Napoleon cake - how to make the best and most delicious puff pastry at home

“Napoleon” - how to make the best and most delicious puff pastry at home
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Valentina Kolesnikova 10/25/2020 (Updated: 02/20/2021) 13099 4 comments

When it comes to such a delicacy as Napoleon cake, I always remember one funny incident with a smile.

I don’t remember what year, but it was definitely in the dashing 90s, I decided to cook “Napoleon” for the New Year’s table. At that time, it was very difficult to find food, so I always had stocks of cereals, pasta, sugar and flour in the house.

And so, as usual, on the eve of the holidays, everything is fried, fried, boiling, and I rush around the kitchen, trying to do several things at once. I grabbed the precious supplies of flour that I had been carefully storing for the upcoming holidays and began to knead the cake.

Napoleon turned out great! Large, tender, airy and... with a strong aroma and taste of garlic! The guests were perplexed! Why does it taste strange? And when my son came across a piece of garlic, that’s when I realized the reason!

I put the garlic in a bag of flour so that midges and all sorts of bugs would not infest it. And when I was making the cake in a hurry, I completely forgot to sift the flour and poured it in along with the garlic.

Now, every time I cook Napoleon, my husband constantly makes fun of me and asks: “Did you remember to put in the garlic?”

Article navigation

• What do you need to know to make the cake tender, crispy, airy and very tasty?
• Napoleon cake - the best homemade classic recipe
• Cake “Napoleon” with cream “Ice cream” - the most delicate puff pastry
• Cake "Napoleon" - a real recipe from Soviet times
• Cake "Napoleon" with custard on yolks
• Napoleon cake made from puff pastry without yeast
• Cake "Napoleon" from ready-made puff pastry without yeast with condensed milk
• Lazy “Napoleon” in a frying pan - the fastest cake without an oven
• Napoleon cake in a frying pan
• Napoleon cake without baking from Ushki cookies
• Cream “Ice cream” specially for Napoleon cake
• Orange custard

What do you need to know to make the cake tender, crispy, airy and very tasty?

Every New Year I bake a Napoleon cake. This tradition has been in our family since Soviet times, when it was prepared exclusively for the New Year holidays. In order for the cake to be a success, I will allow myself to give a few tips. I'm sure they will come in handy, especially for young housewives.

All products must be cold . There is no need to take them out of the refrigerator in advance. This must be done at the time of preparation, otherwise the dough will simply flow.

The oil must be from the freezer . The oil intended for the dough must be cold and hard. I always keep it in the freezer for several hours, and then, dipping it in flour, grate it or chop it with a knife. In addition, ice butter will not melt quickly and will not flow from the warmth of your hands if you rub it with your fingers.

Be sure to prick the dough with a fork . Before putting the dough in the oven, prick it in several places with a fork. This way it won't bubble or blow out too much.

To make the cakes crispy and tender, add vinegar or lemon juice to the dough..

In order for the cakes to be properly soaked and soft, it is best to soak them in custard or “Ice cream” . In my opinion, regular buttercream is too dense and does not soak the puff pastry very well.

Secrets of making a delicious Napoleon cake

There are many other options for its preparation in the confectionery world. There are both complex and simple methods, but for all there are basic nuances, observing which you will get an amazingly incredible tasty delicacy.

• It is advisable to sift the flour through a fine sieve. This will affect the fluffiness of the dough and improve its taste.
• Butter of the highest category will add even more fluffiness. It should be cold from the refrigerator, but not frozen. Otherwise, when rolling out the cake layers, the layers will tear.
• All other products must also be chilled.
• Knead the dough very quickly so that it does not heat up from the heat of your hands.
• The cakes must be rolled out in one direction, constantly turning from side to side.
• The height of the cakes in the classic Napoleon cake recipe should not be more than 2 mm.
• Before putting the cakes in the oven, they need to be pierced with a fork or toothpick. This will give a beautiful and smooth surface. In addition, the dough will not swell when baking.

Well, now that you have learned all the secrets, let’s look at how to make the classic Napoleon cake; I have made the recipe for you with step-by-step photos.

Napoleon cake - the best homemade classic recipe

I'll start with the classics. I like her the best. This cake comes together quickly and doesn't require too much effort. The puff pastry here is the simplest, as they say, whipped up. Making such a cake at home is not difficult.

• 200 ml ice water;
• 600 gr. flour;
• 1 egg;
• 400 gr. margarine or butter;
• 1 tbsp. l. vinegar 9%;
• ½ tsp. salt.

Cream:

• 1.5 liters of milk;
• 8 yolks;
• 400 gr. Sahara;
• 200 gr. butter;
• 100 gr. flour;
• vanillin.

Pour ice water into a separate bowl, break the egg into it and mix lightly with a fork. Add vinegar, a pinch of salt and stir.

Sift the flour onto a clean table surface and add the butter cut into pieces.

Then, thoroughly mix the pieces with flour and chop them with a knife. This must be done quickly, being careful not to touch the butter or margarine with warm hands so that it does not melt.

As a result, you should get butter crumbs.

Collect the mass in a slide and make a depression in it. Carefully pour the water and egg into it and begin to knead the dough.

We collect it into a ball, wrap it in film and put it in the refrigerator for 1.5-2 hours.

While the dough is resting, you can start preparing the cream.

Separate the whites from the yolks. Add sugar and vanillin to the yolks and grind everything thoroughly.

Add the sifted flour and stir until smooth.

Pour in 0.5-1 cups of warm milk and mix everything thoroughly.

Pour the remaining milk into a saucepan and bring to a boil. As soon as it boils, remove it from the heat and gradually pour it into the yolks. Pour in portions, stirring thoroughly after each addition.

Place the resulting mass on medium heat and begin stirring continuously. It is better to do this with a wooden spatula. How do you know if the custard is ready or not? Dip a spatula into the cream and make a groove with the spoon. If it remains, the cream is ready; if it is filled with cream, then it still needs to be cooked.

Remove the hot cream from the heat and cool.

Take the dough out of the refrigerator and cut it into two parts.

Roll each into a thick sausage and divide into 6 parts. You should end up with 12 pieces.

Sprinkle parchment paper with flour and roll out a piece of dough on it. To make your cakes even, you can cut out a circle from the dough and place a plate on it.

We move the cut edges a little away from the circle, but do not remove them. They should be baked together with the crust.

Use a fork to make holes in it and transfer it to a baking sheet. Place in an oven preheated to 200°-220° for 5-7 minutes. We do the same with other pieces of dough.

We transfer the finished cakes to a dry board or dish, and the edges to a plate.

During this time, the cream has cooled a little and can now be whipped together with butter. We begin to beat with a mixer and gradually add pieces of butter, mixing thoroughly after each time.

The cream turns out very fluffy, tender, airy and very tasty.

We coat the cakes with it.

Grind the scraps from the cakes in a blender or grind them into crumbs by hand. Sprinkle them on the top and sides of the Napoleon.

It is desirable that the cake is soaked, but, as my practice has shown, this is an impossible task. I haven’t even had time to properly sprinkle Napoleon, and my gluttons are already cutting it into pieces!

The history of the Old Napoleon cake

Napoleon is a puff pastry or cream cake made from puff pastry. In different countries of the world, Napoleon cake is represented by national recipes. In France it is Millefeuille or Millefeuillу, which means “a thousand layers”; in England, a similar dessert is called vanilla slice. In Belgium, Napoleon is known as Tompouce or Tompos - a layer cake with buttercream covered with pink sweet icing. In Hungary it is pathetically called “French Royal Cream Cake”, and in the USA, like ours, it is simply “Napoleon”.

Each of these recipes has its own flavor, but they have one thing in common - amazing taste. But who came up with this oldest Napoleon cake recipe? Is the author of this truly royal dessert known? First of all, it should be said that there are several stories of the origin of this cake. The first of them is associated with the Russian victory over Napoleon Bonaparte in 1812. According to legend, it was on this occasion that a delicate puff pastry with custard was prepared for the first time, melting in the mouth.

Other historians claim that the old recipe for a real Napoleon comes from Italy, or rather from Naples, and it is called, as it were, “Naples cake”, and not “Napoleon” at all. And these versions are not the only ones of their kind. We will most likely not be able to find out how and what actually happened, and this is not so important. The main thing is that we have the opportunity to enjoy this amazing dessert and delight our loved ones with its new variations. We will offer you one of the options today, but only after we find out what is healthy in this cake.

Cake “Napoleon” with cream “Ice cream” - the most delicate puff pastry

Here you will have to tinker a little, but I assure you, the result is worth it. We will prepare puff pastry according to all the rules and thanks to this “Napoleon” will be simply amazing.

And thanks to the fantastically light ice cream, the cake turns out so tender, airy and delicious that it simply cannot be expressed in words.

For puff pastry:

• 400 gr. flour;
• 180 ml water;
• 1 egg;
• 1 tbsp. l. vinegar 5-9%;
• ½ tsp. salt;
• 250 gr. butter;
• 150 gr. flour.

Cream "Ice cream":

• 500 ml milk;
• 2 eggs;
• 200 gr. Sahara;
• 60 gr. corn starch;
• 100 gr. butter;
• 350 ml cream 33%;
• vanillin;
• a pinch of salt.

Add salt, vinegar, egg to the water. Beat everything well with a whisk.

Sift the flour into a deep bowl, make a well and pour the egg mixture into it.

Knead the dough and collect it into a ball.

Transfer it from the bowl to a table dusted with flour and knead it now on the table. Knead for 5-7 minutes, no less, then it will turn out elastic and will stretch well. If you realize that the dough is too soft, you can add a little flour.

As a result, you should have a smooth, elastic dough that does not stick to your hands. Form it into a ball and wrap it in cling film. Let it rest for 15 minutes at room temperature.

Now we prepare the oil base. Sift 50 gr. flour and grate the butter into it on a coarse grater.

Mix it with flour periodically. Do this quickly so the butter doesn't melt.

Grind it thoroughly with flour and combine it into a ball.

Place the unleavened dough on a floured work surface and roll it out into a square, approximately 5-7 mm thick.

Place the butter mixture in the middle.

Cover it with the edges of unleavened dough and seal it.

Turn the dough seam side down and cover thoroughly with film. Place in the refrigerator for 30 minutes.

Place the rested dough on a floured surface, seam side down, and begin to roll it into a rectangular layer. We do this carefully and slowly so that the oil is evenly distributed and the dough itself does not tear. The thickness of the rolled out layer should be approximately 1 cm.

We fold it into an envelope again. Sweep off excess flour with a brush. We repeat this procedure three times. After each rolling, place the dough in the refrigerator for 30 minutes.

Now let’s prepare the “Ice cream” cream.

Pour the milk into a saucepan and bring to a boil.

In a separate bowl, stir in sugar, salt, and starch. Mix well and add eggs. Stir thoroughly until smooth.

The mass turns out to be quite liquid.

Gradually pour some of the hot milk into it, without ceasing to stir.

Put the rest of the milk back on the fire and pour the egg-milk mixture into it. Be sure to mix everything thoroughly with a whisk.

Now, with constant stirring, cook the cream until cooked. It should thicken and boil. As soon as it boils, remove it from the stove and continue stirring it vigorously.

Immediately add butter and vanillin to the hot cream.

Pour the finished cream into a bowl so that it cools faster. Cover it with cling film so that it touches the cream and there are no voids with air. If there is access to air, a crust will form on the cream.

When it cools down well, put it in the refrigerator.

Cut the cold puff pastry into several pieces. I usually divide this amount of dough into five parts.

Roll each piece into a thin rectangular layer. If you want to make a round cake, then roll out the dough into a circle.

Transfer the finished layer to a baking sheet covered with parchment paper or to a special mat.

We make punctures in several places with a fork and bake in the oven at 200° for about 7-10 minutes. The cakes should be well baked and browned.

Look how tall and ruddy the cakes turned out.

While hot, we immediately cut them evenly along the edges.

We will then chop the scraps and sprinkle them on the cake.

While the cakes are cooling, finish the cream.

Whip the cold cream until fluffy, to medium peaks, not too dense.

Using a mixer, beat the custard a little and gradually add it to the cream.

Coat the cakes with cream and sprinkle the top and sides with crumbs.

Napoleon turns out tall, with tender, crispy cakes and amazingly delicious Ice cream.

Just look at this beauty! I assure you – you definitely won’t buy such a cake in a store!

Delicate, crumbly, melting in your mouth, with incredibly tasty cream “Napoleon” will become a worthy decoration on the New Year’s table.

With curd cakes

Curd Napoleon turns out much more tender than regular one. We recommend trying it at least once.

Prepare the dough from the following products:

• sugar - 1 glass;
• margarine - 100 g;
• cottage cheese - 400 g;
• eggs - 2 units;
• baking powder - 10 g;
• vanilla sugar - 8 g;
• flour based on consistency;

The cream consists of:

• milk - 1 l;
• sugar - 1 glass;
• eggs - 4 units;
• butter - 200 g;
• vanilla sugar - 8 g;
• flour - 3 tbsp. spoons;
• starch - 2 tbsp. spoons.

Let's start with the cakes:

1. In a container, mix cottage cheese, vanilla and white sugar, margarine and eggs at room temperature. Stir the mixture thoroughly, pour flour into it, this amount takes approximately 0.5 kg of flour. The dough turns out soft, not clogged and does not stick to your hands. We leave it in the refrigerator.
2. Roll out thin layers, approximately 2-3 mm. Bake in an oven preheated to 180 C°. The process will literally take 7 - 10 minutes. We also bake the scraps from the cakes. You will need them to decorate the finished cake.
3. Heat the milk on the stove. Using a mixer, combine the sugar with the eggs, then add a little milk and add flour, beat the mass again. Next, add the egg mixture to the milk in a thin stream in small volumes and cook until thickened. Place the butter into the non-hot cream and mix thoroughly.
4. We coat each layer with the prepared cream. To decorate, finely break the remaining shortcakes and sprinkle on top. Leave the cake to soak in the cream for several hours.

Cake "Napoleon" - a real recipe from Soviet times

This recipe was the first to appear in my culinary notebook. In Soviet times, every housewife prepared it. And it turned out so tasty and tender that it simply melted in your mouth.

• 750 gr. flour;
• 400 gr. butter or margarine;
• 180 gr. milk;
• 100 gr. sour cream;
• 2 eggs;
• ½ tsp. salt.

Sift the flour into a deep bowl and rub very cold butter into it. It should come straight from the freezer.

Quickly rub the flour and butter with your hands to form butter crumbs.

Make a well in the center, pour in salt, beat in eggs, add sour cream and pour in milk.

Mix the liquid ingredients with a fork, gradually adding the crumbs.

Knead the dough and as soon as it comes together, transfer it to the table and knead it thoroughly with your hands.

We form two sausages from it, which we divide into 12 pieces.

We transfer the buns to a plate, cover them with film and put them in the refrigerator for 1-1.5 hours.

Then, roll out each piece into a layer 2 mm thick. This can be done directly on parchment paper or on a mat.

Using a plate or split ring, cut out a circle. Slightly move the cut edge away from it.

Prick with a fork and place in an oven preheated to 220°. Bake for 5-7 minutes.

Let the finished cakes cool and spread them with cream.

We chop the scraps from the cakes by hand. They are so gentle that it won't be difficult at all.

Sprinkle the top and sides of the Napoleon with crumbs.

Let it soak for 1-2 hours and you can invite everyone to the table.

Look how beautiful and delicious the cut cake is!

The cakes turn out to be the thinnest, most tender, airy and can be eaten with just your lips.

With sour cream

Napoleon according to the USSR recipe is not difficult to make and takes a minimum of time. The cakes bake quickly and come out very tasty. At the same time as the cream, you can add finely chopped nuts to the layer.

Prepare the dough from:

• flour - 3 cup;
• sour cream - 200 ml;
• margarine - 250 g;

Cream ingredients:

• milk - 1 l;
• butter - 200 g;
• a packet of vanillin;
• eggs - 2 units;
• sugar - 1 glass;
• flour - 3 table. spoons.

Cooking goes like this:

1. Prepare the dough as follows: mix flour with margarine. We turn everything into crumbs. We make a depression and put sour cream in it. Mix the dough. If it sticks, add more flour, you get an elastic air mass. Leave in the refrigerator for 30 minutes.
2. Mix sugar with flour, adding it in portions. Add vanillin for flavor. Cook the cream over medium heat until thickened. Beat eggs with butter and mix with custard.
3. Bake the cakes rolled out with a rolling pin until slightly golden in the oven at 180 C°.
4. Spread the cream on the shortcakes, sprinkle crumbs from the scraps or crushed cookies on top.

Cake "Napoleon" with custard on yolks

I really liked this custard recipe. Its secret is that it is cooked using yolks. Thanks to them, the cream turns out very tasty, airy, beautiful and delicate.

• 330 gr. flour;
• 175 gr. butter;
• 2 yolks;
• 100 gr. ice water;
• 1 tbsp. l. lemon juice;
• a pinch of salt.

Yolk custard:

• 600 ml milk;
• 1 egg;
• 3 or 6 yolks;
• 120 gr. Sahara;
• 40 gr. flour;
• 10 gr. corn starch;
• 100 gr. butter.

Add salt to the sifted flour, as well as butter, cut into pieces.

Mix all ingredients and chop with a knife until crumbs are obtained. It can also be prepared in a blender.

Add citric acid and yolks to the resulting crumbs. Mix well and pour in ice water.

The mass turns out to be very plastic, soft and molds well into a lump.

Wrap it in cling film and put it in the refrigerator for 1-2 hours.

Divide the chilled dough into 9-12 parts. We roll each into a ball and put them in the refrigerator again, taking them out one at a time.

Roll out the ball into a thin layer and place it on a baking sheet. Be sure to prick the dough with a fork to prevent it from puffing up during baking.

Bake for 7-8 minutes at 200° until golden brown.

We make crumbs from one cake layer. To do this, break it into pieces, put them in a ziplock bag and roll them with a rolling pin.

How to make delicious custard?

Pour the milk into the pan and add half the sugar and vanillin. Place on the fire and bring to a boil.

Lightly beat the yolks, add sugar, flour and starch.

Whisk everything thoroughly to obtain a homogeneous mass.

Carefully pour a little boiled milk into it in a thin stream, stirring constantly. Do this gradually so that the yolks do not curdle from the hot milk.

Pour the resulting egg mixture into the pan with the remaining milk. Mix well and put back on the fire.

Continuously stirring the cream until it thickens.

Then, remove it from the stove and add butter to it in several stages. Whisk thoroughly until it is completely dissolved.

Let the finished custard cool slightly. Cover it with cling film so that there are no voids and put it in the refrigerator.

Spread the cooled cream over the finished cakes and sprinkle them with crumbs.

The finished “Napoleon” needs to be allowed to soak a little. To do this, I usually put it in the refrigerator.

The cake tastes even better when cold and is very easy to cut.

The cakes turn out so tender that I recommend cutting them with a very sharp knife so as not to crush them.

How to make butter custard

According to the classic recipe, Napoleon cake is prepared with butter custard. The name itself suggests that the cream will need to be boiled. This means it takes time for it to cool down. If you plan to cook everything in one day, then the cream can be cooked while the dough balls are resting in the refrigerator. While you bake the cakes, the cream will cool.

1. Grind eggs with sugar, add flour, mix thoroughly. Bring the milk to a boil and pour the boiling milk into the prepared mixture. Mix quickly and put on fire. Cook over low heat, stirring constantly.

Do not leave the stove for a minute, as the mixture will thicken during cooking and may burn.

2. Custard should be cooked until thickened. The consistency is similar to pudding.

The custard should thicken by simmering over low heat; do not allow the mixture to boil.

3. The custard mixture must be cooled well. It should not be warm, because the butter in it will begin to melt and the cream will no longer be the same.

4. Beat soft butter at room temperature with a mixer. Then start whisking the cooled custard, adding butter little by little. When it's finished, whisk everything together a little.

The taste of the cream directly depends on the quality of the original product. Buy high-quality, fresh oil. Using a stale pack in the refrigerator is not the case!

Napoleon cake made from puff pastry without yeast

A successful and completely uncomplicated recipe for yeast-free puff pastry that you will certainly enjoy. The cakes are very thin, tender, crumbly and crispy. They literally melt in your mouth, so I recommend making a double portion.

Puff pastry without yeast:

• 4 cups (250 ml each) flour;
• 400 gr. butter;
• 1 tbsp. l. vinegar 9%;
• 1 egg;
• 100 ml ice water.

Chop the butter and flour with a knife until crumbs are obtained.

Mix the egg and salt in a glass, and then fill it with ice water to the top.

Make a well in the crumbs and pour in the egg mixture. Mix everything well and form a ball of dough.

Transfer it to a floured surface and divide into 8-9 parts.

Roll each piece into a ball, place on a plate, cover with film and place in the refrigerator for 1-2 hours.

Roll out each ball into a cake and prick it with a fork.

Bake in a preheated oven for 7-10 minutes.

Spread the cooled cakes with any cream and sprinkle with crumbs.

Do you think your family and guests will be able to refuse such a piece of “Napoleon”?

Napoleon classic with condensed milk

Ingredients:

• Margarine – 250 gr.
• Flour – 2 cups.
• Egg – 1 pc.
• Vinegar – 1 tbsp. spoon.
• Salt - 0.5 teaspoon.
• Cold water - 150 ml.

For cream:

• Condensed milk – 500 gr.
• Butter – 300 gr.

Preparation:

Pour flour into melted margarine and mix everything

Break an egg into a cup

Add salt, vinegar and water

Combine the resulting mixture and flour, knead the dough until smooth.

Divide it into 10-12 parts and roll into balls

Place them in the refrigerator for about 30 minutes. Take butter at room temperature and beat it with a mixer

Add condensed milk there and beat for another 2 minutes

To make the dough easier to roll out and easier to carry, roll out the balls on parchment

Roll out the dough, cut out the cakes and place on a baking sheet

The oven needs to be at a temperature of 180 degrees for 10-15 minutes

After baking, let the cakes cool slightly for about ten minutes, only then grease them. We press the cakes down each time, only then grease them

Sprinkle crumbs on top

Let the cake brew for at least 2 hours

Cake "Napoleon" from ready-made puff pastry without yeast with condensed milk

When I have absolutely no time, this recipe comes to my rescue. The main thing is that you have ready-made puff pastry and then the cake can be prepared in a matter of minutes.

Cakes made from ready-made dough bake very quickly, and your only task is to make cream for them or simply coat them with condensed milk.

• 1 kg of ready-made puff pastry;
• 1 can of condensed milk;
• 200 gr. butter;
• apple jam optional.

Place layers of finished puff pastry on a baking sheet lined with parchment.

If you have ice cream dough, then you need to defrost it to room temperature.

I don’t roll out the dough so as not to unnecessarily disturb the layers and wrinkle them.

Bake at 200-220° for approximately 20-25 minutes. Be guided by the state of the test. It should become tall, fluffy and well browned.

While the cakes are cooling, prepare the buttercream with condensed milk.

Place the softened butter in a bowl and lightly beat it with a mixer. Gradually add condensed milk in small portions, stirring thoroughly after each addition.

The result is a very fluffy, airy, delicious custard with condensed milk.

We divide the cakes into layers. Carefully remove the top layer. It will be needed for sprinkling. Divide the remaining cake into two. Thus, from two layers of dough we will get 4 cake layers.

We generously grease each cake with cream and assemble the “Napoleon”.

If desired, you can make a layer of apple jam through two cake layers. It will give the cake a pleasant sourness.

Sprinkle the top of the cake with crumbs. We do the same with the sides.

As you can see, it turns out quickly, tasty and easy!

“Lazy Napoleon” - Recipe from ready-made puff pastry

If you and your loved ones really love Napoleon cake, but you don’t have enough time to prepare it, then this recipe is just for you. This is how it is prepared from ready-made puff pastry, which can be purchased in almost any store. It comes out very quickly in time, and the taste is excellent. Well, let's figure out how to make such a cake quickly and tasty.

Ingredients:

• Ready dough - 900 gr.
• 1 glass of milk
• 2 tablespoons sugar
• 2 tablespoons flour
• Condensed milk - 1 can
• Butter - 50 gr.

Preparation:

1. Roll out the dough to a thickness of 3-4 mm.

2. Place on a baking sheet lined with baking paper and place in an oven preheated to 200 degrees for 15-20 minutes.

3. At this time, let's make the cream. Pour a glass of milk into the pan. Add sugar and flour. Mix so that there are no lumps.

4. Place on medium heat. During the heating process, you need to actively stir the mixture until the mass begins to boil.
5. Now add butter. Continue stirring until the oil is completely dissolved and remove from heat.

6. Pour condensed milk into the cooled cream and beat with a mixer until smooth.
7. Use a knife to trim the finished and cooled cakes to the same size. We use the trimmings for crumbs.

8. Press down each cake a little and spread generously with cream.

9. Place the next layer on top. We press. Lubricate with cream. Repeat with the remaining cake layers.
10. Coat the top layer and edges thoroughly with cream. Sprinkle with crumbs and place in the refrigerator overnight.

11. The cake is ready. Cut into portions, place on a plate and serve.

Fast and very tasty. Bon appetit!

These are the recipes. Cook for the joy of your family and friends. I hope that everyone will choose the most suitable recipe for themselves. That's all. I'd love to read comments on this topic. You might want to share your recipes for making this cake. Or maybe you have some other recipes for making cream for it? Have you ever tried to prepare this delicacy in any non-standard ways? I will be happy to read your reviews. If you liked the article, you can share it with your friends by clicking on the social media buttons at the beginning and at the end of the article. Thank you for your attention. Bye!

Lazy “Napoleon” in a frying pan - the fastest cake without an oven

I love this recipe! When I have nothing to drink tea with, I always think about him. This lazy cake is made very quickly. Most importantly, you don't have to knead the dough, roll out the cakes and wait for them to bake. Everything is much simpler!

For the baby:

• 400 gr. flour;
• 170 gr. butter;
• 100 gr. Sahara;
• 1 packet of vanillin;
• 1 package of coconut flakes (40 gr.);
• 1 bar of milk or dark chocolate.

Roll the iced butter in sifted flour and grate it on a coarse grater.

Add vanillin and sugar to the mixture and mix everything well with your hands. We do this quickly so that the butter does not have time to melt.

Heat the frying pan well and pour the crumbs onto it. Turn the heat up to high and fry with constant stirring until it turns a beautiful golden brown color. During frying, adjust the heat so that the crumbs gradually brown but do not burn.

As soon as the crumbs have browned, remove them from the heat and let them cool slightly. During this time, it must be mixed well from the bottom several times so that the bottom layer does not burn.

Pour coconut flakes into the warm crumbs and mix everything thoroughly.

Line the springform pan with parchment paper.

Lubricate the bottom with any cream and pour a layer of crumbs on top of it.

We apply cream on it again and another layer of crumbs. And so on until the end.

The last layer should be creamy.

Using a fine or medium grater, grate the milk chocolate and sprinkle it over the surface of the cake.

Place Lazy Napoleon in the refrigerator for 1-2 hours.

Then, we take it out, carefully remove the form and paper and invite everyone to the table!

Carefully cut the cake into pieces and serve with tea or coffee.

Napoleon cake in a frying pan

Perhaps for some this is not quite “Napoleon”, but my family and I really like this recipe. The cake turns out nourishing, tasty and airy. The cakes are thin, crispy, and in combination with lush cream it is simply a heavenly pleasure.

• 3 eggs;
• 1 cup of sugar;
• 100 gr. butter;
• 3-3.5 cups of flour.

For cream:

• 3 eggs;
• 1 stack Sahara;
• 2.5 tbsp. l. flour;
• 800 ml milk;
• 50 gr. creamy oils

Let's start by preparing the cream. In a saucepan, mix sugar, flour, eggs until smooth.

Pour in the milk and put everything on the stove.

Over medium-low heat, with continuous stirring, bring the mixture to a boil and thicken. It takes me about 15 minutes.

Now add oil and mix everything well. Cover the pan with the cream tightly with cling film and leave to cool as is.

Now you can do the test. In a deep bowl, beat eggs with sugar until white and fluffy.

Add softened butter to it and beat everything well again with a mixer.

Gradually add sifted flour and knead the dough.

Roll it into a ball, cover with film and let rest for 20-30 minutes.

Then we divide it into two parts and each into six more.

Roll each piece into a thin layer. Cut out a circle of the required diameter from it.

Heat a dry frying pan over medium heat and place the cake on it. Fry on both sides until golden brown. Each side takes approximately 2 minutes.

Mix the cooled cream with a whisk and grease the cakes with it.

Grind the shortbreads for sprinkling using a rolling pin and a bag.

Sprinkle the cake with crumbs, let it soak and eat with pleasure.

Quick Napoleon from curd dough in a frying pan

If you don't want to bother with making puff pastry, you can make a surprisingly quick Napoleon with cottage cheese! It cooks really very quickly, because the recipe is unique and inimitable.

This recipe is used when it’s hot outside and you don’t want to turn on the oven. Cakes for Napoleon are fried in a frying pan and then soaked in custard.

What is needed for the test:

• cottage cheese - three hundred grams
• eggs - three pieces
• sugar - two hundred and fifty grams
• baking soda - one teaspoon
• flour - a little
• For cream: sugar - two glasses;
• milk - a little more than half;
• eggs - three pieces;
• butter - two hundred grams
• flour - half a glass.

Cooking instructions:

1. Beat eggs and cottage cheese with sugar, add a little soda and mix everything.
2. Add flour to the resulting mixture to form a soft dough. It will not stick to the table;
3. Divide all the dough into 16 balls and start rolling them out.
4. After this, carefully fry the shortcakes in a frying pan without oil. It is better to cover the finished shortcakes tightly with a lid so that they do not dry out.
5. The next step is preparing the cream. To do this, take sugar and butter and dissolve them in hot milk. After the milk boils, add the already beaten eggs and flour with a pinch of vanillin. Mix everything thoroughly and let it simmer for another five minutes.

And finally, the last stage. We begin to lubricate the cakes with cream, place them on top of each other and leave for a couple of hours so that the cakes are soaked.

Napoleon cake without baking from Ushki cookies

Until recently, I had no idea that it turns out that “Napoleon” can be made from “ears”. These cookies are also made from puff pastry, which means they are perfect for this cake.

• 400 gr. “Ears” cookies;
• 750 ml milk;
• 100 gr. Sahara;
• 3 eggs;
• 50 gr. flour;
• 15 gr. starch;
• vanillin.

Cover the baking dish with cling film.

In a deep bowl, mix sugar, vanillin, flour, starch. Mix all dry ingredients thoroughly. Beat in the eggs and knead the dough.

Pour milk into a saucepan and put it on fire. Bring to a boil and reduce heat to medium.

As soon as the milk begins to boil, quickly pour in the egg mixture and begin stirring very intensively so that the eggs do not have time to curdle. Therefore, the quality of the cream will depend on your skill.

It thickens instantly and if you did everything quickly, then there will not be a single lump or clot in it. In two minutes the quick custard is ready!

Let it cool a little and begin assembling the “Napoleon”. The cream should not be cold, but slightly hot. Under its influence, the cookies will quickly become soft and well soaked.

Place the cream on the bottom of the mold and smooth it over the surface. Place a layer of “ears” on it. They can be broken into pieces, so they can be laid more tightly.

We coat them with cream on top and again lay out a layer of cookies.

Leave the finished cake at room temperature until it has cooled completely. Then cover with film and put in the refrigerator for 1 hour.

We make crumbs from part of the ears. The easiest way to do this is with a rolling pin.

Sprinkle the sides and top of the Napoleon with cookie crumbs. Instead of crumbs, you can sprinkle the cake with chopped nuts, coconut flakes, and grated chocolate.

Let Napoleon soak for 1-2 hours.

Agree, such a “Napoleon” fully deserves to be prepared even for the New Year’s table.

On the water

An easier method of preparation is using water instead of the milk component. The dough turns out docile and tender, and the shortcakes are flaky, thin, and very tasty.

Cake components:

• flour - 0.6 kg;
• eggs - 2 units;
• margarine - 300 g;
• water - 150 ml;
• a pinch of salt;
• vinegar - 0.5 teaspoon;

We prepare the cream from:

• eggs - 4 units;
• milk - 1 l;
• sugar - 300 g;
• flour - 100 g;
• a packet of vanillin.

Preparation:

1. We dilute vinegar in water. Using a blender, beat the eggs for several minutes and then add water and repeat the process.
2. Sift the flour and grind with margarine. Then add the egg mixture to the flour and knead into a soft dough.
3. Divide the dough into parts and place future cakes in the refrigerator for half an hour.
4. Heat the milk for the cream on the stove. Beat eggs with two types of sugar (vanilla and white). Add flour to the egg mixture and mix thoroughly until smooth. Then carefully pour in a couple of tablespoons of high-temperature milk.
5. Add the prepared egg-milk mixture to the heated milk, stirring with a spatula. Cook until thickened, without forming lumps.
6. Take out the dough one piece at a time and roll it out. Transfer the cake to a baking sheet and place in the oven at 180 C°, bake until done. The finished cake becomes melted in color, slightly bubbly, and dry.
7. Coat the cakes with cream, leaving one for decoration: grind into crumbs and sprinkle on the top and sides.

Cream “Ice cream” specially for Napoleon cake

I strongly suggest taking note of this cream recipe. There are many different versions of the cream called “Ice Cream” on the Internet, which have absolutely nothing to do with it. I had to dig through a lot of information to get a really real, as they say, true recipe. This is what I want to share with you. It's just perfect for cakes like Napoleon.

• 1 liter of milk;
• 5 eggs;
• 60 gr. flour;
• 60 gr. corn starch or 40 gr. potato;
• 100 gr. butter;
• ¼ tsp. salt;
• 240 ml cream 33%.

Bring the milk to a boil.

In a separate bowl, mix sugar, starch, flour, salt, vanillin.

Mix the eggs a little and pour into the dry mixture. Beat everything thoroughly.

Pour some of the hot milk into the egg mixture in a thin stream and mix everything quickly.

Place the cream on the heat and stir constantly until it thickens.

As soon as the first bubbles appear on the surface, add oil. Beat well and turn off.

Transfer the cream to a bowl, let it cool for about 15 minutes and cover it tightly with cling film.

Beat the ice cream with a mixer until stiff peaks form.

Gradually add them to the custard and beat thoroughly after each time.

The cream turns out to be moderately thick, just enough to easily coat the cakes.

Place the Ice Cream in the refrigerator for 1-2 hours. When chilled, this cream really tastes like ice cream. You can't imagine how airy and tasty it turns out.

Ingredients:

• Butter - 470 grams (300 g - for dough, 170 g - for custard)
• Wheat flour - 5 Cups (+ 3-4 tbsp. spoons into cream)
• Sour cream - 2 cups (0.5 cups for dough, 1.5 cups for cream)
• Milk – 1 Liter
• Boiled water - 0.5 cups
• Sugar - 1.75 cups
• Egg - 4 pieces (1 piece - in the dough, 3 pieces - in the cream)
• Vodka - 2 tbsp. spoons
• Cognac - 2 tbsp. spoons
• Vanillin - 1 teaspoon
• Salt - 1/3 teaspoon
• Powdered sugar - 0.75 cups

Number of servings: 8-10