The best Napoleon cake recipes. Cake "Napoleon" (5 recipes) - preparation of dough and cream for the cake

Good afternoon friends!

Today, we are preparing a classic Napoleon cake from custard and multi-layer cakes. There are a lot of cake recipes. However, the real, most delicious recipe, tested over the years, from the Soviet era.

Then this cake was baked according to only one recipe, skillful bakers baked huge, table-sized, lush, layered, crumbly, melt-in-your-mouth Napoleons, and sold them by cutting them in large pieces. It was impossible to find out the recipe for making a cake, I learned it many years later, and I want to share it with you today.

If you don’t have time to make a cake at all, but you really want something sweet, prepare an easy recipe. Cakes for Napoleon can be baked from ready-made puff pastry; use condensed milk or sour cream as a cream. But, of course, such a cake will be different from the one prepared at home.

Ingredients:

To prepare the test we need:

• flour - 750 grams
• butter - 600 grams
• egg - 2 pieces
• ice water - 300 ml
• salt - 1 teaspoon
• vodka - 2 tbsp. spoons

To prepare the custard:

• eggs - 4 pieces
• sugar - 200-350 grams
• milk - 1 liter
• butter - 200 grams
• vanilla - 1 pod
• flour - 4 tbsp. spoons
• cognac - 2 tbsp. spoons

Step by step preparation:

The main condition for preparing the right dough is that all ingredients must be chilled.

Sift cold flour through a fine sieve onto the table, you can sift it 2-3 times, the more it will be saturated with oxygen and the product will turn out to be more airy.

We rub the frozen butter on a coarse grater, directly into the flour. I want to note that it must be fresh and of good quality. The specified amount of oil in the recipe can be taken less, just remember that the more it is, the more magnificent and airy the dough turns out.

Each time we dip the butter into flour, and quickly rub it so that it does not melt from the heat of the hands.

Constantly mix the grated butter with flour.

In a separate bowl, break 2 eggs, add salt to taste, two tablespoons of vodka and water. We mix everything with a whisk. Adding a small amount of vodka makes the dough airy and dry. Then, in small portions, pour the resulting liquid into the butter-flour mixture and mix.

The dough should not be strongly kneaded, it must be mixed, collected in a large lump.

We got the dough not very steep, it does not stick to hands.

We wrap the dough in cling film and send it to the refrigerator for 2 hours, and in the meantime we will prepare the cream.

Cooking custard

The custard prepared according to this recipe turns out to be very delicate and soaks the cakes well.

Pour milk into a small saucepan, add sugar, vanilla pod and put on a small fire and stirring constantly, dissolve the sugar.

In a separate bowl, break eggs, add flour, cognac and mix well until smooth.

Pour the prepared mixture in portions into hot milk, mix and bring to a boil, but do not boil. Then reduce the heat and, stirring with a whisk, evaporate the mixture until it thickens.

Remove from heat, add softened butter and beat cream until smooth. We have a beautiful, thick, delicate custard. Pour it into a bowl and cool to room temperature.

sour cream

You can quickly prepare sour cream from any sour cream and sugar. It does not even require heat treatment.

We have prepared the dough and cream, you can start baking cakes.

We lay baking paper on the table and roll out a very thin dough on it, 3-4 mm thick and the size of a baking sheet. Using a fork, make pricks all over the surface of the cake.

Then, with a sharp and thin knife, cut the rolled cake into six equal parts. Carefully transfer them on paper to a baking sheet and send them to the oven, heated to 200 degrees.

Baking cakes is better on the middle grate. You should not rebake, as soon as the dough has risen and browned (3-5 minutes), we take out a baking sheet and send the next one. Thus, we got 24 thin, crispy puff cakes.

We begin to collect our delicious cake Napoleon. We coat each cake with a layer of cream. Then we smear the cream on top and on all sides. We donate one cake and turn it into crumbs, which we sprinkle our dessert on all sides. We leave for impregnation at room temperature for five hours, then we send it to the refrigerator for the night.

In the morning we cut a piece of cake for tea. A well-soaked and melt-in-your-mouth dessert prepared according to a classic recipe. Bon appetit!

Here is such a long and detailed recipe for making an amazingly delicious homemade Napoleon cake from the Soviet era. I would like to know your opinion about the recipe, write in the comments. If you liked it, click "Class" and share links to the article with your friends on social networks.

Today we will cook the most delicious cake "Napoleon". Delicate, melting in your mouth, fragrant homemade cake "Napoleon" is rightfully the king among homemade cakes. Nothing compares to homemade baked goods made with love. And it’s not necessary to cook cakes only on holidays: after all, a simple homemade Napoleon recipe allows you to bake a yummy at least every day. Let's not waste time, but go to the kitchen and prepare the Napoleon cake.

Ingredients:

• 1 chicken egg;
• 1 pinch of salt;
• 250 grams of creamy margarine or butter;
• 200 milliliters of water;
• 700 grams of flour.

To prepare the cream:

• 420-450 grams of sugar;
• 8 grams (sachet) of vanillin;
• 1 tablespoon of starch;
• 6 pieces of chicken eggs;
• 1 liter of milk;
• 200-250 butter;
• 4 tablespoons of flour.

The most delicious cake "Napoleon". Step by step recipe

1. For the dough, we need a large bowl with high sides. Sift flour into it through a sieve.
2. Creamy margarine or butter, any of the products can be used in the recipe, put in the freezer in advance, for 15-20 minutes, so that they freeze and become hard.
3. We rub cold margarine or butter on a coarse grater. You can do this right in the bowl into which we sifted the flour.
4. Mix the grated margarine and flour until smooth. The result should be an oily flour, ground into a homogeneous crumb.
5. We drive one chicken egg into a cup or glass, do not separate the yolk from the protein. Add salt and beat lightly with a fork or spoon.
6. Add cold water to the egg with salt, mix. Please note that for the preparation of this cake, the water must be cold.
7. Make a well in the middle of the flour and pour the egg and water into it.
8. Now we start kneading the dough. First we do this with a spoon, then with our hands. The dough shouldn't be tough, but it shouldn't stick to your hands either.
9. When the dough becomes smooth and homogeneous, we shift it from the bowl to the table and continue to knead.
10. We wrap the finished dough in cling film or simply transfer it to a plastic bag. We send the dough to the refrigerator for half an hour.
11. When 30 minutes have passed, take the dough out of the refrigerator and divide it into 16 parts. Sprinkle the table with flour first.
12. Pieces may turn out to be smaller: it depends on the diameter of the mold in which you will bake the cakes. We leave a few pieces of dough on the table, send the rest back to the refrigerator.
13. Roll out each piece of dough on a table sprinkled with flour into a thin circle.
14. We cut out a square from parchment, a little larger than the diameter of our dough. We transfer the rolled dough to paper, this is done very easily, due to a large amount of butter or margarine. When the dough is shifted, we prick it in several places with a fork so that it does not bubble during baking.
15. Preheat the oven to 220 degrees. As soon as it warms up, we send the dough into it, literally for 5-6 minutes. Bake until golden and remove from oven immediately.
16. In the same way, we roll out and bake all the other cakes, then let them cool completely.
17. Cut the baked cake evenly according to the template. Do not throw away the edges that crumble easily, but leave them to decorate the cake.
18. While the cakes are cooling, let's prepare the cream. Pour milk into a saucepan and put on fire so that it warms up, but does not boil. Be sure to watch him, because milk tends to "run away."
19. Pour sugar into a separate pan or bowl, beat in eggs and add vanilla. Mix everything with a spoon or whisk until smooth.
20. Combine flour and starch, pour over eggs and sugar, mix again.
21. Pour one ladle of warm milk into the pan with eggs, mix. So, gradually, we add it all.
22. We put the pan on the fire and, stirring all the time, bring the mass to a boil. It should become smooth and thick.
23. Let the cream cool slightly and put softened butter in it, which you need to get out of the refrigerator a couple of hours before cooking. Mix well. Cream for our cake is ready.
24. With a warm, not yet cooled cream, we grease all the cakes. Be sure to put a little cream on the bottom of the dish in which you will serve the cake: this way the bottom cake will also soak well.
25. Each cake that you put on top of the other, lightly press down. Do not forget to grease the sides of the cake with cream.
26. We knead the scraps that we have left with our hands into crumbs: sprinkle the top and sides of the cake.
27. We send the cake to the refrigerator for impregnation. This will take approximately four hours.

So you learned how to make a homemade Napoleon cake. Cut off a piece of cake: you will notice how tender, fragrant, very well soaked in cream. So it asks: "Eat me!". Well, now we just have to brew black or green tea, you can have coffee, cut the cake into portions and call your relatives for a tea party. Tasty? Yes, this cake is a decoration of any table. Cook with our site "Very tasty" - and your family will always be fed the most incredibly delicious dishes. Bon appetit!

For the centenary victory over Napoleon, a delicious cake was invented in Russia. It was made in a triangular shape, which symbolized the cocked hat of the great leader. Eating it meant victory over the emperor. They liked this delicacy so much that over time they began to cook not only cakes, but also a cake.

Cake Napoleon, a classic recipe at home

For many years of preparation of this sweet dish, many recipes have been invented. But the classic Napoleon cake recipe remains the most common. Many, having prepared a dessert, will say that the taste is like in childhood with their grandmother. This delicacy is easy to prepare. The cakes give the main taste, it is they who need to be given all the attention. According to this recipe, the cake will be airy, weighing about a kilogram.

Cooking steps step by step

Ingredients:

• egg - 2 pcs.;
• margarine - 300 g;
• flour - 150 g;
• water from the refrigerator;
• lemon juice - 0.5 tsp;
• flour - 450 g.

For cream:

• vanilla sugar;
• egg - 2 pcs.;
• unsalted butter - 300 g;
• milk - 180 ml;
• sugar - 1.5 tbsp.

Cooking:

1. Margarine put in the freezer for two to three hours.
2. Cool the flour for a couple of hours in the refrigerator, sift on the table.
3. Cut margarine into thin strips.
4. Mix with flour (150 g) and chop again with a knife. Squeeze well with your hands.
5. Press down on the mixture until it forms a tight ball.
6. Put away in the cold.
7. Prepare another dough. Pour flour (450 g) into the container, but it is better to leave a little so as not to overdo it. The dough will be soft and not sticky to your hands.
8. Pour in lemon juice.
9. Pour very cold water into a glass to the top, add eggs.
10. Stir with a fork until dissolved.
11. Sift flour on the table.
12. Pour egg water into flour.
13. Stir with a spoon, knead with your hands. If there is not enough flour, add. So that the finished, baked puff pastry does not become tough, an excess amount of flour should not be added to it.
14. Roll out the dough, which was prepared second in turn, into a rectangle. If you roll it too thin, it will tear.
15. Place the dough you made first in the middle. Now wrap the first dough with the second, like an envelope. First wrap one edge, then from two opposite sides and cover with the remaining end.
16. Sprinkle the dish with flour, put the dough envelope down with a seam and place in the refrigerator for half an hour. To avoid condensation, do not cover it from above.
17. Transfer the chilled product to the table in the same position as on the plate. Roll out into a small square.
18. Roll up again and refrigerate for half an hour.
19. Roll out again and send for the same time to rest in the cold. After these manipulations, you can start making the cream.
20. Keep the oil without cold for several hours so that it becomes completely soft.
21. Break the eggs into a small bowl. Beat with sugar until the mass becomes white.
22. Add vanillin.
23. Pour milk into a saucepan and pour in the egg mixture. In order for the cream to be uniform, without lumps, it is necessary to constantly stir with a whisk. Wait until it boils and remove immediately.
24. Set aside and chill.
25. For now, back to the test. Cut the envelope into six equal parts. Roll out circles of equal shape. You can make one large layer and use a baking sheet.
26. To make it convenient to roll out and the dough does not stick, dust the table with flour.
27. Place the rolling pin on the edge of the dough, lightly roll the mass onto it. Transfer to the form. Roll out the dough according to its size.
28. Poke holes with a fork.
29. Bake for approximately 10 minutes. Pay attention to the appearance, if it turns red, then it's ready.
30. Bake the cakes.
31. Let's go back to the chilled cream mass. Break up the butter with a spoon.
32. Add the cooked mass in butter in small parts, mixing well. Added - mixed and so on until you enter the entire cream.
33. The finished cream is appetizing, monophonic. Oil should not stand out from the total mass and flake off.
34. Lubricate the cakes with cream.
35. To make the cake uniform, press each subsequent layer with your hands over the entire area of ​​​​the cake.
36. Cut the resulting delicacy with a knife along the edges, forming an even round dish.
37. Crush the resulting cut parts with your hands and sprinkle the top layer.

Since Soviet times, this delicacy has been a welcome dish on the table. An ordinary day turns into a holiday with the advent of a sweet dessert. Previously, the hostess had to stand idle for hours in the kitchen to cook it. Now, in the modern world, you can go to any store and buy ready-made dough that is not inferior in taste and quality to a home-made product. The result is the same, but time is saved.

The finished dough must be stored in the freezer, it must not be defrosted several times. To make the cake delicious, do not use oil for baking cakes, cover with parchment paper.

Ingredients:

• walnut - 300 g;
• egg - 6 pcs.;
• puff pastry - 1.5 kg;
• milk - 1500 ml;
• flour - 6 tbsp. spoons;
• fine sugar - 3 cups.

Cooking:

1. The best way to defrost is time. Of course, modern ovens and microwaves have a special defrost function, but they often toast the product.
2. Most often in the store you can buy dough in a rectangular form. It turns out about six sheets in the right amount of weight. Cut them in half.
3. Roll out each piece to a thickness of 3mm.
4. Line a baking sheet with baking paper.
5. Put a crust on it.
6. Prick with a fork. This is necessary so that the dough does not swell or deform.
7. It does not take much time to cook, five minutes is enough for each cake.

Cream:

1. Whip eggs and sugar until stiff peaks form.
2. Boil milk.
3. Pour the sweet mass into milk.
4. To avoid curdling of eggs, it is necessary to constantly stir the mass.
5. After boiling, immediately remove from the burner and add vanilla.

Assembly:

1. Choose the most unfortunate shortbread, chop.
2. Chop nuts.
3. Lubricate the cakes with cream.
4. Sprinkle a layer of nuts in the middle of the dessert.
5. Collect the cakes to the end, sprinkle the top with the rest of the nuts.

Honey Napoleon

This recipe is not quite a traditional cake. The honey included in the composition gives an amazing taste to this delicacy.

Ingredients:

• lemon - 1 pc.;
• egg - 4 pcs.;
• baking powder dough - 1 package;
• honey - 4 tbsp. spoons;
• unsalted butter - 150 g;
• sugar - 250 g;
• flour - 600 g;
• sour cream - 250 g;
• powdered sugar - 300 g.

Hello! Do you like Napoleon cake? Do you want to make it for tea? Consider yourself lucky. In this article you will find not only a good Napoleon cake recipe at home, but also some of the subtleties of cooking.
And you need to know them, believe me, in order to achieve the perfect combination of unleavened cakes with sweet cream. After all, it is for this incomparable zest that we love dessert, right?

For beginner confectioners, a Napoleon cake recipe video will be useful. And experienced chefs will be able to get acquainted with new recipes for cake dough.

I had less luck at the time. There was no Internet, at least not available to everyone. I had to elicit the secrets of goodies from my friends. Find the best option by trial and error. That did not work Napoleon, and that's it. Sometimes it came to the ridiculous, because the cake is actually simple.

This I tend to the fact that - you would carefully read all the stages of preparation. Then everything is guaranteed to work. A step-by-step Napoleon cake recipe with a photo will help you.

The most delicious Napoleon cake recipe

I'll make a reservation right away that I wouldn't offend anyone. The most delicious Napoleon cake recipe in the world, of course, in my opinion. But I think you will like it too. Its advantage is 2 creams, custard and oil. The finished product is amazing. Try it here and you will see for yourself.

Briefly about what we need to do.

• Make quick puff pastry.
• Refrigerate it for one and a half to two hours. This is at least. If you prepare the dough in advance, then honor and praise to you.
• Brew cream for impregnation.
• Whisk buttercream.
• Bake the cakes.
• Collect cake.

Preparing for the test

• Margarine 400 gr. (you can use butter if you want)
• Eggs 4 pieces
• Flour 4 tbsp. (by weight 750 gr.)
• Lemon juice 2 tablespoons (you can take vinegar 7 - 9 percent)
• Water 0.75 st. (st.200 ml)
• Salt a pinch.

Custard Ingredients

• Milk 350 ml.
• Sugar 100 gr.
• Butter 30 gr.
• Vanilla sugar 2 tsp
• Corn starch 30 gr.
• pinch of salt
• Eggs 2 pcs.

Butter Cream Products

• Condensed milk 250 gr.
• Butter 200 gr.

I note right away that margarine should be very chilled. You can even put it in the freezer for a while, so that it would be better rubbed on a grater.

Step by step dough kneading and cake baking

Allow baked cakes to cool. You probably paid attention to the fact that the edges of the cakes are uneven? There is such a thing. If you want to trim, it is better to do this after creaming and soaking. Otherwise, the cakes will simply break. After all, they are so fragile and thin.

Cooking custard

Butter cream cooks much faster. You just need to beat soft butter with condensed milk. Three minutes - and the cream is ready.

And now it's time to reveal the secret of the two creams. Custard is the main one. Without it, puff cakes will be dry. It literally soaks them through. A fatty oil enriches the taste. The combination of creams makes the taste of Napoleon cake exquisite and unique. Truly the most delicious in the world.

Custard and butter cream should be combined and beat for 2 to 3 minutes until a homogeneous consistency is obtained.

Napoleon cake assembly

• Stack the cakes neatly but tightly on top of each other. The cream will then spread to the edges. To do this, put a little more in the middle.
• In order for the cream to be enough for uniform coating of all layers, divide it conditionally by the number of cakes.
• If some shortbread is broken, put it in the middle, no one will notice the error.

The handsome man is ready. Happy tea!

The phrase “Soviet Napoleon cake” is a kind of quality mark, forgive me the younger generation. But since the name of the recipe flashes on the Internet, it means that it has stood the test of time and is worthy of your attention.

So, - the Soviet recipe for Napoleon cake at home in the present.

The test will require

• Butter 400 gr.
• Flour 600 gr.
• Salts 0.5 tsp
• Water 150 ml.
• One egg
• Vinegar 9 percent 1 tbsp.

For cream you need to prepare

• Milk 1 l.
• Eggs 4 pcs.
• Sugar 350 gr.
• Flour 4 tbsp
• Butter 150 gr.
• Vanillin 1 pack.

Step by step preparation of puff pastry

Cream recipe step by step

Cake baking and cake assembly

Now you can invite to the table and treat loved ones with delicious treats. The recipe will be appreciated, be calm. The Soviet version just melts in your mouth.

Homemade Napoleon Cake Recipes

The recipes listed above can be called classic. The dough is cooked on the water. Homemade recipes for the famous dessert involve the use of dairy products. Why cakes become more interesting in taste.

The dough is prepared in the usual way. Flour is ground with butter or margarine, then liquid ingredients are added, and the dough is kneaded, which must be kept in the cold for 2 hours.

Option 1. Milk test recipe

• Margarine 250 gr
• One egg
• Milk 1 tbsp (std 200 ml.)
• Sugar 1 tbsp.
• Soda 0.5 tsp (quenched with vinegar)
• Flour for dough 0.5 kg.
• Flour for dusting 300 gr.

Option 2. Dough for Napoleon on sour cream

• Margarine 250 grams
• Flour 3 tbsp.
• Sour cream 1 tbsp.
• One egg
• Soda 1 tsp (extinguish with vinegar).

I have personally tried the homemade ones. The cakes are exceptionally delicious. Get ready and don't hesitate
How to lubricate the cakes? I recommend the delicious ice cream.

To prepare the custard "Plombir" you will need

• Milk 400 ml.
• One egg
• Starch 40 gr.
• Sugar 200 gr.
• Butter 100 gr.
• Cream 200 gr.

A video recipe will help to prepare an unusual cream. Please take a look, it's interesting. Here is a detailed description of the preparation of the cake at home.

Now you are fully armed. You can start baking. Enjoy your troubles and delicious, delicate cake on the table!

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

Homemade cake Napoleon with custard

Notes:
Butter for making dough should be well chilled, and for cream - at room temperature.
More sugar can be added to the cream, especially if you prefer very sweet desserts.
Wheat flour for 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 to it.

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

Add a raw egg and a pinch of salt to cold water, and then carefully beat everything 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 table. The finished dough should come together in one lump and absolutely not stick to your hands. Wrap it in cling film and place it in the refrigerator for a while.

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

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

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

In the meantime, divide the chilled dough into 8-9 parts, and roll each of them alternately into a thin cake and prick with a fork. You can do this both on a baking sheet and on parchment paper - depending on what shape the cake you have in mind. It is important that while one piece of dough is 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 lush mass. In principle, if you like lighter desserts, then you can not add oil to the cream at all.

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

From above, carefully place the second cake and continue the steps 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 powder for the top of the cake.

You can cut the Napoleon cake and enjoy it 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 suffer a little, because then the pleasure will be unforgettable.

Another Napoleon Cake Recipe

Ekaterina Marutova's recipe

I want 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 number 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 sheet from the oven.

Required:

For test:

• flour - about 1 kg - from the refrigerator.
• margarine - 4 packs (200 gr each) - must lie 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 will write why approximately, in the preparation itself).

Custard for Napoleon cake:

• milk - 4 cups.
• 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 a Napoleon cake with custard

Let's make the dough first.

Sift about half of the flour on the table, and three whole margarine on a coarse grater (which should lie before use in the freezer). When three margarine, at the same time it must be sprinkled with flour. Having rubbed all the margarine, add the rest of the flour and mix quickly.

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

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

While our dough is in the refrigerator - cook 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 of the hot milk with sugar there, mix until smooth.

Then quickly pour the remaining milk with sugar into the mass.

Mixing well, you need to bring the custard in milk to a boil and immediately turn it off. DO NOT boil!

The custard base for the cream is ready, it must be cooled before being combined with butter. Separately, you need to beat the softened butter, gradually add the cooled custard and vanillin to it.

When the time for the dough to stay in the refrigerator is up, take out one part, roll it out (sprinkling the table with flour) 4 mm thick.

We spread the homemade dough (very similar to puff pastry) on a baking sheet (which needs to be moistened a little from the edges), press the edges a little and make punctures with a fork in several places over the entire surface of the cake. This is necessary so that the cake does not swell.

We send the baking sheet to the oven, heated to 200 degrees. The beautiful ruddy color that you see will hint to you that the cake is ready. We take out the finished cake for the Napoleon cake, put it on a wooden board.

The rest of the cakes are baked in the same way.

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

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

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

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

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

The most delicious cake Napoleon with custard

(old proven recipe)

Napoleon's homemade 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, no photo). But when I began to prepare it for release, it turned out that this old Napoleon cake recipe was known to me, for many years I have been baking it at home on major holidays.

Anyuta.

On the Internet, I met a myriad of recipes for the deservedly beloved Napoleon. I used to cook it often, but somehow the result was 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 bowels of numerous things. Grandma is already 87 years old and she does not remember the recipe exactly. But then I accidentally found it - there was no limit to joy. As a child, it seemed fabulously tasty to me. And even now my opinion has not changed.