Napoleon cake is one of the most popular desserts all over the world. With minor differences, it can be found in Russia, France, Belgium, the Netherlands, etc. It is made from delicious puff pastry with a variety of cream fillings.

They tried to explain such an unusual name in different ways. Some believe that it came from the triangular shape of “Napoleon,” which resembled the hat of a French commander. Others claim that the name appeared on the centenary of Bonaparte’s expulsion from Russia, when a similar cake was first prepared for the celebration.

Actually, the whole secret of delicious “Napoleon” lies in the right cream. A whole lot of recipes have been invented for it, but there are also general cooking trends.

Classic cream is made from butter, sugar and milk. The milk is brought to a boil, so the cream turns out custard and very tender. Everyone chooses the amount of sugar according to their own taste, so the cake becomes a real treat for those with a sweet tooth. For a more airy consistency, you can add full-fat sour cream or cream to the recipe.

The easiest way to make cream for Napoleon is to use condensed milk. To do this, you just need to buy a jar of condensed milk and mix it with softened butter.

You can diversify the cream by adding walnuts or almonds, cocoa or berry puree. Vanillin, vanilla sugar and lemon zest are also used for flavor.

Cakes for “Napoleon” are coated with still warm cream. You can also decorate the top of the cake using a pastry syringe.

Delicate and sweet cream that does not require extra time and effort. To make it fragrant and aromatic, the recipe contains vanillin. If desired, it can be replaced or supplemented with lemon zest.

Ingredients:

• 1 liter of milk;
• 0.5 kg sugar;
• 100g flour;
• 8 eggs;
• 1 stick of butter;
• Vanillin.

Cooking method:

1. Pour the milk into a saucepan and put on fire;
2. Carefully separate the whites from the yolks;
3. Place the yolks in a deep bowl and beat, adding sugar;
4. Pour a packet of vanillin into the cream;
5. Add flour and mix thoroughly;
6. Pour a little warm milk from the saucepan into a cup and add to the cream, stir;
7. When the remaining milk boils, pour the entire contents of the bowl into it;
8. Stir the cream intensively in one direction, touching the bottom with the spoon;
9. When the cream begins to boil, remove from heat and leave to cool;
10. Place the butter in a deep plate and soften with a spoon;
11. Pour the warm cream into a container with butter in several stages, constantly whisking with a mixer.

Interesting from the network

Condensed milk itself is everyone’s favorite delicacy, but for “Napoleon” you simply cannot find a simpler and more delicious cream! In this case, you can use both boiled and white condensed milk, depending on your own preferences. You can make the cake unusual and original by adding a little fresh strawberry puree to the recipe.

Ingredients:

• 200g butter;
• 200g condensed milk;
• 1 cup walnuts;
• 1 packet of vanilla sugar.

Cooking method:

1. Soften the butter and beat with a mixer until a homogeneous mass is obtained;
2. Add condensed milk in small portions (2-3 tablespoons), continuing to beat the mixture;
3. Place the cream in a saucepan, heat a little and beat again;
4. Crush the nuts and add to the cream;
5. Add a packet of vanilla sugar and mix thoroughly.

The cream turns out very light and airy, but only with the right choice of sour cream. It must be fresh and quite fatty (20-30%), otherwise it will not fluff up. This cream can not only coat the cakes, but also decorate the top of the cake.

Ingredients:

• 500g sour cream;
• 3 glasses of milk;
• 2 tbsp. starch;
• 3 eggs;
• 1 cup of sugar;
• 2g vanillin.

Cooking method:

1. Cool 1 glass of milk and pour into a deep bowl;
2. Dissolve starch in milk;
3. Add sugar and eggs to a common plate, beat;
4. Pour the remaining 2 cups of milk into a saucepan and boil;
5. Slowly add the hot milk to the remaining ingredients, whisking the mixture constantly;
6. Pour the resulting mass back into the pan and boil again, stirring vigorously;
7. Remove the pan from the heat and pour vanilla into the cream;
8. Allow the cream to cool to room temperature;
9. Add sour cream and mix again.

Now you know how to prepare cream for Napoleon cake according to a recipe with a photo. Bon appetit!

Napoleon cake is a unique confectionery product that has become a favorite dessert for several generations. Every cook knows that much in its preparation depends on the cream. Professionals will tell you how to make delicious cream at home:

• In order for all the components to combine better and faster, it is better to add milk gradually, starting with a small portion. The same applies to the process of adding flour and mixing cream with butter;
• For sour cream it is very important that the sour cream is rich. If you don’t have one at hand, then you need to strain off the whey from the liquid sour cream, or add a thickener for the cream;
• For flavor, you can add vanillin or vanilla sugar to the cream. You need very little vanilla, otherwise the cake will be bitter.

Napoleon cake

How to make delicious cream for Napoleon cake at home - step-by-step recipe with video. The cream can be different: custard, creamy, and also chocolate

15 minutes

210 kcal

5/5 (3)

Who doesn’t know the famous homemade Napoleon cake with custard! There is probably not a single woman in our country who has not tried to bake this delicious dessert at least once. There are a great many recipes for this most delicious cake - everyone prepares it in their own way, adding their favorite ingredients to make the cake even tastier. And the main role here plays delicate soft and tasty layer between the cakes- this is a cream.

How to make custard for Napoleon cake at home? After all, cream can be different: custard, creamy, and also with fillers.

Today we will look at several recipes for cream for Napoleon cake that I like to prepare, they are also suitable for other cakes.

Custard for Napoleon cake

So, how to make cream that suits this cake? How long does it take to cook? A step-by-step photo recipe for cream for Napoleon cake will help you. To prepare it we need from 10 to 20 minutes time, depending on how much cream I'm preparing and how quickly the milk boils.

For the custard we need:

It is advisable to take dishes for this cream stainless steel, because when cooked in a simple aluminum saucepan, the cream acquires a slightly grayish tint. And under no circumstances should you beat an egg in such a container for the same reason.

Making custard

I also like to add to this cream 2-3 tablespoons cocoa powder. Then it acquires a light chocolate hue and taste. Add cocoa powder at the very beginning, rubbing the egg with sugar.

You can beat the cooled cream with a mixer to obtain a fluffy mass, but this will not change the taste. That's why I always skip this procedure.

Video recipe

In this video you can see how quickly and easily the custard for Napoleon cake is prepared. The only difference is the number of products and the way they are processed. But the technique remains the same:

The most interesting thing is that history has not saved data on where this cake came from and who made it. According to some rumors, Napoleon himself came up with the recipe for the cake at the moment when his wife found him with one of his maids of honor. According to the emperor’s justification, he shared the invented dessert with the maid of honor “in the ear.” And it turned out to be our famous, everyone’s favorite cake.

You can also do . The following recipe is for your attention.

Butter cream with condensed milk

This cream, which I like to prepare, is made with condensed milk.

For this cream you will need:

• Condensed milk – 1 can.
• Butter – 250 gr.

• Vanilla sugar – ½ sachet.

It is advisable to beat this cream with a mixer or blender, then the cream becomes slightly fluffy. You can also beat it by hand, but it will take a little more time and effort.

To prepare such a cream takes 5-10 minutes.

Making condensed milk cream

You can add it to the cream 1-2 tablespoons cognac or liqueur to enhance the flavor.
This cream is suitable for the most delicate and very tasty.

Video recipe

Another version of the creation of the Napoleon cake says that it was invented by the French pastry chef Appert, who decided to flatter the emperor. He took the King's Galette pie, coated one part with custard, and the other part with cream and strawberry jam. Fold the cakes, alternating cream, and cut into triangles. According to this version, this is how the Napoleon cake turned out.

Butter custard

For this cream takes 5-10 minutes time.
This recipe replaces flour with potato starch, but it still remains a delicious cream for Napoleon cake.

For the cream we take:

• Milk – 0.5 l.
• Egg – 1 pc.
• Sugar – 1 glass.

• Potato starch – 2 tbsp. spoons.
• Butter – 100 gr.

Cooking method

Video recipe

I simplified the method of preparing the butter custard, but this did not affect the taste and texture. For those wishing to adhere to all the cooking rules, I offer a link to the video. Here we show in detail how to make buttercream for Napoleon cake:

A version widespread in Russia says that the Napoleon cake (more precisely, cake) was prepared in 1912 for the 100th anniversary of the victory over Emperor Napoleon. The layered dessert was cut into triangles, which seemed to hint at Bonaparte's triangular headdress. In fact, it doesn’t matter where or how this cake appeared - the main thing is that it took a strong place on our holiday table.

Most delicious custard for the Napoleon cake, in my opinion - it's chocolate custard. I love chocolate very much and whenever possible I always try to make chocolate cream for any cake.

Chocolate custard cream

Time for this cream it will take up to half an hour. If you don’t want to wait for the cream to cool down on its own, you can put it in a bowl of cold water and, stirring, bring it to the desired temperature. The time will be halved.

For chocolate custard you need:

• Milk – 1 glass.
• Potato starch or flour - 2 tbsp. spoons.
• Chicken egg – 2 pcs.
• Sugar or powdered sugar - 1/3 cup.

• Butter – 50 gr.
• Chocolate – 100 gr.
• Vanillin – 2 gr.

Prepare the cream like this

The light aroma of chocolate fills the kitchen. You immediately imagine a picture with a slight note of romance and nostalgia: you are by a burning fireplace, in a cozy armchair. A cup of hot chocolate in your hands. Nearby on the table is a saucer with your favorite delicacy. Warm and calm.

Video recipe

You can put Napoleon in the cream for the cake walnut kernels, peanuts, hazelnuts, hazelnuts, after roasting and crushing them. Each type of nut gives Napoleon a light nutty flavor that will not spoil the taste of your favorite delicacy.

You can also add to the cream berry puree, jam, preserves. To do this, instead of the whole amount of milk, put half of the milk in the recipe, and supplement the other half with berry puree, jam or preserves, depending on your taste preferences. Each additional ingredient gives the cake its own special flavor.

How to determine which cream is tastier and better? I cannot recommend a specific recipe. This is impossible - after all, everyone has their own taste, their own preferences. And you can only determine which cream for the Napoleon cake is better by yourself by preparing the recipes that you like.

It would take a long time to describe cream recipes. Everyone has their own quantity of products, their own cooking methods. I described the basic recipes for cream for Napoleon cake. I use them all the time.

But you probably have tastier recipes, or ones that don’t require heat treatment.

I'd love to read your options. Write, complement, suggest, discuss. Let's share our recipes.

Having decided to bake a Napoleon cake, many people ask the question: “What kind of layer should I prepare for it?”

The fact is that there may be several options here. There is no doubt that custard without oil is best, because it is tasty and does not harm the figure.

The ingredients you need can be found in any kitchen. Interestingly, original ingredients are sometimes added to cake cream to improve the taste and make it original.

General principles

The cream almost always contains whole milk, and the higher its fat content, the better.

For sweetness, add granulated sugar, molasses or honey, it all depends on your preferences.

Instead of sugar, you can use condensed milk or powdered sugar.

The role of a thickener for the cream is played by one of the following components: wheat flour, starch, yolks, melted chocolate.

Choose one of them or combine them, the result promises to be wonderful.

The products must be mixed in a certain sequence and brewed at high temperature. Sometimes they build a water bath for this, but then you won’t be able to quickly achieve the desired result.

Housewives mostly resort to another method, brewing the mixture over low heat.

The cake cream is considered ready when bubbles appear on its surface and it begins to thicken little by little.

After cooling, the mass will become even denser, so take this factor into account when holding a saucepan of cream on the stove.

Vanilla Sugar Custard Recipe

The custard mixture without oil is suitable for layering cakes and filling eclairs. It can also be served as a stand-alone dessert, you just need to work on the decoration.

Yolks and wheat flour act as a thickener; this is enough to obtain a dense, homogeneous mass.

Ingredients: milk – 0.5 l; 2 tbsp. spoons of white flour; 4 yolks; one glass of sugar; a pinch of vanilla.

Progress:

1. Carefully separate the yolks and place them in a saucepan with thick walls.
2. Mix flour with sugar and add to the yolks. Mash the mixture thoroughly; there should be no lumps in it.
3. Pour in the milk in a stream, stirring constantly with a whisk.
4. Place the dishes on low heat and begin to heat the mass, stirring it all the time.
5. At the end of the brewing process, when the cream has already become thick, add vanilla and set the bowl on a stand.
6. To ensure that the custard without oil cools evenly and does not become covered with a film, stir it continuously with a spoon.
7. When the mass becomes warm, beat it with a mixer, this will give it a delicate and airy consistency.

Classic chocolate custard recipe

For a rich taste, use dark chocolate with at least 70% cocoa content. This ingredient is used by confectioners to change the taste; in addition, chocolate perfectly thickens the creamy mass.

Take:

80 sh dark chocolate; milk –0.6 l; a couple of yolks; one and a half glasses of sugar; 2 large spoons of flour (without a slide).

Preparation of cream step by step:

1. First, mix flour and granulated sugar in a saucepan.
2. Add the yolks and use a spatula to mash the mixture until smooth.
3. Gradually pour in cold milk, stir again and place the bowl over low heat.
4. Cook the mixture for a few minutes while stirring continuously until it thickens.
5. At the end of the process, pour the chopped chocolate into the saucepan.
6. Stir the classic custard after removing it from the heat, achieving complete homogeneity. The chocolate pieces should be completely dispersed in the hot mixture.

Before layering the cakes, cool the cream to the temperature of fresh milk. It is not recommended to put it in the refrigerator, otherwise you will get a thick chocolate paste that is difficult to apply to the surface of the cakes.

Custard recipe with starch

Using starch will help make your cream more delicate. Ideally, you have corn starch rather than potato starch.

But this point is not fundamental; use the products you have.

So, you will need:

three yolks; milk – 0.5 liters; 0.2 kg granulated sugar; 3 tbsp. spoons of starch; vanilla or vanilla sugar - to taste.

Cooking steps:

1. In cold milk (you need to take one glass), dilute all the starch specified in the recipe.
2. Place the yolks and sugar in a bowl intended for brewing cream and grind until smooth.
3. Pour in the rest of the milk, stir, and place the dish on the stove.
4. Cook the mixture until it boils, then pour in the diluted starch.
5. Constantly stirring the contents of the saucepan until it thickens.
6. Remove the dishes from the heat, add vanilla sugar.

Before use, the cream should be slightly cooled and whisked until fluffy.

Custard with condensed milk

The layer for the cake can be not only without butter, but also without milk and granulated sugar. The taste remains consistently excellent, the main thing is to have one ingredient at your disposal - condensed milk.

You will need: one and a half tbsp. spoons of flour; can of condensed milk; 1 yolk; vanilla and 200 ml water.

Step-by-step preparation:

1. Grind the yolk with flour.
2. Pour in the condensed milk and mash the mixture with a spatula.
3. Dilute the mixture with cool water and place on the stove.
4. Cook until it thickens, and at the end add flavoring - vanilla sugar.

The finished custard for Napoleon requires cooling, only after which it can be applied to the cakes. If desired, you can beat the layer with a mixer, this will make it airier and more tender.

Chocolate cream with cocoa, but without butter

If you have cocoa powder instead of dark chocolate, I suggest making a delicious filling for eclairs or a layer for Napoleon or other cake.

Keep in mind that the quality of the cream directly depends on the quality of the ingredients, including cocoa.

This powder must be without additives and intended for the preparation of confectionery products.

Product list: 1 glass of sugar; 4 yolks; 30 g cocoa; 2 tbsp. spoons of wheat flour; milk - 2 glasses.

Preparation:

1. Mix sifted cocoa and flour.
2. Add sugar and dilute with a small amount of cold milk. You should end up with a mass of moderate thickness, similar to chocolate spread.
3. It's time to add the yolks; add them one at a time, stirring the mass with a spatula each time.
4. Pour in the remaining milk and place the mixture on low heat.
5. Brew it with continuous stirring so that no lumps form.
6. Remove the dishes from the heat, add vanilla sugar. After cooling, the Napoleon cream is ready for use.

Custard cream with bananas

By adding pieces of bananas or other fruits to the mixture, you will get a delicious dessert. Before you serve it, think about a beautiful presentation.

Be sure to spoon the custard into clear glass bowls and sprinkle with chocolate chips and crushed nuts.

To make a treat, stock up on the necessary products:

milk – 0.4 l; two tablespoons of white flour; three bananas; four tablespoons of granulated sugar; a pinch of cardamom; two raw yolks and a bag of vanilla sugar.

Step-by-step preparation:

1. Pour half the liquid into a saucepan, add sugar and place on the stove.
2. Grind the yolks with ground cardamom, vanilla sugar and flour. Dilute the resulting mixture with cold milk.
3. Place bananas, cut into pieces of arbitrary size, into a blender bowl. Prepare a homogeneous puree and set aside for a while. To ensure that the banana mass is homogeneous and aromatic, buy ripe fruits without any signs of spoilage.
4. Pour the mashed yolks into the boiled sweet milk. Heat the mixture over low heat until it thickens.
5. Lastly, add the banana puree to the custard.

When the mass has cooled, beat it with a mixer, then place it in bowls and decorate.

Custard cream with condensed milk - second preparation option

Butter will add calories to any dessert. To make the treat lighter, exclude butter from the list of products.

Believe me, even without it you will be able to prepare a delicious treat for tea.

For example, eclairs (choux pastries). First prepare the ingredients:

one yolk; milk - half a liter; a can of condensed milk (380 g); 2 tbsp. spoons of starch; a teaspoon of vanilla sugar.

Step-by-step preparation:

1. Dissolve starch in ¼ cup of cold milk.
2. In a saucepan, combine condensed milk and the rest of the milk. Pour in the starch liquid and stir.
3. Grind the yolk with vanilla sugar and add to the other ingredients.
4. Place the dishes over low heat and cook the mixture until it thickens.
5. To add freshness to the cream, I recommend adding strawberry or pineapple puree to it. You can mix in pieces of bananas, oranges, in a word, those fruits that you love most.
6. Just in case, here is a list of ingredients for eclairs: 1 glass of water; the same amount of wheat flour; 4 eggs; ½ stick of butter; a pinch of salt.
7. On the stove, boil water mixed with oil and salt. Add flour and stir the mixture vigorously with a spatula until smooth. When the custard mixture has cooled slightly, beat in the eggs one at a time.
8. Transfer the dough into a pastry bag and squeeze sticks 5-6 cm long onto a baking sheet. Eclairs are baked at a temperature of 210 degrees until golden brown. Never open the oven door!

Lenten custard

Vegetarians should not refuse delicious desserts, because they do not require eggs, milk or butter to prepare them.

As you can see, all animal products are excluded, and the list includes:

50 g wheat flour; a pinch of vanilla; 250 ml purified water; a glass of granulated sugar.

Progress:

1. Fry the flour in a dry frying pan until it turns golden brown.
2. In a separate bowl, dissolve sugar in warm water, add vanilla.
3. Mix flour and sweet water and place on the stove.
4. Cook the mixture, stirring it constantly, otherwise lumps will form or it will burn.

You can brew this cake cream in a water bath, but you will spend much more time.

• If the recipe calls for milk and you don’t have it, you can find a way out and use diluted cream of any fat content. Condensed milk will also come in handy; it needs to be mixed with water in a ratio of 1:4.
• When brewing cream for a cake, it is important to prevent the formation of lumps. I recommend constantly stirring the mixture with a spatula or whisking.
• If, however, the mass turns out to be heterogeneous, it will be easy to correct the situation. Rub it through a sieve or process it with a blender.
• If the custard mixture is not as thick as you would like, add flour to it. But not in dry form, but in diluted form. Take another spoonful of flour, mix with 3-4 spoons of milk, and pour into the saucepan with continuous stirring.

My video recipe

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

Homemade Napoleon cake with custard

Notes:
The butter for preparing the dough should be well chilled, and for the cream - at room temperature.
You can add more sugar to the cream, especially if you prefer very sweet desserts.
Wheat flour for the 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.

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

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

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

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

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

Meanwhile, divide the chilled dough into 8-9 parts, and roll each of them one by one into a thin crust and prick with a fork. This can be done either on a baking sheet or on parchment paper - depending on what shape you have in mind for the cake. It is important that while one piece of dough is being 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 fluffy mass. In principle, if you like lighter desserts, then you don’t need to add butter to the cream at all.

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

Carefully place the second cake layer on top and continue the process 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 sprinkle for the top of the cake.

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

Another recipe for Napoleon cake

Recipe by Ekaterina Marutova

I would like 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 amount 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 tray from the oven.

Required:

For the test:

• flour - approximately 1 kg - from the refrigerator.
• margarine – 4 packs (200 grams each) – should be kept 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’ll write about why during preparation).

Custard for Napoleon cake:

• milk - 4 glasses.
• 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 Napoleon cake with custard

First let's make the dough.

Sift about half the flour onto the table, and use a coarse grater to grate all the margarine (which should be in the freezer before use). When you add margarine, you need to sprinkle it with flour at the same time. Having grated all the margarine, add the rest of the flour and mix quickly.

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

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

While our dough is in the refrigerator, let's prepare 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 the hot milk with sugar, stir until smooth.

Then quickly pour the remaining milk and sugar into the mixture.

While stirring well, you need to bring the custard with milk to a boil and immediately turn it off. NO NEED to boil!

The custard base for the cream is ready; it needs to be cooled before combining with butter. Separately, you need to beat the softened butter, gradually add the cooled custard and vanilla to it.

When the time the dough has been in the refrigerator is up, take out one part and roll it out (sprinkling the table with flour) to a thickness of 4 mm.

Place the homemade dough (very similar to puff pastry) on a baking sheet (which needs to be slightly moistened at the edges), press the edges a little and use a fork to make punctures in several places across the entire surface of the crust. This is necessary so that the cake does not swell.

Place the baking sheet in the oven preheated to 200 degrees. The beautiful ruddy color that you will see will hint to you that the cake is ready. Take out the prepared Napoleon cake layer and place it on a wooden board.

We bake the remaining cakes according to the same principle.

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

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

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

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

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

The most delicious Napoleon cake with custard

(old proven recipe)

Homemade Napoleon 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, without a photo). But when I started preparing it for release, it turned out that I knew this old recipe for Napoleon cake; for many years I have been baking it for my family on major holidays.

Anyuta.

On the Internet I came across countless recipes for the deservedly beloved Napoleon. I prepared it often, but the result was somehow 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 depths of numerous things. Granny is already 87 years old and she doesn’t remember the recipe exactly. But then I found it by chance - joy knew no bounds. As a child, it seemed fabulously tasty to me. And even now my opinion has not changed.

Ingredients:

For the test you will need:

• 1 liter jar (as a means of measurement)
• 1 glass 250 grams.
• 350 g margarine or butter
• liter jar of wheat flour,
• 1 egg,
• 1 tsp. vinegar or vodka,
• water.

Cooking process:

Take a large bowl and chop the margarine and flour in it. I grate the margarine and then grind it with flour until it becomes fine crumbs. I break an egg into an empty glass, add water so that the glass is full, and add a teaspoon of vinegar or vodka. I mix and pour this mixture over the flour and margarine and continue chopping with a knife until smooth on the work surface.

Then I take out the dough for “Napoleon” for 40 minutes. to the cold.

Next, the ball of dough needs to be divided into parts for the cakes. Grandma’s recipe yields 7-8 donuts. I have 12 or more crumpets. The quantity may depend on the size of the baking sheet.

Each Napoleon cake layer is rolled out thinly. Before baking the first donut, I grease the baking sheet with vegetable oil, this is enough (you can just lightly sprinkle it with flour).

Thin cake layers (crumpets) for Napoleon cake bake quickly, so don’t go far from the oven. After baking, I immediately trim the edges to give the desired shape.

Then I assemble the Napoleon layer cake, coating each donut with cream. Decorate Napoleon as you wish.

Traditionally, I make crumbs from the scraps and sprinkle on the top and sides of the cake.

Now about the cream. I use custard.

Custard for Napoleon cake

For the cream recipe we will need:

• 2 glasses of milk,
• 2 eggs,
• 1 tbsp. l. flour,
• 3/4 cup sugar
• 250 gr. butter,
• a packet of vanillin.

How to make custard

To avoid lumps, I beat the eggs with sugar with a mixer until the sugar dissolves, then add flour, as in a sponge cake. There is a little secret - before adding flour to the cream, you need to fry it a little in a frying pan without oil until light brown - this improves the taste of the cream. Add flour, milk. Mix.

Put the custard on the stove to cook, bring to a boil over low heat, stirring all the time so that there are no lumps. Once the mixture thickens, remove from heat.

Cool the custard in the milk and eggs, add it in parts to the softened butter,

and beat again with a mixer until smooth.

To add a piquant taste to the cream, you can add lemon or orange zest.

Let homemade Napoleon cake with custard soak for at least half a day.

Enjoy your tea!

Napoleon cake recipe

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

To prepare Napoleon, cakes made from puff pastry should be greased with cream 5-6 hours before serving. If the dough is not puff pastry, but there are 8-10 cake layers, then the cakes should be spread 8-10 hours before the guests arrive. This time should be enough for the cakes to become saturated with cream.

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

IngredientsNapoleon cake:

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

For creamNapoleon cake:

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

Preparing Napoleon cake:

Chop the flour and margarine until smooth, add water and continue chopping until a dough forms. Divide the dough into several parts and place in the refrigerator for about an hour. We form several large layers from the dough and bake them in the oven until ready. Cool the cakes, coat them with pre-prepared cream, sprinkle the top cake with crumbs.

1 pack of margarine, 2 tbsp. flour,

Chop everything together with a knife.

Break 2 eggs, a little salt, 1 tbsp into a glass. vinegar, chop everything, if half a glass is not liquid then add water.

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

Custard cream for Napoleon.

0.5 liters of milk,

2 l. flour,

0.5 kg. Sahara,

100 gr. butter,

Beat 4 yolks with sugar

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

To prepare “Napoleon”, cakes made from puff pastry should be greased with cream 5-6 hours before serving. If the dough is not puff pastry, but there are 8-10 cake layers, then the cakes should be spread 8-10 hours before the guests arrive. This time should be enough for the cakes to become saturated with cream.

There are several Napoleon recipes. Cakes made according to any of the recipes below can be coated with custard or butter cream, each separately or alternately, spreading one cake with custard and the next cake with butter cream. If you grate lemon zest into any cream on a fine grater, the Napoleon cake will acquire a very pleasant taste and aroma. So, how to make shortcakes?

Napoleon cake recipe

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

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

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

Napoleon cake made from puff pastry

Products for the test:

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

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

Roll out this filled layer from the middle so that no voids form in the sour cream dough along the edges. Having rolled out the dough into a rectangle 10 mm thick, fold it in four, cover it with a napkin and let it stand for 5 minutes, then roll the dough into a rectangle again (you need to roll from the middle to the edges and from the edge to the middle) and fold it in four again. Do this 4 times to get many layers.

When the dough is rolled out for the last time, fold it to form a bar and cut it into pieces according to the number of cakes. From this amount of dough you will get 6 cakes in a regular form and 4 cakes the size of a baking sheet. After you have marked and cut the block, cover it with a napkin and put it in the cold for 2 hours. After this, you can begin making the cakes. Sprinkle a cutting board generously with flour and place one piece of dough the way it was in the refrigerator on a plate, without turning it over, otherwise the puff pastry will break. Roll out the dough to the desired size. Grease a mold or baking sheet with margarine and place the layer on a hot baking sheet or mold so that the dough “runs” less. You need to prick the entire surface of the dough with a fork lengthwise and crosswise. When placing the dough in the mold, lift it a little on the side - the dough will certainly “shrink” in the oven, and after baking the size of the cake will be equal to the size of the bottom of the mold. The cakes are baked in a hot oven until golden brown. Handle the cakes carefully as they are very fragile.

Napoleon layer cake

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

To prepare the dough for “Napoleon” according to this recipe, grind eggs with sand, add soft butter or margarine, continuing to grind until smooth, then add sour cream, stir it into the mixture and add 2 cups of flour (pre-sifted). Mix the flour with the mixture, add the rest of the flour one tablespoon at a time, kneading the dough. Make a bar from the finished dough and divide it into 7-8 parts for large cakes (on a baking sheet) or 9-10 for a regular shape.

Roll out the crust dough thinly. Grease a mold or baking sheet, slightly heated in the oven, with margarine, place the rolled out dough and prick it with a fork along and across the cake. The rolled out dough, as we have already mentioned, is convenient to transfer to a baking sheet by wrapping it around a rolling pin. Stroke the rolling pin and the surface of the dough with your hand “dipped” in flour. When placing the rolled out cake on a baking sheet, roll it off the rolling pin.

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

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

napoleon cake classic

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

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

With this method of preparing dough for Napoleon, the cut part can be turned over and rolled out on either side. This amount of dough makes 4-5 large cakes and 5-6 regular ones.

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

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

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

Napoleon cake cream recipes

To layer the cake layers, use custard or butter cream, or both at the same time.

Products for custard: 1/2 liter of milk, 3 eggs, 1 glass of granulated sugar, 100 g of butter, 2 tablespoons (with top) of flour, vanillin.

Ingredients for butter custard: 2 glasses of milk or cream, 1 glass of granulated sugar, 3 eggs, 2 tablespoons (slightly topped) of flour, vanillin (on the tip of a knife), 50-70 g of butter.

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

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

Custard without vanillin is not as fragrant, although its nutritional value remains unchanged. You can add lemon or orange zest to the custard, or grate chocolate.

Products for buttercream: 300 g butter, 1 can of condensed milk with sugar, vanillin.

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

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

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

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

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

Bon appetit!

Napoleon custard cake

There are many options for making this cake - from quick ones, using ready-made puff pastry or baking 4-5 unpuffed cake layers, to long and meticulous ones - with rolling out homemade puff pastry yourself. I offer a golden mean - this recipe is not the fastest, but also not as boring as it might seem at first glance. I would say that it is the most common among Napoleon lovers. So, Monsieur Napoleon!

Ingredients:
For the test:
2 eggs
300 g butter
6 cups flour (cup = 200 ml)
4 tbsp. l. vinegar
300 ml water
For the custard:
5 yolks
1.5 l. milk
3 tbsp. l. starch
300 g sugar
vanilla to taste
Pour the flour onto the table, add room temperature butter and chop it all into fine, uniform crumbs (I just rubbed it with my hands).
We make a hole in the pile of crumbs and begin to gradually add eggs, vinegar and water there.
Knead into a homogeneous, smooth dough.
Place it in a bowl, cover with cling film and put it in the refrigerator for an hour and a half to two. Then take it out and divide it into 16 equal parts.
Let's start rolling out. First we need to choose the shape in which we will level our cakes. I took an ordinary bowl so that its diameter was smaller than the diameter of the dish on which the cake would lie (in the end it was not a dish at all, but oh well). Next, we decide on the rolling method - either we roll out the cakes directly on a baking sheet, or we do it on a table sprinkled with flour, and then transfer the cake by rolling it onto a rolling pin. I went the other way - each time I took a piece of foil, rolled out and pricked the cake on it (2 mm thick).
We bake the cakes in a preheated oven at 250 degrees. oven until lightly golden (this takes about 5-7 minutes for each cake) and place on a plate. If a couple of cakes didn’t work out - they crumbled, for example - don’t be upset. We will use them to sprinkle the finished cake.
Between baking the cakes, prepare the cream. First, start boiling milk in a saucepan without one glass. While it is boiling, mix the yolks with a glass of milk, vanilla, starch and sugar.
Pour this mixture into the boiled milk and cook, stirring constantly, until the mixture thickens. Then remove from heat, stir for another 3 minutes. Now the cream needs to be cooled. You should not leave it to the will of fate - a film will form on the surface, which, when stirred, will worsen the consistency of the cream. Experienced people advise pouring the cream into the mixer bowl and leaving it spinning at minimum speed. As an option, pour the cream into a wider container, which we will then place in a larger container with cold water and cool, stirring by hand. In general, something like this
When the cream has cooled, we begin to coat the cakes with it. Apply generously, approximately 2-3 tbsp. spoons on the cake. (Don't forget to save a couple of the worst crumb cakes). We leave our still unsightly “Napoleon” in this form for a couple of hours so that the cakes become saturated and settle.

Then we smooth out the protruding edges with a sharp knife, coat the cake with the remaining cream on all sides and sprinkle it with crumbs.
Let it soak completely for 4-5 hours.
Enjoy your tea!