Cake "Napoleon" with sour cream recipe with photo, Napoleon cake recipe with sour cream and custard

Prepared by: Natalya Polshchak

12/12/2018 Cooking time: 8 hours 0 minutes

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This cake is very popular in Russia, Ukraine, Belarus and other countries, especially the CIS. Delicate cakes are coated with egg custard. I'll tell you how to make sour cream Napoleon.

Ingredients:

Butter - 20 tbsp. spoons (4 tablespoons for dough, 16 tablespoons for cream)
Sugar - 3 cups (2.5 cups for cream, 0.5 cups for dough)
Sour cream - 1 glass
Vodka - 1 tbsp. spoon
Flour - 3 cups (2 cups for dough, 1 cup for cream)
Milk – 6 Glasses
Chicken yolks – 10 pieces
Chicken whites - 3 pieces (1 piece for cream, 2 pieces for dough)
Vanilla extract - 1 tbsp. spoon

Number of servings: 8-10

Napoleon cake with sour cream everywhere

To prepare the cakes you will need:

Sour cream – 200 gr.;
Flour – 3 cups;
Margarine – 200 gr.;
Soda – 0.5 teaspoon;
Chicken eggs – 2 pcs.;
Granulated sugar – 2/3 cup.

Ingredients for cream:

Sour cream – 0.7 kg;
Granulated sugar – 1 cup.

We begin, like the first recipe, baking our cake by weighing out the sour cream.

Next, knead the dough, to do this, grind the margarine and mix it with flour. You can do this not only with your hands, but also with a food processor. Pour soda into the sour cream and let it stand until all the flour is mixed into fine crumbs with flour. Next, add sour cream and soda to the crumbs and mix. After the dough is ready, add eggs and sugar. Once again, thoroughly knead with your hands, divide into 10 equal-sized koloboks and put the dough in a cup covered with film into the freezer for about thirty minutes.

After this time, take out the buns and roll each one out on baking parchment. We cut according to the template and leave the trimmings right there on the parchment, only slightly moving them away from the main cake. Prick the main layer with a fork in several places. The cake should be baked in an oven preheated to 200 degrees, but no more than 5 minutes per layer.

We repeat this procedure 10 times, after which we let the cakes cool, and at this time we turn the scraps into crumbs using a simple rolling pin or the same food processor. Also at this time it is necessary to prepare a cream, the recipe of which is familiar to all girls from early childhood.

First, beat the sour cream separately with a mixer, and then add sugar to it in a thin stream, without stopping whisking.

How to cook “Sour cream “Napoleon””

Place 4 tablespoons of butter in a bowl and add 0.5 cups of sugar to them, beat until smooth.

In a separate bowl, beat 2 chicken whites and add to the butter, add sour cream, water and a pinch of salt.

Add flour a tablespoon at a time, knead the dough, you may need less flour. Wrap the dough in film and refrigerate for 1-2 hours.

After the required time, divide the dough into 16 parts, roll each one out very thin and cut a circle out of each layer. Bake the cakes one at a time in an oven preheated to 190 degrees for 6-8 minutes.

Pour the milk into a saucepan and place it over medium heat. In another bowl, beat the yolks with the remaining white and sugar until fluffy.

Mix the egg mixture with flour and pour it into warm milk, cook until a thick mass forms.

Add vanilla and butter, stir and remove pan from heat, cool.

Place the first cake layer in a springform pan and brush it with cream, then do the same with the remaining 14 cake layers.

Crumble the last layer and decorate the top of the cake. Place the cake in the refrigerator for 4-6 hours.

After the required time, remove the cake from the refrigerator and cut into pieces, carefully transfer to a plate and serve.

Enjoy your tea!

The first recipe is in a frying pan and with sour cream

This recipe is very simple, and the cake tastes no worse than the classic Napoleon. If for some reason you cannot use the oven, then this is not a reason to deny your family delicious pastries. What ingredients does this recipe contain? There are not many of them and it could also be called a budget option, if it weren’t for the sour cream, since the sour cream turns out almost golden for this cake.

Ingredients:

Margarine for baking – 200 gr.;
Vinegar – 1 tbsp. spoon;
Flour – 2 cups;
Water – 1 glass;
Sour cream – 0.5 kg;
Granulated sugar – 1 cup.

The last 2 ingredients will be used for the cream.

It is better to discard the sour cream on cheesecloth to drain off excess liquid. You shouldn’t do this the night before baking; the time it takes for the cakes to bake and cool is enough. That is, the first thing you do is hang the sour cream in gauze over a saucepan and only after that you start making the dough. You should not use village sour cream that is too fatty and thick, as it is too expensive and it will not saturate the cake layers.

Let's start preparing the dough.

It is necessary to cut the margarine into small pieces and wait until it melts a little. Then put it in a cup and add flour there. It is better to sift the flour first to make the cake more fluffy and the cakes to be well soaked in the cream. Next, the recipe advises cutting the margarine with a knife, constantly mixing it with flour. But this is somewhat difficult to do in a bowl, so you can mix everything with your hands. In this case, the margarine melts from the warmth of your palms and absorbs the flour better. When you get fine crumbs, you can mix water with vinegar and add to the dough piece.

Next, you should knead the dough thoroughly with your hands, giving it a homogeneous structure. The result should be a fairly dense mass, but at the same time it will be pliable and elastic.

After the dough is ready, wrap it in cling film or put it in a plastic bag and place it in the refrigerator for 30 minutes. After this time, remove the bag from the cold, cut into equal pieces and roll out the cakes. The thickness of each layer should be small, otherwise the cakes will take a long time to bake in the pan. Next, we cut the pieces to the diameter of the bottom and begin to fry them on both sides. Place the finished cakes on a plate. Lastly, we fry the scraps from the cakes to create a decoration that will resemble a classic Napoleon.

After all the layers are baked, you need to prepare the cream, to do this, beat the sour cream with a mixer and gradually add a glass of sugar to it.

Coat the layers of the cake with the prepared cream.

We create a decoration from finely chopped baked leftovers and put the finished Napoleon in the refrigerator for one night for soaking.

In the morning you can have breakfast with a delicious cake with sour cream.

But this is not the only recipe for making Napoleon cake with sour cream, so let’s look at other options for this dish.

In addition to the fact that the cream may contain sour cream, there is a recipe where sour cream is also included in the dough.

Cream for Napoleon with semolina

A simple set of ingredients allows you to turn the usual taste of semolina into butter cream for Napoleon. The finished cream needs to be cooled under cling film and only then applied to the cakes. This will prevent the formation of film or lumps.

List of components:

0.5 l milk
pack of milk fat
50 g granulated sugar
100 g semolina
a pinch of vanilla

With an unusual component

Combine the milk ingredient with semolina and put it in a saucepan on the fire.
Add granulated sugar to the heated, well-kneaded mass.
After 3-5 minutes, the sugar should dissolve and the semolina should thicken. Let the workpiece cool.
Mix the semolina mixture into the creamy mixture in portions. Beat with a blender.
When finished, it should have the density of thick sour cream.

Cake with boiled condensed milk

This dessert turns out very sweet. Therefore, something sour is often added to it. In this version - cherries. For such a delicious and simple cake you need to take the following ingredients:

500 grams of dough.
300 grams of boiled condensed milk.
100 grams of sour cream.
200 grams of cherries. You can use any berry, but cherries add a pleasant sourness.

The dough is removed from the freezer and defrosted. It is divided into five parts. Transfer to a baking sheet previously lined with parchment. Pierce in several places with a fork. Bake for 12 minutes at a temperature of 220 degrees.

For the cream, whip sour cream and condensed milk together. The result is a delicate cream that is homogeneous in structure. The cherries are cut into halves and the pits are removed. The cakes are cooled.

Cream is applied to the first cake layer, cherries are placed, and the cake is covered. And so on until the cake is assembled. At the end, lightly press the cake so that the cakes come together. Coat the top and sides of the dessert and put it in the cold for about two to three hours.

Cake "Napoleon": recipe, ingredients

If we conduct a survey among families on the topic of their favorite dessert cake, then with a 90% probability we will get the answer: “Napoleon cake.” A multi-layered delicacy made of thin cakes with a creamy filling has become a favorite at home tea parties. We are sure that you yourself have more than once asked your mother or grandmother to bake “Napoleon” for your birthday or New Year. Perhaps they even helped prepare the cakes or cream, secretly taking a sample from the dessert before it was ready.

Whoopie Pie Cake: recipe, cake layers

The classic “Napoleon” will no longer surprise anyone. So chefs try to diversify dessert in all possible ways. The cake is supplemented with nuts and dried fruits, the composition of the dough is modified, various ingredients are added to the cream or replaced with completely different types.

Are you used to baking exclusively according to the classic Napoleon recipe? The cake will turn out no less tasty if you try to slightly change the structure of the dough. We offer a sour cream version of the cakes - they will turn out softer and more tender. We will leave the cream unchanged - custard.

Here is the recipe for Napoleon. For the base, take the following ingredients:

wheat flour - 600 g;
sour cream, butter - 300 g each;
egg - 1 pc.;
salt - a pinch.

Napoleon cake with nuts and grated chocolate: Wikimedia

Cream for Napoleon with starch

You can fill the cream with an additional flavor note not only with a pinch of vanilla, but with a couple of tablespoons of an aromatic alcoholic drink.

List of components:

250 g granulated sugar
0.5 liters of milk
pack of spread
100 g starch
1 chicken egg
vanilla

With a wonderful aroma

Mix starch and granulated sugar.
Beat in the egg and mix evenly.
Heat the milk in the microwave and gradually dilute the sweet preparation.
Simmer the milk mass and stir with a wooden spoon until it thickens.
Mix the spread and the warm milk mass.
Napoleon cream with starch to impregnate flour products.

Custard for Napoleon without eggs on water

To prepare custards, it is better to use dishes with a thick bottom. Active stirring and the right dishes will eliminate the burning process.

List of components:

250 ml water
1 cup sweet sand
stick of butter
50 g flour
5 g vanilla with sugar

Easy
How to prepare classic cream for Napoleon with water:

Beat the soft creamy mass
Mix granulated sugar with 100 ml of water and cook until the grains are eliminated.
Dilute the flour with 150 ml of water and bring to a homogeneous state.
Mix the flour mixture with sugar and leave to cool.
Add the creamy mixture and beat well with a blender. Season with vanilla.
Napoleon with custard on water will surprise you with its pleasant taste.

Video

I decided to pamper my family with a cake. There was unattended sour cream in the refrigerator, so I was looking for a cake recipe so that just this sour cream could be recycled. I found a recipe - Napoleon cake with sour cream.

I really liked the option because, firstly, there is sour cream in the ingredients, and secondly, there is little butter in the cream. Butter is included in the dough, but very little is added to the cream, which means the cake will be tasty and not terribly high in calories.

This pastry is not prepared quickly, I want to warn you about this right away. I baked one cake at a time, there are sixteen in total. In the end, it took two hours just to make the cakes.

Next time I will make large square cakes for the entire baking sheet, I hope to save time. Of course, the joyful faces of loved ones eating tea cake will compensate for any troubles. It's nice when your efforts are appreciated.

Napoleon with sour cream is very tasty! Especially if it sits in the refrigerator for at least six hours. I hope my recipe is useful to you too.

Cooking tips

For baking, it is best to use premium flour
Remember that when preparing cream, the more starch you add, the thicker it will be.
If you brew cream with starch, boil it for a couple of minutes until thick.
You need to knead quickly so that it becomes creamy - the flour consistency does not have time to warm up
Splendor always depends on the quality of the oil, its fat content
If you want to bake a tall cake, then cut small pieces; if, on the contrary, you want to get a large cake in diameter, then take larger pieces
You can add condensed milk, walnuts, and fruit to the cream.
Always prick the surface of the dough with a fork to prevent it from puffing up with bubbles and crumbling.
To save time, bake the cut pieces side by side, simply moving them a little away from the edges