Napoleon is a cake that can be cooked and eaten endlessly. I came across your website and immediately decided to make a classic Napoleon cake. All my guests were very pleased with the result. Thank you for the recipe!

Good afternoon, Leonid and Grandma Emma! My name is Svetlana, I am from Minsk. I always really loved the classic Napoleon recipe and bought it at a pastry shop near my house. But soon the store closed and no matter where I bought Napoleon, it tasted significantly different and, frankly speaking, I didn’t like it. It was difficult for me to cook it myself, since sweet pastries, to be honest, are difficult for me. But when I came across your wonderful site, and I saw the recipe for Napoleon cake with a video, I immediately began to prepare it, strictly observing all the steps and proportions. At the finish line, I got that Napoleon taste that I liked so much earlier when I went to my favorite pastry shop. Thank you very much for the recipe and good luck to you!

Dear Emma Isaakovna, Leonid! I want to thank you for the Napoleon recipe. My grandchildren often come to visit me and really love the sweet pastries I make. I often bake pies with different fillings, but this time I wanted to somehow please the kids and bake them a delicious Napoleon cake. The recipe from your site helped me a lot, and I quickly completed this task. My grandchildren ate everything with pleasure and now ask me to constantly prepare such a “shaggy” cake. Health and good luck to you all!

I watched a video from your website on how to make a Napoleon cake. How much you love your job, those sweet smiles on your faces, directly charged you with positivity and good mood while cooking. Well, the cooking itself was excellent. Thank you! Your fan, Galina Viktorovna.

I am so glad that my mother uses your site! A few days ago she made a Napoleon cake and it tasted like something from my childhood. I loved this dessert so much as a child. Such pleasant memories and it’s all thanks to you! Be healthy and happy!

Hello, dear videoculinary team! I was always afraid of puff pastry and did not undertake to prepare it, because something always went wrong with me. But I wanted to overcome my fears and still make a successful attempt at making a dessert from puff pastry. On your website, I was the first to see a page with a description of how to make Napoleon and I realized that this particular dessert would be my first successful debut from puff pastry. After following all the steps of preparation, I managed to cope with my weakness, and I think now I can handle any recipe) Thank you so much!

Classic recipe! Napoleon cake will always decorate the holiday table, as it pleases almost everyone. Thank you.

Dear Grandmother Emma! It’s probably time for you to open a chain of pastry shops and sell your desserts and pastries there. I would be your regular customer and would take my whole family to you. In the meantime, I will explore with you this mysterious world of confectionery products.

Despite the fact that today Napoleon can be bought in almost any chain of markets, home-made Napoleon cake is a real culinary masterpiece. Its delicate taste is so different from the store-bought one that it seems as if you are eating a completely different cake. Don’t be lazy and prepare these desserts yourself, it’s worth it.

Good afternoon Napoleon is a cake whose recipe has been passed down from generation to generation for many years. My grandmother always spoiled us with the exquisite taste of Napoleon when we were children. And now it's time to pamper her on her birthday and prepare her a delicious Napoleon under your guidance. I hope that she will be satisfied, and our Napoleon will turn out no worse than the one she cooks!)

Grandma Emma, ​​Daniella and Leonid are my favorite cooks! I really enjoy watching all their video recipes and cooking with them. Everything is always very tasty and satisfying. I look forward to new recipes and cooking tricks. Keep it up!

Hello, Grandma Emma! My name is Victoria. To be honest, I don't really know how to cook. But when I first came across your site, I became very curious and decided to learn. After all, few people need a wife who doesn’t know how to cook. But I really want to build a family and I know the popular wisdom that the way to a man’s heart is through his stomach. I’ve been experimenting in the kitchen for over a month now and making progress. Last week I cooked beef fillet with champignons and apricots, and yesterday I decided to try my hand at making Napoleon. Fortunately, everything worked out and I am incredibly happy. Compliments to you and the whole team, and thanks for giving us the opportunity to learn how to cook deliciously in your favorite kitchen! In addition, self-cooking helps to save a lot of money, since food in restaurants and canteens is noticeably more affordable.

The most beloved and popular cake of all generations is Napoleon Cake. There are many cake recipes, but one thing remains the same - this incredibly delicious layer cake with butter custard, melting in your mouth, absolutely everyone loves it. There are several stories about the origin of this sweet miracle. One of the most popular: This delicious dessert was invented by confectioners for the 100th anniversary of Russia's victory over Napoleon. Puff pastry was made in the form of triangles layered with custard and sprinkled with crumbs. Everyone liked it so much that over time it turned into a more voluminous Napoleon cake, which is enjoyed with pleasure by more than one generation of sweet tooths.

Napoleon cake is prepared both according to classic recipes - from puff pastry, smeared with custard, and according to new exotic ones. Today we have several of the best recipes for this culinary miracle.

Cake Napoleon with custard “Ice cream” with step-by-step photos

We will make this amazingly tasty and beautiful cake with an unusual delicate ice cream from instant puff pastry.

Products for the test:

Glass =250 ml

  • 1 egg
  • Ice water
  • A pinch of salt
  • 4 cups flour
  • 400 g butter
  • 1 table. spoon 9% vinegar

For the custard “Ice cream”

  • 1 egg
  • 200 g sugar
  • 100 g butter
  • 400 ml milk
  • 200 g heavy cream (33%)

Preparation

First you need to prepare the dough.

Sift 4 cups of flour into a deep bowl

Then finely chop 400 g of butter with a knife directly in a cup of flour, all the time completely rolling it in flour. You can grate the butter on a coarse grater if that’s more convenient for you. The butter should be hard and can be cold from the freezer (put it there for 2 hours).

As a result, there should not be small crumbs, as for shortcrust pastry, but there should not be large pieces of butter either. Rub the dough a little with your hands, this makes it easier to identify large pieces of butter and chop them with your hands. The flour and butter base is ready. Make a recess.

Break an egg into a 250 ml glass, add a pinch of salt and 1 table. spoon of vinegar, beat well with a fork until smooth.

After this, fill the glass with ice water to the top of the glass.

Make a small well in the butter crumbs and pour this mixture into the flour.

You don’t need to knead this dough for a long time, you just need to gather it into a ball. If you knead for a long time, the butter will melt and the dough will no longer be flaky.

Mix and form the dough into a ball:

When the mass has become homogeneous, form the dough so that it can be divided into cakes

Divide the dough into 8-10 cakes. The quantity depends on the diameter of the cakes you are going to bake. Please note that during baking the diameter decreases by 1.5-2 cm.

Form into balls and place them on a plate sprinkled with flour, cover with cling film and place in the refrigerator for 2 hours. You can leave the dough in the refrigerator overnight and bake the cake in the morning if necessary.

Preparing cream ice cream

Products for cream:

Break an egg into a deep bowl, add sugar

and starch (corn or potato)

and mix everything until smooth with a whisk or mixer.

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

Pour hot milk in a thin stream into this mixture of eggs, starch and flour. Stir until smooth and sugar is completely dissolved.

Pour this mixture back into the pan and put it on the fire, cook until thickened.

The cream turns out to be quite thick, but with a smooth and uniform structure. This is a type of custard.

Add butter to it and stir until smooth and butter has dissolved.

The end result is a smooth, beautiful cream that needs to be cooled before combining with the whipped cream.

Cover the cream with cling film or a lid if you will cool it in the same pan and put it in the refrigerator.

The custard base can also be prepared in advance, like the dough for the cakes, and stored in the refrigerator for 2-3 days.

Remove the cooled custard base from the refrigerator and lightly beat with a mixer or whisk.

Also whip the heavy cream until thick.

Combine both masses and mix with a spatula until smooth.

The cream turns out light, delicate, airy and very tasty. You can use it not only for Napoleon, but also for Honey Cake.

Let's do the test. When it sits in the refrigerator, it will become quite dense. Take 1 ball out of the refrigerator,

Leave the rest in the refrigerator for now.

On a work surface sprinkled with flour, roll out the cake layers to a thickness of 2-3 mm.

Cut out the cakes to the desired diameter using a ring or plate and a knife.

We collect the remaining dough, put it in the refrigerator and then you can use it to make a cake crust and for sprinkling

Prick the dough with a fork quite often so that it does not bubble during baking and the cakes remain as smooth and beautiful.

To prevent the cakes from becoming deformed during transportation, it is better to immediately roll them out on a Teflon mat and bake on it. Or use baking paper

We send the cakes to bake in an oven preheated to 200 degrees until lightly browned.

In total, this amount of dough makes 12 cakes with a diameter of 19 cm.

and one crust for topping (from leftovers)

The cream can be spread on the cakes gradually, or you can immediately distribute it over all the cakes (except for the top one) and leave a little more cream on the top and sides of the cake.

Collecting Napoleon.

To prevent the cake from slipping, place a little cream on a serving plate.

The Napoleon cake is sprinkled with crumbs so that they do not clutter up the serving dish; it is better to place 3 strips of baking paper on the dish, which can then be easily removed and the serving dish remains clean.

Assemble the cake, distributing the cream evenly over the cake layers and placing them on top of each other.

We place the last cake layer, but do not spread the cream on it yet.

Place the board and weight on top and leave for 1 hour to allow it to sag and take the desired shape.

Remove the weight and coat the cake with cream on all sides.

Crumble the cake that we left for sprinkling with your hands or a rolling pin. And sprinkle with this crumb on all sides.

Remove the paper from the dish and put the cake in the refrigerator for 6-8 hours to soak. If you like crispy puff pastry, you can eat the cake right away.

And decorate the cake to your liking.

Cake height 10-11 cm, diameter 19 cm, weight about 1.7 kg

The cake turns out incredibly delicious.

The most delicious and delicate layer cake with buttercream Ice cream is a real pleasure!

Napoleon cake classic recipe with photos at home

Products:

For the cakes:

  • 1 egg
  • 200 g margarine (or butter)
  • 420-430 g flour
  • 0.25 tsp. spoons of salt
  • 0.5 tsp. spoons of lemon juice
  • 0.5 glasses of water

For cream:

  • 1 egg
  • 1 table. spoon of flour
  • 200 g sugar
  • 1 g vanillin
  • 100 ml milk
  • 200 g butter

Cooking step by step:

1. Cut cold margarine into pieces and place in a cup with sifted flour - 1 cup. Rub the flour with margarine with your fingers until it forms coarse crumbs. Roll into a ball.

2. Sift the remaining flour into a separate bowl. Break an egg into a cup or glass, stir it, add salt and lemon juice, add water, mix well with a spoon or fork and pour into the remaining flour.

4. Roll out the dough on a flat surface sprinkled with flour.

5. Place the grated flour and margarine on top in an even layer (the one that was rolled into a ball). Roll out with a rolling pin and form an envelope. And put it in the refrigerator for 30 minutes.

6. After half an hour, take it out of the refrigerator, roll it out, form an envelope again and send it to the refrigerator for another 30 minutes.

7. While the dough is “resting” in the refrigerator, cook the cream.

8. First you need to prepare the custard base

9. In a deep bowl or saucepan, which you can then put on the fire, break an egg, add sugar and grind until white

10. Add milk and a tablespoon of flour, mix everything until smooth

11. Place on the fire and bring to a boil with constant stirring. Don’t leave the stove, otherwise the flour will cook in lumps, but we need a homogeneous cream!

12. When the mass thickens and begins to boil – “puff”, remove the cream from the heat and cool.

13. When the custard base has cooled completely, add the drained oil and beat the cream with a mixer. The volume should increase 2-2.5 times. All! The cream for Napoleon is ready!

14. Baking cake layers.

15. Remove the puff pastry from the refrigerator and divide it into 6-7 parts.

16. Roll out each one with a rolling pin to a thickness of 2-3 mm,

17. Place the dough on a baking sheet and bake the cakes in an oven heated to 200 degrees until golden brown. About 3-4 minutes. Baking time depends on your oven.

18. Take out the finished cake and place it on a flat surface to cool.

19. The shape of the cake can be round, rectangular or square - choose to your taste. Cut out a circle using a mold or plate, or leave the cake in a rectangular shape, simply cutting off any uneven edges.

We do this with all the cakes. Don't forget to leave the cake scraps for icing the cake.

20. When the cakes have cooled completely, you can assemble the Napoleon cake.

21. Grease each cake with cream, pressing lightly to form a beautiful cake.

22. Coat the top and edges with cream.

23. Grind the scraps from the cakes by hand. Or put it in a plastic bag and roll it over it with a rolling pin.

24. Sprinkle the top and sides of the cake with crumbs, put it in the refrigerator for 8-12 hours.

25. The delicious Napoleon cake according to the classic recipe is ready! Bon appetit!

This Napoleon recipe differs not only in the composition of the cream, but also in the dough - it is prepared without eggs. It turns out incredibly tasty and tender, and at the same time it is much easier to prepare. The perfect Napoleon cake with flavors from our childhood.

  • Sour cream 200 g
  • Butter 200 g
  • Flour 500-600 g
  • Sugar 250 g
  • Vanilla
  • Milk 375 ml
  • Yolks 6 pcs.
  • Potato starch 3 tbsp, spoons
  • Flour 3 tbsp. spoons
  • Butter 150 -200g

Cooking step by step:

1. Take the butter from the refrigerator; it should not be too soft.

2. Press it with a fork, dividing it into thin plates. No need to beat it

3. Put sour cream and salt in butter

4. Mix sour cream and butter with a fork until smooth.

5. Add flour little by little and knead the dough. You don’t need to add all the flour at once, otherwise the dough will be tough.

6. Add flour in 3-4 doses. At first it’s easier to stir with a spoon, and then, when it becomes difficult to stir with a spoon, knead with your hands. Do this quickly, about 5 minutes. You may need less flour than in the recipe; 80-100 grams may be left.

Checking the readiness test.

Take a small ball of dough, spread it on the table with your fingers, make a thin cake. Lift the edge and pull it up. If the dough releases well from the counter, it is ready. There is no need to add more flour to the dough.

7. Form the dough into a long sausage of equal width and divide it into 7-8 parts

8. Form koloboks and place them on a plate and then put them in the refrigerator for 30-50 minutes.

Preparing custard for Napoleon.

1. Separate the yolks from the whites and pour them into the pan in which we will cook the cream.

2. Add sugar, a pinch of salt, vanillin

3. Stir the yolks with sugar with a whisk.

4. Add starch and mix well

5. Add 1/3 of warm milk and stir all the contents until smooth.

6. Then add the remaining milk. Stir everything with a whisk.

7. Place on low heat and heat to a boil with constant stirring.

8. After boiling, cook for a couple more minutes and turn off. Let the cream cool.

While the cream is cooling, bake the cake layers.

1. Take one ball at a time from the refrigerator and immediately roll it out on parchment. Cut a circle with a knife on a plate or a simple glass frying pan lid.

2. Prick the crust with a fork to prevent it from puffing up during baking.

3. Bake in an oven preheated to 180-190 degrees until golden brown for 4-6 minutes. Baking time depends on your oven.

4. So we bake all the cakes and they need to be cooled.

5. Add butter to the cooled custard and beat with a mixer.

Assembling the cake.

1. Spread the cream onto the cakes evenly, stacking them on top of each other and lightly pressing on top. We also reserve the cream for the top and sides of the cake.

2. Crumble the scraps from the cakes into coarse crumbs. For Napoleon cake, the sprinkles should be coarse, unlike. So don't go too small.

3. Sprinkle the cake with crumbs on top and sides.

4. Place in the refrigerator for soaking overnight. Thanks to the custard base of the cream, the cake is perfectly soaked and simply melts in your mouth!

Bon appetit!

The most delicious classic crispy Napoleon video recipe

Delicate, delicious crispy Napoleon cake according to the classic recipe with wonderful silky cream.

Lazy Napoleon cake without baking from Ushki cookies - step-by-step recipe

A simple and affordable quick recipe. If you don't have time to mess with the dough, then use this recipe. Make a Napoleon from puff pastry "Ears". The cake turns out to be very tasty and tender.

There are 2 cooking methods and each is good in its own way! Choose!

Products:

  • 1 kg puff pastry “Ears”
  • 1 liter of milk
  • 3 eggs
  • 1 cup of sugar
  • 150 g butter
  • 1 g vanillin

Cooking step by step:

Everything is very simple! From puff pastry, as you guessed, we make cake layers, so all we have to do is cook a delicate cream and assemble the cake.

So, break 3 eggs into a deep cup, add sugar, vanillin and beat.

Add half the volume of milk (0.5 l)

Mix well with a mixer. Add flour little by little, continuously whisking with a mixer until smooth.

The result is a liquid homogeneous mass, without lumps.

Place the second part of the milk (0.5 l) on the fire and bring to a boil.

Without removing the pan of boiling milk from the stove. Add the egg-milk mixture in a thin stream, stirring constantly.

Bring the mixture to a boil and cook for 3-4 minutes until thickened. Don't leave the stove, stir constantly, otherwise it will burn.

Let the custard cool.

Place butter at room temperature, cut into pieces.

Beat the cream with a mixer. The volume should increase 2-2.5 times.

Assembling lazy Napoleon:

Place puff pastry in one layer on a plate

Spread the cream evenly and generously

Then add another layer of cookies and spread with cream.

You need to knead some cookies and leave them for sprinkling.

We do this until all the cookies are gone.

Coat the top and sides of our cake and sprinkle with crumbs.

Place in the refrigerator to soak for 3-4 hours. The longer it soaks, the better it tastes.

That's all! Napoleon cake is ready! Enjoy your tea!

Another quick Napoleon recipe without baking (video recipe)

Napoleon with condensed milk in a frying pan

This Napoleon can be baked in a frying pan. An excellent option for the summer, when it’s so hot that you don’t want to turn on the oven, but you still want a delicious cake. It’s time to evaluate this recipe. You will like it - that's absolutely certain!

Napoleon turns out very tasty and tender. Delicate silk condensed milk cream makes it especially delicious!

Products:

  • 1 egg
  • 500 g flour
  • 200 ml milk
  • 100 g butter
  • 0.5 tsp. spoons of soda
  • A pinch of salt
  • Milk 250 ml
  • Butter 350 g
  • Sugar 75 g
  • Eggs 2 pcs.
  • Flour 5 dessert spoons
  • Condensed milk 380 ml
  • Vanilla
  • Nuts or cookies for decoration

Cooking recipe step by step:

First let's knead the dough

Grind sugar with egg and a pinch of salt

Add softened butter, mix well

Add baking powder to the flour and add flour in portions.

Knead elastic dough.

Divide it into 12-15 parts.

Roll out thin cakes

Shape them using a plate and knife

Bake in a dry frying pan

on both sides until golden brown, all cakes and trimmings from them

Leave the cakes to cool

Making cream

Beat eggs with sugar with a whisk

Add flour, stir

Bring the milk to a boil and combine with the milk-sugar mixture

Cook in a saucepan over low heat until thickened.

Cool the custard

Pour in condensed milk, stir

Combine with butter and beat with a mixer.

Spread the cooled cakes with cream.

Coat the top and sides of the cake with cream.

Chop the cake scraps and sprinkle them on all sides of the cake. Decorate with crushed nuts

Place in the refrigerator to soak overnight.

Cut into pieces and eat with pleasure.

More delicious cakes:

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Hooray! It has been found - the simplest recipe for Napoleon cake! There is a minimum of products, minimal labor, but no difficulties at all! According to this recipe, even a novice housewife can easily bake a delicious homemade Napoleon. Tested repeatedly - by my friends and by me personally!


I love Napoleon cake!! This is my favorite cake since childhood, and when I was little (and not so little, up to 20 years old for sure!) I always asked my mother to make this particular cake for my birthday! And now I delight my family with my favorite delicacy. Everyone in our family loves Napoleon, and I think that many readers agree that this is the most delicious cake in the world!


Just one thing - Napoleon also seemed to me one of the most difficult recipes. I tried several of them: starting from the classic one, made from homemade puff pastry, continuing with a simplified shortbread version - also tasty, but lighter; and ending with a quick cake made from ready-made puff pastry - with strawberries or cherries. All of these options are tasty and good in their own way. But one day I was treated to a delicious, delicate cake, soaked in aromatic cream, sprinkled with delicate crumbs, and the cakes just melted in my mouth!


And how the recipe for the simplest Napoleon surprised me with its minimalism. It turns out that the pinnacle of culinary skill and the crowning glory of a gourmet’s fantasy can be baked easily and quickly! I suggest you try it too! The cake turns out very big and delicious.


Glass volume 200 ml, flour = 130g, sugar = 200g.


Ingredients:

For the cakes:

  • 3 cups flour (390-400 g);
  • 250 g butter;
  • 100 ml water;
  • 1/4 teaspoon salt.

For the custard:

  • 1 liter of milk;
  • 2 eggs;
  • 300 g sugar (1.5 cups);
  • 2 packets of vanilla sugar or a couple of pinches of vanillin;
  • 2 heaped tablespoons of flour.

How to bake:

Let's knead the dough for the cakes: after sifting the flour into a bowl, grate cold butter into it on a coarse grater.


Grind it into crumbs with your hands and pour in cold water.


Quickly mix the dough with your hands and form it into a lump - well, even if it is not homogeneous, the main thing is that it sticks together! You don’t need to add a lot of flour, so you can add more flour than normal, but there are different types of flour; At first it seems that the dough is sticky, but then you will realize that the dry and liquid ingredients are just in balance.


After rolling the dough into a ball, place it in the refrigerator for 30 minutes. That's how simple it is! Much lighter than puff pastry.

While the dough is cooling, prepare two sheets of parchment, a rolling pin, a baking sheet, a knife and what you will use as a template for cutting the cakes: a lid from a large pan, a plate or a cardboard. The cake can be given a round, square or rectangular shape.

Having taken out the dough, roll it into a thick sausage and cut it into 8 parts. To make them equal, it is convenient to do this: cut in half, then each half in half again - into quarters; and halve them again - into eighths.


Turn on the oven and let it heat up to 200C.

Place a sheet of parchment on the table and sprinkle with flour. Place one piece of dough on the paper, sprinkle it with flour and roll it out, dusting it with flour and turning it over, into a thin crust. The thinner the better - so that it directly “glows”! Just try to roll it out more evenly, otherwise it may bake unevenly: in thin places it’s already fried, and in thick ones it’s still not baked. So roll it out evenly and thinly, about 2 millimeters. And prick it with a fork so that it doesn’t swell during baking. It’s even more convenient to roll out the cake between two sheets of parchment.



Transfer the cake directly with the parchment to a baking sheet and put it in the oven.

Thin cakes are baked very quickly: 5 minutes at 200C, and you're done! There is no need to over-dry, because they will become brittle. Gilded - and that’s enough!

In the meantime, one cake is in the oven, on a second sheet of parchment we roll out the next one, as when baking a honey cake - thanks to this “conveyor”, things go cheerfully and cheerfully.


Having taken out the cake, immediately, while hot, apply the template and cut it to shape. If you hesitate, it may crumble. But that’s okay, the broken cake layers can be placed in the middle of the cake. For now, put the scraps in a bowl - they will be needed for the crumbs. And carefully place the cakes in a stack on a dish.


Now all the cakes are ready! You can make custard. I usually make a special “Napoleonic” cream for this cake, but here the recipe is a little different, but I liked it for its simplicity.

So, divide a liter of milk in half. We put one half on the fire in a non-stick saucepan and let it heat up.


In the second half liter of milk add sugar, eggs, vanillin, flour and beat everything with a mixer or whisk so that there are no lumps left.



When the milk on the stove begins to boil, pour the whipped mixture into the boiling milk in a thin stream. Stir before pouring in if the sugar has had time to settle to the bottom of the bowl after whisking.


And cook the cream, stirring all the time, until it thickens. I cooked for 5-6 minutes over medium heat and after boiling for another minute or two on less than medium heat.


At first the cream is liquid, but don’t let this worry you: in the end it will turn out to be the desired thickness. At first it flows like milk; then, starting to boil, it becomes thicker and gurgles like semolina porridge. The finished hot cream may still seem runny, but as it cools, it becomes even thicker. Room temperature cream is just the right consistency to coat and thoroughly soak the cakes.


We coat the cakes, placing them on top of each other. Handle the cakes with care - they are very fragile.


We also grease the top cake and sides of the cake with cream. Crush the trimmings into fine crumbs with your hands and sprinkle the top and sides of the cake.


Now, a little patience... lick the cake and wait for it to soak.


Ideally, until the morning, but if you really want to, you can taste it after a couple of hours.


But it’s better to cultivate willpower, since the soaked cake is much tastier!

This is exactly the “same” taste familiar from childhood, the taste of real “Napoleon”! And I’m very glad that making my favorite cake turned out to be so easy. I am happy to share with you; It’s great if your family loves the recipe too!

Pour 150 ml of cold water into a cup, add 1 tablespoon of vinegar and 1-2 tablespoons of cognac - mix everything.
Break the eggs into a clean faceted glass (or bowl), add a pinch of salt and stir the eggs and salt with a fork (do not beat).
Pour water with vinegar and cognac into the glass with the eggs and stir until smooth.

Cut cold (but not frozen) butter into cubes.
Sift flour (600 g) onto a large, clean cutting board.
Place the butter cubes on the flour.

Chop the flour and butter into fine crumbs using a large chef's knife or in a food processor.

Make a mound from the resulting butter-flour crumbs. Make a depression in the slide.
Pour the egg-vinegar-cognac mixture into the well.


Knead the dough.


Divide the dough into equal parts and roll them into balls (about 12 balls).
Cover the dough balls with cling film and place in the refrigerator for 1-1.5 hours.

Baking cakes.

Advice. It is convenient to bake cakes for Napoleon on the back of a baking sheet.

Heat the oven to ~220-230°C.
Spread a kitchen towel on the table (so that the baking sheet does not slip when rolling out the cakes).
Place the baking sheet in the preheated oven for ~40 seconds.
Remove the warm baking sheet from the oven and place it on a towel spread on the table. bottom up.
Sprinkle the baking sheet with a small amount of sifted flour.
Place a ball of dough and flatten it slightly with a rolling pin.


Roll out the dough into a thin crust.


Place a plate (or pan lid) on top of the rolled out dough.
And cut out a round cake (I have cakes with a diameter of 23 cm).


Carefully remove the plate (do not remove dough scraps from the baking sheet).
Prick the crust often with a fork.

Advice. The more often the cake is pricked, the less it puffs up during baking. As a result, we get smooth, beautiful cakes.


Bake the cakes in the middle of the oven for ~5-7 minutes at a temperature of ~220-230°C until light golden brown.

Advice. Baking time and temperature will depend on the characteristics of the oven, so, if necessary, the temperature can be slightly increased or the cooking time reduced.
During baking, it is advisable to carefully monitor the process so as not to overcook the cake in the oven. The cake bakes quite quickly, so it is important not to miss the moment of readiness.

Carefully remove the baking sheet from the oven.
Remove the crispy cake scraps from the baking sheet and set aside (put them in a separate bowl - they will be used to top the finished cake).

Carefully pry the cake with a long knife, separating it from the baking sheet. Then very carefully transfer the cake and place it on a flat surface.

Advice. The flat surface on which the baked cake is placed can be a flat dish or cutting board, etc. The surface must be flat (not convex), otherwise the hot cake will take an irregular shape.

While one cake is baking, the second one is rolled out on a second baking sheet.
Bake all the cakes in this manner (12 cakes) and stack them on top of each other.

Advice. The cake layers can be prepared in advance and stored at room temperature in a dry place. To store the cake, wrap it in parchment or cellophane.

Grind the cake scraps (grind with your hands).

Assembling the cake.
Lightly grease a springform baking pan (larger in diameter than the baked cakes) with vegetable oil and cover with cling film.

Advice. Instead of cling film, you can line the pan with foil. In this case, there is no need to grease the mold with oil.

Place one cake layer on the bottom of the pan.

Place 3-4 tablespoons of custard and spread evenly over the entire surface of the cake.



Cover with the second cake layer.
Thus, assemble the entire cake, sandwiching the cakes with custard.
Place the top cake (the last one) and lightly press the cake with your palms to “compact” the cakes a little.
Then grease the top cake with cream too.

(old proven recipe)

Homemade Napoleon cake is perhaps the most delicious for me. The recipe for this Napoleon cake with custard, which was inherited from my grandmother, was sent to us by Olga Tulupova (unfortunately, without a photo). But when I started preparing it for release, it turned out that I knew this old recipe for Napoleon cake; for many years I have been baking it for my family on major holidays.

Anyuta.

On the Internet I came across countless recipes for the deservedly beloved Napoleon. I prepared it often, but the result was somehow not pleasing. And there was a reason for that. Our family has a recipe for the most delicious Napoleon cake, which is over 60 years old. The recipe came from Grandma Anya. Due to numerous moves, the recipe was safely lost in the depths of numerous things. Granny is already 87 years old and she doesn’t remember the recipe exactly. But then I found it by chance - joy knew no bounds. As a child, it seemed fabulously tasty to me. And even now my opinion has not changed.

For the test you will need:

  • 1 liter jar (as a means of measurement)
  • 1 glass 250 grams.
  • 350 g margarine or butter
  • liter jar of wheat flour,
  • 1 egg
  • 1 tsp. vinegar or vodka,
  • water.

Take a large bowl and chop the margarine and flour in it. I grate the margarine and then grind it with flour until it becomes fine crumbs. I break an egg into an empty glass, add water so that the glass is full, and add a teaspoon of vinegar or vodka. I mix and pour this mixture over the flour and margarine and continue chopping with a knife until smooth on the work surface.

Then I take out the dough for “Napoleon” for 40 minutes. to the cold.

Next, the ball of dough needs to be divided into parts for the cakes. Grandma’s recipe yields 7-8 donuts. I have 12 or more crumpets. The quantity may depend on the size of the baking sheet.

Each Napoleon cake layer is rolled out thinly. Before baking the first donut, I grease the baking sheet with vegetable oil, this is enough (you can just lightly sprinkle it with flour).

Thin cake layers (crumpets) for Napoleon cake bake quickly, so don’t go far from the oven. After baking, I immediately trim the edges to give the desired shape.

Then I assemble the Napoleon layer cake, coating each donut with cream. Decorate Napoleon as you wish.

Traditionally, I make crumbs from the scraps and sprinkle them on the top and sides of the cake.

Now about the cream. I use custard.

Custard for Napoleon cake


For the cream recipe we will need:

  • 2 glasses of milk,
  • 2 eggs,
  • 1 tbsp. l. flour,
  • 3/4 cup sugar
  • 250 gr. butter,
  • a packet of vanillin.

How to make custard

To avoid lumps, I beat the eggs with sugar with a mixer until the sugar dissolves, then add flour, as in a sponge cake. There is a little secret - before adding flour to the cream, you need to fry it a little in a frying pan without oil until light brown - this improves the taste of the cream. Add flour, milk. Mix.

Put the custard on the stove to cook, bring to a boil over low heat, stirring all the time so that there are no lumps. Once the mixture thickens, remove from heat.

Cool the custard in the milk and eggs, add it in parts to the softened butter,

and beat again with a mixer until smooth.

To add a piquant taste to the cream, you can add lemon or orange zest.

Let homemade Napoleon cake with custard soak for at least half a day.


Enjoy your tea!

Another recipe:

Not everyone knows how to bake the well-known and beloved Napoleon cake themselves. Some people are afraid to get involved with a difficult dessert and this is completely in vain, because there is nothing complicated in preparing this wonderful cake, the main thing is to follow the recipe exactly and not be nervous.

Homemade Napoleon cake with custard


The butter for preparing the dough should be well chilled, and for the cream - at room temperature.

You can add more sugar to the cream, especially if you prefer very sweet desserts.

Wheat flour for the cream can be replaced with a little more starch, corn or potato.

Required ingredients:

  • fresh egg – 1 pc.,
  • cold water – 250 ml,
  • salt - a pinch,
  • butter – 250 grams,
  • wheat flour – 700 grams.

  • milk – 1 liter,
  • fresh eggs – 6 pcs.,
  • vanillin - a pinch,
  • granulated sugar – 250 grams,
  • butter – 200 grams,
  • wheat flour – 120 grams.

Description of the cooking process:

Sift the flour into a large bowl and add the diced butter.


Using a sharp knife, chop the combined ingredients into homogeneous crumbs.


Add a raw egg and a pinch of salt to cold water, and then beat everything thoroughly with a fork into a homogeneous mass.


Pour the resulting mixture into the flour crumbs and quickly knead the dough, and it is better to do this not with a spoon, but with your hands.



Finish kneading the dough on a floured surface. The finished dough should come together and not stick to your hands at all. Wrap it in cling film and place it in the refrigerator for a while.


For the cream, combine eggs and granulated sugar into a fluffy mass.


Heat the milk on the stove in a large saucepan. Pour about 1 glass of it into the eggs, and then add vanillin and flour in several stages, working intensively with a whisk all this time.


Very carefully add the egg mass into the hot milk and, stirring continuously, continue to cook over low heat for about 20 minutes after boiling. The cream should become so thick that a spoon leaves a mark on its surface. Once this happens, place the custard in a cool place to cool completely.


Meanwhile, divide the chilled dough into 8-9 parts, and roll each of them one by one into a thin crust and prick with a fork. This can be done either on a baking sheet or on parchment paper - depending on what shape you have in mind for the cake. It is important that while one piece of dough is being rolled out, the rest are in the refrigerator.


Bake the cakes in an oven preheated to 180 degrees, which will take about 10 minutes for each cake.


Allow the finished cakes to cool, and while this is happening, beat the cold custard with soft butter into a homogeneous fluffy mass. In principle, if you like lighter desserts, then you don’t need to add butter to the cream at all.


Place the first cake on a dish and very carefully coat it with cream.


Carefully place the second cake layer on top and continue the process as many times as necessary.


Trim each of the cakes a little so that their shape is perfect, and use the resulting crumbs as a sprinkle for the top of the cake.


You can cut and enjoy the Napoleon cake no earlier than 6 hours after assembly, otherwise the cakes will not have time to soak properly. However, for the sake of such a perfect taste, you can endure a little, because then the pleasure will be unforgettable.


Another recipe for Napoleon cake


Recipe by Ekaterina Marutova

I would like to immediately note that the size of the cake was quite impressive, so if you do not need such a large cake, you can reduce the amount of ingredients in the recipe for this homemade Napoleon cake by at least 2 times. The cake in the photo turned out to be the size of a large square baking tray from the oven.

Required:

For the test:

  • flour - approximately 1 kg - from the refrigerator.
  • margarine – 4 packs (200 grams each) – should be kept in the freezer before cooking.
  • eggs - 2 pcs. also chilled in the refrigerator.
  • salt -1 tsp.
  • vinegar - 2 tbsp. l.
  • cold water – approximately 400 ml (I’ll write about why during preparation).

Custard for Napoleon cake:

  • milk - 4 glasses.
  • sugar - 1.5 cups.
  • eggs - 4 pcs.
  • flour - 4 tbsp. l.
  • butter – 300 g.
  • vanillin – 1 pack.
  • powdered sugar – 2 tbsp. l.

How to make Napoleon cake with custard

First let's make the dough.

Sift about half the flour onto the table, and use a coarse grater to grate all the margarine (which should be in the freezer before use). When you add margarine, you need to sprinkle it with flour at the same time. Having grated all the margarine, add the rest of the flour and mix quickly.

Mix eggs, vinegar and salt in a deep bowl or large measuring mug (with milliliter marks) and add water so that the entire volume is 500 ml. That is why in the recipe for the Napoleon cake dough, which I gave above, the approximate amount of water is indicated. We do everything quickly.

Pour this mixture into the margarine-flour mixture and try to knead the dough as quickly as possible. Divide the finished dough into 4 equal parts, place each in a separate bag and place in the refrigerator for 2-3 hours.

While our dough is in the refrigerator, let's prepare custard with milk and butter to soak the Napoleon cake.

Pour the milk into a deep saucepan, bring to a boil, adding sugar.

Separately, you need to combine the eggs with flour and gradually add half the hot milk with sugar, stir until smooth.

Then quickly pour the remaining milk and sugar into the mixture.

While stirring well, you need to bring the custard with milk to a boil and immediately turn it off. NO NEED to boil!

The custard base for the cream is ready; it needs to be cooled before combining with butter. Separately, you need to beat the softened butter, gradually add the cooled custard and vanilla to it.

When the time the dough has been in the refrigerator is up, take out one part and roll it out (sprinkling the table with flour) to a thickness of 4 mm.

Place the homemade dough (very similar to puff pastry) on a baking sheet (which needs to be slightly moistened at the edges), press the edges a little and use a fork to make punctures in several places across the entire surface of the crust. This is necessary so that the cake does not swell.

Place the baking sheet in the oven preheated to 200 degrees. The beautiful ruddy color that you will see will hint to you that the cake is ready. Take out the prepared Napoleon cake layer and place it on a wooden board.

We bake the remaining cakes according to the same principle.

When all the layers for the Napoleon cake are ready, you can assemble our cake: if you baked a small cake with only 2 layers, then you need to cut each layer in half. If the cakes are not quite even, they need to be shaped by cutting them with a sharp knife. We will need the scraps for sprinkling the cake.

Place the first cake on a board or baking sheet and pour over the custard, distributing it evenly over the entire surface. Place the second cake layer, press lightly and coat with cream again. We do this with all the cakes.

When the assembly is completed, carefully cover the top and sides with the remaining custard, grind the trimmings from the cakes in a mortar or using a blender and sprinkle the entire cake with crumbs.

Sprinkle powdered sugar on top and decorate as desired. It is advisable to let the cake soak in the refrigerator for several hours.

We cut the delicious homemade Napoleon cake with custard into portioned pieces, put the kettle on and serve our sweet dessert to the table.