Napoleon cake (family recipe)

[glad]

glad, do not exaggerate!!!!
Your cake and its cut is perfect !!!! I am very glad)

I look at your wonderful and delicious cuts and think, maybe I somehow cooked it wrong ?!

[Kuklaani]

Kuklaani, our Sveta is a cake cutter !!! Many are out of her photo!)))

Good evening. Tell me who made this cake, the dough should burst into your hands as soon as you collect it in whom? I did it according to the recipe, but the dough turns out to be sooooo sticky, as if there was not enough flour. I have the following proportions: 3 cups of flour (a glass of 250 ml), 3/4 cup water is about 180 ml according to my data. When they write in a recipe for measuring glasses, it is not entirely clear what .. How many ml is a glass .. It's easier for me in grams. Tell me who can have more accurate proportions, and should it stick to your hands strongly when I just collect it in someone?

I'm shocked! Sveta! You can not do it this way! I almost ate my fingers. Goodbye figure, yesterday deviated from all the rules of proper nutrition. This is so delicious!
I baked Napoleon before, but I always had it, sometimes very wet, sometimes dry. And this recipe is the most !!! Moderately soaked, soft and yet crisp! Now this is the only way I will bake! Thank you so much.!

Sveta! Thanks for the delicious cake for the holiday !!!

[Olga]

Olga, Vera, girls, my good !!!
How glad I am that you liked the cake! cook with love and health!
Svetlana, take the most common glass, standard, faceted. The fact is that even with given grams, the dough can be sticky or, on the contrary, tight. It already depends on the size of the eggs and the moisture content of the flour. Therefore, sticky - add flour until you get a pleasant organoleptic sensation)

Girls! Who uses the cake recipe! I would like to draw your attention and amend the recipe, as I do at the moment.
Now I roll out 18-19 cakes from a portion of dough with a diameter of 24 cm, after they are baked, the diameter becomes 22 cm.
And, accordingly, I slightly increase the portion of the cream, up to about 250 grams of oil.

tell me why the cakes are NOT bubbling !? Absolutely even pancakes and that's it!

Did you forget the baking powder?

Absolutely even pancakes and that's it!

And the temperature is 200 degrees? At this temperature, the cakes swell.

What soft crunchy cakes are obtained according to this recipe! I went to say thank you No, not so - THANKS!

With what pleasure we are eating this cake now 🍰

[Elena]

Elena, what a handsome man you have turned out!
And the photo is just lovely sight!

Yes Yes! Delicious! Yesterday the customer said that she almost ate her fingers: lol: but it is certainly hard to bake it in the heat. My oven baked each cake for 5 minutes. And there were 20 of them

[Svetlana]

Svetlana, Thank you! The recipe is now bookmarked forever.
Vera, I baked it in March, now I would die for sure. My gas oven bakes each cake for 10-15 minutes. I try to make them small so that I can put at least 2 pieces on a baking sheet. Otherwise, it's until morning.

Lena, I also have gas. I try to set it higher, then it bakes a little faster

Once upon a time I made Napoleon. I was still a girl. Probably pressed hard at the end - the cakes cracked strongly, the cream crawled in all directions. I didn't like it in general. Should I try again?

[fomca]

fomcaThanks for the recipe! I saw his discussion on the New Year's theme and, despite the fact that I only recently baked Napoleon, I decided to try this recipe. And she was right. Still, custard is not the best option for me. And here the cream is perfect. Only sweetish, next time I will add more or butter or cream. And the cakes are wonderful.I got 11 pieces I don't know what size In general, beauty, not cake!

I agree completely! This Napoleon is actually perfect, I only bake it for the New Year. Many thanks to the author

Good day! I ask for help! I cooked this cake twice. Hard cakes were obtained both times. Made strictly according to the recipe. What could be the problem? New Year is coming soon, I want to make a delicious cake!

Either excess flour, or the margarine is not what you need. By the way, I make dough in butter. And the main thing is not to hammer the dough with flour. Good luck!

Thanks for the advice.
I used butter

Good day! I ask for help! I cooked this cake twice. Hard cakes were obtained both times. Made strictly according to the recipe. What could be the problem? New Year is coming soon, I want to make a delicious cake!

You've probably kneaded the dough for a long time. It cannot be kneaded for a long time. It should remain unevenly mixed with the pieces of butter. There is a video on YouTube where a gypsy blogger shows how to make such a dough. I recommend watching.

Yes, by the way, here in the recipe it is also written and from the photo you can see that the dough just needs to be collected in a lump, but not kneaded.

Oh girls, thanks a lot. I'll bake tomorrow. Every piece of advice is invaluable. I hope everything works out.

[fomca]

fomca, Svetlana! Thanks for the cake recipe, I really liked it!
I bookmarked it for a long time, but I couldn't use the recipe. Finally decided to bake for the New Year.
She baked and coated on the 31st day, of course, the cakes did not have time to soak until 12. But this afternoon the cake melted in my mouth. I will repeat it for Christmas. I liked the cream more than butter-custard. And I'll make the cakes a little darker, otherwise I was afraid to bake them. In the context, they are pale.
Thank you very much!

[Svetlana]

Svetlana, Happy New Year and many thanks for the recipe!
About 3 kg cake came out with a double portion. I liked it very much, delicious 😋. Next time I will make the cakes more tanned, I was afraid to overexpose - it turned out white)

[notka_notka]

notka_notka, what a handsome appetizing turned out! Natasha, what is the diameter of the raw cakes?

[thrill]

thrill, Thank you, Lyuba. I cut it with an adjustment ring, there was a little more than the 25 mark. I think that 26 cm is about

[Olga]

Olga, Natalia, girls, you are so smart that you were not too lazy and prepared this difficult cake to bake! I had a large batch of Bird's milk for the New Year, and I made it myself, so to speak, at the same time!
The cakes shrink when baking, Lyuba, 2 cm more needs to be done from the desired result.

[Svetlana]

Svetlana, thanks. Where can I see your bird milk cakes?

... where to see your bird milk cakes?

And the recipe for this cake in your version, please)

Olga, Natalya, girls, you are so smart that you were not too lazy and prepared this difficult cake to bake

Very appetizing slice in your photo! I baked it and did not regret it!
Yesterday I bought condensed milk and butter again, tomorrow I will bake cakes.
Thanks for sharing the recipe!

[Natalia]

Natalia, I make Bird's milk recipe Craftswoman Cake "Bird's milk" on gelatin (from the magazine "Rabotnitsa"), both in the classic version and with the addition of additional layers - a chocolate layer with nuts, caramel, a crunchy layer with puffed rice or add chocolate in a souffle and you get chocolate Bird's milk.
Glaze from Prona Mirror glaze on cocoa powder
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[Svetlana]

Svetlana, thanks for the family recipe for this wonderful cake. Cream is ideal for me, I like it when there is a slight crunch in the cakes), I don't like "wet" Napoleon)

[Marusya]

Marusya, glad I appreciated the cake!
Thanks for the wonderful photo report!

And I baked the second time for Christmas. I didn't have time to photograph a whole one, here's what remains:


Everyone liked the cake. Thanks for the recipe!

I make Bird's milk according to the recipe Artisan I Cake "Bird's milk" on gelatin (from the magazine "Worker")

Sveta, one portion of Prescription Bird is enough for two cakes? What is their diameter? Probably 18 or 20 cm?

I apologize for being off topic.

I love Napoleon, but how do you bake the cakes, because all at once on the baking sheet will not fit

[_Milana_]

_Milana_, the diameter of the form is 16-18 cm, just one portion of the Bird goes into two cakes.

Newbie, one cake at a time !! For baking all the cakes about 2 hours.

And I baked this cake. But. Something went wrong. There were some questions. Why did oil leak out when baking cakes? 82.5% butter was put into the dough.

[Irulja]

Irulja, low baking temperature! Keep the dough in the refrigerator all the time.

[fomca]

fomca,

Sveta, a wonderful and not particularly intricate recipe. I like it. Of course, it's not puff pastry, although it looks like. Yours is a little different, but no less tasty and very interesting. The layering is also excellent. And crispness and softness at the same time. Thank you from the bottom of my heart and family))! The son said that the cream resembles an ice cream. Brilliantly rub butter dipped in flour. In general, I rolled a piece in flour so that it would not melt and stick to my hands - this was always the most disgusting for me)). I used to rub frozen butter. However, this is very difficult. And by sweetness it is moderate to me.
By the way, butter is everywhere.

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Svetlana, I also baked cakes according to this recipe. It turned out 12 pieces, 20 cm in diameter. The dough is easy to work with, not sticky at all, delicious cakes. Only the cream I made was another "custard egg".

I didn't have time to take a photo of the cut, they quickly ate it.

Good afternoon, thank you for the recipe and some photos. We haven't tried the cake yet, so the photo of the cut is later. And the height is not final, he still stands under the yoke of the night. The diameter of the cakes in the finished form is about 25 cm. I made a double portion, all according to the recipe. On the first day, I kneaded the dough, divided it into 16 pieces, 102 grams each (weighed the dough and divided by 16) and put it in the refrigerator. The second day I baked cakes, on the third I made cream and collected the cake. The dough is not troublesome, pleasant to work with, rolled without effort. The cream was also perfectly whipped, it was enough exactly. In general, I found my recipe for Napoleon, thanks to the author






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[Julia]

Julia, thank you for the detailed description and photo report!

The question is cleared.

[fomca]

fomca, Svetlana, take my report! Cake with 20 layers. 1 piece left!

The cake is delicious! The dough is very easy to work with! I hate rolling out thin cakes, but with this dough it's a pleasure! I will definitely bake more than once! But I could not do without incident.
Made 2 servings. I baked 8 cakes and I ran out of gas! (we live now in the country, and there is a gas cylinder)
My husband has not yet returned from work, it is 8 pm, and there are 2 already rolled cakes on the table. What to do? Well, I think, since the cakes are already rolled out, I'll try to bake them in the microwave. Girls, to be honest, I did not expect such an effect! Two minutes and the cake is ready! Visually, they do not differ from the cakes that baked in the oven! Only baked twice as fast. In short, the next morning I only had time to roll the cakes! While one cake is baked in the oven, in the microwave during this time - two. I baked 26 cakes in 1 hour! The microwave has greatly accelerated the process. I will definitely bake this way in the future!
My misadventures did not end there
I still didn't want to whip the cream. I tried it 2 times. Everything seems to be as it should: the dishes are cold, cream from the refrigerator. Well, they don't whip and that's it! Maybe you got such a cream? There was nothing to do - I made the cream from my Napoleon. I smeared it, gave it 2 hours to infuse at room temperature. I put 2 packs of sugar on it and put it in the refrigerator.
Svetochka, thank you so much for the recipe! It is really delicious! Although my cream is not according to the original recipe, but the result is important? And the result is very good !!!! Next time I'll make a cream according to your recipe

[Anna]

Anna, and in the microwave on what mode did you bake?
I would not even dare to have such a cake in the country with a gas cylinder! But you have discovered a new, faster way to bake.
The result is great!

[Elena]

in the microwave on what mode did you bake?

Elena, baked at the highest power. My micra has 900 watts. In 2 minutes, the cakes are just beginning to brown. For a microwave with a lower power, the time must be increased.

I would not even dare to have such a cake in the country with a gas cylinder

What's the difference between a balloon or not? We have been living in the country for six months. And I cook everything just like at home.