Napoleon cake (collection of recipes)

My custard from 1.3 liters of milk is used to impregnate 9-10 cakes without residue. Creamy may be smaller, but not so much

Help with advice, please! How to disguise "Napoleon" so that no one would guess that it was he? (it is so necessary that I even began to write poetry). We asked to make a surprise, there are no problems with the top, but how to hide such uneven and thorny sides, and most importantly with what?

And why can't it be cut neatly in shape when the cake is soaked? and then decorate the sides

I think you can align .. I'm even sure of that. I cooled it down, put a paper template on top and cut it off with a sharp blade. Normally disguised?

Thank you. I never cut it, so I thought it broke when cutting. How long do you need to withstand it in order to cut off well and continue to work with it?

Thank you. I never cut it, so I thought it broke when cutting. How long do you need to withstand it in order to cut off well and continue to work with it?

After assembly in the evening and at night in the refrigerator in the morning, everything cuts well, nothing crumbles.
And one more thing ... On some site (not on this forum) not so long ago I saw an MK according to Napoleon. So there, on rectangular baked cakes, there are such roo-ovnenky parallel "stitches". I always pricked the rolled dough chaotically with a fork and the cake no, no, and it swelled here and there. And on these peeped cakes not a single bubble, everything is so neat, one to one.
So I made a conclusion for myself - after all, you can pierce the dough with an ordinary tailor's wheel, drew parallel lines and ... voila)

Thank you. I never cut it, so I thought it broke when cutting. How long do you need to withstand it in order to cut off well and continue to work with it?

My mother-in-law, an unrivaled AU in Napoleons, is terribly angry when she finds out that I'm putting the cake in the refrigerator. She believes that it cannot be put into the refrigerator, until the first taste. Then, the leftovers, please. Says he is getting harder. But I do not have to choose, because I do not know how to align it with "warm". I put it in the refrigerator, at least for a couple of hours. I cut with a blade from a clerical knife, moving the blade like a file. (if you just cut, pressing, it is worse to crumble.)

Lady with @, thank you, there was a wheel somewhere, you have to look. I never used it for its intended purpose, but I rolled the dough, but all the same, when baking, the edges are deformed. I read here that the edges should be smeared with water when baking, then it will be smoother. I'll try.
Mistress Thank you for the hint. And then I have already developed a complex about the sharpness of my knives. I was all surprised, well, how does it turn out so smoothly and neatly, although I also bought knives not in a cheap store ?! I'll go buy the blades specially and hide them so that no one except me used them!

, you're welcome!

Girls, can you please tell me if it is possible to cover Napoleon with marmyshkoy mastic? And how is it better to do it, not to smear the top layer or wash it off and sprinkle with crumbs? I look forward to hearing, thanks in advance!

Girls, I'll write my post here again about cutting the cakes,
I do this with all the rolling cakes, I don’t level anything afterwards, everything is cut off very well. well.

Roll the cake out between two sheets of baking paper
very good comfortable and nothing sticks.
Having rolled it out, I take a ring from a split form, I have 24 cm.
I put it on the cake, still covered with paper and press lightly
a clear trace of the circle remains.
I remove the top paper and send the cake to the oven.
After baking, while hot, I go along the contour with a knife.
Everything, an even circle remains, and trimming is in business!

[Rinishek]

Thanks everyone for the advice! Cake baked according to the recipe Rinishek, for which thanks to her! She pierced the cakes with a copying wheel, in parallel lines, transferred them to a baking sheet, cut them to shape and smeared the edges with water, baked the trimmings with a cake, so that the cake was not needed for sprinkling. To me+that the circumcision was done before baking, after baking they did not lend themselves to trimming, since they were rolled out 1mm thick and could simply crumble with any intervention. - for not putting it under pressure, even for a couple of hours, it would be even better, but laziness! ... Boka smeared cream + cake crumb, top and decorations - cream. I went to distribute thanks to all the sympathetic!

Napoleon for the first time cooked for her husband at 30 under my mother's guidance

that's what happened

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Napoleon for the first time cooked for her husband at 30 under my mother's guidance

husband should be proud !!! so many cakes! the cake looks very appetizing ...

Devulechki, what kind of cake in kg comes out of one portion? You need somewhere 2 kg, but unfortunately I did not order "Napoleon"

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It reminded me of the days of my youth - I, too, somehow, out of inexperience, put candles on the Napoleon, and he was very well crumbled with a crumb. Well, we blew out the candles. The whole table, everyone sitting opposite was sprinkled ...

Did Napoleon from Ivan Ivanitch! Super! Simple, the smell and color and kind of well sooo. But it did not work out to try, custom-made. So the remnants of crumbs and cream were smothered for a sweet soul. I would like to inform you that one and a half portions turned out to be 2.5 kg of cake without any decorations. : girl_dough: Respect and respect to the author of the recipe

Girls, but tell me such a thing ...
In some recipes, the dough is sent to the refrigerator from 30 minutes. up to 2 hours (in each in different ways), and in some not.
Is it possible this way or that, or they don't write for the refrigerator, like everyone knows about it?
I haven’t come across Napoleons yet. Thank you

Napoleon for the first time cooked for her husband at 30 under my mother's guidance

that's what happened

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🔗

Wow, I counted 16 cakes. Lyuboff to her husband is measured in cakes

[viera-link]

viera-link, in "Napoleon" most often cakes are used from puff or chopped puff pastry. In order for the dough to be layered, it is necessary that the layer of oils does not mix with the test layers. This is achieved by not allowing the butter to melt ahead of time and mix with the flour, that is, the temperature of the workpiece is not higher than 17-18 degrees. To do this, put the dough in the refrigerator. The different standing times are most likely due to the peculiarities of this particular recipe and it is worth adhering to the author's recommendation to get a good result.

There are recipes in which the layering of "Napoleon" is achieved by the number of cakes - there is no need for a refrigerator, again we look at the author's recommendations

[lesik_l]

lesik_l, thanks for the answer.
So everything is available, now it is clear why in the refrigerator.

rinishek, I want to make Napoleon "Ivan Ivanovich", so a couple of questions-
If I need a cake in the evening, should I spread it in the morning or the night before? and
assembled cake soak in the refrigerator?

[simfira]

simfira I apologize that I had to catch it in PM, I didn’t receive any notification from this topic
If you need a cake for the evening, then I would have collected it the night before, and in the morning I would have brought it to the beauty of the sides and top.
In general, the assembly probably looks like this
1.Smear the cakes with cream - leave (not in the refrigerator) cool for 4-5 hours. Probably the balcony will be just right. But even in a hot kitchen, you shouldn't leave.
2. Put the clock for 8 in the refrigerator, then grease the sides, sprinkle with crumbs and store already before serving in the refrigerator

In principle, if the cakes turned out to be more or less even, then you can immediately go over the sides with cream - and send them to the refrigerator. I did so, he was normally soaked in a day somewhere.

Chamomile12, thanks for making this recipe!

[Simfira]

Simfira , I just adore this cake and coat it in the morning, if I need it for the evening, but again it all depends on what kind of cake you like I really love when it is crispy and at the same time soaked in cream, but not wet The longer it costs the more it is soaked, the cakes become not crunchy, but moist - this is also very tasty, but only my son loves so much, the rest - crunchy "Napoleon". Good luck

I want to add a nut-Irochka.
This Napoleon will not become "wet" in the classical sense - there is nothing to get wet - there is a lot of oil, but it will become soft, like ... well, I don't know how to explain ... probably like eclairs with butter cream

Girls, thank you, I want my mom to do it on DR. I reread the recipes and stopped there. I will puff

barely mixed 650 ml of flour (out of 750 necessary) into "Ivan Ivanych". The dough is crumbling. Do you think to continue or stop?

still intervenes

shit
simfira, recipe flour needs 480 g (if based on 160 g in a glass)
and the question is - thick sour cream? in fact, the dough should not crumble, at first such a crumb turns out, but as the margarine heats up, the dough sticks together into such a beautiful plastic lump

well how? (otherwise I'm worried)

[Napoleon cake"]

: oSo recipe-1st = 250ml (answer 37 on page 2)

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
[/ quote]

Well, that's right, 3 st = 480 grams! Well, or if in ml - then 750. Do not tamp flour into glasses too much!

wanted to measure flour in ml (in a measuring glass), and measured in gr. Instead of 480g, I rolled 650 into the dough. I barely rolled it out, probably it will take a couple of days to soak

you just had to add a spoonful of sour cream!
well, nothing, I hope it will work out despite technological errors
I also have sometimes - "it didn't work out!" I shout, "the recipe is bad!", I start to analyze - and almost always my inattention is to blame
But now you will definitely remember the amount of flour for this Napoleon!

good that the cake was training. Now I will remember exactly the proportions. The cakes took longer to soak, but otherwise very tasty !!!

Well, that's great, that in the end everything worked out!
thanks for +

Irina thank you very much for the recipe. The cake is delicious

here is the report

this is a beauty !!!

and what is this layer? Is there some kind of jam? and cream, cream ... well, just heaps!
Great cake!

this is a beauty !!!

and what is this layer? Is there some kind of jam? and cream, cream ... well, just heaps!
Great cake!

I made a layer of chocolate-plum jam on the top cake. I wanted each one, but I forgot. I remembered about it already on the last cake.

but what kind of jam is that! everyone did it and tried it except me! disorder
I'm going to study the recipe

how to taste? Did this jam add its own flavor?

[rinishek]

rinishek, Irina, you are not alone !! I also looked, but I did not! And it is not the first year that I regret not done !! That's how it is now tsvika will write that it is breathtaking with him, so now at least buy plums.

[rinishek]

but what kind of jam is that! everyone did it and tried it except me! disorder
I'm going to study the recipe

how to taste? Did this jam add its own flavor?

Yes, it is very tasty with it - it gives juiciness and taste like prunes in chocolate. It goes very well with your cream.

rinishek, Irina, you are not alone !! I also looked, but I did not! And it is not the first year that I regret that I did not do it !! That's how it is now tsvika will write that it is breathtaking with him, so now at least buy plums.

All for the plum !!! The jam is delicious even in a cake without it.
Made 3 servings of jam - one with cocoa and the other two with chocolate

Girls, is liquid homemade sour cream suitable for a recipe from Rinisek? And is it essential to put margarine in the dough, I usually bake on a spread? Yes, and how much vinegar, I have the usual 9% and apple cider Kühne 5%, which is better? There are more questions than ingredients.

[MOM SONY]

MOM SONY I concluded for myself that it is better on store sour cream, otherwise my cake turned out to be very greasy when I made it at home (but I had a thick one).

And in Napoleon I make a layer of cranberry sauce for a couple of cakes - mine really like it

Girls, tell me, if you add kitty-kis candy instead of sugar to the cream for Napoleon, how do you think it will be delicious?

[rinishek]

rinishek, cooked according to your recipe, thanks. But, not everything worked out (it's my own fault, as I understood). There were no problems with the test. I rolled it very thinly, pricked it with a fork and baked it until it was dark, so that it would be sunburned. When preparing the cream at the stage of pouring "milk jelly" into the whipped butter with sugar, a cream was formed, lush and voluminous. But, since there was no experience with such a cream, I thought that it would be thick to lubricate the cakes and added 50 ml of hot milk with vigorous stirring and after that the cream became just watery. I began to add more oil to take away excess moisture, well, it thickened a little and the cream with grains came out. Then he greased the cakes, except for the top one. He stood for 5 hours (from 19-12 at night), greased the top and sprinkled it with crumbs, and until the morning he just stood with me, and in the morning in the refrigerator. In the evening today I began to cut the cake: yes, you can see delicious grains of small cream, but it did not affect the taste, the cake lay more or less evenly. But they are dense, not soaked properly - they do not crunch, of course, but the cake does not cut easily (maybe it was overcooked? Maybe because of the cream?).
"Chef" I'm the one, tell me the reason.

Maybe someone else will read my message, hope dies last ...
What do you think, if you use a cream made from whipped cream, mascarpone for Napoleon ... will such a cream saturate the cakes? In consistency, it is closer to airy than flowing (custard) ... doubts torment ...

It seems to me that no ...

[moby]

moby, I think that such a mascarpone cream with whipped cream will be quite dense and will hardly saturate the cakes.
Most likely, the cakes themselves were overdried, this is in the first place.
And secondly, the cream that you made into this cake, it just wasn't whipped until the end, after adding milk and butter to it. The grains that you have come across is the oil that did not disperse in the cream. Or maybe the cream was already in that stage of "whipping" when it comes in grains and the next stage is to combine into a homogeneous mass.

Mowgli, Huska - thanks. Next time I'll keep in mind and cook with custard

Hello
read all the recipes
and chose for myself
himichka-at you I redid the dough a little
instead of vinegar-vodka 2 tablespoons
and your cream is gorgeous
everyone liked the cake
delicate-soft-juicy
generally delicious
thank you