One of the attributes of both a holiday and everyday tea-drinking is invariably a cake. A culinary masterpiece with a design thought up personally by you, with the ingredients you love the most, and made with your own hands – this cake can please all those who gathered on the day “X” will be remembered for a long time and will not leave indifferent either little sweet teeth or sophisticated gourmands.

Well-known to all the cake “Napoleon” is a classic of the culinary genre, to create it you will need to make a fraction of certain efforts and time, because not every hostess chooses this version of dessert.

The proposed options for the recipe “Napoleon” from the finished dough, will be useful to anyone who is limited in time but wants to see the cake on his desk.

Classic recipe
how сделать торт «Наполеон» частым гостем застолья
Ingredients amount
ready-made puff pastry 1 kg
natural milk 1 l
chicken egg 4 things.
sugar 350 g
wheat flour 3 tbsp. spoons
butter 250 g
vanillin 1 bag
Time for preparing: 120 minutes Calories per 100 grams: 380 Kcal

Cooking Basics

Pre-thawed puff pastry cut into layers, in the amount of 12-16 pieces, taking into account the size of the pan or serving dish. Roll out sliced ​​pieces in cakes measuring 3 or 4 mm thick.

Lay culinary parchment or silicone baking mat on the bottom of the tray, lay out the blank. Pierce the dough with a fork around the perimeter to avoid bloating. Bake in the oven at a temperature of 200 ° C, each cake about 5 minutes, until golden brown.

Remaining dough after rolling, will be useful later for sprinkling the cake, bake in the oven in the same way.

Cooking Custard

In a bowl with high walls break eggs, add a glass of milk, vanillin and sugar, carefully rub the ingredients with a whisk or a mixer. Continuing whipping, enter the flour, avoiding the formation of lumps. Beat until you get a homogeneous mass, similar to the consistency of thick cream.

Pour the remaining milk into a saucepan with a thick bottom, heat it on the stove without boiling. Pour the beaten egg-milk mass into the heated milk, and stirring regularly with a fork or a whisk, avoiding lumping, bring to readiness until the mass thickens..

Remove the dishes from the heat, cool to a warm state. Prepare the butter in advance, beating it with a mixer in a lush foam. Into the oil, add the cooled mixture, also beat..

In the preparation of custard, it is important not to hurry, and to mix the ingredients gradually in small portions, carefully rubbed. Otherwise, the cream will split into components, which is unacceptable.

Cake assembly

Place the baked cakes on top of one another, spreading custard each. The final cake and the sides of the cake is also a lot to miss. Grind the remains of the baked puff pastry using a blender or a grater, crumbed sprinkle the cake from all sides. Cake is ready!

To achieve the best result, you can resort to the following tricks:

  • use prefabricated puff pastry not subjected to re-defrosting, freezing;
  • for baking cakes use parchment baking sheets, without adding fat;
  • before serving, ready-made cake is recommended for aging in a cold place lasting from one hour, this will allow the cake to soak up the cream and avoid dryness.

On the basis of this classic recipe, you can prepare “Napoleon” with the addition of various components, guided by personal taste preferences. The cake can be supplemented with fruits, berries, nuts, condensed milk and other products to your taste..

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How to make a quick “Napoleon” with condensed milk

Required ingredients for one product:

  • prefabricated without yeast puff pastry – 1 kg;
  • sugar – 50 grams;
  • butter – 200 g;
  • condensed milk – 400 gr;
  • cream of high fat content – 250 ml.

Preparation time: baking – 45 minutes, holding in the fridge – from 1 hour. Calories: 440 Kcal per 100 grams.

Cooking Basics

Cakes for a quick “Napoleon” get the scheme of the classic recipe. The sliced ​​layers of the finished puff pastry are baked in the oven with a temperature of 20 o C, about 5 minutes each. Additionally, the dough is prepared for sprinkling..

bake коржи

Cooking cream

Cream with condensed milk is easy to prepare, and this process takes much less time than getting custard. Mix the cream and sugar in a deep bowl with a mixer, mix the soft butter with condensed milk and grind. Combine the whipped cream with the resulting mousse, mix to a uniform mass. Cream ready!

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Cake assembly

It does not differ from the performance of the classic “Napoleon”: cakes smeared with cream are shifted to each other, spread out on all sides, and sprinkled with crumb.

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The cake prepared according to this recipe is distinguished by its increased caloric content and fat content, but all real sweet teeth will be to the taste..

cake наполеон

Lazy “Napoleon” from the finished puff pastry with strawberries

Required ingredients for one product:

  • unleavened puff pastry – 750 g;
  • sugar – 150 g;
  • butter – 200 g;
  • condensed milk – 400 gr;
  • cream 32% fat – 200 ml;
  • fresh strawberries – 350 gr;
  • Mint – 2-3 sprigs.

Preparation time: baking – 45 minutes, holding in the refrigerator – from 30 minutes. Calories: 400 Kcal per 100 grams.

Cooking Basics

For a better understanding, you can study the above recipe of the classic “Napoleon”, here is a brief description.

Thawed and sliced ​​dough bake in the form of layers, until golden brown in an oven with a temperature of 200 ° C, about 5 minutes. Ready cakes to remove and cool.

Cooking cream

Beat cream with a mixer, add sugar. Soften butter, add condensed milk, mix until smooth. In the resulting mixture to enter whipped cream, and once again mix.

Cake assembly

Rinse the fruits of strawberries, remove the stem. Most of the berries cut into plates, leaving a few pieces to decorate the top layer of the cake.

Cakes are laid sequentially, making layers of cream, with the addition of strawberries. Abundantly fluff the top and sides of the cake, sprinkle with crumb, garnish with the remaining berries. Clean in a cold place for aging.

Before serving, decorate the top layer with sprigs of mint. Enjoy your meal!

How to cook “Napoleon” from the finished puff pastry with mascarpone and liqueur

When you want to move away from the habits and try something new and refined, the following recipe will come in handy for the hostess.

Required ingredients for one product:

  • ready puff pastry – 500 gr;
  • sugar – 130 g;
  • milk – 200 ml;
  • egg yolk – 6 pcs .;
  • Mascarpone cheese – 50 gr;
  • wheat flour, seeded – 3 tbsp. spoons;
  • liquor – 50 ml;
  • almond petals – 1 pack.

Preparation time: baking – 1 hour, holding in the refrigerator – 2 hours. Calories: 415 Kcal per 100 grams.

Cooking Basics

Prepare cakes according to the recipe of the classic cake “Napoleon”.

Cooking cream

We use as a basis the recipe for traditional custard. In the prepared and cooled to a temperature just above room cream, add Mascarpone cheese and liqueur. Stir thoroughly, slight beating with a fork or a whisk is allowed..

Cake assembly

Cakes consistently lay down among themselves, sandwich part of the custard, without touching the top layer and sides of the cake. Keep in the fridge for at least 2 hours, then smear the cake with the remaining cream on all sides, and sprinkle with almond petals.

The resulting cake “Napoleon” from the finished puff pastry has increased tenderness and aroma, and will be appreciated by all those gathered at the table.

Using the above recipes, any housewife will be able to please and surprise her guests, because, due to their simplicity and clarity, cooking the Napoleon cake is no longer a difficult task. And this means that now this delicious product can be served on the table more often, while spending a small amount of time and effort.!