Napoleon cake (collection of recipes)

[Links to different options for making Napoleon cake]

Napoleon cake (collection of recipes)

Category: Bakery products

Ingredients
Wheat flour glass 240 ml	2 tbsp.
Vodka	1 tbsp. l.
Margarine	200 g
Sour cream	1 tbsp.
Custard cream:
Butter	200 g
Milk	0.5 tbsp.
Sugar	1 tbsp.
Egg	1 PC.
Vanillin	0.5 pack
Cognac	2-3 st. l.
Creamy cream:
House. sour cream	0,5 l
Powdered sugar	1 tbsp.

Cooking method

• Complete collection of cake recipes
• ---------------------------------------------------------------------------------------
• The Napoleon cake turns out quickly and tasty. I did it according to this recipe:
• The dough was made on the fresh dough program for 15 minutes. and you're done.
• after cooking, wrap the dough in cellophane and put in the refrigerator for an hour. roll out 6 cakes and bake at 220 gr.
• Do not grease the baking sheet with anything when put on a baking sheet and prick with a fork.

Note

Links to different options for making Napoleon cake

Napoleon with custard kaktus
Instant Napoleon Coconut
Napoleon is wrong himichka
Napoleon of the student period Freken Bock
Napoleon from Anastasia Qween
Chopped puff pastry for Napoleon kanga
Custard for Napoleon himichka
Napoleon natamylove
delicious napoleon georgin903
Napoleon Anastasia
Napoleon flagzero
Napoleon Alesja79
Napoleon pub irza
Napoleon rinishek
Napoleon NAPOLEON & JOSEPHINE " Lora0209
Vanilopa Photos

Similar recipes

Napoleon cake is not classic (natapit)

Napoleon cake (lean) (Luysia)

Napoleon cake" (Natusik)

Thank you, the dough is gorgeous !!! And it couldn't be easier. I won't buy any more!

[Napoleon cake (quick option)]

recipe from mom's old notes

Napoleon cake (quick option)

2 tbsp flour
200 gr margarine
1 cup sour cream
1 tbsp cognac

Grate margarine, mix with flour. Add sour cream and cognac. Wrap the dough in foil and refrigerate for 1 hour. Roll out 6 cakes, bake at 220C. (I roll out the cakes on baking paper). Spread with cream, sprinkle with scraps and leave to soak for about a day.

Custard cream
3 eggs
1/2 cup sugar
3 tbsp flour
0.5 l milk

Beat eggs with sugar, add flour, stir well and pour in milk, put on fire and cook, stirring with a spoon, until thickened. When the cream has cooled, add oil (butter + condensed milk) to it.

[NAPOLEON CAKE"]

NAPOLEON CAKE"(wrong)

I have been baking this recipe for over 20 years. The quality of the cakes depends on the quality of the margarine.


The composition of the cake dough:

2.5 cups flour
200g good fatty margarine ("Puff" type)
1 egg
1.5 tablespoons of vinegar
cold water

Preparation:

Pour flour on the board, top with margarine in pieces and chop with a knife until a more or less homogeneous crumb.

Beat an egg in a glass with a fork, pour in vinegar and add cold water to a volume of 200-220 ml.

We continue to chop the mixture of margarine and flour, pouring our egg-water-vinegar mixture into the middle of the mixture. We chop to a more or less homogeneous state. It happens that there will be a lot of egg-water mixture.

The dough should be like dumplings, not too soft or tight.

We form a sausage, divide it into 7-8 parts, roll up neat buns, put them on a plate, cover with foil and refrigerate for an hour.

We take out the buns one by one from the refrigerator, roll out very thinly 1-2mm, sprinkling flour on the table, cut off the excess (I use the lid from the pan), transfer to a sheet, prick with a fork and into the oven.

The cakes are baked quickly, you need to be careful not to burn. From the scraps, another 2-3 cakes are obtained.
In total, 9-10 cakes are obtained, one of them is used for sprinkling. The biscuits are very tender, layered.
Cream:

I never add protein to a cake custard.

For this portion for a wet cake, I make cream from 1.2 liters of milk, 5 yolks, 4 tbsp. tablespoons of flour and 1 tbsp. spoons of starch and 200-250g of sugar, whoever likes it, 200g of butter, vanilla.

Custard manufacturing technology:

Boil in a saucepan with a volume of at least 2 liters and 1 liter of milk.

Separately grind the yolks with sugar (you can boil some of the sugar with milk), add flour, starch and little by little the remaining milk (200-300 ml), grind it well so that there are no lumps.

Add vanilla sugar and add this mixture little by little to boiling milk, stirring constantly.

Boil the cream over low heat for 2-3 minutes, without stopping stirring.

Remove from heat, cool to room temperature.

Add softened butter to the cooled cream (I just mix it with a spoon). The cream should not be too thick or liquid. Well, that's a matter of experience.

[himichka,]

himichka,But butter is not used in such a cake at all, only margarine? Some kind of prejudice - the word margarine makes my stomach ache

[himichka,]

himichka,But butter is not used in such a cake at all, only margarine? Some kind of prejudice - at the word margarine my stomach aches

Aunt Besya, only good quality margarine in dough. In Ukraine we have one called "Sloika", in Russia something like that should be. As much as I bake it, I see so much, the worse the margarine, and we now make it out of anything, the less layered the cakes. Generally speaking, the taste of margarine is not very noticeable.
And further. When baking, the cakes seem to shrink, so they need to be rolled larger than the intended cake.
In addition, the cakes are good for all kinds of snack cakes with spreads like mayonnaise-eggs-cottage cheese with garlic and herbs-fish, etc.

[Napoleon from the student period]

Napoleon from the student period
Chop 200 g of cold margarine with 2 tbsp. flour (you get fatty flour as a result). Add 1 glass of sour cream. From today + 1 tbsp. l. vodka (in your student years, you know, vodka was not so splashed). Vodka, by design, gives the dough elasticity. Quickly knead the dough and refrigerate for 1 hour. We roll out the cakes thinly, it turns out about 10 - 12. You can prick them with a fork or with a knife so that they do not bubble. They are baked quickly, until beige.
Napoleon of the time of the beginning of labor activity

Chop 300 g margarine with 3 tbsp. flour. Drive an egg into a glass, add a pinch of salt, 1/2 tbsp. l. vinegar, loosen everything up and add water to the brim. Pour everything into the butter and flour grits, quickly knead the dough, divide it into 10 parts and put in the refrigerator for 1 hour. Bake as usual.


Classic puff pastry I don’t write, it’s in any cookbook. Or is it necessary?

Creamy cream


Boil 1/2 cup milk.
1 egg + 1 glass of sugar, grind, add to boiling milk. Cook over low heat, stirring continuously, until thickened. Then cool slightly (to get a soft soaked Napoleon as a result, the sweep should be quite hot), add 200 g of butter. Cover the cakes with warm cream. Sprinkle with dough crumbs on top. Let it brew at least overnight.


Aunt Besya, in "my" recipes, margarine can be easily replaced with butter.

[Anael]

Anael, here's the recipe Dough for tongues, cakes, pies, etc. .
I just looked, and the photo of my "Napoleon" is not visible there.

Girls, I am transferring here some posts about "Napoleon" from another topic:

I also spent a long time looking for a recipe for a good Napoleon. I got overly tough cakes.

And then, finally, I saw in the photo the recipe of Napoleon, which I wanted to repeat and now I make only according to this recipe, from this page - look, maybe you will like this one.

The cakes are surprisingly flaky, and the cake is prepared quickly enough. And surprisingly, with only 6 layers, the cake turns out to be high.

And although I have a custard, but without eggs and I really like it, I already gave it somewhere in the topics, I won't find it now, but I repeat, it may be useful to someone.The most important thing, I agree with Tortyzhka, is not to skimp on the ingredients - the cream should be thick and high-percentage, and the butter should be good. I do everything with this cream - wafer rolls, cakes, eclairs, etc.
Structure:
(Glass 250 ml)

1 glass of cream (22% or 33%)
3/4 cup sugar
1 glass of milk
1.5 tbsp. tablespoons of potato starch
2 tbsp. tablespoons of corn starch
200 gr plums. oils
1 pack of vanilla sugar

Preparation
Mix cream with sugar and 0.5 tbsp. milk. Bring to a boil and dissolve sugar in a steam bath. In the remaining 0.5 cups of milk, dilute the starches mixture so that there are no lumps. Pour the starchy mixture into the boiled cream in a thin stream and cook until thickened. Cool the mixture completely. Beat butter at room temperature with a mixer. Gradually, add the brewed creamy mixture to it in a tablespoon and beat well after each portion. Mix vanillin into the finished cream.

A year ago I found a master class on "Napoleon" at the cooking. Recommend.
This recipe makes Napoleon "wet". This is exactly what I love: soft, soaked. Now I only do it according to it: there were no punctures. The answer is 835.
🔗

And I make chopped puff pastry.
And I try any cream not greasy. Sour cream Tortyzhkin, the very thing. I really like butter from boiled condensed milk. But all the same, it’s zhirnova, although it’s very tasty. And I also like the dough because it is really flaky and not laborious, it rolls out easily too. And while you do it with your hands, you hardly touch it.

chopped puff pastry
Pour 4 full cups (250g) flour into a bowl
put 500 g of butter from the refrigerator there and start chopping with a knife

Chop until the largest crumbs are about 2cm in diameter

then pour in parts, continuing to chop, a glass of water (250g) to which we added 1 hour. l. salt and 2 tbsp. l. table vinegar and continue to chop until the crumbs stick together into the dough.

We put everything, without touching it with our hands, in the refrigerator, covered with a film. After an hour or when you need to take it out with a bowl, cut off a piece (we don't wrinkle it with our hands, just a little bit to shape it and roll out the cake, it's not very thin as thick as a match, we bake it right away.

As a result, we have
I got 8, usually 9. And one more thing, when I put the top cake, I press the whole cake with a cutting board, as if pressing it so that there are no voids in it. And then I coat both the top cake and the whole cake.

[Cream:]

Cream:

I never add protein to a cake custard.

For this portion for a wet cake, I make cream from 1.2 liters of milk, 5 yolks, 4 tbsp. tablespoons of flour and 1 tbsp. spoons of starch and 200-250g of sugar, whoever likes it, 200g of butter, vanilla.

It seems that if you mix it all together, then ...

In general, I got it like this:


I liked it, but ... which cubes should you cut correctly? Is it really 20 mm? I was much less ...

[Hairpin,]

Hairpin, what is the essence of the question? Describe the cream preparation technology?

[Custard manufacturing technology (]

Custard manufacturing technology ( (for five loafers !!!)

Boil in a saucepan with a volume of at least 2 liters of 1 liter of milk. Separately grind the yolks with sugar (you can boil some of the sugar with milk), add flour, starch and a little the remaining milk (200-300 ml), grind it well so that there are no lumps, add vanilla sugar and add this mixture a little to boiling milk, stirring constantly ... Boil the cream over low heat for 2-3 minutes, without stopping stirring. Remove from heat, cool to room temperature. Add softened butter to the cooled cream (I just mix it with a spoon). The cream should not be too thick or liquid. Well, that's a matter of experience. All.

[Napoleon]

One more Napoleon in the piggy bank

Dough
Chop 500 g of margarine with 6 glasses of flour.
Mix well, add 1 tbsp of milk and knead the dough.
Divide it into 13-14 pieces and refrigerate for at least 30 minutes.
We take out one piece at a time, roll it out and bake.

Cream
Boil 1 liter + 1 glass of milk.
Separately, stir 6 tablespoons without a slide of flour so that there are no lumps in 1 tablespoon of milk.
And with this mixture, brew our boiled milk.
(Gradually pour into the milk that is being cooked on the stove, stirring occasionally, until the milk thickens.)
Allow to cool to a warm, but not cold state, in order to better dissolve the sugar.
Grind 300 grams of softened butter with 2 cups of sugar + 1 packet of vanilla.
Add butter and sugar to the cream, stir.
3 kg my output

The cream turns out to be much tastier if you whisk the butter until white and gradually introduce the custard, whisking all the time, only the butter and the custard should be the same, room temperature.

Hello, please tell me what kind of mixture of butter + condensed milk is and how much it should be by weight.

[HERE]

Hello, please tell me what kind of mixture of butter + condensed milk is and how much it should be by weight.

this is a butter cream with condensed milk, HERE you can find several options for how to make such a cream

how much is needed - usually you need the amount of cream, obtained from one can of condensed milk, but we'll wait for the author of the recipe

[NAPOLEON cake, delicious.]

NAPOLEON cake, delicious.


Ingredients:

Margarine - 250 gr.
Flour - 4 cups
Egg - 1 pc.
Water - 1 glass

Cream:
Butter - 200 gr.
Condensed milk - 2 cans.

Glass - 250 ml.

Cooking method :

Chop margarine with flour. You get the following mass:


In a glass of water, loosen an egg with a fork and pour this mixture into the flour and margarine. To do this, make a depression in the flour and gradually pour and stir (chop).


Knead the resulting dough with your hands, form such a sausage (to make it easier to cut into equal pieces) and cut into 9-13 pieces. You will have so many cakes.


Roll each piece into a ball and put them in the refrigerator for 30 minutes. Can be in the freezer for 15 minutes.


In the meantime, we are preparing the cream:

Put butter in condensed milk and rub with a spoon or whisk. The cream prepares very quickly.

Ready cream:


Roll out the 1st cake. Roll out very thinly. The diameter is larger than your cake dish. We pierce with a fork in several places. I roll it out into 2 baking sheets at once, the third cake is ready on the table. The cakes are baked quickly.

Oven temperature - 200 gr.
Finished cake:


Side view :


Do not make the cakes too light, darker is better, it will be tastier.
This is how we deal with all the blanks.
Here they are :


Let it cool down and start assembling the cake.
On the cake dish, drip a little cream over the entire surface, level it with a spoon so that the first cake does not slip. Put the cake layer and press it to the dish with HANDS.

Lubricate with cream. To do this, pour the cream over the entire surface (a little) with a spoon in a circle and level it. Fear not, the crust is very brittle, it should be.

We put the second on the first cake, press it with our hands and repeat everything. When we put the cakes, we break off everything that protrudes beyond the edge of the dish (this will go to the crumb on top of the cake). When the last cake remains, see if there is enough debris for the crumb. If not, we leave the last cake and chop it together with the fragments from the cake.
Here's the crumb:


That, in fact, is all. They folded the cakes, smeared with cream, sprinkled with crumbs on top.

I have a dish with a depression, so it seems that the cake is short.
In the context:


This is our favorite cake, and not only ours, but everyone who tasted it at least once. I bake it for 25 years (since 13), it is simply adored by EVERYONE. Before coming, the guests ask: "Will there be Napoleon?"
Try it and it will become your favorite cake!

[georgin903]

georgin903
Am I getting it right? The cream does not whip, but only mix butter and condensed milk and get a liquid consistency?

And that the cream is very liquid and grains, is it so necessary?
As for me, I would rather whip the cream to make it lush.
And it will not work thick, because condensed milk is 2 times more than butter.

[georgin903]

georgin903
Am I getting it right? The cream does not whip, but only mix butter and condensed milk and get a liquid consistency?

Exactly. You can beat with a mixer. It will not be worse.

And so that the cakes do not bubble up in bubbles during baking, I poke them with a fork before baking.

And so that the cakes do not bubble up in bubbles during baking, I poke them with a fork before baking.

And they are bored with me. Take a look. Yes, let them rise, all the same, everything will be pressed with your hands.

Indeed, they are bored!
Strange, I don't have bubbles.
Although I add vodka to the water instead of an egg, maybe because of this.

And I made the dough for Napoleon with universal knives in the combine. It took a little more flour than when I kneaded the dough by hand, but this is understandable - the butter is ground with a combine harvester and more flour is needed to stick all the crumbs, the most important thing is that this did not affect the taste in the direction of deterioration - the cakes turned out to be very good.

dough:
200 g margarine
2 cups sifted flour (320-340 g)
1/2 glass of water
1 egg
1 tbsp. l. vinegar
1/3 tsp salt

And when baking, we got such bubbly beauties

[Napoleon from the student period]

Napoleon from the student period
Chop 200 g of cold margarine with 2 tbsp. flour (you get fatty flour as a result). Add 1 glass of sour cream. From today + 1 tbsp. l. vodka (in your student years, you know, vodka was not so splashed). Vodka, by design, gives the dough elasticity. Quickly knead the dough and refrigerate for 1 hour. We roll out the cakes thinly, it turns out about 10 - 12. You can prick them with a fork or with a knife so that they do not bubble. They are baked quickly, until beige.

I didn't add vodka, but it turned out with a bang.

In general, I want to say that Napoleon's recipes are divided into "with vinegar" and "with sour cream". I did it with vinegar twice ... Not high. But with sour cream ... Well, in short, I left this recipe for myself. I'll add some more vodka.

[Queenie]

And I took the cream from the Bounty from Queenie.

Napoleon cake - cake for all cakes! After all, Napoleon from puff pastry is a heavenly delight for connoisseurs of exquisite taste.
First of all, childhood is associated with it. After all, every time on the evening before my birthday, my mother baked Napoleon Cake. It turned out to be a juicy and very satisfying cake. At the table, everyone ate Napoleon with great pleasure, everyone got a decent portion of a magically delicious cake, and even a piece remained in the morning. Knowing this, the morning after my birthday, I jumped out of bed and rushed to the refrigerator to feast on the already well-soaked cream of Napoleon cake. Since then, for me, the most real recipe for Napoleon cake is not complete without two very important ingredients: childhood and celebration.
Times go by, children grow up, and now we have to bake the fabulously delicious Napoleon cake ourselves. Of course, the first experience of baking a cake was not the most successful and the taste of Napoleon did not seem fabulous at all.
When I was still a very young cook, I tried to make Napoleon cake myself. Watching how my mother hones her culinary skills in the kitchen, preparing Napoleon cake, I visually mastered the technology of this craft. And one day, when my mother was at work, I wanted to make her a holiday and bake the most delicious Napoleon cake for her arrival. For the cakes of the future cake, I kneaded the dough using margarine, flour, water, vinegar and a few tablespoons of salt. As it turned out later, there was too much salt. I chopped the dough into pieces, rolled it into a layer and baked it one by one in a preheated oven. As a result, my most delicious Napoleon cake consisted of burnt salty cakes, greased with condensed milk. Before my mother arrived, the cake was not touched and outwardly even looked like a real Napoleon. Upon arrival from work, my mother was delighted. But the holiday did not last long, more precisely, until the first touch of the tip of the tongue to a terribly salty, burnt, lump of dough greased with condensed milk.
My mother did not scold me for my amateur performance, and on the same evening she personally showed me how to properly prepare a delicious Napoleon cake. Over the night, the cake layers were soaked in cream and the next morning we drank tea with the fabulously delicious Napoleon. Since then, I have been making Napoleon cake exactly according to my mother's recipe.
Now we do not cook Napoleon cake so often.But, in spite of this, the recipe for Napoleon cake which is described, nevertheless evokes joy, smiles and a festive mood in the hearts of every member of our family.
Cooking Napoleon is necessary in advance in order to let it brew. The cake is really tasty only when the cakes are well saturated with cream.
Ingredients:
Dough:
Margarine - 225 g
Sour cream - 400 g
Sugar - 2-3 tbsp. l.
Flour - 0.5 kg
Cream:
Sugar - 250 g
Milk - 1 l
Flour - 200 g

Jewish Napoleon cake
Sift flour in a bowl, add finely chopped frozen margarine and mix well. Then add sour cream, salt, soda, quenched with vinegar or lemon juice, knead the dough and put it in the refrigerator for 1 hour. Divide the chilled dough into 6 parts, roll each as thin as possible and cut a circle using a large plate or bowl. Put the prepared cakes in turn on a greased baking sheet and bake.
Cool the finished cakes, grease with cream and leave the cake to soak for 10-12 hours.

[Alesja79]

Alesja79, my husband's favorite cake is Napoleon. I've already tried a bunch of recipes, but all the wrong do not want to share your signature? I must somehow save my husband

[Alesja79]

Alesja79, my husband's favorite cake is Napoleon. I've already tried a bunch of recipes, but all the wrong do not want to share your signature? I must somehow save my husband

At least I don't Alesja79, but I have a fairly successful recipe for Napoleon. If you are not familiar with the recipe using beer and butter + raw condensed milk cream, I can share. Crunchy and delicious!

[Lisss's]

Lisss's, I will write of course. Honestly, I do not know what a true and real Napoleon should be. Probably it is different for everyone, try mine. The cake for this recipe is soaked and softened. If the recipe is not supposed to be here - transfer

Cakes:
margarine - 150 g
sl. oil - 150 g
eggs - 3 pcs.
flour - 3-3.5 cups (so that it doesn't stick to your hands)
soda - 1 teaspoon quenched with vinegar

Cream:
Milk - 900 ml
sugar - 2.5 cups
starch - 3 tbsp. spoons
eggs - 2 pcs
butter 250 g

Chop soft margarine and butter into flour, drive eggs into a glass + soda + vinegar (if the eggs are small, you can add a little water until the glass is full). Add all this to the flour. Knead the dough. It should be soft, flexible and not sticky to your hands. Divide into 8 balls and 30 min. in the refrigerator.
Roll out thin cakes (a shape of 38 * 25 is perfect for me, the cakes are very thin).
Cook the cream:
Beat eggs with sugar and starch, dilute with milk and over the fire, stirring so that they do not burn. Cook until thickened (I remove it as soon as the cream boils). Add 250 g of oil to the warm cream.

[Alesja79]

At least I don't Alesja79, but I have a fairly successful recipe for Napoleon. If you are not familiar with the recipe using beer and butter + raw condensed milk cream, I can share. Crunchy and delicious!

irza, I will be very grateful!

Alesja79, Thank you!! I will definitely try! I also don't know what kind of Napoleon my husband's grandmother cooked

[Napoleon pub]

Lisss's, I'd love to share a delicious recipe

Napoleon pub

Flour - about 3 glasses
Margarine - 250 gr. (better special for puff pastry)
Light beer - 1 glass

Cream: oil - 200 gr.
Raw condensed milk - 1 can

Preparation:
Grind 2 cups of flour (chop, grind) with margarine. Then we pour in beer. We mix. Most likely it will be necessary to add more within 1 tbsp. flour. Knead the dough. It's not cool, but it's not liquid either. Soft, pleasant with a beer aroma. Divide into 5-6 pieces and refrigerate. In the fridge for about 40 minutes, in the freezer for about 15 minutes. Take turns taking it out, roll it out a little wider than the future cake will be (I roll it right in the deck or on parchment paper). We bake until golden brown (!), The cakes should be well done. Then pruning. The cakes are crispy and flaky. Do not be alarmed when they break, the cake will not lose from this. When you collect, then lightly press, as if tamping.
Cream: 1 can of raw condensed milk + oil. The amount of oil depends on what consistency you want the cream.But I like it softer, thinner., Then it is better to grease and not so fatty (as in store cakes). Gram 200 is for sure. Butter and condensed milk are the same temperature.

Let stand and enjoy !!!! Om-Nom-nom

[irza]

irza, Thank you!!!

Girls, at what temperature is it better to bake cakes? Here is a honey cake at 180, but no more ... and in Napoleon, puff pastry ...

Girls, give me Napoleon's recipe, so that it is crispy and crumbly, otherwise they don't eat my wet

Nut, make from purchased puff pastry with butter + condensed milk cream. You will be crispy and crumbly

[Ku-ku / nut]

nope, purchased is not interesting!
I have an old notebook with recipes, next to each recipe in parentheses - the name of the friend from whom the recipe came (do you have the same?). So, the recipe that I want to write here has a second name - Ivan Ivanovich. The fact is that in our women's team there was one hefty serious representative of the male sex and once he brought him to his DR FABULOUS !!! Napoleon cake. NEVER! Never again have I tasted better and tastier than this one. Whoever decides to try will not regret it. I haven't baked it for a long time - it's very high in calories. But so delicious

Ku-ku / nut - try it, I'm sure you will like it!

Napoleon cake" (Ivan Ivanovich)
Glass = 250 ml

Dough:
1 pack (250 g). margarine
200 g sour cream
1 tbsp. l. Sahara
1/2 tsp vinegar
3 tbsp. flour

Grate margarine, add sour cream, mix a little, add sugar and vinegar, then flour in small portions.
Divide the dough into 10 parts (9 for cake, 1 cake for sprinkling). roll out, beat with a fork. Oven in a preheated oven
- at about 200 * before browning, this is 10-15 minutes in time, (I don't remember already, but you won't be mistaken if you focus on color)
Remove the cakes carefully - they are very fragile!

Cream:
0.5 l. milk
3-4 tbsp. tablespoons of flour
200 g butter
1-1.5 cups sugar

1. Brew milk and flour like jelly (everyone knows, you don't need to write, right?) - cool to room temperature

2. Beat the softened butter with sugar (well, about 5 minutes with a mixer), then add dairy-milk in small portions to this butter-sugar mixture - 4-5 times, continuing to beat.

Grease the cakes, set aside 1 cake and the rest of the cream for several hours (we will need them a little later, for the final finishing)
When you assemble the cake, do not be afraid - it will all be super crooked and shaggy -
it seems that the cream does not come into contact with the cakes in some places - this is okay, leave the cake for at least 5-6 hours in a cool place - and all the cakes will fall into place, lie down so to speak. Now you can smear the sides and top with cream - and sprinkle with crumbs from the 10th cake.
That's it - success is guaranteed!

Rinishek thank you honey for the recipe: flowers: I will definitely make it, just my son's doctor in 3 days, but I don’t take the purchased dough, it is soooooooooooo delicious, it tastes somehow unpleasant

[Nut]

Sahara of course
thanks girls, already fixed

Nut, do it - maybe you can post a photo at least - otherwise I won't be baking this soon - there are only dieters at home
in fact, this is a recipe that always has one comment "Wow! How delicious! Can you give me a recipe?"
the cake is not watery - well, I think! so much oil!
And when I asked this Ivan Ivanovich - what is the secret, he authoritatively told me - in butter! But the cream turns out to be very good.
In general, this is a recipe for Susli and Krosh - they are thin reeds - even such a Napoleon will not hurt them (Although Krosh does not eat baked goods at all - no baking will harm her!)

Today I matured and did Napoleon. I couldn’t resist a piece and ate it, girls it’s something just the way I adore it, crispy, delicate cream
RINISHEK - thank you very much and Ivan Ivanovich, God grant you health and prosperity: flowers
Girls bake according to this recipe, you will not regret it, I am attaching a photo, although they have recently turned out to be somewhat dark with me

[rinishek]

Although Krosh does not eat baked goods at all

rinishek
Crochet I do not eat not only baked goods, but in general everything that is cooked on the fire, I am a raw foodist! I only drink tea-coffee from hotlet's dance...

And the recipe is awesome, I drag it away, when I can be honored ... I am in "Napolene" (as well as in other cakes) a complete layman ...

nut
Super, super and super again !!! Well done! I'm not ready for such a feat yet ... but your photo inspires ... a feat ...

[Crochet]

Crochet I do not eat not only baked goods, but in general everything that is cooked on the fire, I am a raw foodist!

as? and bread?

as? and bread?

Naturally!

Thank you then go ahead

[Crochet]

Crochet, and for whom?

["NAPOLEON & JOSEPHINE"]

"NAPOLEON & JOSEPHINE"

(I made bezeshki and letters from the proteins remaining from the cream)

[Nut!]

OOOO !!!! Nut! I recognize the ONE Napoleon - exactly as I did before.
Thanks for trying this recipe. And Ivan Ivanovich (of course, hmm .. God forbid him all ...) - well, very disgusting people, but the recipe is a masterpiece

Regarding the recipe, I agree to all 100 My persuaded him in one day, despite the fact that my hubby does not eat cakes at all, where there is butter cream, and then he began to apply every 2-3 hours Now they ordered to do it more often, but when everyone will be at work, otherwise ka-ra-ul Girls highly recommend baking this napoleon

[rinisheknut]

rinishek
nut
Girls, and what about the thickness to roll the cakes? Otherwise I can get carried away ...

Girls highly recommend baking this napoleon

Practically persuaded / seduced ... I think I will soon "ripen" ...

Ivan Ivanovich (of course, hmm .. God forbid him all ...) - well, very disgusting people