Napoleon Cake at home Step-by-step recipe

Napoleon cake at home. Step 13.

We work quickly and clearly, not giving oil to overheat from heat heat. Palms quickly collect a large crumb into the ball. Do not place for a long time, do not try to achieve smoothness and homogeneousness - here they are not just not needed, but contraindicated! If you move such puff pastry, it will not be laminated from it. If you feel that the dough does not want to glue, pize some more ice water. I always use Lida flour, so I know how much it is necessary for each specific recipe, and you are focusing on your. As soon as the baby gathered in com, form a rectangle or sausage from it to be comfortable to cut it into parts.

Each hostess has its own collection of favorite desserts for the whole family. Among their favorite and delicious, the Napoleon classic cake remains one of the most beloved and delicious. Of course, his cooking will not call simple and fast, but the result is definitely worth the effort. The cake is amazingly tasty, with thin korzhi and a gentle oil-custard.

Napoleon classic

Classic prescription of Napoleon with custard

Your attention is offered a classic recipe for Napoleon cake, which has long become cult. The combination of delicate thin cakes with a taste of a custard conquers all fans of a delicious dessert. Baking this cake is quite laborious. It can be done easier by building a cake in width, not height due to the largest cortex. The secret of this tasty dessert is strictly follow the number of ingredients specified in the recipe.

Cooking time - 2 hours

Portions - 8.

Calories: 248. kkal

Proteins: 5.1 г

Fats: 11.2. г

Carbohydrates: 31.9 г

  • Wheat flour sink through a sieve and place on a large cutting board or a clean desktop table.

  • A pack of margarine, pre-softened at room temperature, put on top of the flour slide.

  • With the help of a sharp knife and, without touching the products with their hands, charge Margarine to pieces, at the same time mixing it with flour.

  • As a result of this action, you will have a small scattering crumb of margarine and flour.

  • In a separate cup or a glass, break the chicken egg, stir it with a fork and then add the specified amount of vinegar, cold water and pinch salt. All this is well mixed to a homogeneous state.

  • Make a hole in a hill of the cooked crumb and in it portion (little by little) pour a mixture of an egg with water, at the same time collecting the resulting dough into one com. Do not smear the dough, but only collect in a big lump.

  • Wrap the resulting dough into a piece of food film and place it for 2 hours in the refrigerator.

  • While the dough is cooled, prepare custard for cake. To do this, put all the products for the cream in a separate small container. Mix them well, and put the container on a small fire. Content of the container, constantly stirring, bring to the boiling state. Your cream during this time should be dense.

  • Then remove the cooked cream from the fire, cool, put in it the desired amount of butter and mix to a homogeneous state.

  • Cool dough cut to 8 identical pieces and roll them into bunches.

  • Rolling all the bunches in thin rectangles.

  • Oven warm up to 200 ° C. Baking a baking sheet for baking and bake all 8 cakes alternately. Baking duration - 5-10 minutes, which depends on the power of your oven.

  • Baked cakes fold a stack on a separate plate and a knife smoothly cut the edges, leaving the cropped pieces for the sprinkle. Bearing on a dish for assembling the cake, and each korzh is rich enough with a cooked custard.

  • Claimed Cake Sprinkle with a crumb of dough pieces and leave it for several hours (better at night) for complete impregnation.

Drink on health!

Recipe "Napoleon" of Soviet time at home

You are provided with a recipe for the preparation of the legendary Soviet dessert. Once this recipe was kept in secret and passed only from hand to hand. An important point of Soviet "Napoleon" is strictly followed by all specified recipe ingredients. Replacing one products on analogs (for example, oil on margarine) is not allowed. Another secret to its specialty is the use of two species of cortery lubrication cream.


For dough:

  • Wheat flour - 5 tbsp.
  • Creamy butter - 300 g
  • Egg - 1 pc.
  • Sour cream and water - at ½ tbsp.
  • Vodka - 2 tbsp. l.
  • Salt - 1/3 h. L.

For custard:

  • Egg - 3 pcs.
  • Milk - 1 l.
  • Flour - 4 tbsp. l.
  • Sugar - 1 tbsp.
  • Creamy butter - 200 g.
  • Cognac - 2 tbsp.
  • Vanillin - 1 bag.

For sour cream:

  • Sour cream oily - 2 tbsp.
  • Sugar (crushed in powder) - 1 tbsp.

Cooking process:

  1. Usually, the oil is cut with a conventional knife for the dough. But in this recipe you are invited to cook it with a blender or kitchen combine. Cold oil Put on a flat plate and cut into large pieces with a knife.
  2. Pieces of oil put into the bowl of the blender.
  3. Push into the bowl the necessary number of flour sieve through the sieve. At the highest speed of the device, grind flour with butter into a small crumb.
  4. The resulting crumb to put into another dishes, add cold water, sour cream, egg, vodka and salt to it, and knead the dough to a homogeneous state so that it does not stick to the hands.
  5. Shot a cooked dough into one com, wrap in a napkin or food film and leave for 30 minutes to partition, then place it for 1 hour in the refrigerator. This time can spend on cooking creams.
  6. Chilled dough is removed from the refrigerator, divide into 9-15 (optional) pieces, roll them into bunches, pour with flour and back in the refrigerator so that the dough is not heated.
  7. Remove from the refrigerator one bolor and rolling pin onto a thin pellet. You can roll the dough immediately on the sheet of paper for baking and shift with it on the baking sheet.
  8. Heat the oven until 190-200 ° C and alternately for 3-5 minutes. Bake all rolled cords until golden color. The cakes so that there are no big bubbles, you can pour in several places for a fork. This can not be done, then the dough will be more layered.
  9. Baked cakes smoothly dry with a knife and crawling for a sprinkle.
  10. For a custard in a separate saucepan, herald 2/3 l of milk.
  11. Put the rest of the milk into the container, add eggs first to it, sugar, vanilla and a wedense well.
  12. Then, put a flour into this mass, add brandy, and take everything with a mixer.
  13. Put the resulting mass of the thin flower to hot milk, constantly stirring it, and bring it to a low heat to boil and thickening. So that the custard is not burnt, you can cook it in a water bath.
  14. Cool Cool Cool, add creamy oil to it and hide a mixer into a lush mass.
  15. Then prepare the second, sour cream. For him, take a fatty sour cream and a glass of crushed in powder sugar.
  16. Mixer well sweat sour cream with powder to thick mass. Remember that at the beginning of the whipping cream will be liquid and then thickens.
  17. Cooked cakes are stacking on a large dish, lubricating each cake first with custard, and on top of it - sour cream. Upper cake do not lubricate with cream.
  18. Cake Cover a piece of film, place a plank and a small cargo on it and put the cake for the night in the fridge for impregnation with cortex cream.
  19. The next day, spread the cake from above and on the edges remaining the cream, and sprinkle with chopped trimming of the test.
  20. Your wonderful Soviet "Napoleon" is ready. In an additional decoration, it does not need.

Drink on health!

How to prepare a classic "Napoleon" with condensed milk?

Your attention is given another recipe for everyone's favorite "Napoleon". If you have little time to prepare a custard for this cake, then in this case boiled condensed milk will help you. Cream with boiled condensed milk is carried out gentle, not apparent and with a gentle creamy taste. The recipe is simple.


  • Wheat flour - 4 tbsp.
  • Margarine creamy - 400 g
  • Water - 60 ml.
  • Vodka - 1 tbsp. l.
  • Boiled condensed milk - 2 banks.
  • Butter cream - 100 g.

Cooking process:

  1. Pre-weld the condensed milk.
  2. Wheat flour sketch through a sieve and pour a hill to the working surface of the table.
  3. Chilled creamar margarine carefully so as not to fall on the table, soda on a large grater immediately into flour. All mix and make a small recess in the middle of this mass.
  4. Mix in a glass of cold water with 1 tablespoon of ordinary vodka. Pour half of this mixture into the recess and mix.
  5. Then add the rest of the water and knead the dough until a homogeneous state. It should be easy and elastic.
  6. Distribute the dough to 12-16 pieces, roll them into the bunches, put on a plate and, cover with a napkin, place for 2-3 hours in the refrigerator.
  7. After this time, chilled buns roll on parchment paper into thin cakes. The edges of the pellets align with a knife and plates. Pellets are covered with a fork so that the dough does not bubble when baking.
  8. Heat oven up to 220 ° C. Alternately bake all the cakes. Bake them until golden color. While one cake is baked, roll out another. Finished cakes fold with a stack on a separate plate.
  9. For cream, sustained at home, butter, spoon. Beat to white. Whipped oil will be well held. Water after whipping oil can pour out.
  10. Then in the oil portion, add boiled condensed milk and stir the cream to a homogeneous state.
  11. On a large dish, collect a cake, folding, cakes on each other and lubricating them well with a cooked cream. Cream evenly distribute to feed using a knife.
  12. Then, on the pile of cortex, place something flat, press them with your hand and put any small cargo on the cake. Cake Place in the refrigerator for several hours for impregnation of cortex.
  13. After this time, the upper korge spread the cream and sprinkle with a crumb of cortex. In an additional decoration, such a cake does not need.

Drink on health!

Gentle and delicious "Napoleon" with a puff pastry

Your attention is provided with a recipe for the preparation of gentle and delicious "Napoleon" from the usual purchased puff pastry - yeast or without yeast. This cake is prepared with custard, but you can make oil cream or condensed milk cream. The cake is preparing quickly, it is only important to withstand the time that the cakes are soaked with cream.


  • Puff pastry drunk - 500 g

For cream:

  • Milk 3.2% fatty - 0.5 liters.
  • Sugar - 1 tbsp.
  • Egg - 2 pcs.
  • Butter - 100 g
  • Flour - 2 tbsp. l.
  • Vanillin - 1 g.

Cooking process:

  1. Dispose at room temperature puff pastry.
  2. Bakery baking stranded with parchment paper and place a frostbed dough on it. It is not necessary to roll the dough.
  3. Cake cakes in the oven, heated to 190 ° C, for 20-25 minutes. Corges with baking will increase in volume and shivered.
  4. For the preparation of a cream in a separate saucepan, break the eggs, add sugar, vanillin to them and take them up to a homogeneous state with a whisk.
  5. Then, in the resulting mixture, gradually add wheat flour, sieving it through a sieve, and mix well.
  6. In the saucepan to the mixture, pour the right amount of milk and the wedge will mix again mix the mixture.
  7. Put a saucepan with a mixture on a small fire and, continuously stirring it with a whisk, cook cream until it gets a thick texture. Do not increase fire, it is important that the cream does not boil, otherwise the eggs will be curled, and the custard will not work.
  8. Cooked cream cover with a piece of food film and leave until complete cooling.
  9. Then, in the cooled cream, put the softened butter and with the help of a whisk, mix to a homogeneous state.
  10. Cut the top layer with a sharp knife with a baked cortex. From it, then make a crumb to put the cake.
  11. Then cakes cut into two plates each. You will have four attitudes for the cake.
  12. Cakes to spread the cooked custard and fold them with a stack on a flat plate. Cream Slide the top of the cake and sides, and abundantly spawn the cake with a crumb.
  13. And the last step of the recipe: Cake Place in the refrigerator for the whole night so that the cakes are well soaked with custard.
  14. Cooked "Napoleon" decorate to your taste and can serve to the table.

Pleasant tea drinking!

Simple recipe for cooking "Napoleon" in a pan

Corges for "Napoleon" can be baked on the usual skillet. Cake from these cores will be the same delicious as with standard baking in the oven. The dough when baking the cortex in the pan will differ slightly from the usual. Cooking cake with custard.


For dough:

  • Flour - 500 g
  • Milk - 1 tbsp.
  • Egg - 2 pcs.
  • Creamy oil - 1 pack.
  • Dough dough - 1 tsp.
  • Sugar - 2 tbsp. l.
  • Salt - 1 chip.

For cream:

  • Milk - 1 l.
  • Sugar - 2 tbsp.
  • Oil - 200 g.
  • Flour - 3 tbsp. l.
  • Egg - 5 pcs.

Cooking process:

  1. In the dishes for the kneading dough, break the chicken eggs, add the amount of sugar specified in the recipe and take the use of the mixer.
  2. Then gradually pour into this mixture wheat flour and continue to beat everything.
  3. Pour milk to the egg mixture, stir and place this container on a small fire. Boil the cream, continuously stirring and not letting the mixture boil.
  4. Then put butter in hot cream and stirrate again.
  5. Cooked with custard cool, and with the help of a whisk, take a lush mass. Cream for Napoleon is cooked.
  6. Now knead the dough for cakes. Melt the creamy oil in the microwave and place it in a bowl for the kneading dough.
  7. Add eggs, specified quantity of sugar, baking powder and salt to melted oil. All these components are well mixed.
  8. To the resulting mixture, pour the right amount of flour and spoon knead the dough.
  9. Then it shifted to the working surface, sprinkled with flour, and complete the process of the kneading process. The dough should not be too cool, otherwise it does not roll.
  10. Separate the cooked dough into small pieces and each piece of rolling rolling into a thin cake. Pellet smoothly dry the knife so that its size corresponds to the diameter of your skillet.
  11. Alternately, place the cakes on a dry and not strongly preheated frying pan so that the cakes are not burned. Each cake must be covered by a fork if it will be bubble. The cakes are roasting very quickly, since the cakes are thin.
  12. Baked cakes gently remove from a frying pan, put on the dish and lubricate the cooked custard. Last korzh leave for crumbs.
  13. Top cake and sides Light cream and sprinkle with a crumb. Take the cake for the night in the refrigerator for impregnation with cortex cream.

Pleasant tea drinking!

Cake "Napoleon" - Recipe from Grandmother Emma

"Napoleon" on the recipe of the grandmother Emma is a puff pastry cake according to the "fast cooking" method with a layer of a custard. This recipe is known for many times and has become a favorite delicacy for many families.


For dough:

  • Flour - 750
  • Creamy oil or margarine - 600 g.
  • Water - 1 tbsp.
  • Table vinegar - 1.5 tbsp. l.
  • Salt 1 tsp.

For cream:

  • Milk - 1 l.
  • Egg - 4 pcs.
  • Sugar - 300 g
  • Creamy butter - 300 g
  • Egg - 4 pcs.
  • Flour - 4 tbsp. l.
  • Vanilla sugar - 1 bag.

Cooking process:

  1. In a separate dimensional capacity, break two eggs, add salt to them, one and a half tablespoons of 7% vinegar and a glass (220 ml) of water, preferably ice. Take all the mixer and place the resulting mixture in the refrigerator.
  2. Wheat flour Satch through the sieve and pour it with a slide on the working surface of the table. Pre-frozen margarine or creamy oil on a large grater immediately in flour. To make oil easier and not melted, periodically loosen it in flour.
  3. Ground oil quickly mix with flour and collect it in a slide.
  4. In the middle of the slides, make a small deepening and break the cooled mixture of eggs and water into it.
  5. Then quickly knead the dough, raising it from all sides to the middle, fold into the layers and press with your hands. In the usual way, such dough does not fit.
  6. Cooked dough form a rectangle or a room, wrap a piece of food film and place for 2 hours in the refrigerator, and better all night. Such a dough can freeze or store several days in the refrigerator.
  7. For the preparation of a custard in a saucepan, faded with water, pour the specified amount of milk, pour sugar and place on a small fire so that everything is heated.
  8. In a separate dishes, scroll 4 chicken eggs, pour flour and mix with a whiten (not beating) to a homogeneous state.
  9. Then, in this egg mixture with two portions, pour hot milk and mix again.
  10. The resulting mixture is shifted into the pan and, constantly stirring the wedge, cook the cream on a small heat before it is full of thundrance.
  11. In the cooked cream, put a small piece of oil and stir. Castle with a film and leave to full cooling.
  12. While the cream is cooled, you can bake the cakes. Puff dough cut into 3 pieces and 1 small for sprinkling. Each piece roll with a rolling pin, sprinkling it with flour, into thin pellets, no more than 4 mm thick. Roll in the form of your opposition.
  13. Preheat oven to 220 ° C. Corges alternately bake on pure dry dishes for 20 minutes each.
  14. Baked cakes lay out on a cutting board and leave for cooling.
  15. Place the oil for a custard, put in a bowl and use the mixer well to scatter to white. Then add a custard, a bag of vanilla sugar to it and take everything into a dense lush mass.
  16. Now you can collect "Napoleon". For this, cakes put on a flat plate and lubricate each cake with a cooked cream. Also with a cream lubricate the sides of the cake and the top layer.
  17. Little baked cake grind up to crumbs, mix with sugar and the resulting mixture. Sprinkle the entire cake.
  18. Cake Place in the refrigerator at least 1 hour. Then cut the pieces and serve as separate cakes, decoring them with fresh berries or rospets from the cream.

Drink on health!

A simple and fast recipe for the preparation of lazy "Napoleon"

"Lazy Napoleon" is a popular cake from the finished puff pastry. Crisp the taste of korzhi from such a test in combination with delicate custard usually like all lovers of a sweet dessert. An important advantage of this cake is the speed of cooking, because it is not necessary to spend strength and time on the kneading test.


  • Puff pastry drunk - 500 g
  • Creamy oil - 250 g
  • Sugar white - 0.5 tbsp.
  • Brown sugar - 0.5 tbsp.
  • Egg - 2 pcs.
  • Milk - 0.5 tbsp.
  • Flour - 2 tbsp. l.
  • Vanilla sugar - 0.5 h. L.
  • Walnuts - to taste.

Cooking process:

  1. First you need to prepare a custard for cake. To do this, in a separate saucepan, break the chicken eggs, pour brown and white sugar to them.
  2. All these ingredients are well mixed with a whisk to completely dissolve the sugar, just do not beat.
  3. Pour milk to the resulting mixture, stir and add two spoons of flour.
  4. Put a saucepan on the plate on a small fire and, continuously stirring a mixture with a wedge, cook cream to thickening. Then turn off the fire and leave the cream for 20 minutes to cooled.
  5. In the cooled cream, put the creamy oil softened at home temperature.
  6. Mixer, at low speed, sweat the cream with butter in a homogeneous mass. Because you need a few minutes.
  7. Pre-defrost puff pastry. One sheet decompose on the baking sheet, shining with baking paper, and rolling it up to 1-1.5 mm in thickness.
  8. Rolled dough cut into 4 pieces and score every piece to the dough not swollen when baking.
  9. Oven warm up to 200-220 ° C.
  10. Bake the cakes within 10-15 minutes until golden color. Baked cakes carefully so as not to break, put the wide spatula on a large dish and then place the second sheet of the test on the tray. Repeat the baking process.
  11. Cooked cakes spread alternately with custard and fold the stack. The edges of the cores are smoothly cut and leave trimming for crumbs.
  12. Purified walnuts chop with a knife or rolling pin and mix with a crumb of test trimming.
  13. Sprinkled cake on the cooked crumb evenly. Submit to this "Napoleon" of coffee or tea.

Bon Appetit!

How to bake cottage cheese "Napoleon" at home?

According to the proposed recipe you can prepare gentle, with an interesting taste, cottage cheese "Napoleon". Cottage cheese for the cake can be taken any, but, of course, the perfect is soft and greasy. This cake does not need long impregnation, enough and 3 hours. It can be decorate with fresh berries, bananas, nuts or coconut chips.


For dough:

  • Cottage cheese - 400 g.
  • Flour - 500 g
  • Sugar - 2/3 of Art.
  • Butter cream - 100 g.
  • Vanillin - 1 tsp. (5 g).
  • Egg - 2 pcs.
  • Bustyer - 10 g.

For cream:

  • Milk - 1.5 l.
  • Creamy butter - 200 g.
  • Sugar - 1 tbsp.
  • Egg - 6 pcs.
  • Vanillin - 2 h.
  • Flour - 4 tbsp. l.
  • Starch - 3 tbsp. l.

Cooking process:

  1. In the tank for the kneading test, put cottage cheese and squeeze it well with a spoon. You can wipe cottage cheese through a sieve.
  2. To curd eggs, pour sugar, vanillin and add creamy oil softened at home temperature. All these ingredients are drowned and leave the mixture for 20 minutes.
  3. I ask the flour through the sieve and mix with the bundle, and then add it to the curd and hand to the dough. It must be soft and do not stick to the hands and wall of the bowl. Dough cover a piece of food film and place half an hour in the refrigerator.
  4. After this time, the dough is getting out of the refrigerator, cut down on 7 identical pieces, roll them into karobs and spray a little flour.
  5. Each split rolling pin on a sheet of paper for baking into a thin pellet with a thickness of 3-4 mm (thick). Cut from the lepsek cut circles in size and shape of a big plate.
  6. Heat the oven to 180 ° C. Bake it alternately in it (one of the furnace, and the second at that time roll off) all the cakes. Bake for 8-15 minutes each korzh until golden color. Baking time depends on your oven.
  7. The remaining pieces of the dough are baked in the oven, cool and grind the knife into the crumb. She then put up the cake.
  8. For the preparation of cream, a separate saucepan is rinsed with cold water, pour 1.2 liters of milk into it, and bring it to a boiling state on a small fire.
  9. The rest of the milk (300 ml) is transferred to a small bowl, add the eggs, starch and vanillin and vanilion to the recipe for it.
  10. Pour the cooked mixture with a thin jet into boiling milk and, stirring continuously, to the thickening. Then remove a saucepan with a cream from the stove and cool up to the usual home temperature.
  11. Chilled custard break into a bowl of the blender, add the desired amount of oil and sweat into a white magnificent mass.
  12. On a beautiful dish, collect a cake. On each cake, put on one and a half tablespoons of cream and smear it well on the surface. Cream spread the top of the cake and the sides.
  13. Baked dough trimming with a rolling pin into a large crumb, as the small crumb is quickly caught with cream and there will be no crispy. Cracked Sprinkle the cake from all sides. Cake for impregnation Put for a few hours in the refrigerator.

Serve fresh fragrant tea and a pleasant appetite to the cottage cheese "Napoleon"!

Simple and very tasty "Napoleon" from the cookie "ears"

From the delicious puff pastry "ears" you can quickly prepare a wonderful cake, similar to the popular cake "Napoleon". Cooking with custard.


For cream:

  • Milk - 600 ml.
  • Butter cream - 100 g.
  • Egg - 3 pcs.
  • Flour and starch - 2 tbsp. l.
  • Sugar - 4 tbsp. l.
  • Vanilla sugar - 2 h.

Cooking process:

  1. First you need to cook cream for cake. To break the eggs into the bowl, add the desired number of ordinary and vanilla sugar to them, and sort them up to a homogeneous state.
  2. Then pour starch and flour and flour and mix well. Do not stop kneading, gradually pour into this mass of milk.
  3. Place a bowl on a small fire and, continuing to mix the cream, bring it to a boiling condition.
  4. When the cream appears on the surface of the cream of small bubbles, put butter in a bowl and stir cream so that the oil is dissolved, and the cream began to thick.
  5. Fire under the saucepans turn off and leave the cream to completely cooled.
  6. Now you can collect the cake. A large flat plate is stuck a piece of paper for baking and put a number of cookies on it. Several cookies get drunk in the crumb and fill the gaps between the cookies.
  7. Each bed of "ears" is well chopped with a cooked cream. So lay out all cookies and cream. The last layer should be cream. From the quantity of cookies and cream specified in the recipe, you should get a 4-layer cake.
  8. Top cake Sprinkle with chopped cookies and put in the fridge for the night.

You got not very sweet and gentle "Napoleon". Pleasant tea drinking!

Step-by-step recipe for "Napoleon" from Armenian Lavash

Your attention is provided with a recipe for the preparation of "Napoleon" from thin without yeast lavas, which is called Armenian. Such a lava on the texture is very similar to the baked cakes for the cake. It is proposed to lay cakes with a lightweight custard without butter. Choose the number of pita themselves. The best cake is obtained from 18 cakes (9 packs). The ingredients for the cream are designed for 3 panels of the pita.


  • Lavash - 3 packs.
  • Milk - 1 l.
  • Sugar - 1 tbsp.
  • Egg - 3 pcs.
  • Flour - 2 tbsp. l.

Cooking process:

  1. From the pita, cut round cakes in size a large plate. Crop can with scissors or knife.
  2. Corges Place in the microwave for 1 minute. They will sleep well.
  3. To prepare a custard, pour into a saucepan with a thick bottom liter of milk, lean the eggs and pour the specified quantity of sugar. So that the cake is mild, you can cook one-third cream more than indicated in the recipe.
  4. Then pour the wheat flour and mix well well, not whipping the mixture.
  5. Put a saucepan on a small fire and, continuously stirring, cook cream to full thickening. Cooked cream cool to room temperature.
  6. To form a cake, take a large round shape (can be saucepan) and shutting it with a piece of film. So you will easily get a cake from the form.
  7. At the bottom of the form, apply a layer of cream and put the first cake.
  8. Alternately fold into the form of all the cakes, lubricating each pair of cream spoons.
  9. Upper korge spread the cream and wrap the film ends on the cake. Cake hold for a few hours on the table, and then put in the refrigerator overnight.
  10. In the next morning, get a cake from the form, place on a beautiful dish and decorate with grated chocolate, nuts or dried and crushed panel residues.

Pleasant tea drinking!

Cake "Napoleon" classic (from home test) - Photo Step 1

Prepare the ingredients according to the list for cogs and cream. Creamy oil Leave on the table, let it stand, it should be room temperature. Baister!

Cake "Napoleon" classic (from home test) - photo STEP 2

Throw sifted flour into the chopper bowl, put a pinch of salt and margarine. If there is no shredder, then pour flour right on the table, on top of a margarine cube and rubiton, until it turns out a small crumb.

Cake "Napoleon" Classic (from home test) - Photo Step 3

Combine is easily done for 1-2 minutes.

Cake "Napoleon" classic (from home test) - photo Step 4

Mix the egg with icy water, tear the fork well.

Cake "Napoleon" classic (from home test) - photo STEP 5

In a deep vessel (or just on the table), pumped crumbs. Make the center deepening and pour water with an egg. Check the dough.

Cake "Napoleon" classic (from home test) - photo Step 6

The dough is going great in whom, it will not stick to the hands. Divide it on 12 parts.

Cake "Napoleon" classic (from home test) - photo STEP 7

Cut two parchment squares. Corges bake very quickly. Preheat oven to maximum. Every dough pockets roll as thinly as possible, no more than 1 mm thickness. With the help of a plate or cover with a knife handle, cut the circle of test. Put in this form in the oven and bake each korzh for 3-5 minutes.

Cake "Napoleon" classic (from home test) - Photo Step 8

Putting ready to cool onto a flat plate cool, and put the dough residues into the shredder, it is for cake sprinkles.

Cake "Napoleon" Classic (from home test) - Photo Step 9

Corgers are ready. Leave them to cool, let's go to cooking cream.

Cake "Napoleon" Classic (from home test) - Photo Step 10

In the package for the mixer, connect the flour, vanilla and ordinary sugar and eggs. Connect the ingredients by poured by small portions of milk.

Cake "Napoleon" classic (from home test) - photo Step 11

The weight should be homogeneous, without lumps.

Cake "Napoleon" classic (from home test) - photo STEP 12

Put milk on a slow fire and bring to a boil, constantly stirring as soon as the cream becomes thick, immediately remove from the fire. Cook no need!

Cake "Napoleon" classic (from home test) - photo STEP 13

Put in the cream oil room temperature and mixer cream. Cool!

Cake "Napoleon" classic (from home test) - Photo Step 14

Tough for sprinkles fold into the shredder, turn on for a couple of seconds.

Cake "Napoleon" Classic (from home test) - Photo Step 15

Baby is ready!

Cake "Napoleon" classic (from home test) - photo Step 16

Start assembling cake. Flat dish are shining with two pieces of parchment. Put the first cake, lubricate it with 2 -3 tablespoons of cream. Approximately incomplete glass of cream set aside separately, it will be needed to lubricate the sides of the cake.

Cake "Napoleon" classic (from home test) - photo STEP 17

And continue to the very last embarrassment. It is also greased by a good cream and remove the cake for impregnation into the refrigerator for 10 hours. During this time, the cakes will fall. Some hostess put on the last crude gilt to align the cakes, but then you should not miss the top with the cream.

Cake "Napoleon" classic (from home test) - Photo Step 18

After 10 hours, lubricate the sides of the cake cream, update the top, lubricate it again. And sprinkle the bocket with crumbs, then the top.

Cake "Napoleon" classic (from home test) - photo Step 19

When the entire cake is covered, pull the parchment in different directions, so the cake will remain on the plate, and two pieces of parchment with crumbs in your hands. Everything is pure and beautiful!

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Hello everybody. Today I will share with you the recipe for the legendary cake Napoleon. I think many this dessert is associated with childhood, and also - Happy New Year. Therefore, how, most often, it was for this holiday that our moms and grandmothers pumped us with this masterpiece.

There are two camps of people who divided by types of finished product on a "wet" version and "dry", and, if more precisely, it is for impregnated and crisp. I am more likely to taste the "wet" version of Napoleon. With a large amount of custard on milk. Recently, it began to prepare a lightweight version of the cream - a diplomat cream. In addition to these classic options, you can cook with creamy cream and cream-based cream based on mascarpone, it is insanely tasty. With these creams, the cake simply melts in the mouth.

Well, and if you are a lover of "hurt", then simply replace the custard on the oil and you will be happy. For example, cream CHIZ on oil or cream made of boiled condensed milk and oil.

In general, what is Napoleon cake? This is a glass of puff pastry. I will tell you in detail how to prepare this is the puff pastry at home. Of course, you can buy a ready version of a layer test. But, as you understand, the taste will be completely different.

I will not write about the preparation of a custard here, I just give links to two creams, the choice is for you - the cream is classic custard on milk and cream diplomat. Well, for lovers hurt - cream from condensed milk and butter.

So how to prepare Napoleon cake at home. By the way, I want to note that the cake weight in my recipe is 2-2.5 kg., If you want a smaller size, boldly reduce the ingredients twice.

Cake recipe Napoleon step by step with photos.


  1. 450 gr. flour
  2. 250 gr. Cream Oil 82.5%
  3. 1 egg
  4. 150 ml. Icewater
  5. 1 tbsp. l. vinegar 6% (I have a white wine)
  6. 1 tsp. Salt (without a slide)


Creamy oil and a glass with water we send in the freezer for 30 minutes. I usually put oil to the camera from the evening, and in the morning I start cooking.

In a bowl we sift the flour.

We rub our well cooled oil on a large grater, all the time stirring the oil with flour.

Quickly rub the shed oil with a flour with hand, we spend no more than 2-3 minutes.

In cooled water, add egg, salt and vinegar.

Mix the fork. Vinegar may be any, not more than 6%. In my case it is a white wine.

Pour this liquid into the oil - flour mixture and collect the dough into the ball. Here it is not necessary to knead the dough for a long time until uniformity. It is ideally, it turns out with large pieces of unanswered oil.

Our dough is divided by 13-15 parts. This time, I had a diameter of 19 cm. It turned out 15 cores, before that the diameter was 22 cm. It ranked 12-13 corteans. We remove the dough in the container of flour with a flour or in the refrigerator for 3-4 hours, or in the freezer for an hour.

During this time, we prepare cream. I have on the site there are recipes for two types of cream, which are ideal for a layer of this cake. Classic custard on milk and lightweight version - cream diplomat. You can choose cream to your discretion. In these articles, the number of ingredients is designed specifically for this recipe.

After our dough cooled the rolling. If the dough lay in the freezer, then we shift it into the refrigerator. Each time the balls get out of the refrigerator one by one, the rest of the dough is not taken out, so that it did not melt prematurely.

I took advantage of my miracle acquisition - a silicone rug, there are markings with different diameters. In one of the articles, I have already told you about his advantages, then I prepared a dairy girl cake.

Here is my silicone rug. If you didn't find this in your city, then you can order in the BakerStore store for this link - a silicone rug.

If you do not have this device, then I suggest to roll the dough on the parchment, where you will read the circle of the diameter you need in advance (just do not forget to turn the parchment on the other side before the rolling, in order not to eat the dough with the pencil parties). So, at least you understand what to strive for.

The dough must be rolled as thinly constantly sprinkling the flour rolling pin. From the specified number of cortex, the thickness will be just minimal. It is necessary to roll the dough a little more than the outlined circle. First, the dough is too much during baking, well, and secondly, we will make the finishing coverage of our cake.

After you rolled the dough, it should be folded with a fork. So the korzh will not be much climbing when baking.

I baked the cakes right on the rug, if there is no, then rolled cakes are transferred to a baking sheet, and baked at 200 ° 5-7 minutes to golden color. Try to fit on the baking sheet at once 2 embers, so the baking time will be significantly reduced.

As soon as the crude is ready, it is necessary to cut it right away! This is a very important point, as the cakes from the oven are still supporting, as cool, they become fragile and will just crumble. Cutting the same way, focusing on a saucer, neatly a knife. And even easier - to cut through with the help of the cover, it just needs to be scrolled to the left and right on the floor of the turnover, and no knife is necessary, and the circle is perfect. I, unfortunately, did not find the lid of the diameter I needed, and I took advantage of a plate.

Cropped root shifted on the grille and give it to cool.

So we do with each korzh.

During the baking time, our cream will just cool and will be ready for work.

Collect the cake.

I spread a pair of cream spoons for the dish, so that the korzh does not slide.

Top plays the crude.

Lubricate it with cream. The cream does not spare, in my recipe, a sufficient amount comes out (2-3 tablespoons can be calmly taken). So we do with all the korzhi. At your request, you can put some filling in the layer, my mother always puts walnuts, you can add jam or kurd, boiled condensed milk. This time I missed every 3 korzh my home salt caramel, I just had a jar after cooking the cake of Snickers. And you can not add anything, our dessert is so coming to the taste.

After we have collected the entire cake, we give it a bit with your hand on top and send a couple of hours into the refrigerator. During this time, the cakes are slightly impregnated with cream and the cake will fall. You can on top of the cakes to put the load for 30 minutes, so the cakes will be even softer.

Next, lubricate the residues of the sides of the sides and the top. It is most convenient to do this silicone spatula.

We send a cake to the fridge for half an hour, so that the cream grab.

At this time, we put our trimming in a blender and crushing them. I do not like to grind hard in the crumb, it seems to me that it is more suitable for a honey. But you can choose another size for yourself. By the way, you can grind and just with your hands or with the help of a rope, if there is no blender in everyday life.

We sprinkle our cake with these trim.

We clean in the refrigerator to be soaked. Best for the night. From above you can decorate berries, and you can not decorate and leave so.

This is what handsome man turns out. A large number of corteans and cream make this cake truly royal dessert. The recipe for this cake borrowed from Victoria Melnik, for which she is so many thanks.

And, after such a gentle and feminine cake, I will soon tell the recipe for a real male, brutal handsome - the cakes on the dark beer, chocolate cream and Ganash ... And all this splendor of taste will gather in the cake of Prague. The men must appreciate. Do not miss!

Enjoy your meal.

The finest cakes from puff pastry, gentle custard ... It is very tasty! And yes, we will talk about many favorite cake "Napoleon". Surely, many more like trying to try this cake at the girlfriend, moms, grandmothers, because to cook it is not so quick and simple, and it turns out not always well.

We will share proven recipes for classic, chocolate and lazy "Napoleon".

Napoleon Cake: Detailed Preparation Instructions

Interesting fact: invented a cake in Moscow in 1912 in honor of the Century of the Patriotic War. And you also thought that the "Napoleon" cake from France?

Secrets of cooking perfect "Napoleon"

  • Give preference to the flour of the highest grade. Be sure to ask for flour several times, it is recommended 3, this is the basis of the perfect test for dessert.
  • Creamy butter or margarine Take a high percentage of fatty, ideally 82%, the drawing of the test will depend on it. Also use cold oil or margarine. Please note that frozen oil or margarine needs to be defrosting in advance in the refrigerator, otherwise when rolling the dough will rush.
  • We knead the dough quickly and in the cool room. It is important that all the components are chilled.
  • Rolled the finished dough correctly: in one direction from yourself, not pressing and constantly turning the dough layer. Rolled the dough fold into the square and send to the refrigerator for 30-60 minutes, repeat the process several times. The dough should be very thin before baking - 1-2 mm.
Napoleon Cake: Detailed Preparation Instructions
  • To make your cake to be smooth and beautiful, cut the cakes before baking along the selected markup, for example, a plate or cover from the pan. Be sure to roll the curler before departing into the oven.

Classic "Napoleon"

Napoleon Cake: Detailed Preparation Instructions

Excellent recipe, proven over the years.

For dough:

  • Margarine for baking or oil - 400 g;
  • Egg - 1 pc.;
  • Flour - 700 g;
  • Ice water - 150 ml;
  • Salt - 1 pinch.

For custard:

  • Milk - 1 l;
  • Sugar - 1.5 glasses;
  • Egg - 2 pcs;
  • Flour - 3 tbsp. l.;
  • Creamy oil - 200 g;
  • Vanilla sugar - 5 g

Let's start with the preparation of the test. In the bowl of the shredder, pumped the flour sifted several times, salt and put sliced ​​margarine cubes. Turn on the shredder for 1-2 minutes so that it turned out the small crumb. Put it in a deep bowl.

Egg mix with ice water and pour into the deepening made in the center in a bowl with a crumb. Check the dough and divide into 12 equal parts.

Napoleon Cake: Detailed Preparation Instructions

Each dough slice roll into a thin cake, not more than 1 mm. Put the dough on the parchment, cut the edges, but do not remove, but bore together. Cut the root of the fork and send an oven for 3-5 minutes to preheated to 200-220 degrees.

Finished cakes cool down, trimming send to the chopper bowl - it will be our baby to decorate.

With the help of a mixer, get the flour, sugar and eggs. Continuing to beat, pour milk with a thin ridge. Mass should be lush and homogeneous.

Put the future cream on the stove and bring to a boil, stirring constantly. Remove the cream from the fire as soon as it thickens.

Add indoor temperature oil into the cream and take the mixer to uniformity. Ready cream cool down.

Napoleon Cake: Detailed Preparation Instructions

Collect the cake. A glass of cream immediately set aside, it will be needed to lubricate the top and edges of the cake. First korzh lubricate 2-3 tbsp. Spoons of cream, thus collect the whole cake. Lubricate the hot cream all the surface and sides of the dessert. Remove in the refrigerator for 10 hours.

Ready cake decorate with crumb, as well as chocolate, berries, fruits. Ready! Pleasant tea drinking!

Chocolate "Napoleon"

Napoleon Cake: Detailed Preparation Instructions

Original "Napoleon" for chocolate lovers.

For dough:

  • Flour - 330 g;
  • Creamy oil - 190 g;
  • Cocoa powder - 50 g;
  • Sour cream 20% - 150 g;
  • Egg - 1 pc.

For cream:

  • Creamy oil - 170 g;
  • Milk condensed - 380 g;
  • Cocoa powder - 20 g.

Prepare the dough. In the bowl of the shredder, fold the cooled oil, flour, cocoa and turn into a crumb. Stop literally 1-2 minutes. Put the crumb into a deep bowl, in the center make a deepening.

Napoleon Cake: Detailed Preparation Instructions

Sour cream from the egg and put in the recess. Check the dough, assemble in the room and send to the fridge for 30 minutes.

Divide the dough on 8-10 parts, each finely roll on the parchment, cut the edges, leaving them on the parchment, stick to the fork and bake in the oven preheated to 200 degrees until readiness.

Napoleon Cake: Detailed Preparation Instructions

Prepare cream. In a blender bowl, take the room temperature oil from cocoa to pomp. Then, continuing to beat, enter the condensed milk. The cream must be homogeneous.

Collect the cake. Each crude generously smeared with cream, top and sides also dear cream.

Napoleon Cake: Detailed Preparation Instructions

Trimming grind and decorate a cake crumb. Send to refrigerator for 12 hours.

Crisp chocolate "Napoleon" is ready!

Lazy "Napoleon"

Napoleon Cake: Detailed Preparation Instructions

Express version of your favorite cake.

You will need:

  • Puff pastry "ears" - 800 g;
  • Milk - 1 l;
  • Flour - 6 tbsp. l.;
  • Sugar - 0.5 glasses;
  • Vanilla sugar - 10 g;
  • Eggs - 3 pcs.

Prepare cream. In a deep bowl, sculpt the eggs with sugar, parts, pour 1 cup of milk with a thin weaving. An egg-milk mass should be without lumps, homogeneous.

Bring the remaining milk to a boil, then the egg-milk mixture is then pouring the egg-milk mixture, constantly stirring. As soon as the cream thickens - remove from the fire!

Napoleon Cake: Detailed Preparation Instructions

Collect the cake. Part of the cookies are grinding into the crumb, put a little cream. Place a flat layer of cookies on a flat plate, generously smeared with cream, thus collect the whole cake. The top and edges of the cake are smeared with cream, decorate the crumb and put in the fridge for the night.

Pleasant tea drinking!

A source: Napoleon Cake: Detailed Preparation Instructions

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