Napoleon with a fruit layer. Cake "Napoleon" - the most delicious and original recipes. Homemade puff pastry

1) Pour 900 grams of flour into a large deep container, add salt, add butter cut into small pieces (270 grams). Mix everything with your hands so that the butter mixes with the flour. Add water a little at a time and mix. The dough should look like the one in the picture.

2) From the resulting dough we form 11 balls, these are our future shortcakes.
Roll out thinly, pierce with a fork so that there are no bubbles, sprinkle the baking sheet with flour, lay out our pancake, put in the oven preheated to 200 C for 15 minutes.

3) At the same time, bake the cakes and make the cream. To do this, put 1.25 liters of milk on medium heat. We need to bring the milk to a boil.

4) While the milk is heating up, break 3 eggs into a separate bowl, add sugar, 250 g, beat with a fork, add 150 g of flour, mix everything well. Add 250 ml of milk and mix.

5) By this time, our milk should already be warm, add our egg mixture to the hot milk. Stir constantly until the mixture thickens. (about 15-20 minutes)

6) Remove from heat, add 90 grams of butter, stir, set to cool.

7) Cut off the uneven edges of each finished cake, placing a plate on it. Place the uneven edges in a food processor bowl. We will use them for sprinkling.

These are the shortcakes we got. Don’t be upset if some of your cakes are swollen; after we coat them with cream, all the unevenness will go away)))

After the cakes have cooled and the cream has cooled, we assemble our cake. We grease each cake very generously with cream so that everything is well soaked. I just lost all the cream. Don't forget to grease the sides!

9) Grind the remaining pieces of cake in a food processor and sprinkle the sides of the cake with your hand, carefully applying the crumbs with your palm so that everything sticks.

10) If desired, decorate our cake with fresh tangerines, grapes and blueberries.

You can simply sprinkle with the remaining crumbs, add nuts, chocolate chips, etc.

Bon appetit!

Today I'm making a Napoleon cake... but since I'm a lazy housewife, I use ready-made Napoleon cakes. If you don’t have them on hand, you can bake puff pastry cakes. I’ll say right away that I once made cakes myself, but it was long and troublesome))
Napoleon cake, according to legend, appeared in Russia a very long time ago. Back in 1912, during the celebration of the 100th anniversary of the victory over Bonaparte, the most famous chefs prepared delicious dishes. Then they prepared a new puff pastry with cream, in the shape of a triangle (in memory of Napoleon’s famous cocked hat). The cake was named “Napoleon”.
For Napoleon they use custard. I cook it according to a very simple recipe. I was attracted to it by the fact that it cooks in literally 10 minutes and, even if lumps suddenly appear during the cooking process of the cream, at the last stage they can easily be crushed with a mixer)))

Ingredients:
Products for cream:
milk - 0.5 liters;
butter-100 gr.;
flour-3 tbsp;
sugar-1 glass;
yolks-3 pcs.

Products:
cakes for Napoleon - 1 pack;
kiwi-3 pcs.;
tangerines-3 pcs..

Dish tags: Cold dish, Holiday dish, Sweet, Boiled.

First of all, I sifted all the flour - 700 grams.

Then she put the cooled butter on it and cut it into cubes.

Grind the flour and butter into crumbs.

Break an egg into a glass and beat it with salt.

Fill the glass with filtered water to 250 ml. I got a little more than 200 ml of water, because... the egg was a little less than 50 ml.

Stirred and poured into the crumbs.

Kneaded into an elastic dough. If your dough is too dry or too wet, you can add a little more water or flour accordingly.

I put the dough in a food bag and put it in the refrigerator for 30 minutes.

Dough cutting:

I took the dough out of the refrigerator and cut it into 10 approximately equal pieces.

I rolled a dozen cute balls;)

Each of them was rolled out very thin on a board lightly sprinkled with flour.

I poked the dough with a fork to prevent it from bubbling too much during baking.

Baking the cakes:

Carefully, using a rolling pin, transferred the dough to a baking sheet. I attached a plate and cut a circle around it using a wooden spatula so as not to scratch the Teflon surface. I chose a plate with a diameter of 24 cm.

Bake in an oven preheated to 180-200"C for 5-7 minutes, until lightly browned.

Immediately removed the finished cake from the baking sheet and transferred it to a cooling rack.

In this way I prepared all 10 cakes.

Preparing crumbs for sprinkling:

I folded the pieces of cake cut off on the sides and baked separately.

I broke them and sent them to the chopper (blender).

I ground it into crumbs, which I will later use to cover the sides and top of the cake.

If you don't have a blender, it doesn't matter. These pieces can be converted into crumbs in any mill. Or use a pestle or rolling pin for this - just knead them. You can also try grating it :) But this option seems to me the most labor-intensive.

Preparation of cream:

Prepared the necessary ingredients.

I poured a liter of milk into an aluminum saucepan and set it to heat over low heat. I took store-bought ultra-pasteurized milk with a fat content of 3.2%.

Combined eggs with sugar.

Whipped it into foam.

She heated the milk until it was hot, not allowing it to boil.

I poured a couple of ladles of hot milk into the egg mixture and stirred.

After that, I poured the entire egg mass into the hot milk into a saucepan.

Cooked, stirring constantly with a spoon, not allowing lumps to form, until thickened. Even if you get small lumps, don’t worry - the mass can be beaten and transformed into a homogeneous mass.

In the photo I tried to show the consistency of the cream. It should be quite thick. But it’s important not to overcook it. It took me about 10 minutes to heat and stir.

Remove the cream from the heat and let it cool completely. I usually place the pan in a bowl or sink filled with cold water. Well, if I cook in the cold season, I just take it out onto the balcony. But you can be patient and wait for the cream to cool naturally, just at room temperature.

I took out the butter in advance - by the time it is combined with the cooled part of the cream, it should be completely softened. I crushed it with a spoon.

I added a few spoons of the milk part of the cream from the pan to it.

Then another portion, stirring again with a whisk.

Thus, I combined the butter with all the boiled milk mass. The cream is ready! Does it seem like there is a lot of it? But no! Everything will go away... ;)

Preparation of the layer:

Prepared the necessary products.

I washed the cherries with cool water and removed the seeds.

I put it in a blender along with sugar.

Beat at maximum speed until smooth.

Cake assembly:

The layer can be made anywhere. I decided to distribute it evenly. And since I planned to have three layers of cherry, I decided to apply them like this - between the 2nd and 3rd, 5th and 6th and between the 8th and 9th.

I placed the first cake layer on the cake stand and coated it with cream. Then I placed the second cake layer, again covering it with cream.

I spread 1/3 of the cherry layer over the cream.

I laid out the third, fourth and fifth cake layers, covering each of them with cream. On top of it is another layer of cherry.

Next are the sixth, seventh and eighth cakes with cream. Last time I smeared it with cherry.

Now the ninth and last tenth cake layer is also with cream. I left a couple of spoons of cream for decoration, but this is not necessary.

The previously ground crumbs were sprinkled on the sides of the cake.

I put all the remaining crumbs on top of Napoleon.

I decorated it like this - I placed 12 balls of cream, about 0.5 tsp each, at an equidistant distance from each other. every. Those. placed according to the type of watch dial. I placed one larger ball of cream in the center.

I placed a cherry (washed, dried, pitted) on each ball and pressed it a little into the cream. I placed 3 berries in the center.

I left the cake to soak at room temperature for half a day (less is possible, but it should still sit for 6-8 hours).

The cake turned out incredibly tender and delicious! With a pleasant cherry sourness... ;)

Along with the words “Very tasty!” I was touched by my guest’s phrase: “His taste is... real!” :) This was the best reward for my efforts! ;)

Ingredients:

Chicken egg 6 pcs.

Granulated sugar 400g.

A pinch of salt.

Cottage cheese 500g.

Baking powder 1 teaspoon.

Flour depending on the moisture content of the cottage cheese from 700g. up to 800gr. (the dough should be soft and not sticky to your hands)

Milk 1 liter.

Chicken egg 4 pcs.

Granulated sugar 200g.

Flour 4 tbsp.

Butter 400g.

Cream cheese 400g.

Lady finger cookies.

Fruits and ribbon for decoration.

How to cook:

Let's prepare the dough: Beat the eggs and sugar until the granulated sugar dissolves, add the remaining ingredients and knead a soft dough that should not stick to your hands.

Divide into 15 pieces, put in the refrigerator for 30 minutes.

Roll out each piece of dough into a round cake with a diameter of 20-22cm. Prick with a fork and bake at 180 degrees. 3-5 minutes.

The finished cakes can be trimmed according to the template; we use the trimmings when decorating the sides of the cake if there are no lady fingers cookies.

Prepare the cream: bring the milk to a boil.

Beat the eggs, sugar and flour until smooth, pour in a third of the boiled milk, mix and return the egg-milk mass to the pan with the milk, cook while stirring until thickened.

Add softened butter and cream cheese to the cooled cream and beat until fluffy.

We layer the cakes with cream, it’s convenient to do this in a springform pan, but I don’t have a pan of that diameter. Grease the sides of the cake with cream and glue cookies onto it.

Make a border of cream along the outer edge of the cake.

Wash the fruits, peel them if necessary, cut them and decorate the top of the cake.

Tie a bow for a beautiful presentation. Let the cake sit for a couple of hours.

This quantity of products made a lot of dough, I recommend reducing the amount by a third! I only used 10 baked cakes and froze 5. And I used all the cream.
Lilichka, happy birthday to you, dear! I sincerely admire your recipes, thank you for the positivity you give us and for your kind attitude.

Recipe for winter cake “Napoleon” with fruits with step-by-step preparation.

• Preparation time: 12 minutes
• Cooking time: 2 hours
• Number of servings: 2 servings
• Recipe complexity: Simple recipe

• Calorie Amount: 794 kilocalories
• Type of dish: Baked goods and desserts, Napoleon Cake, Cakes

A simple recipe for winter cake “Napoleon” with fruits with a photo and a step-by-step description of preparation. Can be prepared at home in 2 hours. Contains only 794 kilocalories.

Ingredients for 2 servings

• Butter 250 g
• Puff pastry 400 g
• Condensed milk 400 g
• Chicken egg 6 pieces
• Sugar 8 tablespoons
• Milk 2 cups
• Starch 2 teaspoons
• Fruit 350 g
• Cream liqueur 2 tablespoons

Cooking step by step

1. Thaw the finished puff pastry at room temperature, roll out thinly and cut into circles of the required size. Bake them in the oven, preheated to 180 degrees until golden brown. Cool. Break one of them into crumbs.
2. Buttercream: Beat butter at room temperature until white, then add condensed milk and continue beating until smooth. Place the finished cream in the refrigerator for half an hour.
3. Custard: put sugar, starch in a small saucepan and pour in the eggs; After stirring for 1-2 minutes, add milk, place on the stove and, stirring with a wooden spatula, heat until thickened and the first bubbles appear. Remove from heat and leave the cream to cool. Add cream liqueur to the cooled cream and mix well.
4. Assembling the cake: coat the first layer with buttercream, cover with the second layer. Apply custard to the second cream and cover with the third cake layer. Continue assembling the cake, alternating layers of cream. Important - you need to leave a little buttercream for coating the assembled cake.
5. After finishing assembling the cake, trim off uneven edges, if any, thereby bringing the shape of the cake to the desired look. Cover the entire cake with the remaining buttercream. Sprinkle the sides of the cake with puff pastry crumbs. Leave the top untouched (this will help the fruit stick better).
6. Decorate the finished cake with fruits of your choice and leave overnight to soak.