass is cooked for 12-15 minutes until thickened with constant stirring over low heat.
9. When the cream has cooled, oil is added to it.
10. The cakes are poured with cream.
11. The top of the cake is sprinkled with the remaining crumbs.
12. Decorated with nut mass.

With butter cream

Delicate buttercream for the cake includes condensed milk and sour cream. It won't take much time to prepare. From the products you will need to prepare: 800 g of ready-made puff pastry (without yeast in the composition), 220 g of medium-fat sour cream, 160 g of sugar, a can of condensed milk, 180 g of high-quality butter.

Be sure to pierce the base with a fork in several places so that it rises evenly during baking.

1. The dough is defrosted, divided into 4 layers, each one slightly rolled out.
2. The cakes are baked for 10-12 minutes in a hot oven.
3. Mix sour cream with granulated sugar in a bowl, then beat the ingredients until smooth.

In order for the treat to settle slightly and be even around the edges, it must be left under a load

4. In a separate bowl, beat butter and condensed milk.
5. Both mixtures are combined.
6. Each cake is divided into two parts. Seven of them are coated with cream and stacked on top of each other, and the eighth turns into crumbs, which serve as decoration.
7. The cake is served with aromatic herbal tea.

With mascarpone and cherries

This “Napoleon” is not included in the list of budget desserts, but it will definitely become a worthy decoration for the holiday table. The ingredients you will need to use are: 500 g of ready-made puff pastry, 80 g of granulated sugar, the same amount of powder, 230 g of cream cheese (mascarpone), 180 g of defrosted seedless berries, a glass of full-fat sour cream.

The finished treat is sprinkled with fine cake crumbs on all sides

1. The dough is defrosted, cut into 4 parts and baked on parchment.
2. A quarter of an hour at 180 degrees is enough.
3. Each cake is divided into 2 parts. The crispy layer of the latter is crushed into crumbs.
4. Using a blender, cherries and sugar are transformed into a homogeneous mass.
5. Beat sour cream with powder and sugar with a mixer until thick.
6. Each cake is first coated with cream, then with sweet berry puree. A cake is formed from the resulting blanks.

With cheese cream

Another version of “Napoleon” with cream cheese will even turn out to be slightly exotic. After all, it contains coconut (65 g of shavings) and white chocolate (2 bars), and, in addition: 2 selected eggs, 630 ml. milk, 1 kg puff pastry, a pinch of salt, 60 g flour, 230 g mascarpone.

Decorate the treat with any coconut candies

1. The dough is divided into 8 parts, each of which is rolled out thinly. A plate of a suitable size is applied to the blanks, and circles are cut out.
2. The future cakes are transferred one by one to a baking sheet covered with oiled parchment and baked along with the remaining scraps.
3. 1 glass of milk is heated over low heat. When it becomes hot, remove it from the stove, pour eggs beaten with salt into the container, and add sifted flour.
4. The mixture is mixed with the remaining milk and sent back to the fire. The cream is cooked until the first signs of boiling, after which it is turned off.
5. Sugar is poured into the still hot mixture and chocolate slices are added.
6. Cream cheese is beaten into the cooled cream.
7. The resulting mass is greased with the cakes. Every second of them is sprinkled with coconut shavings. The top of the treat is sprinkled with crumbs, into which the cake scraps are ground.

With condensed milk

Such a lazy “Napoleon” is prepared almost instantly. The main thing is that everything is at hand. It can be called a dessert for unexpected guests. In addition to 900 g of purchased ready-made dough (puff pastry), you need to take: a glass of condensed milk and 2/3 of a pack of high-quality butter.

The finished baked goods will need 2-3 hours to soak

1. The dough is divided into 4 layers with a sharp knife, pierced in several places with a fork and baked on parchment until golden.
2. Beat the butter with condensed milk until smooth.
3. The finished cakes are cut into two parts, generously poured with cream and stacked on top of each other.
4. To decorate the cake beautifully, you need to leave one cake layer and turn it into fine crumbs with a special blender attachment.

With whipped cream

This cream consists of many components, but in the end it will surprise you with its amazingly delicate rich taste. It contains: a glass of whipping cream, a bag of vanilla sugar, 35 g of potato starch, 210 g of granulated sugar, 570 ml. full-fat milk, 2 selected eggs, 800 g of ready-made puff pastry.

The dessert is served after 4 hours of soaking in the cold. Otherwise, the cakes will be a bit dry.

1. Milk (half a liter) in a thick-walled container is brought to a boil, but does not boil.
2. It is enough to wait for the first bubbles.
3. Bulk ingredients, eggs and remaining milk are mixed. Next, these ingredients are added to the hot liquid.
4. The future cream is cooked at the lowest heat on the stove until it thickens.
5. All that remains is to whip the cream until thick and mix it with the milk base.
6. The dough is cut into 4 parts, each of which is baked in a hot oven.
7. The finished cakes are cut into 2 parts and greased with cream.
8. The delicacy is decorated in any way the hostess likes. For example, melted chocolate and powdered sugar.

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