Napoleon cake with condensed milk puff pastry

Napoleon cake

You can easily make Napoleon cake from ready-made puff pastry using this recipe. Napoleon made from puff pastry is quick and easy, every piece

1 hour 15 minutes

380 kcal

4.75/5 (53)

Kitchen appliances and utensils:

oven, mixer, knife, spoon, fork, pan, deep bowl, glass, whisk.

According to the traditions of my family, I always bake for the holidays. So, on the eve of my birthday, I discovered this quick, tasty, delicate cake.

“Napoleon” made from store-bought puff pastry according to a recipe from my godfather, whose baking is quick and easy, each piece simply melts in your mouth, and the aftertaste remains light and tender.

I have always been interested in the question why this cake is called “Napoleon”. It turns out that there are many versions of the origin of the name and legends about the country in which this layer cake was invented.

For example, in Italy and France it is called millefeuille. Is there also a version that to celebrate the 100th anniversary of Napoleon’s expulsion from Russia, a new dessert was made - a puff pastry with cream, baked in the shape of a triangle? which was associated with the famous Napoleon hat. Hungary has its own “Napoleon”, pieces of which are served cut into fairly large squares.

Napoleon from ready-made puff pastry - step by step

Stage 1 test preparation

Packaging of ready-made puff pastry, rectangular in shape (2 packages of 500 g or 1 package of 1 kg).

Stage 2 preparation of cream

Milk – 1 l.
Eggs – 3 pcs. (or 2 large pieces).
Flour – 3 tablespoons.
Butter – 40 g.

Sugar – 1 cup or to taste.
Cream (fat) – 300 ml.
Vanilla sugar – 1 sachet.

Please note that if you want to get a more even cake, do it as follows:

We coat 6 cake layers, put 7 cake layers on top without cream.
Place a dry, clean cutting board on top of it and place a weight (a jar of water) for 10 minutes. The cake will take on a more even appearance.
Afterwards, grease the top cake with cream and sprinkle with crumbs.

Puff pastry cake Napoleon is ready! You can eat it right away - then it will be crispier. Or you can leave it to soak, it will become soft and melt in your mouth!

The choice is yours. Bon appetit!!!

How to make a Napoleon cake from puff pastry truly festive and original? Show your imagination and decorate the cakes with chocolate chips, fresh berries, sliced fruits, nuts, almonds, caramel decorations, etc.

Secrets of making delicious log cake

Preparing the “Log” cake from puff pastry with condensed milk is not difficult, but there are little tricks that can make the dessert tastier, softer, and more appetizing. Experienced chefs advise using the following secrets in the baking process:

To prepare a cake called “Log”, puff pastry is used. You can knead it yourself or buy it ready-made in the store.
If the sticks baked from it turn out to be too dry or hard, soak them in tea or sweet syrup.
To layer the delicacy, you can use butter cream, chocolate, custard, with butter and condensed milk, with the addition of fruits, berries, and chopped nuts.
Cream and cream soaks the sticks better than butter, but if you prefer the second option, beat the butter first, and then start adding condensed milk. If you mix both ingredients at once, the cream will not be as tender.
To make the impregnation acquire unusual flavor notes, add cognac, coffee or cocoa to it.
To decorate, sprinkle the delicacy with condensed milk with crushed walnuts, almond crumbs or coconut flakes.

Video of making Napoleon cake

Below is a video from the king of desserts, Alexander Seleznev, where he tells how to quickly prepare the dough for the Napoleon cake yourself, and demonstrates a master class on caramel decor. Words cannot describe it - watch and enjoy!

Layered cake with condensed milk is a wonderful dessert based on unsweetened puff pastry cakes coated with boiled condensed milk. This combination gives an excellent, not cloying taste of the cake with a rich caramel aroma. You can prepare a recipe for “Roman” pie with condensed milk using store-bought yeast-free puff pastry crusts, or you can prepare it yourself. Using this recipe, you will get an incredibly delicious dessert and surprise your household.

Ingredients

Flour - 500 g.
Cream margarine - 300 g.
Egg - 1 pc.
Water - 250 ml.
Vinegar - 15 ml.
Soda on the tip of a knife
Condensed milk - 2 cans

Step-by-step preparation

Step 1:

In order to prepare Napoleon cake from ready-made puff pastry, prepare yeast-free puff pastry (store-bought, frozen), boiled condensed milk and good quality natural butter.

Step 2:

The puff pastry needs to be thawed until it becomes soft and pliable. Divide the dough into so many pieces to make cakes of equal size (3-4 pieces). The dough can be rolled out a little. Place the cakes on a baking sheet lined with parchment paper. Make several punctures in the dough with a fork. Place in the oven and bake at 180 degrees for about 25 minutes. The dough should rise and brown.

Step 3:

Next, you need to combine softened butter and boiled condensed milk in a large bowl. Mix these ingredients thoroughly to obtain the most homogeneous cream possible.

Step 4:

The finished cakes must be removed from the oven, cooled and placed on a wide board, and then assembled. I coated each cake with the resulting cream made from butter and boiled condensed milk. The cream should be spread liberally and generously. I pressed the coated cakes with my palm to reduce the height.

Step 5:

Leave the top layer without cream, we will coat it later, so be sure to leave a small portion of cream for the top of the cake. Then press the cake down with another cutting board or flat dish and leave it at room temperature for a few hours. During this time the cake will become denser and saturated.

Step 6:

Apply the remaining boiled condensed milk cream to the top and sides of the cake. If desired, decorate the top with walnuts or cake crumbs. Place the cake in a cool place overnight to soak. Bon appetit!

A good recipe for thrifty housewives! If you always have a package or two of puff pastry in your refrigerator, then you will never be left without a delicious dessert!

This recipe can be varied by adding whipped cream, fresh or frozen berries to the cream, after defrosting them.

Preparation

We take the margarine out of the refrigerator, cut it into small pieces and place it on a surface with sides. Sift the flour into it and, using a scraper or large knife, turn the mixture into fine crumbly crumbs.

Break one egg into a glass and fill it with water, stir until the egg loses its structure, pour in vinegar and add a little soda.

Pour the foamed mixture into the flour crumbs and knead the elastic dough.

Divide the dough into 5-7 balls, wrap each in plastic wrap and place in the refrigerator for at least an hour and a half.

For the cream we should boil condensed milk. This should be done directly in the jar without opening it. Pour water into a saucepan, put tin cans without labels in there and cook over low heat for an hour. Pay attention to the water level in the pan - if you don’t keep an eye on it, the cans may explode and then all the condensed milk will scatter throughout your kitchen. In fact, after the allotted time, the cream is ready. But you can add a little butter and vanillin to the cooled condensed milk to enrich the taste.

For layer cake crusts, it is convenient to use the back side of the baking sheet, since it is easier to roll out the dough on it due to the lack of sides. Pour a little flour onto a baking sheet, roll out the dough on it, trimming off the excess around the edges. You can cut the cakes to the shape of a plate, then they will be even and identical. Leave the trimmings directly on the baking sheet - we will use them later to top the cake. Often prick the crust with a fork to prevent unsightly bubbles from appearing during baking.

Puff pastry is well suited for sweet and savory pastries. It also makes delicious layer cakes. We invite you to familiarize yourself with the simplest dessert options that even a novice cook can make without much difficulty.

Cake “Log”: recipe

First defrost the dough. Then cut into strips. Bake in an oven preheated to two hundred degrees for about twelve minutes.
Then cool them.
Then beat the butter at room temperature for the cream. As a result, you should get a lush mass from it. Then you need to add condensed milk little by little, while continuing to beat.
Then add the pre-chopped chocolate.
Take cling film and place a layer of sticks on it. Then lubricate it with cream. Then arrange the sticks in the form of a log. Then wrap the resulting structure with film.
Place the log cake made from puff pastry in the refrigerator. Let him stay there for at least twenty minutes. But it's better to leave it there for four hours. Then it will completely harden and become saturated. You can decorate the product as you wish. Although it is better to use cookie crumbs for this. Enjoy your tea!

Puff pastry Napoleon cake

Napoleon is a delicate and simple dessert that is easy to make with your own hands:

egg yolks – 5 units;
puff pastry without yeast – 1 ½ kg;
sugar – 400 g;
flour – 250 g;
milk – 1 l 200 ml;
vanilla sugar – 1 tsp;
cognac – 10 ml;
walnuts – 200 g.

Cooking process:

Defrost the dough.
For the cream, boil the milk and cool. Mix flour with sugar and yolks, add cognac and mix. Pour in the milk, stir the mixture thoroughly until smooth and put on low heat. Stirring constantly with a spoon, cook the cream until thickened. Cool.
Sprinkle the table with flour, roll out the dough and cut it into approximately equal 5-6 pieces.
Bake the cakes. To do this, place one layer on a baking sheet with baking paper, bake for 10 minutes, then turn over to the other side and bake for the same amount of time. Perform the operation with each layer. If there are scraps left, bake them, grind them into crumbs and use them to sprinkle on the cake.
Nuts should also be chopped.
Cut the cakes lengthwise into 2 parts when they have cooled.
Layer them with cream, sprinkling it with nuts. Let the confectionery structure soak for at least half an hour.

When the dessert becomes soft, you can trim off any rough edges. Afterwards, be sure to put the puff pastry cake in the refrigerator to harden.

Preparing dessert

First, place the puff pastry on the surface. Then cut it into thin strips, two centimeters wide.
Take a baking sheet and line it with parchment paper. Then lay out the dough.
Then place the pan in a preheated oven to two hundred degrees.
After about twenty minutes, after the sticks are browned, remove them from the sheet and cool.
Now prepare the cream. For this you will need a deep bowl. Whip the cream in it until fluffy.
Then add condensed milk there. Continue whisking.
Place cling film on a work surface. Place 1/3 of all baked dough sticks on it. Set aside a few of them for sprinkling.
Lubricate the lined sticks with cream (amply).
Then re-arrange the baked goods. Coat the layer with cream.
Leave a little of it to decorate the dessert.
Roll the resulting product using film.
Then press firmly with your hands to give the dessert the shape of a log.
Wrap with foil to be safe. Then put the sweet product in the refrigerator so that it is thoroughly soaked.
Before serving, brush the “Log” cake made from puff pastry with cream with the remaining cream. Then sprinkle the sticks, crushed into crumbs. Then serve.

A simple recipe in a frying pan

Cakes:

1 can of condensed milk;
egg;
½ tsp. soda;
1 tbsp. l. vinegar;
3 tbsp. l. flour.

Cream:

750 ml milk;
4 tbsp. l. flour;
1 ½ tbsp. l. Sahara;
2 eggs;
packing of butter.

Test preparation:

Dissolve baking soda in vinegar and pour into a bowl. Beat in the egg and shake the mixture with a fork. Add condensed milk to it and mix again.
Sift the flour into the dough and knead the dough. It will turn out soft, tender and almost non-stick to your hands.
Divide it into 8 - 10 identical parts and roll into layers up to 3 mm thick. The size of the workpieces should be suitable for the bottom of the frying pan, in which they need to be fried without oil for a couple of minutes on each side.
To make the cake even, stack the cakes and cut them to the diameter of the selected lid or plate. The best option is a split form. Finely chop the trimmings.

The next stage is cream:

Beat eggs, flour and sugar until mushy.
Pour milk into the resulting mixture and stir.
Place the mixture on low heat and stir as soon as it starts to heat up.
When the cream thickens, add the butter and stir, helping it melt.

As it turned out, this is not at all difficult, and the dough turns out much tastier and better than store-bought. Today we offer you some amazing puff pastry recipes.

What can you make from puff pastry? A lot of different goodies! From simple puff “tongues” to a luxurious Napoleon cake; puff tubes, “envelopes”, “corners”, “roses”; stuffed with apples, cottage cheese, cheese, sausage, jam, chocolate, custard! This is the wealth of variations hidden in the basic recipe for homemade puff pastry.

Depending on how you fold the dough and what you fill the formed products with, each time you will get a new delicacy, to the joy and surprise of your household.

All puff pastries should be baked on a baking sheet sprinkled with flour or lined with baking parchment at a temperature of 200-220ºC. It’s easy to tell if it’s ready: the baked goods will separate and acquire a golden color.

Roll out the puff pastry 1 cm thick, cut into strips about 10 cm long, 3-4 cm wide. Twist in the middle to make a “bow”. Bake, transfer to a plate and sprinkle with powdered sugar.

You've probably often come across delicious ear cookies in the store. It’s easy to make it at home: roll out the dough 0.5 cm thick, sprinkle the cake with sugar and cinnamon and fold first the right edge, then the left one into a roll towards the middle of the cake. It turns out to be a double roll. Cut it into pieces 0.5 cm thick, lay out the “ears” on a baking sheet covered with parchment, and bake until done.

We cut the dough into squares, in the middle of each we place a non-liquid filling: pieces of apples, cherries, cottage cheese, or boiled eggs with green onions, or mushrooms fried with onions. Bend the dough squares diagonally to form a triangle, and press along the perimeter with your finger, stepping back 1 cm from the edge: then during baking the filling will not “run away”, and the edges of the “corners” will separate beautifully.

Can be made sweet or savory. Having rolled out the dough to a thickness of 0.5 cm, cut the cake into strips 15 cm long and 3 cm wide.

Place thin semicircular slices of apples sprinkled with cinnamon sugar or boiled sausage on the dough - so that the edges protrude slightly above the dough - and roll the dough into a roll. We secure the roses with toothpicks and bake until golden.

You can sprinkle strips of dough with grated cheese or poppy seeds, then roll them up to create puff “snails”.

Ingredients

Dough for layer cake:

about 600 grams of flour
350 ml cream 10%
200 g sugar
1 egg
half a tsp salt

800 ml milk
450 g fresh or thawed strawberries
400 g condensed milk
300 g cottage cheese up to 5% fat
120 g sugar
2 eggs
2 tbsp. flour
1 tbsp. lemon juice
a pinch of vanillin

Homemade recipe

It is advisable to cook condensed milk a few days before preparing the cake. In order to boil condensed milk, you need to fill the jar in a saucepan with cold water and put it on fire. Cook it at low boil for about 2 hours. All this time, the water should completely cover the jar, so if necessary, add boiling water to the pan.
Sift the flour through a sieve onto the table or into a large bowl. Beat the egg with a mixer until fluffy and add sugar in a thin stream, beat for another 5-7 minutes at high speed.
Heat the cream over low heat until hot and pour it in a thin stream into the egg mixture, constantly whisking it with a mixer. Gradually add flour to the resulting creamy mass and knead into a very soft dough. Cover it with a light towel or film and leave for an hour.
In a separate bowl, mix raw eggs with flour and sugar, whisk until smooth. Pour milk into a saucepan and bring to a boil. Immediately remove the pan from the heat and pour in the boiling milk and egg-flour mixture in a thin stream, stirring quickly with a whisk.
Pour the cream into a saucepan and place over medium or low heat, cook the cream for a couple of minutes at a low simmer with constant stirring until slightly thickened. Remove the pan from the heat, cover with a lid and leave until completely cool.
Rub the cottage cheese through a sieve and beat together with boiled condensed milk until smooth. Preheat the oven to 180/200C, sprinkle the baking sheet with flour. Divide the dough into 12 equal pieces, roll them into balls and cover with a light towel.
Roll out each ball one by one into a round cake about 22 cm in diameter, cut it using a baking dish of a suitable size (put the dough scraps on a separate plate).
Prick the rolled out dough with a fork in several places, carefully transfer to a baking sheet and place in the oven for 3-4 minutes. Remove the baking sheet from the oven, place the crust on a napkin or towel, place a new rolled out circle of dough on the baking sheet and bake it until done.
Thus, bake cakes from the remaining pieces of dough and stack them on top of each other. Bake the dough scraps at the same temperature until golden brown, remove and cool, and then crush with a rolling pin or blender.
Sort the strawberries, rinse and cut into small slices, place in the freezer for 15 minutes (if you are using frozen berries, you can not completely defrost them and cut them into pieces).
Add the cooled custard, spoonful at a time, to the curd cream with condensed milk, beating the latter with a mixer. Whip the cream thoroughly until smooth (you should have a consistency like sour cream).
Line the inside of a springform baking dish with cling film, place the bottom layer and cover it with cream. Cover with the second cake layer, lay out the strawberries (1/4 of the total quantity), then the third cake layer, cover with cream with condensed milk, the fourth cake layer, cream, the fifth cake layer, cover with cream and lay out the strawberries.
Cover the berries with the sixth cake layer, cover it with cream, add the seventh cake layer and brush with cream. Place the strawberries again, add the eighth cake, spread with cream, the ninth cake, cream, the tenth cake, cream and the remaining strawberries.
Cover the berries with the cake layer, spread with the remaining cream and place the last cake layer. Cover the cake with the edges of cling film and leave for an hour at room temperature.
Then place a large plate on top, put 1-1.5 kg of pressure and put everything in the refrigerator for at least 6 hours (preferably 10-14 hours) for soaking. Remove the pan from the refrigerator, remove the pressure and unroll the cling film.
Remove the split ring from the mold and decorate the layer cake to your taste (for example, melted white or milk chocolate and chopped dough scraps). Cut the cake into portions and serve. Enjoy your tea!

Similar recipes:

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White “Napoleon”: recipe with photo

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Cheese sticks

Cut the cake 1 cm thick into strips, brush with beaten egg, sprinkle with grated cheese. You can sprinkle with cumin or sesame seeds.

Having rolled out the dough into a 0.5 cm cake, cut out circles using a shot glass or glass. Add the filling, for example, boiled chicken fillet, chopped and mixed with fried onions. We pinch the pies, press them slightly, place them on a baking sheet, seam side down, and bake until lightly golden.

To prepare them, you will need special metal baking cones. We wrap strips of dough 1 cm wide onto them, slightly overlapping, and bake. Remove the finished cooled tubes from the cones and fill them with cream: butter, custard or protein.

How to make a cake from frozen dough in a hurry

Prepare puff pastry crusts

Thaw puff pastry according to package instructions. Then roll it out so that its area doubles.

On the left is the dough in its original size, on the right is the rolled out layer.

Cut out the cakes using a knife and plate. Combine the dough scraps and roll them out too. Or, you can make square cakes, then there will be no scraps
.

We use a knife to trace the contour of the plate - this is how we get the cake layer. The scraps can be rolled out into a 5th cake layer.

Line a baking tray with baking paper (parchment) and place the cakes on it. Bake in a heated oven at 200 degrees C. The cakes bake very quickly. As soon as they brown a little, remove from the oven.

My cake diameter was about 20-22 cm and 2 layers were placed on the baking sheet at a time.

Ready-made cakes should not be left unattended - they must be covered with a towel or napkin to prevent them from drying out.

Prepare prunes for cake filling

Rinse prunes in warm water. Dry, cut into small pieces. If the prunes are dry, soak them in warm water in advance.

Prepare buttercream with powdered sugar

Soften the butter - let it sit at room temperature and melt. Take it out of the refrigerator in advance.
Beat butter and powdered sugar into cream. The readiness of the cream is determined by its homogeneous structure; the finished whipped butter cream lays out in beautiful waves.

I even slightly heated the butter in a water bath, combined it with powdered sugar and then beat it. But you can simply whip the cream in the traditional way, without heating the oil.

Assemble a cake from puff pastries and butter cream with prunes

Coat the cakes one by one with cream and stack them on top of each other. Place prunes on one of the cakes (in the middle).
The top cake, greased with cream, can be decorated with colored marmalade or candied fruits. I cut out flowers and leaves from marmalade - traditional Easter symbols. Which, however, will please the eye on any other holiday.

Homemade puff pastry cake with buttercream is ready!

Let the cake sit

Cover the finished cake so that it does not dry out and put it in the refrigerator for 8-10 hours. During this time, our close relative will become saturated and become even more beautiful. Because frosted and lightly sugared marmalade or candied fruits will be moistened under the lid and will become bright and shiny!

This is what the marmalade on the cake looks like after a night of infusion in a cool place.

Delicious piece. Very tasty!

How to make buttercream with prunes

Some people really like not just a layer between the cream and prune cakes, but straight cream in which the prunes are dissolved in oil.

To do this, you can whip the cream by pouring pieces of prunes into a food processor. During the process of preparing the buttercream, the prunes will disperse and the cream will turn out exceptionally tender, not very greasy... lighter than usual. You can read more about this in. It's also very tasty.

You can also add banana instead of prunes - as a layer, or directly into the cream.

Big and small)))

How to replace powdered sugar in cream

If you don't have powdered sugar, you can use regular sugar for the cream. It will just take longer to dissolve. And if the butter is bad (fake and does not whip well), then it will be a complete hassle and frustration.

Powdered sugar is already a powder that easily combines with butter and does not squeak on the teeth.

In addition, for butter cream, you can take 1 can of condensed milk (regular or boiled) for the same amount of butter (300 g). And beat everything together until done.

But for those who cannot tolerate milk, the option of cream made from butter and condensed milk is not suitable. Powdered sugar in all cases is a more reliable and suitable product for most people.

Very tasty cake. And, most importantly, it prepares quickly.

What kind of cream can be prepared for puff pastries?

If you have little butter, but have sour cream, sour cream - made from sour cream and sugar/powdered sugar - is suitable for puff pastries. Take 400 g of sour cream (20-25% fat) and mix with 3-4 tablespoons of sugar. If you think there is not enough sugar, add more.

Instead of sugar, you can mix sour cream with sweet blackcurrant jam. And you will get sour cream with black currants. If there is not enough sugar, sweeten it.

Sour cream cream for puff pastries turns out like a juicy impregnation. And the cakes are no longer dense, palpable, as in the version of a cake with butter cream, but pliable - juicy. Soft. Some call this version of Napoleon cake - Wet Napoleon))

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Puff pastries “Croissants”

Roll out the dough into a circle 0.5 cm thick and cut into triangular segments, as for bagels. On the wide edge we put a non-liquid filling: berries, a piece of jam, nuts with raisins and honey, a piece of chocolate - and roll from the wide end to the narrow one. Dip the top side of the croissant into the beaten egg, then into the sugar. Place on a baking sheet and bake until golden brown.

As an alternative to small puff pastries, you can bake a large, spectacular layer cake! Roll out the dough 0.5 cm thick, cut into long, narrow strips (5 cm wide, the longer the better).

In the middle of the strips we put the filling: grated cheese, mushrooms, minced meat. We pinch the edges and place the resulting “tubes” with the filling in a spiral into the mold. You can make a pie with different fillings, alternating them. Brush the top of the pie with beaten egg and sprinkle with sesame seeds or cumin. Bake at 180-200C until golden brown.

Quick baking with curd cream

When guests are on the doorstep and there is a piece of ready-made dough, you can quickly prepare a delicious delicacy.

Ingredients:

• puff pastry – 500 g; • sugar – 85 g; • sour cream – 250 g; • cottage cheese – 350 g.

Preparation:

1. Roll out five flat cakes from the dough. Bake separately in the oven (180 degrees). Cook until golden brown. 2. Pour sugar into the cottage cheese. Pour in sour cream. Beat. 3. Turn one cake into crumbs. Coat the remaining cakes with cream and place on top of each other. Coat the surface of the dessert with cream and sprinkle with crumbs.

To ensure that the dough rises evenly and does not swell, make punctures with a fork across the entire surface.