Napoleon cake"

[Dough:]

Napoleon cake"

Category: Confectionery

Ingredients
Dough:
Eggs	3 pcs.
Milk	3/4 cup
Butter (melted)	2 tbsp. l.
Soda	pinch
Salt	pinch
Flour	how much dough will take
Cream:
Flour	2 tbsp. l. (with top)
Eggs	4 things.
Sugar	2 glasses
Milk	1 l
Butter	100 g
Vanillin	on the tip of a knife

Cooking method

• This is my childhood cake. I got the recipe from my mom. She always prepared it for us for the New Year.
• Dough:
• Knead tight dough like noodles. Divide into 6-7 equal parts. Roll out very thin cakes, pierce with a fork in several places and bake. Spread with cream one day before meals.
• Cream:
• The most delicious thing about this cake is the cream! Everyone asks for the recipe! Try it too.
• Dissolve the flour in 1/2 cup of milk. Set aside for a while. Then grind eggs with sugar until white. Bring the remaining milk on the stove to a boil (but do not boil!) Pour, stirring occasionally, into a pounded mass of eggs with sugar. Do this on the stove over low heat. As soon as the mass begins to thicken, pour in the diluted flour stirring occasionally. As soon as the mass begins to "puff" - turn it off. Add butter and vanillin, stir and cool.
• 

Note

The dough can be replaced with purchased flaky yeast-free.

Similar recipes

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I never baked Napoleon, but I really want to try it, but I didn't understand with the cream when and where to pour the flour diluted in half a glass of milk and when and what to put on the stove, please clarify for me inexperienced

[nina1973,]

nina1973, Dissolve flour in half a glass of milk. Set aside for a while. Then grind the eggs with sugar. Bring a liter of milk to a boil on the stove, but do not boil it! And then pour the hot milk into the pounded mass of eggs with sugar (stirring). Do this all on the stove over low heat. As soon as the mass begins to thicken, pour in the diluted flour, stirring occasionally. Well, then according to the recipe.

Is the cake getting "wet"?

Is the cake getting "wet"?

Yes, the cake is "wet".

Thanks for the answer, now I seem to understand everything

Made your cake, it's worth soaking, we'll try tomorrow

[nina1973,]

nina1973, looking forward to your feedback!

Super cake turns out !!!!
I make the same cream, but instead of flour I added 1 tbsp. semolina. While the cream is boiling, it must be constantly stirred, like semolina. If lumps are formed, then no mixer can break it. When the cooked cream has cooled down a little, I drive 200 g of butter into it.

Girls, and that during this time no one had a photo?

[Ilona,]

Ilona, my photo was deleted then, well, I messed up, the logo of another site was there. I'm not offended. Everything is correct.
Only now I can't edit the recipe and I can't insert a photo.

Recently Napoleon baked. We all love him very much. Here ...



But in the context, only the photo is not very ...

Thank you, so thank you for the photo! And how will you bake it again, throw in then also a beautiful cake cutter, ok?

Necessarily! Agreed!

thanks for the recipe

And the puff pastry turns out to taste or what? Or did I not understand something?

It turns out cakes similar to sand. And after impregnation, they look like this. By the way, I'm a lazy lady, I cook the cream in a slow cooker.

It turns out cakes similar to sand. And after impregnation, they look like this. By the way, I'm a lazy lady, I cook the cream in a slow cooker.

I understand, thanks

Girls, I want to complain about my crooked bad experience in cooking this napoleon.I got 9 cakes. Took flour for the steep dough 3.5 st-na. Who got how much? The cakes turned out to be hard, they were not soaked even on the 4th day. Cream is also a problem. Cooked, cooked it. After I beat the eggs well and added milk, he categorically did not want to thicken it, I decided to add diluted flour without waiting for thickening, with flour, I think, it will definitely thicken. Nothing like this. The pan is full of foam, all the time trying to escape like milk. I hoped that the foam would settle, then the density would appear, it did not settle. coolly liquid - the foam remained. I boiled it again, the result is the same. I didn’t think of adding flour right away, but because of the foam I couldn’t understand what was happening. Once again cooled down, added oil. And she smeared the cakes, hoping that the cakes would be saturated and everything would be fine. The result is firm, non-soaked cakes that float in the cream. The husband ate a piece, his stomach became. I haven't tried it again, I finished it myself today. The cream is very tasty, I liked the custard more than anyone else that I have done so far.
I analyze my mistakes: I put a lot of flour into the dough, and I had to add 3 spoons to the cream. Who will say what?
Sorry for the multi-letter, - on emotions ...

Bad experience is also needed to draw the right conclusions. Dont be upset! The next cake will definitely work! For example, I make the cakes, as it were, with an insufficient amount of flour, in order to dust the cake during rolling, I rolled it out with a generous hand, turned it over, rolled it over again with flour and so on to the state of parchment paper. Such cakes are thin, easily transferred to the sheet, do not tear, then are well impregnated. And as for the cream, again my personal experience, because it’s not according to technology, I mix well all the ingredients of the cream in a mixer raw and pour the gorgeous cream into the meck cooker after several hours! Then I cooled it down, whipped it with butter and voila!

Yes, if the custard is properly prepared, the eggs need to be mixed with sugar and flour and not beaten, which is why you have a foam.

Thanks for the tips. I’m without a second thought. The dough is written as tight as noodles, so I did my best. When I make the dough for noodles, only my husband kneads, I don't have the strength to knead it. I want to try again with some mistakes. A very tempting easy way to cook. And I read about the cream carefully, that it needs to be CRUSHED, and I beat it with a mixer like a charlotte.

I was in a slow cooker, somehow I put semolina porridge to cook for the night - in the morning it literally turned out to be crème brлеlée, so the idea arose to try to cook custard, now that's the only way I do it. Just remember to cook in advance.

"Napoleon" is my mom's signature cake. It looks very tasty I took it as a bookmark, I will try to bake it according to this recipe, I will look at the reaction of my mother

[Aina]

And I don't have a slow cooker. As that word slowly .... did not seduce. Here's a pressure cooker - yes. It was acquired instantly.
So I'm spinning around this recipe, and I figure it out. Where does the shortbread dough come from ??? Only 2 st. spoons of butter ???
Aina I'm waiting for the result. And mommy's reaction is the same.

Girls, not shortbread, but similar to shortbread, very brittle when thinly rolled.

Girls, not shortbread, but similar to shortbread, very brittle when thinly rolled.

It is strange that it looks like a shortbread, but isn't it puff for Napoleon?

puff cakes are good with butter cream, but you need to soak well with custard, puff is unlikely to be soaked. I . I remember my mother made Napoleon with such a dough - margarine, flour, beer - it turned out to be thin bubbly and tiny cakes

puff cakes are good with butter cream, but you need to soak well with custard, puff is unlikely to be soaked. I . I remember my mother made Napoleon with such a dough - margarine, flour, beer - it turned out to be thin bubbly and tiny cakes

And mine does something similar, but they do not look like sandy ones, they are faster puff, only very thin and crunchy

Well, in principle, I also meant it. Just a puff in my concept is several layers-3,6.but in this test there are bubbles in several places, that's all. In general, we are talking about the same thing.

[I mix well all the ingredients of the cream in a mixer raw and pour it into a meck cooker after several hours!]

I mix well all the ingredients of the cream in a mixer raw and pour it into a meck cooker after several hours!Then I cooled it down, whipped it with butter and voila!

Yesterday I baked cakes, I didn't have enough strength for the cream and decided to use this method.
In general, the result was not very pleased - in the center the structure of the cream is more or less homogeneous, but on the walls and bottom of the bowl, where the temperature is higher, the cream brewed very unevenly, not in lumps, but one might say in surges. I stirred it and it got better, but the lumps remained. I had to work as a blender. The structure of the cream was broken and it became liquid
Now I will try to heat it up again and if it does not thicken, I will add flour / starch.
Based on my experience, a few questions:
1. on what mode do you cook the cream?
2.Does lumps form? in my understanding, their occurrence is inevitable, because flour without stirring will tend to the bottom and brew there.

help me figure it out, please

In my understanding, since childhood, the Napoleon cake was with honey. But at the forum my worldview was turned upside down in this regard. I'll take it to your bookmarks. True, I myself do not like to knead an elastic dough.

[Sone4ka]

Sone4ka, lumps of course form, but in the first hour I mix it several times and then put it on the weakest mode until morning. whipping with butter it turns out perfectly smooth ... this is how I make semolina for semolina pudding

Added on Friday 20 May 2016 11:01 AM

At first it seems that it crumples, but mixed it several times and left it until morning. In the morning according to the forms, no lumps. The granddaughter cracks already running ...

Posted on Friday 20 May 2016 11:33 am

yes, I put semolina in cold milk, and pour the egg-starch mixture with boiling milk

Girls, this is our family recipe. Mom baked us such a cake when puff yeast-free dough was not sold. It's much easier now.
I advise you to buy ready-made puff pastry, and the whole secret is in the cream! The cake smells like ice cream sundae in a waffle cup ... like in childhood ...

[Natusik]

Natusik,
Natasha, how much dough should I buy for this amount of cream? I want Napoleon and I don't want to roll cakes

Helen, I always took two packs of yeast-free puff pastry.
Good luck!

[Natusik]

Natusik,
Thank you very much)) At the weekend I will try to do it))