Cake "Medovik" and everything that we do for the festive table

cream is based on semolina

Mom often asked me to do this, I didn't like it. We had a variant of bird milk. And just with lemon, that is, with zest. I finally stopped making such a cream after one day it exfoliated on the new year. Of course they are to blame, and the butter was so-so, and my husband put it in a still-hot porridge (let me, I can, my grandmother put such a cream in Napoleon) - but as my grandmother whispered, I don't make a cream from semolina for 15 years.
And in the honey cake always came cream with alcohol, it turned out very tasty.

Oh girls, this year, after watching the beauty of Sasha-Shuniki, I took up the decoration of the cake seriously. The cake is according to my old recipe - we have it unchanged for New Year's. But the decoration is new. I brag. Like most



at home everyone is delighted.

And with us it was like this, I made assorted gifts for gifts and left us:


This is a cherry truffle recipe from the forum


This is a hummingbird with slight modifications


This is Raffaello biscuit with a few changes


This is a mousse honey cake tode from our forum, the task was to try new compositions. Decorated as best she could.
Delicious everything! The survey showed that it is absolutely impossible to determine the winner))
Oh, something went wrong with me

tweaks
How delicious and beautiful everything is here !!! Girls, what are you guys! Handy!
Happy New Year everyone! Since 2017! May he be joyful and successful in everything !!! And all of them !!!

[valushka-s]

valushka-s, thank you very much! I didn't understand what happened, but something went wrong!

We, too, for the New Year always have the same cake, Napoleon with custard, my husband simply adores him. There will be no photo, because the appearance leaves much to be desired, I do not know how to decorate at all, but the taste does not suffer from this. When I began to meet with my future husband, I learned from him that his favorite cake is Napoleon, and for his birthday I decided to give him a gift, bake a cake, but there is no recipe. Then there was still no Internet, someone still gave a recipe. A friend volunteered to help, we are 17 years old, oh, and she and I have worn out with puff pastry, we still laugh nervously when we remember))) and have been baking it for more than 20 years now, though now with purchased puff pastry. Wow, how much I wrote)))

[Yaroslavna]

Yaroslavnawhat a soulful story you have with Napoleon! Great how!

[Larissa]

Larissa, Thank you!

[valushka-s]

valushka-s, and why the first photo does not open, can you still fix it?

Thank you! Everything has opened!

[mamusi]

mamusi,

our family darling "Bear" cake

- as we say at work - the cake is gone, i.e. it is gone))))))))
Nadyushich,

for christmas

- we are waiting for a photo and a report on the work done
Anna67,

Mom often asked me to do this, I didn't like it. We had a variant of bird milk. And just with lemon, that is, with zest.

- we also had such bird milk. it used to be delicious, now there are so many creams that I’ll hardly cook porridge. although in fairness, a properly made cream is delicious)
Tumanchik, cool cake, trendy !!!! I also try to copy Sasha, but alas ...
Larissa, just super. and cakes, and photos, and decoration, and background, and entourage. Bravo!

Yarik,

Wow, how much I wrote)))

you're welcome! bake and write to your health !!!!

ps: I love napoleon too. I do it with chopped dough. here is the last home one: I bought already puff pastry, 4 packs. I want to taste napoleon puff

[aprelinka]

aprelinka, Thank you! Wow, how many layers, a feat just! Napoleon did not bake, the number of layers and the variety of recipes scares me)))))))).

[L]

L, L, Larissa, yeah))) who would say ...so many masterpieces, but Napoleon is afraid)))))))))

unchanged New Year's.

Irish, cool cake, smart !!!
Is that Napoleon, too, or not?

Oh, what an interesting Temka! I will also show my "masterpiece"

And here is the cut:

Ingredients: chocolate biscuit for two or three times, cream, whipped cream + condensed milk + gelatin, chocolate layer with prunes and walnuts. Decorated with wet meringue, Christmas trees made of ordinary biscuit, tinted, purchased marmalade figurines.

[tysia]

tysia, Natasha, beautiful cake, beautiful cut and very good Christmas trees look out of biscuit, cool idea!

[tysia]

tysia, Natasha! Just a New Year's fairy tale And the layer with prunes and nuts is very tasty! It goes very well with chocolate cakes!

Christmas trees look very good

I liked the chicken.
We eat up our cake not only without decorations, but also without icing. It turned out not sweet at all, the cherry also added sourness. And I don't put it in the refrigerator - it didn't get soaked there at all and the butter froze, although I thoroughly poured the cake with cherry juice and cognac.

[Tumanchik]

You can put in 5 kopecks about Napoleon .., our favorite is a banana)) I throw into the almost cooled custard in a blender and add two or three bananas (usually three) the cream remains glossy and does not darken (or does not have time to darken ..) I take out the cakes from packages and stupidly I throw in the oven and then I divide each into three parts and dry it in the oven for another three minutes

Added Monday 02 Jan 2017 09:04 AM

Honey cake with boiled condensed milk))

Added Monday 02 Jan 2017 09:07 AM

Tumanchik, I am haunted by yellow squares, are they peaches ?? And cakes with holes .. is it puff ?? Maybe all the same recipe in the studio ?? !!!! Pliz !!

And my husband forced me to bake Napoleon for him on NG. I really wanted to try another cake, but my husband categorically wanted Napoleon! I had to do it. From orders, I often have pieces of puff pastry, I rolled them out thinly and baked the cakes, collected 4 pieces. In the evening of 31, I cooked a cream, smeared it, anyway, we will start eating it not earlier than lunchtime on January 1, just soaked. Here's the rest of the cake, half eaten already.

Girls, just don't throw your slippers, okay? I just can't understand a cake like Napoleon or a honey cake with 20 cakes (for example), it turns out to be very tall !!! It is not convenient to cut it, it is inconvenient to transfer it to a plate, you have to put it on its side ... That's why these Babylonians? Surprise guests? Show what kind of mistress you are? Or what? After all, it is much more convenient when the cake is not so tall. If you need to make weight, then not necessarily height, you can play with length and width.
I have a 3 cm high cake in my photo, well, I only had 4 cakes from the remains. It is convenient and easy to cut. I admit such puff cakes up to 5-6 cm high. What do you think?

[tysia]

tysia, Natasha cake!

Added Monday 02 Jan 2017 02:53 PM

The recipe for the studio?

Support with arms and legs, FOR!
Painfully interesting, is there such a thing!

So I dare to show our New Year's cake, even though I'm still the pastry chef)))) Carrot-chocolate, custard sour cream, in a layer of plum-chocolate jam. Girls all again Happy NEW YEAR !!!
[img]

[Olga]

Olga, wow, what a cake!)))
Beautiful! And delicious, probably ...

[mamusi]

mamusi, Thank you, Margarita!)) The cake was really a success)))

But I also confess ... that I am good friends with Medoviks, I succeed and I am satisfied with them ... but ...
NAPOLEON kids ...
Well ... I bake, try, eat, of course, but not THAT, everything is not THAT what the soul asks for ... Sometimes dry, sometimes wet, sometimes nagging, but I dream of such a Napoleon ~ tender crunchy crumbly cakes, creams NOT a little, but in moderation and so as not to be sugary-sweet ... And the moist-tender cake melted in my mouth ... eh!
BEAMS, BEAMS ...
Just mind, don't laugh .... Better share your secrets ... who has such a recipe?

[Margarita]

Margarita, you go a couple of times a year to some cool confectionery, buy yourself an enthomous Napoleon, a cup of coffee ... and you go crazy !!! You come home, bake a honey cake and life is good !!!

Added Monday 02 Jan 2017 07:15 PM

Olgabozhok, Pts cute cake)) very !!

[Jeanne]

Jeanne, you will not believe it, so I do
(But the splinter is sitting ...)

[svetta]

svetta, so I'm comfortable at 5-6 cm.And my tall ones lie around ...

[svetta]

svetta,: friends: I agree, I also bake Napoleon for the whole baking sheet, but for 4 cakes + sprinkles, cut into rhombuses! Childhood memory!

I think all our culinary addictions come from childhood.
I always hated Napoleon. It was so disgusting with us that there are no words. The cakes are thick and not at all crumbly, the cream is fatty oil (I always threw away this in pastries and cakes purchased, and ate only biscuits, baskets and tubes). So, then I had a chance to try better, and in a cafe, but as I did not like this cake, I still do not like it. And here is a honey cake in all forms. And drier, and wetter, and sweeter and no ...

[Oksana]

Oksana, well ... great, and give your cake recipe, so between us girls ... pliiiz ... I'm looking for a recipe ... so to speak, IN CONTINUOUS SEARCH for the ideal (to your taste) Napoleon! .. Well, share. .. I'll try

My first Napoleon happened when I came to our site, from ready-to-buy filo dough in Auchan, there were heaps of sheets, I even baked them 4 sheets at a time. I was so happy !!! It turned out wet Napoleon. Delicious, although the dough is bland.
Then she made Festive Napoleon from Angela. Yummy over there! Moreover, if you do not stand it, it will turn out crispy, but if it lays down, it will become soaked.
And moreover I agree with Irishka (Kara) - neither fill nor decorate it is necessary !!!!!

If you are interested, then for 575 grams of flour it takes 200 grams of pork fat and 150 butter
Naturally chilled butter and fat
It turns out 9 cakes with a diameter of 25 cm
Even neighbors hear the crunch of cakes))))

[ulaaa]

by Angela Festive Napoleon. Yummy over there! Moreover, if you do not stand it, it will turn out crispy, but

I'm going to read ...
I baked them a lot in 30 years of family life
The point is that she did not find her "mine" ...

Even neighbors hear the crunch of cakes)))

Thank you, take note
I've never tried pork fat ...

Added Monday 02 Jan 2017 8:05 PM

ulaaa, Can you have a recipe completely in Lichka?)

[Margarita]

Margarita, I already wrote that I have been baking Napoleon for a long time, with the advent of puff pastry in stores, I bake from ready-made dough, but in general the recipe is as follows: 1 part of the dough - 300 grams of butter and 300 grams of margarine, chop with 2 glasses of flour. 2 part - 2 cups flour, 1 tbsp. l. Vinegar, about 1 glass of water, the dough is like dumplings. Next, 2 dough is rolled out, the first dough is laid out on it, wrapped in an envelope and rolled out, rolled out, folded again with an envelope, removed in the cold for 20 minutes, and so on until a homogeneous dough is obtained. Then we divide into 8 parts, roll thinly and bake until golden brown, prick with a fork so that there are no large bubbles.

Cream: 150 g butter and 150 margarine, 1.5 cups granulated sugar, melt over the fire, cool.
Bring 450 ml of milk - 300 ml to a boil, dilute 3 tbsp of flour (with a small slide) in 150 ml of cold milk, pour into hot milk and cook until thickened. Cool, then beat the cream with a mixer or a food processor, adding 1 tbsp each of the butter part and the milk flour. Collect the cake.
What else can I say, long, dreary, but so tasty. It is better not to replace margarine, I tried it, it turns out a completely different taste, not that. It is delicious from the store dough, but it comes out from homemade cakes exactly moist and crunchy, but not hard)))

wet and crunchy, but not harsh)))

Thank you!!!)
Yes, I have heard more than once that it is on margarine that such a result is achieved ...

I have a recipe for beer ... with margarine ... And custard + condensed milk. I did. My husband said, it's hard for the stomach ... he doesn't like margarine ... Well, I gave up trying ...
I bake other cakes ... honey, biscuit ... but Napoleon does not.
And then such a conversation turned to their personal recipes! I think: - What is not a moment, I ask the girls!
And it turns out again a return to Margarine ...If it's crumbly, aphid margarine ... In my youth, I also baked according to my mother-in-law's recipe- Chop the creamy margarine with flour, a little vodka ... it turned out to be a good dough in consistency. Then we got away from the "margarine harm" ~ my daughter was ill and the doctor strictly forbade margarine ... She never returned to that recipe ...

good evening! my child this year breaks records for a cough, I was hysterical yesterday, sorry, I was absent for an important reason
you are so great with cakes !!!!!!!
I came across last year's Opera cake. did myself for the first time. I think let the girls have fun with my "masterpiece". laugh at the top of your voice

and this is full face or profile

hope that someday I can rehabilitate myself and do it as it should

I did it according to Inga's video recipe from Germany, everything step by step, word for word, damn it, nothing happened. whether my hands are crooked, or the difference in products. he did not make any taste or professional impression on me
can any of you bake - share your impressions !!!!

laugh is allowed

Why laugh at once, we are not all gods, we all learn ...
From above it looks very much even nothing, but what I didn't like to taste, it's a pity

Very good Temka .... That's also interesting about Napoleon. In her student years, she lived in an apartment and the hostess baked an awesomely delicious Napoleon, it was moderately wet, and the smell ..... my head was already spinning. I took the recipe from her, baked it several times, and then lost the recipe with moving. I baked it several times, but it's not that. I’ll sit in the bushes, listen, maybe there’s a delicious recipe for Napoleon. Festive took notes, but I have not tried the oven yet ...

[Margarita]

Margarita, on one margarine, yes, it's hard, but 50/50 I personally do not feel margarine, it is not felt in the dough at all, but in the cream it gives exactly the taste, some kind of creaminess, on oil alone this taste is not. And the cake is pretty decent size, if there are not many eaters, then we can safely divide it by 2)))

Added Monday 02 Jan 2017 10:00 PM

Hope, I liked the festive, but I can taste the beer, my husband liked it. Maybe this beer came across.

[Yarik]

Yarik, Is Napoleon made from purchased dough very different from self-made?
Also, what puff pastry do you buy? And then there are many of them.

bliin, you have to reveal the secret. I went to study on-line confectionery courses. anyone interested - I will write in a personal, so as not to accuse me of advertising
I baked this cake within 1 week. there were their secrets. I baked it before, but it was something with something. I made it exactly as the pastry chef showed. not very wide and high
girls, I can't tell you how he smelled !!!! and I haven't had real vanilla beans yet. (very expensive)
I made my honey cake according to the Napoleon principle, which is probably why it turned out right away

now I have a whole bowl of cream diplomat, made more or less according to the correct technology. it's something with something
take my word for it, if you don't like the custard, you just haven't tried the real one
and I also discovered muslin cream for myself. fair? cream cheese is cool, of course, but muslin is no worse, it keeps its shape wow, delicious to horror
I'll show you right now:

much cheaper
so Napoleon is covered with muslin after settling in the ring.
I have not yet made napoleon on puff pastry, this is in the plans. I'll try - I'll tell you.

here was my first d / s

[Elena]

Elena, that's so beautiful!

Hope, very different, its cakes are thin, crunchy-flaky, the store ones rise in height, and less crunchy, I don't know how to explain. And I take different dough, in principle, what is in the store, the main thing is puff yeast-free.

What are all of you needlewomen. Can I cling to you, maybe I can learn to do beautifully. This year, as in the past, I made a cake from our forum, Prince Eugene, this turned out more beautiful than in the past, but I did not have time to take a picture, they ate it, and this is last year

[Zhannptica]

I am haunted by yellow squares, are they peaches ?? And cakes with holes .. is it puff ?? Maybe all the same recipe in the studio ?? !!!! Pliz !!

ZhannpticaWhile Tumanchik is gone, bring your peace back - Cake "Tenderness" from choux pastry with wine cream and tangerines, Irina exhibited the recipe.

[Yarik]

Yarik, Thank you! So, in order to enjoy yourself, you have to do everything yourself ...

Mona, I'll show you my masterpiece here))))

She did not specifically decorate ... she said so with hers - look at the cut, I'll ruin everything with decoration

Delicious .... honestly))) and how I tried!

Gospadya, some kind of deliciousness, it would have licked everything off the screen, one is tastier than the other ...

[Vinokurova]

Live and learn. Does the margarine in cream add creaminess? Looseness to the dough, yes, but I also try not to put the taste into the dough. Although now the oil is such that it doesn't matter.

And I just like the cake with a curved profile

Oh no, I won't go to the courses. Of course, it's not a pity for the figure, and it's scary to look at my legs like that, but when is it possible if we have cakes only on holidays and then more often without them?

and I haven't had real vanilla pods yet. (very expensive)

I bought it and lost it somewhere in the apartment. All went to the test tube admired. And then I began to look nowhere I see. Well, maybe it's expensive if you use it at a time, but it seemed to me that the main drawback is for a long time - to pour it in, or pour it in with sugar ... There was no excess sugar, no alcohol, I just admired it. Gee, well, not in a linen drawer, did I hide it, because it doesn’t smell under the cork? .. Wow, I went to check it - it’s in the drawer and it’s

Added Monday 02 Jan 2017 10:51 PM

Vinokurova, and what is so beautiful?

[Hope]

Hope, honestly, it's delicious for us this way and that, but if you can eat with a spoon with homemade cakes, then this option won't work with store cakes, the cakes are more rubbery, we eat in layers, cut off a piece, and eat layer by layer)))

AlenKawhat an interesting cut. And what's in there?

Added Monday 02 Jan 2017 10:58 PM

Anna, honestly, I replace margarine everywhere with butter, this is the only recipe where I use it, without it the taste is completely different.