Creamy cream for Napoleon cake

Many people ask me what kind of butter cream I use to make Napoleon cake. Here, I share the recipe:

Creamy cream for Napoleon

Grind sugar with eggs, add milk and, stirring, boil the mixture over the fire until it boils. After that, remove the mixture from heat and cool.

Separately knock out the oil white and, continuing to knock out, add the cooled mixture to the oil. Add vanillin or liqueur to the cream.

Composition of products for Napoleon cream

For 200 g of unsalted butter - 0.5 cups of milk, 1 cup of sugar, 1 egg, 1/4 vanillin powder or 2-3 tbsp. spoons of liquor.

A fast and inexpensive alternative to Napoleon cream

Sometimes I am lazy and make Napoleon's cream easier, like this:

I beat a pack of butter with a can of condensed milk with a mixer, then add a tablespoon of lemon juice and coat the cakes. For several hours all this is soaked, and then the cake is ready, bon appetit!

http://www.eat-me.ru/20081204/krem-dlya-napoleona.htm

Creams for ready-made cakes "Cheroka"

Here I have collected various creams for spreading ready-made Cheroke cakes.

To smear one cake, for example, a Cherokee cake, you need 400 gr. cream.

Sour cream for "Ryzhiks".

This is the simplest and most affordable cream. To prepare it you will need:

• 100 g sugar
• 200 gr. sour cream (25%) or yogurt
• 100 g butter

Condensed milk cream with butter for “Ryzhiks” and “Cheroka” biscuit cakes.

• 200 g boiled condensed milk
• 200 g butter

Mix the ingredients at room temperature, preferably beat with a mixer, and the cream is ready.

Custard cream for "Napoleons"

Cook jelly from 200 gr. milk and 1 tablespoon of starch or flour, cool to room temperature, 150 gr. mix softened butter with 150 gr. sugar, add milk jelly in portions to the resulting mass and beat with a mixer.

Lemon water cream for "Ryzhiks"

Ingredients:

• Sugar - sand 2/3 cup
• 1/4 cup water
• Yolks 2 pieces
• 1/3 lemon zest
• Butter 125gr.

Pour sugar with lemon peel with water and bring to a boil. At the same time, grind the yolks in a saucepan. Syrup is poured into the crushed yolks in a thin stream; when the syrup combines with the yolks, it is again put on low heat and, stirring continuously, boiled. In this case, it is necessary to ensure that no lumps form. When the cream is of the desired thickness (the consistency of not thick sour cream), it must be cooled to the state of fresh milk and then combined with butter, cut into small pieces. After that, the mass is whipped with a mixer until fluffy.

Coffee cream for "Ryzhiks" and "Napoleon"

Ingredients:

• Sugar - sand 1/2 cup
• 1/4 cup milk
• Egg 1 piece
• Butter 125gr.
• Ground coffee 1 tsp
• 1/3 cup coffee water.

Coffee is poured with boiling water (half a glass) and left for 15 - 20 minutes, then the infusion is drained and filtered through a fine strainer or through cheesecloth folded several times. The coffee broth is combined with milk and sugar and brought to a boil. At the same time, the egg is ground and combined with a coffee-sugar solution, boiling until thick (the consistency of thin sour cream), cooled to the temperature of fresh milk and this mass is introduced in small portions (about a teaspoon) into the mashed butter, beating continuously with a mixer, until the cream do not double in volume.

Cream with walnuts for "Ryzhiks"

Ingredients:

• Sugar - sand 1/3 cup
• 1/2 cup milk
• Yolks 1 piece
• Flour 1 tsp
• Chopped walnut kernels - 1 cup
• Cognac 1 tsp.

The yolks are pounded with sugar, brandy and flour, the pounded mass is diluted with milk and boiled until thickened. The kernels are finely chopped, ground in a mortar or rolled on a board with a rolling pin. Pounded nuts are added to the finished mass and beat until fluffy.

Egg cream for "Napoleons"

Ingredients:

• Sugar - sand 1/2 cup
• Milk 1 glass
• 1/4 cup flour
• Eggs 2 pieces
• Vanilla sugar 1/4 powder

The eggs are ground with sugar until the sugar grains disappear, then flour and vanilla sugar are added and everything is ground until elastic; hot milk is gradually poured into the pounded mass, stirring continuously. The mixed mass is put on a small fire and, continuing to stir, boil until sour cream is thick. When the cream thickens, knead it especially thoroughly, as it can burn. The cream brought to the desired consistency is removed from the heat and whipped.

The finished chilled cream is used in the filling for puffs, eclairs, etc.

Condensed milk cream with the addition of coffee or cocoa for “Ryzhik”, “Napoleon” and biscuits.

Ingredients:

• Butter 200gr
• Condensed milk 1 glass
• Vanilla sugar 1/3 powder
• Liquor 1 tsp
• Cocoa or instant coffee 1 tbsp. spoon

Unsalted butter is kneaded in a bowl and ground to white. Condensed milk is poured in small portions (no more than a teaspoon) into mashed butter, without ceasing to beat the mass until fluffy, vanilla sugar and liqueur are added to the finished cream. Add dry instant coffee or cocoa if desired.

Whipped protein cream (raw)

Ingredients:

• Egg whites 4 pieces
• Powdered sugar 1/2 cup
• Vanilla sugar 1/2 powder

The whites separated from the yolks are whipped until fluffy with the gradual addition of powdered sugar and vanilla sugar. Beat the cream for at least 20-25 minutes.

The cream can be used in filling for puffs, eclairs

Apricot jam and sour cream cream for "Ryzhiks"

Ingredients:

• Apricot jam 150g
• Sour cream 200gr
• Sugar 50g

Beat the jam with sugar and sour cream until a mass saturated with air.

Whipped cream for the cake layer:

Chocolate

Ingredients:

• Heavy cream 0.25l
• Powdered sugar 1 tbsp. spoon
• Grated chocolate 100 gr.

Pour cold cream into a bowl and beat gently in a circular motion, as when rubbing dough. As soon as they thicken and there is no liquid cream left on the bottom of the dishes, mix them with sugar and lay the cakes and pastries. Sugar should be mixed with cream with gentle, gentle movements.

Vanilla

Ingredients:

• Heavy cream 0.25l
• Powdered sugar 1 tbsp. spoon with top
• Vanilla sugar on the tip of a knife

With cocoa

Ingredients:

• Heavy cream 0.25l
• Powdered sugar 1 tbsp. spoon
• Cocoa powder 1 tbsp. spoon without top
• Butter - a piece the size of a walnut (15gr)

Heat the butter and mix with cocoa powder. Whisk the cream separately and stir in the sugar. Then put a spoonful of cream in the heated butter so that it becomes thinner, then carefully mix it with the rest of the whipped cream.

With strawberry

Ingredients:

• Heavy cream 0.25l
• Powdered sugar 1 tbsp. spoon
• Strawberry 100g

Gently mix the whipped cream with the sugar, then stir in the strawberries, mashed with a fork.

With proteins for "Ryzhiks"

Ingredients:

• Heavy cream 0.25l
• Powdered sugar 20g
• Egg whites 2 pcs
• Fine granulated sugar 80g

Whip cold cream in a saucepan; when thickened, gently mix with sifted icing sugar. Beat the whites separately into a stable foam and, whisking incessantly, add sugar and beat for a while. Then gently stir the whipped egg whites with the whipped cream.

Parisian cream for "Ryzhiks".

Ingredients:

• Chocolate 200-250gr.
• Heavy cream 250g.

Pour grated chocolate into the cream, put the pan on the fire and bring to a boil. As soon as the cream begins to boil, set aside from heat and cool by placing the pan in a bowl of cold water. Then leave it for several hours (preferably until the next day) in a cold room, then beat.

http://www.eat-me.ru/20080820/kremy-gotovyx-korzhej.htm

Who does not know the famous homemade Napoleon cake with custard! Probably, there is 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 is played by a delicate, soft and tasty layer between the cakes - this is a cream.

Today we will look at a few recipes for Napoleon cake cream that I love to cook, they will work for other cakes as well.

Step-by-step photo recipe for Napoleon cake cream. To prepare it, we will need from 10 to 20 minutes of time, depending on how much cream I am preparing and how quickly the milk boils.

Ingredients

• Milk 2.5 tbsp.
• Sugar 1 tbsp.
• Eggs 1 pc.
• Flour 2 tbsp. l.
• Butter 250 g
• Vanilla 0.5 sachet

Making the custard

1. Pour sugar, half a bag of vanillin or 1 bag of vanilla sugar into a plastic or glass bowl, add an egg and grind the mixture until a fluffy mass is obtained. You can beat with a mixer: first at a slow speed, and then increase it.
2. Add one or two heaped tablespoons of flour and grind until the flour is soaked in the mixture and there are no dry crumbs from the flour.
3. At this time, put 2 cups of milk in a saucepan to boil.
4. Pour the remaining half a glass in small portions into a mixture of eggs and flour and grind until a uniform mass without lumps.
5. As soon as the milk boils, pour in the mixture in a thin stream, stirring constantly and not letting the cream burn. Cook it over low heat until boiling. As soon as the cream has become thick, remove it from the heat and leave it to cool slightly.
6. Add butter to the warm cream. Stir until the oil is completely dissolved.
7. The cream is ready, you can soak the cakes.

I often make this cream for the Napoleon cake with custard, for which I bake the cakes in a pan. I also like to add 2-3 tablespoons of cocoa powder to this cream. Then it acquires a light chocolate shade and taste. Add cocoa powder at the very beginning, rubbing the egg with sugar.

You can whip the cooled cream with a mixer to acquire a fluffy mass, but this will not change the taste. Therefore, I always skip this procedure. In this video, you can see how quickly and easily Napoleon cake custard is prepared. The only difference is the number of products and the way they are processed. But the technique remains the same:

Creamy cream with condensed milk

This cream, which I love to make, is from the classic Soviet-era Napoleon cake recipe with condensed milk.

Ingredients

• Condensed milk - 1 can.
• Butter - 250 gr.
• Vanilla sugar - ½ sachet.

It is advisable to beat such a cream with a mixer or blender, then the cream acquires a slight fluffiness. You can also beat it by hand, but it will take a little more time and effort. It takes 5-10 minutes to prepare such a cream.

Cooking condensed milk cream

1. Put the butter out of the refrigerator in advance so that it warms up to room temperature and becomes soft.
2. Put the diced butter in the mixer, or spread it with a spoon, if it becomes very soft, and beat for a few minutes at low speed.
3. Pour in condensed milk in a thin stream and continue to beat for a few more minutes.
4. The cream is considered ready if no traces of condensed milk are visible and the mass has a homogeneous, fluffy consistency.
5. You need to use such a cream immediately - it is not intended for long-term storage.

You can add 1-2 tablespoons of brandy or liquor to the cream to enhance the aroma.
This cream is suitable for Napoleon cake made from ready-made puff pastry, the most delicate and very tasty. In the video at the link below, you will see how easy and quick you can make buttercream with condensed milk:

Butter custard

This cream takes 5-10 minutes. In this recipe, the flour is replaced by potato starch, but it still remains a delicious cream for the Napoleon cake.

Ingredients

• Milk - 0.5 l.
• Egg - 1 pc.
• Sugar - 1 glass.
• Potato starch - 2 tbsp. spoons.
• Butter - 100 gr.

Cooking method

1. Combine all products except oil in a saucepan.
2. Beat with a whisk until smooth.
3. Stirring constantly, put on low heat. Bring the cream to a boil. As soon as the cream becomes thick, remove it.
4. Let it cool to room temperature and add the butter. Stir until the oil is completely dissolved.
5. When the oil is dissolved, beat with a mixer until fluffy. Napoleon cake cream will turn out fluffy and light.

I simplified the way to make the butter custard, but it didn’t affect the taste or texture. For those wishing to adhere to all the rules of preparation, I suggest a link to the video. It shows in detail how to make butter cream for Napoleon cake:

Chocolate custard cream

The most delicious custard for Napoleon cake, in my opinion, is chocolate custard. I really love chocolate and whenever possible I always try to make a chocolate cream for any cake. Time for this cream will take up to half an hour. If you don't want to wait for the cream to cool by itself, you can put it in a bowl of cold water and, stirring it, bring it to the desired temperature. Time will be cut in half.

Ingredients

• 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.

Preparation

1. We heat the milk until warm, add starch or flour. Stir so that there are no lumps.
2. Beat eggs with sugar and vanilla in a separate bowl using a whisk or mixer.
3. Combine both mixtures and mix well.
4. Add chocolate, broken into small pieces.
5. We put the mixture on low heat. Cook the cream until it thickens to the consistency of thick sour cream.
6. Remove the saucepan from the stove and leave to cool to room temperature.
7. Whisk the softened butter, mix with the cream and whisk a little more.

The light aroma of chocolate fills the kitchen. Immediately you imagine a picture with a slight touch of romance and nostalgia: you are at the burning fireplace, in a comfortable armchair. In the hands of a cup of hot chocolate. Nearby on the table is a saucer with your favorite delicacy. Warm and calm.

I remember from my childhood the amazing taste of homemade Napoleon cake, which my mother made. She made it with condensed milk, and with custard, and with puff cakes, and with ordinary ones, and in the oven, and in a pan. The cake was the most beloved and revered in our family, which is why it was transferred by itself into our adult life. Then I experimented with all the options, some turned out to be dry and dense, some tender and melting in the mouth, even the Napoleon snack bar with a spicy filling of cheese, nuts and mushrooms was made - also spicy and tasty!

In general, this cake is a win-win option that your guests and households will always like, you just need to choose the recipe that suits you best. Or you can experiment and get a new, interesting taste every time. Today we will consider several options for making homemade Napoleon cake - with ordinary cakes, with puff according to an old recipe, with custard, with condensed milk and with one more special cream in milk. Go for it and you will succeed!

Classic Napoleon cake with three types of cream

The recipe will suggest three types of cream, since one of them is prepared quickly, the second is longer, and the third is more complex. But they are all very tasty with a slight difference, which will take extra time, but do not think that the taste of the cake depends only on the cream. The thickness of the cakes and the proportional component in them are also of great importance. After all, it is not for nothing that even the most expensive ready-made cakes that are sold will not replace the real taste of homemade baked goods. So, the Napoleon cake step by step, we cook together. First, we will deal with the cakes, this is the basis of the cake.

Cakes for the Napoleon cake

For the cakes, we need to prepare:

1. 0.5 cups of water;
2. 1 chicken yolk;
3. 1 spoonful of vinegar (9%);
4. 375 grams of margarine;
5. 2.5 tbsp. flour.

Let's start by stirring water, yolk and vinegar in a container. Then in a separate bowl or bowl you need to cut the margarine, add flour, knead it all well with your hands.

Pour the liquid mixture from the first container into the second container. We mix.

The dough should lag behind the hands, but also not be very tight. We divide it into equal parts-balls, like large cutlets. We put in the refrigerator for a couple of hours, which helps the dough to roll out more easily.

Roll out, carefully spread on a baking sheet and bake for about 10 minutes each in an already preheated oven (170 degrees).

It is also necessary to pull out the cakes carefully, since they are quite fragile. We put them in a pile, let them cool. By the way, I often bake cakes in a dry frying pan - it also turns out delicious.

The cakes need to be cut off, and the remaining crumb should be chopped (you can use a blender), we will coat the cake with it. So, the cakes are ready, let them cool down, we proceed to the preparation of the cream.

Simple cream for the Napoleon cake: with condensed milk

For him you need to take:

1. 1 can of condensed milk
2. 0.5 packs of oil
3. 200 g sour cream

Take condensed milk either already boiled, or put ordinary condensed milk in a saucepan with water over low heat and boil it for 1 hour. Then soften the butter, add condensed milk and sour cream to it, mix everything, and the cream is ready.

Napoleon cake cream recipe: custard

1. 600 ml of milk;
2. 2 tbsp. tablespoons of flour;
3. 2 eggs;
4. 1 tbsp. Sahara;
5. a bag of vanillin;
6. 50 grams of butter.

First, boil milk (0.5 l.). At this time, 0.1 l. milk we dissolve flour, yolks, separated from proteins, sugar, vanillin. Beat well, then add in a thin stream to boiling milk. Bring to a boil again, throw in butter, whites separately whipped into foam. Bring everything to a boil again.

Let the mass cool, beat it well with a mixer so that there is a homogeneous mass without lumps, spread on the cakes with a generous layer.

The most delicious cream for Napoleon

1. four yolks (at least two eggs);
2. 1.5 cups of sugar;
3. two tbsp. tablespoons of flour with a hill;
4. 800 ml of milk;
5. one packet of vanillin;
6. 200 g butter.

Beat the egg yolks well, add 0.5 tbsp. sugar, flour and a little milk to mix it all up, and there were no lumps (about 100 ml.).

Boil 700 ml separately. milk. Pour the prepared mixture into boiling milk, bring it to thicken. Next, you need to cool the cream. It should not be liquid, but you don't need to make it very thick either. Add vanillin.

Separately grind 1 cup of sugar with butter. And gradually we mix everything into one complex cream. If necessary, we bring it to the desired state with a mixer. This cream is obtained with pearlescent tints - very tasty and beautiful. We grease our cakes with it. We put them one on top of the other. It is better to put the cake under a light press for a couple of hours so that all the cakes are well saturated with cream, and then we make crumbs from the scraps of the cakes and sprinkle them on the cake.

"Napoleon" according to an old recipe from puff pastry with custard

The Napoleon cake was presented to the court of the Russian aristocracy at the anniversary celebration. At that time, Moscow was celebrating the centenary of the victory of the Russian army in the Patriotic War of 1812. The pastry chefs made the cake triangular, like the headdress of a French commander. Hence its name. True, this form turned out to be inconvenient and did not take root, unlike the cake itself. His sweet tooth was highly appreciated. Delicate dessert will not leave anyone indifferent even today. So, Napoleon cake made of puff pastry with custard, a very tasty recipe.

Puff pastry cakes

Softened butter (not margarine!) Is ground with a tablespoon of milk and a third level teaspoon of salt. Take 350 g of butter. Add 2 cups of wheat flour to it. The dough is kneaded until it is elastic and smooth. Then it is formed in the form of a bar, wrapped in cling film and put in the refrigerator for an hour.
The chilled dough is placed on a floured table and rolled out with a rolling pin. The result should be a rectangular layer, about one centimeter thick. It is folded in half twice. The resulting quarter is rolled out and folded again, as for the first time. The puff pastry is ready.

Now a thin plate (4-5 mm) is obtained from it, of course, using a rolling pin. The finished layer is wound onto it in order to gently unfold it on the sheet. It is not necessary to grease a baking sheet with oil, it is enough to moisten its edges with water. So the cakes are not deformed during baking, which takes place at a temperature of 200-220 degrees. By the way, the oven should be preheated. And cut a plate of dough into two equal parts and chop it in several places with a knife.
The cakes will be ready in about 40 minutes or less. They are transferred from a sheet to a board and covered with a kitchen towel. While the cakes are cooling, prepare the cake cream.

Custard

Put 4 tablespoons of sugar, a teaspoon of starch in a small saucepan, break 3 eggs, pour one glass of drinking cream (milk). The products are thoroughly mixed. Place the pot over low heat and heat until the mixture thickens. It must be constantly stirred so that no lumps form. You cannot boil the mixture! If desired, you can make the custard taste vanilla by adding a pinch of vanilla sugar. Or chocolate, if during cooking add chocolate grated on a fine grater (70 g) or a couple of tablespoons of cocoa. Some people like cream with liqueur or cognac (1 tablespoon). Everyone has different preferences.

Cake decoration

On warm cakes, cut off the uneven edges so that they are the same. It is better to do this by placing a plate on top. After that, allow to cool completely. To make the cake beautiful and even, it is better to immediately spread the cakes in a split form, lubricate there, and then remove the form - and the cake turns out to be wonderful, the cakes do not slide out to the sides - the ideal shape is guaranteed!

Then one of them is spread with custard and covered with the second cake.

Cream is also spread on the top and sides of the cake. The scraps that have turned out when leveling the cakes are chopped with a knife into small crumbs. She is sprinkled with cake on all sides.

Napoleon cake is one of the most popular desserts all over the world. With slight differences, it can be found in Russia, and in 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 the "Napoleon", reminiscent of the hat of a French commander. Others argue that the name appeared on the day of the centenary of Bonaparte's exile 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 variety of recipes have been invented for it, but there are also general cooking trends.

The classic cream is prepared on the basis of butter, sugar and milk. At the same time, the milk is brought to a boil, so the cream turns out to be custard and very tender. Everyone chooses the amount of sugar to their liking, so the cake becomes a real treat for those with a sweet tooth. For a more airy consistency, you can add sour cream or cream to the recipe.

The easiest way to make Napoleon cream 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 smeared with still warm cream. They can also decorate the cake on top with a pastry syringe.

Delicate and sweet cream that will not take too much time and effort. To make it fragrant and aromatic, vanillin is present in the recipe. If desired, it can be replaced or supplemented with lemon zest.

Ingredients:

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

Cooking method:

1. Pour milk into a saucepan and put on fire;
2. Carefully separate the whites from the yolks;
3. Put the yolks in a deep bowl and beat, adding sugar;
4. Pour a bag of vanillin into the cream;
5. Add flour and mix thoroughly;
6. Pour a little warm milk from a 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 a spoon;
9. When the cream begins to boil, remove from heat and leave to cool;
10. Put the butter in a deep plate and soften with a spoon;
11. Pour the warm cream into a container with oil in several stages, whisking constantly with a mixer.

Interesting from the net

Condensed milk itself is a favorite delicacy by all, and 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 bag 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 each), continuing to whisk the mixture;
3. Put the cream in a saucepan, heat a little and beat again;
4. Heat the nuts and add to the cream;
5. Pour in a bag of vanilla sugar, mix thoroughly.

The cream turns out to be very light and airy, but only with the right choice of sour cream. It must be fresh and sufficiently fat (20-30%), otherwise it will not churn. With this cream, you can not only grease the cakes, but also decorate the cake on top.

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 hot milk to the rest of the ingredients, whisking the mixture constantly;
6. Pour the resulting mass into a saucepan again and boil again, stirring vigorously;
7. Remove the pan from heat and pour vanillin into the cream;
8. Let the cream cool to room temperature;
9. Add sour cream and stir again.

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

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

• In order for all the components to combine better and faster with each other, it is better to add milk gradually, starting with a small portion. The same goes for the process of adding flour and mixing cream with butter;
• For sour cream, it is very important that the sour cream is greasy. If this is not at hand, then you need to strain the whey from the liquid sour cream, or add a thickener for cream;
• Vanillin or vanilla sugar can be added to the cream for flavor. You need very little vanillin, otherwise the cake will taste bitter.

I remember from my childhood the amazing taste of homemade Napoleon cake, which my mother made. She made it with condensed milk, and with custard, and with puff cakes, and with ordinary ones, and in the oven, and in a pan. The cake was the most beloved and revered in our family, which is why it was transferred by itself into our adult life. Then I experimented with all the options, some turned out to be dry and dense, some tender and melting in the mouth, even the Napoleon snack bar with a spicy filling of cheese, nuts and mushrooms was made - also spicy and tasty!

In general, this cake is a win-win option that your guests and households will always like, you just need to choose the recipe that suits you best. Or you can experiment and get a new, interesting taste every time. Today we will consider several options for making homemade Napoleon cake - with ordinary cakes, with puff according to an old recipe, with custard, with condensed milk and with one more special cream in milk. Go for it and you will succeed!

Classic Napoleon cake with three types of cream

The recipe will suggest three types of cream, since one of them is prepared quickly, the second is longer, and the third is more complex. But they are all very tasty with a slight difference, which will take extra time, but do not think that the taste of the cake depends only on the cream. The thickness of the cakes and the proportional component in them are also of great importance. After all, it is not for nothing that even the most expensive ready-made cakes that are sold will not replace the real taste of homemade baked goods. So, the Napoleon cake step by step, we cook together. First, we will deal with the cakes, this is the basis of the cake.

Cakes for the Napoleon cake

For the cakes, we need to prepare:

1. 0.5 cups of water;
2. 1 chicken yolk;
3. 1 spoonful of vinegar (9%);
4. 375 grams of margarine;
5. 2.5 tbsp. flour.

1. Let's start by stirring water, yolk and vinegar in a container. Then in a separate bowl or bowl you need to cut the margarine, add flour, knead it all well with your hands.
2. Pour the liquid mixture from the first container into the second container. We mix.
3. The dough should lag behind the hands, but also not be very tight. We divide it into equal parts-balls, like large cutlets. We put in the refrigerator for a couple of hours, which helps the dough to roll out more easily.
4. Roll out, carefully spread on a baking sheet and bake for about 10 minutes each in an already preheated oven (170 degrees).
5. It is also necessary to pull out the cakes carefully, since they are quite fragile. We put them in a pile, let them cool. By the way, I often bake cakes in a dry frying pan - it also turns out delicious.
6. The cakes need to be cut off, and the remaining crumb should be chopped (you can use a blender), we will coat the cake with it. So, the cakes are ready, let them cool down, we proceed to the preparation of the cream.

Simple cream for the Napoleon cake: with condensed milk

For him you need to take:

1. 1 can of condensed milk
2. 0.5 packs of oil
3. 200 g sour cream

Take condensed milk either already boiled, or put ordinary condensed milk in a saucepan with water over low heat and boil it for 1 hour. Then soften the butter, add condensed milk and sour cream to it, mix everything, and the cream is ready.

Napoleon cake cream recipe: custard

Products:

1. 600 ml of milk;
2. 2 tbsp. tablespoons of flour;
3. 2 eggs;
4. 1 tbsp. Sahara;
5. a bag of vanillin;
6. 50 grams of butter.

1. First, boil milk (0.5 l.).
2. At this time, 0.1 l. milk we dissolve flour, yolks, separated from proteins, sugar, vanillin. Beat well, then add in a thin stream to boiling milk.
3. Bring to a boil again, throw in butter, whites separately whipped into foam. Bring everything to a boil again.
4. Let the mass cool, beat it well with a mixer so that there is a homogeneous mass without lumps, spread on the cakes with a generous layer.

The most delicious cream for Napoleon

Products:

1. four yolks (at least two eggs);
2. 1.5 cups of sugar;
3. two tbsp. tablespoons of flour with a hill;
4. 800 ml of milk;
5. one packet of vanillin;
6. 200 g butter.

1. Beat the egg yolks well, add 0.5 tbsp. sugar, flour and a little milk to mix it all up, and there were no lumps (about 100 ml.).
2. Boil 700 ml separately. milk. Pour the prepared mixture into boiling milk, bring it to thicken. Next, you need to cool the cream. It should not be liquid, but you don't need to make it very thick either. Add vanillin.
3. Separately grind 1 cup of sugar with butter. And gradually we mix everything into one complex cream. If necessary, we bring it to the desired state with a mixer. This cream is obtained with pearlescent tints - very tasty and beautiful. We grease our cakes with it. We put them one on top of the other. It is better to put the cake under a light press for a couple of hours so that all the cakes are well saturated with cream, and then we make crumbs from the scraps of the cakes and sprinkle them on the cake.

"Napoleon" according to an old recipe from puff pastry with custard

The Napoleon cake was presented to the court of the Russian aristocracy at the anniversary celebration. At that time, Moscow was celebrating the centenary of the victory of the Russian army in the Patriotic War of 1812. The pastry chefs made the cake triangular, like the headdress of a French commander. Hence its name. True, this form turned out to be inconvenient and did not take root, unlike the cake itself. His sweet tooth was highly appreciated. Delicate dessert will not leave anyone indifferent even today. So, Napoleon cake made of puff pastry with custard, a very tasty recipe.

Puff pastry cakes

1. Softened butter (not margarine!) Is ground with a tablespoon of milk and a third level teaspoon of salt. Take 350 g of butter. Add 2 cups of wheat flour to it.
2. The dough is kneaded until it is elastic and smooth. Then it is formed in the form of a bar, wrapped in cling film and put in the refrigerator for an hour.
3. The chilled dough is placed on a floured table and rolled out with a rolling pin. The result should be a rectangular layer, about one centimeter thick.
4. It is folded in half twice. The resulting quarter is rolled out and folded again, as for the first time. The puff pastry is ready.
5. Now a thin plate (4-5 mm) is obtained from it, of course, using a rolling pin. The finished layer is wound onto it in order to gently unfold it on the sheet.
6. It is not necessary to grease a baking sheet with oil, it is enough to moisten its edges with water. So the cakes are not deformed during baking, which takes place at a temperature of 200-220 degrees. By the way, the oven should be preheated. And cut a plate of dough into two equal parts and chop it in several places with a knife.
7. The cakes will be ready in about 40 minutes or less. They are transferred from a sheet to a board and covered with a kitchen towel. While the cakes are cooling, prepare the cake cream.

Custard

1. Put 4 tablespoons of sugar, a teaspoon of starch in a small saucepan, break 3 eggs, pour one glass of drinking cream (milk).
2. The products are thoroughly mixed. Place the pot over low heat and heat until the mixture thickens. It must be constantly stirred so that no lumps form. You cannot boil the mixture!
3. If desired, you can make the custard taste vanilla by adding a pinch of vanilla sugar. Or chocolate, if during cooking add chocolate grated on a fine grater (70 g) or a couple of tablespoons of cocoa.
4. Some people like cream with liqueur or cognac (1 tablespoon). Everyone has different preferences.

Cake decoration

1. On warm cakes, cut off the uneven edges so that they are the same. It is better to do this by placing a plate on top. After that, allow to cool completely.
2. To make the cake beautiful and even, it is better to immediately spread the cakes in a split form, lubricate there, and then remove the form - and the cake turns out to be wonderful, the cakes do not slide out to the sides - the ideal shape is guaranteed!
3. Then one of them is spread with custard and covered with the second cake.
4. Cream is also spread on the top and sides of the cake. The scraps that have turned out when leveling the cakes are chopped with a knife into small crumbs. She is sprinkled with cake on all sides.