How to cook Napoleon cake at home

Our favorite dessert is popular in many countries. Only the name is different everywhere, and there is a difference depending on the taste preferences and traditions of the people. A piece of puff cake with a creamy cream becomes an indispensable attribute of a friendly tea party or some kind of holiday.


Traditionally, cake is used for puff pastry and cream prepared by the brewed method. The dough can be made on its own, but this is a very laborious process - fresh home-made products are taken and it turns out to be tender, crunchy. You can buy in the store ready, but you can not compare them to taste and quality. Developed a special technology for the preparation of products.

  1. To make the dough at home, two buns are made: First, the flour is kneaded in water and egg, with the addition of lemon juice (can be replaced with vinegar). It is necessary that the finished cakes were tender and crunchy. The second bun is made from butter (margarine) and flour.
  2. According to the technology, the dough, after rolling and folding it in an envelope, is periodically put in a refrigerator for half an hour. In this way, layering is provided.
  3. The cream is used custard, but optional ingredients may vary. Standardly used butter. But in some recipes it is replaced with cottage cheese or mascarpone cheese.

Calorie content

Pampering yourself with such a tasty cake like Napoleon, you unconsciously wonder how many extra calories this pleasure will add. The energy value of the cake prepared according to the classic recipe (with custard without butter) is 248 kcal per 100 grams. But the number may vary depending on the ingredients of the recipe, the ingredients of the dough and the type of cream.

The classic recipe for cake Napoleon

Cakes with jam

At the mere mention of the cake "Napoleon", the taste buds begin to feel a delicate, crunchy delicacy with vanilla - creamy custard. It is difficult to resist the temptation to not eat a piece of tea, exuding an alluring aroma or a cup of coffee. As soon as the occasion falls out, the hands themselves are drawn to cook this familiar by everyone, but never a boring cake.Already invented many variations of this dessert, but the classic recipe is the most beloved.

Ingredients for the dough:

  • Oil (margarine "creamy" is allowed) - 250 g.
  • Flour - 160 g (1st ball) and 320 g (2nd ball).
  • Egg.
  • Water-125 ml.
  • Lemon juice - ½ spoon.
  • Salts - on the tip of a spoon.

Ingredients for cream:

  • Oil - pack (250 g).
  • Flour - 50-55 g.
  • Egg.
  • Sugar - 230 g
  • Milk 125 ml.
  • Vanillin - 1 g.
  1. Making two balls. Pevy: add lemon juice to water (if not, replace with vinegar). This is for softness, tenderness of the cake. Salt, drive an egg. Mix everything. In portions add flour to make a steep dough. Second: mix butter with flour.
  2. Put in the fridge for half an hour.
  3. At the end of time, roll out the 1st ball. On it spread out the 2nd. Collapse as an envelope. And again send in the fridge.
  4. Take it out, roll it out, and fold it again in the cold. Such manipulations should be repeated 3-4 times. This is how we achieve the multilayeredness of the test.
  5. While the dough is in the cold, a cream is prepared. Put the oil in the container. It should become room temperature.
  6. In the milk, drive in the egg, pour out the flour and mix well. When heated, the mass will begin to thicken. Intensively stir, so as not to burn and form lumps. Cool it down.
  7. Mix the butter with sugar, vanillin, start whipping, gradually adding cream.
  8. When the dough has reached the condition, proceed to baking the cake. To do this, divide the dough into 7-8 parts, roll out each cake. The shape is chosen arbitrary (round, square, rectangular). Bake at 180 ° C one by one until lightly browned.
  9. When the cakes are ready and cool, carefully proceed to picking up the cake. Each pancake cream and stacked on top of each other. Trimming chop and sprinkle them top and sides of the product.

You can sprinkle the cake with chopped nuts. You can enjoy dessert with a cup of tea in a few hours. He must be thoroughly soaked.

Video recipe

Original and unusual recipes

The standard cake recipe, depending on taste preferences and traditions, varied in every way. Some changes have been introduced to try a delicacy of small lovers of sweet or people who are watching the calorie intake of food. But this did not worsen the taste, just appeared a little unusual shade, compared with the classic "Napoleon".

Slovak kremes

In Slovakia, our beloved "Napoleon" is called "Kremes". The difference from the classic options is that the custard is prepared not on flour, but on starch.It contains raw egg whites, so eggs must be fresh and tested. The dough can be purchased at the store or make yourself. Technology cooking as in the classic recipe. The necessary components are taken based on half a kilogram of puff pastry.

  • Milk - liter.
  • Egg - 5 pcs.
  • Starch - 130 g
  • Sugar - 450 g
  1. Bake cakes from puff pastry.
  2. In half servings of milk add egg yolks and starch. Mix everything well. Separate the proteins into a clean, dry container, otherwise they will not beat.
  3. In the second part of the milk to pour out the sugar, heating to bring to complete dissolution.
  4. Pour a thin stream of milk-egg mixture, stirring constantly, as the cream begins to thicken. Boil.
  5. Beat the proteins in a thick foam and pour in them a hot mixture. Mix thoroughly and allow to cool.
  6. Assemble the cake. Sprinkle the edges and cakes on top of crushed crumbs.

Serve "yummy" can be in 2-3 hours after it is thoroughly soaked. Keep in the cold.

Napoleon in the pan

Flour with butter

What if the cake is needed urgently, and there is no time or opportunity to bake in the oven? You can quickly cook it in a frying pan.

  • Sugar - a glass.
  • Butter (margarine) - 70 g.
  • Soda - 6 g.
  • Eggs - 3 pcs.
  • Flour - 480-500 g.
  • Salt.

Ingredients for cream:

  • Milk - liter.
  • Flour - 75 g.
  • Nuts
  • Eggs - 3 pcs.
  • Sugar - 220 g.
  • Vanillin - 1 g.
  1. Combine the eggs with sugar, sprinkle salt and soda (pre-extinguish with vinegar).
  2. Crumble butter, it should be cold.
  3. Pour out the flour, make the dough. Put "rest" in the cold.
  4. For cream: mix eggs with sugar, add flour. Pour in the milk.
  5. Boil on the fire, stirring intensely, so as not to burn or form lumps.
  6. The dough for the cake to make thin. Bake using a pan, preferably with a thick bottom. Oven from two sides to ruddy.
  7. While the cakes are warm, trim the edges. Crumbs leave on the powder.
  8. Collect the cake, sprinkle the edges and top with crumb with chopped nuts.

If you add butter (250 g) to the cream, it will turn out thicker and tastier (richer).

Video recipe

Cottage cheese, with custard vanilla cream

A familiar but unusual cake, and all thanks to curd, which will bring uniqueness and variety. Wet creams lovers will like more. Prepared according to the standard classic recipe of butter custard.

  • Cottage cheese - 450-500 g.
  • Soda - 3.5 g
  • Eggs - 6 pcs.
  • Flour - 750 g.
  • Sugar - 450 g
  • Lemon juice - ½ spoon.
  • Salt.
  1. Combine eggs with sugar, beat.
  2. Add salt, soda, lemon juice, cottage cheese. Mix.
  3. Adding parts flour, knead the dough. Soak in the cold for half an hour.
  4. Roll out thin cakes and bake at 180 degrees.
  5. While the cakes are warm, cut off. Tiny leave on the powder.
  6. Assemble the cake, sprinkle the edges and top.

The cake for this recipe is good because it fits even to small children, since there is not a lot of fat. Oil is reasonably replaced with cottage cheese. Due to this, calorie baking is also reduced. This will please lovers of "sweet" weightlifting.

Video preparation

Cooking and choosing the best cream for "Napoleon"

You can experiment not only with the test. Skilled confectioners are trying to diversify the standard custard. The portion is calculated on a pound of puff pastry.

No eggs

Urgently need to make a custard, and eggs in the house was not there or are there other reasons? Skilled confectioners have developed a cream recipe for this case.

  • Milk - 400-450 ml.
  • Oil - pack (250 g).
  • Sugar - 240 g
  • Flour - 55
  • Vanillin or vanilla sugar.
  1. Mix the milk with flour, stirring so that there are no lumps, bring to a boil. Cook until compacted consistency. Allow to cool.
  2. Mix sugar with butter at room temperature. Carefully so as not to interrupt.
  3. Combine components and beat for a few more minutes until smooth. The cream is ready for use right away.

Cottage cheese

Raspberry curd cream

The main advantage is lower calorie content compared to classic creamy custard. And what could be better for people watching the figure!

  • Cottage cheese - 270 g.
  • Milk - 450 ml.
  • Vanilla.
  • Sugar - 230 g
  • Egg.
  • Flour - 55-65 g.
  1. In the container mix the milk, egg and flour. Brew, stirring constantly to avoid lumps. Allow to cool.
  2. Cottage cheese pre-grind until smooth. Start beating with sugar, gradually add the brewed mass.
  3. The cream is very delicate and tasty. If desired, you can add "Mascorpone."

With sour cream

The cream turns out dense and not watery.

  • Sour cream - pack (350 g).
  • Sugar –230 g
  • Oil - pack (250 g).
  • Flour - 55
  • Egg.
  • Vanillin - 1 g.
  1. Egg to connect with a portion of sugar. Pour the flour, add sour cream.Heat stirring until acquiring a dense consistency. Allow to cool.
  2. The remaining sugar, beat with butter.
  3. Connect

Use immediately after preparation, otherwise it will become even denser.


Pasta Cakes

Patissier - the so-called custard, which is used in the famous French pastry. It is perfect for the cake.

  • Milk - 470 ml.
  • Starch - 65
  • Sugar - 170 g
  • Egg yolks - 2 pcs.
  • Vanillin.
  1. Part of the milk mixed with yolks and sugar. Heat up
  2. In the other part to dissolve the starch. Pour with constant stirring. Add vanillin.
  3. After sealing the texture cool.



Can be used as a separate dessert. And the cake with this cream will not leave anyone indifferent.

  • Yolks - 3 pcs.
  • Starch - 65
  • Sugar –155 g
  • Milk - 440 ml.
  • Oil - pack (250 g).
  • Chocolate - 100 g (preferably black).
  1. Mix yolks, sugar and starch.
  2. Pour the boiled milk with vigorous stirring.
  3. Boil. Add the chocolate pieces. Allow to cool.
  4. Combine butter with sugar, and whipping, add chocolate mass. The cream is ready.

Helpful Tips

To make the cake "Napoleon" turned out really tasty, surprised home, and became the pride of the hostess, you need to know some tricks and subtleties of cooking.

  • There is a standard proportion of butter to the rate of flour, but the more butter, the more tender and more flaky the dough will be.
  • Add vanillin to the cream after the mass has cooled.
  • When picking up the cake, grease the first cake lavishly. Because the rest will be impregnated from two sides, and the first with only one.

Whatever recipe you choose, a pleasant tea party with friends or with your family will be unforgettable. Do not be afraid to experiment, because new confectionery masterpieces are born.

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