* Anyuta *
Quote: simfira

Girls, urgently, where to add 1 quarter glass of water? in dough # 2?

Yes
Natalyushka
I love Napoleon! I take it to bookmarks, I will bake all the holidays. Thanks for the master class
Natalyushka
Can you substitute butter for baking margarine?
ychilka
Quote: Natalyushka

Can you substitute butter for baking margarine?

Can. Yesterday I just baked. The dough is excellent, rolls easily, bakes quickly. Thanks to the author for a great recipe.
natapit
abuba
I baked the cake, it turned out very tasty, it is not at all difficult, now Napoleon only according to this recipe and with this cream. Thank you Natasha!
natapit
abuba, to your health!
Agusha
Today I will bake Napoleon for the second time, I really liked the first one with my family, they just complained that the cake was too small. I did it by one and a half proportions, since the exchange all the time has less cakes and the cream turns out for some reason. If everything goes well today, I will add a photo.
Z. Y. Earlier it seemed to me that I did not like Napoleon, but this cake is very good !!!
Thanks a lot to the author
Liora2012
I'll bookmark it, I'll try it on the weekend!
Marusya_G
Made a cake. Thanks for the recipe! Everyone liked it very much! And I especially liked the dough. Tell me, can you make it "for future use", freeze it?
oskar
So I baked
Napoleon cake is not classic

The cake is very tasty. But I did the cream as for the Kremesh cake: Boil about 0.8 liters of milk from the 4th table. spoons of powder. Beat 200 ml of milk with 4 yolks and 100 g of starch. Add this mixture to boiling milk and let it simmer for 30 sec - 1 min with constant stirring. Beat all 4 egg whites from the 4th table. tablespoons of sugar, 2 packs of vanilla sugar, adding it gradually as you beat it. Pour the boiling milk mixture into the whipped egg whites and stir with a spoon. If desired (if you like a not soaked cake), after the cream has cooled, beat 200 grams of butter + 4 tablespoons of sugar and mix with the cream. Sorry Natasha for deviating from your recipe, but she could not resist and share her find with the cream. It tastes better than flour.
Rada-dms
How did I miss it ?! It looks like a dream! Thank you ! And not wet or dry !! Find!
oskar
Thank you so much! I'm just learning. At times it works. Cakes are very addicting, especially if others like them. I myself do not eat them, because I just look in the direction of baking and +10 kg at once
oskar
Did your Napoleon again the other day. The client's guests were delighted. Thank you so much!!! Napoleon cake is not classic (I made roses from apples)
* Anyuta *
oskar, Very nicely decorated. The roses came out great !!! Did you water them with syrup? the photo shows. That they shine.
oskar
Anyuta, thank you very much for the compliment. I do the roses like this: I cook syrup with 200 ml of water + 200 g of sugar. Cut the apples in half, remove the core. Then cut them into very thin slices and boil them in syrup until almost transparent. Then we put the slices on a plate (you need the syrup to stack a little) and after that we "twist" the roses, petal by petal, to the size you need. Once installed on the cake, cover them with a gelatinous solution (1 tsp of gelatin, 1 tsp of sugar and about 2 tablespoons of water). This technique will not let the flowers wither. You can also add some kind of dye to the syrup for color. Chocolate leaves I also gelatin on the wing for shine. Also, while cooking apples, the syrup boils down a little, so I add a little water in the process. I completely forgot that apples should be taken from hard varieties.
lenysk
Please tell me what cream is better to decorate? What goes with it? It's just that I understand that the cream is not structural, you can't decorate with a pastry bag, or with which one you can align it under the mastic?
Dynusya
Natalia, thank you for the recipe. After the first unsuccessful attempt, I thought that I would never again tackle Napoleon. I'm glad I dared to taste your cake. Everything worked out great. Not difficult at all. The cream is delicious. From the fridge, the cake is like ice cream.

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