1. "Napoleon" with chocolate custard
2. "Napoleon" with custard without butter
3. Napoleon "Home"
4. "Napoleon" on beer
5. Things to know (Q&A)

A selection of classic and not-so-famous recipes for the famous Napoleon cake.

Napoleon cake is definitely one of the three most popular homemade desserts. The cake recipe is simple - just a custard between layers of dough. But what a delicious combination it is! And if the cakes are slightly burnt, the cake will become even tastier. You can diversify the taste of "Napoleon" with nuts, dried fruits or your favorite berries.

"Napoleon" with chocolate custard

Dough:

3 glasses of flour

250 g margarine

200 g sour cream

½ hours

1 tbsp lemon juice

Chop flour with margarine with a knife, add soda quenched with lemon juice, then pour in sour cream, mix everything, mold a sausage and put in the freezer for 40 minutes. Then divide into 10 parts. Roll each piece thinly, cut to shape and bake in the oven at 250 degrees until golden brown.

Cream:

125 g sugar

3 eggs

45 g flour

a pinch of salt

0.5 l milk

2-3 tablespoons cocoa

vanilla sugar

Separate the yolks from the whites. Beat egg yolks with sugar and salt. Stir in flour and cocoa gradually. Pour hot milk into the mixture in a thin stream, stirring constantly. Pour the mixture into a saucepan and heat over medium heat with constant vigorous stirring until boiling. Reduce heat and simmer for 2 minutes. Cool the cream, stirring occasionally. Beat the whites into a strong foam and gently add to the cooled cream.

Smear the cakes with cream, sprinkle with crumbs from the cakes on top.

"Napoleon" with custard without butter

For cakes:

2.5 -3 tbsp. flour;

200 g margarine;

0.5 tbsp. water;

2 tbsp. l. vinegar 9%.

For the cream:

2 liters of milk;

14 egg yolks or 7 eggs;

2 tbsp. Sahara;

3-4 tbsp. l. flour;

2 p of vanilla sugar.

Grate frozen margarine. Add flour, vinegar and water. Knead a soft, elastic dough. Put the dough in the refrigerator for an hour. Divide the cooled dough into 18-20 balls. Roll each ball very thinly. Pierce the entire surface with a fork. Bake until the crust is completely dry and browned.

Cream:

Mix sugar, yolks, flour, vanilla sugar. Pour hot milk into the mass with yolks, mix thoroughly. Bring the mixture to a boil, stirring constantly.

Grease the cakes with cooled cream, and send the cake to the refrigerator overnight.

Napoleon "Home"

500 g margarine

5 cups flour

3 glasses of milk

2 tablespoons vegetable oil

1 egg

2 cups sugar

vanillin

500 grams of butter

Read also Recipes from chicken liver: what can be quickly prepared from a dietary product Grate frozen margarine on a coarse grater, add flour, 1 glass of milk and vegetable oil. Knead the dough well, divide into 10-12 pieces, roll up the balls, wrap in plastic wrap and put in the refrigerator for 1 hour. Then roll each ball thinly. Bake the cakes on parchment.

For the cream, mix 2 cups milk, 1 egg, vanillin, 1 tablespoon flour, 1 tablespoon sugar. Cook over low heat until the consistency of semolina, remove from heat and cool. Grind 500 g of softened butter until white with 2 cups of sugar and gradually add the brewed cream. Beat with a mixer.

"Napoleon" on beer

Dough:

250 g margarine

2 tbsp. g flour

0.5 cups of beer

Cream:

300 g milk

1 tbsp. sugar, vanillin

200 g butter

Chop margarine and flour (leave 1/3 cup) with a knife into crumbs. Add beer and remaining flour. Knead the dough. Divide into 8 pieces and refrigerate.

For cream, pour 300 g of milk into a saucepan, add a glass of sugar. Cook for 40 minutes, add vanillin at the end. Cool the prepared mass. Beat the softened butter a little, adding a spoonful of milk mass.

Roll out the cakes thinly, cut out a shape, prick with a fork and bake until tender for about 5-7 minutes at 180 degrees.

Assemble the cake, smearing each layer with cream. Soak it for 3 hours at room temperature, and then put it in the refrigerator.

Things to know (Q&A)