Napoleon cake classic recipe with custard. Classic "Napoleon" with custard

In the Soviet past, the confectionery industry could not boast of such a wide variety of its products as it is now. Of course, one could enjoy such delicious cakes as "Fairy Tale", "Bird's Milk", "Leningradsky", and how could it be without the famous "Kiev" cake, etc. And yet, for the holidays (sometimes due to shortages), the hostesses baked. Napoleon was very popular. It is easy to prepare, it is tasty, moderately sweet, and does not require special skills to decorate. Prepare a classic Napoleon cake according to the recipe of the Soviet era, you will surely like it very much!

Ingredients:

For the test

- wheat flour - 800 g,
- cold margarine - 400 g,
- chicken eggs - 3 pcs.,
- cold water - 200 ml,
- vinegar - 2 tbsp. lol.,
- salt - 1 tsp.

For custard

- milk - 800 ml,
- sugar - 250-280 g,
- chicken eggs - 3 pcs.,
- wheat flour - 5-6 tbsp. lol.,
- butter - 300 g,
- vanilla sugar - 10 g.

Recipe with photo step by step:

1. The peculiarity of the Napoleon cake is its crispy puff pastry cakes. So how do you prepare it? Sift flour onto a work surface and gather into a pile. Remove margarine from the freezer and grate on a coarse grater, constantly rolling it in flour (to make it easier to grate and it does not stick to the grater). Stir, the result should be a crumbly mixture.




2. In a bowl, mix cold water with eggs, salt and vinegar.




3. Collect the crumbly mass in a heap and make a hole in the center. Pour the liquid ingredients into the center and start kneading the dough with a fork: add the dry mixture in small portions. This is necessary so that the dough does not come into contact with warm hands - the margarine will begin to melt.




4. When the dough thickens a little, you can knead it with your hands. The dough does not need to be kneaded for a long time, but only collected in a lump. Roll into a ball and wrap in cling film. Refrigerate for a few hours (ideally overnight).






5. Divide the chilled dough into 7-8 parts. When rolling out one cake, the rest of the dough should be in the refrigerator. To make it easier to work, it is better to roll out the dough immediately on parchment sprinkled with flour. Puff cakes are very fragile, so they should immediately be given the desired shape even before baking: roll out the layer, attach the template and cut off the excess dough. You can not remove the scraps from the parchment, but bake with the cake. They will be needed to decorate the cake. Do the same for the rest of the test. Bake the cakes alternately at 180°C until golden brown, about 5-10 minutes (depending on your oven).




6. Custard for the Napoleon cake is prepared in two stages: preparing the custard base, then mixing it with butter. In a bowl, mix eggs with a little sugar, add flour and mix thoroughly. Try to make the mass homogeneous. Otherwise, the remaining flour lumps will spoil the whole cream. Add milk in small portions and mix well again.




7. Pour the mass into a saucepan and put on medium heat. Bring to a boil (bubbles will appear) and cook for another 2-3 minutes, stirring constantly so that the custard does not stick to the bottom and turns out to be homogeneous. Remove from heat, add vanilla sugar and set aside. Cream butter at room temperature with a mixer, adding custard in small portions. Continue beating until you get a smooth cream.




8. Lubricate all the cakes in turn with the resulting cream. In conclusion, grease the entire surface of the cake (and sides) with cream.






9. Grind the dough scraps into crumbs, and sprinkle the whole cake with it. Before using it, the cake must be soaked, so it is advisable to place it in the refrigerator for at least 4-5 hours.




Bon appetit!
It also turns out very tasty and appetizing homemade

In childhood, everyone is especially picky - they like it, they don't like it. Napoleon is one of the desserts that many remember for its unusually delicate combination of the taste of cakes and cream. It is for Napoleon cake lovers that this article was created. Therefore, taking the opportunity, there is a chance to quickly prepare a dessert for a small feast. We recommend that you save the classic Soviet-era Napoleon cake recipe in your culinary notes.

Fans of this dessert know from the Soviet era that not a single holiday was complete without the signature dessert - Napoleon. With the change of historical periods, the cake recipe was somewhat modified, but the recipe from our childhood is still preserved.

The classic recipe is the dough, where milk is used. Over time, unusual variations appeared - based on beer, with cottage cheese, on sour cream. A simple and less expensive option is dough cooked in water. Of course, it will not be as fragrant as with milk, but such a cake turns out to be very tasty.

On milk

The classic dessert recipe is based on milk. It is simple, the preparation time for the cakes is less than an hour, and while they are baking, the cream for the layer is being prepared.

Base Ingredients:

• flour - 3.5 cups;
• margarine - 300 g;
• milk - ½ cup.

Cream ingredients:

• eggs - 3 units;
• sugar - 1 glass;
• flour - 3 tbsp. l.;
• milk - 1 l;
• butter - 50 g;
• condensed milk with sugar - 0.5 cans;
• vanillin - 1 sachet;

For sprinkling: cookies - 5 pieces.

Cooking:

On a note. Shortbread cookies are perfect for topping. You can not crumble to powdery crumbs, it is enough to break into not very large pieces.

1. We start by preparing the test. You will need to manually grind a piece of margarine with flour. When the mass turns completely into crumbs, add milk and knead the dough. Cover it with a lid and leave for half an hour. In the meantime, proceed to the cream.
2. We put the milk on a small fire. Grind the eggs with sugar and flour. Next, pour the mass into warm milk in a thin stream, stirring constantly. Add vanilla and cook until thickened. Be sure to stir to prevent lumps and burning.
3. Let the cream cool down. After that, add butter and condensed milk, beat with a mixer, or stir with a whisk.
4. Cut the dough into eight pieces. With a rolling pin, roll out 8 cakes in a baking dish. We send the cake to a preheated oven to 200 ° C for 10 - 12 minutes. Cakes should not be too ruddy. So we repeat 7 more times.
5. Lubricate the finished cakes with custard, leaving a little on the sides.
6. For decoration, you can crush the cookies and sprinkle on all sides, lightly pressing them with your hands to the sides.
7. Let the cake soak overnight. In the morning, Napoleon in milk is ready for use.

On the water

An easier method of preparation is with water instead of the milk component. The dough turns out obedient, tender, and shortcakes are layered, thin, very tasty.

Cake ingredients:

• flour - 0.6 kg;
• eggs - 2 units;
• margarine - 300 g;
• water - 150 ml;
• a pinch of salt;
• vinegar - 0.5 tsp;

Cream is prepared from:

• eggs - 4 units;
• milk - 1 l;
• sugar - 300 g;
• flour - 100 g;
• vanilla sachet.

Cooking:

1. Dilute vinegar in water. Beat the eggs with a blender for a few minutes and then add water, repeat the action.
2. Sift flour and grind with margarine. Then add the egg mixture to the flour and knead a soft dough.
3. We divide the dough into parts - we put the future cakes in the refrigerator for half an hour.
4. Heat milk for cream on the stove. Beat eggs with two types of sugar (vanilla and white). Add flour to the egg mixture and mix well until smooth. Then carefully pour a couple of tablespoons of high-temperature milk here.
5. Add the prepared egg-milk mixture to the heated milk, stirring with a spatula. Cook until thickened, without the formation of lumps.
6. We take out the dough one by one and roll it out. We shift the cake on a baking sheet and place in the oven at 180 ° C, bake until cooked. The finished cake becomes a melted color, slightly bubbling, dry.
7. We coat the cakes with cream, leaving one for decoration: grind into crumbs and sprinkle the top and sides.

On beer

Beer cakes are slightly flaky, quickly baked - literally in a matter of minutes. We definitely recommend trying it.

Prepare for the test:

• beer - 0.2 l;
• margarine - 250 g;
• flour - 3-3.5 cups;

Prepare cream from:

• milk - 0.6 l; sugar - 180 g;
• flour - 75 g;
• eggs - 3-4 units;
• butter - 30 g.

The process goes like this:

1. Grind flour and margarine into crumbs. Pour beer here, carefully in parts. We divide the kneaded dough into 10-12 parts and send it to the refrigerator for half an hour.
2. We roll out the dough and bake the cakes in the oven, preheated to 180 C °, for ten minutes.
3. In the meantime, we make custard, traditional for Napoleon. We heat the milk over medium heat with the addition of sugar, stir. Beat the flour with eggs, then dilute with milk and beat again. Gently pour the egg mixture into the milk, but it should not boil. Cook until thickened, without lumps. We leave the cream to cool, after which we throw oil into it.
4. Lubricate the baked cakes with custard. Decorate with cookie crumbs or crushed nuts.

With curd cakes

Cottage cheese Napoleon turns out much more tender than usual. We recommend that you try it at least once.

Prepare the dough from the following products:

• sugar - 1 glass;
• margarine - 100 g;
• cottage cheese - 400 g;
• eggs - 2 units;
• baking powder - 10 g;
• vanilla sugar - 8 g;
• flour based on consistency;

The cream consists of:

• milk - 1 l;
• sugar - 1 glass;
• eggs - 4 units;
• butter - 200 g;
• vanilla sugar - 8 g;
• flour - 3 tbsp. spoons;
• starch - 2 tbsp. spoons.

Let's start with the crust:

1. In a container, mix cottage cheese, vanilla and white sugar, margarine and eggs at room temperature. Stir the mass well, pour flour into it, this amount takes about 0.5 kg of flour. The dough is soft, not clogged and does not stick to your hands. We leave it in the refrigerator.
2. Roll out thin layers, about 2-3 mm. We bake in the oven, heated to 180 ° C. The process will take literally 7 - 10 minutes. We also bake cake scraps. They will be needed to decorate the finished cake.
3. We heat the milk on the stove. With a mixer, combine sugar with eggs, then add a little milk and add flour, beat the mass again. Next, in a thin stream, add the egg mixture to the milk in small volumes, cook until thickened. Put the butter into the non-hot cream, mix thoroughly.
4. We smear each layer with ready-made cream. For decoration, finely break the remaining shortcakes and sprinkle on top. We leave the cake to soak in the cream for several hours.

On sour cream

Napoleon according to the recipe of the USSR is not difficult, it takes a minimum of time. Cakes are baked quickly, they come out very tasty. Along with the cream, finely chopped nuts can be added to the layer.

Prepare dough from:

• flour - 3 cups;
• sour cream - 200 ml;
• margarine - 250 g;

Cream ingredients:

• milk - 1 l;
• butter - 200 g;
• a sachet of vanillin;
• eggs - 2 units;
• sugar - 1 cup;
• flour -3 table. spoons.

Cooking goes like this:

1. We prepare the dough as follows, mix flour with margarine. We turn everything into crumbs. We make a recess, put sour cream in it. We knead the dough. If it sticks, add more flour, you get an elastic air mass. Leave in the refrigerator for 30 minutes.
2. Mix sugar with flour, adding it in portions. Add vanilla for flavor. Cook over medium heat until the cream thickens. Beat eggs with butter and mix with custard.
3. We bake the cakes rolled with a rolling pin until a little golden in the oven at 180 ° C.
4. We spread the cream on shortbreads, sprinkle crumbs from scraps or chopped cookies on top.

With nuts

Nuts in the cake add a pleasant flavor note to it. In a word, just by adding one detail, the dessert will sparkle in a new way!

Ingredients of Walnut Napoleon:

• margarine - 3 tablespoons;
• vegetable oil - 3 tablespoons;
• sugar - 3 tablespoons;
• eggs - 3 units;
• soda - half a teaspoon;
• sour cream 15% - 200 g;
• flour - 600 g;
• a jar of condensed milk;
• 200 g of sugar;
• milk - 1 l.

Cooking:

1. Mix the melted margarine, butter and sugar, stir the ingredients well. Then add unslaked soda, eggs and sour cream, beat everything again. Next, add flour in portions, look at the consistency: a soft, porous dough should come out, while not sticky.
2. We wrap the workpiece with cling film and send it to the refrigerator for a third of an hour.
3. Let's start baking the cakes: preheat the oven, roll out the cakes and cut them out in shape. Transfer to a baking sheet and bake in the oven.
4. For decoration, grind a glass of nuts, any, and cookies or scraps.
5. Mix milk with sugar and put on fire, stirring, sift the flour here. Then spread the butter and condensed milk. Cook until the mass is completely thickened.
6. We coat the finished cakes with cream, not forgetting the side part. Next, decorate with sprinkles on all sides, cover with nuts on top.
7. The cake is soaked for 5 hours.

The Soviet recipe of Napoleon does not lose its popularity today. Cakes can be baked in advance and they will be usable for another month. Of course, this does not apply to cottage cheese cakes, which are not recommended to be stored for more than a few days and outside the refrigerator.

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Have you long pleased yourself with Napoleon? No, not a crumbling puff sole with greasy putty between the cakes, but a real grandmother's, homemade recipe that melts in your mouth and smells like childhood? On New Year's Eve, I was sorting through my cookbooks and found an old Soviet-era recipe from Napoleon, which (it's scary to say!) is over forty years old! Let's open the yellowed page, launch the "culinary time machine" back half a century and bake a classic Soviet-era custard.

I must say that the old Soviet recipes were not too demanding on the ingredients. Instead of butter, you could take a sandwich or even margarine, replace sour cream with kefir ... But we will take the opportunity to reproduce the classic Napoleon cake recipe in the most elite version.

For the test we need:

• 0.5 cups of any fat, we will take butter (120 gr);
• 0.5 cups of sour cream or kefir (125 gr);
• 0.5 cups of sugar (100 gr);
• 0.5 teaspoon of baking soda.
• flour - until the desired consistency is obtained.

How to cook a classic Napoleon with custard recipe at home

How to make dough for Napoleon

Pour the sugar rate into the softened (but not melted) butter. To balance the taste, add a pinch of salt, for flavor - a bag of vanilla sugar or a pinch of vanillin.

With a whisk, mixer or blender, grind the sugar-butter mixture until the grains of sugar disappear.

Weigh sour cream into a bowl and mix everything until smooth.

We begin to gradually add flour mixed with soda. Knead the dough for Napoleon with a paddle or wooden spatula.

Work in the bowl until the dough is stiff enough to hand knead.

We shift the dough for the Napoleon cake onto the board and then knead with our hands, gradually adding flour.

In the finished state, it should be uniform, elastic and not sticky to the hands.

Wrap the ball of dough in cling film and refrigerate for at least an hour.

How to cook cakes for Napoleon

We divide the ripened dough into 15-16 pieces about the size of a ping-pong ball. We will roll out the juices on sheets of baking paper, lightly dusted with flour.

The rolled juices should be thin and so transparent that the pattern on the table shines through them.

Using a shape suitable in diameter (a dessert plate, a lid from a pan, etc.), we cut out cakes of the same shape and size.

We put sheets of parchment with rolled and molded juices in a pile. We glue the scraps of dough together, knead and roll out the juices, and bake a layer of arbitrary shape from the last leftovers. This will be a blank for sprinkling, with which we will decorate our classic Napoleon.

How to bake cakes for Napoleon

We heat the oven to 200 degrees. Before planting in the oven, we prick the formed cake with a fork or cut it so that the dough does not swell with bubbles during baking. We bake the layers until a light blush. Be careful, they reach the desired degree of readiness very quickly, literally in a matter of minutes.

While still warm, remove the finished juices from the paper and put them in a pile.

Flat cakes intended for pouring the cake are brought to a thicker color. You need to handle ready-made juices very carefully - they are very fragile and crumbly. While the custard for Napoleon is being prepared, it is better to place them directly in a stack in a suitable container, cover with a lid or napkin and put them in a cool, dry place. Thus, cakes can be stored for up to 2-3 days.

When you feel from your own experience how much effort and time it takes to prepare only the flour base of the classic Napoleon cake, you immediately understand why modern recipes try to simplify and facilitate the technology as much as possible. It is not for nothing that in my culinary notebook there is an inscription in the margins: “Knead and roll to exhaustion”! By the way, in our family, these operations are traditionally the male prerogative, the sacred pre-holiday duty of the head of the family.

Fortunately, the preparation is not so long and laborious, although it requires special care and accuracy. I designed the preparation of custard for Napoleon as a separate step-by-step recipe with a photo, which you can go to at the link above. After you bring it to life, you will have such a classic creamy custard as in the photo.

How to cook Napoleon cake

We cover the dish with a piece of parchment and proceed to the assembly of the dessert.

Each cake is evenly smeared with cream.

The most difficult thing here is to evenly distribute the cream on all the cakes. If, as required by the recipe, we have 16 cakes (spare ones for sprinkling are not considered), and the cream is whipped to the required splendor, then 2 tablespoons of cream are required for each layer.

Distribute the rest of the cream on the top and sides of the cake.

How to decorate Napoleon

The cakes left for sprinkling are first broken by hand, then crushed with a rolling pin or pusher. Coarsely chopped walnuts can be added to the prepared crumb.

We decorate the top and sides of the cake with crumbs, cover it with a lid and send it to a cool place (in the refrigerator) for a day. The classic Napoleon of the Soviet era makes it possible for housewives to cook it a few days before the desired date and freeze it. This homemade cake will only become tastier and more tender!

A true classic Napoleon is light and delicate. It melts in your mouth and doesn't feel greasy or overly sweet.

Yes, it will take a lot of work and time, but the result is worth it! My real old recipe for Napoleon of the Soviet era gives you the opportunity to cook the most delicious, that same real "grandmother's" cake with the taste of childhood, holidays and gifts!

The classic recipe for making a delicious Napoleon cake according to GOST with butter cream includes 4 steps:

• rolling out puff pastry;
• cake baking;
• making cream Charlotte;
• shaping Napoleon cake.

If you don’t want to cook puff pastry for Napoleon cake yourself at home, you can purchase 1 kilogram of ready-made puff pastry for baking in the store and skip the first step of this traditional recipe, going straight to cooking Charlotte cream. But there is a chance that the cake will not turn out as tasty as intended, since homemade puff pastry turns out, as a rule, tastier than store-bought.

If you decide to make a Napoleon cake, as our grandmothers did it - completely at home, then step by step follow the classic recipe below, starting with making puff pastry. It is not necessary to prepare all the ingredients of the cake in one day, the recipe allows for the preparation of puff pastry one day, and Charlotte buttercream and the cake itself the next day.

Stage 1 - Preparation of puff pastry:

1. Pour 400 grams of flour and 3 grams of salt into a cup for kneading dough.
2. In 170 grams of water, add 1 gram of citric acid - literally on the tip of a knife - and stir well.
3. Pour water with dissolved citric acid and 1 chicken egg into a cup with flour and knead the dough. A good dough should be non-sticky and plastic. After the dough is ready, it must be placed in the refrigerator, preferably with a rolling pin for 30 minutes.
4. Take 315 grams of butter and cut into a separate cup into pieces, then add 20 grams of flour and beat until smooth.
5. Lay a plastic wrap on the table and put the oil on it, forming a square layer, 2 centimeters high. Then wrap the butter and refrigerate for 30 minutes. The oil should be plastic and not spread. If the oil has not had time to freeze slightly, hold it a little more in the refrigerator.
6. Sprinkle 25 grams of flour evenly over the entire surface of the table to roll out the dough. Put the dough and make an envelope out of it, closing on 4 sides, while its central part should be slightly larger in area than the previously formed layer of butter. That is, you should get a square with four petals that are bent inward. The edges of the envelope should be thinner than the middle and allow the oil to be completely sealed.
7. Take the butter from the refrigerator, take it out of the bag, sprinkle it a little with flour and put it in the center of the dough envelope, and then seal it well on four sides, bending its petals in turn one by one.
8. Remove the rolling pin from the refrigerator and carefully but firmly roll out the dough evenly into a 1 cm thick rectangular sheet. Then, along the rectangle, you must first fold one end of the sheet to its middle, removing excess flour, and then the other, and then fold the sheet of dough in half, resulting in 4 layers of butter.
9. Wrap the dough in cling film and refrigerate with a rolling pin for 30 minutes.
10. Remove the dough and rolling pin from the refrigerator and repeat the process of forming the puff pastry - roll the dough along the rectangle into a sheet 1 centimeter thick, fold the two ends of the sheet along the rectangle to its middle, and then fold the sheet of dough in half, resulting in 16 layers of butter.
11. Wrap the dough in cling film again and refrigerate with the rolling pin for 30 minutes.
12. Remove the dough and rolling pin from the refrigerator and repeat the process of rolling out the puff pastry as before, which should result in 64 layers of butter.
13. Also wrap the dough in cling film and refrigerate with a rolling pin for 30 minutes.
14. Remove the rolling pin and dough from the refrigerator and repeat the rolling of the puff pastry in the same way, which should result in 256 layers of butter.
15. Wrap the dough in cling film and put it in the refrigerator, it can be used to make the Napoleon cake only after 30 minutes. If you are going to cook the cake in the following days, then consider the fact that puff pastry can be stored in the refrigerator for 2 days.

It turned out 1 kilogram of high-quality homemade puff pastry for the Napoleon cake. If you don't feel like messing around with making puff pastry, then you can buy 1kg of puff pastry for baking at any store and follow the step by step classic Napoleon cake recipe from the next step.

Stage 2 - Baking cakes:

1. Take a baking sheet and line it with baking paper. Preheat oven to 220 degrees Celsius.
2. Take 1 kilogram of puff pastry and roll it out to a thickness of 5 millimeters.
3. Cut out two square layers of 22 centimeters by 22 centimeters from the dough. Do not discard cuttings.
4. Put 2 cut layers and trimmings on a baking sheet, and then put in the oven and bake for 20-30 minutes at a temperature of 220 degrees Celsius.
5. Cool cakes to room temperature.

Stage 3 - Preparation of cream Charlotte:

1. 1 hour before preparing the cream, put 100 grams of butter and 65 grams of milk out of the refrigerator. To make the cream tasty, it is recommended to take oil with a fat content of at least 82.5%, and milk - at least 3.2%.
2. Beat 65 grams of milk with egg yolk. Strain through cheesecloth. Add 90 grams of granulated sugar and 4 grams of vanilla sugar and put on a small fire, while stirring constantly.
3. Bring the syrup to a boil and simmer for about 3 minutes until it resembles condensed milk.
4. Then the syrup must be poured into another small saucepan and covered with a film, left to cool to room temperature.
5. Cut the butter into pieces and beat until it brightens and becomes fluffy.
6. Continuing to beat the butter, gradually add the syrup, which has cooled to room temperature, in a thin stream until a white fluffy cream is obtained.
7. Add 1 tablespoon of cognac to the cream and beat. Butter cream Charlotte for a real Napoleon cake is ready.

Stage 4 - Making the cake:

1. Put 1 cake on a tray and evenly spread Charlotte butter cream on top of it so that the cream is a little more than half the cream.
2. Lay the second cake on top of the first cake with the bottom side up and press down.
3. Spread the second cake evenly with the remaining cream.
4. Grind the baked scraps into crumbs.
5. Sprinkle the top of the Napoleon cake with crumbs from the cakes and powdered sugar.

Cake Napoleon according to the classic recipe is ready. If desired, cakes can be made from the cake by carefully cutting it into pieces. Bon appetit!

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.