Layered Napoleon cake "Sissy"

Layered Napoleon cake "Sissy"

Category: Confectionery

Ingredients
For cakes:
Cottage cheese of any fat content	500g
Raw egg	4 things.
Granulated sugar	2 stacks
Flour	4 stacks
Soda (quench with vinegar or citric acid)	1.5 tsp.
For the cream:
Milk	1 l
Butter 82% fat	500 = 600 g
Granulated sugar	1 stack.
Flour	6 tbsp. l.
Vanillin (vanilla sugar)	1 pack.

Cooking method

• 
• Once upon a time, a very long time ago, my aunt Nadya, a relative from her husband's side, who came to us from Nizhnevartovsk to visit and see our magnificent city of Leningrad (then it was still called that way), shared this recipe with me. At that time, I did not know how to bake at all and was even afraid to try to bake something delicious, more difficult than pancakes or brushwood. It seemed to me the unattainable art of professionals. And my aunt kindly taught me a master class on making a rather time-consuming (due to the number of thinly rolled cakes) cake. This was the "Sissy" cake, which was appreciated by my household and it became our favorite family "signature" dish of festive feasts. The story of my journey into the world of culinary began with him. So let's get started.
• Cottage cheese, if it is coarse, should be rubbed or chopped with a blender, I use the 2nd method mentioned. We place all the ingredients for the cake layers in a voluminous bowl and mix without fanaticism. Use the appliances that you have and are used to. The dough is quite sticky. We dump it on the table, abundantly sprinkled with flour, roll it into a tourniquet and divide it into 16 parts (the pieces come out somewhere in 100 g each), roll them into balls, "bathe" in flour and put it not very tightly in one layer in any container under film or lid, then put in the refrigerator for 5 hours, preferably overnight. After the specified time has elapsed, take out one ball of dough one by one (cover the rest so as not to dry out) and roll out thin (2-4 mm) cakes on a table sprinkled with flour, the cakes themselves are also lightly powdered so that they do not stick to the rolling pin. Be sure to chop the cakes with a fork, otherwise they will swell and warp when baking. We bake in the oven or in any oven that you have until lightly browning. For St. Petersburg meetings, I baked in the Princess, I want to note that it is much more convenient and faster in it than it was before in my antediluvian oven. If the cakes need to be trimmed, then this should be done while they are warm, since after cooling they become tough and brittle. Dry all the scraps and grind them for sprinkling.
• For the cream, you should prepare the custard part in advance - the so-called "milk jelly", you can in the evening when you knead the dough. To do this, put half of the milk on the fire and bring to a boil, and in the second half add 6 tbsp. l. flour and mix thoroughly. When the milk boils, pour the milk mixed with flour in a thin stream into the boiling one with continuous stirring, boil for another 3 minutes and set aside to cool. Mix vanillin with sugar, add softened butter and grind or beat until white, then gradually add cold "milk jelly" in small portions and beat a homogeneous, fluffy cream. Send the finished cream to the refrigerator for 20-30 minutes, let it thicken a little. We collect the cake, carefully and not stingy, smearing the cakes with cream. each subsequent cake is laid on the greased and lightly pressed. Cover the last cake and sides with cream and sprinkle with prepared crumbs, you can decorate the top as you like. We leave the finished cake on the table for impregnation for a couple of hours, and then put it in the refrigerator.

The dish is designed for

For a large company

Time for preparing:

2-3 hours

Cooking program:

Mixing, whipping, baking

Note

The cake turns out to be large, usually I make 2 cakes with 8 cakes each, it's more convenient to eat it, but in this case you need a little more cream, so I indicated 500-600 g sl. oils. It is moderately sweet, almost dietary, and the next day it becomes even tastier! Do not be afraid to cook it, the result will certainly please you.
I make a small clarification: a pack of butter weighing 200 g is taken (now, as a rule, in a pack of 180 g, and 1 liter of milk is taken, but not 800-900 ml, as in bags or bottles). In this case, the cream is enough for all cakes and sides.

[Ivanovna5]

Ivanovna5, Anya, thank you !!!
It was soooo size that the eye rejoiced!
Very tasty! And, it turns out, with his family history!

[Anya]

In the bookmarks. Anya, thank you, it was delicious, today we tried everything in the morning.

[BlueOrange]

BlueOrange, Lanka, thanks! I tried to draw up the recipe as promised. Uff, barely mastered these wisdom: the Internet crashed, then the session time on the forum ended while I expounded all the details.

Added Monday 20 Mar 2017 01:58

Cirre, Checkmark, thank you, glad everyone liked it!

And the cut de, gobbled up, tunnels ?!

Oh, how I love Napoleon!
And then, judging by the name, and tender.
Anya, thanks for the recipe. I am already saving them, saving them ... and I have never baked them myself. I’m waiting, apparently, until someone treats you.
But your cake has so many enthusiastic reviews that I don't want to, but I will probably have to start mastering this serious "Napoleonic" science with your recipe.

Here's what I wanted to ask: tell me, about how long does one cake bake in Princesk? And one more thing: you don't need to put anything under the cake in the Princess, well, is there baking paper or a Teflon mat?

About Lenchik appeared. And we were waiting for you with Masha

She didn't take me.
For three days she announced that she was going - on purpose, I didn't have time to get involved.

She didn't take me.

I heard something else. Well, next time, hang on and come. An 'I'm sorry, we flooded

He's lying! Don't trust her! Will come and receive for misinformation

[Anya!]

Well, just awesome Napoleon !!! My husband and I are delighted with the complete
Anya! Many human thanks!
There is also a recipe for the Princess - there is no price at all for it.
For myself, I'll try to make a cream with sour cream - I also love when there is sourness))).

Another tease!

[Elena Tim, Helen]

Elena Tim, Helen, since we have crossed here thanks for the greetings from Moscow, transmitted through Masha! It was very nice to receive it!

And for some reason I want to do it either with strawberry cream or put finely chopped strawberries in one of the layers (soon there will be one)

[Elena Tim, Helen]

Elena Tim, Helen, since we crossed paths here thanks for the greetings from Moscow, transmitted through Masha! It was very nice to receive it!

And I was glad to see you all and say hello at least through Manka. Just like I visited next door!

I want to make it either with strawberry cream or put finely chopped strawberries in one of the layers

Yes balin!
That's it, I have to go to sleep until the mulberries finish me off with their delicious ideas. And so I'm already lying thinking - to go jam, chtol, gobble up with a cookie? ...

go jam, chtol, gobble up with a cookie? ..

Nizya, tomorrow cake is better than bake

Yes, I'm already with the tablet in an embrace in the refrigerator poking around. ABOUT! Nadybala currant jam! I don't really like vashchet jam, but I have to eat something with envy.

[Lena]

And instead of strawberries I will add control in the head one layer of spicy plum jam with cardamom and cinnamon.

Lena, it is not sporty to chew jam at night!
Here is a smoked fish or pilaf - it's just right!

[Elena Tim]

Elena Tim, Len, so I didn't even see this cut in my eyes at the meeting, went out for a couple of minutes, came back, and on the platter there are only traces of cream and crumbling crumbs. But at first, he stood untouched for a long time, until they tried all the exotic. The cut will now be laid out by the one who is the first to bake it.
On 1 cake it took me somewhere 4-4.3 minutes. While I'm rolling out the next one, the previous one is ready during this time. But you need to turn it over once, although you can not turn it over if the stove is on a rug. I don't have a rug now, ruined it. Thanks for your interest in the recipe.
Tricia, Nastenka, I poured more sugar into this cake, into the cream, the sugar seemed not sweet. but in vain, then I realized it. When you try with another cream, please share your taste sensations.

[Anya]

It was I who cut your gentle Napoleon, and the people were already lined up in line. I call this "delight with a delayed start" - in the morning the cake just went awesome with coffee, but at the meeting it just didn't fit!

When you try with another cream, please share your taste sensations.

Anya, agreed!
I just have a hefty tray to make such a big cake! She lay restless for 8 years! Now it will go into action.

Len, so I didn't even see this cut in my eyes at the meeting, went out for a couple of minutes, came back, and there were only traces of cream and crumbling crumbs on the dish.

Aaaaaaaaaaa! Nimaguuuu!
In such a group, such masterpieces should be guarded with a bazooka.
Thank you, Anya, I will take into account all the nuances. I am very glad that the cakes are baked quickly, otherwise you will die there while you bake all the pieces. : -

Here is a smoked fish or pilaf - it's just right!

I don’t understand, can you see me, tunnels?
Having eaten a couple of spoons of jam, I decided that all this was somehow nonsense and ... I stole pilaf from the gophers. Damn, I sometimes cook better for dogs than myself.
They really freaked out when I took their favorite cauldron out of the refrigerator, I ate something from there myself, but didn't give them.

That's it, now you can sleep ... until Anya received a pendal for chattering.

when I took their favorite cauldron out of the refrigerator, I myself ate something from there, but did not give them

Nah, I can't help it ... How I presented the picture!
I already dripped my entire keyboard, sitting at work and reading rave reviews about this cake

you should prepare the custard part in advance - the so-called "milk jelly", you can in the evening, when you knead the dough.

about! conveniently!

Cottage cheese

about! How interesting!

The cake is big

sent the recipe to the children, they will probably be interested

[Elena_Kamch]

Elena_Kamch, Irsha, thanks for paying attention to the cake. I am very pleased, but I still sis a little, in my opinion, he is very modest for such praise.

[Anna]

Annawhat a beautiful, magical Napoleon. just no words, thanks.

[Anna]

Anna, an interesting recipe there is cottage cheese in the recipe. I met honey more often in Napoleons. 🔗 what did you share

[kristina1]

kristina1, Albina, thanks for visiting the recipe page! Try it and share your impressions.

[Pebble]

put finely chopped strawberries (soon there will be one)

Pebble, is it when you have it soon, in 3 months ?!
Anna Ivanovna5, bookmark recipe - I will bake. I snatched a piece of the same, but gave it to my son and didn't have time to take a picture ...
On the first page of the St. Petersburg meetings, the recipe was uploaded.

Posted Monday 20 Mar 2017 11:19 AM

In such a group, such masterpieces must be protected with a bazooka.

Elena Tim, when we had the last prize, someone offered to turn off the light to determine who would get it ...

Anya, the cake is wonderful! Mom baked Napoleon, and I never once baked ... Yours, of course, gentle! And not just Nastya cut, she also sentenced ... Decent th (piece), indecent, very indecent, this is for me, for her ... So it took a minute ... Mine appreciated, gentle, and how many cakes! The daughter seemed to be interested, she loves to bake cakes. So, perhaps, it will be our brand - from Ani!

[Buttercup]

Buttercup, Natasha, Thank you, my darlings! Share your results later. I understand that you cannot try all the recipes, but suddenly, the moment will happen when you want a not very sweet and not greasy cake for tea-coffee ...

[Anna]

Anna, Interested in the recipe, I will definitely try to make it.
I have a question about the cream - does it look like a custard?

And one more thing: you don't need to put anything under the cake in the Princess, well, is there baking paper or a Teflon mat?

How good it is that we have Princesses and there are rugs, I can't imagine how you can roll out and transfer the cake without a rug - I can't. And with rugs it is a pleasure.

[Anya]

Anya, thanks for the recipe! And then I bragTsTsa-boastsTsTsa: and then we tried, and it is so tasty, so tasty ... Now we will try!

That's how interesting it turns out. I have a completely different recipe for the dough, I cook charlotte cream. But when I tasted a small piece of anino, I immediately realized that it was OUR Napoleon.

Of all the cakes, my men respect Napoleon the most. To such an extent that sometimes they themselves take it to bake. The eldest son many years ago (when I was leaving for a month, and he remained in charge of the household), during this time he baked him THREE times. Now he will not dare to such feats, he is lazy. But the youngest once a year on his birthday CAM (I only help a little) Napoleon bakes from a triple portion of food. Once I counted the weight of the components - 9kg.

Anya, they also liked your Napoleon, they said it was correct, only a little too much sugar. And they found another minus - a small one ... The real one should be for a whole baking sheet and weighing at least 9 kg.

I can't imagine how you can roll out and move the cake without a rug - I can't. And with rugs it is a pleasure.

All our lives we have been rolling out the cake on tracing paper or on baking paper, and bake on it. I tried it on a silicone mat - in the oven it shrinks very much towards the center, but it holds well on paper.

[Vesta]

Vesta, Sveta, I roll out and carry various doughs without a rug. Sometimes just with handles (for the cake, just with handles), and when the dough does not obey, I wind it on a rolling pin and remove it from it over the Princess, carefully unwinding it. I suspect that these cakes cannot be rolled out on paper. I roll it in flour, then lift it on my fingers and shake off the excess flour, why should it burn ?! Svetlana, thanks for your interest in the recipe. Try different options, skill comes with experience.

Anya, I have bookmarked your beauty! Thank you!

[Vesta]

All our lives we have been rolling out the cake on tracing paper or on baking paper, and bake on it. I tried it on a silicone mat - in the oven it shrinks very much towards the center, but it holds well on paper.

On tracing paper, on paper, I understand, without everything, just on the table, above my mind.

Vesta, Sveta, I roll out and carry various doughs without a rug. Sometimes just with handles (for the cake, just with handles), and when the dough does not obey, I wind it on a rolling pin and remove it from it over the Princess, carefully unwinding it. I suspect that these cakes cannot be rolled out on paper. I roll it in flour, then lift it on my fingers and shake off the excess flour, why should it burn ?! Svetlana, thanks for your interest in the recipe. Try different options, skill comes with experience.

Anna, they did not answer about the cream

I have enough experience, but I never knew how, and now I can't just roll it out on the table and transfer it.

I bake cakes on two baking sheets, sometimes on three in turn, and all according to my laziness. While one cake is being baked in the oven on one baking sheet, at that time I roll out the cake on another baking sheet (already cooled) and cut off the already rolled cake with the sharp metal edges of the glass Ameth lid. I collect scraps for further rolling. And there is nothing to transfer anywhere. and all the cakes are the same and perfectly round. This is my cycle of baking sheets, but there is no rolling of the edged cake on a rolling pin with its carrying. This is many times easier and, most importantly, faster. Try this method, you will also like it for its simplicity and speed.

[Ivanovna5]

Ivanovna5, so smooth and neat, just handsome! I have never done it with curd dough, interesting.

I want to make it either with strawberry cream or put finely chopped strawberries in one of the layers (there will be one soon)

I will add one layer of spicy plum jam with cardamom and cinnamon to my head

If it's hard to wait for your strawberries, you can right now make a layer of cranberry or lingonberry sauce / jam / jam. With sour - in!

I beg your pardon that I got in.

[Creamy]

CreamyAlevtina, my oven is old, I completely stopped baking in it, only I cook dishes in pots. I bake now only in Princesk. I learned to roll round flat cakes once or twice, there is nothing to cut. For sprinkling, I bake an additional cake, dry it and brown more than the main ones. Previously, I also did the same - in a cycle and immediately on the opposite side - it was with my oven for a long time.
Kalyusya, Galya, what a magnificent and crumbly Napoleon you have, just lovely!
Of course, you can make any layer for me, but that will be another story. I tried other recipes, the kids chose this one. Not greasy, moderately sweet, does not stratify in hands, delicate texture and taste. But with a layer of lingonberry, I'll still try to do it too! Thanks for the kick!

[Anna]

Anna, well answer please, does the cream look like a custard?
I was confused by "milk jelly"

[Svetlana]

Svetlana, they are. Don't be embarrassed.

[Galina]

Galina, I now cook custard in the microwave (I found out here), very quickly and conveniently, but something is wrong here, so I asked if I think it is possible to cook it the same way

Ahh, it's clear, I don't have a micra, I won't tell you.

Oh, what a cake almost passed me by, in St. Petersburg, just like Lenka Tim did not get, at least I will love the cake!
Thank you for taking the recipe !!!

[Trishka]

Trishka, Ksyusha, thanks for your interest in the recipe, prepare and share the result, please

I will try!

[Ivanovna5]

Ivanovna5, it's good that I didn't come! No one would have gotten such a delicious cake! The honey workers are in the forefront!

Father, I didn't even think that there could be a Napoleon made from cottage cheese! From fainting photo
Such a home-like photograph. Here is no frills, and salivation increases.
Oh, Easter is coming soon, I will definitely make this cake!
Otherwise I bake them, but I don't try it myself

[gala10]

Anna, please answer, does the cream look like a custard?
I was confused by "milk jelly"

I don't understand, I answered this question - this is the custard, the so-called "milk jelly" - milk is brewed with flour, the consistency of jelly is obtained.
In addition, I and gala10 answered and legaand Zhanik too, but I don't see my posts. Girls, I read everything and I am very pleased that you are so actively interested in the recipe and support me, Thank you !!! huge to all of you!

Added on Tuesday 21 Mar 2017 09:44 AM

Rada-dmsThank you for looking at the page! But! the cake only resembles a honey cake, it is made of curd dough. Try to make at least a quarter of the recipe (from the total set of products, of course) and perhaps it will also take root in your family.
Radochka, next time, be sure to look for an opportunity to come, because apart from awesome cakes (by the way, 2 different, unusually fragrant and tasty honey cake were also present at our table) there was a very warm, friendly and comfortable atmosphere.

Added on Tuesday 21 Mar 2017 09:49 AM

Sima, the photo was cut from the edge of the table of the St. Petersburg meetings, I did not think of arranging a photo session at home. In addition, I’m never a photographer, I’m just learning. Thank you for your interest in the recipe, please and bring your report, please.

[Vesta]

Vesta, Svetlana

Galina, now I cook custard in the microwave (I found out here), very quickly and conveniently, but here something is wrong, so I asked if I think it is possible to cook it the same way

this cream is exactly the same as in mikra, only without eggs.

Ivanovna5, Anya, all sorts of Napoleons are the most beloved in my family. But I never did it from curd dough. Buy good cottage cheese and make it! Bookmarked!