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Tort Napoleon

Tort Napoleon


Sheet preparation method (12 pcs):

1. Cut the cold butter into cubes and mix it with the flour. The result is a sandy dough.

2. Beat eggs in a bowl and add salt, vinegar, brandy and water. Pour over the flour mixture and knead the dough until you get a composition that does not stick to your fingers. We are careful not to soften the butter too much, otherwise the sheets will not unfold when baked.

3. Divide the dough into 12 parts, giving them the shape of a ball, cover them with cling film and let them cool for 30 minutes.

4. From each ball we spread a thin sheet, directly on parchment paper. To have all the same size, we cut it with a round shape. I used a shape with a diameter of 22 cm. We also leave the edges, because we will use them for decoration.

5. Bake the sheets in the preheated oven at 200 degrees for 5-6 minutes, until the edges begin to brown. They are quite fragile, I took them out of the tray with a fairly wide palette.



How to prepare cream:

1. In a double-bottomed bowl, mix the eggs with the sugar, add a little milk and continue to stir until the sugar begins to melt.

2. Add the flour, vanilla bean seeds and the rest of the milk and put on low heat. All this time, stir continuously with a whisk until the composition begins to thicken.

3. Set the bowl aside and add the diced butter and lemon juice. Stir with the target until it melts.

4. Leave to cool, covering the pot so that no puddles form.



Assembly:

Place the first sheet on a plate and mount the adjustable ring around it. Grease the sheet with two or three tablespoons of cream so that it is well covered. Next, do the same until the sheets and cream are finished. Intermediate, over sheet three and seven we put two, three tablespoons of jam, arranged evenly.

The leftover dough is crushed and the cake is decorated with them.


A simple Napoleon cake recipe with melted cow's cheese in your mouth!

It is a fine, elegant and easy to make dessert, and the cheese gives it a special taste!

INGREDIENT:

-1 teaspoon baking soda

(Countertops can be impregnated with milk)

METHOD OF PREPARATION:

1. Beat the eggs and sugar with the blender until you get a fluffy foam.

2. Add the cheese and mix well.

3.Add the baking soda quenched with vinegar. Mix the composition.

4. Stir in the flour and mix everything with a spatula, and then knead the dough lightly with your hands until you get a soft and slightly sticky dough.

5. Divide the dough into 4 equal parts. Spread the dough on baking paper (powder the sheet from time to time) and transfer it to a tray.

6. Bake in the preheated oven at 180 0 C for 10 minutes. Meanwhile, roll out another sheet of dough. Repeat the procedure until you get 4 beautifully browned sheets. Place the sheets on top of each other.

We prepare the cream.

7. In a separate bowl, add the flour and sugar. Mix well and add the milk gradually. You can on medium heat stirring constantly. When the cream has thickened, remove from the heat and cover with cling film. Allow to cool completely.

8. When the cream has cooled, add the butter and mix well until you get a fluffy and creamy cream.

9. Assemble the cake. On a large plate, place the first top and spread the cream evenly over the entire surface. Cover with the second countertop, cream and so on. Grease the edges of the cake with cream. Sprinkle with coconut flakes. Refrigerate for 2 hours.


Millefeuille (wrong Napoleon)

The French cuisine is extremely rich and tender & icircn in terms of desserts. The finest and most delicate sweets come from French pastry and it is no wonder that some recipes have been included in the Unesco heritage.

Today we offer you a classic French dessert: millefeuille or Napoleon cake, as it is also called. It is easy to make, from puff pastry sheets and vanilla cream mixed with cream and you can prepare it in the form of a cake or individual portions.

  • 500 g puff pastry
  • For the cream:
  • 500 ml of milk
  • 200 g sugar
  • 6 yolks
  • 2 sachets of vanilla sugar
  • a pinch of salt
  • 50 g starch
  • 300 ml liquid cream

We'll take care of the cream first. Separate the eggs and place the yolks with a pinch of salt and sugar in a bowl. Stir with a whisk until lightly browned. Add the starch and mix well.

Boil the milk together with the vanilla sugar. When the milk boils, remove from the heat and pour over the mixture of egg yolks and starch, stirring constantly. Put the mixture back on the fire and let it simmer, stirring with a wooden spoon. Leave on the fire until the cream starts to boil.

The cream has thickened and can be removed from the heat. Allow to cool, then cover the cream with cling film so as not to form a crust. Refrigerate the cream for a few hours before using it.

To make the sheets, you need two trays of the same size. Place a sheet of puff pastry in a tray lined with baking paper. Put another baking sheet on top and place the other tray on top. Bake in the preheated oven at 200 degrees for 15 minutes. Do the same with the rest of the sheets.

Allow the sheets to cool completely, during which time you can take care of the cream. Beat the cream with the mixer until it is consistent. Put a tablespoon of whipped cream in the vanilla cream and incorporate with a whisk.

To assemble the cake, place a sheet on a tray and pour the cream with a spatula to distribute it evenly. Put another sheet on top and do the same with the cream. Do not put cream on top of the last sheet, but leave the cake simple or decorate it with icing.

Leave the cake in the fridge overnight so that the sheets soften and the cream settles properly.


What ingredients do we use for the Napoleon cake recipe?

  • Ingredients for cake sheets:
  • - Flour - 600 g
  • - Butter - 350 g
  • - Eggs - 2
  • - Flat water - 100ml
  • - Vinegar - 1 teaspoon
  • - Cognac - 2-3 tbsp
  • - Salt - & frac14 teaspoon
  • - Old - 100 g.
  • Cream ingredients:
  • - Milk - 1.5 l
  • - Sugar - 500 - 600 g (depending on how sweet you would like, we prefer it very sweet) S
  • - Flour - 150 g
  • - Egg yolks - 9
  • - Vanilla / vanilla sugar - to taste
  • - Grated peel from an orange / lemon (I love cream with oranges).
  • Decor:
  • Crumbs left on the counter
  • Fruits, candies, chocolate or other ingredients as desired.

How do we prepare the Napoleon cake recipe?

We make Napoleon cake sheets

1. Pour the flour (do not sift it) into a larger bowl.
2. Add the diced cold butter, salt and sugar.
3. Mix the ingredients by hand until you get crumbly dough.
4. Break eggs in a cup / glass, add water, cognac and vinegar. Mix the composition well with a spoon.
5. Make a hole in the dough prepared earlier (butter and flour crumbs) and pour the composition from the glass.
6. Mix everything with a spoon, and then knead the dough lightly by hand until you get a soft and slightly sticky dough. If the dough is too sticky, powder it with a little flour to ease kneading.
We try to refrain from adding a lot of flour. The cake sheets must be crispy, if we put a lot of flour, we will not get true tops of & rdquoNapoleon & rdquo.7. Pour the dough on the table powdered with flour, lightly powder the dough and divide it into 10 equal parts. I don't weigh them anymore. If you have a scale and are preparing this cake for the first time, it would be good to weigh the dough balls.
Note:

Don't be afraid that the dough is sticky.
8. Put the balls on a large plate, cover them with cling film and put them in the fridge for an hour or better & ndash 2 hours.

How to bake cake sheets

9 .Heat the oven to 200C.
10. Take a ball of dough out of the fridge and spread it on the baking paper. We must notice a disk with a diameter of about 28 cm. With a plate or detachable tray ring, cut a disc about 25 cm in diameter. We do not touch the remaining edges, we also bake them (we will need them for decoration).
Note:

We will get a very thin disk, we do not panic, this is normal. If the dough sticks too much to the rolling pin, dust it with a little flour.
11. Transfer the baking paper to a tray and prick the dough with a fork. I don't sting it too much because I like the bubbles that form, so the cake has an interesting texture.
12. Put the tray in the oven for about 8 minutes, the top must be hard. I keep it until it browns nicely, because that's how the cake looks tastier to us. Some prefer white sheets.
13. Meanwhile, spread another sheet of dough. Repeat the procedure until you get 10 beautifully browned sheets (in my case).
14. Place the sheets on top of each other.

How to make cream

1. Pour the milk into a larger saucepan and put it on low heat.
2. Until the milk boils, put the yolks, sugar, vanilla / vanilla sugar in a bowl and mix until you get a glossy composition.
3. Add flour and mix well
4. When the milk reaches the boiling point, pour 3-4 tablespoons of milk over the yolk cream and quickly mix the composition after each polish. Be careful, it must be mixed quickly.
5. Add the composition obtained in milk and mix with olingura or celery.
6. Add the orange peel.
7. After the cream thickens, leave it on the fire for another 2 minutes and take the cream off the heat.
8. Put the cream in a bowl and wrap it well with cling film (stick the film to the cream so that no air bubbles form), otherwise a crust will form on top.
9. Let the cream cool.

How is Napoleon's cake assembled?

1. Put a tablespoon of cream on the plate where we will assemble the cake.
2. Put a sheet of cake.
3. Grease the sheet with 2-3 tablespoons of cream (grease well, otherwise the cake will be hard).
4. Assemble the whole cake, grease the last sheet of cake.
5. If there is still cream, grease the edges of the cake.
6. Cover the detachable circle from the baking tray over the cake, cover with cling film and place a lid on top.
7. Leave in the fridge for 24 hours.
8. Before consuming, leave it at room temperature for 1-2 hours (to make it softer, those who like crispier sheets cut it as soon as they take it out of the fridge).

Decor:

We crush the remaining countertop pieces (with the blender, with the twister or with the hand).
After taking the cake out of the fridge, decorate it with the crumbs on the counter (this is the classic decoration). Because I made this cake on the occasion of my 12 years of marriage, I decorated the cake more special.

The average grade given by the jury for this recipe is 10 with congratulations!

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Napoleon cake, the symbol of Russian confectionery, step by step recipe


Tort Napoleon

For the sheets, cut the butter into cubes, then mix it with the flour until it acquires a sandy consistency. Separately, mix the eggs, vodka, water, vinegar and salt and mix for 2-3 minutes. Pour them over the flour and knead until you get a smooth, malleable dough.

Divide it into 12 equal pieces, which you wrap in cling film and refrigerate for an hour. Preheat the oven to 190 ° C. Take 1-2 pieces of dough out of the fridge, spread them out and give them a round shape, then bake them in a lined tray for 8-10 minutes, until lightly browned. Repeat with the rest of the dough pieces. At the end, after they have cooled, cut out the sheets the size of a cake with a removable ring. Keep the excess sheets for decoration.

For the cream, mix the yolks with the sugar until it has a creamy consistency. Separately, mix the starch and flour with water, then add them over the yolks. Put the milk on the fire and, after it has heated up, pour a cup over the yolks. Homogenize vigorously so that the yolks do not coagulate, then pour everything over the milk on the fire, stirring constantly until the cream begins to thicken. Set aside, add the butter and vanilla extract, then allow to cool, stirring occasionally.

Put the first sheet of cake in the shape of a removable ring, then a layer of cream and, optionally, slices of strawberries. Continue until you finish the ingredients. Keep a few tablespoons of cream. Refrigerate the cake overnight, remove the ring the next day and coat the cake with the preserved cream. Put the remaining pieces of blender in the blender and mix them until you get a kind of bigger breadcrumbs, then sprinkle them on the edges of the cake and on top. Decorate according to your imagination.


"Napoleon" pan cake - the quick version!

The "Napoleon" cake is a classic dessert, preferred by many gourmets, because it is delicious and reminds us of childhood. Although there are many recipes for preparing this delicacy, today the team Bucătarul.eu gives you a quick recipe that is prepared in a pan.

Very easily and simply you will get the beloved cake with boiled cream in less than an hour. This recipe will be a pleasant surprise for all housewives and they will be able to surprise their loved ones more often with this incredibly tasty, soft and perfect cake.

Dough ingredients

- ⅔ teaspoon of baking soda

Cream ingredients

Method of preparation

1. The dough. Beat the eggs with the sugar, add the soft butter, salt, baking soda quenched with vinegar and 2.5 glasses of flour (the rest of the flour will be used to sprinkle the surface and spread the tops). Knead the dough and let it rest for 15-20 minutes.

2. Cream. Rub the eggs well with sugar.

3. Add the flour, mix and dilute the mixture with cold milk.

4. Put the mixture on low heat and bring to a boil, stirring constantly with a whisk, so that no lumps form and the cream does not burn.

5. After the cream has started to boil, take it off the heat, add the vanilla and let the cream cool.

6. Roll the dough into a roll and cut it into 14 pieces. Spread each piece of dough about the size of the pan (I used a pan with a diameter of 20-21 cm). Bake the tops in a hot, dry pan over medium heat. The countertops bake very quickly, be careful not to burn.

7. To get a uniform cake, you need to cut the tops while they are hot, placing a plate with a smaller diameter on top.

8. The leftovers will be used to spread the cake. Don't worry if the countertops break, they will be glued with cream.

9. Grease each countertop with plenty of cream. Chop the walnuts and leftovers with a blender. Sprinkle the cake with the crumbs obtained on all sides and leave it to soak.


Napoleon cake without baking. It is impossible to stop eating!

Napoleon cake recipe that will look good on the holiday table or when you want to pamper yourself with something good. An extraordinarily tasty cake in the preparation of which you do not need dough and oven.

INGREDIENT:

-3 tablespoons of wheat flour

METHOD OF PREPARATION:

1. In a saucepan pour 250 ml of milk and put on fire.

2. In a bowl, mix the dry ingredients: flour, sugar and vanilla sugar. Add the egg yolk and mix. Then add 250 ml of milk and mix with a whisk so that no lumps form.

3. When the milk has boiled, pour in the flour mixture and continue to stir continuously until the composition thickens.

4. Boil for another 1-2 minutes and remove from the heat. Allow to cool to room temperature.

5. In a bowl add the butter at room temperature and beat with the mixer for 2 minutes.

Then add a tablespoon of cream and mix. Gradually incorporate a tablespoon of cream into the beaten butter so the cream obtained will come out aerated.

Tip: If you add all the cream at once, then the butter cream will not come out fluffy.

6. Take the sheets of glue and put them in half. Overlap the other sheets. To form a round shape take a lid or a large diameter plate and cut with a knife.

7. Cut the leftover glue into pieces and fry in a dry pan until dry and crispy.

Then transfer them to the blender bowl and grind them so that something like breadcrumbs comes out.

8. Assemble the cake. Grease a tablespoon of cream on a plate. Place the first sheet of glue and grease with 2-3 tablespoons of cream. Overlay the next sheet and grease with cream again. Proceed in this way until you finish the glues. Grease the whole cake and the sides with the remaining cream.


Napoleon cake without baking. It is impossible to stop eating!

Napoleon cake recipe that will look good on the holiday table or when you want to pamper yourself with something good. An extraordinarily tasty cake in the preparation of which you do not need dough and oven.

INGREDIENT:

-3 tablespoons of wheat flour

METHOD OF PREPARATION:

1. In a saucepan pour 250 ml of milk and put on fire.

2. In a bowl, mix the dry ingredients: flour, sugar and vanilla sugar. Add the egg yolk and mix. Then add 250 ml of milk and mix with a whisk so that no lumps form.

3. When the milk has boiled, pour in the flour mixture and continue to stir continuously until the composition thickens.

4. Boil for another 1-2 minutes and remove from the heat. Allow to cool to room temperature.

5. In a bowl add the butter at room temperature and beat with the mixer for 2 minutes.

Then add a tablespoon of cream and mix. Gradually incorporate a tablespoon of cream into the beaten butter so the cream obtained will come out aerated.

Tip: If you add all the cream at once, then the butter cream will not come out fluffy.

6. Take the sheets of glue and put them in half. Overlap the other sheets. To form a round shape take a lid or a large diameter plate and cut with a knife.

7. Cut the leftover glue into pieces and fry in a dry pan until dry and crispy.

Then transfer them to the blender bowl and grind them so that something like breadcrumbs comes out.

8. Assemble the cake. Grease a spoonful of cream on a plate. Place the first sheet of glue and grease with 2-3 tablespoons of cream. Overlay the next sheet and grease with cream again. Proceed in this way until you finish the glues. Grease the whole cake and the sides with the remaining cream.


"Napoleon" cake from three ingredients!

"Stump" & # 8211 an extremely simple cake, which is prepared from 3 ingredients and only in 30 minutes! If you haven't baked desserts before, we recommend you start with this simple and incredibly tasty recipe!

INGREDIENT:

& # 8211 200 gr of butter at room temperature

& # 8211 1 can of condensed milk

METHOD OF PREPARATION:

1. Set the oven to 200 ° C.

2. Spread the dough in a 2 mm thick worktop and cut it into strips 30 cm long and 2 cm wide.

3. Transfer the strips to the pan and bake for 7-10 minutes.

4. Beat the soft butter with the mixer, gradually add the condensed milk, 1 tablespoon, and finally the vanilla.

5. Wallpaper the worktop with a few layers of cling film, add 2 tablespoons of cream and distribute it in a rectangle the length of the strips of dough.

6. Add a layer of 10 strips of dough and cover them with cream.

7. On top of them, place another 9 strips, which you also cover with cream.

8. A new layer of dough and a layer of cream follow.

9. Roll a roll with foil, wrap it tightly and refrigerate for a few hours.

10. Crush the remaining strips of dough so that you get some crumbs with which you will sprinkle the cake.


Homemade Napoleon cake with boiled cream

1. For the dough, beat an egg with the vanilla sugar and brandy. Add the baking soda, cream and melted butter. Stir and gradually incorporate the sifted flour. Knead a hard and elastic dough, cut it into 10-12 pieces.

2. Spread each piece until you get a thin cake, punch with a fork in several places and bake on a tray lined with baking paper, in the oven heated to 180 ° С, until it turns a light golden color, about 5-7 min. Allow all sheets to cool.

3. For the cream, rub 0.25 glasses of sugar with the yolks, add 1.5 tablespoons of flour and 2 tablespoons of milk. Pour the 2 glasses of milk into a thick-bottomed saucepan, add the remaining sugar. Bring to a boil over low heat, stirring constantly, so that the sugar melts.

4. Minimize fire. Pour the yolk composition a little at a time, stirring constantly, so that no lumps form and the cream does not burn. Boil until thickened, about 10 min. Cool.

5. Beat the butter until fluffy, then add it to the cream in small portions, beating continuously. Refrigerate the cream for 20-30 minutes.

6. Grease the sheets with cream, arrange them on top of each other. Leave a sheet and a little cream to serve. Put the cake in the fridge for 6-8 hours. Before serving, grease the top surface with the remaining cream and garnish the cake with the shredded sheet.


Crispy "Napoleon" cake & # 8211 a simple and quick recipe, with it any housewife will succeed!

"Napoleon" cake is a very popular dessert, which has won the sympathy of many peoples. Although we are used to the classic version of the cake, we urge you to prepare it in a less usual way. Surprise your guests with a particularly delicious, fragrant and crunchy dessert. It is very simple to prepare, being perfect even for novices in the culinary arts. Such a dessert will conquer everyone.

Dough INGREDIENTS

CREAM INGREDIENTS

-400 g of soft butter (at room temperature)

METHOD OF PREPARATION

1. Sift the flour. Add salt and cold butter, cut into pieces. Chop the mixture with a knife (or with your hands) until you get a crumbly mass.

2. Mix the water with the vinegar. Pour the mixture into the dough. Stir until you get a smooth dough.

3. Give the dough a round shape and wrap it in cling film. Refrigerate for 30 minutes.

4. Sprinkle the work surface with flour and spread the dough in a square top, about 1 cm thick.

5. Fold the worktop into an envelope. Roll out the dough again. Repeat the process 4 times. Refrigerate the dough for 1 hour.

6. Divide the dough into 8-9 parts. Spread each portion of dough in a very thin tray. Repeat the process with the other portions. During the work, the other portions of the dough must be refrigerated.

7. Stick each countertop a few times and arrange it on a paper-lined baking tray. Bake each top in the preheated oven at 200 ° C until golden brown.

8. Mix the soft butter with a mixer until you get a fluffy cream. Add the condensed milk and mix again.

9. Grease each countertop with a thin layer of cream. Assemble the cake. Cut the edges of the countertop and crush them.

10. Decorate the cake with the crumbled countertops. Refrigerate for a few hours.


Video: Napoleon Cake Grandma Emmas Recipe