Cake “Log” made from puff pastry with condensed milk - recipe with step-by-step photos + reviews

Reviews (5)

22

Prepared by: Vika Vasilenko

09/02/2016 Cooking time: 3 hours 0 minutes

I offer a quick and delicious cake that needs soaking. Every hour it becomes more tender and softer. To prevent it from being too sweet, I added cherries. Try this delicacy!

Option 1: Classic recipe for Napoleon cake with condensed milk

Napoleon cake is one of the most delicious desserts.
There are many variations of this recipe and cooking methods. Due to the fact that the technique is quite simple, this cake is easy to prepare at home without any special culinary skills. Most often, housewives resort to the classic recipe, and for those who do not want to whip the cream for a long time, they use condensed milk. It does not require any additional processing.

Ingredients:

• half a kilo of wheat flour;
• 500 gr. butter margarine;
• half a glass of boiled water;
• a pack of butter (250 gr.);
• can of condensed milk.

Step-by-step recipe for Napoleon cake made from puff pastry with condensed milk

Pour flour onto the table, sifting it through a fine sieve. Rub the margarine, chilled in the freezer, through a grater directly into the flour. Grind with your hands into fine, uniform crumbs. Pour in some water and knead the dough.

Divide the dough into 4-5 pieces of equal size with a knife and put it in the refrigerator.

Once the dough has cooled, roll out each piece with a rolling pin into a thin rectangle on a floured surface.

Place the rolled out cakes on a baking sheet lined with parchment. Cook for 7-8 minutes in the oven. Bake the cakes one at a time.

Place softened butter in a large bowl and beat it with a mixer on medium power.

When the butter turns white, pour in condensed milk. Beat again until the mixture becomes homogeneous.

Grease the first cake with condensed milk, working the edges well. Next, place the second cake, the third and the fourth, covering each with condensed milk cream. At the end, don’t forget to coat the sides of the cake.

Break the remaining cake into small crumbs and sprinkle the top and sides of the cake with it.

The dessert can be served immediately with tea, but it is better to leave it for several hours. If desired, you can add nuts, dried fruits, candied fruits or chopped fruits to the layers.

Cakes with shortcakes and condensed milk - cooking tricks and useful tips

Low-quality butter can spoil the simplest cream for a cake made with condensed milk. The product should not only have the highest percentage of fat content, but also without herbal additives. Using low-quality oil can lead to separation of the cream mass, and such a defect is almost impossible to correct.

If for some reason the cream separates even when using high-quality butter, place it in the refrigerator for a while. When the creamy mass thickens, place it on a sieve and whisk again after all the whey has disappeared.

Useful links:

Option 2: Quick recipe for Napoleon cake with condensed milk

There's not always time to make a holiday dessert. For this case, there is a simple Napoleon recipe, which is prepared in a frying pan, and condensed milk is added directly to the dough, and not to the cream.

Ingredients:

• three and a half glasses of flour;
• three eggs;
• a teaspoon of soda;
• can of condensed milk;
• a pack of vanilla sugar;
• half a liter of milk;
• 55-65 gr. butter.

How to quickly prepare Napoleon cake with condensed milk

Pour condensed milk into a large plate, add one raw egg and stir well with a whisk.

Quench the soda with vinegar and add to the condensed milk mixture. Slowly pour three glasses of flour into a plate, gradually kneading the dough.

Transfer the dough to the table and knead thoroughly with your hands. Divide the entire mass into 8 pieces of the same size. Roll each pancake into a small thickness and pierce the surface with a fork several times.

Heat a dry frying pan over low heat and place the first flatbread on it. Cook for 1 minute on each side, no more.

Place the finished cakes in a stack and cover with a paper napkin.

Pour sugar into a saucepan and break 2 eggs, pour milk and half a glass of flour, add vanilla sugar. Using a whisk or tablespoon, grind the entire mass well. Place the saucepan on low heat and cook, stirring constantly with a spoon, until the mixture becomes thick. After this add butter and beat.

Place the crumpet on a flat plate, trim the edges and pour three tablespoons of cream. Do the same with all donuts. Coat the sides of the cake with the remaining cream, chop the cake trimmings and sprinkle the surface of the “Napoleon”.

Before tasting the dessert, it is advisable to keep it in the refrigerator for several hours so that the cakes are well saturated with cream.

A very tasty recipe for puff Napoleon with ice cream

The beauty of this recipe is in the thick buttercream, which tastes like real ice cream. It soaks the cakes well, making the dessert very tasty and tender.

• Cream 33% fat – 200 ml
• Egg yolk – 4 pcs
• Milk – 500 ml
• Corn starch - 3 tbsp.
• Granulated sugar - 3 tbsp.

Remove the dough from the packaging, lay it out on the table and roll it out thinly into a layer 0.5 cm thick. Cut cakes of the same shape from it (this can be done using a plate or pan lid), which, together with the scraps, bake in an oven preheated to 200° 15-20 min. We will need the trimmings for sprinkling, so when they are baked, put them in a separate plate.

Pour the milk into a saucepan and heat on the stove until it boils.

Option 3: Napoleon cake with boiled condensed milk and store-bought puff pastry

To prepare the dessert you will need ready-made yeast-free puff pastry. You can prepare it yourself, but this is a rather labor-intensive and time-consuming process.

Ingredients:

• 0.5 kg. puff pastry without yeast;
• three eggs;
• butter packaging;
• a little more than a glass of milk;
• a couple of teaspoons of flour;
• half a glass of sugar;
• 300 gr. boiled condensed milk.

How to cook

Print out the puff pastry and place it on a table sprinkled with flour. If the dough is very frozen, wait until it softens. If it is prepared in the form of a thick briquette, then you need to roll it out with a rolling pin to a thickness of 4-5 mm. Puff pastry in the form of plates does not need to be rolled out.

Cut the dough into squares with sides approximately 2-3 cm. It is more convenient to do this with a round pizza knife.

Place a sheet of parchment on a baking tray and place the dough squares on top of it so that they do not touch each other. Bake at high temperature until golden brown. Remove from the oven and let cool slightly.

Set a few squares aside and pour the rest into a deep pan. Knead the dough until a quarter of the total mass turns into small pieces.

Break eggs into a blender, pour milk and add sugar and flour. Add the entire can of boiled condensed milk. Beat well until smooth.

Pour the mixture with boiled condensed milk into a saucepan and cook until it thickens over medium heat. Add butter and stir or beat with a mixer.

While it is hot, pour the cream into a pan with pieces of dough. Mix very thoroughly with a spoon so that the dough is evenly distributed in the cream mixture.

Line a square pan with film or foil, lay out the prepared cake mixture, and press down a little with a spoon. After it cools down, put it in the refrigerator.

Grind the reserved dough squares into crumbs. Remove the cake from the film and sprinkle with crumbs.

Before serving, cut the Napoleon into thin pieces. It is not necessary to use boiled condensed milk in the recipe; regular milk will do.

Option 4: Napoleon cake with boiled condensed milk from cookies

For the original cake recipe you will need “Ears” cookies, which are made from puff pastry. They have that airy and delicate structure that is just right for this dessert.

Ingredients:

• 400 ml. condensed milk;
• 150 ml. boiled condensed milk;
• a stick of butter;
• vanilla (bag);
• 500 gr. "Ears" cookies.

Step by step recipe

Remove the butter from the refrigerator in advance so that it becomes soft. To speed up the process, cut the butter into small pieces.

Beat the softened butter with a mixer at high speed. Place two or three tablespoons on a plate.

Pour white condensed milk into most of the butter, add vanilla and beat again until the cream has a uniform consistency.

Place cookies in a single layer and coat with white cream. Repeat layers until you run out of cookies. Place the container in the refrigerator for 5-6 hours.

Beat a small part of the butter with boiled condensed milk and also put it in the refrigerator.

Remove the cooled cake from the mold, coat the sides and top with cream with boiled condensed milk. Chop a few ears and sprinkle the crumbs on the sides and top.

You can also decorate the cake with grated chocolate and serve immediately. If you don't have chocolate, regular baking sprinkles or coconut flakes will do.

Tricks for making log cake

This delicious dish will decorate both a simple tea party and any festive event. Many housewives prefer to prepare this version of the cake for the New Year holidays.

Cake
First of all, read a few culinary tricks:

• To add a piquant taste, natural ground coffee or a spoonful of cognac is added to the cream.
• In order for the cake to be sufficiently saturated with cream, it is better to prepare it in advance.
• The fattier the cream , the easier it is to whip it into a stable mass.
• To quickly soak the cake, it is better to prepare the cream with cream rather than with an oil base.
• Each layer of cream sticks can be sprinkled with nut crumbs.
• puff pastry well before cutting. The less the dough rises, the better the pieces will be saturated with cream.
• The classic recipe for log cake includes two ingredients for the cream - condensed milk and cream. Butter is added at the cook's request.

Option 5: Napoleon cake made from puff pastry with condensed milk

The prepared dough cake is very easy to prepare. With a minimum number of ingredients, you can create a dessert for the whole family.

Ingredients:

• a can of white condensed milk;
• 210 gr. butter;
• kilogram of puff pastry;
• two tablespoons of flour.

How to cook

Roll out the defrosted dough sheets a little with a rolling pin. Cut into squares of the same size.

Allow the cakes to cool completely.

Soften the butter and beat thoroughly with a mixer. Add condensed milk in small portions and continue beating until creamy. Refrigerate the container for 1-2 hours.

Form a cake from the cooled cake layers and cream. Place each cake on top of each other, thickly coating with cream. Trim the uneven edges to make the cake look more aesthetically pleasing, grind them and sprinkle them over the surface of the cake.

To decorate the dessert, you can add roasted and slightly ground peanuts. Bon appetit!

Category: Cakes

The Napoleon cake is probably known and loved by many. In France and Italy its name translates as “1000 layers”, and in the UK “vanilla cream cake”.

The history of origin, like the time of creation, has several versions. It is impossible to say unequivocally which of them is correct - each has the right to exist. According to one version, a cook served at Bonaparte’s court who wanted to surprise the ruler with an unprecedented delicacy and thus become his favorite chef. He did it very simply - he bought an ordinary French pie, cut it into layers and smeared them with custard with whipped cream and strawberries. The cake was named “Napoleon” and, of course, gained fame from the emperor.

Other sources say that the recipe was invented by Bonaparte himself. The fact is that Josephine saw him in the arms of a young maid of honor. The French emperor had to say that he was sharing the recipe for a delicious cake. Naturally, he came up with it right there, and in the evening the dessert was already tried by all the courtiers, who were once again convinced of the originality of their king.

The appearance of the cake in Russia is associated with the anniversary of the 100th anniversary of Bonaparte’s expulsion from Moscow. It is believed that it was in 1912 that the famous cake was baked for the first time. Then it was triangular in shape, which in appearance resembled Bonaparte’s cocked hat. Later they began to make it in the form of a rectangle.

In the 20s It was very difficult to find food in the country, so margarine was added instead of butter. Custard was also no longer made with eggs, and instead only flour was used. Naturally, the cake turned from a delicious delicacy into a consumer goods dessert, which was sold in inexpensive delis. Therefore, housewives for home holidays preferred to cook their favorite “Napoleon” at home.

Today on the Internet you can find a wide variety of recipes that are radically different from the classic ones.

• Yeast-free ready-made puff pastry
• Butter – 200 g
• Condensed milk – 1 can

Step-by-step preparation of Napoleon:

Roll out the dough into a rectangular layer. Carefully transfer it to a parchment-lined baking sheet. We pierce the cake in several places to prevent bubbles from appearing.

Napoleon cake with condensed milk

Hello! I really want to share with you the recipe for making the well-known Napoleon cake with condensed milk from ready-made puff pastry.

The cake is prepared very quickly and does not leave anyone indifferent.

If you don't want to get dirty with flour and fuss with the dough, then you will really like this recipe, as it does not require much work! You can buy ready-made puff pastry at any supermarket.

Categories:

Baking Cakes
Prep time:
5 minutes
Cooking time:
25 minutes
Total time:
30 minutes
Yield:
6 medium servings

Ingredients and how to cook

ingredients for 6 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 9 hours

Step-by-step recipe for Napoleon cake

Prepare all the ingredients for our cake. Take out the butter in advance so that it becomes soft and pliable. You also need to defrost the puff pastry in advance, since you cannot bake frozen dough.

Place the finished cakes on a napkin to cool. If the cake has risen too much, you can divide it into 2 parts.

The top crispy part needs to be separated and crushed into fine crumbs; we will need it at the end to sprinkle the cake. This is the classic Napoleon design.

Our cake is almost ready! In order for it to be completely ready and become nicer and tastier, we sprinkle it with powdered sugar. You can also add a little vanilla to the powdered sugar.

Just like that, we quickly prepared a wonderful Napoleon cake with condensed milk from ready-made puff pastry. If you let it brew and absorb the cream, it turns out to be moderately soft and very pleasant to the taste!

If you are not too lazy, I advise you to try making this cake with boiled cream, it will turn out no less delicious!

Bon appetit, my dears!

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