Layered Napoleon cake "Sissy"

the dough came out sticky, but it gathered well into koloboks when cutting and dusting with flour.

I got the same dough sticky, but it rolled quite normally on flour into a sausage, and then into balls.
And I have half the norm and at least sugar in general. The same rolled out without any problems

[Vesta]

Vesta, Svetlana, my cottage cheese is like this - dry and elastic.

Posted on Friday 24 Mar 2017 3:54 pm

Loksa, Oksana, at Ani the recipe, as she wrote, is old. There were no leavening agents before, baking soda was actively used. Electronic kitchen scales were not available either, so almost all the old recipes are in glasses and spoons. The glasses were tea and faceted.

[/ quote]

If you make cheesecakes, do they also float in your hands?

It depends on what proportions.
Napoleons did a lot, and usually the balls are very dense, they barely roll out, and according to this recipe I smeared them more than rolled them. You have almost 2 times more cottage cheese, so my question arose.

Added on Friday 24 Mar 2017 04:10 PM

dusting with flour,

but it rolled quite normally on flour

So my question is how much more flour to take, because I really wanted to add flour. The recipe says, sprinkle with plenty of flour, roll well in flour, but how much?
Well, I'm so stupid

[Svetlana]

usually the balls are very dense, they barely roll out, and according to this recipe I smeared them more than rolled them out.

Svetlana, I got, albeit sticky, but rather elastic dough, rolled out with effort, even the corners of the cake bent a little when rolling. I draw your attention that I have a half portion, that is: 250g of cottage cheese (a pack of Piskarevsky cottage cheese), 2 eggs (category 1), 2 glasses of flour (250ml) and I reduced the sugar to 2 tsp. with a slide. Soda, a little more than half a teaspoon, quenched with vinegar twice.

Well, here I am reporting:

This is sooo delicious! Just today I had a guest. He, too, was sooooo tasty. So delicious that he took the rather big kusmanishche with him in dry rations.
Anya, thank you very much for the recipe! It will definitely take root with me.
By the way, I put the sugar exactly according to the recipe. No one who ate the cake found it too sweet. Very balanced taste.

[gala10]

gala10, prala! The sugar in the cake is the biggie!

[Oksanochka]

Oksanochka, to the taste and color ... I made the cakes almost completely without sugar and I had enough sweetness, you can even reduce the sugar a little in the cream, but these are my habits, in our family everything is not salted and not sweet, my boys are already used to mom's "kooky", and for them the usual food is too salty and sweet, especially for the son

Now I measured the diameter of the sharp metal edges of my glass lids. It turns out that I made a napoleon with a diameter of 21.5 cm, other lids with a diameter of 19.5 cm and 16 cm.What, sometimes you need to give a napoleon to two families, then the option of two cakes with a diameter of 16 cm each is quite suitable. On my baking sheet, two 16 cm circles will easily fit in to roll out and cut with a gap from the edge and between the cakes. And on the "American" baking sheet it is even easier to do it, it has a working surface length of 42 cm, and bakes on it, due to the fact that it is aluminum, is even faster. (Out of greed I bought as many as 4 "Americans", but how convenient it is to bake and freeze.) So, the process of baking cakes can be further accelerated.

Tex, I have collected my curvature!
My son howled and gundel all the time that I whipped the cream and collected the cake, I could not concentrate ...the mixer did not take my cream - I smeared it with not whipped - it looks like stratified, but I know that the unit did not have enough power for such a volume. But it turned out delicious - just mortality! With the taste of ice cream! I added sour cream to the milk and a little salt. Worth soaking. After an hour I will load it into the refrigerator for the night. Cut tomorrow.
On the cakes: rolled very thin, straight 1 mm! Skate perfectly on a dust-coated Teflon sheet. But figs I would have rolled it out on the table. I took a circle of dough straight with my hands and went to Princess. Indeed, the cakes turned red very quickly. It turned out 16 full cakes and 3 small scraps.

[MariV]

MariV, Olya, thank you for describing in such detail and showing how she worked with the test, maybe someone will take it on board. I roll these cakes only by dusting the surface of the table and cakes with flour, but your cake has a cut very similar to mine. gala10, Galya, thanks! I am very glad that everyone liked the cake
Today I also baked half the rate and took several pictures during the preparation, I wanted to post it now, but somehow I can't transfer the photo from my phone to my tablet. Tomorrow I will ask the children for help.

Added Saturday 25 Mar 2017 01:18

Mandraik Ludmila, Luda, thank you for making the cake and coming with the report! It is very correct that I changed it to suit my taste, and showed that the recipe is very malleable to changes and remains tasty.
Tricia, Nastya, tomorrow we will show off our results together. You got me interested in your cream.

Added Saturday 25 Mar 2017 01:29

Creamy, Alya, I used your hint with the lid, but not before baking, but after, because the first cake that I cut off before baking slightly decreased in size during baking. In the afternoon I'll show you a photo with the difference in diameters.

What a fun flash mob with Napoleon's pastries turned out to be! Just a detective, interesting details are revealed. I look forward to continuing!

[Vesta]

Vesta, Sveta, today I again made Sissy and weighed everything especially for you. Dough: flour - 300 g, Sugar - 200 g, 2 eggs 1 cat., Cottage cheese - 250 g, soda - 0.5 + 0.25 tsp. quenched with vinegar - 1 dessert. l. I received 880 g of ready-made dough, it was, as always, sticky (without dusting with flour), but with flour - very malleable. Divided into 8 balls of 110 g. Roll out very thinly from 1 to 1.5 mm. When rolling, I used another 60 g of flour. I'll post the photos later. It looks like your cottage cheese was wet or the egg was large, or you made a mistake with some ingredient, the dough cannot be so that it does not roll out, but spreads out with the exact repetition of the recipe.

[Anna]

Anna, Thank you so much!
I bought cottage cheese by weight 18%, eggs of the 1st category, they are not large.
Next time I'll try to make it with grainy cottage cheese, I will definitely write what happened.

Anya, what diameter are you rolling? For a 30 cm princess? It seems to me that many people do it on a much smaller diameter, so their cakes are thick, and yours are thin. They behave differently in assembly, and probably reflect on the taste - they are impregnated differently.

[lega]

lega, Olya, good night! Today I measured out 300 g flour - 2 glasses under the knife, and did not break the cottage cheese with a blender, so the cakes were 27-28 cm in diameter. For the meeting, I took flour with a slide, chopped cottage cheese, there was a little more dough and cakes - 30 cm.
I turn off everything, I fall asleep already.

[perfect for me]

Girls, I'm with the report.

What can I say ... With all my flaws and involuntary deviations from the recipe, it turned out perfect for me and my husband Napoleon.
As I expected, the sour cream and a little salt in the cream and cakes were the missing bricks for the perfect combination of flavors.

By process. In the test, I changed only one thing: I changed the soda and vinegar for 3/4 of a packet of baking powder from Dr. Etker for 500 grams of flour.
I didn't roll the dough sausage, pinch off the dough, bathed it in flour, weighed 100 grams and round the bun and again bathed it in flour.
Rolled on the trail. cold day, one by one taking out of the refrigerator, 1 mm thick.
I did it on a Teflon sheet, dusting with flour.The dough rolled out perfectly, almost didn't stick to anything.

Sorry for the mess in the photo - I took pictures between the cakes, on the fly.

I rolled, then cut the irregularities, cut out a circle to dia. 27 cm.
I baked right in Princeska without paper and rugs, transferred circles of dough with my hand - they did not stick. Be sure to prick very often with a fork.

Parsley came out with cream. Sahara put half a glass less. I took 600 ml of milk, 600 ml of sour cream 15%, 500 gr of plums. oils, necessarily salt, 7 tbsp. l. flour + 1 tbsp. l. cornstarch a little later, when I saw that it was watery.
I cooked milk and sour cream jelly with salt. Beat the butter with sugar. And I could not beat the first with the second properly - my mixer is designed for whipping 1 liter with top, but not almost 2 liters of the mixture. I was a little upset, of course. Then I tried the mixture. And it tasted like a super-duper creamy ice-cream with the lightest sourness! No wonder I added sour cream!

Then I cooled the layered cream a little and began to collect the cake.
I smeared the cake thickly and waited 5 minutes until part of the cream was absorbed, I was afraid that if I pressed it ahead of time, the whole cream would be squeezed out. And she was right that she did not rush to press. That is, at first I just crushed the cakes a little, coating them, and leaving each top one for 5 minutes. Yes, it took a lot of time, but from the whole cake on my plate only 2 tbsp. l. cream, the rest got caught, and then absorbed.
I left the unpressed cake at 17 grams in the kitchen for three hours. Only then sprinkled on top with crumbs from the cake + ground pine nuts + ground skins from their fragrant apples. The crumbs swelled from the cream, the sourness became more pronounced and greatly adorned Sissy!
She left it without pressing for another hour and only then, again thickly sprinkling with apple-nut-crusty crumbs, covered with a cutting board, put a couple of cans with blanks on top and in the refrigerator overnight.
In the morning, my husband and I ate a piece of luxury cake!


Here's a cut.


Here's a piece.


Here's a closer look.


True, when I cut it, I expected that there would be a crunch under the knife (I didn’t believe that it would work out to the end, I thought I screwed up the cream), but the knife went into the cake like butter! ...

The husband is still in a culture shock: usually he came across fat, dry Napoleons, and here! : wow: And the sourness and creaminess of the ice cream, and the slight taste of cottage cheese ... tender, moist cakes, between which you can't see a kind of cream, but they are eaten even without tea! He was also impressed by the number of cakes and the height of the cake. The husband just dragged along, separating with a spoon another tall, layered piece, watching him, striped, oily shavings, lie on a saucer

Never in my life could I have imagined that I would bake a Napoleon type cake! Remembering childhood and mother's torments, when she rolled and baked cakes, I made a vow to myself that I would never do this ...
Anya, expensive! Thank you for sharing the recipe and tempting me to experiment! Cake Napoleon Sissy turned out to be just perfect !!!!

[Nastenka]

Nastenka, I read your report and again wanted to bake this cake, but what stops me is that in the village I have only HP and an electric miracle pan for baking, do I really have to buy a princess ... This is some kind of ambush, the number of gadgets already exceeds the possibilities my free surfaces ... I will think what to do ...

[Creamy]

Virgin, I am bringing you, as it seems to me, a detailed report on the preparation of "Sissy".
For dough in grams: Cottage cheese - 250 g, flour - 300 g (2 faceted glasses with a rim under the knife), eggs 1st cat. - 2 pcs, sugar - 200 g,
soda - 0.75 tsp, apple cider vinegar - 1 dl.
I prepared and weighed out all the ingredients for the dough, plopped everything into a bowl, quickly mixed with a spoon.
It turned out to be a very sticky dough with grains of cottage cheese, because I did not have time (I was in a hurry to work). But you do not do this if you have no experience in rolling thin cakes yet. After all, if you do not sprinkle these lumps with flour on both sides in time, the cake will break. Without dividing the dough into parts, I tightened the bowl with a film (it was already necessary to run) and left to ripen until evening.


In the evening, with difficulty (very sticky), she dumped the dough on the table, sprinkled with flour and collected it in a ball. Dusted with flour, the dough behaves great. I divided it into 8 parts of 110 g each and started rolling out the cakes (in total, 880 g of dough came out from the entire set of products)
She dipped a ball of dough in flour and stretched it a little with her fingers, and then rolled it out with a rolling pin in a circle, gradually turning the "pancake" to a diameter of 27-28 cm. I decided to cut the first cake with a lid, as advised Creamy , before baking, but it has greatly decreased in diameter during baking. Check the thickness of the roll. I cut off the rest of the cakes immediately after baking, as MariV., by the method "A circle of skillful hands". This is how they look after rolling, you just need to trim it a little.
I baked it in the Princeske pizza oven, for 1 cake for about 4 minutes, turned it over, but with a rug, I think you can not turn it over. You should not bake too much, the cakes will be dry, poorly soaked, focus on the heat of your stoves.

These are dried scraps of ready-made cakes and rolled out residues from the first cake. This is the difference between the cakes with different trimming times.
The cakes were ready, but it turned out that there was no milk and butter in the house. I had to go to the store at 22:00!
For the cream: this time I took a little more milk - 600 ml, 60 g (3 tbsp. L. With a slide) flour, 100 g sugar, 200 g sl. butter and a bag of vanillin. I brewed flour with milk, as described in the recipe, this is how it looks. While in the bath, the custard of the cream was cooling in cold water, the so-called. "Milk whisel", I mixed butter and sugar, rubbed with a spoon and grinded the cooled scraps from the cakes in a coffee grinder. Then she combined "milk jelly" and butter with sugar using a blender. The cream turns out to be lush and thick enough, does not float.
Let's start assembling. I don't have a stand for the cake, so I do it on an inverted cover from a glass pan, it's convenient for me when the bottom edge of the cake is slightly higher than the plane on which I collect. I spread 2 generous spoons of cream on the cake and distribute over the cake. I cover with the next cake, lightly pressing it to the bottom and again - 2 liters. cream and so on. So I repeat, until all the cakes are laid, I coat the top and sides with the rest of the cream and sprinkle with crumbs. And this is a ready-made cake "Sissy". I leave it on the table under the big basin until morning. In the morning, of course, I immediately cut myself a piece for coffee. Admire its cut. [img width = 180
[url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/105334/_18.jpg]

It turned out, as always, very tasty and tender (the cakes managed to soak and "stick together" overnight.
Cook and enjoy homemade goodies!

Posted Saturday 25 Mar 2017 5:52 PM

Tricia, Nastenka, how cool and tasty you write! And photos - you will swallow your tongue! Thank you for such a great report!
While I was puffing over my details, you have already drawn up everything and how! Clever girl! Perhaps I will ask you to conduct an educational program on the use of gadgets.
Mandraik Ludmila, Lyudochka, do you still doubt the need for a Princess in the country ?! She works with me even in the city

[Tricia]

Tricia, Nastya, what a handsome man!

Ivanovna5, Anna, it is interesting to look at the detailed author's review!

Today I made more from the second half of the bought cottage cheese in the village - it stands in the refrigerator until morning, soaked. And she even asked her husband to film the video - as I roll it out without flour and cut it out after baking. But I doubt whether to post it here or what?

[Anna]

Anna, thanks for the recipe and such a detailed report. I still have one question - how long does the cake bake in the princess and should it be turned over?
Tricia, Nastya, I already admired in another Temka, but even here I can not restrain myself, the cake is extraordinary! Very appetizing and beautiful!

[Anna]

Anna, already bought everything for the recipe! I will try!

[Marusya]

But I doubt whether to post it here or what?

Olya, why are you in doubt, lay out your version of rolling. Someone, maybe, will pick up and will use it in other cases.When the whole process is clearly presented, it is easier to perceive and there are fewer mistakes.
Marusya, thanks for your attention to the recipe. I added answers to your questions in the report.
shurpanita, Marina, good luck and I look forward to impressions.

[Tricia]

Girls what beautiful cakes you have!
Tricia, Anastasia, and what is so beautiful on a platter, flower decoration? Well, just a still life!
Ivanovna5, Anna, thanks for the recipe and a detailed master class. So very clear and understandable. Special thanks for being translated into grams.
I have seen enough of your beauty and let yourself create too! And then they tease deliciously, tenderly! Well, I couldn't resist! I have half a serving of 8 cakes. The finished product is 27 cm in diameter. Only about the cream I made a question in terms of 700 ml of milk, there was enough cream, a delicious ice-cream taste, the question is in the concentration of the milk and dairy mass, when it cooled down and after the refrigerator, a whole piece of monolith was straight, I gradually separated it, one might say cut it off and added in whipped butter, it worked. But doubts do not leave, maybe I put a lot of flour?

[Ava11]

Ava11, Allawhat a white cake! Snowball straight)).

In my photo I have dried flowers of ivan tea, pine nuts and walnuts.

[Tricia]

Tricia, Anastasia, Thank you. Ahh understood, beautiful, saturated colors! Original design! I love it when it's beautiful, the eye rejoices, although I myself am not very good at it.

[Ava11]

Ava11, Alla, thanks for the report with the photo! A real "Sissy"! Is the custard part gutty? Well, probably a little less flour should be added next time if it was difficult to beat. Actually, this will not in any way affect the taste, only it will grab more tightly in the refrigerator.

[Ivanovna5]

Ivanovna5, Anna, yes I am only "for" one more time to practice, you are absolutely right did not affect the taste, very tasty cream, it was delicious to me !!! Next time I will use less flour. Thank you!

I did it yesterday, they are already eating it. Made it more gentle

that is, the cream was a little thinner and smeared more generously.

Stack of baked cakes


They said that they liked the first option better. This is when it was drier. But this was the only way they could. She put the third portion, the granddaughter filmed the video, kneading the dough.

Olya, thanks for the video! Very interesting. Everything is exactly the opposite against what I did, but the result is the same.

Galya! I also cut the dough before baking - but while I was transferring it to the pizza maker and while the cake was baking, I skewed it slightly.

In the princess, of course, baking goes faster than in the grass.

[Olga]

Olga, and thanks from me! I will try again in this way, I especially liked the idea with gloves. I roll yeast dough all the time with gloves on, but then I forgot.

Lena, yes, it is easier to work with the dough with gloves, especially if you lightly grease it with oil.

[Olga]

Olga, thank you very necessary video, because it is not for nothing that it is said that it is better to see once Well, it is also very useful to listen to the comments on the process, I really liked your "djik-djik-djik" remember in word

[Marusya]

Marusya, Yes? I am pleased to!

[MariV]

MariV, Olya, thanks! Now the one who was intimidated by the rolling and transfer of thin cakes will boldly do it.

Well, here's my report! I liked it very much! Sweet and saturated, creamy taste. Baked in the princess. There was enough time to roll out the next cake, while the first was fried))) I am happy with the result, I will not change anything in the recipe

I did half the norm - 9 cakes, diameter 24 cm.

[shurpanita]

shurpanita, Marinochka, thanks! I am very glad that everything worked out and that I liked the recipe
Today at work I treated the guys to coffee, they also really liked it.

Added Monday 27 Mar 2017 08:24 PM

tyumenochka, thanks for paying attention to the recipe! Come share your impressions when you cook.

[Anna]

Anna, today I make 100 grams of cottage cheese, I want to hide it in mousse)))
I hid it in the mousse)))

[Marina]

Marina, oh this something interesting will turn out.And I have never cooked mousse cakes and have not even looked into the topic of them. I'll have to go and ask what the hostesses are doing there.

[Ivanovna5]

Ivanovna5, Anya, thanks for the recipe, very successful, did everything according to your recipe exactly, uncomplicated, delicious. I used to bake cakes in the princess.

[Ivanovna5]

Ivanovna5, Anechka, and if not princess, then how to bake in the oven?

[spring]

spring, Helen, thank you for trusting the recipe and sharing your opinion. I am very pleased that I liked the recipe. Peki and delight yourself and loved ones with homemade sweets

baba nata, Natasha, as usual you bake everything else. Make sure that the cakes are not too hot, they should be light and soft (while they are warm) and only dry the cuttings harder so that it is easier to grind into crumbs. Be sure to prick with a fork so as not to swell and warp too much. Good luck!

Anya, thanks, the post will end, I will definitely bake it.

Natasha, before baking, look at page number 6, I posted there a detailed report with photographs about the preparation of the cake.

[Anna]

Anna, hid it in the mousse. I cooked for 100 grams of cottage cheese, and cream for 500 ml of milk. The night stood soaked, increased in diameter by 1 cm. In the morning I cut it and hid it in a mousse with white chocolate.

So this is a different cake.

[Marina]

Marina, and take a picture of the cut, otherwise it’s not clear how she hid it, but explain the technology, otherwise we’ll all stay awake at night, wondering how to do such a miracle

[Marina]

I hid it in the mousse.

otherwise we will all stay awake at night now, wondering how to do such a miracle

Marina, yes-yes-yes, lay out a detailed report now. It was based on this and that, I did this, and most importantly - a photo of the cut and taste impressions from the combination of these types of cake.

[shurpanita]

shurpanitawhat a beautiful cake you got. and the cut ??? at least look ...

Well, I'm writing. At the heart of the cake received is a Sissy. Made according to a recipe for 100 grams of cottage cheese. And a cream for 400 ml of milk. Baked and layered. Left overnight for impregnation. In the morning I cut off the excess around the edge, because the cake became larger in diameter and would not fit into the mold. Then she whipped 200 ml of cream, added 4 g of fluffed gelatin and 200 g of white melted chocolate to them. She mixed everything and poured half of the mixture into a silicone mold. And she loaded there a ready-made and layered blank from Nezhenka. I put the remaining cream in a pastry bag and walked along the side so that all the voids were filled with mousse. And in the freezer for 8 hours. After 8 hours, I took it out and covered it up. Due to the fact that the Sissy stood the night and soaked the cake did not burst, for which I was worried. Well that's all! 😊
Only the girls of the cutter will not be - I made a cake with all my heart for a gift))) I think I will repeat it and then I will definitely bring the cutter!
I liked the combination of mousse and sissy! Sissy and so the taste of ice cream plus white chocolate. Moussa was just a little bit just to shape.