fomca
Yulia, he is beautiful!!!!
Pauline, yes, of course I bake it in the oven! Unfortunately, I cannot answer you.
Asitas
in any case, thanks for the recipe) The cake is straight from childhood. I will definitely try to fulfill your recipe
Klionid
Today I once again baked a cake for my daughter for her birthday, everyone was just delighted, thanks for the recipe! I have a question, there is a very tasty cream here, I want a leg of chocolate cakes and with cherries, do you think it will be combined? Maybe someone experimented
fomca
AnastasiaI'm just sure it will match! Try it!
And thank you for the kind words!)
Klionid
Svetlan, this is now generally my favorite! Here is another photo report. This time I did it under mastic, the cakes were either soaked more, they were almost soft, maybe it was because of the mastic, but the taste turned out to be softer. And when she made mastic without decoration, the biscuits crunched a little Napoleon cake (family recipe)
Kokoschka
fomca, I recently made our family recipe, where the cakes are made of sour cream dough ..... and that's something wrong, the toli sour cream has become worse.
I read your recipe Svetik and it really went to my soul!
I have bought everything I want to do, wait with a photo report!
fomca
Lily, I will look forward to the photo report! Good luck!
Anastasia, I do not think that the top layer of mastic could do something with the composition inside the cake) Most likely, the cake was just longer at work, I mean the alignment of the cake, the wrapping and decoration. Therefore, I stayed at room temperature longer, which gave a greater impregnation!
Klionid
Svetlana, but I didn’t think about it!)) and the truth is probably this, so after coating, if the cake under mastic, then it is not necessary to leave it soaked, you can immediately go into the refrigerator, then it will be soaked
fomca
Anastasia, I think yes!
Tanya650tta
Svetochka, but she did it) The customers were delighted, she made it with custard.
I don't know the taste myself, I haven't tried it, but they ordered more) Today I baked the second batch of cakes - it turned out 13 pieces, it could have been more, the last 4 were frankly thicker.
In general, I was very scared by this cake, all these cakes, roll out, etc.
But for those who work with mastic, this is generally a very convenient dough to work with, and knead and roll out - everything is like mastic !!!
THANK YOU FRIEND for such a wonderful recipe !!! I owe you, chess word !!!
fomca
Tatyana, HURRAH!!!!!! Wonderful! And you were afraid. And you tell your customers that there are two types of this cake - "wet" with custard and dense cream with a slight crunch?
Tanya650tta
no, Light, it is you heroes to order honey cakes, napoleons and milk girls)) I pass
this is done by sooooo great friendship and they know what they want, it's easy with them. They are warned that everything is for the first time and I experiment on them !!!
kil
fomcaand I thank for the recipe. I baked one for the New Year for work and the second last week for the christening of my granddaughter, everyone is delighted. My family now told him to always bake. Not very difficult and very tasty. Only, of course, I’m not very neat, but it doesn’t matter, that’s why he’s Napoleon.
fomca
Irina, and thank you very much for your feedback !!!! Eat to your health and please your loved ones !!!
Ninika
Svetlana, thank you very much for this Napoleon's recipe, I do not like a wet cake, but this one, I think, will not fail my expectations. We will try it tomorrow (my father-in-law's birthday), now it is at room temperature, and put it in the refrigerator overnight. There were no problems with the cakes, but the cream did not work out, stratified, the resuscitation with a microwave did not help (before making the cake, I honestly read all 14 pages of the discussion), but, alas ... it did not help me, I smeared it with it turned out, I hope it doesn't spoil the taste
eye
Quote: Ninika
but the cream did not work out, stratified
Inna, in this case, I put the container with the cream in an ointment with warm water, gradually warm it up, stirring it, and beat it again. both times the cream was saved
Ninika
Tatyana, thanks for the advice, next time I will try - it seems that the temperature of the products withstood and the speed of the mixer was small, but ...
and still - I live in the village - so I bought homemade fresh cream, diluted it, since the girls wrote above 180.0, cream and 70.0 milk, cooled it down - and for so long they did not get lost and the process of stratification, it seems to me, had already begun at this stage. The question is why the cream didn’t go off for so long, you’re always afraid that homemade sour cream can immediately turn out butter, but here it’s not what ...
fomca
Ninika, and the cream and milk were mixed at a low speed of the mixer until complete connection? And then the speed was gradually added, reaching the maximum?
And when the cream exfoliates, you can use both a warm bath and a microwave, the main thing is not to overheat to a very liquid state. When the cream warms up from the walls and starts to float, just mix it well and try to beat it again. Sometimes it helps to let the cream stand on the table and rest)
Volume
Svetlana I carry my own Thank you... : rose: For me, "Napolen" used to be a pipe dream (hands don't grow there).
And then the charm of what happened. Cool and fast. Custard cream with butter and condensed milk, a little blueberries (all in double proportion). And my efforts the next day immediately appreciated everything, thanked me. :) Nice ....: oops: and I'm glad to even share the recipe.
And I will repeat it many times.THANK YOU
Napoleon cake (family recipe)Napoleon cake (family recipe)
fomca
Volume, so ... for a dream come true !!!!
Make yourself and loved ones happy!
tania T
Svetochka, tell me, but Napoleon must immediately collect or the cakes can lie down for a day (night)
fomca
Tatyana, and lie down for two days! Only in a dry place! Cover them with a linen towel and that's it.
tania T
Thank you, otherwise I am all in thought, the cake is for September 18, but on the same day I also have a wedding cake, or collect Napoleon today, or tomorrow, I have never done before. Will it last 3 days?
fomca
Oooh! Just in time for my Dr my favorite cake!))) 🌟🌟🌟
Tanya, you can collect tomorrow morning!
tania T
Svetochka, thanks for the advice.
tania T
I'm coming with a report. as for me, this is a very labor-intensive cake, and it also takes a lot of effort to align it under the mastic. Here is the cake just assembled and cut. But of course it was worth trying. Svetochka, thanks again for your help.
Napoleon cake (family recipe)
Katya2912
Hello! I'm new to your forum, I only read normally, and this is the first time I'm writing Pekla today according to your recipe — it's a BOMB, mine are delighted, just went to bed, ate cake. And I generally thought that it was impossible to eat such ... ... as Napoleon (I tried the store once). Thank you very much!!!! Yummy is rare, I will do it often and in triple portions.
Katya2912
And so, if anyone is interested, the cream made butter + condensed milk, and then added milk with boiled flour instead of cream: I took a glass of milk and set it to boil about 3/4, diluted 3 teaspoons of flour for the rest cold and, when the milk boiled, poured it there. In general, I brewed it. and added a spoon in butter with condensed milk. It turned out tasty.
Klionid
I want to add walnuts to the cream, they will not get wet like cream on cream? Added to the ice cream - lost the taste completely
fomca
Kate, thank you for the report and details, use the recipe!
Klionid, the option is also possible with nuts, the cream is dense, the nuts will not get too wet!
Olga
Uh, I made it. Tomorrow we will shoot a sample.
Girls, the question arose, my cakes turned out to be similar to sand, straight crumbly, is that right?
Volume
This is how it should be, do not worry. It will be very, very tasty.
ptitsa
Thanks for the recipe! Made for NG, with small, though insignificant changes, very tasty, everyone liked it! The photo is really not very good, but what is there, sorry.
Napoleon cake (family recipe)
Napoleon cake (family recipe)
Napoleon cake (family recipe)
fomca
Olga, and any photo is enough for us, especially since it is even nothing !!!! I am very glad that you tried this recipe and appreciated it!
ptitsa
Thank you for warm words!
Sueng
Girls Hello! Please tell me instead of margarine I took 82.5% butter. I made dough last night. Started to roll it out and bake it tonight. Baked at 200g. But they do not rise and they turn out oily after baking, even drain the oil
What's wrong then?
maybe the butter is bad or I hammered the dough with flour?
For the first time in my life I decided to bake Napaleon
Sueng
I can't send a photo
fomca
Sueng, did everyone make the dough according to the recipe? It shouldn't be like that, many do it in oil.
Sueng
Yes, everything is as you wrote ... everything according to the recipe
Well, I’ll find your margarine "Pyshka" and try again
Zena
Yes! by the way .. we lost our margarine Pyshka .. I haven't seen it in stores for a long time ..
I opened a hunt for him
fomca
Zhenya, we have Magnet stores.
Zena
we will only be opening .. I saw advertising .. but where I did not have time to read .. at least come back
PY. Sy. I climbed into the Internet .. it turns out that it has opened and works since October 10 .. but on the other side of the city .. very far from me ..
Jiri
fomca, Svetlana, now I smeared the cakes according to your recipe, in the cakes with margarine-Hostess. They turned out to be very fragile and delicate, baked on convection. Thanks for the good recipe!
Tyetyort
Sveta, thanks for the recipe! The dough is pleasantly obedient, for 2 portions of 22 cakes, 60-65 gr each. I didn’t prick it, but cut it with a Tescom roller, baked very evenly. Layering with Sundae or Charlotte or sour cream
fomca
Irina, so it should be, well done!
Elena, glad you are using the recipe! And depending on the cream, the cake tastes different because it turns out!
Kuklaani
Thanks for the recipe! The cake turned out to be delicious, I did everything according to the recipe, the cakes are beautiful. But it seemed to me and my loved ones a little fat and strong. Although every last bit has been reduced, now I will experiment with custard;)
fomca
Kuklaani, and thank you for the report !!! There are many recipes and we are all different, so you need to choose exactly to your taste.
Kizya
Finally, hands have reached your Napoleon! Sveta, thank you, delicious cake !!! I'll bring a photo with a cut later ...
fomca
glad, smart girl, I'm waiting!)
Kizya
Light, how did you still fail ... Your cut is just like a fairy tale!

Napoleon cake (family recipe)

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