Royal Napoleon cake

Royal Napoleon cake

Category: Confectionery

Ingredients
sour cream	400 g
margarine	500 g
water	150 g
salt	0.5 tsp
soda	0.5 tsp
flour	about 1.5 kg
cream:
milk	1,3 l
eggs (only yolks are allowed)	7 pcs.
sugar	2.5 tbsp.
flour	5 tbsp. l.
oil	500 g
cherry	taste

Cooking method

• Girls (well, boys, if any) want to share one more recipe that I just adore myself and many of my customers. it always turns out to be soft, even with your lips, to do it very quickly and simply, though expensive. a full portion turns out a cake of about 4.0 kg (without mastic)
• I did not take a photo of dough preparation, because everything is very simple:
• mix 400 gr. sour cream, 500 gr. margarine (I make a pack of butter and a pack of margarine, get it out of the refrigerator in advance so that everything is soft), 150 grams of water, 0.5 tsp. salt and 0.5 tsp. soda, about 1.3-1.5 kg. flour, "by eye"
• knead the dough that is not cool (so that it does not stick to your hands, but it will be very soft), put in the refrigerator for 30 minutes
• at this time I cook the cream.
• cream:
• boil 1 liter of milk and 2.5 tbsp. sugar, beat 7 eggs in a separate bowl (if large, then you can 5-6) with 5 tbsp. l. flour and 300 ml. milk, pour a thin stream into boiling milk and cook until thickened, stirring (this is literally a couple of minutes)
• there will be such a yellow cream, it tastes very, very sweet, do not be afraid
• 
• cool, beat with 500 gr. oils
• it will turn a little white and become very tasty and not sugary-sweet
• 
• Roll out the cakes (roll out very easily), prick with a fork, bake at 180 degrees
• here they are handsome
• 
• collect: cake, cream, shake with cherries (defrost and squeeze out excess moisture)
• again cake, cream without cherries, and so on until the end
• press down slightly on top, spread with cream, crumble the crumbs and take out to the cold, soaked in just a couple of hours
• here is his cut in 4 hours
• 

The dish is designed for

+/- 4.0 kg

Time for preparing:

1 hour

Cooking program:

easy

Note

Girls, I’m a big lazy person, so for me this is a very convenient recipe: you don’t need to grind, grate, etc., mixed everything at once in a large bowl, added 1 kg of flour, mixed, looked how much was missing, added, the main the criterion of what is already enough - the dough does not stick to your hands
A very easy-to-use cake, I often make all sorts of curly cakes out of it: cars, minions, etc. - it is very easy to cut and at the same time it does not crumble or fall apart into parts.
if you really feel sorry for the eggs, then you can, of course, reduce their number, but the taste is completely different, well, you should not be greedy for oil

Bookmark, what a beauty ..

Oh, how on time! In early March, I just need a large cake for 15 guests. I thought about Napoleon because I adore him myself. But I have such a confusing recipe ... which also does not guarantee the result. And here you are, well, sooo by the way! ))) Thank you, I took it to your bookmarks.

[Vikka_nikka]

Vikka_nikka, Vika, the cake is beautiful!
And it's not difficult to cook, I'll take it in!
Tell me, what kind of margarino / butter in dough - soft or melted ???

Tell me, what kind of margarino / butter in dough - soft or melted ???

Ksyusha, just soft, I get it out of the refrigerator in advance

[Vika]

I'm a big lazy person, so for me this is a very convenient recipe: nothing needs to be rubbed, grated, etc., mixed everything at once in a large bowl, added 1 kg of flour, mixed, looked how much is missing, added, the main criterion for which is already enough

VikaThank you for sharing a great recipe 🔗 I also like to keep it simple and fast.

[Lula]

Lula, please, I highly recommend, there are about twenty variations of Napoleons in the notebook, I don't even look at them after I tried this

[Albina]

Albina, and still very tasty

[Vikka_nikka]

Vikka_nikka, Vika, thank you!

also liked that just mix, yeah

[Vika]

I will soon have a senior DR and Napoleon asks, htela ready to buy puff pastry and smear with cream. This is something to do and in the Princess quickly bake
Vika, tell me how many times to reduce the portion, if there is a desire to bake a normal-sized cake n people so 6-7.

[Ksyusha]

Ksyusha, Thanks for the interesting recipe !! Took a note!

Vika, hello zemyachka, what a wonderful cake with cherries, I smell delicious. Tell me from the complete recipe you get a 4 kg cake, right? Bookmark, thanks for the recipe, I also love easy recipes.

[Mirabel]

Mirabel, I would cut it in 2 times, for my household (4 people) I make half a portion and then the elder shouts that he did not have enough piece

Tell me from the complete recipe you get a 4 kg cake, right?

Vic, I get 4 kg +/- 200 gr. sometimes a little cream remains if it turns out to be watery (it happens because of flour, I think)

[Vika]

Vika, Clear! Quickly eaten, it means very tasty! We, too, never have enough Napoleon, albeit caloric, but swallowed in a moment.

[Vikka_nikka]

Vikka_nikka, Victoria, I have questions:
1.How many cakes are obtained from this amount of dough?
2. Is it possible to reduce the amount of sugar by three times?

how many cakes are obtained from this amount of dough

And at what diameter?

1.How many cakes are obtained from this amount of dough?
2. Is it possible to reduce the amount of sugar by three times?

Tanya, I can't answer exactly how many cakes: if you make a full portion and with a diameter of 26 cm, then at least 15 cakes,
as for sugar, I think if there is less sugar, then it will be sour with cherries, but in principle, if you take into account the amount of milk and butter, then 2.5 cups is not so much

And at what diameter?

Natasha, I usually make the whole portion, bake as many cakes of the required diameter as needed, and freeze the rest of the dough

and I freeze the rest of the dough

Vika, can you also freeze it? And then it went away in the refrigerator and you can bake the cakes again? Yes? It's great!!

absolutely right. it is very comfortable.

[Vika]

Vika, You should definitely try to make this wonderful cake !!!

very very necessary to do

Yesterday my daughter had a birthday and I tried this recipe. I made half a portion, divided the cakes into 150 g each, immediately tried 100 each, but it did not work out very thinly. Roll out the cakes is the most time consuming process in this recipe, or I overdid it. It is better to leave the dough for an hour and a half, it rolls much easier. Do not reduce sugar, the cakes are not sweet and with less quantity the taste will be bland. And it's better to make a cake in the evening, 7 hours of tincture was enough, but I would have left it for longer. There were 9 of us, all ate a double (some of them triple) portion. DELICIOUS. and very high in calories ..... I didn’t leave a single piece at home to avoid temptation And there was no time to take a picture, thank you very much for the recipe!

[ok sana]

ok sana, I'm very glad that I liked it, I was a little embarrassed by the words:

Roll out the cakes is the most time consuming process in this recipe, or I overdid it.

to be honest, I roll the cakes very quickly, maybe I gave a lot of flour? I roll out the cakes, probably 2-3 mm, but this recipe has a baking powder, I think even if it is made thicker it will still be gut

to be honest, I roll cakes very quickly

This is because the handles are sharpened for this ...

This is because the handles are sharpened for this ...

well, the dough is very soft, really

[Vika]

Vika, yes you are a humorist, the cooking time for a 4 kg cake is 1 hour.
I probably only smeared the cakes with cream for one hour

I suspect that the flour was too heavy, the cakes rolled hard and did not come out crumbly.
I even tried it through a dough rolling machine, but hand-made cakes are more soulful and tasty.
Apparently, Napoleon loves his hands, but I was too lazy and trusted the combine.
I will repeat, this is our favorite cake, margarine, sour cream, soda - an interesting combination (I used to bake margarine plus a chatterbox of eggs and water)

A twig, the cakes in this Napoleon are not so crumbly, but they roll very easily, I repeat once again, the flour is not more than 1.5 kg. you can try to let them lie down after the refrigerator for a bit, so that the dough "moves away"

[Vika]

Vika, Vikulya! Explain about the cream. What to do with oil drain? do not whip it separately? or just add soft to the custard?

add soft to the custard mass?

Vikulya, absolutely right, beat soft with the custard mass, just cool it so that the butter does not melt

Sorry, I really liked the recipe, but the moment with baking the cakes is not clear. Bake them each separately, or somehow together, to what state, how long for one cake? Grease the baking sheet or not. And how to understand "I put each cake on a fork."
Sorry for the French.

Added Saturday 12 Mar 2016 09:14 PM

Or after rolling, put each cake on top of the other and into the oven at 180 degrees. What about baking time? For the gifted)))

Added Saturday 12 Mar 2016 09:42 PM

I roll out the cakes, probably 2-3 mm, but this recipe has a baking powder,

There is no baking powder in the list. So should it be added or not? And how many

Added Sunday, March 13, 2016 12:34 pm

Is water exactly 150 grams? The dough is not soft at all

Added Sunday, March 13, 2016 1:20 pm

The panic was in vain, there is enough water, the dough is in the refrigerator. Need advice on baking cakes. Help me please ))

Added Sunday, March 13, 2016 1:22 pm

As I understand it, soda, this is baking powder

As I understand it, soda, this is baking powder

It's just that some are very sensitive to baking soda and therefore replace it with baking powder.

Need advice on baking cakes.

The cakes are baked quickly for such a cake. Put on a baking sheet and in just 5 minutes the cake is ready. Ready to shoot and put the next one.

[Vikka_nikka]

I baked half portions in the Princess, I had to roll more cakes to make them thinner.
In general, everything is simple and pretty fast. I tried a piece that was not completely soaked, it seemed very tasty. Those invited to grind the cake in an instant.
Recipe mistressVikka_nikka, Vikulechka, thank you very much!

Thanks for the recipe, the cake is delicious.

[Albina]

sorry, I haven't come in for a long time, I'm glad that everything was resolved

Added Monday 21 Mar 2016 09:15 PM

Albina, thanks for the explanations on baking

Added Monday 21 Mar 2016 09:16 PM

Mirabel, kvoka, thanks for the feedback

Vika, thanks for the recipe.
I got 4 kg handsome

In the context:

Handsome, and I recently tried to make a banana, it's also delicious

Vika, hello! :)
Is the banana fresh? Or somehow processed it?
Caramelized?

Caramelized?

no, I just cut it and sprinkled it with lemon, made 3 layers, and cream on the rest of the cakes

[Vikka_nikka]

Vikka_nikka, understandably!:)

[Vikka_nikka]

Vikka_nikka, tell me please, now I took it out of the refrigerator and began to insert gingerbread cookies on skewers. So it's so hard ... Is it okay if it's out of the fridge or does it mean it's not soaked?

[Vikusya]

All, Vikusya, I fell for your cake ... only I am always confused in Napoleon by the sight of baked cakes ... they are always pot-bellied with me - whether with a fork or not !. Vika, does the cake turn out to be dry and brittle? how to smear and seal, so as not to break?
And another question - do you cut off the edge only later, after Napoleon has stood and softened ?.

Alenka, just got to the computer, was at the dacha
Napoleon often bake under mastic and collect in a ring, if for home, then I do not cut it at all, and after the cake is soaked in the edges I smooth out the edges a little with a spatula and that's it, this cake is so soft that it doesn't need pruning.
It is easy to smear the cakes: pour the cream more and spread with a spoon. if the cake is broken, it doesn't matter, then everything will stick together under the presik anyway

[Vika]

Vika, and I'm in the country too)))
I understood everything, I need to tune in - I really want this admiration!

Alain, you don't even need to tune in, the fastest "Napoleon" in my collection and the tastiest, I don't even consider others

Vika, yes, I have a gas stove in my dacha ... I don't know how to do anything at all))) I'm afraid the temperature will be too high and the biscuits will burn (((
Maybe you know if you can bake cakes in Princesse?
Have a small birthday on Friday, mom has an anniversary on Sunday .. really want to please them !.

Added Wednesday 29 Jun 2016 09:49 PM

Vika, I’ll play with you a little more: Well, about the margarine in the dough - is it necessary? can only oil ?. or is it better to mix margarine and butter ?. margarine and butter have slightly different properties in the dough ...

can you bake cakes in Princess?

Can! I baked
and it worked out very well.

In short, I messed up in two places ... sugar instead of glasses, put spoons (((
And I forgot the water in the dough ...
And all because the door hinge fell on my head .. honestly the bump is awesome !.
Now I'm scratching a lump and thinking what to do? I'll try to bake the first one without water, then I'll look ... if I mix the remaining flour with water and mix it again ... but can it be so good ?. the dough without water is very cool and tender !.