Cake "Napoleon" - a cult dish of Soviet cuisine. It takes a lot of time and energy to cook it, so Napoleon can be seen on our tables only on holidays. But thanks to the ready-made puff pastry, you can cook dessert more often.
Cake "Napoleon" from ready-made puff pastry - basic principles of preparation
The basis of the cake is puff cakes. To prepare puff pastry, it will take a lot of time and certain culinary skills. Not every housewife will be able to cope with this task. If the puff pastry turns out wrong, the taste of the cake will be spoiled. And here comes the ready puff pastry, which can be purchased at any store.
For the cake you can use yeast and yeast puff pastry. It is completely thawed, and then thinly rolled out and cut out cakes of the desired shape.
Cakes are baked in the oven, or cooked in a dry pan.
For "Napoleon" you need to bake about 10-12 cakes. One cake is left and crushed into small crumbs. It is used to sprinkle cake.
Relocate cakes with custard, butter, cream or any other cream.
The main thing is to give the cake a good soak. It is advisable to cook it in the evening and leave it overnight.
Recipe 1. Napoleon cake from ready-made puff pastry with custard
Ingredients
a bag of vanilla sugar;
liter of milk;
white sugar - 250 g;
3 large eggs;
40 g butter;
kg puff yeast dough;
75 g of premium flour.
Cooking method
1. Remove the dough from the freezer and let it defrost. Sprinkle the table with flour, cut a slice of dough and roll it slightly into cake. Put on a baking sheet and bake at 180 degrees for 20 minutes. Cakes cut the same size. Cool the finished cakes, and cut them into two lengths. Stack and trim the edges to make the cake even.
2. Pour the milk into a small saucepan and heat until warm. Beat eggs in a deep bowl, add flour, after sifting it. Pour in sugar. Beat everything with a mixer until smooth, the consistency of thick sour cream. Make sure there are no lumps.
3. Introduce the egg mixture in a thin stream into the milk, whisking intensively with a whisk. Keep on the stove, whisking continuously until bubbles appear on the surface. Remove the saucepan from the stove. Put butter and vanillin in a hot cream and shake well. Cool.
4. Put the cake on the dish. Spread a lot of cream on top and edges. So collect the cake until the cakes and cream run out. Sprinkle with crumbs and stand for eight hours.
Recipe 2. Napoleon cake from the finished dough with butter cream
Ingredients
two packs of 0.5 kg puff yeast-free dough;
cream with a fat content of 33% - 250 ml;
400 ml of condensed milk;
butter 82.5% - a pack.
Cooking method
1. Defrost the dough at room temperature. Carefully unfold it and cut it into three to four pieces. Take the dish on which you will form the cake. Roll one part of the dough larger than the dish. Put a plate on it and cut a round cake. Pound it with a fork and put it on the deco, covered with parchment. Set the trim aside. Put the pan in the oven and bake for a quarter of an hour at 200 C. Similarly, bake six cakes. Bake the cuts separately.
2. Combine soft butter with condensed milk and beat with a mixer at low speeds until smooth. Whip the cooled cream into a dense foam. Add whipped cream to the oil-condensed mixture and mix gently with a spatula.
3. Each cake is generously greased with cream and lay in a pile. Smear the sides and top with cream and sprinkle with chopped crumbs. Soak 12 hours.
Recipe 3. Napoleon cake from a ready-made puff pastry with butter and cream
Ingredients
pack of butter;
Art. sour cream oily;
800 g of puff-free yeast dough;
Art. condensed milk;
150 g cane sugar.
Cooking method
1. It is better to use puff pastry cut into squares for a cake. We take out the dough from the freezer and leave it to defrost at room temperature. Lay out the dough on parchment decorated with deco. We pierce it with a fork in several places, and send it to the oven for ten minutes. Bake at 190 C. Similarly, prepare the remaining cakes. Still hot, cut them lengthwise into two parts. Grind one crust into crumbs,
2. Put sugar and sour cream in a bowl and beat with a mixer until smooth. The first cream is ready.
3. In a separate bowl, beat the condensed milk with soft butter. We connect two creams and mix with a spatula. We send the cream to the refrigerator.
4. We completely coat the cooled cakes with cream and spread one on top of the other. We put a board on top and put a jar of water on top. We leave the cake under load for ten minutes. Then we coat the top and edges with cream and sprinkle with crumbs.
Recipe 4. Napoleon cake made from ready-made puff pastry with strawberries
Ingredients
puff pastry - 0.5 kg;
a pound of fresh strawberries.
Cream
six tbsp. l powdered sugar;
two tbsp. thick homemade cream.
Cooking method
1. Remove the dough from the freezer and leave until completely thawed at room temperature. Spread a layer of dough on a table, sprinkled with flour, and cut it into eight squares. Each roll thinly and lay on a parchment-decorated deco. Anneal with a fork and bake until golden brown at 200 C. Fold the prepared cakes in a stack and cut them to get the same size.
2. Beat the cream with a mixer until a firm foam, gradually pouring powdered sugar.
3. Wash strawberries, peel and dry them on a paper towel. Cut the berries into thin slices.
4. Put the cake on a plate, grease it with cream and spread the slices of strawberries. Cover with the following cake and do the same operation. Collect the cake. Decorate the top by coating it with cream and sprinkling with crumbs.
Recipe 5. Napoleon cake made from puff pastry with mascarpone and cherry
Ingredients
100 g of powdered sugar;
a pound of yeast-free puff pastry;
white sugar - 80 g;
250 g of mascarpone cheese;
Art. sour cream with a fat content of 25%;
150 g of cherries.
Cooking method
1. Take the puff pastry, cut into squares, and leave it to defrost. Roll the dough squares into a rectangle. We shift them to the deco, covered with parchment, and send them to the oven for a quarter of an hour. Bake at 180 C.
2. Each cake is divided lengthwise into two parts. Cut the upper fry layer and grind it into crumbs.
3. My cherries under the tap, free from the tails and bones. Put the berries in a blender. Pour sugar here and interrupt into a homogeneous berry mass.
4. Mascarpone is combined with powdered sugar and sour cream. Beat everything in a thick cream with a mixer.
5. Put the cake on the dish. Lubricate it with cream cheese cream. Top with a thin layer of cherry puree. Cover with the following cake and repeat the procedure. We collect the cake and gently press it with your palm. Smear the top and edges of the cake with cream and sprinkle with crumbs.
Recipe 6. Napoleon cake from ready-made puff pastry with cheese cream
Ingredients
kg puff pastry;
coconut flakes - 60 g;
milk - 650 g;
vanilla sugar - 25 g;
eggs - two pcs.;
salt;
white chocolate - 300 g;
flour - 50 g;
250 g of Mascarpone cheese.
Cooking method
1. Remove the dough from the freezer. Defrost and divide into eight parts. Spread one on a table, sprinkle with flour and roll it thinly. Put a dish on which there will be a cake, and cut a circle. Using a rolling pin, transfer it to a deco covered with parchment and bake for eight minutes at 200 degrees.
2. Bake the cuts separately, cool, place in a bag and grind with a rolling pin into crumbs.
3. Pour the milk into a saucepan and put on a slow fire. In a separate bowl, beat two eggs, lightly salt and beat with a whisk. Pour in flour and beat again so that there are no lumps left. Add two ladles of hot milk to the mixes.
4. In a thin stream, introduce the egg-milk mixture into milk and cook, stirring continuously, until the first signs of boiling appear. Remove from the stove, add vanilla sugar and white chocolate broken into pieces. Stir until completely dissolved. Cool the cream. Add the mascarpone to the cooled cream and beat until smooth.
5. Collect the cake, each cake, smearing with cream. Sprinkle coconut flakes every second. Lubricate the top with cream and sprinkle with coconut. You can decorate with Raffaello sweets. Sprinkle the edges with crumb crust.
Recipe 7. Napoleon cake made from puff pastry with custard on semolina
Ingredients
half of Art. Sahara;
500 ml of milk;
puff yeast dough - kg;
Art. condensed milk;
75 g semolina;
150 g butter;
lemon.
Cooking method
1. Divide the fully thawed finished dough into eight parts. Put each one on the table, sprinkled with flour, and roll it thinly. With a plate on which you will form a cake, cut a circle. Prick it in several places with a fork and shift it with a rolling pin to the deco. Bake until golden brown. Cool the finished cakes. Bake the cuts as well, cool and grind them to a crumb state.
2. Pour milk into a stewpan and put on fire. As soon as the first signs of boiling appear, sprinkle semolina with a thin stream, stirring vigorously with a whisk. Cook for five minutes. Then remove from the stove and add the zest and lemon juice to the porridge. Cool.
3. Beat the butter soft with sugar until it is completely dissolved. Enter condensed milk and two tablespoons of porridge. Knead until smooth.
4. Lubricate the cakes with cream and fold them in a pile. Grease the top and edges of the cake and sprinkle with crumbs.
Cake "Napoleon" from ready-made puff pastry - tips and tricks
- Defrost the dough only at room temperature. Never use a microwave for this.
- Puff pastry with a fork in several places before baking.
- After collecting the cake, cover it with a board and set the load on top. Leave for half an hour and only after that decorate the top and sides.
- The longer the cake is infused, the more tender it will turn out.
