To celebrate the centenary victory over Napoleon, a delicious cake was invented in Russia. It was made in a triangular shape, which symbolized the cocked hat of the great leader. Eating it meant victory over the emperor. I liked this delicacy so much that over time they began to prepare not only cakes, but also cake.

Over the many years of preparing this sweet dish, many recipes have been invented. But the most common is the classic Napoleon cake recipe. Many people, having prepared the dessert, will say that the taste is like that of their grandmother when they were children. This delicacy is easy to prepare. The main taste is provided by the cakes, and it is to them that you need to pay all the attention. According to this recipe, the cake will be airy, weighing about a kilogram.

Cooking steps step by step

Ingredients:

• egg – 2 pcs.;
• margarine – 300 g;
• flour – 150 g;
• water from the refrigerator;
• lemon juice – 0.5 teaspoon;
• flour – 450 g.

For cream:

• vanilla sugar;
• egg – 2 pcs.;
• unsalted butter – 300 g;
• milk – 180 ml;
• sugar – 1.5 tbsp.

Preparation:

1. Place the margarine in the freezer for two to three hours.
2. Cool the flour in the refrigerator for a couple of hours and sift it onto the table.
3. Chop the margarine into thin strips.
4. Mix with flour (150 g) and chop again with a knife. Squeeze thoroughly with your hands.
5. Press the mixture until it forms a tight ball.
6. Refrigerate.
7. Prepare another dough. Pour flour (450 g) into the container, but it is better to leave a little so as not to overdo it. The dough will be soft and not sticky to your hands.
8. Pour in lemon juice.
9. Pour very cold water into a glass to the top, add eggs.
10. Stir with a fork until dissolved.
11. Sift the flour onto the table.
12. Pour egg water into the flour.
13. Stir with a spoon, knead with your hands. If there is not enough flour, add. To prevent the finished, baked puff pastry from becoming tough, excess flour should not be added to it.
14. Roll out the dough, which was prepared second in line, into a rectangle. If you roll it too thin, it will tear.
15. Place the dough you prepared first in the middle. Now wrap the first dough with the second one, like an envelope. First, fold one edge, then from two opposite sides and cover with the remaining end.
16. Sprinkle the dish with flour, place the dough envelope seam side down and place in the refrigerator for half an hour. To avoid condensation, do not cover it on top.
17. Place the cooled product on the table in the same position as on the plate. Roll out into a small square.
18. Roll it back into an envelope and refrigerate for half an hour.
19. Roll it out again and send it to rest in the cold for the same amount of time. After these manipulations, you can begin making the cream.
20. Leave the butter without refrigeration for several hours until it becomes completely soft.
21. Break the eggs into a small bowl. Beat with sugar until the mixture turns white.
22. Add vanillin.
23. Pour milk into a saucepan and pour in the egg mixture. To ensure that the cream is uniform and without lumps, you must constantly stir with a whisk. Wait until it boils and remove immediately.
24. Set aside and cool.
25. For now, let's get back to the test. Cut the envelope into six equal parts. Roll out circles of equal shape. You can make one large layer and use a baking sheet.
26. To make it easier to roll out and prevent the dough from sticking, dust the table with flour.
27. Place a rolling pin on the edge of the dough and lightly roll the mixture onto it. Transfer to form. Roll out the dough to its size.
28. Make holes with a fork.
29. Bake for approximately 10 minutes. Pay attention to the appearance; if it turns brown, it means it’s ready.
30. Bake the cakes.
31. Let's return to the chilled creamy mass. Mash the butter with a spoon.
32. Add the cooked mass in butter in small parts, mixing well. Add it and mix until you have added all the cream.
33. The finished cream is appetizing and monochromatic. The oil should not separate from the total mass and flake off.
34. Grease the cakes with cream.
35. To ensure that the cake is uniform, press each subsequent layer with your hands over the entire area of ​​the cake.
36. Cut the resulting delicacy along the edges with a knife, forming an even round dish.
37. Crumble the resulting trimmed parts with your hands and sprinkle on the top layer.

In order for the dough for the puff pastry to work out, all products must be cold.

With vanilla custard

The cake melts in your mouth and has a delicate taste. Of course, compared to other types of desserts, Napoleon with custard takes quite a long time to prepare. But the efforts will not be in vain, because the recipe for making Napoleon at home cannot be compared with industrial products.

This is the most common delicacy at holidays not only among children, but also among adults. There are many options for the cream used, each housewife will have her own favorite. Consider the option with custard.

Ingredients:

Dough:

• milk – 250 ml;
• margarine – 300 g;
• flour - 4.5 cups;
• soda – 1 teaspoon.

Cream:

• milk – 1.5 liters;
• eggs – 4 pcs.;
• sugar – 500 g;
• butter – 250 g;
• flour – 6 tbsp. spoon;
• vanilla sugar – 1 sachet.

Decoration:

• nuts;
• powder.

Preparation:

Cakes:

1. Finely chop the margarine when cold.
2. Mix with flour, soda and rub with your hands.
3. Add cold milk to the flour mixture. Knead.
4. Roll several balls, depending on how many layers you want.
5. Roll out cold balls on a powdered table.
6. Place in the form.
7. Prick with a fork.
8. Bake in a hot oven until golden brown.

Cream:

1. Beat eggs with sugar.
2. Add flour.
3. Boil the milk separately.
4. Pour the mixture into the hot liquid.
5. Cook over low heat, stirring until it becomes thick.
6. Add butter and vanilla. Cool.

Cake:

1. Lubricate each layer with cream, sprinkling with nuts.
2. Once assembled, trim the edges.
3. Coat the sides with the rest of the cream.
4. Chop the trimmings and sprinkle onto the top crust.
5. Dust with powdered sugar.

Homemade Napoleon cake with quick puff pastry

Since Soviet times, this delicacy has been a desired dish on the table. An ordinary day turns into a holiday with the appearance of a sweet dessert. Previously, the housewife had to stand in the kitchen for hours to prepare it. Now, in the modern world, you can go to any store and buy ready-made dough that is not inferior in taste and quality to a homemade product. The result is the same, and time is saved.

The finished dough must be stored in the freezer; it must not be defrosted several times. To make the cake delicious, do not use oil to bake the cakes, cover with parchment paper.

Ingredients:

• walnut – 300 g;
• egg - 6 pcs.;
• puff pastry - 1.5 kg;
• milk – 1500 ml;
• flour – 6 tbsp. spoon;
• fine sugar - 3 cups.

Preparation:

1. The best way to defrost is time. Of course, modern ovens and microwave ovens have a special defrosting function, but they often fry the product.
2. Most often, you can buy rectangular dough in the store. Makes about six sheets in the required amount of weight. Cut them in half.
3. Roll out each part to a thickness of three millimeters.
4. Line a baking tray with baking paper.
5. Place the cake on it.
6. Prick with a fork. This is necessary so that the dough does not swell or deform.
7. It doesn’t take much time to prepare; five minutes is enough for each cake.

Cream:

1. Beat sugar and eggs until thick foam forms.
2. Boil the milk.
3. Pour the sweet mixture into milk.
4. To avoid curdling of the eggs, you must constantly stir the mixture.
5. After boiling, immediately remove from the burner and add vanillin.

Assembly:

1. Choose the worst shortbread and chop it.
2. Chop the nuts.
3. Grease the cakes with cream.
4. Sprinkle a layer of nuts in the middle of the dessert.
5. Assemble to the end of the cake, sprinkle the top with the remaining nuts.

Honey Napoleon

This recipe makes a not quite traditional cake. The honey included in the composition gives an amazing taste to this delicacy.

Ingredients:

• lemon – 1 pc.;
• egg – 4 pcs.;
• baking powder – 1 packet;
• honey - 4 tbsp. spoons;
• unsalted butter – 150 g;
• sugar – 250 g;
• flour – 600 g;
• sour cream – 250 g;
• powdered sugar – 300 g.

Preparation:

1. Build a water bath: place a small saucepan in a large one, so that the top one is immersed in water.
2. Place butter, sugar and honey in the top bowl. Melt.
3. Beat the eggs separately.
4. Mix the melted mass, eggs, baking powder with flour.
5. Divide into ten parts and roll into balls. Send into the cold.
6. Grate the lemon and zest to add to the cream.
7. Beat sour cream and powder.
8. Mix with lemon.
9. Whisk everything together and cool.
10. Roll out the balls into any shape. It depends on what kind of cake it will be.
11. Bake individually until golden brown. There should be no burnt areas, so as not to spoil the taste of the cake.
12. Cool.
13. Coat each layer with cream.
14. Crumble the last cake and sprinkle over the top of the cake.

Napoleon "Family Tradition"

Ingredients:

Dough:

• baking powder - 1.5 tsp;
• flour – 450 g;
• cold water – 200 g;
• margarine – 250 g.

Cream:

• starch - 2 tbsp. spoons;
• cream 10% - 600 ml;
• flour – 150 g;
• butter – 250 g.

Preparation:

1. Sift flour into a deep pan.
2. Place margarine in the center.
3. Leave for half an hour.
4. After a while, chop into fine crumbs using a spatula.
5. Add baking powder and water.
6. Knead.
7. The dough loves the cold very much. To get the desired end result, refrigerate for half an hour.
8. Cut into seven pieces.
9. Form a ball.
10. Roll out separately.
11. Prick the dough in the pan with a fork.
12. Bake until golden brown.

Cream:

1. Pour 400 ml cream into a saucepan, adding sugar.
2. Boil.
3. Separately mix flour and starch.
4. Pour in 200 ml of cream (cold).
5. Mix well. There should be no lumps.
6. Pour the cold mixture into the hot sweet milk in a very thin stream. Keep stirring with your other hand.
7. When the cream has cooled, add the oil, which has been left in the room for some time and has become soft.
8. Beat with a mixer.

Coat each layer with cream. Leave in the kitchen for five hours to soak. To achieve the perfect taste, refrigerate for another four hours.

Slovak version of Napoleon, which is known there as Kremes

This cooking option differs from other recipes in that there is no butter as an ingredient in the cream. Instead, starch (corn) is used.

Prepare the dough according to any favorite recipe or do it easier and buy a ready-made semi-finished product.

Ingredients:

• corn starch – 200 g;
• powdered sugar – 400 g;
• yeast-free puff pastry – 500 g;
• cow's milk - 2 liters;
• eggs – 8 pcs.

Preparation:

1. Defrost the dough naturally.
2. Divide into four parts.
3. Roll out thinly.
4. Place the dough on a baking sheet and bake for five minutes.
5. Prepare all the cakes this way.

Cream:

1. Mix 500 ml of milk with starch and yolks, beat well.
2. Boil 1000 ml of milk.
3. Add half the powder.
4. Pour cold milk with starch. Stir.
5. Stirring quickly, keep on fire for a minute.
6. Beat the egg whites and powder with a mixer until they form a thick, fluffy foam.
7. Pour hot milk into the egg mixture. Stir.
8. Wait until completely cooled down.

Fold the cakes in layers, brushing with cream. It is necessary to soak the cake for several hours. The cream used in the recipe turns out to be thick, so compared to Napoleon cake prepared according to the classic recipe, it is placed between the layers in much larger quantities.

Napoleon cake is simple and very tasty at home

Even if you have no experience at all in making homemade cakes, this recipe will turn out the cake the first time. For baking, the minimum amount of ingredients is used and very little time is spent.

Ingredients:

• butter (ice) – 250 g;
• flour – 450 g;
• water (cold) – 100 ml.

For cream:

• milk – 1 liter;
• egg – 2 pcs.;
• sugar – 300 g;
• vanillin;
• flour – 4 tbsp. spoons.

Preparation:

1. For the dough, be sure to sift the flour.
2. Take a large grater and grate the butter.
3. Rub with your hands.
4. Fill with water.
5. Make a ball.
6. Let rest in the cold for half an hour.
7. Roll into a sausage.
8. Cut into eight pieces.
9. Now the main thing is to roll it out into a thin layer to get the same thickness. The thinner you roll it out, the tastier the cakes will be.
10. Place in the oven.
11. Prepares instantly. Five minutes and the cake is ready.
12. While one is preparing, prepare the other.

Cream:

1. Heat 500 ml of milk.
2. Using a mixer, beat 500 ml of milk, eggs, sugar, flour, vanillin. You can use a whisk. Just make sure that there are no lumps left from the flour.
3. As soon as the milk boils, pour the whipped mixture in a thin stream.
4. Cook, stirring constantly, until thickened. Mix well, including the sides and bottom of the pan, otherwise the cream will burn.
5. It should look like thick semolina porridge. It will become thicker when it cools.
6. To assemble the cake, the cream needs to be at room temperature.

The cakes are brittle and fragile. Carefully assemble the cake, coating the layers with cream. Trim the edges and sprinkle the trimmings over the top of the cake. Be sure to soak in the night. Experienced housewives advise placing a cutting board on top and placing a container of water on top. Under the weight of the cakes, they will be better saturated with cream.

With custard sour cream

Ingredients

Dough:

• salt – 1 teaspoon;
• vinegar – 2 teaspoons;
• butter – 200 g;
• flour – 450 g;
• milk 150 ml;
• soda - a pinch.

Cream:

• vanillin;
• sugar – 250 g;
• sour cream – 500 g;
• walnuts;
• milk – 600 ml;
• starch - 2 tbsp. spoons;
• egg – 3 pcs.

Preparation

Dough:

1. Grind cold butter with flour to form crumbs.
2. Mix with remaining ingredients.
3. Knead.
4. Divide into 16 parts, roll into balls.
5. Dust the surface of the table with flour.
6. Roll out the dough.
7. Prick with a fork.
8. Bake for five minutes.

Cream:

1. Add starch to a glass of milk.
2. These include eggs. Beat.
3. Boil the remaining amount of milk.
4. Pour into cold milk. Beat.
5. Put on fire. Boil.
6. Add sour cream. Mix.

Forming the cake:

1. Place the cake on the bottom of the plate and coat with a layer of cream.
2. Apply cream to each subsequent cake layer, alternating layers.
3. Trim the edges.
4. Grease the top and sides with cream.
5. Chop the trimmings and sprinkle over the top and edges of the cake.

Napoleon cake in a frying pan

This version does not require much time to soak the cakes. After half an hour, the cake is ready to eat.

Ingredients:

• baking powder;
• flour – 450 g;
• salt;
• sugar – 250 g;
• butter – 50 g;
• egg - 3 pcs.

Cream:

• milk – 1 liter;
• egg – 3 pcs.;
• flour – 2 tbsp. spoons;
• sugar – 250 g;
• vanillin;
• walnuts.

Preparation:

1. Beat eggs and sugar.
2. Add salt, baking powder, butter, 400 g of flour (the rest will be needed when rolling out the dough).
3. Knead the dough.
4. Let stand for half an hour.
5. Roll out 14 cakes thinly along the diameter of the frying pan.
6. Fry on a dry surface.
7. If you need perfectly straight edges, cut it hot to the shape of a plate.
8. Lay in layers, soaking with cooled cream.
9. Sprinkle with scraps and nuts.

For cream:

1. Mix eggs, milk, sugar. Add flour.
2. Stir without lumps.
   • egg – 1 pc.;
   • flour – 3 tbsp;
   • water – 170 ml;
   • margarine – 250 g;
   • salt;
   • butter into cream – 300 g;
   • chocolate;
   • condensed milk – 400 g.

   Preparation:

   1. Cool all products, freeze margarine.
   2. Pour cold flour into the grated margarine.
   3. Mix water and egg.
   4. Knead the dough by mixing the ingredients.
   5. Roll into sausage.
   6. Divide into six parts.
   7. Cool for half an hour.
   8. Roll.
   9. Bake, first piercing each piece with a fork.
   10. Beat the butter. Pour condensed milk in a thin stream. Beat together for 10 minutes using a mixer.
   11. Grease the cakes with the resulting cream.
   12. Decorate the top with cake crumbs.

   Various serving and design options

   Any housewife wants the cake to be not only tasty, but also beautiful, so it’s worth decorating it in a special way.

   The most common and familiar design option is crumbs from leftover cakes.

   You can use sugar sprinkles. It comes in different colors and shapes. You can sprinkle a thick layer of decoration on the cream, make a drawing or post a congratulation.

   

   

   

   Using a stencil they create beautiful risks. The grated chocolate is sprinkled onto the stencil; when it is removed, a festive design remains on the surface.

   Any nuts are suitable for decoration. Sprinkling it in a thick layer will give you a beautiful appearance and exquisite taste.

   Protein cream can be painted in any color and create a culinary masterpiece by decorating it with different colors.

   A less common way to decorate a cake at home is to use mastic. With its help you can create amazingly beautiful culinary works. Cover the cake and decorate with themed figures, but this method requires certain knowledge and skill.

Each pastry chef has his own signature recipe for Napoleon cake, which he considers the most successful. In fact, there are two main recipes from which all the others have already evolved. This article shows step by step the method of preparing the modern, that is, classic “Napoleon”, and its no less successful “ancestor”, which was popular in Soviet times. Which one will be the most delicious for you is up to you and your family to decide.

Classic Napoleon cake

The classic Napoleon cake consists of custard and a large number of thin cakes. It takes a long time to prepare, but the result lives up to expectations.

Photo: Classic Napoleon cake

All you need:

• Flour - 3.5 cups;
• Margarine - 250 g;
• Chicken eggs - 5 pcs;
• Water - 140 ml;
• Butter - 250 g.
• Vinegar - 1 tbsp. spoon;
• Sugar - 1.5 cups;
• Milk - 3 glasses.

Products for the test:

• Flour - 3 cups;
• Margarine - 250 g;
• Chicken egg - 1 piece;
• Water - 140 ml;
• Vinegar - 1 tbsp. spoon;
• Butter - 250 g.

Products for cream:

• Chicken eggs - 4 pcs;
• Sugar - 1.5 cups;
• Milk - 3 glasses;
• Flour - 4 tbsp. spoons;
• Butter - 250 g.

Preparation of the dough:

• Grate chilled or frozen margarine into the sifted flour;
• Gently stir until coarse crumbs form;
• Beat the egg, add water, vinegar and stir;
• Make a hole in the flour and gradually pour in the diluted egg, stirring constantly;
• Knead the dough, divide it into 10-12 pieces and put them in the refrigerator.

Preparation of cream:

• Beat the eggs with a mixer;
• Add sugar while continuing to beat;
• Add milk, stir;
• Add flour and stir again;
• Cook in a water bath until the cream thickens;
• Add softened butter and beat;
• Place the cream in the refrigerator.

Preparing the cakes:

• Remove one piece of dough from the refrigerator at a time and roll out into thin layers;
• Shape the rolled out sheet of dough into the desired shape. If the cake is round, cover the sheet with a plate or pan lid and trim off the excess;
• Prick each layer of dough in several places with a fork;
• Bake with scraps. The cakes are baked for 5-7 minutes at a temperature of 150 degrees.

Preparing the cake:

Video: Classic Napoleon cake

This video shows a step-by-step recipe for making Napoleon cake with custard.

Video source: Gourmet Recipes

This cake recipe is closest to the “Napoleon” that was prepared in Soviet times.

All you need:

• Flour - 450 grams;
• Butter - 370 g;
• Sugar - 300 grams;
• Quicklime soda - 1 pinch;
• Salt - 1 pinch;
• Sour cream - 0.5 cups;
• Chicken eggs - 3 pcs;
• Milk - 2 glasses.

Products for the test:

• Flour - 400 grams;
• Butter - 120 g;
• Sugar - 100 grams;
• Quicklime soda - 1 pinch;
• Salt - 1 pinch;
• Sour cream - 0.5 cups;
• Chicken eggs - 2 pcs.

Preparation of the dough:

• Sift 2 cups flour through a sieve;
• Add crushed cold butter to it;
• Add sugar, soda and salt;
• Rub the dough into crumbs with your hands;
• Form a hole in the center of the dough and add sour cream to it, stirring gently;
• Break the eggs into the same bowl;
• Knead the dough, but do not roll it tightly;
• Add flour during the process (you will have approximately 100 grams left). You don't have to add everything. As soon as the dough stops sticking to your hands, stop kneading it;
• Place the dough in the refrigerator for 20-30 minutes;
• Divide the dough into 16 equal parts and refrigerate again for 20-30 minutes.

While the dough is in the refrigerator, you can start preparing the cream so as not to waste time.

Products for custard:

• Chicken egg - 1 piece;
• Milk - 2 glasses;
• Sugar - 200 g;
• Flour - 2 tbsp. heaped spoons;
• Butter - 250 grams.

Preparation of cream:

• Heat 2 cups milk until very hot;
• Mash the egg and sugar in a bowl;
• Add flour, stir;
• Pour in 0.5 cups (100-120 g) of cold milk;
• Mix the ingredients and pour boiling milk into the resulting mass in a thin stream, stirring constantly;
• Over medium heat, bring mixture to thicken;
• Place the cream in the refrigerator;
• After it has cooled, beat the cooled, but not cold, butter with a mixer until fluffy;
• In a bowl with butter, little by little, in very small portions, add the base for the cream, which has been chilled in the refrigerator, and beat with a mixer.

Preparing the cakes:

• Roll out each piece of dough as thin as possible. It is more convenient to do this directly on baking paper;
• Cover the dough with a plate and cut off the excess with a knife;
• Prick each cake layer tightly with a fork before baking to prevent it from puffing up;
• The cakes are baked together with the trimmings in the oven at 200 degrees for 5-8 minutes.

Preparing the cake:

• Generously coat each cake with cream;
• Cover the cake with cream on top and sides;
• Grind the cake scraps into crumbs and decorate the cake with them.

The cake is soaked for at least 12 hours.

Video: Making Napoleon cake

This video shows a step-by-step recipe for making Napoleon cake at home.

I recently wrote about a recipe (not the classic version!). And I thought, why isn’t there actually a traditional Napoleon recipe on my culinary blog?

That same legendary recipe from Soviet times, which was passed from hand to hand, carefully recorded in culinary notebooks, and in some regions was even a kind of “trade secret” - after all, some housewives baked it to order. And they were in no hurry to share the recipe...

The only way I can explain this omission on my part is that my blog is very young. I'm just starting to fill it with recipes. And first places, of course, should be given to the classics. And it is impossible to imagine anything more classic in the culinary theme than a detailed recipe for Napoleon cake. So, it’s decided, today’s article is entirely devoted to the traditional, classic “Napoleon”!

The main “secret” of Napoleon cake, prepared at home

I’ll immediately tell you the “secret secret” of this delicious cake: “Citizens, don’t skimp on food!” Well, everything is right according to the old Jewish joke - “My children, do not skimp on the tea leaves!”

After all, what does a thrifty housewife usually save on? It says “butter” in the recipe, yeah, so let’s use margarine! It says “add 2 tablespoons of cognac” - replace it with vodka…. Well, you don’t have to add vodka at all, and it will do without it...

But for a real classic Napoleon, these ingredients are very important. It is indeed cheaper to replace butter with margarine, but the taste will be different. Vodka must be added to the dough - for better “layering”, and cognac in the cream - for the subtlety of taste and aroma. Then Napoleon will turn out deliciously delicious, just like in old Soviet times!

Another feature of this recipe is if you use not one type of cream, but two- the cake will turn out especially tender! But I’ll write about this in detail below in a step-by-step recipe.

To summarize:

Products and recipe composition

For the test:

• 5 cups flour
• 300 grams butter
• 1 egg
• half a glass of sour cream
• half a glass of water
• 2 tablespoons vodka
• a third of a teaspoon of salt

For custard cream:

• 3 eggs
• liter of milk
• 3-4 tablespoons flour
• 1 cup of sugar
• 200 gr. butter
• 2 tablespoons cognac
• 1 packet of vanillin

For sour cream:

• full-fat sour cream (30%) - 1.5 -2 cups
• 1 cup sugar (better crushed into powder)

Preparing the dough for the cakes.

I must admit that I still hid one of the secrets of the classical Napoleon from you! We are talking about the method of preparing the dough.

For example, I remember very well how my mother prepared puff pastry, including for Napoleon cake. This didn’t happen often; my mother was always away at work. And when we asked her to make “this delicious layer cake” again, she said that there was a lot of fuss with it, and a lot of time was spent on the dough. Therefore, they did it only on major holidays.

So, the dough was made by numerous rolling out, when a piece of butter was added to the base, cooled in the refrigerator, everything was wrapped in an envelope and rolled out again, and again put in the cold, repeating this procedure several times….

This is an option I will not consider here. The dough for Napoleon, which I suggest you make, is much easier to make, requires less time, but nevertheless, the result will be just as wonderful and tasty! It was this recipe that was recorded by many housewives of that time as a quick and fail-safe version of the classic Napoleon cake.

I will show you how to make “butter crumbs” from a mixture of flour and butter in a blender (chopper), but you can do this procedure the old fashioned way - by chopping the pieces of butter with flour with an ordinary knife, as finely as possible. And then you can also rub the lumps with your hands. Just do this quickly so that the butter does not become too soft and melt on your hands.

First, lightly chop large pieces of cold butter by hand directly on the plate.

Then add the oil to the chopper bowl.

On top - all the flour, it is advisable to first sift it through a sieve. Run at high speed until fine, fine crumbs form.

This is the kind of crumb we should end up with.

In another container, mix the crumbs with the remaining ingredients - sour cream, water, egg, vodka and salt.

We form a bun from the dough. You need to knead the dough quite quickly, all for the same reason - the butter should remain cold in its composition, not melted. When the dough does not stick to your hands and the table, the consistency we need has been achieved. Cover our bun with a napkin and leave to settle for half an hour.

After half an hour, put it in the refrigerator for another 1 hour, but first wrap it in film. By the way, now is the time to start preparing the cream so as not to waste this hour.

After an hour we take it out, you can knead it a little more. And we divide by the number of koloboks that we need to get the same number of cakes. There are 9 pieces in the photo, but they can be divided into 12 or 15 parts.

Cover them again with film and put them in the cold. We will take one small kolobok from there and roll it into cakes.

You can cut the rolled out cake into shape (for example, by attaching a plate or a circle stencil) right away. You can just mark the cutting without removing the excess - we can easily remove it after baking.

I usually roll out such thin cakes directly on parchment to make it easier to transfer to a sheet. But if you need to transfer the thinly rolled dough onto a baking sheet from the table, roll it onto a rolling pin, transfer it to a sheet and roll it back. Very simple.

Place in a hot oven for 3-5 minutes. The shortbreads should reach a light, golden hue; there is no need to overcook them. They have set a little, have browned a little - you can take them out. The oven is heated to about 180-200 degrees. We bake on parchment - this makes it easier to remove the cakes from the sheet.

If you “pierce” our cake well with a fork in many places, no large bubbles or swellings will form, the cakes will look very smooth and neat. But I love it more when the dough puffs up during baking, because then additional “layered” places form in these places, and the more layered, the tastier our future Napoleon will be! Well, like in this photo -

The trimmings are also baked and stored separately until better times. In better times we will make crumbs out of them for topping.

Prepare the custard.

It is convenient to make the cream while the dough rests in the cold. We have a whole hour of time - we can do everything!

Place part of the milk (2/3 liters) to warm in a saucepan on the fire. Mix the rest of the milk with a mixer or whisk with eggs, sugar and vanilla into a thick foam. Add flour and cognac and beat.

Add our cream base in a thin stream to the pan with already hot milk, continuing intensive stirring continuously. We need to cook our cream until it thickens, but we should not allow bubbles that indicate boiling. And, of course, make sure that the cream does not burn to the bottom of the pan - the taste will immediately deteriorate. If you don’t have a lot of experience in this matter, it’s better to put everything in a water bath and steam the cream - this way it’s easier for us to control the temperature and there’s less chance of spoiling something.

Cool the cream. On the contrary, take out the butter to soften at room temperature.

Now you need to connect them together. Someone begins to beat the butter into a fluffy mass and gradually adds the custard base one spoon at a time. Some people simply whisk everything at once in one container. I don’t see a fundamental difference here - given the presence of modern “beating” equipment in the form of mixers, blenders, etc. - everything is whipped up with a bang!

However, maybe you have a different opinion and there is some special way of whipping cream that gives amazing results - share it in the comments to this article!

We are preparing the second type of cream for delicious Napoleon - Sour cream

There are no special secrets here, except for one thing - sour cream must be natural and high in fat content, at least 25, and preferably 30%. If you don’t have such sour cream, there are two options: the first is simple and quick. And the second one is slow, but correct :)

1. We take a “Thickener for sour cream” (for cream, just a thickener - whatever you can find in your stores) - and do everything according to the instructions on the package.
2. We take regular sour cream - double the volume, and place it in thick gauze for several hours, preferably overnight, hanging it over a water container (or place the sour cream in a shallow colander). The point is that, under its own weight, the sour cream squeezes out all the excess water from its depths (and how does it get there, I wonder?!) and we end up with thick, real sour cream, from which you can whip up a high-quality thick cream.

It is better to use powdered sugar as sugar, but this is not important. Pour sugar into sour cream and beat until thick. There will be a short period when the sour cream will thin out a little, but keep whisking and it will thicken to the desired consistency.

Assembling and decorating the Napoleon cake

The most enjoyable moment of making cakes is assembling, frosting, decorating!

Why did we make 2 types of cream? For better taste, of course!

• So, put a dry cake layer and coat it with custard butter cream on top.
• Place the second cake layer and coat it again in the same way.
• First coat the third cake with sour cream and then top it with custard.
• We repeat this, greasing every third cake with additional sour cream, whipped with sugar, until the ingredients run out.
• We don’t smear the last layer with anything yet - we leave our cake to sit for half an hour or an hour. During this time, the cakes will be soaked and become very tasty and moderately soft.
• Now wrap the cake with film on the sides and place a clean board (something flat) on top and lightly press the layers down. Place a small (about 1 kg) weight on the board and put it in the refrigerator for several hours, preferably overnight.

And in the morning we will decorate our soaked and brewed cake for the final time:

Lubricate the top layer with the remaining cream (any cream, you can use two at once) and coat the sides.
Cover the sides and top of the cake with crumbs. I hope you didn’t throw away our scraps, but air-dried them and ground them into fine crumbs?

Well, our magnificent Napoleon is ready to eat!

I saw many options online for decorating this cake with different fruits, berries, etc. , but for some reason I really like the traditional, classic look of this cake - you can immediately see that it’s a real, “Soviet” Napoleon - you can’t confuse it with anything!

Napoleon cake made from ready-made puff pastry with condensed milk cream

Now let's look at the “high-speed” method of making Napoleon cake. Fast as possible. It’s faster to just buy a ready-made cake in the store, but that’s not our goal!

It happens that guests are expected in the evening. Or the children suddenly wanted a cake “right now” and certainly - made by their mother... There are different situations, but there is only one way out - to have a supply of the necessary products at home and 20-30 minutes of free time. And a good mood, of course! Without it, there’s basically nothing to do in the kitchen :)

So, we will need 2 packages of ready-made frozen puff pastry, either yeast or not, it makes no difference.

We put them out of the package onto 2 pieces of parchment at once and leave them in this form to defrost. We get 2 rectangles of finished puff pastry per sheet.

While the dough comes to room temperature, we have time to make the cream.

Making cream from condensed milk (condensed milk)

The quickest cream that everyone knows and loves is butter whipped with condensed milk.

Sometimes they write about 150 grams of butter and 350 grams of condensed milk... Why such complexity? Who will measure these grams when it comes to delicious cream?!

I just take a pack of good (82.5% fat) butter and one standard can of condensed milk. I think this is the most convenient and delicious proportion for cream!

To improve the taste, you can add a packet of vanillin and a couple of spoons of cognac - the aroma will be very memorable. But even banal condensed milk with butter, simply whipped into a nice smooth cream, will perfectly set off our Napoleon from ready-made puff pastry.

Cut the butter into cubes and keep at room temperature until softened. We begin to beat, gradually adding condensed milk and vanillin with cognac (if you decide on this option), spoon by spoon.

Our task is to obtain a uniform, thick, smooth mass, which will be our delicious and fastest cream for soaking and decorating the cake.

The cream is ready. The dough has defrosted, softened and even slightly “swollen” - it’s time to bake it.

Preheat the oven to standard 180 degrees and place a sheet of dough in it. We will need 10-15 minutes for one portion of cakes. But make sure that they are not overcooked, but have a beautiful golden hue.

Now we need to “get” crumbs to decorate Napoleon. We lightly trim the edges of our puff plates - we will get crumbs and even out the edges of the cake. You also need to cut - remove the top baked crust from each cake. This will give us both material for sprinkling and soften the finished layers.

This is the semi-finished product we got.

Now coat each layer with cream.

If necessary, dry the cut crusts in air or in the oven and grind them into crumbs.

Sprinkle the sides and top of the cake with crumbs. Here he is ready!

Of course, he still needs to be given time to soak in the cream - at least 3 hours, but this is already the problem of those waiting for something delicious, and we are free and can do whatever our heart desires. We have already fulfilled our duty to the hungry family :)

It will take us 20-30 minutes to do everything about everything! And this is together with the preparation of the cream. A good, quick option for preparing Napoleon for those who don’t want to spend half a day in the kitchen.

Quick Napoleon cake in a frying pan - step-by-step recipe with photos

Let's look at another “non-classic” version of Napoleon cake, cooked in a frying pan. It sounds rather dubious, but, oddly enough, the taste is quite decent!

If you are in a place where you don’t have an oven (maybe you were drawn to nature and decided to celebrate the New Year at the dacha) - you will certainly impress your guests with a freshly prepared Napoleon! In a frying pan! Fantastic…

I won’t analyze the cream - take any of the above. I came across another version of cream for Napoleon - condensed milk is added to the custard with butter... I don’t know, I’ve never made this before.. Do you think this is a suitable option? Please write who made this cream and share your impressions!

But let’s look at the dough for cooking in a frying pan step by step, or rather, from photographs. It's easier.

For this test option we will prepare:

• 1 pack of butter 190-200 gr. (or creamy margarine)
• 3 cups flour
• 2 eggs
• 50 ml very cold water
• 1/2 teaspoon of baking soda, slaked with vinegar (or baking powder - 0.5 sachet)

Some housewives are generally against soda in this recipe, they believe that it spoils the taste. If you put not 2 eggs, but 2-3 yolks, then they will serve as a good softener for the dough and may well replace soda.

Grate the butter on a coarse grater and sprinkle with flour. Mix everything quickly with your hands, grinding the butter with flour until it becomes buttery crumbs.

We extinguish the soda with 6% vinegar (or add baking powder for the dough), mix ice water with the egg and add it all to the crumbs. Quickly knead our dough into a large bun. As soon as the dough stops sticking to your hands, divide it into small koloboks (the size depends on the size of your frying pan in which we will bake the cakes, but you can see the approximate size in the photo). We pack the buns in film or bags (to prevent airing) and place them in the refrigerator for 1 hour.

We take out one bun at a time and immediately quickly roll it into a thin layer.

This is such a thickness that your hand can be seen through. This is approximately 1 mm thick dough.

The lid from our frying pan will give us the desired diameter for the cake. Press the dough with a lid.

We remove the excess scraps and then make another cake out of them.

We prick our dough layer with a fork so that it does not bubble too much.

Place in a dry, hot frying pan (no oil!).

The cakes are prepared in a frying pan very quickly - literally 1 minute on one side. And quickly turn it over.

We make all the shortcakes one by one. While one is baking, roll out the other. Let cool. We roll the scraps into a common lump and also roll them out into cakes.

We coat our “Frying Pan Napoleon” with cream. Everything is as usual, layer by layer. Leave 3 shortcakes for topping - dry and chop into crumbs.

The main thing that needs to be observed is the soaking time for the cake - at least 3-4 hours, and preferably overnight. The longer it sits in the refrigerator, the better it will soak in and the tastier, more tender and softer it will be.

PS. By the way, I compared dough in a frying pan made from margarine and made from butter. Where I got the butter, the cakes were softer and more tender, well, that’s how it seemed to me. I didn’t have time to ask my family members - they scooped everything up in an instant! In my opinion, some people don’t even care how much time and effort you put into this cake - as long as it’s sweet :)

There are quite a few versions of the appearance of this dessert, which has become traditional at all festive events. The most beloved in Russia is the one that talks about the presentation of the cake in 1912, when Moscow celebrated the 100th anniversary of the exile of Napoleon Bonaparte.

The most delicate flaky delicacy, named after the French emperor, was served in the form of cakes cut into triangles. A similar shape was supposed to be associated with the famous three-cornered hat. The popularity of the delicacy was downright impressive.

Other sources confidently say that the cake originates from French cuisine. Legend has it that the cook, whose name was lost in historical chronicles, in an effort to impress the crowned ruler, cut the traditional national cake “Royal Galette” into portions. He coated his cakes with custard and strawberry jam mixed with whipped cream. The idea turned out to be very successful, and the cake itself was sold all over the world under the name “Napoleon”.

Now every self-respecting sweet tooth knows the taste of the popular dessert. We have collected a selection of his most original and interesting recipes.

Classic Napoleon cake with custard - video recipe

With explanations and video instructions from Grandma Emma, ​​a popular culinary blogger on the Internet, you can easily master the classic recipe for your favorite cake. Its basis is made of quick puff pastry cakes, coated with traditional milk cream.

Homemade Napoleon cake made from puff pastry - step by step photo recipe

The essence of any Napoleon cake is a multi-layer base and custard. For it, you can use ready-made puff pastry, but if you have a little time, it’s better to make homemade puff pastry. If you don’t have the time or desire to bother with milk and egg custard, you can make regular buttercream. For homemade Napoleon cake you need:

Your mark:

Cooking time: 3 hours 0 minutes

Quantity: 6 servings

Ingredients

• Flour: 3 tbsp. + 1/2 tbsp.
• Water: 1 tbsp.
• Egg: 1 large or 2 medium
• Salt: a pinch
• Sugar: 1 tbsp. l.
• Soda: 1/2 tsp.
• Vinegar 9%: 1/2 tsp.
• Butter: 250 g
• Condensed milk: 1 can
• Vanilla: a pinch

Cooking instructions

The dough for “Napoleon” is kneaded according to the principle of unleavened dough for dumplings. Sift 3/4 of the flour into a large bowl. Collect it in a slide. Make a funnel in the flour. Pour in the egg, add salt and sugar. Gradually pour in a glass of water. Quench the soda with vinegar and add to the dough. Knead the dough.



Wrap it in film and leave for 40 - 45 minutes.



If the puff pastry is intended for a cake, then for further convenience it is better to divide the dough into three parts. You can also do this if it will not be used all at once. Roll out each piece no thicker than 0.3 - 0.5 mm. Grease it with a thin layer of oil. To make it easier to spread the butter on the dough, you need to remove it from the refrigerator in advance.



Fold the dough in half and in half again. If the dough is divided into parts, then do the same with all parts.



After this, wrap all the parts in film and place them in the freezer for 30 minutes. Then repeat the procedure of rolling, folding and cooling in the freezer twice.



After this, roll out one part no thicker than 0.5 cm. Trim the dough, giving it the shape of the future cake. Set the cut edges aside.



Transfer the dough to a baking sheet. Bake in a hot oven. The temperature in it must be kept at + 190. Thus, prepare two more cakes. Bake all trimmings separately.



While the cakes are cooling, prepare a cream from condensed milk and butter, add vanilla to it, if you don’t have natural vanilla, then vanilla sugar to taste.



Grease the first cake with cream.



Then place all the remaining cakes, and also grease the top with cream.



Crush the baked scraps into crumbs and sprinkle over the top of the cake. All that remains is to serve homemade Napoleon cake for tea.



How to make a delicious Napoleon cake with condensed milk - the best cream for those with a sweet tooth

The main highlight of this recipe is the very sweet, but quick to prepare cream.

Required ingredients:

• 0.3 kg flour;
• 0.2 kg of quality margarine;
• 2 eggs;
• 50 ml water;
• 1 tbsp. fat sour cream;
• a can of store-bought condensed milk;
• a stick of butter;
• lemon zest, vanillin.

Cooking procedure Napoleon, beloved by all sweet tooths:

1. Cut the margarine into small pieces and give them a quarter of an hour to soften a little. When this happens, use a mixer to bring it until smooth, then add the eggs, continuing to knead.
2. In small parts add flour into the butter-egg mixture, and then water and sour cream.
3. Set aside the mixture until smooth and set aside for 30 minutes.
4. We have to make 6 cakes from the resulting dough, so we divide it into the appropriate number of parts.
5. We bake the cakes rolled out in the shape of a circle, after piercing them in several places with a fork, in a hot oven. Try to brown them, but not to dry them out; usually a quarter of an hour is enough for this.
6. While the first cake is baking, we begin to roll out and pierce the second one with a fork, and so on.
7. From the six prepared cakes, choose the most unsightly one in your opinion, leaving it for dusting.
8. Let's start preparing the cream. Everything here is extremely simple: mix condensed milk with slightly softened butter, beat using a mixer. The addition of zest and vanilla will give the cream pleasant and harmonious notes.
9. Place the bottom cake on a dish, generously grease with cream, cover with another cake, repeat the described process. Finely crumble the rejected cake and sprinkle it generously over the top and edges of the cake.

The most delicious Napoleon cake made from ready-made dough

When the desire to please guests and loved ones is great, but there is no desire to bother with kneading dough, the right decision is to bake your favorite cake from ready-made dough.

Required ingredients:

• 1 kg of ready-made puff pastry without yeast;
• can of condensed milk;
• 0.2 kg butter;
• 1.5 tbsp. 33% cream.

Cooking procedure simple, tasty and very high Napoleon:

1. Carefully unroll the defrosted dough. We cut each of the half-kilogram rolls into 4 parts, i.e. in total we will have 8 pieces.
2. Roll out a round cake from each, cut out an even circle from it using a plate of a suitable size (22-24 cm in diameter).
3. Lubricate the rolling pin used for rolling and the work surface with oil.
4. Prick each cake with a fork and then transfer to a baking sheet lined with wax paper. We put the trimmings aside.
5. Baking each cake in a hot oven takes about a quarter of an hour.
6. We do this with each cake, baking the scraps separately.
7. Now you can pay attention to the cream. To do this, beat the slightly softened butter with condensed milk at low speed. Separately whip the chilled cream; when it begins to hold its shape, transfer it to the cream, carefully mix with a wooden spoon until smooth.
8. Next we start assembling the cake. Without saving inappropriately in this case, we grease the cakes with cream and stack them on top of each other. Grind the trimmings to crumbs and sprinkle them on the sides and top.
9. Before serving, it is advisable to place the cake in the refrigerator for 10-12 hours. During this time, he will have time to soak in perfectly.

Napoleon cake made from ready-made cake layers

To prepare this more than acceptable alternative to completely homemade baked goods, you will have to look at the nearest large supermarket and buy:

• ready-made cakes;
• a stick of butter;
• 1 liter of milk;
• 2 eggs;
• 0.3 kg granulated sugar;
• 50 g flour;
• vanilla.

Cooking procedure:

1. Break the eggs into a saucepan, add sugar and flour, stir until smooth and put on the stove.
2. Gradually add milk, continuing to stir all this time. When the mass begins to remind you of semolina porridge, remove it from the heat, cool and put it in the refrigerator.
3. Add softened butter and vanilla to the completely cooled cream and beat.
4. We generously grease each of the finished cakes with cream and arrange them on top of each other. Finely crumble one of the cakes and sprinkle the top of our lazy Napoleon.
5. Place the almost finished cake in the refrigerator to soak for 6 hours.

How to cook Napoleon cake in a frying pan

Required ingredients:

• 1 tbsp. fat sour cream;
• 1 + 3 medium eggs (for cakes and cream);
• 100 g + 1 tbsp. sugar (for cakes and cream);
• ½ tsp. baking soda,
• ¼ tsp. rock salt,
• 2 tbsp. + 2 tbsp. flour (for cakes and cream);
• 0.75 l milk;
• 2 tsp starch;
• Pack of butter.

Cooking procedure:

1. We start with the cakes. To do this, beat the egg with sugar and salt until smooth.
2. Separately mix flour and soda, add sour cream and beaten egg. Gently knead the dough, the result should not stick to your palms.
3. From this amount of dough we have to make 6-7 cakes, divide it immediately into the appropriate number of parts and put it in the refrigerator for at least 35-40 minutes.
4. Preparing the cream. Pour a glass of milk and set it aside for now.
5. Pour the remaining milk into a saucepan, add sugar and bring to a boil. We make sure that the milk does not run away from us.
6. Beat the eggs separately.
7. In another container, mix flour with starch and milk set aside in step 4, add beaten eggs, knead thoroughly. Pour the boiled sweet milk into the resulting mixture, mix again and return to the heat for another 5-7 minutes until thickened. Don't stop stirring for a minute.
8. Remove the cream from the heat, when it has cooled, beat in the softened butter.
9. Let's return to our test. It should be taken out of the refrigerator, each part should be rolled out to the size of your frying pan. The taste of the future cake depends on how thin the cakes are. Trim the cakes using a frying pan lid. You can use the scraps to form additional cakes or leave them to crumble.
10. We bake in an ungreased frying pan. Brown the shortbreads on both sides. Turn over when the dough is just beginning to change color.
11. Grind the worst flatbread in a blender for decoration.
12. Grease each of the cakes with cream and place them one on top of the other. Coat the top and sides.
13. Sprinkle the top with the resulting crumbs.
14. The cake is not served immediately, but after keeping it in the refrigerator overnight, otherwise it will not soak through.

Snack cake Napoleon

Napoleon is a traditional sweet dessert. But let's try to let go of our imagination and prepare a snack option with savory filling. We prepare the cakes ourselves according to any recipe given above or buy ready-made ones. In addition to this you will need:

• 2 carrots;
• 3 eggs;
• 1 garlic clove;
• can of canned fish;
• packaging of curd cheese;
• mayonnaise.

Cooking procedure:

1. We do not drain all the liquid from the can of canned food. Knead it with a fork.
2. Peel the boiled eggs and grate them, do the same with the boiled carrots, only mix them with garlic passed through a press and a small amount of mayonnaise.
3. Let's start assembling the cake. Grease the bottom cake with mayonnaise and place about half of the fish mass on it.
4. Place the second cake layer on top, on which the spicy carrot mixture is laid out.
5. Place eggs on the third cake layer greased with mayonnaise.
6. On the fourth - the remaining fish.
7. On the fifth - curd cheese, we grease the sides of the cake with it.
8. If desired, you can sprinkle with crumbled cake and place in the refrigerator to soak.

A very simple recipe for Napoleon cake

Required ingredients:

• 3 tbsp. + 2 tbsp. flour (for cakes and cream);
• 0.25 kg butter;
• 0.1 l of water;
• 1 liter of fat milk;
• 2 eggs;
• 1.5 tbsp. Sahara;
• vanilla.

Cooking procedure unusually simple, but tasty and tender Napoleon:

1. Let's start preparing the cakes. To do this, rub butter from the freezer into the sifted flour.
2. Grind the resulting crumbs with your hands and pour water into it.
3. Without wasting time, mix our dough, form a lump out of it and put it in the refrigerator for half an hour. The dough is ready. Agree, it’s much easier than puff pastry!
4. While the dough is chilling, prepare the necessary tools: a rolling pin, wax paper, a plate or other form with which you will cut. By the way, the shape of the cake does not have to be round, it can be square.
5. From the resulting volume of dough we make 8 cakes, so we divide it into as equal pieces as possible.
6. Preheat the oven.
7. Sprinkle a piece of wax paper with flour, place a piece of dough on it, carefully roll out a thin flat cake, which we pierce with a fork.
8. Together with the paper, transfer the cake to a baking sheet and put it in the oven.
9. Baking the cakes happens quite quickly, in just 5 minutes. We try not to dry them out.
10. We do the same with the rest of the cakes.
11. While the cake is still hot, we cut it according to the template, and then use the trimmings for decoration.
12. Let's make the cream. To do this, pour half the milk into a saucepan and put it on the fire.
13. Mix the remaining milk with sugar, vanilla, eggs and flour, beat with a mixer until smooth.
14. After the milk boils, pour it into the whipped products, return the future cream to the heat and cook until thickened for 5-7 minutes, stirring all the time.
15. Cool the hot cream, then put it in the refrigerator to cool completely.
16. Generously coat the cakes and place them on top of each other. We traditionally crumble the scraps onto the top.
17. Let the cake brew thoroughly and enjoy with the whole family.

1. When preparing cakes, it is better to give preference to butter rather than margarine. Moreover, the fattier this product, the tastier the end result.
2. The dough should not stick to your palms, otherwise the quality of the cakes may suffer. Add some flour.
3. When placing the fresh crust on top of the greased one, do not press too hard, otherwise they may break and become tough.
4. The cake acquires its true taste only after a day. Try to be patient and give him this time.

We look forward to your comments and ratings - this is very important to us!

Napoleon is a cake that can be cooked and eaten endlessly. I came across your website and immediately decided to make a classic Napoleon cake. All my guests were very pleased with the result. Thank you for the recipe!

Good afternoon, Leonid and Grandma Emma! My name is Svetlana, I am from Minsk. I always really loved the classic Napoleon recipe and bought it at a pastry shop near my house. But soon the store closed and no matter where I bought Napoleon, it tasted significantly different and, frankly speaking, I didn’t like it. It was difficult for me to cook it myself, since sweet pastries, to be honest, are difficult for me. But when I came across your wonderful site, and I saw the recipe for Napoleon cake with a video, I immediately began to prepare it, strictly observing all the steps and proportions. At the finish line, I got that Napoleon taste that I liked so much earlier when I went to my favorite pastry shop. Thank you very much for the recipe and good luck to you!

Dear Emma Isaakovna, Leonid! I want to thank you for the Napoleon recipe. My grandchildren often come to visit me and really love the sweet pastries I make. I often bake pies with different fillings, but this time I wanted to somehow please the kids and bake them a delicious Napoleon cake. The recipe from your site helped me a lot, and I quickly completed this task. My grandchildren ate everything with pleasure and now ask me to constantly prepare such a “shaggy” cake. Health and good luck to you all!

I watched a video from your website on how to make a Napoleon cake. How much you love your job, those sweet smiles on your faces, directly charged you with positivity and good mood while cooking. Well, the cooking itself was excellent. Thank you! Your fan, Galina Viktorovna.

I am so glad that my mother uses your site! A few days ago she made a Napoleon cake and it tasted like something from my childhood. I loved this dessert so much as a child. Such pleasant memories and it’s all thanks to you! Be healthy and happy!

Hello, dear videoculinary team! I was always afraid of puff pastry and didn’t dare to cook it, because something always went wrong with me. But I wanted to overcome my fears and still make a successful attempt at making a dessert from puff pastry. On your website, I was the first to see a page with a description of how to make Napoleon and I realized that this particular dessert would be my first successful debut from puff pastry. After following all the steps of preparation, I managed to cope with my weakness, and I think now I can handle any recipe) Thank you so much!

Classic recipe! Napoleon cake will always decorate the holiday table, as it pleases almost everyone. Thank you.

Dear Grandmother Emma! It’s probably time for you to open a chain of pastry shops and sell your desserts and pastries there. I would be your regular customer and would take my whole family to you. In the meantime, I will explore with you this mysterious world of confectionery products.

Despite the fact that today Napoleon can be bought in almost any chain of markets, home-made Napoleon cake is a real culinary masterpiece. Its delicate taste is so different from the store-bought one that it seems as if you are eating a completely different cake. Don’t be lazy and prepare these desserts yourself, it’s worth it.

Good afternoon Napoleon is a cake whose recipe has been passed down from generation to generation for many years. My grandmother always spoiled us with the exquisite taste of Napoleon when we were children. And now it's time to pamper her on her birthday and prepare her a delicious Napoleon under your guidance. I hope that she will be satisfied, and our Napoleon will turn out no worse than the one she cooks!)

Grandma Emma, ​​Daniella and Leonid are my favorite cooks! I really enjoy watching all their video recipes and cooking with them. Everything is always very tasty and satisfying. I look forward to new recipes and cooking tricks. Keep it up!

Hello, Grandma Emma! My name is Victoria. To be honest, I don't really know how to cook. But when I first came across your site, I became very curious and decided to learn. After all, few people need a wife who doesn’t know how to cook. But I really want to build a family and I know the popular wisdom that the way to a man’s heart is through his stomach. I’ve been experimenting in the kitchen for over a month now and making progress. Last week I cooked beef fillet with champignons and apricots, and yesterday I decided to try my hand at making Napoleon. Fortunately, everything worked out and I am incredibly happy. Compliments to you and the whole team, and thanks for giving us the opportunity to learn how to cook deliciously in your favorite kitchen! In addition, self-cooking helps to save a lot of money, since food in restaurants and canteens is noticeably more affordable.