Chocolate Napoleon cake with custard. Chocolate cake “Napoleon”: recipes with photos

Napoleon recipe with chocolate cream

To make chocolate Napoleon cake, prepare the following ingredients.

For the chocolate butter:

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butter – 200 g;
dark chocolate bar – 100 g;
100 g flour.

For the test:

0.5 kg flour;
chocolate butter – 400 g;
30 g cocoa;
280 g cold water;
one egg;
a tablespoon of lemon juice;
a pinch of salt.

For cream:

butter – 200 g;
milk and sugar – 200 g each;
100 g dark chocolate;
egg;
10 g vanilla sugar;
a tablespoon of starch.

For frosting the cake:

cake trimmings;
nuts – 50 grams.

According to this recipe, prepare chocolate “Napoleon”, adhering to the following scheme:

Prepare chocolate butter: break the chocolate bar into pieces, place in a saucepan and place in a water bath. Add softened butter, stir, add sifted flour and knead everything until a smooth, homogeneous mass is formed. Place the prepared butter in a bowl, cover with cling film and place in the refrigerator to harden for 1 hour.

While the chocolate butter is setting in the refrigerator, start preparing the cake batter. To do this, sift 400 g of flour and cocoa into a deep bowl, mix well.

Beat an egg into a glass, fill it to the top with cold water and mix well. Pour this mixture into a bowl with flour and cocoa, add lemon juice and salt. Add another glass of water to this mixture and quickly knead into a smooth dough. Roll the finished dough into a large ball, wrap it in a towel and let it rest for 20 minutes at room temperature.

Roll out the dough into a layer, giving it a rectangular shape. The edges should be thinner than the middle. Sprinkle flour on top of this layer and leave for 10 minutes.

Remove the chocolate butter from the freezer and remove it from the container. Using a knife, shred the chocolate butter.

Place a layer of butter shavings on the rolled out dough, leaving 1.5-2 cm from the edges on each side.

Fold the short sides of the dough layer up towards the middle, pinch the edges. Cover the top with a towel and leave for 5 minutes.

This layer needs to be folded back into the middle along the short sides. You should end up with a block folded 4 times. Wrap this dough in a towel and place in the refrigerator for 20 minutes.

Remove the dough from the refrigerator and carefully roll it into a layer about 1 cm thick. Repeat the procedure of folding the layer into 4 layers again and put it in the refrigerator again for 20 minutes. Repeat these steps two more times.

Cut the finished dough into 6 equal parts. Roll each of them into a thin layer and cut out a circle of the desired diameter. Bake each cake in the oven at 200 degrees for 7-10 minutes. There is no need to throw away the trimmings; they will be used to sprinkle on the cake.

While the cakes are cooling, prepare the custard: mash the egg with sugar and vanilla until white. Add milk and starch to this mixture, put on fire and bring to a boil. Remove from heat, add chopped chocolate, stir until completely dissolved. Cover the mixture with cling film and cool.

Beat the softened butter with a mixer, gradually adding the cooled cream.

Grind the cake scraps and nuts in a blender; if desired, you can add cinnamon.

Place the cakes on top of each other, greasing them well with cream. Generously coat the sides and top of the cake with chocolate cream and sprinkle with crumbs. “Napoleon” with chocolate cream, put it in the refrigerator overnight.

In the photo, the chocolate “Napoleon” is decorated with cream flowers. You can decorate the cake at your own discretion.

There are other recipes for Napoleon chocolate cake that can be used to prepare delicious pastries at home.

How to make a simple sponge cake at home?

preparing sponge cake at home
Sponge cake is not an inaccessible dish as many housewives think. It is very easy to prepare if you follow the right recipe and some tricks. The first thing you should think about is what will the cream for the cake be made of? This is important and worth taking into account the tastes and preferences of everyone who will try it.

All components for the cake must lie in the room until it reaches normal temperature. Therefore, remove eggs, butter or cream from the refrigerator in advance. Then the cake will turn out fluffy and very tender.

Semolina sponge cake

Semolina cake is the simplest and very quick and is suitable for any celebration or just a family dinner. And if you make an effort and decorate it with decorative elements or fondant, it will not be inferior to any cake from the store.

Semolina cake at home

Necessary components: - 160 gr. semolina, - 4 eggs, - 200g. sugar, vanillin, 60 gr. butter, - 350 ml milk, soda. Preparing the biscuit:

Using a mixer or whisk, thoroughly beat the eggs with sugar and gradually add semolina, slaked soda with vinegar and vanilla to the mixture.
Let the dough rest for about 10 minutes and pour into a baking dish greased with butter.
Bake in the oven at 200 degrees for about 20 minutes
Remove after the oven has cooled, otherwise the biscuit will settle.
Place on a cutting board and carefully cut with a very sharp knife or thread

Ingredients for the cream: - butter 200 g, - condensed milk 200 g, - 4 squares of chocolate.

Beat softened butter together with condensed milk until smooth.
After the sponge cake has cooled completely, grease each cut cake with cream and place it on top of each other, laying a layer of berries or jam between them
We also carefully grease the top and sides with cream and sprinkle with grated chocolate, cake crumbs or cherries.
Place the cake in the refrigerator for 2 hours. So that it soaks in and becomes tender and tasty

Chocolate Napoleon with almonds

To make Napoleon cake with chocolate cream, use the following products.

For the test:

eggs – 8 pcs.;
sugar – 280 g;
dark chocolate and flour - 150 g each;
10 g each of baking powder and ground cinnamon;
almonds – 100 g;
ground cloves – 5 g;
cognac – 50 ml;
butter – 80 g.

For cream:

200 g dark chocolate;
milk – 600 ml;
sugar – 240 g;
butter – 250 g;
40 g instant coffee and cocoa powder;
2 eggs;
flour – 60 g.

According to this recipe, prepare “Napoleon” with chocolate cream according to this scheme:

1. Separate the yolks from the whites, combine them with half the sugar and beat with a mixer. Mix the remaining half of the sugar with the whites and beat separately into a thick foam.

2. Melt the chocolate in a water bath and mix it with the whipped yolks , add flour, cinnamon, chopped almonds and cloves.

3. Carefully add the whites into this mixture, pour in the cognac , and mix everything in a circular motion.

4. Wrap the dough tightly in cling film and place in the refrigerator for two hours. When the dough is ready, divide it into six equal parts and roll out thin layers. Bake each cake separately for no longer than 10 minutes.

5. Prepare the cream: beat the eggs separately with a whisk, add coffee, cocoa powder and flour, stirring thoroughly so that there are no lumps.

6. Pour in a little milk to make a mixture with the consistency of thick sour cream. Place the rest of the milk in a saucepan on the fire, bring to a boil and combine with the egg-flour mixture. Add sugar, reduce heat and cook for about 20 minutes, stirring constantly.

Napoleon cake is the best recipe in the world.

This is the recipe for NAPOLEON CAKE WITH CUSTOM CREAM .

No butter or cream, no puff pastry, no cranberries or lingonberries and other evil spirits, no nuts. This way and only this way. All other options are not here.

I actually love variability in cooking and rarely cook something the same way, but there is something sacred :), like this Napoleon

This recipe for Napoleon cake has been passed down in our family absolutely unchanged since the mid-20th century. During the war, my grandmother met an evacuated Jewish woman and she shared her treasures - a recipe for stuffed pike and Napoleon's recipe. Since then, Napoleon has been prepared this way and only this way, and the recipe has been passed down from generation to generation :-). No changes or options. Otherwise, everything is completely different. And in fact, in my hierarchy of tastes, this is truly the most delicious cake.

In terms of the composition of the products, everything is as simple as possible, and it is clear why in the Soviet years my mother prepared only this - even during the Soviet shortages, these products were always available.

But doing it, in my opinion, is not easy. Well, it seems so to me. It is labor-intensive, it requires time and physical effort, and most importantly, it requires either culinary experience in working with dough, or an innate flair. And experience. Those. If it doesn’t turn out perfect 1-2-3 times, then don’t give up and try - sooner or later it will turn out just right. But usually everyone who took the recipe from my mother gave up after 1-2 tries and didn’t try it again.. It turned out too sweet, too thick, too dry.. But if you do everything as it should and are not afraid, it will be perfect.

We take into account that the cake itself requires 3-4 hours of preparation and several hours, preferably overnight, in the refrigerator.

The first stage - baking the cakes can be done in advance, this will take about 2 hours. Those. This Napoleon is such a long process.

So.

Ingredients for Napoleon cake.

For the test:

flour (how much dough will take!, 1.5 kg goes)
baking soda 1 level teaspoon
salt
1 cup of sugar
1 cup of sour cream, the fattier and higher quality the sour cream, the better.. 20% minimum fat content, ideally “woman’s” market sour cream, as creamy in color.
3 eggs
1 packet of vanilla sugar or vanillin on the tip of a knife

For the custard:

2 liters of milk
2 cups sugar
1 packet of vanilla sugar or vanillin on the tip of a knife
2 tablespoons potato starch
5 tablespoons flour
300 g butter
3 eggs

Dough for Napoleon.

Let's start cooking. You should have 3-4 hours of free time. And yes, as it turned out, Napoleon, like any dough, loves hands. Not dough mixers.

Pour flour onto the table in a heap, make a hole, put salt, soda, sugar, sour cream, vanillin and eggs and begin to connect everything in a circle with your fingers, and gradually knead the dough... The dough should be rolled into a bun and turn out smooth, homogeneous, elastic and quite dense. Beautiful.

In the photo I still have a semi-finished product, it’s not very beautiful yet, keep kneading and kneading, mixing in the flour a little at a time, as much as it takes.

Divide the dough into 16 koloboks. (we will have 16 cake layers, 14 for the cake + 2 for sprinkling). In half, then in half again, then each half in half again and in half again.

Each bun will be kneaded further along the way to an ideal state. Cover them with a towel to prevent them from getting chapped.

And then we start having fun. Set the oven to 200 degrees and start rolling out the cakes.

We bake cakes.

Sprinkle the table with a thin layer of flour and make sure that there is flour all the time, but thinly, roll a large wooden rolling pin in flour, your hands are also in flour.. (everything around is also in flour :-), take our round piece, roll it some more add a little flour and stir until it’s perfectly smooth and even. It should be elastic and dense.

Roll out the cakes into a thin, thin round pancake... with a diameter of 30-35 cm... thick - until almost transparent... 1 mm or less. All the time we turn this pancake over and sprinkle the table with a little flour, as if we were greasing it with a thin layer of flour... Rolled it out, lifted it, flour, turned it over, flour, rolled it out, turned it over, flour, make sure it doesn’t stick to the table and doesn’t tear... (if that doesn’t work and breaks - we roll it back into a ball, crush it, crush it until smooth and roll it out again... .. in the process of rolling out, each cake becomes like lavash, only round, thin, dry, but elastic.. It does not tear and does not stick together and does not sticks neither to the table, nor to the rolling pin, nor to your hands..

Place on a baking sheet in the oven, ideally on a Teflon backing. And bake until golden. 5-7 minutes.

At this time, we roll out the second cake... And so all the time - one is baking, we roll out the next one, we pulled out one, put another in, we roll out the next... All 16 cakes. If some of the cakes are not perfectly round or have torn edges, that’s okay. The “defective” one will be used for crumbling, other ugly ones will be brought to perfection during the installation process

All 16 cake layers are ready, let's start with the cream.

Custard for Napoleon cake:

Take a large saucepan and pour in 2 liters of milk minus 1 glass. Add 2 cups of sugar, vanillin or vanilla sugar, stir, put on fire.

We take that 1 glass of milk that we did not pour into the pan - pour 2 tablespoons of potato starch into it with a LARGE heap and stir well so that there are no lumps. And here - 5 tablespoons of flour, also heaped.. Stir.. There should be no lumps.

Lifehack! Add 3 eggs to this and mix well too.

Bring the milk and sugar in a saucepan to almost a boil and pour the mixture of milk-flour-starch-eggs into a large saucepan in a THIN stream, stirring all the time and do not let it burn on the bottom!!! We watch as it begins to thicken.

Add 300 grams of butter. and stir and stir...

The mixture becomes a beautiful creamy color, already smells delicious and becomes like pancake batter. Liquid-viscous and beautifully shiny. We get in the way all the time.

As soon as the mixture makes the first puff, turn it off and quickly begin to assemble the cake. While the cream is hot.

We take a large dish on which the cake will already live and put the worst thick cake layer as the first layer.

And pour cream over it.. Thickly. It coats the edges and sides especially well. While the cream is hot - this is important - the cakes instantly turn from dry and crispy to soft and pliable, so we boldly form the most even and beautiful sides of the cake.

We boldly press down the cakes, let them break... somewhere, if there is not enough, it’s broken - we report it, we construct it.

We put the most “ugly”, uneven cakes in the middle like this. For the top 2-3 we leave the most even and beautiful ones

14 layers per cake. Lubricate the top, grease the sides well.

Making crumbs for topping.

Place the 2 most crooked or broken cakes in a clean dish towel.

We roll up the towel and begin to break it inside the cake.. Finish it with a rolling pin or a meat mallet.

We get a crumb.

And then we sprinkle it all over the cake. It is VERY important to sprinkle thickly not only on the top, but also on the sides. We are not afraid, we pour it in, we form smooth, beautiful sides.

We give the remaining custard to the family standing in line for it. Just a saucepan and a large spoon. Things to do for a minute.

As for the cake, put foil or paper on top, cover it on all sides and put it in the refrigerator. On top is a cutting board and something heavy. Better for the night. But 5-6 hours will be good.

Voila!

Yes, we cut the Napoleon ONLY into diamonds, not into sectors, like all ordinary human cakes (by the way, my cakes were not perfectly thin, I needed a little thinner, but it soaked through and was very tasty).

Napoleon cake with chocolate glaze

“Napoleon” in chocolate glaze is prepared according to the recipe above, but you will also need products for the glaze. For it, take the following ingredients:

3 tbsp. l. cocoa;
milk or cream - 5-6 tbsp. l.;
sugar – 2 tbsp. l.;
butter – 70 grams.

To decorate the cake, prepare the icing:

1. Mix sugar with cocoa.

2. Add milk and butter.

3. Place the container with these components on the fire , bring to a boil, while stirring them constantly.

4. Let the glaze cool a little and pour it over the cake . Sprinkle the edges of the Napoleon with crumbs or decorate with walnuts.

Such chocolate Napoleon recipes with photos will make the process of preparing dessert simple and enjoyable.

Author: Kashevarnya December 19, 2020 7476

Napoleon Cake with Chocolate Custard is a more elegant version of the beloved Napoleon. Chocolate and cocoa always give dessert a more refined taste. I recently tried adding layers of berries to a chocolate napoleon, and that was what it was missing. Raspberry, cherry, currant - it doesn’t matter, choose your favorite flavor.

I love cutting into a cake and that feeling when the knife blade cuts through the soft layers. It’s like popping bubble wrap, it seems like nothing special, but it captivates many people.

This recipe produces a Napoleon for 16-18 cakes and weighing 1.5 kg.

Watch the cooking video here:

How to make cake frosting at home?

There are many types of frosting for each of the cakes. But we will analyze only the most affordable and tasty ones.

make cake frosting at home

Recipe 1

Chocolate – 100 gr
Cream 20% - 2 tbsp

Preparation: Break the chocolate and melt it in a water bath. Then mix with cream and while it is warm, spread the top of the cake, which does not have buttercream on it. Otherwise it will melt.

Recipe 2

Milk – 70 g
Sugar – 3 tbsp
Butter – 50 g
Cocoa powder - 2 tbsp

Preparation: Mix cocoa, sugar and milk and bring to a boil. Add butter and stir until smooth. Use slightly warm. This glaze looks very beautiful and adds shine to the cake.

Recipe 3

Sour cream – 200 gr
Sugar – 100g
Butter – 50 g
Vanillin

Preparation: Mix all ingredients and bring to a boil. Add butter to the warm mass and mix. Can be used on top of cakes or after soaking the cream in jam. Use chilled to prevent the cream from melting.

Preparing dough for Napoleon

To prepare Napoleon, you can use butter or margarine, the main thing is that the product is of high quality and very cold. The photo shows all the ingredients you will need to make the cakes.

For Napoleon we will prepare puff pastry with sour cream.

To begin, combine 360 g of flour with soda and cocoa. Mix the dry ingredients with a whisk or sift.

The butter must be chopped, simultaneously combining with flour, and continue kneading with your hands, turning the dough into crumbs.

Add eggs and sour cream to the resulting crumbs and knead the dough.

This is how the dough will turn out. Sticky but pliable to work with.

Using a scale, divide the resulting dough into balls weighing about 60 g each. From each ball you can roll out and cut out a cake with a diameter of 19 cm, but after baking the cake will decrease by 1.5 cm, and you will get about 17 cm.

In total, you will get 14-15 finished balls, and the rest of the cakes will come out of scraps.

Lightly sprinkle portions of Napoleon dough with flour and place in the refrigerator for an hour.

Roll each piece into a thin layer. Add additional flour to dust or grease the rolling pin if needed.

I find it convenient to roll out the dough on parchment. You can roll out very thin cakes on parchment paper. Using a mold and a knife, cut out the cakes and put the trimmings aside.

Pierce each cake along the surface with a fork, then the cake will be even after baking, since air will escape through these holes.

Bake each cake for about 13 minutes at 190°C. Bake the cakes directly on the parchment paper you used for rolling out. I managed to bake two cakes at the same time with a diameter of 19 cm. While the cakes are baking, I have time to roll out the next two.

The finished cake should become brittle and there should be no elasticity left in it. When you take out the cakes, carefully pick up the cake with a wide wooden spatula, you will see that it is ready, it should come off easily, not sag, but be light and even.

Use the two most uneven cake layers and the leftovers to make crumbs for topping the cake.

If during the cooking process some of the cakes turned out uneven or even broke, this should not alert you; after assembly and soaking, this will not be noticeable.

Making chocolate custard

Sift the flour together with cocoa, combine with regular and vanilla sugar. Combine the yolks with milk and dry ingredients, and put everything on low heat.

Brew the cream, stirring constantly with a whisk. The mixture should become homogeneous and the sugar should melt. Bring the cream almost to a boil, but do not boil. Until this time, the cream will become noticeably thicker. Turn off the heat, add butter and chocolate pieces, stir until smooth.

It will take 15-20 minutes to prepare the cream.

Berry layer for cake

I used frozen berries. Thaw the berries, combine with sugar and cook over medium heat after boiling for 10 minutes. Turn off the heat, add starch and stir. The berries can be lightly pureed with a blender, or you can leave them as is.

Napoleon assembly

When preparing Napoleon cake, do not skimp on the cream, especially around the edges. At least 5 tablespoons must be applied to one cake; cakes for Napoleon require a lot of cream.

LiveInternetLiveInternet

This time I want to invite you to make Napoleon with chocolate cream. This version of the cake is not very popular and well known. BUT! It is very beautiful both finished and cut. The taste of this cake is in no way inferior to the traditional Napoleons. I can't say whether it tastes better or NOT better. He's just different! And, perhaps, if you want something traditional, but at the same time new, this recipe will come in handy. Try it!

This Napoleon belongs to the so-called “wet” Napoleons. This means that the recipe includes a larger amount of cream and the cream is prepared with very little oil. COMPOSITION: For the cakes you will need: Sour cream - 0.5 cups Margarine - 0.5 packs (125 g) Sugar - 0.5 cups Eggs - 2 pieces Soda - about 1/3 teaspoon Flour - about 4 cups (3 cups are added at once, the dough is kneaded, and then the dough is brought to a state where it practically does not stick to your hands by adding flour, and this requires about 0.5 - 1 more cup). Salt on the tip of a knife For the cream you will need: Milk - 1.2 liters Egg yolks - 3 pieces (I usually take just 2 eggs to prepare such a cream, so as not to solve the problem of protein utilization) Sugar - 1.5 cups, but you can take less Flour - 3 tablespoons heaped spoons Cocoa – 30 g Chocolate – 80 g Vanilla sugar – 1 sachet or to taste Butter – 50 g For coating the cakes: Amaretto liqueur – about 0.5 cup PREPARATION:

Add soda to sour cream, stir. For the dough, chop cold margarine, add 3 cups of flour to it and grind everything into crumbs. There is no need to rub very hard or intensely. As a result, you should get butter crumbs. Add sour cream, sugar, eggs, salt to a bowl with flour crumbs and knead the dough. There is no need to knead the dough very intensively. You just need all the ingredients in the bowl to combine into a single mass. As a result, you will end up with a fairly sticky dough. Gradually add flour to the dough in small portions until the dough stops sticking to your hands. You don't need to make the dough completely non-sticky. There will still be some stickiness, but the final dough should not be VERY sticky. This usually takes about 0.5 - 1 cup of flour. Divide the dough into 16 parts. It is very convenient to do this on scales. Of course, you can easily do this without scales, but believe me, the minutes spent weighing will greatly save time when rolling. As a result, you will get perfectly equal parts and will not encounter a situation where, when rolling out one cake layer, you have too much dough, but when rolling out another, there is so little dough that it is simply not possible to roll it out to the desired diameter. And a few more words about the number of cakes. You don't have to roll out exactly 16 pieces. If this amount seems excessive to you, roll out less. To be honest, I do this myself sometimes, and it turns out quite well. Well, when the cake is planned to go out, I still try to roll out 16. Form balls from the resulting pieces of dough and place the plate with the dough in the freezer. Not in the refrigerator, but in the freezer! And then two situations are possible: if you don’t have time and you need to quickly start rolling, take out the plate after 30 minutes and start, and if you have time, then leave the dough to freeze for at least 2 hours, and 2 hours before rolling, move plate with dough from the freezer to the refrigerator. As a result, your dough will first freeze, and then you will defrost it. I don’t know how to theoretically explain all the processes occurring in the test due to these manipulations because... I came to this by accident, but after freezing and defrosting, the dough begins to behave differently. It sticks less when rolled out and is easier to roll out. Take 1 out of the refrigerator! a piece of dough (you shouldn’t take out all the dough at once because puff pastry loves cold, that’s when it turns out flaky) and roll it into a circle of the desired diameter. I usually roll it out to 24 - 25 cm. Cut a circle from the rolled out dough layer, prick it with a fork so that the dough rises less during baking, and bake in an oven preheated to 200 C for about 3 - 5 minutes until golden brown. I roll it out directly on baking paper. While rolling, dust the dough with flour if necessary. Then take the next piece of dough out of the refrigerator, roll it out, cut it, bake it…. And so all 16 times!!!! As a result, you should have a whole stack of cakes. The cakes turn out to be quite thin and fragile. They do not turn out perfectly smooth, but this should not alarm you. All unevenness will disappear during assembly, and fragility will disappear when soaked in cream. In addition to the cakes, you will also get scraps of dough, which you need to brown very well in the oven and then grind into crumbs. If you didn’t get a lot of crumbs, and you like cakes with a dense coating, then you will have to sacrifice one cake layer for this purpose and grind it into crumbs. For the cream, sift cocoa and flour into a bowl. Add sugar, vanilla sugar, eggs. Stir until smooth. Pour in the milk, stir and place the pan with the cream over low heat. Brew the cream with constant, almost continuous stirring. Start brewing the cream at the lowest heat on the stove and, as the milk mixture warms up, increase the heat. When the mixture is warm, add the chopped chocolate. Cook the custard until thick. Usually it is enough to bring the cream almost to a boil, but do not boil. At the very end, when the cream reaches the desired thickness, add oil. Stir. This cream does not need to be refrigerated. The cake is assembled with warm or even hot custard. Line the pan with foil. The diameter of the mold should be slightly larger than the diameter of the cakes you baked. Assemble the cake, brushing the layers with cream. Don't be confused by the fact that the cakes are not perfectly even, and they don't fit perfectly tightly together. Just place another cake layer and press it with your hands until it fits tightly. If the cake cracks during the pressing process, then there is nothing to worry about. It will bind with the cream of the previous cake and ultimately this will not affect the quality of the cake itself. Lightly brush the cakes with liqueur as you assemble. I would like to note that this is NOT mandatory. You may well NOT grease the cakes, or you may not necessarily grease all the cakes, but after one, after two... Place 4 - 6 tablespoons of cream on each cake. You may think that there is too much cream, but keep in mind the fact that the cakes will absorb most of the cream and become surprisingly soft. Ideally, you want to spread all or almost all of the cream. Sprinkle the top of the cake with the prepared crumbs, reserving some of the crumbs to decorate the sides of the cake. Place the cake pan in the refrigerator for 1 - 2 hours. Remove the cake from the refrigerator and remove the foil. Decorate the sides of the cake with crumbs. Enjoy your tea!

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Chocolate cake "Napoleon"

water (ice) – 270 ml;
flour – 600 g;
egg – 1 pc.;
black chocolate bar – 100 g;
salt - a pinch;
lemon juice – 15 ml
butter – 200 g.
Composition of the cream for “Napoleon”:
starch - 1 tbsp. l.;
butter, sugar - 200 g each;
dark chocolate bar – 100 g;
milk – 1 glass;
egg – 1 pc.;
vanillin.

Confectionery products made from puff pastry provide great pleasure during tea drinking. Chocolate Napoleon cake is a dessert that even a novice housewife can bake without much difficulty. You just need to use all the tips in the article and strictly follow the recipe. You can experiment with the proposed options, changing the creams and methods of kneading the dough.

With condensed milk

For the cream of a cake with condensed milk you will need only 2 ingredients - condensed milk and drain. oil. When preparing a cake, it is very important to roll out the dough into layers as thin as possible.

Prepare the cakes according to one of the recipes. They do not necessarily have to be equally smooth, since after cream impregnation they will take on a quite attractive appearance.

By the way, about the cream. Mix 200 g of condensed milk and plums. 200 g butter, preferably melted. We generously coat each shortcake with this mixture, and sprinkle the top of the “Napoleon” with crumbs.

Cooking features

The quality of a chocolate dessert will depend on many factors. Chocolate Napoleon cake is a capricious cake, and you should approach the process responsibly.

It is better to use only high-quality products:

take premium flour and first sift it with a sieve before kneading the dough;
Butter or margarine with high fat content (more than 80%), pre-chilled, but not frozen, is suitable;
the chocolate bar should have a high content of cocoa beans and cocoa butter;
use bitter, dark and white tiles, but a porous product will not work;
for “Napoleon” it is not easy to pour cold water into dry ingredients, but ice;
Roll out the dough no thicker than 2 mm and in one direction, constantly unfolding it;
bake the cakes, piercing them with a fork in several places so that it does not separate too much.

Many people do not know that these pastries are divided into two types: with a crispy effect, where butter cream goes, and wet with sour cream or custard.

Classic recipe for chocolate Napoleon

This chocolate method is based on the popular Napoleon recipe.

Composition of the crust dough:

water (ice) – 270 ml;
flour – 600 g;
egg – 1 pc.;
black chocolate bar – 100 g;
salt - a pinch;
lemon juice – 15 ml;
butter – 200 g.

Composition of the cream for “Napoleon”:

starch - 1 tbsp. l.;
butter, sugar - 200 g each;
dark chocolate bar – 100 g;
milk – 1 glass;
egg – 1 pc.;
vanillin.

First of all, prepare the butter. To do this, melt the purchased pack in a water bath along with the chocolate, stirring constantly. Pour in flour (100 g) and whisk until smooth. Transfer to a convenient container, close and cool in the refrigerator. It will take at least an hour.
Prepare puff pastry for the base. Combine dry ingredients in a bowl and sift. Separately, mix lemon juice with egg and ice water. Pour chocolate flour into the middle of the mound and quickly knead into a tight mass. Gather into a ball, wrap in cling film and let rest for a quarter of an hour at room temperature.
Roll out the dough into a rectangle on a table sprinkled with flour. Grind the butter on a grater and apply a thin layer to the layer, without touching the edges. Fold from the smaller side towards the middle. Repeat the procedure 2 more times, keep in the refrigerator for 20 minutes.
Cut the finished puff pastry into 6 equal pieces. Roll each one out until it fits onto the plate that is now serving as a mold. Bake at 200˚ for no longer than 10 minutes until browned. However, the remaining pieces should remain in the refrigerator.
When ready, after cooling, cut out the cake from each baked part, placing a plate on top. Dry the leftovers again in the oven and mash into crumbs. It will serve as decoration.
Prepare custard for Napoleon. Grind sugar with egg and vanilla until white. Add starch with milk. Bring to a boil in a water bath. Pour in the broken chocolate bar and wait until it thickens. All this time it is necessary to stir the mixture with a whisk and let it cool. Separately, beat the butter into a fluffy mass and pour in a thin stream without turning off the mixer.

Fold the cake, frosting all the layers. At the end, sprinkle with crumbs, which can be combined with chopped nuts. Place in the refrigerator.

Advice! To prevent the product from “floating” to the side after assembly, you can put everything in a baking dish, then cool.

With custard

Homemade quiche is perhaps the most delicious homemade pastry. An important rule when preparing cakes is that they turn out thin.

To avoid the appearance of lumps, mix 2 eggs with ¾ cup in a mixer. sugar, then add flour - 1 tbsp. spoon.

You can use one secret: before adding flour to the cream, fry it lightly in a frying pan (without oil). This technique will improve the taste of the cream filling.

So, next we add 2 stacks. milk and mix. Bring the cream to a boil and stir the mixture all the time. When it hardens, add drain. butter – 250 g, whipping again with a mixer. Next, you already know what to do - coat each cake layer and leave the cake to soak in the refrigerator.

Chocolate Napoleon with sour cream

This recipe is much easier to prepare. The cakes are easily soaked and it is possible to use buttercream.

Products for the base:

margarine (chilled) – 150 g;
eggs – 2 pcs.;
sour cream – ½ cup
soda – 1/3 tsp;
cocoa powder – 2 tbsp. l.;
sugar – ¼ cup;
flour – 3.5 cups;
a little salt.

condensed milk – 1 can;
chocolate bar – 100 g;
softened butter or high quality margarine – 300 g;
a little vanilla.

Classical

The classic version of preparing “Napoleon” is not much different from other recipes. We also prepare the dough, from which we later form the cakes.

The cream requires only 6 ingredients, and we already know them well. Initially, boil the milk - 400 ml, when it boils, turn off the heat.

Grind 4 eggs with sugar - 200 g, and then pour into hot milk. Let the mass cool, and add 600 g of butter to the warm liquid. After the mass increases, pour in condensed milk - 400 g and 10 g of vanillin. Now we assemble the cake, coating each layer with delicious cream. The top can be decorated with sweet peanuts.

Chocolate cake "Napoleon" with beer

Alcoholic drinks in baking help the dough to separate in the oven. Don’t be afraid to use them and feed dessert to children; all harmful substances evaporate during heat treatment.

Product set for cakes:

cold beer (light variety) – 1 glass;
high fat margarine – 400 g;
flour - 4.5 cups.

Layer of berries:

black currants or cherries (fresh or frozen) - 3 tbsp. l.;
granulated sugar – 100 g;
starch - 1 tbsp. l.

a piece of butter – 250 g;
milk (hot) – 3 glasses;
flour – 2 tbsp. l.;
cocoa – 4 tbsp. l.;
starch - 2 tbsp. l.;
sugar – 2 cups;
egg yolks – 6 pcs.;
vanillin.

Step-by-step recipe for Napoleon chocolate cake:

Collect the sifted flour into a heap, put cooled and chopped margarine into it. Chop it with a knife to make crumbs.
Pour in the beer and knead the dough.
Divide it into 16 lumps, cover them on any surface and put them in the refrigerator for half an hour.
Take out one at a time, roll out into the required shape and bake until browned in an oven preheated to 200˚. Set aside to let the cakes cool.
Grind the yolks thoroughly until white with half the sugar, mix with a whisk with warm milk and place in a water bath. After heating, add a mixture of starch, remaining sweet crystals, cocoa and flour. Cook until thickened, stirring continuously. Combine the cooled mass with whipped butter.
Separately, grind the berries with granulated sugar, add a glass of warm water, in which you need to dilute the starch. Cook over low heat until the mixture thickens.
Assemble, first spreading with sweet and sour impregnation, and then with custard. Crumble the two cakes that turned out less even and sprinkle on the surface.

The cake needs to sit in a cool place for at least 4 hours.

How to make homemade honey cake?

Honey cake is a cake that both adults and children adore. Despite the fact that it is very healthy, it should not be eaten by those who are allergic to honey. It takes a few minutes to prepare and even less to eat.

make honey cake at home

We will need: - 4 tbsp. honey, - 3 eggs, - 4 tbsp. flour - 2 tbsp. sugar - 800 gr. sour cream. - soda. Preparation of the base:

In a bowl, beat eggs with soda, add honey and a glass of sugar and put everything on fire
Bring the mixture to a boil so that the sugar dissolves.
Next, add the mixture of eggs and soda and foam will begin to form. We actively interfere
Remove from heat and let cool slightly
Next, add flour in small portions and knead the elastic dough.
Divide it into 10 parts and roll each one out and put it in the oven for 5-8 minutes at a temperature of 160 degrees.
We trim the edges of the finished cakes evenly. And from the scraps we make fine crumbs for dusting

Making cream:

Beat sour cream and sugar with a mixer at maximum speed until smooth. Vanillin can be added
Coat each cake with cream and sprinkle with crumbs on top
Place in the cold for 2 hours to soak

Making Napoleon chocolate cake in a frying pan

This recipe will be useful for housewives who, for some reason, do not have an oven. In a simple way, you can get a delicious chocolate Napoleon cake at home, using only a regular frying pan.

Ingredients for the base:

granulated sugar – 1 tbsp. l.;
margarine – 200 g;
ice water – 100 ml;
cocoa – 2 tbsp. l.;
wheat flour - 3 cups.

For the filling you will need:

eggs – 4 pcs.;
starch - 2 tbsp. l.;
sugar – 200 g;
vanillin – 10 g;
dark chocolate bar – 50 g;
cream (33% fat) – 350 ml;
milk – 600 ml.

Detailed recipe for “Napoleon” with chocolate custard:

Mix the dry base ingredients in a bowl and combine with melted margarine.
Divide the resulting dough into 15 equal pieces, which are placed in the refrigerator.
After a couple of hours, roll out one at a time into the desired shape, pierce with a fork in several places and bake the cakes in a thick-walled frying pan for 1 minute on each side. Set aside to cool.
Prepare chocolate cream with a creamy taste. To do this, whisk together 2 eggs, 2 yolks, starch, vanillin and sugar. Pour in hot milk, stirring constantly. Place on a hot stove and cook until the mixture becomes thick.
Dissolve grated chocolate in the egg mixture and cool.
In a separate mixer, beat the chilled cream until stiff. Add them in parts to the prepared cream and mix.

Assemble the dessert in the usual way, not forgetting the top and edges. You can top it with chocolate glaze.

How to make homemade Prague chocolate cake?

The name of this cake has absolutely nothing to do with the capital of the Czech Republic, because this recipe was invented by the chef of the Prague restaurant, who rooted this name for years.

make Prague cake at home

This is a very tasty and tender cake, for which there were queues at one time. But fortunately, now all the ingredients for its preparation are available and every housewife can prepare it at home. We will need: - 2 eggs. – 300g. sour cream - 1 tbsp. sugar, soda, - 200 gr. flour, condensed milk. For cream: condensed milk 100 g, butter 200 g. For syrup: sugar 25 g, water 2 tbsp. – liqueur or cognac 1 tbsp. For the glaze: Butter 60 gr. - sugar 5 tbsp. – milk 50 gr. – cocoa 2 tbsp.

Preparing the base:

Grind sour cream, sugar and eggs until smooth
Mix condensed milk with flour and add chopped nuts
Add slaked soda and stir
Divide into three layers, roll out and bake at 180 degrees each for about 15 minutes
Take out and place a plate on top, trim the edges evenly

Preparation of cream:

Cream butter with sugar and add vanillin
Make syrup and soak each cake
Coat everything with cream and coat everything on top with two layers of glaze
You can lightly sprinkle the sides with ground nuts.

Tips from the pastry chef

There are tricks that will help you prepare this magnificent dessert:

You can buy a piece of puff pastry without yeast in the store if you don’t have time to fuss with the base.
Before baking, pierce the cakes with a toothpick or fork to maintain their shape.
Chocolate can also be melted in the oven. You just need to observe the temperature regime (for dark tiles it should not exceed 60˚, and for white tiles 40˚). Otherwise, it will simply cook and curl.
Sweet and sour berries in the filling are perfect for delicate chocolate Napoleon. You can find dessert with cherries and currants. Impregnation is prepared from them, laid out fresh, or the cakes are greased with jam from these fruits.
Don't forget about the cream with curd cheese, which will give you pleasure.

Chocolate cake “Napoleon” is a dessert from childhood that still does not lose its position. It is decorated in different ways, based on taste preferences. Baking made from puff pastry with original cream and fondant on top, on which canned berries are laid out, is perfect for the holiday.

Chocolate Napoleon - thin puff pastries and chocolate cream ice cream.

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video content

Rating: 4.0; Votes: 1 I bring to your attention a recipe for an incredibly delicious Napoleon cake made from chocolate layer cakes, chocolate cream ice cream and the pearl of this recipe - a layer of currant custard (Kurd, which gives a special flavor accent. I recommend that you familiarize yourself before preparing dishes according to my video recipes, especially for beginners Since I don’t like too dry or too wet Napoleons, I try to select the amount of cream so that the cakes retain their structure and taste, but are sufficiently soaked, and do not turn into a shapeless mass. The cakes are made from puff pastry with sour cream, a family recipe notebook, where part of the flour was replaced with cocoa powder. Be sure to cool the dough well before rolling. Only cold dough can be rolled out very thin. I recommend cutting the cakes according to the template after baking, since during baking they decrease in size. It is better to cut in hot, since the cakes are quite fragile and then it will be impossible to trim them. I don’t recommend rolling out on paper, as it unnecessarily deforms the cakes. Recipes for other Napoleons on my channel: Currant cream can be replaced with orange cream, using in the recipe, instead of currant puree and water, 280 g of orange juice and a tablespoon of orange zest. Cream ice cream (diplomat) can be prepared by replacing the cream with fatty, not very sour sour cream. You can use homemade or store-bought sour cream; it should be fresh, not very sour, and free of foreign odors and taste. The consistency of the sour cream should be thick; there should literally be a spoon in it. If the sour cream is not very thick, even fatty, it must be strained from excess whey - line a colander with 2 layers of gauze or a thick cloth, pour in the sour cream and leave in the refrigerator for 4-6 hours to allow the excess whey to drain. Similarly, you can strain less fatty sour cream. Date: 2019-11-30

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