How to cook a cake Napoleon at home

Our favorite dessert is popular in many countries. Only the name is different everywhere, and there is a difference depending on the taste preferences and traditions of the people. A piece of puff cake with fragrant butter cream becomes an indispensable attribute of a friendly tea party or some holiday.

The classic recipe for cake Napoleon

At the mere mention of the cake "Napoleon", the taste buds begin to feel a delicate, crunchy delicacy with vanilla - creamy custard. It is difficult to resist the temptation to not eat a piece of tea, exuding an alluring aroma or a cup of coffee. As soon as the opportunity falls out, the hands themselves are drawn to make this familiar but never boring cake. Already come up with many variations of this dessert, but the classic recipe is the most favorite.

Ingredients for the dough:

  • Butter (margarine "creamy" is allowed) - 250 g
  • Flour - 160 g (1st ball) and 320 g (2nd ball).
  • Egg.
  • Water -125 ml.
  • Lemon juice - ½ spoon.
  • Salts - on the tip of a spoon.

Ingredients for cream:

  • Oil - pack (250 g).
  • Flour - 50-55 g.
  • Egg.
  • Sugar - 230 g
  • Milk 125 ml.
  • Vanillin - 1 year
  1. Making two balls. Pevy: add lemon juice to water (if not, replace with vinegar). This is for softness, tenderness of the cake. Salt, drive an egg. To mix everything. Parts by adding flour to make a stiff dough. Second: Mix the butter with flour.
  2. Put in the fridge for half an hour.
  3. After time, roll out the 1st ball. On it spread out the 2nd. Collapse in the form of an envelope. And again send in the fridge.
  4. Get it, roll it out, roll it up again in an envelope and in the cold. Such manipulations should be repeated 3-4 times. So we achieve a multi-layered test.
  5. While the dough is in the cold, preparing the cream. Put the oil in a container. It should be at room temperature.
  6. Beat the egg into the milk, pour out the flour and mix well. When heated, the mass will begin to thicken. Stir vigorously so as not to burn and form lumps. Cool it down.
  7. Mix oil with sugar, vanillin, start beating, gradually adding cream.
  8. When the dough has reached the condition, proceed to baking the cake. To do this, divide the dough into 7-8 parts, roll out each cake. The shape is chosen arbitrary (round, square, rectangular). Bake at 180 ° C one by one until lightly browned.
  9. When the cakes are ready and cool, carefully proceed to picking up the cake. Each pancake grease cream and lay on each other. Trimming chop and sprinkle them top and sides of the product.

You can sprinkle the cake with chopped nuts. You can enjoy dessert with a cup of tea in a few hours. He must be thoroughly soaked.

Original and unusual recipes

The standard cake recipe, depending on taste preferences and traditions, varied in every way. Some changes were made to try a little sweets by small lovers of sweets or people who are watching the caloric content of food consumed. But this did not worsen the taste, just appeared a little unusual shade, compared with the classic "Napoleon".

Slovak kremes

In Slovakia, our beloved "Napoleon" is called "Kremesh". The difference from the classic options is that the custard is prepared not on flour, but on starch. It contains raw egg whites, so the eggs must be fresh and tested. The dough can be purchased at the store or make yourself. Cooking technology as in the classic recipe. The necessary components are taken based on half a kilogram of puff pastry.

  • Milk - liter.
  • Egg - 5 pcs.
  • Starch - 130 g
  • Sugar - 450 g
  1. Bake puff pastry cakes.
  2. In half servings of milk add egg yolks and starch. Mix everything well. Separate the proteins into a clean, dry container, otherwise they will not beat up.
  3. In the second part of the milk, pour the sugar, heating to bring to complete dissolution.
  4. Pour a thin stream of milk-egg mixture, stirring continuously, as the cream begins to thicken. Boil.
  5. Beat the whites in a dense foam and pour the hot mixture into them. Mix thoroughly and allow to cool.
  6. Assemble the cake. Sprinkle the edges and cake on top of the crushed crumb.

Serve "yummy" can be in 2-3 hours after it is thoroughly soaked. Keep in the cold.

Napoleon in the pan

What if the cake is needed urgently, and there is no time or opportunity to bake in the oven? You can quickly cook it in a frying pan.

  • Sugar - a glass.
  • Butter (margarine) - 70 g.
  • Soda - 6 g.
  • Eggs - 3 pcs.
  • Flour - 480-500 g.
  • Salt.

Ingredients for cream:

  • Milk - liter.
  • Flour - 75 g
  • Nuts
  • Eggs - 3 pcs.
  • Sugar - 220 g
  • Vanillin - 1 year
  1. Combine eggs with sugar, add salt and soda (previously extinguish with vinegar).
  2. Crumble butter, it should be cold.
  3. Pour out the flour, make the dough. Put "rest" in the cold.
  4. For cream: mix eggs with sugar, add flour. Pour in the milk.
  5. Boil on the fire, stirring intensely, so as not to burn and do not form lumps.
  6. The dough for the cake to make thin. Bake using a frying pan, preferably with a thick bottom. Oven from two sides to ruddy.
  7. While the cakes are warm, trim the edges. Crumbs leave on powder.
  8. Collect the cake, sprinkle the edges and top with crumb with chopped nuts.

If you add butter to the cream (250 g), it will turn out thicker and tastier (richer).

Cottage cheese, with custard vanilla cream

Familiar, but unusual cake, and all thanks to the cottage cheese, which will bring originality and diversity. More will appeal to lovers of wet creams. Prepared according to the standard classic recipe of butter custard.

  • Cottage cheese - 450-500 g.
  • Soda - 3.5 g
  • Eggs - 6 pcs.
  • Flour - 750 g
  • Sugar - 450 g
  • Lemon juice - ½ spoon.
  • Salt.
  1. Combine eggs with sugar, beat.
  2. Add salt, soda, lemon juice, cottage cheese. Mix.
  3. Add flour in portions to knead dough. Soak in the cold for half an hour.
  4. Roll out thin cakes and bake at 180 degrees.
  5. While the cakes are warm, cut. Baby leave on powder.
  6. Assemble the cake, sprinkle the edges and top.

Cake for this recipe is good because it is suitable even for small children, because there is no large amount of fat. Butter is reasonably replaced by cottage cheese. Due to this, calorie baking is also reduced. This will please lovers of "sweet" weightlifting.

Cooking and choosing the best cream for "Napoleon"

You can experiment not only with the test. Skilled confectioners are trying to diversify the standard custard. The portion is calculated on a pound of puff pastry.

No eggs

Urgently need to make a custard, and the eggs in the house was not there, or there are other reasons? Skilled confectioners have developed a cream recipe for this case.

  • Milk - 400-450 ml.
  • Oil - pack (250 g).
  • Sugar - 240 g
  • Flour - 55
  • Vanillin or vanilla sugar.
  1. Mix the milk with flour, stirring so that there are no lumps, bring to a boil. Cook until compacted consistency. Allow to cool.
  2. Mix sugar with butter at room temperature. Carefully, so as not to interrupt.
  3. Combine components and beat a few more minutes to obtain uniformity. The cream is ready to use immediately.

Cottage cheese

The main advantage is lower calorie content compared to classic creamy custard. And what could be better for weightlifting people!

  • Cottage cheese - 270 g
  • Milk - 450 ml.
  • Vanilla.
  • Sugar - 230 g
  • Egg.
  • Flour - 55-65 g.
  1. Mix milk, egg and flour in containers. Brew, stirring constantly to avoid lumps. Allow to cool.
  2. Cottage cheese pre-grind until smooth. Start beating with sugar, gradually add brewed mass.
  3. The cream is very delicate and tasty. If you wish, you can add Mascorpone.

With sour cream

The cream turns out dense and not watery.

  • Sour cream - pack (350 g).
  • Sugar -230 g
  • Oil - pack (250 g).
  • Flour - 55
  • Egg.
  • Vanillin - 1 year
  1. Egg combined with a portion of sugar. Pour the flour, add sour cream. Heat stirring until acquiring a dense consistency. Allow to cool.
  2. The remaining sugar, beat with butter.
  3. Connect.

Use immediately after preparation, otherwise it will become even denser.


Patiser - so called custard, which is used in the famous French pastries. It is perfect for the cake.

  • Milk - 470 ml.
  • Starch - 65
  • Sugar - 170 g
  • Egg yolks - 2 pcs.
  • Vanillin.
  1. Part of the milk mixed with yolks and sugar. Heat up
  2. In the other part to dissolve the starch. Pour with constant stirring. Add vanillin.
  3. Cool down after consistency.


Can be used as a separate dessert. And the cake with this cream will not leave anyone indifferent.

  • Yolks - 3 pcs.
  • Starch - 65
  • Sugar -155 g
  • Milk - 440 ml.
  • Oil - pack (250 g).
  • Chocolate - 100 g (preferably black).
  1. Mix yolks, sugar and starch.
  2. Pour the boiled milk with vigorous stirring.
  3. Boil. Add the chocolate pieces. Allow to cool.
  4. Combine butter with sugar, and whipping, add chocolate mass. The cream is ready.

Useful tips

To make the cake "Napoleon" turned out really tasty, surprised home, and became the pride of the hostess, you need to know some tricks and subtleties of cooking.

  • There is a standard proportion of butter per flour rate, but the more butter, the more tender and more puffy the dough will be.
  • Add vanillin to the cream after the mass has cooled.
  • When picking up the cake, grease the first cake lavishly. Since the rest will be soaked from two sides, and the first with only one.

Whatever recipe you choose, a pleasant tea party with friends or with your family will be unforgettable. Do not be afraid to experiment, as new confectionery masterpieces are born.

Watch the video: Easy Napoleon Cake Recipe (February 2020).

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