Napoleon cake is not classic

Category: Confectionery
Napoleon cake is not classic

Ingredients

Dough:
Butter 250 g
Flour 2 tbsp.
Egg 1
Water 1/4 Art.
Salt 1/4 tsp
Flour for rolling Little
Custard Sour Cream:
Sour cream 20% 500 g
Lemon zest Little
Eggs 2 pcs.
Flour 3 tbsp. l.
Sugar 180 g
Vanilla 2 g
Room temperature butter 250 g

Cooking method

  • Finally I found it! This is exactly what - not dry and not wet, unusually tasty NAPOLEON !!!
  • Dough number 1:
  • Mix a glass of flour and butter and place the mixture in a briquette in the refrigerator for 40 minutes.
  • Dough number 2:
  • Knead a soft dough from a glass of flour, eggs, water and salt and leave on the table for 40 minutes.
  • Roll out dough # 2 and place dough # 1 in it, fix the edges well and roll it into a dough 1 cm thick (if it breaks, sprinkle this place with flour!)
  • First fold into four, place for 35 minutes. in the refrigerator.
  • Roll out the dough into a rectangle and fold into four, place in the refrigerator for 10 minutes.
  • Repeat the same manipulation and again send it to the refrigerator for 10 minutes.
  • Cut the folded dough into 6 equal pieces.
  • Roll each very thinly into a rectangle of 24x30 cm and prick with a fork over the entire surface and bake in an oven preheated to 180 "C for 12-15 minutes until golden brown.
  • Bake the 6th cake more strongly, it will go to crumb.
  • Cream:
  • Mix sour cream, eggs, vanilla, zest, flour and sugar, place in a water bath and cook until thickened, cool completely.
  • Beat the butter and, continuing to beat, add the cooled cream.
  • Assembly:
  • Trim all 5 layers, brush with cream.
  • Grease the top cake with cream and sprinkle the sides with crumbs.
  • Place a load on top of the cake (I covered it with a tray and only then placed the load) and leave the cake at room temperature for 5-6 hours.
  • Remove the load and place the cake in the refrigerator for a couple of hours.
  • If sugar is not enough for you, then you can sprinkle the cake (just before serving) with powdered sugar.
  • Finally I found it! This is exactly what - not dry and not wet, unusually tasty NAPOLEON !!!

The dish is designed for

12

Time for preparing:

90

Cooking program:

oven

Note

Napoleon cake is not classic

source - test recipe forum./topic3191.html+ my additions

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Napoleon cake" (Natusik)

Napoleon cake is not classic

valvery
Appetizing and beautiful, like all your recipes, and I'm also weak for Napoleons ... oh, what can I do with a figure?
lu_estrada
Natalka! I love your recipes and hard work! This beautiful Napoleon in the years of my youth was called Napoleon - UN. Why? I have no idea. but my family adores it and we have been baking it since 1960-62. mmmmmmmmmm
The cake is really good !!!!!!!
natapit
thanks girls !!! Now I will also call this cake !!!
alina-ukhova
Natalya, I really want to bake a Napoleon according to this recipe for Christmas, maybe this is THE MOST Napoleon ?! But I have homemade sour cream, it is very thick - a spoon is worth it, there is still 35 percent cream. Is it possible to somehow replace 20 percent sour cream? Store, this percentage is kefir ...
And one more thing: is the cake high?
natapit
The cake is 5 cm high. Homemade sour cream is even better !!! If it is thick, add a little cream (it will be seen, because before you cook you mix everything !!!), yes, and so that it is not too fat, there is only 150 g of butter! Good luck !!! Happy New Year!
alina-ukhova
Ooooh, thank you very much for your promptness! After Christmas I will definitely tell you what happened.
GraNata
dragged away to bookmarks! looks very appetizing))
natapit
Thank you!!!
alina-ukhova
Natasha, thank you very much for the cake recipe! I liked it very much, unusual Napoleon!

Napoleon cake is not classic
natapit
wow! what a layered handsome !!! glad.what I liked !!!
GraNata
made these cakes today))
the dough was sticky when rolling. I made it with whole grain flour.
I didn't add butter to the cream, because the dough is already fat.
soaking now
but the cakes did not come out, most likely due to flour
natapit
yes, most likely, I hope that it will still be delicious !!!
annadebelle
natapit I want to ask you a question about the cream in which you indicated sour cream. What temperature should the cream be brought to so that it is ready? To a boil? Please clarify. Thank you in advance)
natapit
the cream should start gurgling !!! literally a minute and he's ready !!!
Alenka83
Natasha, I have the same recipe! When I tried it, I only do it now. Due to the fact that the dough is folded in a rectangle and several times put in the refrigerator-NAPOLEONCHIK VERY LAYERED it turns out, almost like from a purchased ready-made dough.
Girls, it seems difficult, I roll it out and put it in the fridge, I do it between household chores. THE RESULT IS WORTH IT !!!
I was interested in your other recipes, and I see you and Napoleon, like mine, so I decided to share my impressions with the girls.
natapit
fomca
Very tender and airy dough turned out! Thanks for the recipe! Only I made another cream - condensed milk, butter, whipped cream! It was delicious!

Napoleon cake is not classic
natapit
Quote: fomca

Very tender and airy dough turned out! Thanks for the recipe! Only I made another cream - condensed milk, butter, whipped cream! It was delicious!

Napoleon cake is not classic

and this is the most important thing !!! beautiful cake!
povarenokza
natapit, should the butter be soft? And I don't see in the recipe where to add water to dough # 2?
natapit
oh, exactly in dough # 2, thanks!
povarenokza
natapit, so what should be the butter in dough # 1? soft or from the refrigerator (or freezer)?
natapit
povarenokza , no, not soft and not frozen - from the refrigerator!
povarenokza
Then another question - that is, you need to chop the butter in flour? I'm just not friends with the Napoleons, so I ask
natapit
Quote: povarenokza

Then another question - that is, you need to chop the butter in flour? I'm just not friends with the Napoleons, so I ask
povarenokza
I made a cake today. VERY tasty and satisfying. We did not wait for the prescribed 5-6 hours in the warmth and 2 hours in the refrigerator and tried earlier. The cakes are amazing, light, crumbly. The cream is too fat for me, next time I will make it with a standard custard. The weight of the cake is 1.370 kg.
But the question is: how to achieve the desired shape with the same edges - round or square?
natapit
glad you liked! the edges must be trimmed and all cakes must be the same size.
MariV
And how did I overlook such a wonderful recipe? I love Napoleons!
natapit
thanks, Olenka! the cake is easy to prepare and delicious!
MariV
Will definitely do it as soon as I can!
natapit
povarenokza
Quote: natapit

glad you liked! the edges must be trimmed and all cakes must be the same size.

natapit, I did this with raw dough, but after baking it did not narrow very evenly. This is probably the specificity of Napoleon - it is difficult to achieve the right size and even shape. Therefore, I am not adding Napoleon to the list of custom-made cakes yet.
And when my husband ate another 123 .... piece, he said that it was a REAL NAPOLEON And was surprised that your recipe is called NOT CLASSIC
Now I will only stove your Napoleon
natapit
Thank you! hello to my husband! Napoleon's cakes are cut off after baking, and I use the crumbs for decoration!
povarenokza
Thank you!!!! We will strive for an even shape next time
mother
I baked this Napoleon for the New Year. And I can say that it came out very tasty, not cloying due to sour cream, and not greasy. Absolutely everyone liked it, even my dad, who does not eat cakes, ate 2 pieces. Thank you very much Natasha for the recipe, I will definitely bake some more.
natapit
thanks namesake and countrywoman! glad. that I liked the cake!
* Anyuta *
I am reporting on this cake .... the cakes did not work for me from the very beginning! I even wanted to give up the oven ... I couldn't even roll the cakes ... The dough weight was 633 grams. Divide into 6 pieces of 105-106 grams.
this is how the piece looked
Napoleon cake is not classic
How to get a layer of 24x30 .. I did not understand! (in the sense that my dough did not roll out to this size) ... spat, decided that it would be round ...
This was the first cake ...
Napoleon cake is not classic
Then I "got used to it" a little, but I decided to leave the cakes for trimming "round" ... but after baking the puff pastry I just couldn't do it!
Here's what I was able to "squeeze" out of the dough ...for a reference matchbox ...
Napoleon cake is not classic
Here is my "build"
Napoleon cake is not classic
Even cutting the cake clearly "round" did not work .. it just poured!
Napoleon cake is not classic

At first I wanted to leave the cake in this "lid from under the container", but then turned it upside down, and used this lid to further install the "load" ...
Here's what happened .. maybe not very aesthetically pleasing, but I am in anticipation that I will "get" such delight from one cream !!!
Napoleon cake is not classic

And I also want to say that it probably took 2 glasses of flour for all the rolling, no less!
Oira
Here he is my handsome and pride
Napoleon cake is not classic
It did not freeze over the cream for a long time, I had to add starch
natapit
* Anyuta *
here is my Napoleon cut

Napoleon cake is not classic
tsvika
Here is my report on Napoleon. The cake is delicious. Moderately sweet. The cream is very good - I was still making it for the honey cake. The cakes are tender. But I didn't notice the crunch. And yet this is not a real Napoleon, but a home. I did not understand why to ply the dough, if then roll it thinly and there is no special flakiness. It turned out 6 cakes. I missed everything with cream, well, I'm sorry to crush them. The dough was rolled out thinly, translucent.
Well, all the same, the cake is delicious - I ate my husband for 2 days almost in one
Thank you Natasha !!!
Napoleon cake is not classic
Napoleon cake is not classic
natapit
JuliaD
Hello! I have been reading the forum for a long time. Very interesting and informative, I learned a lot from you. I finally decided to show one of my first creations. Everyone liked your "Napoleon" very much, very tasty. Thanks for the recipe. Since it was a holiday, I decided to decorate with roses from mastic (I did it for the first time).
Napoleon cake is not classic
kVipoint
very beautiful cake and decorations, the first "pancake" is not lumpy
natapit
I agree with the ticket, the cake is very beautiful!
JuliaD
Thank you! I tried to.
Inessa82
Girls, tell me, I want to make a bag of money in mastic, is this Napoleon's recipe suitable for these purposes?
Ilona
Napoleon has not fitted yet. The question is probably worth asking in an ambulance for confectionery help or looking for an answer there in the table of contents. maybe someone already asked?
natapit
I can not advise anything ...
simfira
Girls, urgently, where to add 1 quarter glass of water? in dough # 2?

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