Napoleon cake is a cult dish of Soviet cuisine. It takes a lot of time and effort to prepare it, so “Napoleon” can be seen on our tables only on holidays. But thanks to the ready puff pastry, you can cook dessert more often.
Napoleon cake made from ready-made puff pastry - the basic principles of cooking
The basis of the cake are puff cakes. To prepare puff pastry, it will take a long time and certain cooking skills. Not every owner will be able to cope with this task. If the puff pastry turns out wrong, the taste of the cake will be spoiled. And then comes to the rescue ready puff pastry, which can be purchased at any store.
For the cake, you can use yeast and yeast-free puff pastry. It is completely defrosted, and then thinly rolled out and cut out the cakes of the desired shape.
Cakes are baked in the oven, or cooked in a dry frying pan.
For “Napoleon” you need to bake about 10-12 cakes. One cake is left and crushed into fine crumb. It is used for sprinkling cake.
Perelaivayut cakes custard, butter, cream or any other cream.
The main thing is to give the cake soak well. It is advisable to cook it in the evening and leave for the night.
Recipe 1. Napoleon cake made 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 dough puff yeast;
75 g flour of the highest grade.
Method of preparation
1. Take the dough out of the freezer and let it defrost. Sprinkle the table with flour, cut a piece of dough and lightly roll into the 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 in two lengths. Stack and cut the edges to make the cake smooth.
2. Pour the milk into a small saucepan and heat to a warm state. Beat eggs into deep dishes, add flour, sifting it beforehand. Dissolve sugar. Beat all the mixer until smooth, the consistency of thick cream. Make sure that there are no lumps. 3. Introduce the egg mixture in a thin stream into the milk, whipping intensively with a whisk. Keep on the stove, whipping continuously until bubbles appear on the surface. Remove the saucepan from the stove. In the hot cream, put the oil and vanillin and shake well. Cool it down.
4. Put the cake on the dish. Liberally coat the top and edges with cream. So collect the cake until you run out of cakes and cream. Sprinkle with crumbs and hold for eight hours.
Recipe 2. Cake "Napoleon" from the finished dough with butter cream
Ingredients
two packs of 0.5 kg of puff pastry;
cream with fat content of 33% - 250 ml;
400 ml condensed milk;
butter 82.5% - a pack.
Method of preparation
1. Thaw the dough at room temperature. Unfold it carefully and cut into three or four pieces. Take the dish, which will form the cake. Roll out one piece of dough larger than a dish. Put a plate on it and cut a round cake. Prick it with a fork and put it on a deco made with parchment. Trimming set aside. Put the pan in the oven and bake for a quarter of an hour at 200 ° C. Similarly, bake six shortcakes. Cut baking separately.
2. Combine soft butter with condensed milk and beat with a mixer at low speed until smooth. Chilled cream whip in a dense foam. Add the whipped cream to the oil-thickened mixture and mix gently with a spatula.
3. Each cake richly grease cream and put a stack. Sides of cream with the side and top and sprinkle with scraps chopped into crumb. Hold 12 hours.
Recipe 3. Cake "Napoleon" from the finished puff pastry with butter and sour cream
Ingredients
a pack of butter;
Art. sour cream fat;
800 g of unleavened puff pastry;
Art. condensed milk;
150 g cane sugar.
Method of preparation
1. For the cake is better to use puff pastry, cut into squares. Remove the dough from the freezer and leave it at room temperature to defrost. Lay the dough on the parchment decorated with parchment deco. We pierce it with a fork in several places, and send it to the oven for ten minutes. We bake at 190C. Similarly, prepare the remaining cakes. Still hot, cut them lengthwise into two parts. One cake crushed into a crumb, 2. Put sugar and sour cream in a bowl and beat with a mixer until smooth and uniform. The first cream is ready.
3. In a separate bowl, beat the condensed milk with soft butter. Combine the two creams and mix with a spatula. We send the cream in the fridge.
4. Fully cooled cakes are smeared with cream and lay one on top of the other. Put a board on top and place a jar of water on top. Leave the cake under load for ten minutes. Then we coat the top and edges with cream and sprinkle with crumbs.
Recipe 4. Cake "Napoleon" from the finished puff pastry with strawberries
Ingredients
puff pastry - 0.5 kg;
A pound of fresh strawberries.
Cream
six art. l powdered sugar;
two art. thick homemade cream.
Method of preparation
1. Remove the dough from the freezer and leave it to thaw at full temperature at room temperature. Spread the dough on the table, sprinkle it with flour, and cut it into eight squares. Each thinly roll out and lay out on the parchment decorated with deco. Prokalite with a fork and bake until golden brown at 200C. Fold the ready-made cakes in a pile and cut them to make them the same size.
2. Whip cream with a mixer until a stable foam, gradually adding sugar powder.
3. Wash the strawberries, peel the tails and dry on a paper napkin. Cut berries into thin slices.
4. Put the cake on a plate, brush it with butter cream and arrange the strawberry slices. Cover with the following cake and do the same. Collect the cake. Top wrap, smearing it with cream and sprinkle with crumbs.
Recipe 5. Cake "Napoleon" from the finished puff pastry with mascarpone and cherry
Ingredients
100 g of powdered sugar;
Half a kilo of unleavened puff pastry;
white sugar - 80 g;
250 g mascarpone cheese;
Art. sour cream with a fat content of 25%;
150 g cherries.
Method of preparation
1. Take the puff pastry, cut into squares, and leave it to unfreeze. We roll the squares of dough into a rectangle. We shift them to the deco, covered with parchment, and sent to the oven for a quarter of an hour. We bake at 180C.
2. Each cake is divided along into two parts. Cut off the top crisp layer and chop it into a crumb. 3. My cherry under the tap, free from tails and bones. Put the berries in a blender. Pour sugar here and interrupt in a homogeneous mass of berries.
4. Mascarpone combine with powdered sugar and sour cream. Whisk everything in a thick cream with a mixer.
5. Put the dish on the dish. We grease it with sour cream cheese. Top cover with a thin layer of cherry puree. Cover the next cake and repeat the procedure. We collect the cake and lightly press it with the palm of your hand. Cover the top and edges of the cake with cream and sprinkle with crumb.
Recipe 6. Cake "Napoleon" from the finished 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 Mascarpone cheese.
Method of preparation
1. Remove the dough from the freezer. Thaw and divide into eight parts. Spread one by one on the table, sprinkle with flour and thinly roll. Attach to it a dish on which there will be a cake, and cut a circle. Using a rolling pin, transfer it to a deco with parchment and bake for eight minutes at 200 degrees.
2. Cut the cuts separately, cool, put in a bag and chop with a rolling pin into a crumb.
3. Pour the milk into a saucepan and put on a slow fire. Beat two eggs into a separate bowl, lightly salt and whisk together. Pour in flour and whisk again to avoid lumps. Add two ladles of hot milk to the mix and mix.
4. In a thin stream, enter the egg-milk mixture into the milk and boil, stirring continuously, until the first signs of boiling appear. Remove from the stove, add vanilla sugar and white chocolate broken into pieces. Stir until it dissolves. Cool the cream. In the cooled cream, add the mascarpone and whisk until smooth.
5. Collect the cake, each cake, promazyvaya cream. Every second, sprinkle with coconut shavings. Grease the top with cream and sprinkle with coconut. You can decorate with sweets “Raffaello”. Sprinkle the edges with crumb from the cake.
Recipe 7. Napoleon cake made from ready-made puff pastry with quiche on a decoy
Ingredients half art. Sahara;
500 ml of milk;
puff yeast dough - kg;
Art. condensed milk;
75 g semolina;
150 g butter;
lemon.
Method of preparation
1. Divide the fully thawed ready dough into eight parts. Each place on the table, sprinkled with flour, and thinly roll. With the plate on which you will shape the cake, cut a circle. Pin it in several places with a fork and shift it with a rolling pin on the deco. Bake until golden. Cool the finished cakes. Trim just bake, cool and chop to a crumb.
2. Pour the milk into a saucepan and set on fire. As soon as the first signs of boiling appear, add a thin stream of semolina, intensively stirring with a whisk. Boil for five minutes. Then remove from heat and add zest and lemon juice to porridge. Cool it down.
3. Beat the butter, soft with sugar, until it is completely dissolved. Enter the condensed milk and two spoons of porridge. Knead until smooth.
4. Smear the cakes and fold them in a stack. Grease the top and the edges of the cake too and sprinkle it with crumbs.
Napoleon cake made from ready-made puff pastry - tips and tricks
- Defrost the dough only at room temperature. Do not use a microwave oven for this.
- Puff pastry cake before baking pierce with a fork in several places.
- After collecting the cake, cover it with a board and set the load on top. Leave for half an hour and only then decorate the top and sides.
- The longer the cake lasts, the more gentle it will turn out.
