Layered Napoleon cake "Sissy"

this is custard, the so-called "milk jelly" - milk is brewed with flour, the consistency of jelly is obtained.

this cream is exactly the same as in mikra, only without eggs.

Now it is clear, thanks, I will do it in a micro, it's more convenient for me, nothing burns. I've already bought cottage cheese.

[Anya]

Anya, I made the dough, half a portion, for 250g of cottage cheese, and ... in general, there is so much sugar in the dough, this is too much for my family, I don't know what happens, but I put 2 spoons The dough is now in the refrigerator, I will bake it late at night or tomorrow

I once baked curd napoleon. It was delicious. I'll try this option too)

[Ivanovna5 Anechka]

Ivanovna5 Anechka, thanks a lot for the detailed recipe! As we tried it with Galina Lga, I immediately really wanted to know his recipe, because I had tried such a Napoleon with custard for the first time ... and now it also turns out that the cakes are made from curd dough. Bookmarked, but not for long

Well, what can I say, I did half a portion, I didn't have enough cream, for me I need to do more. I did it in the microwave twice for 3 minutes and then put it on for 2 more. I rolled it out even on the rug with difficulty, I wanted to add more flour. Baked in Tristar. Conclusion-hands-hooks and you can't get away from it
The whole family ate with pleasure, they said delicious.
Thanks for the recipe!

[MariV]

MariV, Olya, thanks for stopping by. I hope your family will like this cake too, come with a report.
Buttercup, write be sure how you like the taste with a little sugar. By the way. I also thought to cut the sugar in the cakes by half, I will try. Thanks for sharing!
ang-kayThank you for your interest in the recipe, bake and come again
Check mark, I'm glad that you also liked Sissy! I will wait for your report
Vesta, Svetlanka, how smart you are! Congratulations, you're the first! Thank you for reporting, it's a pity that there are no photos.
And the skill will come quickly to roll cakes. I also fiddled with the first cakes for a long time, but as my father said: "the eyes are afraid - the hands are doing." She showed persistence and now there are no difficulties!

[Anna]

Anna, so I baked a wonderful cake.

It turned out not quite like that, but delicious. Now the question is: what diameter cakes to roll out. I divided it into 16 parts and thought it would be on the entire surface of Tristar, but it turned out less. Maybe rolled it thick? And the cream turned out to be liquid, because I immediately added sugar to better disperse. I didn't have enough cream, there were 4 cakes left, then I will spread it with another cream. Here's a report!

[Longina]

Longina, Lena, thank you very much for the report with the photo!
And now the analysis: I always roll out very thinly - 2 millimeters, the diameter for the whole Princeska is 300 mm, before (for a baking sheet) I rolled it 270-280mm - they were a little thicker. There is enough cream end-to-end with a thin layer, but if you want to make a thicker cream layer, then of course you need to add milk with flour and butter. Approximately: 200 ml of milk + 1 tbsp. l. flour + 80-100g sl. oils. But sugar still needs to be ground with butter, as in the recipe. And even my omission, she did not indicate that there are 200g in a pack of butter (this weight is now very rare, mostly 180g, please consider this factor)

[Vesta]

Vesta, Svetlanka, how nimble you are! Congratulations, you're the first! Thank you for reporting, it's a pity that there are no photos.

Well, if only such a photo
🔗

[Vesta]

Vesta, Svetlana, thanks for the photo! You have such lush cakes! Mine are not like that

Yes, I also got thick cakes.

[Anna]

Anna, I'll tell you a secret - everything was full, but I forgot to halve the soda, so they got fat after baking, rolled it out so that it shone through, I was afraid that the soda would be very much felt, no, normal.

Well, if only such a photo

Here in the photo you can see that there is very little cream. The cakes must be completely saturated, Anina Nezhenka is a "wet" Napoleon.

[Galina]

Galina, so I wrote that the cream was not enough for me and Longina also wrote that the cream was not enough.I reduced everything by 2 times, but it turns out that the cream would have to be done the full rate for half the cakes. IMHO

After your meeting, to which I unfortunately did not complain, I decided to make this cake. In the cakes, more flour was needed, otherwise the dough just stuck to your hands (red flour with white peas), not 16 pieces were rolled, but 26: - \ cooked one and a half portions of cream, it could have been too much and less.

[kykysik1107]

kykysik1107, Ira, wow, what a stack of cakes turned out! Thank you for taking an interest in the recipe and even making it!
Well, what can I say, I baked it many, many times, I can't even count how much, and there was always no more - no less, namely 16 cakes. Because I divided it only by 16. Previously, I made about the same pieces of eyeball, but now we have scales. I weigh the resulting lump of dough, divide the weight by 16, that is, I calculate how much a lump of dough should weigh for one cake and then weigh the resulting weight 15 times, and the sixteenth lump will remain by itself. That's all the wisdom! Probably, next time I will need to arrange a master class on carving and rolling dough into cakes

Added Thursday, 23 Mar 2017 01:26

lega, Galya, thank you for rehabilitating Sissy in the eyes of the public

[kykysik1107]

kykysik1107, Ira, wow, what a stack of cakes turned out! Thank you for taking an interest in the recipe and even making it!
Well, what can I say, I baked it many, many times, I can't even count how much, and there was always no more - no less, namely 16 cakes. Because I divided it only by 16. Previously, I made about the same pieces of eyeball, but now we have scales. I weigh the resulting lump of dough, divide the weight by 16, that is, I calculate how much a lump of dough should weigh for one cake and then weigh the resulting weight 15 times, and the sixteenth lump will remain by itself. That's all the wisdom! Probably, next time I will need to arrange a master class on carving and rolling dough into cakes

So I divided it up, and the extra scraps came out

Added Thursday, 23 Mar 2017 01:26

lega, Galya, thank you for rehabilitating Sissy in the eyes of the public

[Ivanovna5]

Ivanovna5,
Anya, due to problems with the Internet, and the heavy workload these days did not bother to look into the recipe for your cake. Although in an online meeting I read rave reviews about him and really wanted to know what kind of cake it was.
Now I read the recipe and realized that this is a cake that my mother often made, which in the old days of my childhood was sold in every pastry shop and cookery around the corner.
This is a cake of my childhood, which I used to bake very often too! Now, somehow, a lot of modern recipes have appeared, and hands are less and less likely to reach cottage cheese Napoleon. The last time I baked exactly 2 years ago and then I posted this recipe, only on a completely different forum. I could not even imagine that there is no such recipe on our bread maker.
The recipe is exactly the same, but I put 2 eggs in the dough, and therefore it takes me 3 glasses of flour. And for this amount of dough, I brew the cream for 0.5 liters of milk, put less butter, but drive in 2 eggs.
Only here the cakes are rolled out not very thin, up to 0.5 cm. And it is better not to cook the cream in advance and apply hot to the cakes. But it was so with us.
Here is my Curd Napoleon, only the pictures are old, from 15 years old (pulled from another forum)



Anya, thank you for reminding me of this wonderful cake. And for the fact that I advised to bake cakes in Princesk, I only baked in the oven, but then I also had no PR.
The cottage cheese is bored in the fridge, and maybe even today I'll roll the cakes on the cake. If only there was still time to snatch from the garden business.

[nila]

nila, Nelechka, thanks! I'm glad I found a minute and looked at the page of the recipe for the cake "Sissy". Your cake looks very appetizing, even the photo conveys how fluffy and soft it is. I will definitely try your version as well, and today my husband is taking his son cooked according to my old, familiar recipe, however, only for a quarter of a portion.His wife is a cook, she has already fed all sorts of different sweets, but his son (31 years old) asked for his mother's.

[Nelya]

Nelya, nila, a very appetizing cake!
But it seems to me that in Ani's performance, although with similar ingredients to the cake that you have, another cake comes out precisely because of the rolling of the cakes!
Anya also looks like a classic Napoleon, but yours looks like a light multi-layered biscuit cake, and even hot cream is impregnated! It means that it will not be visible between the cakes, it will be absorbed. Accordingly, tastes will be completely different. Probably, your cake also needs a separate recipe.

Anya! I already nadybala cottage cheese, and sour cream for cream, and butter, and milk. I plan to do the day, but I don’t think about it yet. And if the dough is not kept for that long, you always cool it in the refrigerator for that long time?

Added Thursday, 23 March 2017 1:28 PM

Probably, next time I will need to arrange a master class on carving and rolling dough into cakes

Anya! Can I add a photo to a recipe? and flour and everything else in grams? And then our glasses are different, it seems

Probably, next time I will need to arrange a master class on carving and rolling dough into cakes

: girl-yes: I must, I must, to see at least how the dough looks, I had a very sticky one.
And how much cream should be put on the cake so that it is enough and juicy.
If there is a master class, I would like to know all the flour in grams, if possible.

Tricia, I immediately baked and soaked in cream, and today we will drink tea

[Irina]

Irina, kykysik1107, maybe that's why more flour was needed because the cake was not made according to the recipe?
Well, the main thing is that everyone should be tasty

Then I'll do it strictly according to Anya's recipe, until a minute. I really liked her version, and my husband! Both are still delighted)).
I suspect that it is the long exposure in the refrigerator that allows the dough to set and makes it possible to work with it without adding a lot of flour. Everything, as if today I will knead the dough, and tomorrow I will bake it.

Tricia, so also the flour is different for everyone. I'll cut it in the evening and show you what happened.

Everything, as if today I will knead the dough, and tomorrow I will bake

And I have already kneaded, and the cream is ready. I will bake in the evening, I will report tomorrow. The dough made a half portion, and the cream - a full one. Better stay than not enough. And then everything is draaaaznyaTsZa-draaaaznyaTsZa ...

[Tricia]

Tricia,
Nastya! I do not know if I should exhibit my recipe for cottage cheese Napoleon, because they are almost identical. Yes, I certainly have differences, and the cooking technique. I have not tasted Anna's cake, but I believe that she also turns out to be very soft and tender, like mine. But I, according to the book, had a clarification to bake the cakes are not thin, but to pour hot cream, and I did this all my life. We must try to make thin cakes and compare.

Anya, forgive me for interfering ... but I cannot remain silent.

Girls, I want to share my "secrets" for assembling wet Napoleon. The cream should be liquid, like thick sour cream, just spread with a spoon. The cakes must be well pressed against the previous layer, otherwise there will be air bubbles and they will not really be saturated. At first, I just press it with my hands, and when many layers are already assembled, then I just take a cutting board and press the whole cake over its entire size - let the cake crack, then stick together with cream. Yes, a broken cake is a little more difficult to spread with cream, but considering that it is already "glued", then nothing complicated.
I always have a cake the size of the baking sheet, then I collect it promo in the baking sheet. I line the bottom with baking paper, or tracing paper, or foil with a margin, so that later these tails "clog" the whole cake. Almost nothing sticks to the paper, because it is all sprinkled with crumbs, but this way it is better impregnated.
I do not presume to give advice on how best to pack it for impregnation in your case, but the main thing here is tight assembly, a thin cream and sufficient time for impregnation.

At the meeting, we tried Anya's cake with difficulty:
It was very difficult to cut it, in the warmth (it was in the room for a long time) the cream melted, the cakes were still hardish. But I immediately realized that Napoleon's taste is very good. After lying in a plastic bag overnight in the refrigerator, the cake became amazing. The cakes were soaked and became very tender, stuck together tightly. The cake was beautifully cut into thin slices.

[nila]

Oooooooo! There is a whole discussion around my Sissy, and I am overwhelmed with work today.
nila, Nelya, please send me a link to your cake recipe in a personal note, I will not be too lazy and bake two at once for comparison (since there are enough eaters, nothing will be lost) and take comparative photos of the process. Something tells me that your recipe also does not interfere with putting it on HP.

Added Thursday, 23 Mar 2017 5:26 pm

lega, Galya, it's okay that you describe your assembly method, thank you for that. After all, we are all different, it is convenient for someone this way, but for someone that way. Let the people choose what suits them best.

[nila]

nila, Nelya, forgive my persistence, but you have different proportions in the dough and in the cream there are eggs, which is not in Anya's recipe. So, I believe that these are different recipes! Yes, the name is the same (Anya's name suggests that the names are also different), but the result is completely different.

I put the dough: I divided it into 16 pieces of 100 g each, measured it with scales, but I still have a piece. While the mother-in-law was sitting with her sons, I managed to knead everything, measure, round off and put it in the refrigerator. Or today, when the little one falls asleep or tomorrow I will roll out and bake cakes. Immediately I will roll on teflon sheet and baking paper. I already have a couple of seasoned leaves. I will not be able to roll it out as quickly as Anya, I will make three rolled blanks so that I have enough time and then start to bake and roll.
It's a pity I didn't think to take a picture of the dough mixing process ... well, I think I'll bake it, I'll take a picture. Now there is a photo of a round dough. I will post it as I can.

[nila]

nila, thank you! I have already printed out your recipe, I will be in transport, on the way home, to study. And the computer also delays me: at work, I nailed it to the chair, I could not tear myself away, but I could already be at home. Yes, only at home I have a tablet, everything is small.

Added Thursday, 23 Mar 2017, 06:39 PM

Yes, the name is the same

Tricia, Nastya, and the names are different, mine - "Sissy"
That's it, I go home, there is already cottage cheese waiting for me, I will knead it again and I will take a picture of everything and explain it in detail to the smallest detail. This is the kind of thing, my neighbors and me at one time told me that my cake is tastier and more tender than they get. This is probably because I received an object lesson on how to cook it. Everything, I ran away!

[Vesta]

Today everyone bakes curd napoleon
I have already kneaded the dough, and it is settling in the refrigerator.
But she mixed it according to her own recipe, read Anya's recipe carefully, she needs more time. And since it's already late, I decided to bake my own.
I also photographed the dough kneading.
Vesta,
Sveta, there are some problems with entering the site. There is no firm hand of the admin to figure it out. We want it anyway. I don't know what to advise.
Tricia,
Nastya, so I do not claim the identity of the recipe. I immediately, in my first post, wrote the differences. And the names may be different, but the essence is the same. This is an old, long-known recipe for a cake from the Curd Napoleon cooking. I don't know what your name was, but it was under this name that it was sold everywhere. But you are much younger, you may not know him. This is a cake from my childhood

Immediately I will roll on teflon sheet and baking paper. I already have a couple of seasoned leaves.

Nastya, I roll out the main part of the ball on a silicone mat, then cover it with a sheet cut to size (tracing paper or baking paper) and roll it through the paper to the desired size. Then I remove the silicone mat and the cake remains on the baking sheet, prick with a fork and transfer it directly to the baking sheet on the paper. I cut out several sheets at once, while one is being baked, I roll out the second.
If you have troubles with Anya's method, then you can try this rolling option.

[lega]

lega, Galina, great advice! So I will

Added Thursday, 23 Mar 2017 8:30 pm

nila, Nelya,

I did it!

The cut will be tomorrow. Now soaked.
I took into account all the comments. I made a full portion of cream for half a portion of the dough, as Sveta-Vesta wrote about it. The cream is all gone. I cut out the cakes directly on baking paper with a lid of a suitable size, as Alevtina-Cream advised, and baked directly on this paper in Prinessk.

Indeed, it turns out so easy and simple. I pressed the layers, as Galya-lga advised.
Girls, thank you all!

[gala10]

gala10, Galina, I am very glad that you enjoyed the fast lid cutting method.

I am very glad that you liked the fast way to cut the lid

Yes, I liked it very much. It’s strange that it never crossed my mind, because it’s such a convenience.

[Creamy]

Creamy, Alya, Thanks for the idea of ​​the cut lid. In the morning I kneaded the dough, in the evening I will bake the cakes, I want to make a smaller diameter, so I will use your method.
gala10, Checkmark, you have already blinded yours, share how you try, did you like it, is it going?

[Anna]

Anna, waiting for a master class. I do not give up hope to bake a cake, like the author, I even found a lid on my own 24cm in diameter. Here!

[slightly]

Ehhha, here I am with my cake!



I followed Anya's recipe with my own edits - it's more convenient for me to hang it in grams!

Cottage cheese 485 g + granulated sugar 150 g + two large eggs 119 g + two glasses of flour - my glasses are 160 g, total 320 g + 1 teaspoon of baking powder - I don't like soda! + A pinch of salt = almost a kilo.

The dough was not cool, that's okay, it's okay!

Dust silicone sheet slightly flour, dumped the dough on him, collected all the flour.


And I didn't add any more flour - I greased my hands with oil, and that's it! I wound 10 balls of 100 g each and sent it to the refrigerator.


Then again she sprinkled the silicone sheet with oil, the rolling pin also with oil, and well, roll it !!!!
I almost got to the holes.


Then she turned on my brains and remembered that I have Teflon sheets! And even baking paper ...
I spread the bun on a Teflon sheet, first stretched it with my hand, then with a rolling pin to the condition.


and neatly transferred it to the grass. Yes, I almost forgot to poke with a fork!

About the round shape of the cakes - I did it in two ways - before and after that.

Thank you Creamy for the idea!
I pressed a baked cake with a lid from a frying pan with a diameter of 21 cm, and then carefully cut it out with kitchen scissors - a circle of skillful hands!

That's how it turned out ten flat cakes.

I made the cream according to my already favorite recipe - custard in 3 minutes in the microwave from Vitalinki from 400 ml of milk, 1 large egg, 3 tbsp. tablespoons of flour and granulated sugar, a pinch of vanilla, butter.
I collected the scraps, dried, chopped and sprinkled on the cake!
The night stood, soaked, delicious! Thank you, Anya, per recipe!

Olya! Yes! It looks sooo like the cut that Anya's cake had!
Tell me, plz, how I rolled the cakes, that they are not fluffy for you

ABOUT! I see Thank you for the visual report

The day before yesterday I made a cake. There will be no pictures of the cut, since I managed to take a picture of the cakes and the cake is already assembled. And she immediately went back to the village, so the little son there himself straightens out the cake.
Cakes with almost no sugar (2 tsp), sugar in the cream at the rate, it tasted good, soaked one layer with strawberry "jelly". There is a raw strawberry with sugar punched with a blender in my refrigerator, the syrup has separated from it, but I put the strawberry mass itself in the middle layer of the cake instead of cream.
Since I was doing half the rate, and even from only 2 tsp. sugar, cakes I got 6pcs, size 20x20cm. The cakes turned out to be normally flaky, but I overexposed some of them, because at that moment I was running into the room to the computer ... I again experimented with the cream, cooked everything according to the recipe - no eggs, but instead of butter I added soft Rama butter, I add it to my custard with eggs for ease. As a result, the cream turned out to be liquid and cooling it in the refrigerator, it did not thicken it much.Nevertheless, I smeared the cakes with cream, and the cream smudged a little, but this did not affect the taste of the cake, but I overeat the cream, collecting its smudges from the plate
In summary, you can easily put less sugar in the cakes, but it is not worth making a cream on soft, non-butter, it does not affect the taste, but it even affected the consistency.

Girls, and what is the thickness of the cakes after rolling?

Nastya, I had up to 3 mm in the thickest place.

Nastenka, I rolled it almost transparently, no more than 1mm ..
I can't upload the photos yet, they are on my phone, and the laptop with the phone does not see each other, but it’s long and not convenient ...

Olya, Luda! Thank you!
Now I'm going to roll, I know now what thickness I will make.

Cottage cheese 485 g + granulated sugar 150 g + two large eggs 119 g + two glasses of flour - my glasses are 160 g, total 320 g

Anna has 4 eggs and 4 glasses of flour for 500 g of cottage cheese, you have cottage cheese almost at full rate, and eggs and flour by half
My balls were more viscous, I could not collect them in a bun

[nila]

nila, Nelya

This is an old, long-known recipe for a cake from the Curd Napoleon cooking. I don't know what your name was, but it was under this name that it was sold everywhere. But you are much younger, you may not know him. This is a cake from my childhood

But honestly, I have never even heard about Napoleon from curd dough. And for sure, it has never been sold in our region. Mom baked a classic Napoleon at home, I was fond of Styopka-disheveled cakes, quickly.

Vesta, I can not help you with anything in this matter! If you make cheesecakes, do they also float in your hands?

I went to upload pictures from the phone:
This is how I rolled out the cake, about 1 mm thick


This is a baked and cut shortbread


This is a cake assembly

[Vesta]

Vesta, Sveta, I took a full portion, everything was strictly according to the recipe. I also have a glass of flour 160 gr.
The matter may be in the moisture content of the curd, the size of the eggs, the moisture content of the flour. My cottage cheese was rather dry than wet, but not grainy. The eggs are medium C0 and C1.
My dough came out sticky, but it gathered well into koloboks when cutting and dusting with flour.

[MariV]

MariV, Olya, this is it: bravo: that cut! It means a baking powder is better, then the cakes are not so puffy