Napoleon cake (collection of recipes)

Crochet, I rolled it about 3mm, I did not follow the shape of the rolling, I mean the shape, but so that it would fit on the sheet for myself. And I advise you to do the same, but as soon as you get the cake out, quickly put a plate on it, according to whatever diameter you want the cake and immediately cut it off with a knife while it is hot, otherwise it will not work out later, the sheets are very fragile - if something is not clear - try

[nut]

nut
Thank you! I think I'll get together one of these days ...

if something is not clear - try

Don't even hesitate!

Crochet, I rolled it about 3mm, I did not follow the shape of the rolling, I mean the shape, but so that it would fit on the sheet for myself.

And next time try to roll it out, put your plate, cut it out, take away all the excess and only then bake, even and identical cakes.

[artisan]

artisan
And bake the trimmings separately and use for sprinkling the cake, right?

I mix the trimmings with another dough and roll it out again and only bake with the last cakes. I have enough sprinkling and some extra cake comes out

But if you need a lot of crumbs, then you can simply move these scraps away from the cut cake and bake everything together. It's more comfortable for me than cutting hot.

Beautiful girls, this is the first time I have to make this cake here, tell us what and how best to do it? I need a 3.5 kg square cake, but I only have rectangular shapes, can I collect it later and move it with a chessboard? Well, two cakes side by side, first along and then across? or shouldn't you? which cream is best to take to soak the cakes well? how many cakes should be made in height? and how much before the date it should be done, how quickly the cakes are soaked? Do I still need to soak them with syrup? What do you think, and if you decorate the top with Wet meringue cream (like snow), they go together? Sorry that there are a lot of questions, but this is such a responsible cake ordered by my sister's boss for the NG celebration, I don't want to let my sister and myself down, and I did Napoleon only once on my DR sooo long and I remember that I was tormented with him all night, and it was not tasty (so I had a negative impression. Yesterday I bought a store, like 7 cakes, it was soaked normally (and they want it to melt in the mouth). But is it heavy?
Someone weighed how much cake by weight is obtained from the norm?

Iza, I honestly baked Napoleon only according to one recipe - the one that I posted in this Temko. You can see how it looks in the picture of Nut.
It is impossible to soak these cakes with syrup - they are quite fat and dense, the cream soaks them. And after that, just the cake becomes "melting" in the mouth.
If I had such a task, I would simply bake a square cake on a baking sheet. These cakes do not need a shape. Roll out the dough into the required square and bake
I also use the cream for Napoleon only the one that I posted in this Temka. It's just that I don't recognize other Napoleons, why else should I look for some kind of recipe, if it's the most delicious?
Wet meringue will definitely not go here, Napoleon is a butter, hearty cake. Meringue will be clearly superfluous

In general, the boss has cool requests

Thanks for the answer! I rewrote your recipe, I'll try for myself first, and then for the boss

Girls, did someone bake cakes for Napoleon in the microwave? The oven is busy, but I want to do it. It seems that someone mentioned such a possibility. Tell me, huh?

Here is my long-suffering Napoleon. made according to 2 different recipes (mothers and rinishek), made the cream according to the rinishek recipe and took a double portion, but it turned out to be not enough. I realized that the cakes need a lot of cream so that they are well saturated.well, you need to prepare everything in advance, again so that you can soak well. As a result, I smeared cream with condensed milk with the rest of the cream at the top and it also turned out very tasty.

Here is the cake that went to the corporate party


And this one stayed at home and immediately in the context:

Isa! Napoleon's bottom cut - well, very tasty
Yes, this cake should be smeared at least in a day - and of course, do not spare the cream, then it turns out gorgeous!

Pretty girls, tell me how the Napoleon cake with thick and thin cakes differs in taste? Who will say what? I'm used to thin cakes, almost 1mm., And it turns out there are options with thicker cakes? Plizzzzzzzz ....

Gaby, I will answer for myself, because now this is my favorite cake thanks to Rinishek: flowers: I have baked it 3 times already, once with a thinly rolled cake and 2 times not very thin, about 0.5 mm. According to my taste sensations, where 0.5 mm after impregnation with cream, crispness was felt - this is exactly what I adore, and for so long I was looking for just such a recipe, where it is very thinly rolled out - it turned out to be kind of wet when finished my son) These are my observations: wow: By the way, on my photo there is a cake with 0.5 mm rolling

Nutlet, let me kiss you, for a detailed answer, that's what I needed, but did anyone bake it 1 cm thick?

Oh, Oreshek, and you have everything in millimeters, did I understand correctly that crisper cakes are 5 mm or 0.5 cm thick?

Yes, I wrote it so wrong - about 5mm, the thicker the cake, the more cream you need and it will crunch more, I also think to bake it for the New Year, I'll try to roll it out a little thicker - I like it when it crunches

A nutlet, whole, wait, don't go away, tell me, if the thickness of the toda is divided by how many cakes to divide, I understand correctly that the number of cakes decreases, but the crispness increases? And with what diameter did you bake these circles?

Gaby, I had about 9-10 cakes, and since I made for myself, I rolled them just more or less adhered to the circle and did not cut anything, so it turned out to be such a big pancake with undefined edges. Try to roll it out for the first time as I am in thickness, and then you will already know for yourself. And to be honest, it is better to roll rectangular in the shapes in which you will
oven or round shapes. in short, in my opinion, I completely confused you

Nut, thanks, I understand everything.

You and MM scared me. Here I intend to bake it all ...
I think Lefty should be just right for such a cake with the oven (I'm talking about the Lefty who shod a flea)

[Lenochk]

Well, they made fun of it, they made it laugh!
Lenochkah this Nut from Gabishkoy the nuances of taste are discussed - it's like being present when two quantum engineers or programmers are talking

the recipe that I gave is generally designed for a Soviet frying pan - 24 - 26 mm in diameter. I say so confidently, because I only had one flat cake plate (wait, I even measured it) - 24 cm in diameter
By definition, the cakes will be crispy and this cake (subject to the recipe) does not exist. Everything is greasy there, so the classic "wet" cake simply has nowhere to come from
Someone loves more dryly, someone less, that's all, or rather more soaked or less

In fact, the cake is very easy to perform - the dough is unpretentious, and this cream is my favorite and has never let me down. The girls will surely confirm - right?

I am afraid of custards with eggs, which somehow did not work out even once, so I use this cream where a custard or butter cream is needed according to the recipe, because I am satisfied with its structure - it is both plastic and greasy, well, not sugary. Ex. in custard cakes
Of course, I do not presume to judge this cream as a decoration, since I myself practically cannot even make a leaf out of cream, let alone decorate a cake there.
For me, decoration is sprinkling with chocolate chips ... well, or a decor ready to stick

I will offer my own version of "Napoleon"

Napoleon cake"

Puff pastry by
custard cream: 3 glasses of milk, 1 glass of sugar, 3 eggs, 6 tsp. with a heap of flour. In a saucepan, bring 2.5 cups of milk and all the sugar to a boil. Beat eggs with flour and the remaining milk separately. The flour can be lightly fried (it will be tastier). Pour the resulting mixture into the boiling milk in a thin stream and bring to a boil, stirring continuously. Remove from heat when the cream thickens. Cool and add a bag of vanilla sugar and 200 gr. butter. Stir several times until it cools completely.
Put 3-4 tbsp on each cake. l. cream, the remaining coat the top and sides. Sprinkle with dough scraps. Allow to soak for at least 8 hours.
Bon Appetit

My husband suddenly wanted Napoleon and only Napoleon! I rummaged through my notes (I haven't done it for 100 years) and here's the recipe.
For the test:
400g margarine (replace with butter) - chopped with flour. Add to
1 glass of water, 0.5 tsp. soda pay off 1 tsp. vinegar.
Knead the dough as for dumplings, soft. Refrigerate for at least 2 hours.
Bake thin cakes and coat with cream.

Custard cream from 0.5 liters of milk, 1 tbsp. l. starch, 1 tbsp. l. flour, 2 glasses of sugar. After cooling, beat with 300g butter.
And now the main highlight of this cake! Add the zest of 1 lemon and juice from 0.5 lemon to the cream. The taste of the cake changes dramatically! It becomes not cloying, but with a slight sourness and a very pleasant smell.
Try it, you won't regret it!

Well, I have my own 5 kopecks, can I?
Found on this site 🔗 a recipe for a real "Napoleon", as it was first baked in 1912 for the 100th anniversary of the victory over Napoleon (which is Bonaparte).
I will not plagiarize. Come in, read it - I think you will like both the article and the recipe. It differs quite slightly from modern ones, but the author of the article is sure that these changes significantly change the taste.
I decided to try this original recipe for Valentine's Day. The dough has already been kneaded (in HP, mode 14 minutes yeast-free dough). Lies in the refrigerator. I'll bake it tomorrow. The day after tomorrow we will try. I will share my impressions and, if I am smart enough, photos.

I report: the cake turned out, as the author promised, easy to cut and melt in the mouth. If someone decides to bake according to that recipe, double the amount of cream

I report: the cake turned out, as the author promised, easy to cut and melt in the mouth. If someone decides to bake according to that recipe, double the amount of cream

And what is the height of the cake? did you make 1 norm of cakes or 2 ... please tell us more! Do the cakes grow a lot during baking? (after all, there are only 2 of them)

[Mays]

Yes Mays- very interesting and if possible pictures

[Mays]

And what is the height of the cake? did you make 1 norm of cakes or 2 ... please tell us more! Do the cakes grow a lot during baking? (after all, there are only 2 of them)

Domovenok, did one rate, it turned out 6.5 cakes. (Half went for sprinkling) The cakes were cut out with a lid from a pan with a diameter of 24 cm. They don't rise much, I cut them with a knife, as lesik_l advised. Boil the cream in a double portion over SLOW heat until thickened (!) I had to cook twice - the cream quickly boiled (and it was said DO NOT BOOM), I took it off the heat ahead of time and in vain - it remained liquid. I had to cook a new one for a long time and over low heat.

Yes Mays- very interesting and if possible pictures

Nut, pictures in any way - my husband dragged the camera down to work and does not return. If you are interested, I will do my best to bake for the next holiday and then I will definitely post pictures.

[rinishek]

rinishekplease write again (for those in the tank),
How much cream to make for your Napoleon recipe?
In some posts you wrote that the more cream, the better.
I am always scared by the fact that there is not enough cream for the cakes, I clarify that it will calm down.
Thank you!

[rinishek,]

rinishek, The plus sign has already been put. Now I am also writing thanks here, and bake this Napoleon, it is very tasty !!!! I did everything as per the recipe, only I added 2 eggs to the cream, increased 50 g of butter and 0.5 glass of milk when I diluted flour.

[ilkva]

ilkva, I am very pleased that the recipe came to taste

just why add eggs to the cream? more familiar, right? I don’t like this egg color-taste, so it never even occurred to me to add an egg to the cream.
But this is of course a matter of taste, the main thing is that it is tasty and the family likes it

ATP for the plus sign

I'm very.denied and resisted multi-layer cakes, well, due to her laziness, we can ...
But I did it!
Your Ivan Ivanichev recipe ponra!
Thank you!!

Aprelevna !!!! oh, what a cake! what a beauty!!! and the cream just heaps !!! I suppose it turned out juicy melting
aaaaaaaaaaaaaaaaaaaaaa
I also want to!!! - however, I'm afraid to eat it all, I have a weakness for this particular Napoleon - I can't control myself, that's why I don't bake now

[rinishek]

rinishek Thank you!!
There was actually enough cream for the whole cake.
I measured everything with scales.
Therefore, up to a gram, it was enough for everything!
Delicious cake !!

[rinishek]

rinishek, I am with a report and a bunch of "thanks" !! For the recipe, for advice and attention!
Everything that I managed to shoot ..

Wow! handsome !!!
I am very glad that the recipe came to the table and I liked it!
eat to your health!

Well, I'm being fooled by your cutters and at least shoot! Hands are already itching, we love "Napoleons". I want a delicious Napoleon for the holiday !!!

oh, there is not a current cutter, there is also a taste just awesome!

oh, there is not a current cutter, there is also a taste just awesome!

I believe! I’m already looking at the photo and it seems that I can taste it. And what will happen when the cake is baked, missed and soaked

And what will happen when the cake is baked, missed and soaked

it will be ecstasy! I guarantee

[rinishek]

I've already baked three cakes according to the recipe rinishek but haven't tried one yet! fast...
but listening to the reviews about the cake, I'm in anticipation of how I'll come off later !!

There was a message that the cream turns out in lumps, is it right or not .. For the first time I did it this way too (I never cooked the jelly))), in fact, you should get a tender, homogeneous mass.

[rinishek]

Yesterday I baked cakes for 1.5 servings! I thought I'd make one big cake (there are a lot of Napoleon connoisseurs around). Divided into 9 cakes, rolled out very thinly and of large diameter. But after baking the cake "ran" and I did not get the desired size. It's good that I didn't cut the cake before baking.
I liked the dough at work, I tried the cuttings - they were delicious. Now the question is: how best to save them until tomorrow? Just covered with a towel or in a bag? I don't want them to lose their crunching cakes

I've already baked three cakes according to the recipe rinishek but haven't tried one yet! fast...

Well done! This is what I understand willpower!

Irza, if you need crispy ones (but then the cream will still become soft) - just wrap them, the whole stack of baking paper and put them on the shelf
but in general, they simply store a day in a pile on the table - and nothing

but in general, they simply store a day in a pile on the table - and nothing

Thank you ! I will do so! I already want a cake !!!!

Congratulations on the holiday of Christ's Resurrection!
Rinishenk. thanks for the delicious Napoleon cake.
We all love Napoleon, and have tried a lot of recipes. and this one just came to taste. The cakes are just a miracle that turns out! Even my granddaughter (3.5 years old) said that it was a delicious cake. I took the recipe in a notebook. My change: I replaced 1 tbsp in the cream. l flour for 1 tbsp. L of Dr. Otter's creamy pudding and added 1 yolk of a homemade egg, rather for color. But it was delicious without him!

[Rinisek]

Rinisek, I went yesterday to visit with your Napoleon. What can I say, call me, but there is no cut. Did not make it . Our huge family company gathered at the festive table to grab a piece, it was impossible to be distracted. Everyone liked it, it turned out very tasty. Thank you !

Girls, I am very pleased that you liked the cake, eat it for health and believe me, only your Napoleon will be remembered by guests and guests

like any shortbread cake, it is good because you can bake the cakes in advance, and when it is soaked, then this is a super-napoleon

(I am afraid Ivan Ivanovich and does not know about such a success)

[rinishek]

rinishek
Today I want to bake a cake according to your recipe. I look in other recipes for dough in the refrigerator. And how are you?

[Rinishek]

Until Rinishek - I will answer.This dough must be divided into 9 pieces and put in the chill-out for an hour, then take out one piece and roll it out

[nut]

nut

Thank you! I just kneaded, I think I'll take a look, maybe someone suggested

[rinishek]

rinishek Thanks for the recipe Napoleon!
Here is my cake

Let's try in the evening