Among all the sweets that housewives prepare for tea, the Napoleon cake rightfully takes honorable first place. Countless variations of its preparation do not change the essence: this delicacy is deservedly considered number one, especially when made at home. Apparently, many people associate this cake with the taste of childhood - it was popular in the Soviet Union, as it consists of simple and affordable ingredients, but is also very tasty.
The ease of preparation and fantastic taste of the result have long been loved by all fans of baking. The old recipe has established itself as one of the most successful dessert solutions for the holiday table. Nowadays it’s not so easy to recreate the taste of childhood, perhaps it’s the fault of the products - they are no longer of such quality, so take the best. But I offer a selection of recipes that turn out excellent cakes. But my personal hit still remains my proven homemade Napoleon with cream/boiled condensed milk cream, although it is far from the classics.
Napoleon cake with custard according to a classic Soviet-era recipe
I recently made this cake for a family celebration. It turned out simply incredibly tasty. The cakes are so well soaked, they are soft and juicy. The cream is very delicate and so creamy that it’s just mmm! And, please note that the products are all simple and ordinary. And it’s just fantastic that you can bake this delicious dessert from butter, milk and flour!
At this celebration there was also a store-bought cake, but the homemade one was eaten first, despite the fact that it looked much simpler than the store-bought one. You know how beautifully store-bought desserts are now decorated. But the guests were adamant, “Napoleon” was above all praise!
For the cakes we will need:
- flour - 5 glasses;
- margarine - 400 g;
- milk - 250 ml (1 glass).
For cream:
- milk - 2 glasses;
- butter - 250 g;
- yolk - 3 pcs.;
- sugar - 3 cups and 3 tablespoons;
- flour - 3 tablespoons.
Preparation:
1. First, let's prepare the dough. To do this, grind the margarine with flour.
Pour milk into this mass and knead the dough first with a fork and then with your hands.
Divide the resulting dough into 14 pieces of approximately equal size and roll them into balls. Place them in a bowl, cover them with cling film and put them in the refrigerator for half an hour.
2. Take out the chilled dough and roll each ball into a circle and bake at 200° for 5-7 minutes.
Be guided by the power of your oven. The cakes bake very quickly, so you shouldn’t ignore this process.
We cut the finished cakes with a knife, placing a round plate on top as a template.
Grind the remaining dough into fine crumbs.
3. Well, actually, we’re done with the cakes, let’s move on to the cream. Grind the yolks with three tablespoons of sugar and three tablespoons of flour.
Add just a little milk so that we get a mixture with a consistency similar to jelly.
Pour sugar into the rest of the milk and put it on the stove to boil. Then pour the ground yolks into this milk mass and bring to a boil, stirring constantly. Then remove from heat and leave to cool.
Beat the butter until fluffy and add to the cooled cream, beat everything again until smooth.
The butter should be melted.
4. Assemble the cake, coating each layer with the prepared cream. We put a board on top. It's better to wrap it in cling film. And we put some weight on it that will fit on the refrigerator shelf without any problems. And we put it there to infuse and soak.
5. The next day, we take out our cake, remove the board and the weight, under the weight of which the cream should be squeezed out on the sides. Spread it on the sides and sprinkle with crumbs. That's all! In principle, nothing complicated, so be sure to try to cook “Napoleon” according to this recipe and you will definitely succeed!
Custard for Napoleon:
If you add a little hot milk, the mixture will be better distributed in the cream.
Quick “Napoleon” from ready-made puff pastry with condensed milk
The fastest and easiest way to prepare Napoleon that you can think of. After all, you won’t have to bother with kneading the dough, worry about whether it will turn out flaky enough, and so on. You can simply buy store-bought dough, which, fortunately, is now sold everywhere and always. The more dough there is, the larger your dessert will be; this recipe describes an option for a small cake.
Instead of classic custard, you can use condensed milk, then the hassle will be even less. In general, this is the simplest recipe that anyone can handle.
We will need:
- puff pastry without yeast - 0.5 kg;
- condensed milk - 1 can;
- cocoa - 1 tbsp;
- sour cream - 1 tbsp;
- butter - 60 g.
Preparation:
1. Heat the oven to 180 degrees and place a baking sheet with unrolled layers of finished puff pastry into it. Pre-grease the baking sheet with vegetable oil. Bake for 20-25 minutes.
2. While the cakes are being made, let's make the cream. Take softened butter, put cocoa and sour cream in it and mix it all with condensed milk.
3. When the dough is baked, take it out and cut each layer into three parts (or as many as you can). Assemble the cake on a flat dish, coating each layer with cream.
4. When cutting the dough, you will have a lot of crumbs; do not throw them away, but collect them and knead them with your hands. Sprinkle them over the entire surface of the dessert. Let it brew in the refrigerator for a couple of hours and you can serve it with tea!
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
Classic recipe for Napoleon cake at home
This age-old puff pastry recipe is quite labor intensive. It consists of two parts, each of which will need to be prepared separately, and only then joined together. And thanks to this kneading, we get a very flaky, crispy dough.
Classic custard cream will soak the cakes well. Take the risk of spending your time and effort on preparing such a “Napoleon” and you will understand that it was not in vain. After all, the dessert turns out simply fantastic!
For the test we will need:
- margarine or butter - 220 g;
- flour - 150 g + 350 g;
- egg - 1 pc.;
- cold water - 160 ml;
- vinegar 9% - 1 tbsp;
- salt - 1/2 teaspoon.
For cream:
- milk - 450 ml;
- sugar - 170 g;
- eggs - 2 pcs.;
- flour - 2 tablespoons;
- butter - 150 g;
- vanillin - 0.5 g.
Preparation:
1. Take chilled butter or margarine (straight from the refrigerator), transfer it to a bowl where we will knead the dough. Sift 150 g of flour there. Knead the soft dough and put it aside for now.
2. Let's do the second part of the test. To do this, sift 350 g of flour into another deep bowl and add salt to it.
Pour 160 ml of cold water into a glass and break one egg into it. Stir by adding one tablespoon of vinegar.
We make indentations in the flour and pour it in in two or three additions, kneading the dough.
We should have two pieces of dough. One with oil and the other with vinegar.
3. Roll out the vinegar dough into a square layer of 25 by 25 cm. Place the butter dough in the center and wrap it in an envelope. Place it seam side down and put it in the refrigerator for 30 minutes.
4. After 30 minutes, take it out and roll it out on a floured surface again into a 25 by 25 cm square so that both types of dough are rolled out evenly. We fold it back into an envelope and put it back in the refrigerator for half an hour, seam side down. After 30 minutes we do the same thing again.
5. Then roll out the dough again into a square and simply roll it up like a roll. Cut it into 4 parts.
Can be divided into 6 or 8 parts. The more cake layers, the thinner they will be.
Roll out each part to 25 by 25 centimeters and place on a dry baking sheet, making punctures with a fork. Bake in an oven preheated to 180 degrees until golden brown.
Trim the finished cake with a knife and place the trimmings in a plate. We will need them for sprinkling.
6. Prepare the cream. Mix sugar with vanilla and pour it into 350 ml of milk and put it on the stove to warm up.
Break the eggs into another bowl, add flour and beat everything with a mixer. Pour in 100 ml of milk and mix everything again with a whisk.
Pour the egg mixture into the warming milk on the stove and bring everything to a boil, constantly stirring the cream. As soon as it boils, remove from heat and leave to cool.
7. Beat the softened butter until fluffy and transfer to the cooled cream. Beat everything again and you can start assembling the cake.
8. Place the cake on a dish and grease it with cream, then put the next cake and also apply a layer of cream on it. And so on until all the cakes are gone. We also coat the sides and top generously.
Knead the scraps with your hands and mix with powdered sugar. Sprinkle them over the entire surface of our Napoleon and put it in the refrigerator for 12 hours.
A very tasty, homemade dessert that will amaze everyone who is lucky enough to taste it!
Step-by-step recipe for Napoleon according to grandmother's notes
What’s really fun to read is grandma’s collection of recipes. Where not only the composition of a particular cake is written down in correct calligraphic handwriting, but also how to bake, temperature, how long the dough should be kept in the cold, etc. At that time there was no Internet, and not every home had telephones, so asking for something included in a recipe was difficult. Don’t run to your friend every time to figure out the intricacies of baking.
And Napoleon was almost the most delicious and affordable cake in terms of ingredients. True, due to the complexity of preparing the dough, they did not make it too often, but it was very difficult to forget that old grandmother’s cake that occupied almost the whole day. And most importantly, when the grandmother was going to bake the cake, no one thought about how many calories were in each piece. The children enjoyed the taste and licked the bowl in which the custard was cooked. And there was so much joy if you got scraps of puff pastry from the cakes, which you could eat, smearing them with the remains of the cream.
But let us present to your court an ancient recipe, which was written down in the 60s of the last century in a prescription notebook.
What is needed to prepare the dough:
- Boiled water – 170 ml;
- Premium flour – 440 gr.;
- Salt – 1 pinch;
- Citric acid - on the tip of a knife;
- Chicken egg – 1 pc.;
- Butter or cream margarine – 250 gr.
Since the cakes themselves will have to be baked quickly, but the dough takes a lot of time and takes energy. Making it to bake a classic Napoleon type cake takes quite a long time and a lot of time is spent waiting for freezing. In addition, the mathematical calculations of layers are simply crazy. No matter how hard I tried, I could never prepare the dough correctly from 264 layers.
Let's start by preparing the dough first and try to describe each step exactly.
First you need to sift the flour and add salt to it. Mix everything well so that the salt is well distributed throughout the entire volume of flour. It is better to use very fine salt.
Now we make sour water, for this we dilute citric acid in water and stir thoroughly. Pour the water into the flour and mix the contents of the cup well. Add one egg to this mixture and try to knead a fairly stiff dough.
Now comes the turn of butter or margarine.
In order to prepare it for wrapping in dough, you must first soften the butter a little and beat it. Add literally a couple of tablespoons of flour to the whipped butter and mix. Next, put the prepared butter in a plastic bag, form a rectangle with a small height and put it in the refrigerator to freeze.
Now let's start the test again.
Place it on a table dusted with flour and roll it out. The surface should be of such a size that the oil placed inside can be completely covered by the petals of the envelope. Place the frozen butter in the middle of the surface and cover with dough petals on four sides.
Using a cooled rolling pin, roll out the envelope to a thickness of 1 centimeter and begin to fold the edges towards the middle first, then what has become the edges again towards the middle, and repeat the procedure again. There should be 8 layers. Then you need to fold the dough like a closed book and immediately form 16 layers. Wrap this blank in a plastic bag and put it in the refrigerator along with a rolling pin for 30 minutes.
The next step is to roll out the dough and make sure there are 64 layers, and again put everything in the refrigerator for 30 minutes. The third stage will lead to 128 oil layers and the fourth to 264. Only after this the dough must be kept in the refrigerator for another two hours.
This usually ends the first day of making a quiche, as there is no energy left to bake the cakes. Fortunately, the dough can be stored frozen for about two days. Therefore, the cake has to be baked the next day.
The cakes will have to be baked very quickly, since they are kept in an oven preheated to 220 degrees for no more than 15 minutes. Therefore, it is better to prepare two baking sheets lined with baking paper in advance. The classic cake assumes the size of a square with a side of 22 centimeters, but if you prefer a circle, then go ahead. Nobody forbids you to make the shape of the cake that you like best. There is only one peculiarity. You can bake square cakes without immediately cutting out the desired size, but you will have to cut out the circles before placing them in the oven. The dough rises well, and it is difficult to cut into a round pattern after baking.
Do not divide the dough into equal parts, roll out the first layer 3 mm thick and see how many scraps remain. Depending on this, cut pieces of the required size from the dough mass.
Immediately prepare two layers, place them on baking sheets, place one in the oven, and the second will wait for the first one to cook. Since you will have to bake quickly, take care of the third cake layer right away. The result is a procedure with the following sequence - the first is baked, the second lies on a baking sheet, the third on the table. Next, take out the first one, place the second baking sheet and free the first baking sheet from the cake. On the vacated one, we place the third cake and start rolling out the fourth. So we alternate until the dough runs out.
To prepare and frost the cake, it must be cooled to room temperature.
I also don’t recommend immediately laying layers on top of each other. It is better to use two cutting boards, as hot cakes will stick to each other a little.
The most delicious and simple recipe for Napoleon cake with custard at home
The cream, the recipe for which is described below, is called “Ice Cream”. Because it has a pleasant, milky taste of ice cream due to the presence of cream in its composition. The most important thing is that the cream is full-fat, then it will definitely beat well and make your cake very tender and airy. An awesome dessert that will make everyone gasp, it turns out so delicious!
For the cakes we will need:
- butter - 450 g;
- flour - 600 g;
- egg - 1 pc.;
- water - 200 ml;
- vinegar 9% - 1 tbsp;
- salt - 0.5 teaspoons.
For cream:
- milk - 0.5 l;
- yolks - 4 pcs.;
- sugar - 150 g;
- corn starch - 20 g;
- vanilla extract - 1 teaspoon;
- cream 33% - 300 ml.
Preparation:
1. Pour flour and salt into a large bowl. Rub butter into it and mix everything. Sprinkle the grater with flour to make the grating process easier.
Place the butter in the freezer for 10 minutes first, this will make it easier to grate.
2. Break a chicken egg into a glass of cold water (also from the refrigerator). Shake with a fork and pour in one tablespoon of vinegar. Mix everything well.
Pour the resulting mixture into the bowl with flour.
And very quickly, so that the dough does not have time to heat up, we collect it into one lump, without kneading much. Divide it into 12 parts, put it on a plate, cover with cling film and put it in the refrigerator for 1 hour.
3. Then sprinkle the table with flour and roll out each piece of dough with a rolling pin to approximately 2-3 mm thick.
Bake in an oven preheated to 180 degrees for 15-20 minutes, placing the cake on a baking sheet with parchment paper and making punctures in it with a fork.
We cut the finished cake with a knife, placing a plate or lid of the required diameter on it. Grind the trimmings in a blender and set aside. In this way we prepare all the cakes.
4. To prepare the cream, pour the milk into a saucepan and put it on the stove, without bringing it to a boil.
Grind the yolks with sugar into a homogeneous mass. To make the sugar dissolve better, you can add a couple of tablespoons of milk.
Then add starch to the yolk mass and mix everything thoroughly with a whisk.
Pour vanilla essence into the heated milk. Now pour some of the hot milk into the yolk mixture and mix. And we put everything back into the pan with the rest of the milk, put it on the stove and bring the cream to thicken, stirring it constantly.
The main thing is not to bring it to a boil!
If you run a strip along the shoulder blade with your finger (as in the photo below) and it remains, this indicates that the cream is ready and can be removed from the heat.
Pour it into another container. Cover it with cling film in contact, that is, so that it directly touches the surface of the cream. And wait until the mass has completely cooled down.
5. Beat well-chilled cream with a mixer until fluffy foam.
And add them in parts to the cooled custard.
6. Coat each cake well with cream. Leave the finished cake at room temperature for 30 minutes, then put it in the refrigerator overnight.
After which we sprinkle it with the previously prepared crumbs.
A very delicate cream with crispy, flaky layers is an incredible bliss that even those who don’t eat sweets at all can’t resist!
This is a somewhat complicated recipe.
As a result, you can enjoy the taste of a cake that will delight your whole family.
When there are only two layers left, you should start preparing the custard for the cake. Its recipe is also classic and prepared according to the same grandmother’s notebook.
Ingredients that are included in the custard recipe from childhood:
- Milk – 3.2% fat – 1 l.;
- Granulated sugar – 450 gr.;
- Eggs – 6 pcs.;
- Flour – 4 tbsp. spoons;
- Butter – 250 gr.
Here the recipe no longer provides for replacing butter with creamy margarine; the custard requires only butter, and with good fat content.
Since you have decided to bake Napoleon, you should not deviate from the old, proven recipe, so as not to spoil the taste of a familiar dish. To prepare the cream, place the milk in a large saucepan over low heat. Let it heat up, but not boil.
While the milk is on the stove, beat the eggs with sugar and add the sifted flour.
It is necessary to beat until completely homogeneous and try to avoid lumps. At this time the milk arrived - it was already heated. Add about a glass of milk to the egg mixture, without turning on the mixer or constantly whisking. If the flow of milk is too large, the eggs may boil, but this should not be allowed. To keep the stream thin, I use a jug in which milk is usually stored in plastic bags. This jug has a very comfortable spout, which gives just a thin stream.
After whisking the milk with the prepared mixture, add it to the milk remaining in the pan. And immediately begin continuous stirring with a spoon or whisk.
The cream is cooked for about 20 minutes.
It should thicken well and the spoon will leave a trail on the surface that won't blend. When you have achieved this effect, remove the custard pan from the heat and place it in a bowl of ice water. Stir for another five minutes and leave to cool to room temperature.
After which you need to beat the butter until it becomes a fluffy whitish mass; it is better to do this using the same mixer. When the custard mixture has cooled, you can start adding it to the whipped butter. But do not do this with all the cream at once, but spread it in small portions, 2-3 tablespoons at a time, and whisk immediately.
Now all the layers of the cake are ready, everything is in order with the cream, and you can assemble the most delicious and mouth-watering dessert from childhood.
To do this, place the first layer on a dish and coat it generously with cream. We do this with all the cakes. The remaining scraps from the cakes can be crushed with a knife and baked a little more so that they are better ground in a blender.
When the cake is completely assembled and sprinkled with crumbs, the best option for high-quality impregnation is to put the finished culinary product in the refrigerator for one night. In the morning you will receive the most tender and delicious cake.
Using this recipe as a base, you can come up with the best option for your family, but remember that every addition, even sprinkles, will add calories. It is almost impossible to bake this cake from start to finish in one day, so love yourself a little and divide the preparation into two stages. The first is preparing the dough, and the second is directly baking and assembling the cake.
How to make a light, curd Napoleon with your own hands?
If we talk about variations of the classic recipe, then curd puff pastry is one of the most popular. It turns out very airy. And pay attention in this “Napoleon” there are as many as 15 layers, it is very tall. Thanks to this, it looks so impressive and festive that no one will definitely forget this tea party!
For the cakes we will need:
- flour - 460 g;
- sugar - 170 g;
- cottage cheese 9% - 400 g;
- butter - 100 g;
- eggs - 2 pcs.;
- baking powder - 10 g;
- vanilla extract - 1 teaspoon.
For cream:
- milk - 1.5 l;
- sugar - 240 g;
- eggs - 6 pcs.;
- butter - 300 g;
- flour - 5 tablespoons;
- starch - 3 tablespoons;
- vanilla extract - 1 teaspoon.
Preparation:
1. Place sugar, egg, butter, vanilla extract and cottage cheese in a large bowl. Mix everything with a mixer or blender at medium speed for 3-4 minutes.
All products should be at room temperature.
Then add flour and baking powder and knead the dough, wrap it in cling film and put it in the refrigerator for 1 hour.
The dough is soft and does not stick to your hands.
2. Divide the dough into 15 parts and roll it out thinly (about 2 mm thick) on a sheet of parchment. Using a round cutter, cut out a circle. In this case, the cake is 18 cm in diameter. We make punctures with a fork and place them in an oven preheated to 180° for 10 minutes.
We bake all the cakes this way. We make the sixteenth cake from the scraps; we will use it for sprinkling.
3. In a large container, mix the ingredients for the cream with a blender, namely: 300 ml of milk, eggs, sugar, flour, starch, vanilla extract. There should be no lumps!
Place a saucepan with the remaining 1.2 liters of milk on the stove and heat it up. When the milk begins to boil, pour the egg mixture into it in parts, stirring constantly with a whisk. And continuing to stir, bring the cream to a boil and thicken.
Remove the pan from the stove and leave the cream at room temperature until it cools completely.
At this time, beat the softened butter until white. Then mix it with the cooled cream.
4. Assemble the cake, coating each layer with cream quite liberally. In this case, each subsequent cake is slightly submerged in cream.
Place in the refrigerator for 12 hours. We turn one of the cakes into crumbs and sprinkle our delicious “Napoleon” with it!
Homemade Soviet-era layer cake in a frying pan
Usually the cakes are baked in the oven. But why not make them in a frying pan? It's actually pretty easy too. The dough rises well during frying, so roll it out as thin as possible. Great recipe to make at home!
We will need:
- flour - 3 cups;
- butter - 40 g;
- sugar - 160 g;
- eggs - 3 pcs.;
- soda - 2/3 teaspoon;
- salt - a pinch.
For cream:
- milk - 1 l;
- eggs - 3 pcs.;
- flour - 2 tablespoons;
- sugar - 1 glass;
- vanillin.
Preparation:
1. Grind the eggs with sugar, adding a pinch of salt. Then add soda and continue stirring.
Then add softened butter and mix everything well. Then pour in the flour in parts and knead into a soft and very pliable dough. Let him rest for 10-15 minutes.
Divide the dough into 8-9 parts (as many as you can). Roll out each piece into a layer no more than 2 mm thick.
The cakes will expand during baking, so roll out the dough as thin as possible.
Place a plate of the required diameter on the dough, depending on the frying pan, and cut out a circle. We make punctures or cuts for better cream impregnation.
2. Fry each cake on both sides for 30 seconds in a hot frying pan. In this way we prepare all the cakes.
We also fry the trimmings in a frying pan and make them into crumbs.
3. For the cream, grind sugar with eggs. Then add flour and mix again.
Pour in the milk and place the saucepan on the stove, where we heat our cream until it thickens. Vanillin can be added if desired.
It should have the consistency of thick sour cream.
4. Coat each cake layer generously with cream (about 2.5 tablespoons of cream are needed for one layer). And in this way we collect the whole cake, we also coat the sides. Sprinkle with crumbs and put in the refrigerator for 6-8 hours.
A delicious, homemade “Napoleon” in a hurry will definitely be a must at a family tea party!
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:
- 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.
- 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.
- Bake the cakes rolled out with a rolling pin until slightly golden in the oven at 180 C°.
- Spread the cream on the shortcakes, sprinkle crumbs from the scraps or crushed cookies on top.
A simple recipe for the best no-bake Napoleon
Everyone knows that almost anything can be made from lavash, from snacks to pies. But few people realize that you can make a cake out of it! It's amazing how versatile this product is. To be honest, he always helps me out.
In this recipe, each package contains 2 large sheets of pita bread. The cake turns out big; if you need to make a smaller dessert, then reduce the amount of ingredients.
We will need:
- lavash - 4 packs;
- milk - 900 ml;
- eggs - 2 pcs.;
- sugar - 2 cups;
- flour - 5-6 tablespoons;
- butter - 200 g;
- vanilla sugar optional.
Preparation:
1. Let's start with the cream right away. Mix eggs with sugar. If you use vanilla sugar, add it at this stage.
Then pour 100 ml of milk into the egg mixture and mix with a whisk. Add flour and mix it thoroughly so that there are no lumps. Then pour in the remaining milk and place the pan with the future cream on the stove.
Cook over low heat, stirring constantly, until thickened. As soon as bubbles appear from boiling, immediately turn off the stove. We also cover the hot cream with cling film in contact so that a crust does not form on its surface. And leave until cool.
2. Cut the lavash sheets to the required size. Dry each sheet in an oven preheated to 190-200 degrees for about two minutes.
3. Beat the softened butter with a mixer and combine it with the cooled cream, also using a mixer.
4. Grease each lavash cake quite generously with cream, place the next sheet on it, and coat it as well. And thus we make our Napoleon, leaving a couple of sheets for sprinkling the cake.
Grind the pita bread into crumbs and sprinkle our dessert with them on all sides, let it brew in the refrigerator and you can serve it!
Making lazy napoleon from abalone cookies with butter custard
Cookie cakes are incredibly popular! I cook them myself from time to time. Of course, you may think, why make, for example, “Napoleon” from cookies, if you can just eat cookies with tea, without bothering with assembling the dessert and preparing the cream. Yes, everything is correct, but when guests come, you want to serve the most delicious and beautiful things on the table.
Any puff pastries will do for us here. It doesn't have to be just "ears". There are also puff sticks and other types. They can also be used, as long as they are fresh and crumbly.
We will need:
- puff pastry - 800 g;
- eggs - 4 pcs.;
- butter - 150 g;
- sugar - 100 g;
- milk - 1 l.;
- flour - 6 tablespoons;
- vanillin optional.
Preparation:
1. Mix eggs, sugar and vanillin well with each other using a whisk.
Pour milk into the mixture, mix and put on fire. Bring the cream to thicken over medium heat with constant stirring. You can also add a little cocoa here for color.
Add the melted butter into the cooled cream and beat everything thoroughly.
2. Grease the bottom of the dish with the resulting cream and lay out the first layer of puff pastry. Lubricate it generously with cream and lay out the next layer. And this is how we form our entire cake.
To avoid any voids between the cookies, you can crumble the cookies and fill them with crumbs.
3. Sprinkle the finished dessert with crushed cookies and place in the refrigerator to soak for at least 2 hours.
This quick recipe will help you in situations where you don’t have time to bake a cake, but you really want to cook something tasty and original for your guests!
Description of preparation:
Napoleon cake is a delicious confectionery product made from puff pastry layered with delicate cream.
Homemade Napoleon cake is many times tastier than store-bought, so I see no reason not to try making this cake. The recipe for making Napoleon is very simple, you just need a little time and a good mood Purpose: For children / For a festive table / Birthday Main ingredient: Dairy products / Dough / Flour / Butter Dish: Pastries / Cakes / Napoleon Geography of cuisine: Russian cuisine
