Napoleon cake in a frying pan - step-by-step recipe with photos. “Napoleon” in a frying pan with custard will help you out when you want to treat yourself to a cake, but the oven is not available, or you just don’t want to bother with it.
Ingredients for the dough:
- Flour - 2.5 cups
- Butter - 2 tbsp.
- Sugar - 1 glass
- Eggs - 2 pcs.
- Soda - 0.5 tsp. (quench with vinegar)
for custard:
- Milk - 500 ml.
- Eggs - 1 pc.
- Flour - 1 tbsp. with a slide
- Sugar - 1/2 cup
- Vanillin
- Walnuts (optional) - 100 gr.
How to cook Napoleon cake in a frying pan (step-by-step recipe with photos):
Divide the dough into 8 parts. Roll out each part thinly and, using a lid or plate, cut the cakes to the diameter of the pan. Prick the cakes with a fork.
Bake the Napoleon cake layers in a dry, heated frying pan on both sides until lightly browned.
FOR PREPARING CUSTARD CREAM. Beat eggs with sugar, add flour, cold milk, mix.
Place over low heat and cook, stirring constantly with a whisk, until thickened.
Spread the cake layers liberally with warm cream, decorate the top of the cake with grated chocolate or nuts.
Leave the finished Napoleon cake in the pan to soak for 2-3 hours.
Napoleon cake in a frying pan is ready. Bon appetit!
The history of Napoleon cake
While you are wondering whether you have all the ingredients for a Napoleon cake in a frying pan, I want to tell you about the history of the birth of the famous pie. There are several explanations for its name.
For example, in Russia it is generally accepted that the pie was first prepared for the magnificent celebration of the 100th anniversary of the victory over Napoleon Bonaparte - it had the shape of a triangle, reminiscent of the emperor’s hat.
There is a version that the roots of the cake recipe go back to Naples. Over time, its name was distorted among the people, and from Napolitano (Neaples) it became Napoleonе.
A less real, but very beautiful legend says that the cake is an invention of the most famous commander. When Josephine caught him with a young maid of honor, he deceived his missus, finding an excuse that he was sharing the recipe for a delicious dessert privately with the young lady, which he immediately invented.
The Italians and French call this cake mille-feuille (translated as a thousand layers). The Americans call it Napoleon, and the British call it vanilla (cream) slice. The Hungarians and the Dutch also have their own variations of puff pastries.
Well, now, while eating delicious food at the table, you can also share an interesting story with your friends.
Meanwhile, I move on to a description of the preparation of “Napoleon” in a frying pan and its recipe with photos.
How to cook
- Knead the dough to medium consistency, divide into 20-22 parts.
- Roll out the cakes thinly and fry in a frying pan on both sides under the lid.
- The finished cakes must be covered with a towel so as not to dry out, because they are thin.
- Cream:
- Bring the milk to a boil, pour in the mixture of eggs and sugar.
- Cook until the eggs curl.
- Then cool this mass, add butter, beat well until the mass doubles and add condensed milk and vanillin.
- Grease the cakes with cream.
- Use the scraps from the cakes to make crumbs for sprinkling on the sides.
Napoleon cake in a frying pan: an old step-by-step recipe with photos
Good afternoon friends!
I baked a delicious Napoleon cake for the New Year holidays and now I’m sharing its recipe with you. But this is not an ordinary puff pastry cake that everyone is used to, but a Napoleon cake in a frying pan. I prepared a step-by-step recipe with photos to the best of my ability.
In general, I very rarely bake anything, but a cake for the holidays is a must.
Lately I’ve fallen in love with Pancho cake, it’s very quick and easy to prepare, and thanks to the filling it’s always delicious, even if something goes wrong. But this is a small digression.
This time I wanted to bake a Napoleon. The Napoleon cake in a frying pan is homemade, but very solemn, it seems to me, because it’s all white and festive. And incredibly tasty, of course. I like that it is not greasy and not cloyingly sweet, everything is in moderation, very pleasant and delicate in taste and differs from the classic puff napoleons baked in the oven.
And the recipe for its preparation came to me from my aunt, this is an old recipe that our grandmothers used to bake.
Once, one of my friends, Vera, said that she tried different recipes for Napoleon cake, and there are many of them, but she couldn’t find the one whose taste she remembered from childhood. Then I suggested that she make a Napoleon cake, in which the cakes are baked in a frying pan, according to her recipe.
Vera was simply delighted - this was what she had been looking for for a long time. Now, she said, this will be my signature dish.
If the recipes for other Napoleon cakes usually include margarine in the dough, then Napoleon cake in a frying pan with sour cream. I make custard cream for it.
Ingredients for Napoleon cake
For the test:
- 1 cup sour cream
- 1 egg
- ½ cup sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups of flour.
For cream:
- 750 ml cream or full fat milk
- 3 eggs
- 2 tablespoons flour
- 2 teaspoons starch
- 1 cup of sugar
- 250 grams of butter.
Preparing dough for cakes with baking in a frying pan
Break the egg, sugar, and salt into a bowl and lightly beat until smooth.
In a separate bowl, mix flour and soda. Add sour cream and beaten egg with sugar.
Mix the dough. It should not stick to your hands and the bowl, otherwise it will be difficult to roll it out later. If necessary, you can add flour, but the dough should be soft.
Divide the dough into 6-7 parts and refrigerate for half an hour.
Since the cakes bake quite quickly and, in principle, this is a quick Napoleon cake in a frying pan, we immediately start preparing the cream. After all, it needs to be cooked and cooled.
Cream for Napoleon cake
Custard can also be prepared in different ways. This is not important in general. For the chocolate honey cake, I cook the cream a little differently.
But here I decided not to deviate from the original recipe.
The procedure for preparing the custard is as follows:
- First, take the butter out of the refrigerator. We will need it melted and soft.
- I pour milk into a glass and set it aside, it will be useful later.
- Pour the remaining milk (500 ml) into a saucepan, pour in sugar, stir and immediately put on fire. Milk and sugar need to be brought to a boil. The main thing here is to make sure that the milk does not run away.
- Next, beat the eggs.
- Separately mix flour, starch, 1 glass of cold cream, pour in beaten eggs, mix thoroughly.
- Then pour the cream and sugar in a thin stream into the flour and eggs, stirring continuously.
- Place the cream on low heat. Cook for about 5 minutes until thickened. All this time it is necessary to interfere with it. Since my hands were full, I didn’t take a photo of this stage.
- The finished cream must be cooled, and then the pounded butter must be beaten into it, adding in small parts.
How to bake Napoleon cake in a frying pan
We take our dough out of the refrigerator and roll out thin flat cakes to the size of the pan.
To make the Napoleon cake tasty, the cakes must be rolled out as thin as possible, this is its main secret to success.
I immediately cut out even circles using a pan lid. Or you can bake it first, and then trim the cakes while they are hot. The trimmings will then be useful for dusting the cake.
To prevent the cake from tearing when transferring it to the frying pan, I folded it in four and straightened it out in the frying pan.
You must bake in a dry frying pan, without greasing anything , on both sides, like pancakes.
As soon as the dough begins to change color and pimples appear, turn the cake over to the other side. The cakes should not be fried, but only slightly covered with brownish spots.
Do not pay attention that the finished cakes are not very beautiful; this will not be noticeable in the cake.
I divided the dough into 7 parts, and from the scraps of dough I made two more cakes. I baked 9 cakes in total.
I chose the worst flatbread, and after it had completely cooled, I rolled it in a meat grinder. I need these crumbs to decorate the cake.
Forming a Napoleon cake
Spread the bottom layer thickly with custard.
When laying the next cake, lightly press it against the bottom one, but without applying force so that the cream does not leak out.
In this way, place and spread cream on all the cakes, do not forget to thickly spread the cream on the sides of the cake. To make the cake delicious, do not skimp on the cream.
We do not grease the top cake with cream, because we first need to decorate the sides with crumbs.
I pour the crumbs from the ground cake into a bowl, take the cake with my hands by the top and bottom and roll its sides in the crumbs.
Now we spread the cream on the top cake, I don’t know how to decorate cakes, so I just sprinkle the top with crumbs. And in this performance it looks good, I think.
I leave the cake to soak for a while on the table first, and then put it in the refrigerator. The longer it sits, the tastier and softer it becomes.
Do you like Napoleon cake? Have you ever baked its cakes in a frying pan?
No? Well, now you have a recipe for Napoleon cake in a frying pan! Try it. It is very tasty, especially with properly prepared tea.
However, I agree that the classic puff pastry Napoleon is no less tasty. It seems to me that the main thing in it is a successful cream. Therefore, you can even make a pretty decent cake from ready-made cakes that are sold in stores. And I often make fish pie from ready-made cakes, it’s so tender and incredibly tasty.
You can also make a cake out of… pancakes in a frying pan! Recipes here>>. Especially relevant during Maslenitsa.
Have you heard about the existence of a magic gas grill pan? I have already purchased it and am very pleased with it. I invite you to look at my review and cooking recipes.
Cook with pleasure! Bon appetit!
Other homemade goodies. I advise you to prepare:
How to bake cakes in a frying pan
- We take our dough out of the refrigerator and roll out thin flat cakes to the size of the pan.
To make the cake tasty, the cakes must be rolled out as thin as possible, this is its main secret to success.
- I immediately cut out even circles using a pan lid. Or you can bake it first, and then trim the cakes while they are hot. The trimmings will then be useful for dusting the cake.
- To prevent the cake from tearing when transferring it to the frying pan, I folded it in four and straightened it out in the frying pan.
- You must bake in a dry frying pan, without greasing anything , on both sides, like pancakes.
- As soon as the dough begins to change color and pimples appear, turn the cake over to the other side. The cakes should not be fried, but only slightly covered with brownish spots.
Do not pay attention that the finished cakes are not very beautiful; this will not be noticeable in the cake.
I divided the dough into 7 parts, and from the scraps of dough I made two more cakes. I baked 9 cakes in total.
I chose the worst flatbread, and after it had completely cooled, I rolled it in a meat grinder. I need these crumbs to decorate the cake.
Napoleon, cake in a frying pan (step-by-step recipe with photos)
Olga Kartunkova, who lost 32 kg, shocked the audience: “I burned off all the normal fat. “
IT IS IMPORTANT TO KNOW! Bad breath is a consequence of parasites. They will come out if you drink a spoonful.
Ingredients:
Recipe description:
It was completely unexpected for me to learn that the French unofficially call the cake, known in our country as “Napoleon,” Russian cake.
The French version, which is centuries old, is called mille-feuille, which translates to “a thousand layers.” So why Russian cake then? Maybe because of its incredible popularity in our country.
Soviet housewives did the most to popularize this cake. In those days, it was impossible to buy puff pastry in a store, as it is now, and making it yourself was a long and labor-intensive process. Who came up with the idea to bake separate thin cakes not made from puff pastry at all is now unknown, but from then on it went on and on.
If you type “Napoleon cake” into the search bar, you may be surprised that there are many variations on the theme of this culinary masterpiece. I lost count when I approached thirty. Among them are cakes with a variety of creams, from dough made with beer, sour cream, etc., with the addition of fruits, spinach, vegetables, fish (snack options). In general, freedom!
“Napoleon”, a cake in a frying pan, is good because it can be prepared in country situations without an oven, or if it is broken, or in the heat, when you want a cake, but it is unbearable to turn on the oven.
Depending on the amount of cream used, the cake may or may not be juicy. The ingredients indicate the maximum amount for a juicy cake; you can reduce it if desired.
Cake with condensed milk and fruit in a frying pan
Here is another condensed cake recipe that can be made without using an oven.
- 350 ml condensed milk;
- 2 small eggs;
- 2 cups of flour;
- 5 g soda.
- 0.5 l. milk;
- 2 pcs. eggs;
- 1 cup of sugar;
- half a glass of flour;
- 250 g butter;
- vanillin for scent.
It is best to start preparing a condensed milk cake with cream. Before greasing the cakes with it, it must cool and brew. First of all, pour the required amount of milk into a deep saucepan and mix it with sugar. Add flour and a little vanilla for flavor. Next, stir everything thoroughly. Place the pan with cream on the stove. Stir until the cream begins to boil. Add melted butter to hot cream. It must first be finely chopped.
After this, start preparing the dough for the cakes. Condensed milk must be mixed with egg and baking powder. Gradually start adding flour there, mixing everything thoroughly so that there are no lumps. After this, you should start kneading the dough. Next, it must be divided into 6-7 pieces of equal size. Each of them must be rolled out using a rolling pin and cut out of the dough using a lid or any round suitable round shaped cake object. It is important that they are all the same size. Their thickness should be 2-3 mm.
Each cake will need to be fried in a frying pan. When they are ready, you can proceed to forming the cake. Place the first cake on a plate and spread it evenly with the previously prepared cream. Place the second cake layer on top. Then repeat the same steps. The top layer must be generously greased with cream and then decorated with fruit. Kiwi is good for this cake, but if desired, it can be replaced with any other fruit. It is best to let the cake sit for 3 hours, and only then serve it.
Here are some simple recipes for condensed milk cakes cooked in a frying pan. Baking them is very simple; even a novice housewife can cope with the task. Therefore, this will be just the perfect dessert option if you suddenly have guests unexpectedly. Enjoy your meal!
Cooking steps:
1) Beat eggs with sugar until fluffy white foam.
2) Pour in the melted butter, stir, then add baking soda, quenched with lemon juice or vinegar, stir again.
3) Add sifted flour, knead soft dough and leave it under a napkin to rest for half an hour.
4) While the dough is resting, prepare the custard. First, beat the eggs with sugar and vanilla sugar. It is more convenient to do this immediately in a saucepan in which the cream will be cooked on the stove.
5) Add flour, beat and then do the same, pouring milk into the mixture.
6) Place the pan on the stove, stirring constantly, and bring the mixture to a boil. At this time the cream will thicken.
7) Remove the pan, add butter and stir until the cream is smooth.
Divide the dough into 14 - 16 pieces, depending on the diameter of the pan in which the cakes will be baked. I have 21 cm along the bottom of the pan, I cut it into 14 pieces. Roll out each piece as thinly as possible.
9) Bake the cakes for Napoleon in a dry frying pan on both sides. The signal of readiness is the whitening of the cake, its thickening in size and the appearance of light spots.
10) While the cake is warm, cut it around the plate and collect the edges for crumbs.
11) Bake and trim all the cakes.
12) Cover the edges of a flat plate or cake pan with pieces of foil. This will keep the plate clean when spreading the cream; you just need to pull the foil out from under the finished cake. Generously coat the cake with cream. To make the cake juicy, do not skimp on the cream, there is a lot of it.
13) Coat all the cakes with cream.
14) Turn the cake scraps into crumbs. You can do this either manually or with a blender.
15) Sprinkle crumbs over the top and sides of the cake. If desired, you can add crushed nuts or almonds, and decorate the cake with fruit or chocolate icing. However, even without additions it is very tasty. I showed you how to cook Napoleon cake in a frying pan. All that remains is to let it soak for 4 – 12 hours, after which it can be served.
For the cakes
Flour 2.5 cups, sugar 1 cup, butter 2 tbsp. spoons, egg 3 pcs., lemon juice 1 teaspoon, soda 2/3 teaspoon.
For cream
Milk 1 l, egg 3 pcs., sugar 1 glass, flour 2 tbsp. spoons, vanilla to taste.” alt=”
For the cakes
Flour 2.5 cups, sugar 1 cup, butter 2 tbsp. spoons, egg 3 pcs., lemon juice 1 teaspoon, soda 2/3 teaspoon.
For cream
Tips and tricks for cooking Napoleon in a frying pan
After frying each cake, the pan should be slightly cooled and cleaned with a napkin so that no residue remains from the previous cake.
In order for the decorations to stick well, the cream must be made thick and sticky, and the side edges and top cake must be generously coated with it.
In order for the “Napoleon” cakes in a frying pan, made step by step according to my recommendations, to turn out even, you need to cut them while still hot using a plate or lid of a slightly smaller diameter.
