From childhood, each of us has an incredible, melting in the mouth and crazy taste of the Napoleon cake. The difficulty in making the cake lies in its unusual cream, which gives the cake that unique taste. Every self-respecting housewife has in her arsenal the “correct” recipe for the classic cream for Napoleon. There are a large number of cream options - someone prepares it on the basis of eggs and butter, someone on the basis of condensed milk or sour cream.

Timeless classic

It is known that puff pastry was invented by the Frenchman Claudius Gele back in 1645. He kneaded the dough, folded it in layers, smearing each layer liberally with butter, then rolled it out again and repeated this procedure several times. As a result, he received an unusual puff bun. A few years later, a pastry baker (unfortunately, the name has not been preserved) came up with the idea of ​​smearing layers of dough with custard. So it turned out delicious and famous cake who was called "The Neapolitan". However, after the recipe got to Russia, the name was slightly distorted. From the "Neapolitan" cake became known as "Napoleon".

"Napoleon" is a delicacy of unsweetened puff, crispy dough soaked in cream - protein, butter, custard, chocolate, whipped cream or condensed milk. Before assembling the cake, you need to know how to make custard for the Napoleon cake. Additional ingredients in it can be pine nuts, walnuts, cashews, pears, bananas, cocoa or chocolate.

Impregnation for cake

Confectioners-bakers brought out many recipes for making cream - a highlight for Napoleon. Each cream brings its own unique flavor to the taste. To choose the right filling for yourself, you should try different cooking methods. Cream-based cream will add tenderness, protein cream will add lightness and airiness, and nuts mixed into the base of the cream will add piquancy to the overall taste.

However, there is a proven, classic cream recipe for Napoleon. This impregnation can be used for filling and other cakes, for example, "Honey cake", "Milfey". The cream turns out insanely tasty, creamy and liquid. But it is difficult for them to layer a regular cake, as heavy biscuit cakes will squeeze them out.

Classic recipe

Cream "Charlotte" - custard without flour, based on eggs and butter. The texture of such a filling turns out to be very tender, light, without lumps, and most importantly, it is very easy to prepare. To prepare the custard for the Napoleon cake, you will need the following ingredients:

Before cooking, soften the butter. First you need to clean the vanilla pod (you can use vanilla extract or essence), put the stems and seeds in a saucepan with cold milk. Next, you should put the milk on the stove and bring to the fire. Cool liquid to room temperature.

The next step is to combine the eggs with sugar and starch, mix thoroughly with a whisk. Pour milk into the egg mixture, passing it through a sieve to get rid of excess seeds and vanilla pods, while mixing gently.

Next, the liquid should be boiled, it is recommended to pour it into a saucepan and put on medium heat. At this point, you should constantly stir until thickened, otherwise there is a possibility that the cream will burn. This creates large bubbles. At the very end of cooking, you need to add butter to the mixture and mix well until smooth and cool in the refrigerator for 2-3 hours, in addition to covering the bowl with cling film.

Confectioners advise in the case when it is necessary to get a more delicate and airy filling, whip cold cream to peaks (strong foam). The bowl and whisk should also be cold to speed up the process and froth. Next, gently mix the resulting cold custard mass with whipped cream at the rate of 300 grams of cream per 100 grams of cream. Confectioners call such a filling for a cake “Diplomat”. "Diplomat" is stored in a pastry bag in the refrigerator for a maximum of a week.

If desired, you can diversify the mass for coating the cake with unusual products that will change the taste. For example, you can add lemon zest to homemade cream (only the yellow part of the lemon without a white film), rum and grated pears, and cream can be replaced with sour cream (10%), so the calorie content of the dish will decrease. In addition, at the end of cooking, confectioners can add chopped nuts in a blender, which will emphasize the individuality of taste and variety of flavors.

Homemade cream based on condensed milk

Condensed milk will add a creamy and milky note to the filling for the cake. For the classic recipe for Napoleon cake cream based on condensed milk, the ingredients are needed:

The stages of preparation of the filling based on condensed milk are similar to the production of Charlotte cream. At the last stage, it is necessary to carefully pour and distribute condensed milk into a bowl with chilled liquid. The result is a snow-white cake impregnation with an incredible smell and taste. If desired, eggs can be removed from the composition of the ingredients, this will not affect the quality, taste of the product and the impregnation properties of the cake.

Unusual option

One of the unusual and impossibly delicious recipes is curd-banana cream. It is best to cook it in two servings, since it is unlikely to remain in its original quantity before greasing. Curd Banana Filling is a fantastic combination of ripe and sweet banana with cottage cheese that will drive anyone crazy. To make the Napoleon cake even tastier, you will need:

The technology for preparing the filling for the cake is no different from the previous ones. However, there are some differences. Ripe banana must be beaten with a blender until smooth. After the creamy mass has completely cooled, assemble the cake. Confectioners recommend alternating cottage cheese and banana layers with layers of butter cream. However, some housewives manage to mix all the two components. From this, the filling does not deteriorate, but it turns out unusually bright and very tasty.

chocolate delight

Chocolate is the most beloved and popular delicacy of many nations. The raw material for its manufacture is cocoa beans - the seeds of chocolate trees. It is worth noting that for the preparation of an excellent dessert, it is necessary to use only high-quality chocolate without impurities and additives, which dissolves well, has a high degree of fat content of 20–24% and an intensely saturated dark color.

Dark chocolate-based cream turns out to be very delicate, with a chocolate taste and aroma from childhood, with a deep color, and also adds bitterness to the taste. It holds its shape perfectly (even at room temperature) and has an appetizing glossy color. To make chocolate frosting you will need:

1. Eggs - 3 pcs.
2. Bitter chocolate - 100 gr.
3. Sugar - 180 gr.
4. Butter - 200 gr.
5. Salt - a pinch.

The next step is to cook the resulting mixture in a saucepan over low heat until boiling, while stirring constantly. After cooking, allow the cream to cool completely.

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Cake napoleon recipe

According to one version, the Napoleon cake recipe was developed during the 2nd French Empire (1852-1870) almost by order of Emperor Napoleon III in honor of his uncle, Napoleon Bonaparte. Napoleon (French mille-feuilles) - puff cake or cream puff. Prepared from puff pastry with a cream lining. In different countries, this cake is called differently: in France and Italy - millefeuille, in the USA - Napoleon, in the UK - cream slice. Once upon a time, when I was a child, I was taught how to cook a Napoleon cake. The recipe is generally unpretentious, if desired, you can add prunes, but it has been tested more than a dozen times. Napoleon cake is one of the best homemade cakes, and, for sure, every housewife has her own Napoleon recipe. The cake, in addition to taste, has a number of other advantages: in accordance with the Napoleon recipe, it is low-fat, if made with custard, does not require a lot of time to make, and, which is also important, cake layers can be baked a few days before the celebration, and in The right moment is just to prepare the cream and smear the cake. Napoleon is a cake among cakes, it is not for nothing that he is called the great commander.

To prepare Napoleon, cakes made from puff pastry should be smeared with cream 5-6 hours before serving. If the dough is not puff, but there are 8-10 pieces of cakes, then the cakes should be spread 8-10 hours before the guests arrive. This time should be enough for the cakes to soak in the cream.

There are several recipes for Napoleon. Cakes made according to any of the recipes below can be smeared with custard or butter cream, each individually or in turn, spreading one cake with custard and the next cake with butter cream. If you grate lemon zest on a fine grater into any cream, then the Napoleon cake will acquire a very pleasant aftertaste and aroma. So, how to make cakes?

Ingredientsnapoleon cake:

5 cups flour
- half a kg of margarine
- glass of water

For creamnapoleon cake:

250 g butter
- glass of sugar
- egg
- 0.5 cans of condensed milk
- 6 tbsp. spoons of boiled milk

Cooking cake Napoleon:

We chop flour and margarine until a homogeneous mass is obtained, add water and continue to chop until a dough forms. Divide the dough into several parts, put in the refrigerator for about an hour. We form several large layers of dough and bake them in the oven until cooked. We cool the cakes, coat them with a pre-prepared cream, sprinkle the top cake with crumbs.

1 pack of margarine, 2 tbsp. flour,

Chop everything together with a knife.

Break 2 eggs into a glass, a little salt, 1 tbsp. vinegar, chop everything, if there is no liquid half a glass, then add water.

Add the contents of the glass to the dough and chop until a homogeneous mass is formed. Divide the dough into 7 cakes.

Custard for Napoleon.

0.5 liters of milk,

2 l. flour,

0.5 kg. Sahara,

100 gr. butter,

4 egg yolks beaten with sugar

Cake "Napoleon" is one of the best homemade cakes, and, for sure, every housewife has her own recipe for "Napoleon". The cake, in addition to taste, has a number of other advantages: in accordance with the Napoleon recipe, it is low-fat if made with custard, does not require a lot of time to make, and, which is also important, cake layers can be baked a few days before the celebration, and at the right time, just prepare the cream and smear the cake.

To prepare "Napoleon", cakes made from puff pastry should be smeared with cream 5-6 hours before serving. If the dough is not puff, but there are 8-10 pieces of cakes, then the cakes should be spread 8-10 hours before the guests arrive. This time should be enough for the cakes to soak in the cream.

There are several recipes for "Napoleon". Cakes made according to any of the recipes below can be smeared with custard or butter cream, each individually or in turn, spreading one cake with custard and the next cake with butter cream. If you rub lemon zest on a fine grater into any cream, then the Napoleon cake will acquire a very pleasant aftertaste and aroma. So, how to make cakes?

Cake napoleon recipe

Products for the test: 200 g butter or margarine, a spoonful of vodka, 1/2 cup water, 2 cups flour, a pinch of salt

To prepare the dough for the Napoleon cake according to this recipe, pour vodka into a glass filled with half boiled water, add salt and stir everything. Sprinkle the desired amount of flour on a cutting board, cut the butter or margarine from the refrigerator into pieces and chop until crumbs form. Then collect the crumbs in a slide, make a funnel and gradually pour in the liquid from the glass, continuing to chop until a dough forms.

Put the finished dough in the refrigerator for 2 hours, then divide into 4 parts and roll out a layer 3-5 mm thick from each. The number of cakes depends on the size of the mold or baking sheet. If the shape is small, then 5-6 cakes can be made.

puff pastry napoleon cake

Products for the test:

According to this dough recipe for Napoleon cake, make two doughs: one - 200 g of soft margarine and 1 glass of flour, the other - 1 glass of sour cream and 1 glass of flour.

Pour flour thickly on a cutting board, put sour cream dough and make cuts on it. Roll out the dough and four sides with an envelope. In the middle of the envelope, place the margarine dough, rolled out on a board to the desired size. Close the butter dough with the sides of the sour cream envelope and begin to roll out this layer, pinching the edges. There should be a lot of flour on the board so that the dough does not stick to the board anywhere.

This stuffed layer is rolled out from the middle so that voids do not form in the sour cream dough around the edges. After rolling the dough into a rectangle 10 mm thick, fold it four times, cover with a napkin and let stand for 5 minutes, then roll the dough into a rectangle again (you need to roll it from the middle to the edges and from the edge to the middle) and fold it four times again. Do this 4 times to get many layers.

When the dough is rolled out for the last time, fold it so that you get a bar and cut it into pieces according to the number of cakes. This amount of dough will make 6 cakes in the usual form and 4 cakes the size of a baking sheet. After you have marked and cut the bar, cover it with a napkin and take it out in the cold for 2 hours. After that, you can start making cakes. Sprinkle the cutting board generously with flour and place one part of the dough as the dough lay in the refrigerator on a plate, without turning over, otherwise the puff will be broken. Roll out the dough to the desired size. Lubricate the form or baking sheet with margarine and put the layer on a hot baking sheet or form so that the dough “runs” less. It is necessary to prick the entire surface of the dough with a fork along and across. Putting the dough into the form, lift it a little on board - the dough in the oven will definitely “shrink”, and after baking, the size of the cake will be equal to the size of the bottom of the form. The cakes are baked in a hot oven until golden brown. Handle the cakes with care as they are very fragile.

Cake puff Napoleon

Products for the test: 100 g creamy margarine or butter, 150 g sour cream, 1/2 cup granulated sugar, 2 eggs, 2.5 cups flour.

To prepare the dough for "Napoleon" according to this recipe, grind eggs with sand, put soft butter or margarine, continuing to rub until smooth, then put sour cream, stir it with the mass and add 2 cups of flour (previously sifted). Mix the flour with the mass, add the rest of the flour by a tablespoon, kneading the dough. From the finished dough, make a bar and divide it into 7-8 parts for large cakes (on a baking sheet) or 9-10 for a regular form.

Roll out the dough for cakes thinly. Grease a mold or a baking sheet slightly heated in the oven with margarine, put the rolled dough and prick it with a fork along and across the cake. The rolled dough, as we have already mentioned, is conveniently transferred to a baking sheet by winding it on a rolling pin. Stroke the rolling pin and the surface of the dough with a hand “dipped” in flour. Spreading the rolled cake on a baking sheet, roll it off the rolling pin.

The cakes are baked in a hot oven for only 8-10 minutes, so be careful not to burn them.

Cake layers prepared in this way are best lubricated with custard. Do not apply a lot of cream on the cake - it will soak the cakes, the cake will become “wet”, and this will worsen its quality.

napoleon cake classic

Products for the test: 200 g creamy margarine, 1 cup sour cream, 2 cups flour.

Pour flour on a cutting board, cut margarine from the refrigerator onto flour and chop with flour until crumbs form. Add sour cream to the crumbs, continuing to chop. Make dough. If the dough sticks to your hands, add some flour to the board and knead it. Form a bar from the dough and make cuts on its surface with a knife, indicating the number of cakes. Put the dough on a plate, cover with a napkin and take it out in the cold for 1.5-2 hours, after which you can roll out the cakes.

With this method of preparing dough for the "Napoleon", the cut off part can be turned over and rolled out on either side. From this amount of dough, 4-5 large cakes and 5-6 ordinary ones are obtained.

Products for the test: 350 g creamy margarine, 2 cups flour with top, 1 egg, 1 teaspoon vinegar, 1/2 teaspoon salt, 1 cup cold boiled water.

Sprinkle flour on a cutting board, finely chop margarine from the refrigerator and chop until crumbs form. Pour a raw egg into a glass, stir it up, add a teaspoon of vinegar, put salt, mix, adding cold boiled water to the brim and stirring so that the liquid in the glass is homogeneous. Pour the liquid from the glass a little into the crumbs, continuing to chop until a dough forms.

Divide the finished dough in the form of a bar into 5-6 parts for large cakes or 7-9 for small ones. Take the dough out in the cold for 2-3 hours, after which it can be rolled out.

Napoleon Cake Cream Recipes

For a layer of cakes, use custard or butter cream, or both at the same time.

Custard Ingredients: 1/2 liter of milk, 3 eggs, 1 cup of granulated sugar, 100 g of butter, 2 tablespoons (with top) of flour, vanillin.

Ingredients for Butter Custard: 2 cups of milk or cream, 1 cup of granulated sugar, 3 eggs, 2 tablespoons (with a small top) of flour, vanillin (at the tip of a knife), 50-70 g of butter.

To prepare the cream, pour the milk into an enamel saucepan with a heavy bottom and put it on a small fire. While the milk is heating, grind the eggs with granulated sugar until the mass becomes homogeneous, then put the flour into this mass and stir it so that there are no lumps. Pour hot milk in small portions into the mass, stirring constantly.

Put the saucepan with the mass on a small fire and stir all the time so that the cream does not burn, and the flour is brewed without lumps. You need to stir the cream not with a spoon, but with a wooden spatula: it fits more tightly to the bottom of the pan. When the cream thickens to the desired consistency, remove it from the heat, add the butter and stir the cream until the butter melts. Let the cream cool down and only then put the vanillin.

Custard without vanillin is not as aromatic, although its nutritional value remains unchanged. You can put lemon or orange zest in custard or grate chocolate.

Oil cream products: 300 g butter, 1 can of condensed milk with sugar, vanillin.

To make buttercream a few hours in advance, take the butter out of the refrigerator to make it soft. Beat soft butter with a mixer until fluffy. Then, without stopping whisking, you need to add 1-2 tablespoons of condensed milk with sugar (condensed milk should also be at room temperature).

The cream is whipped until the entire portion of condensed milk is used, and the mass becomes homogeneous and plastic.

If the cream becomes pockmarked while whipping, warm it up slightly and beat again.

After the cakes are baked, the cream is prepared, both are cooled, you can spread the cakes and decorate the cake. Before brushing the cakes with cream, use a sharp knife to cut off any excess dough from the main size of the cake. This mainly applies to large cakes that were baked on a baking sheet. Cakes baked in a mold will have less waste. Grind these scraps or waste - this will be the powder for the cake. After you have smeared all the cakes with cream, you also need to grease the ends of the cake on all sides with cream, and sprinkle the cake with powder on top.

If the cakes are not very even, grease them with cream and let stand for 2-3 hours, then cut a narrow strip around the entire perimeter of the cake with a sharp knife - the cake will become even, and then spread the cream on the ends of the cake.

Bon Appetit!

Napoleon custard cake

There are many options for making this cake - from quick, using ready-made puff pastry or baking 4-5 non-puff cakes, to long and meticulous - with hand-rolled homemade puff pastry. I suggest a middle ground - this recipe is not the fastest, but not as boring as it might seem at first glance. I would say that it is the most common among Napoleon lovers. So, Monsieur Napoleon!

Ingredients:
For test:
2 eggs
300 g butter
6 cups flour (cup = 200 ml)
4 tbsp. l. vinegar
300 ml water
For custard:
5 yolks
1.5 l. milk
3 art. l. starch
300 g sugar
vanilla to taste
Pour the flour on the table, add room temperature butter there and chop it all into small homogeneous crumbs (I just rubbed it with my hands).
We make a recess in a pile of crumbs and begin to gradually add eggs, vinegar and water there.
Knead into a smooth smooth dough.
We put it in a bowl, cover with cling film and put it in the refrigerator for an hour and a half to two. Then take out and divide into 16 equal parts.
Let's start rolling. First you need to choose the shape by which we will level our cakes. I took a regular bowl so that its diameter was smaller than the diameter of the dish on which the cake would fall (in the end it was not a dish at all, but oh well). Next, we decide on the rolling method - either we roll out the cakes directly on the baking sheet, or we do it on a table sprinkled with flour, and then we transfer the cake by winding it on a rolling pin. I went the other way - each time I took a piece of foil, rolled it out and pierced the cake (2 mm thick).
We bake cakes in preheated to 250 degrees. oven until slightly golden (this takes about 5-7 minutes per cake) and put on a plate. If a couple of cakes failed - crumbled, for example - do not be discouraged. We will use them to sprinkle the finished cake.
Between baking cakes, prepare the cream. To begin with, in a saucepan, we begin to boil milk without one glass. While it boils, mix the yolks with a glass of milk, vanilla, starch and sugar.
Pour this filling into boiled milk and cook, stirring constantly until the mass thickens. Then remove from heat, stir for another 3 minutes. Now the cream needs to be cooled. It is not worth leaving it to the will of fate - a film forms on the surface, which, when mixed, will worsen the consistency of the cream. Experienced advise to pour the cream into the mixer bowl and leave to spin at minimum speed. As an option, pour the cream into a wider bowl, which we will then place in a larger container with cold water and cool, stirring by hand. In general, something like this
When the cream has cooled, we begin to coat the cakes with it. We smear generously, about 2-3 tbsp. spoons on the cake (Do not forget to leave a couple of the most unsuccessful cakes for crumbs). We leave our unsightly “Napoleon” in this form for a couple of hours so that the cakes are soaked and settled.

Then we level the protruding edges with a sharp knife, coat the cake with the rest of the cream on all sides and sprinkle it with crumbs.
Let it completely soak for 4-5 hours.
Happy tea!

As the old Napoleon cake recipes advise, we take puff pastry, bake a large number of cakes and grease them with custard in milk and eggs. But not everyone loves the classic recipe for this delicacy and tries to diversify it by using a non-standard cream for such pastries. But not all types of impregnation are suitable for puff pastry. For example, it would be possible to soak all the cakes with ordinary boiled condensed milk. Believe me, the cake will turn out very tasty and sweet. But in this case, almost three standard jars of this dairy product will have to be spent per kilogram of dough.

If you make a regular butter cream with condensed milk, then of course, you will need a little less products, but this type of fudge does not soak puff cakes very well and they often remain dry and lifeless.

We will try to figure out which cream will better saturate all the cakes and at the same time be so tasty and tender that you won’t pull anyone by the ears from this baking.

A variety of recipes for Napoleon cake cream

It is better to consider everything in order and, first of all, highlight the classic impregnation recipe for this cake based on a liter of milk.

What is included in the custard:

• Milk - 1 liter;
• Chicken eggs - 2 pcs.;
• Sugar sand - 1 cup;
• Butter - 200 gr.;
• Wheat flour, sifted - 3 tbsp. spoons.

Naturally, since we are preparing a simple custard, then first of all we will need a saucepan or saucepan, which will include almost all of the above products. Since the mass is not required to keep its shape, the butter can not be beaten beforehand, but simply softened by taking it out of the refrigerator.

Now mix the rest of the ingredients.

Break the eggs and grind with sugar, then sift the flour directly into the bowl and mix all the ingredients again. Next, you need to add milk in small portions and mix or beat with a mixer all the time, giving the mass a uniform consistency. When all the milk has got into the workpiece, put the pan on medium heat, and stirring, wait for it to boil.

Next, cook the fudge over low heat, stirring constantly until the mass thickens.

Add softened butter to the finished fudge and beat the whole cream until smooth.

The finished impregnation must be cooled to room temperature, and only then coat the cake with it.

But this is not the only Napoleon cream that is easy to make at home. Most of the impregnations for this cake have a more liquid consistency, so I usually undercook the classic custard for this cake a little. Nothing that it flows down the sides - just a little bit. But the cakes are well soaked, and the cake melts in your mouth.

In order to prepare a more delicate cake, it can be soaked with cream on cream.

Since butter is still a somewhat heavy product, and whipped cream is lighter and more palatable.

Butter cream for Napoleon cake contains the following ingredients:

• Milk 2.5, 3.2% fat - 0.5 liters;
• Sugar - 180 gr.;
• Chicken eggs - 3 yolks;
• Butter - 50 gr.;
• Flour of the highest quality - 3 tbsp. spoons;
• Cream with a fat content of 35% - 150 gr.

The cooking recipe is somewhat different from the previous one, as it uses warmed or even boiled milk. At the very beginning, mix the entire volume of milk with half the norm of sugar and put on a slow fire. Vanilla lovers can put a vanilla pod in this liquid, which must be removed after the milk boils.

In another bowl, mix the yolks with the remaining sugar and flour.

Grind this mixture thoroughly and begin to pour milk in small portions. The fondant must be constantly stirred to avoid the formation of unnecessary and unpleasant-tasting lumps. Next, boil our mass again, stirring constantly, waiting for the required impregnation consistency. When the mass thickens, then remove it from the heat, cool for a couple of hours at room temperature, and then another night in the refrigerator. At the same time, the impregnated vessel must be well and very tightly covered with cling film.

The next day, first whip the chilled cream to a thick foam, then we begin to combine the cream with the prepared billet. The mass must be constantly whipped. The result is the most delicate cream for the cake.

Impregnation recipe for puff pastry cakes with mascarpone cream cheese.

Of course, this type of fudge is usually used as an independent dessert, but it is just as well suited for the Napoleonic dough. It is no more difficult to prepare it than a regular cream of milk or cream.

Consider the components of this fondant:

• Mascarpone - 350 gr.;
• Condensed milk - 250 gr.;
• Cream 35% fat - 350 gr.;
• Raspberries - 200 gr.;
• Sugar sand - 40 gr.

In order to prepare the cake and coat it with mascarpone cream cheese fondant, the puff pastry cakes must be soaked with high quality, otherwise the cake will turn out to be dryish. In this case, we will use raspberries, although you can take any berry. Whatever you like, use that one to make syrup. Also, to cook a berry Napoleon in the winter, you can use the ready-made jam available in your own bins.

The recipe for making impregnation is very similar to the usual cooking of jam.

First, let's prepare the syrup, as it is necessary to soak each cake. After all, puff pastry cooked in the oven is very dry, and eating it in this form is somewhat problematic.

Cook raspberries with sugar over low heat.

Do not boil it strongly, the main thing is that it gives juice. The prepared syrup must be cooled, therefore it is better to make it before preparing the main mascarpone fudge. Next, we prepare fudge, which, in addition to the layer of cakes, will decorate the cake itself from all sides.

To do this, beat the cream cheese with the wonderful name mascarpone with a mixer, adding condensed milk in small portions. You need to add 1-2 tablespoons and constantly beat. After the mass takes on a homogeneous form. In a pre-chilled bowl, whip the cream until stiff. When both substances are ready, we begin to combine them into a homogeneous fondant.

Now, just as we added condensed milk, we begin to mix in whipped cream, 1-2 tablespoons each. Someone says that the resulting mass of mascarpone and cream must be continued to beat with a mixer, but my recipe says that both masses must be mixed with a spatula as if you were preparing a biscuit and adding whipped proteins to it. Carefully from bottom to top.

The finished mass does not need to be cooled or heated - it can be immediately applied to the cakes.

But as mentioned above, puff pastry is dry, and to assemble Napoleon with berries, you must first soak each cake with berry syrup, and then apply mascarpone fudge. To make such a cake beautiful and festive, it is necessary to fully calculate the number of cakes and divide the entire volume of cream so that it is enough to decorate the top of the cake and its side parts.

The mascarpone fondant recipe is very suitable for decorating a puff pastry cake and making not only delicious, but also a very beautiful holiday dessert. As you can see, the recipe for the cream itself does not contain sugar additives, since the fudge is sweetened by the use of condensed milk. But this decoration has one significant drawback - mascarpone cheese is too expensive in many parts of our country and not many can afford to cook this dessert. But at the same time, mascarpone can be replaced with any other cream cheese that is sold in many supermarkets in the country.

A festive version of the preparation of cream for puff pastry of the world-famous Napoleon.

Cream cheese fondant gives the whole cake some airiness, and I called this recipe festive because the soaking is a little drunk from Amaretto.

We will prepare a Napoleon cake from puff pastry with an Italian touch.

This will require:

• Puff pastry - 1-1.2 kg;
• Mascarpone cheese - 200 gr.;
• Amaretto liqueur - 80 ml;
• Yolks - 20 pcs.;
• Wheat flour of the highest quality - 12 tbsp. spoons;
• Sugar - 3 tbsp.;
• Milk - 2.5 liters.

First you need to prepare the cakes, bake them and cut them to shape, and only then start preparing the layer for the cakes from mascarpone and milk. It turns out quite a lot of cream, so there should be at least 15 cakes.

We cook almost like ordinary custard, when you start reading the recipe, you will understand that we simply replace butter with cream cheese.

Beat the yolks with sugar and flour.

Mix everything thoroughly, then heat the milk and pour it first 1/3 into the prepared mass. Beat everything thoroughly with a mixer, and then pour the remaining milk into the mass and beat again. We put the pan with the initial stage of the layer on a slow fire and cook until the cream thickens. This impregnation must be constantly stirred, and even when removed from heat and added liquor, stir the mass for about 5 more minutes.

Next, the custard fudge will cool, and during this time it is necessary to beat the cream cheese into a thick, but pliable mass. When both components are in the same weight category, or rather have an equal temperature, then we begin to add cheese to the workpiece and beat well.

After both masses are connected, the cream can be used to layer cakes and decorate the cake. You will get the most delicious Napoleon from puff pastry, which does not even suspect the presence of condensed milk. Such a cake will become not only a decoration of the table, but also a favorite dish of the family. Since the recipe itself contains a huge amount of yolks, I immediately make protein custard and meringue from proteins, with which I decorate pastries a little. The rest of the bezeshki will go like a sweet for all the home kids.

If the Napoleon cake becomes the crown recipe among desserts in your kitchen, then you will capture all the hearts of connoisseurs of this culinary creation.

The delicate taste of custard, combined with cakes melting on the tongue, is truly a pleasure for your guests and loved ones.

I will tell you with confidence that Napoleon cake is a win-win dessert option that many will always like, you just need to choose the best recipe for yourself, or you can safely experiment. Unfortunately, the analogue of this cake in the store is completely far from the classic Napoleon cake recipe. Therefore, if you want to treat your loved ones with the most delicious puff dessert, then the only way out is to make this cake yourself at home. A little troublesome, but your efforts will not be in vain.

From our childhood, we remember the wonderful taste of this homemade cake, the recipe of which was carefully passed down in records from generation to generation, from mothers to daughters. And even then, the housewives boldly experimented with types of dough, creams and additives such as nuts, condensed milk or whipped cream. Feel free to try the Napoleon oven and look for your favorite recipe for you and your family!

Classic Napoleon cake with custard

For the cream you will need:

• 4 things. egg
• 1.5 st. sugar
• 3 art. milk
• 4 tbsp. l. flour
• 250 g butter

For the test you will need:

• 3 art. flour
• 250 g creamy margarine
• 1 PC. egg
• 2/3 st. water
• 1 tbsp vinegar

Cooking method:

Grate chilled or frozen margarine into the sifted flour

Separately, beat the egg and add water and vinegar to it.

Make a well in the flour with margarine and gradually pour in the egg mixture, mix with your hands or with a fork

Gradually adding all the liquid, knead a stiff dough, form 11-12 balls for future cakes

Sending them to the cold

While the dough is cooling, beat the eggs with the sugar until smooth, pour in the milk and mix

You can adjust the amount of sugar in the custard yourself, more or less - to taste!

Lastly, add the butter in pieces, dissolve, cool

We take out one piece of dough (the rest remain in the cold), roll it out on a sheet of baking paper

Along the edge of a plate or other shape, cut off the edge of the cake with a knife

Be sure to make 10-12 punctures with a fork in each cake

We bake it together with scraps, they will be useful to us for sprinkling the cake

Brush each cake generously with chilled custard.

Sprinkle the cake with large crumbs from the scraps of cakes

The cake is ready! Bon Appetit!

Cooking cake Napoleon curd with cream

The basis of the test for this cake contains cottage cheese as the main component. The taste of such a Napoleon turns out to be simply delicious - crispy cakes combined with a delicate cream! An indescribable feast of taste!

For the test you will need:

• 1 st. sugar sand
• 100 g margarine (or butter)
• 400 g cottage cheese
• 2 pcs. egg
• 1 pack baking powder for the dough
• 1 pack vanilla sugar
• 0.5 kg flour

For the cream you will need:

• 1 l milk
• 1 st. Sahara
• 4 things. egg
• 200 g softened butter
• 1 pack vanilla sugar
• 3 art. l. (with a small slide) flour
• 2 tbsp. l. (with a small slide) starch

Cooking method:

Rub cottage cheese through a sieve, add vanilla sugar, sugar, eggs and softened butter (or margarine)

Put the finished dough for 30-40 minutes in the cold to cool, covering it with cling film

Sprinkle the table with flour, knead the dough a little and cut off a small piece - this is the first cake

Roll out a circle with a thickness of 2-3 mm, cut the required diameter of the cake with a knife using a lid, add the trimmings back to the dough, carefully transfer the cake to a baking sheet lined with baking paper

Already on the baking sheet, often prick the cake with a fork, bake the cakes at 180 degrees for 8-9 minutes until lightly browned, in total you should get 12-13 cakes

The remains of the last two cakes are also baked for future sprinkling of the cake.

Beat the eggs, add 200 ml of milk, starch and flour to them, mixing with a whisk

Add the milk-egg mixture to the boiling milk in a thin stream, stirring constantly so that the eggs do not boil.

Cook, continuing to stir, until thickened.

Remove the cream from the heat, cover its surface with cling film so that a crust does not form when cooling, cool to room temperature

Add softened butter to the cream, beat with a mixer

Generously grease the cakes with cream, laying on top of each other on a dish

If the cakes slide over the dish, then put a spoonful of cream under the first cake on the dish - this will fix the cake on the dish and it will be easier to form the cake!

After 3-4 cakes, we very carefully press the cake with a tray, pressing it down a little from above

Sprinkle coarse crumbs on the top and sides of the cake.

Bon Appetit!

Napoleon cake recipe with custard and condensed milk

Another great recipe is Napoleon cake with custard with condensed milk. Such a pleasant taste of a delicacy loved by everyone since childhood! Simply delicious for both adults and children!

Napoleon according to this recipe is soaked and moist with a delicate milky filling. Try to cook and the result will conquer everyone!

For the test you will need:

• 500-600 g flour
• 200 g butter
• 2 pcs. eggs
• 120-150 ml cold water
• 1 st. l. sugar
• 0.5 tsp salt
• 2 tbsp lemon juice

For the cream you will need:

• 1 l milk
• 3 pcs. egg
• 6-7 tablespoons corn starch
• 2 tbsp flour
• 120 g sugar (powdered sugar)
• 2 pack vanilla sugar
• 300 gr. condensed milk
• 50 g any nuts

Cooking method:

Sift 500 g of flour into a bowl, add salt and sugar so that the dough is not fresh

Separately, beat the eggs and add cold water and lemon juice to them.

Gradually pour the egg mixture into the flour with butter, knead the soft plastic dough

We divide the dough into 10-11 equal pieces for future cakes, put them in the cold, covering with cling film

Do not knead the dough for a long time so that the butter does not melt! You need to work with it quickly, that's when you get the airiness of the cakes that we need!

We put half the milk on the fire and heat it almost to a boil.

Beat the eggs separately, add vanilla sugar (powdered sugar), flour and starch to them, add the other half of the milk, mix

In a thin stream, stirring constantly, we introduce the egg-milk mixture into the hot milk

While stirring, we wait for the cream to thicken on the fire, remove from the heat and cool, covering the surface of the cream with cling film or continue to stir so that a crust does not form on the cream

Add condensed milk to warm cream, combine with a spoon until a homogeneous consistency

We take out pieces of dough from their cold, roll one with a rolling pin on a sheet of baking paper, keep the rest in the cold

We cut off the excess with a knife using a lid (diameter 22-25 cm) or another shape to make an even circle

We often prick the cake with a fork, bake together with the trimmings at a temperature of 180 degrees until lightly browned

Be careful! The cakes are thin and bake quickly, keep an eye on the time for 6-7 minutes, otherwise the cakes will burn on paper, then breaking the taste of the finished cake!

We put a spoonful of cream under the first cake, the bottom cake is better soaked and the cake does not slide on the dish during folding

When all the cakes are gathered together, generously coat the top and sides of the cake with cream

Bon Appetit!

How to make a custard cake with whipped cream

For cakes you will need:

• 400 g flour
• 250 ml milk
• 120 gr margarine cream
• 1 PC. egg
• 1 tbsp cognac (or rum)
• 1/4 tsp citric acid
• 2 g vanillin

For the cream you will need:

• 0.5 l milk
• 200 g sugar (powdered sugar)
• 200 ml cream from 30%
• 2 tbsp corn starch
• 2 pcs. egg
• 10 g vanilla sugar

Cooking method:

In 200 g of sifted flour, add frozen margarine, vanillin and citric acid through a grater. Chop the margarine with flour with a knife and grind into crumbs.

Whisk 250 ml of milk and an egg, add cognac and mix. Pour the egg-milk mixture into the flour crumbs, sift the rest of the flour and knead the soft dough, put it in the cold for 1 hour under cling film.

Beat with a mixer 150 ml of milk, vanilla sugar, starch, granulated sugar and eggs.

Heat the remaining milk to hot, pour the milk-starch mixture into it, stirring constantly, cook the cream until it thickens. Remove saucepan from heat and cool.

We take out the dough after an hour of cooling, divide it into 10-12 pieces, so we get thin cakes, cut them with a lid or plate, with a diameter of 23-25 ​​cm.

Bake cakes at 180-200 degrees in just 6-7 minutes on parchment paper, let all cakes cool completely. Crumble the driest cake to coarse crumbs in a separate bowl.

Beat the cold cream with a mixer until stable tops, combine them with the cream and smear the cakes with each other. On the assembled cake, apply cream on top and sides, sprinkle with prepared crumbs on all sides.

The cake for the first hour after cooking is at a temperature of 22-25 degrees, then we put it cold for 2 hours or more. It absorbs well. The cake is ready!

Bon Appetit!

Cake Napoleon in a pan

Do you want to please your home with a Napoleon cake? Everything is in your hands - bake it in a pan! After all, the originality of this recipe lies in the fact that the cakes here are not baked in the oven, but approximately like pancakes. At the same time, the cake does not lose its taste - the same magnificent Napoleon

For the test you will need:

• 2.5 st. flour
• 100 g butter
• 1 st. sugar
• 3 pcs. chicken egg
• 1/4 tsp soda

For the cream you will need:

• 1 l cow's milk
• 150 g butter
• 3 pcs. egg
• 3 tbsp flour
• 1 st. sugar
• 2 g vanillin

1. Beat eggs and sugar, put softened butter and soda, slaked with vinegar, to them. Pour the sifted flour into the liquid mass little by little, mix without the formation of lumps, the dough under the film costs the necessary 30-40 minutes
2. For the cream, mix sugar and eggs with a whisk, then sifted flour and cold milk. Everything is mixed until smooth, over moderate heat, bring to a thickening, stirring constantly. Remove the cream from the heat, cool it, add vanilla and butter to it, beat the cream with butter with a mixer
3. We divide the finished dough into 13-14 parts. We roll out, determine the diameter of the cakes using the form, cutting off the extra edges. We bake them in a well-heated frying pan, greased with oil, over medium heat. Fry the cakes like pancakes on both sides until lightly browned.
4. Cooled cakes are generously greased with custard. Lubricate the bottom and top cakes and from the sides so that our cake is not dry. Decorate with crushed nuts if desired and put the cake in the cold soak for several hours

Bon Appetit!

Cake Napoleon classic recipe. Video0

Recipes for cream and other confectionery decorations

15 minutes

200 kcal

5/5 (4)

Everyone who has tried the Napoleon cake at least once in their life knows that it is very soaked and delicious. Cake recipes are passed down from generation to generation. The secrets of its amazing taste are based on many factors. But an important component on which the taste of a real cake directly depends is the custard for Napoleon. Today I offer you the best of the best Napoleon cake cream recipes that can be used for cakes, pastries, pancakes, eclairs and many other desserts.

The recipe for the most delicious cream for Napoleon cake without eggs

This cream for "Napoleon" is probably the most delicious. It is moderately sweet, not cloying, has a rich taste, delicate and light. If you decide to cook Napoleon with this particular cream, then be sure that your guests will remember your holiday for a long time.

For cooking, we need the following kitchen appliances and utensils:

• mixer;
• whisk;

• beaker;
• saucepan with a thick bottom.

To prepare the cream, we need:

How to make cream for Napoleon cake

1. Pour the milk into a heavy bottomed saucepan.
   
   
2. We introduce 3 tbsp into milk. tablespoons of flour with a slide and mix thoroughly with a whisk so that lumps do not form.
   
   
3. Then we send our saucepan to the stove and, constantly stirring the contents, bring it to a boil. We do not leave it for a second, and when the mass begins to thicken, you need to mix even more intensively and wait for the appearance of bubbles, signaling boiling.
   
   
4. Our paste is ready, it needs to be allowed to cool.
   
   
5. While the paste is cooling, we introduce softened butter into a measuring cup (removed from the refrigerator in a couple of hours).
   
   
6. Add sugar to butter and mix thoroughly.
   
   
7. Add the chilled paste to the grated butter with sugar and beat with a mixer until smooth.
   
   
8. Our best Napoleon cake creamready!
   
   
   

This cream is good because it does not contain eggs.. It is also universal: suitable for both Napoleon and biscuit cakes and almost any pastry (cakes, muffins, eclairs, etc.).

If necessary, or if a lot of cream has been prepared, it can be frozen without loss of taste.
It has a smooth, homogeneous and delicate structure, and to create a sweet and sour taste, you can add a few drops of lemon or orange juice to the cream.

Video recipe for Napoleon cake cream without eggs

If you still have questions about the preparation of this versatile custard, then we recommend watching the video:

Cream with condensed milk and oil for Napoleon cake

For all lovers of sweet and fatty cream, we recommend this recipe. This cream is suitable for different cakes, especially for the Napoleon cake.

• Cooking time will be 15 minutes.
• Quantity of ingredients Designed for 1 cake.
• mixer, deep bowl, whisk.

Ingredients of this cream:

Cooking cream

Did you know? In order for the oil to keep its shape, but at the same time give in to cooking, it must be removed from the refrigerator a couple of hours before cooking. Then the consistency of the oil will become soft and docile during the process.

Cream is ready. It can be used for Napoleon cake, other sponge cakes or baskets and pastries. Pay special attention to the Napoleon cake recipe with condensed milk.

Video recipe for cream with condensed milk and butter for Napoleon cake

Do you want to see in detail how the cream with condensed milk and butter for the Napoleon cake is prepared? Then watch the video:

Recipe with photo of custard sour cream for Napoleon cake at home

Custard with sour cream is very easy to prepare. The cream turns out to be delicate in taste and has an elastic and airy structure.

• Cooking time: 15 minutes.
• Quantity of ingredients designed for spreading the cakes of 1 large cake.
• For cooking, we need the following kitchen appliances and utensils: deep metal bowl mixer, saucepan with a thick bottom.

Cream Ingredients:

Cooking method

1. We send sour cream into a deep metal bowl or saucepan. We will prepare the cream in a water bath, so the bowl (pan) with the ingredients should be slightly smaller in diameter than the one into which the water will be poured.
   
   
2. Add sugar, egg yolk, vanilla sugar and starch to sour cream.
   
   
3. All ingredients are mixed and sent to a water bath.
   
   
4. We put a bowl with all the ingredients on a saucepan with boiled water and constantly stir with a whisk, we do not leave and are not distracted. If you have a heavy-bottomed saucepan, you can cook directly in it over low heat. While stirring, make sure that the cream does not burn.
   
   
5. The cream needs to be thick. This can be understood when you notice that there are traces of the whisk. After that, you need to cook it for a couple more minutes, so that it turns out in consistency like a thick jelly.
   
   
6. Remove the cream and leave it at room temperature until completely cooled.
   
   
7. In a separate bowl with a mixer, beat soft butter for 5 minutes, which we took out of the refrigerator a few hours before preparing the cream.
   
   
8. In the butter whipped to a fluffy consistency, we introduce one spoonful of the previously cooked cooled ingredients and beat with a mixer at medium speed.
   
   

This light Napoleon cake cream is ready! It turns out very thick, lush and unrealistically tasty.

Important! In order for your cream to turn out thick and lush, you need to take high-quality butter. It is not cheap, with a high percentage of fat content (from 83% and above), but the cream will not exfoliate and will have an ideal consistency.

Video recipe for custard sour cream for Napoleon cake

And if you still have doubts or questions about the preparation of this cream, then watch the video, which shows all the steps in stages:

To create your own original cream, you can add cocoa, melted chocolate, vanillin, or other confectionery additives and flavors during the whipping process to achieve an individual, your favorite taste. You can use this cream for the Napoleon cake, for delicious baskets, custards, eclairs, and other types of desserts.

Want to cook "Napoleon" and not spend a lot of time: Then see the recipe. You can cook cakes without using the oven. If your cakes are ready, then see the recipe. Would you like to try the Napoleon cake that your grandmother used to make? Then we have in stock for you. We also recommend that you see the full recipe for Napoleon cake with custard.