Napoleon - we are preparing a gorgeous and delicious cake

When quality products are used, and the recipe is preserved on all major points, the result is literally fascinating - an airy, incredibly tasty and light cake. If until then you have not tried an impressive Napoleon, then either go to a proven restaurant with a good pastry chef, or take matters into your own hands.

Cooking a homemade cake Napoleon is not easy, but worth it, the result will not leave anyone indifferent, the main thing is to follow all the details of the recipe. Along with the intricacy of the recipe, which many hostesses strive to learn and master, the history of the dish itself is no less fascinating, because it was not for nothing that the cake got such an interesting name.

Puff pastry

Interestingly, you can find the name “Napoleon” only in the USA and in most of the post-Soviet space, but in France it is called “millefeuille”, which means “1000 layers”.

And if you go to the UK and want to try a piece of the treasured delicacy, then in the menu you will need to look for “vanilla slice”.The history of the appearance of the popular cake is associated with many legends and versions, romantic and original, banal and boring, in which to believe - it's up to you, we'll tell a few of them.

There is a funny version that the emperor Napoleon willingly flirted with the maid of honor to his wife, he paid particular attention to a particular girl. One evening, Napoleon's wife entered the living room at the moment when he passionately whispered something in her ear embarrassed girl.

Naturally, Josephine demanded an explanation, to which the resourceful husband announced his intention to tell the responsible person about the cake recipe, which he recently invented. Twisting, Napoleon on the move called a few ingredients, as well as the general scheme of their preparation.


The jealous spouse did not stop at this, demanding that the next day this unfortunate dessert, which her husband invented, was brought to her table. The cook of Napoleon all night conjured over the proportions, but as a result he presented a creation from which it was impossible to remain dissatisfied.

Another version, less interesting, and even more believable: the cake was allegedly created by the Moscow confectioners, in 1912 in honor of the 100th anniversary of the victory over the French army.Initially, it was a cake in the form of a French triangle, and only in time it turned into a familiar square cake.

How to cook at home?

Today, many people like this cake, and it doesn’t matter who thought it up and presented it to the world first. To pamper yourself with such a wonderful dish, you have to work a bit, because the process of its preparation cannot be called primitive. In order that the cooking process does not seem very complicated and unreal, we will reveal to you some useful secrets.

  • Prepare for baking flour only the highest grade, and before the direct cooking process, be sure to sift it. Remember, high-quality and fresh products - the key to a delicious result.
  • Cool the dough oil slightly, knead it very carefully to avoid lumps.
  • Custard is better to prepare in advance, as it cools for a long time. It is better to cook it in abundance, since the cake is really tender and soft only if the cakes are soaked well.
  • How to make the cake to inflate as little as possible? A raw rolled out layer of dough often and often chop with a fork, the more such holes, the less it will inflate, the cakes turn out to be even and beautiful.
  • If you want to get a crispy cake as a result, then smear the cakes with cream just before serving, if you like a soft and juicy version of dessert, then spread the cream cake, keep a few hours in the fridge.

Napoleon cake recipe

With fruit is very tasty

To make the dessert really tasty, practice is needed, and for it you will need the following products.

For the test:

  • flour - 650 g;
  • butter - 400 g;
  • Vodka (cognac) - 3 tbsp. spoons;
  • eggs - 2 pcs .;
  • water - 150 ml;
  • Vinegar 9% - 1 tbsp. a spoon;
  • salt.

For custard:

  • flour - 100 g;
  • yolks - 7 pieces;
  • milk - 1.5 liters;
  • butter - 150 g;
  • sugar - 350 g;
  • vanilla sugar - 2 tbsp. spoons.

To begin with, let's work on a cream: in a deep bowl, mix the yolks with vanilla sugar and regular, then pour in 50 ml of chilled milk and mix.

Now add the sifted flour to the yolks, mix again and pour another 50 ml of milk, mix (the consistency should be, like that of liquid sour cream, without lumps).

Pour the rest of the milk into the saucepan and bring it to the boil, the main thing is to make sure that it does not burn. Pour yolk mass into another clean pan, send to the stove.Pour the warmed milk into the yolk mass in a neat stream, stir constantly.

We continue to heat on medium heat, stir and wait until the cream thickens completely (most importantly, do not bring to a boil). Remove the finished cream from the stove, put a piece of butter and leave to cool to room temperature.

Mix the softened butter with a mixer, and then lightly beat the cooled mass to make it fluffy. Then pour the liquid mass of 1-2 tbsp. spoons in butter, do not stop beating until smooth. The cream is ready.

Now we proceed to the test: mix cold water with vinegar, add brandy and mix. Pour eggs into a clean bowl, a pinch of salt, stir well, add water with brandy and mix again. On the cutting board, sift the flour, on top of it lay out the cooled cubes of butter, then chop the butter with the flour into a fine crumb.

You can use curd cream

From the resulting mass make a recess, pour in the egg-cognac mixture and knead the dough. Sculpt about 12 balls and cover them with cling film, leave to “rest” for 1 hour.

We preheat the oven to 220 °, send the baking sheet to the oven for 40 seconds, take it out and put it upside down, where we put the ball of dough and begin to roll it with a rolling pin to a thin cake layer.Cut a round cake (with a plate), do not remove the trim from the pan, and pierce the cake with a fork.

How much bake cakes? It is sufficient 5-7 minutes at a given temperature. Remove the cake gently, remove the fried slices to the side (in a separate bowl), and the cake, prying with a sharp knife, transfer to a flat surface (previously parchment paper or special paper for baking). Thus, you need to bake all 12 cakes, stacked them, on top of each other. Trimming cakes crushed into crumb.

We proceed to the assembly: we grease each cake with 3-4 tablespoons of custard, distribute it evenly, and cover the surface with a new cake on top.

Thus, we fold the whole cake, the last cake should be lightly pressed down with the palms in order to “seat” it a little. Then we also coat the top cake with cream, and we don’t forget about the side surface.

Top sprinkle the cake with prepared crumb from toasted scraps, remove it to full impregnation for 3-6 hours in the fridge.

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