Puff pastry cakes. Cooking a log cake from puff pastry

Such a puff Napoleon cake without yeast dough much faster and easier than classic version prescription. Since the dough is completely ready, you do not need to knead it and roll it out for a long time. Napoleon I do with delicious custard on milk. If desired, the cream can be replaced with the one that you like best.

Not everyone and not always has a lot of free time to prepare a cake for the holiday. Therefore, in my opinion, quick recipes should be in every hostess. And even the simplest and most well-known cake can be diversified, for example, by adding chopped bananas to it, which will only make it tastier. Napoleon cake according to the recipe from ready-made puff pastry will not leave you indifferent, and even a beginner can cope with cooking. Try this dessert and you will be satisfied.

Ingredients:

• Yeast-free puff pastry - 1500 g
• Milk - 500 ml
• Flour - 1.5 tbsp
• Sugar - 0.5 tbsp.
• Chicken egg - 1 pc.
• Butter - 100 g

Servings: 12

European cuisine

Cake baking time: 15 minutes

Cooking method: in the oven

Calories: 336 kcal per 100 g

How to cook Napoleon from ready-made puff pastry

Making a Napoleon cake from ready-made puff pastry is as easy as shelling pears and the good news is that you don’t have to spend time kneading the dough. I take puff yeast-free dough, in a pack of 4 sheets, for a cake I need 6 leaves, that is, 1.5 packs. I immediately take it out of the package and leave it to defrost.

Sprinkle the work surface with flour, put the dough on it and roll it out a little. Next, I put a plate on it and cut out a circle with a knife.

I put a sheet of parchment on a baking sheet, carefully lay out the cut out circles on top. We also put the pieces that are left from the circle to bake, they will still come in handy. Then I make cuts on all the cakes so that they do not swell and bake well.

I put them to bake in the oven, at a temperature of 200 degrees, for 15-20 minutes, depending on your oven and the thickness of the rolled cakes.

I bake all 6 cakes in the same way. It is not necessary to make the cake round, you can make it rectangular, it will be larger and you won’t have to cut so much.

I break the scraps that are baked into small pieces or grind them with a blender, which will only speed up the process.

Now I'm making the custard for the cake. It's pretty easy to prepare. I take the butter out of the refrigerator beforehand so that it melts. Pour sugar, flour into a saucepan with a thick bottom and beat in an egg.

Mix the added ingredients well to get a homogeneous mixture.

Then I begin to pour in the milk a little at a time, stirring all the time.

When the mass is mixed, I put it on medium heat.

As soon as the cream boils, remove it from the heat and leave to cool. If you like a very well-soaked cake, then feel free to make a double portion of the cream.

The longer the cream cools, the thicker it becomes. In order for it to cool down faster, I put it in cold water. In principle, the cream can be left as it is and nothing else is added to it, but since I want to show you classic recipe, then you need to finish it a little more.

In a bowl with already melted butter, add a couple of tablespoons of cooled cream and mix.

Thus, I got a delicious Napoleon custard from ready-made puff pastry. If you take not oil, but a vegetable-cream mixture, you will get a cream with the same small flakes as mine. It does not affect the taste in any way, but the appearance of course is not ideal for him.

After that, I proceed to the formation of dessert. Put on a tray or dish bottom cake, I smear it with cream, then skin again and so on until the end.

Napoleon from puff pastry with custard is almost ready. Now I take the chopped scraps and sprinkle them on the top and sides of the cake.

And finally, I put Napoleon from puff yeast-free dough in the refrigerator so that it soaks. This will take 12 hours. From such a test you can make, the preparation of which will take you a minimum of time. Bon appetit!

There are moments when you want to please guests or are close to something extraordinary, but there is no time or desire to fiddle in the kitchen for a long time. I'm just one of those people :) Therefore, such a miracle cake is my favorite. It's quick and easy to make and looks amazing and delicious!

I call it "Delicious ruins")

First, defrost the dough. Sprinkle baking paper with flour and put the defrosted dough, NOT ROLLING, on a baking sheet with paper. We send to bake in the oven for 30 minutes, temperature 180-200 degrees

Here's what we should get. Let the crusts cool down.

Cream preparation:

We measure all the ingredients for the cream and put them in a deep bowl, in which it will be convenient to mix with a mixer.

Knead the cream until smooth

By this time, our shortbreads have already cooled down. We cut it into rugs, and each halves are still in half. The crumb that appears when sprinkling the top layer is also useful to us !!!

We take a flat and large plate. Put the strongest and thickest piece of dough in the first layer.

We generously coat it with cream.
And so on we proceed with all the layers of dough, smearing them with cream.

We got such a "turret". Upper layer- this is a cream, we coat the top well so that the dough is not visible.

Crumble the rest of the dough with your hands and sprinkle over the top of the cake.

Grate milk chocolate on fine grater and sprinkle on the cake

We put the cake in the refrigerator for 2-3 hours so that the cakes are soaked and the cream hardens a little

A perfect dessert for a Sunday family tea party!
It can also be prepared for a holiday if few guests are expected.
By cooking time:
Preparatory work - 15 minutes
Cake baking - 30 minutes
Assembling the cake itself - 10 minutes
Cooling in the refrigerator - 3 hours.
Be sure to try! With love, from Mary

Cooking time: PT00H25M 25 min.

Puff pastry is good for sweet and savory pastries. It also makes delicious puff cakes. We invite you to familiarize yourself with the most simple options desserts that even a novice cook can easily perform.

Cake Napoleon from puff pastry

Napoleon is a gentle and simple dessert that is easy to build with your own hands:

• egg yolks - 5 units;
• puff pastry without yeast - 1 ½ kg;
• sugar - 400 g;
• flour - 250 g;
• milk - 1 l 200 ml;
• vanilla sugar - 1 tsp;
• cognac - 10 ml;
• walnuts - 200 g.

Cooking process:

1. Defrost the dough.
2. For cream, boil milk and cool. Mix flour with sugar and yolks, add cognac and mix. Pour in milk, mix thoroughly until smooth and put on slow fire. Stirring constantly with a spoon, boil the cream until thickened. Cool down.
3. Sprinkle the table with flour, roll out a layer of dough and cut into approximately the same 5 - 6 parts.
4. Bake the cakes. To do this, put one layer on a baking sheet with baking paper, bake for 10 minutes, then turn over to the other side and bake the same amount. Do the operation with each layer. If there are scraps left, bake them, grind them into crumbs and use them to sprinkle the cake.
5. Nuts should also be chopped.
6. Cut the cakes lengthwise into 2 pieces when they have cooled.
7. Layer them with cream, sprinkling it with nuts. Let the confectionery structure soak for at least half an hour.

When the dessert becomes soft, you can trim the bumps around its edges. After, the puff pastry cake must be put in the refrigerator to harden.

Easy pan recipe

Cakes:

• 1 can of condensed milk;
• egg;
• ½ tsp soda;
• 1 st. l. vinegar;
• 3 art. l. flour.

Cream:

• 750 ml of milk;
• 4 tbsp. l. flour;
• 1 ½ st. l. Sahara;
• 2 eggs;
• butter pack.

Test preparation:

1. Dissolve baking soda in vinegar and pour into a bowl. Crack in the egg and shake the mixture with a fork. Put condensed milk to it and mix again.
2. Sift the flour to the workpiece and knead the dough. It will turn out soft, tender and almost not sticky to your hands.
3. Divide it into 8 - 10 identical parts and roll into layers up to 3 mm thick. The size of the blanks should be suitable for the bottom of the pan, in which they need to be fried without oil for a couple of minutes on each side.
4. To make the cake even, stack the cakes in a pile and cut to the diameter of the selected lid or plate. The best option- detachable form. Finely chop the trimmings.

The next step is the cream:

1. Beat eggs, flour and sugar until mushy.
2. Pour milk into the mixture and stir.
3. We put the mass on a slow fire and stir as soon as it starts to heat up.
4. When the cream thickens, put the butter and stir, helping it to melt.

Step 1: Prepare puff pastry.

Preheat oven to 180 degrees Celsius.
Puff pastry must be laid out in advance and allowed to thaw at room temperature. When the dough becomes soft enough, roll it into layers, the thickness of which does not exceed 2 millimeters. Cut the sheets into equal pieces. They can be square or rectangular in shape. Trim uneven edges.
Take turns baking puff pastry cakes in the oven until golden brown, usually it takes 7-15 minutes.
Remove the finished cakes from the oven and cool. If you wish, you can divide each of them lengthwise into halves. Since our dough is yeast, the cakes will turn out to be lush and voluminous, so if they are not cut, they will be saturated with cream worse.

Step 2: Prepare the cream.

While the cakes are cooling, start preparing the cream. To do this, beat the chilled cream with a mixer until thick sour cream. Then gradually, without stopping the mixer, pour the condensed milk into the cream. Whisk it all together. The cream should "remember" the shape of the whisk well, when this happens, stop whipping it, you're done.

Step 3: Assemble the puff pastry cake.

Place the first puff pastry on a plate and brush it well with whipped cream. In the process, determine and correlate the number of cakes and cream, and how much cream you need per layer. Make sure there is enough whipped cream to cover all the cakes.


On top of the cream, lay the washed and peeled ponytails. fresh berries. In this case, especially large ones, such as strawberries, can be cut thin slices. Close the layer of berries with the second cake.
Repeat all the layers one after the other in the same order until you have collected the entire cake. If you have cream left, then spread it on the top cake and the entire cake on the sides.
Now hide all this beauty in the refrigerator and let your cake brew for 4-5 hours and then serve it to the table.

Step 4: Serve the puff pastry cake.

Puff pastry cake is air delight. Serve it as a dessert. A strong black or green tea without sugar, also flavored coffee. You can treat yourself and your family to such a cake for breakfast, having prepared it in the evening. It's not very nutritious, but it's a great mood booster!
Bon appetit!

You can also use canned or caramelized fruits as a filling.

If the nearest store does not have cream of suitable fat content, replace them fat sour cream, the taste will turn out to be somewhat different, but also tender and sweet.

If you sprinkle the cakes with sugar before baking, they form an appetizing sweet crust, which will add zest to the cake.

Puff pastry cake

Delicious and light homemade cake.

Guys, if you have absolutely no time, but you want to bake delicious cake on hastily then this recipe is for you!

Puff pastry cake with prunes and plain oil cream- very tasty and elegant. Especially if it is decorated with candied fruit or marmalade. And you can simple jam or fresh berries!

If there is no prunes, then it can be replaced with nuts (walnuts, almonds or hazelnuts) or candied fruits. And you can generally do without additives and make a cake only from puff pastry th ( purchased dough) and cream. And you will have a holiday!

It seems to me that such a cake is able to decorate and, pleasing with taste, appearance and ease of preparation.

What do you need for a cake

for 8 servings

• Puff pastry yeast (purchased) - 500 g;
• Butter - 300 g;
• Powdered sugar- 3 tablespoons;
• Prunes - 0.5 cups;
• Marmalade or candied fruits for decoration - 100 g.

How to Make a Quick Frozen Dough Cake

Prepare puff pastry

• Defrost puff pastry according to package instructions. Then roll out so that its area has increased by 2 times.

On the left is the dough in its original size, on the right is the rolled out layer.

• Cut out the cakes with a knife and a plate. Connect the dough scraps and roll out too. Or, you can make square cakes, then there will be no trimmings.

We circle the plate along the contour with a knife - this is how the cake crust turns out. Scraps can be rolled into the 5th cake.

• Line a baking sheet with baking paper (parchment) and lay the cakes on it. Bake in a heated oven at a temperature of 200 degrees C. The cakes are baked very quickly. As soon as they are slightly browned, remove from the oven.

My cake diameter was about 20-22 cm and 2 cakes were placed on the baking sheet at the same time.

• Ready cakes should not be left unattended - you need to cover them with a towel or napkin so that they do not dry out.

Prepare prunes for the cake filling

• Rinse prunes in warm water. Dry, cut in small pieces. If the prunes are dry, soak them in warm water beforehand.

Make Buttercream with Powdered Sugar

• soften butter Let it rest at room temperature and melt. Take it out of the fridge ahead of time.
• Beat butter with powdered sugar until creamy. The readiness of the cream is determined by its homogeneous structure; the finished whipped butter cream lays down in beautiful waves.

I even slightly heated the butter in a water bath, combined with powdered sugar and then whipped. But you can just whip the cream traditional way without oil heating.

Assemble a cake from puff cakes and butter cream with prunes

• Coat the cakes in turn with cream and stack on top of each other. Put prunes on one of the cakes (in the middle).
• The top cake, smeared with cream, can be decorated with colored marmalade or candied fruits. I cut out flowers and leaves from marmalade - the traditional Easter symbols. Which, however, will please the eye on any other holiday.

Homemade puff pastry cake with butter cream is ready!

Let the cake cool

• Cover the finished cake so that it does not dry out and put in the refrigerator for 8-10 hours. During this time, our close relative will be soaked and become even more beautiful. Because matte and lightly candied marmalade or candied fruits will be moistened under the lid and become bright and shiny!

This is how the marmalade on the cake becomes after a night of infusion in a cool place.

Delicious piece. Very tasty!

How to make butter cream with prunes

Some people really love not just a layer between the cream and prunes, but a straight cream in which the prunes are dissolved in oil.

To do this, you can whip the cream by pouring pieces of prunes into a food processor. In the process of preparing the butter cream, the prunes will disperse and the cream will turn out to be exceptionally tender, not very greasy ... lighter than usual. You can read more about this in . It's also very tasty.

And you can also add a banana instead of prunes - as a layer, or directly into the cream.

Big and small)))

How to replace powdered sugar in cream

If you do not have powdered sugar, you can take for cream regular sugar. It just takes longer to dissolve. And if the oil is bad (fake and poorly whipped), then it will be a complete hassle and frustration.

Powdered sugar is already a powder that easily combines with butter and does not squeak on the teeth.

In addition, for butter cream, you can take 1 can of condensed milk (regular or boiled) for the same amount of butter (300 g). And just beat everything together until cooked.

But for those who cannot tolerate milk, the butter and condensed milk cream option is not suitable. Powdered sugar in all cases is a more reliable and suitable product for most.

Very tasty cake. And, most importantly, quickly prepared.

What cream can be prepared for puff cakes

If you don’t have enough butter, but have sour cream, it’s suitable for puff cakes sour cream- from sour cream and sugar / powdered sugar. Take 400 g of sour cream (fat - 20-25%) and mix with 3-4 tablespoons of sugar. If you feel like you don't have enough sugar, add more.

Instead of sugar, you can mix sour cream with sweet blackcurrant jam. And you get sour cream with blackcurrant. If there is not enough sugar, sweeten it.

Cream of sour cream for puff cakes is obtained as juicy impregnation. And the cakes are no longer dense, tangible, as in the version of the cake with butter cream, but supple - juicy. Soft. Some people call this version of the Napoleon cake - Wet Napoleon))