Layered salad "Napoleon"

Prepared by: Antonina Panina

04/11/2017 Cooking time: 19 hours 0 minutes

Save

I cooked)

Estimate

The recipe for making Napoleon snack cake is universal. The cakes can be layered with any filling: crab sticks, chicken, liver, red fish. Prepare and enjoy!

How to make “Napoleon Snack Cake”

1. Divide the puff pastry into five parts, roll out each piece not very thin. Using a plate, cut out a circle with a diameter of 22-25 cm. Prick the dough with a fork, bake the cakes for about 8-10 minutes in an oven preheated to 220 degrees.

2. Grate the cheese and eggs on a coarse grater.

3. Add mayonnaise and chopped garlic to the cheese and eggs, mix, brush the first cake with this mixture. Cover with the second cake layer.

4. Finely chop the ham, dill too. Mix them together with 200 g of processed cheese and black pepper. Spread this mixture onto the second cake layer, cover with the third.

5. Place finely chopped mushrooms mixed with mayonnaise on the third cake layer.

6. Finely chop the onion, grate the carrots on a coarse grater and fry until tender, then cool. Mix with mayonnaise and black pepper. Spread the fourth layer with these roasted vegetables. Cover with the fifth cake layer, press down and refrigerate for 2-3 hours.

7. Mix 150 g of processed cheese with mayonnaise, spread this cream on the top and sides of the cake. Place it in the refrigerator for a day.

8. Before serving, garnish with smoked sausage “roses” and place dill around. Place the olives in a circle and in cheese “envelopes”. Bon appetit!

Fish cake Napoleon with strawberries

Ingredients:

fresh or frozen strawberries - 200 g;
ready-made cakes purchased;
canned pink salmon in oil - a jar;
cheese - 200 g;
carrots - 265 g;
onion - 300 g;
mayonnaise;
vegetable oil;
chicken eggs - 4 pcs.

Preparation of Napoleon fish cake with strawberries:

1. First you need to prepare the filling. To do this, open a can of canned food and transfer the contents, along with the oil, into a bowl. Grind the contents with a fork or any other tool.

2. Grind the cheese with a coarse grater.

3. Boil eggs in salted water. Immediately place them under cold water. Next, peel off the shells. Chop coarsely with a knife.

4. Wash the carrots, peel them, and wash them again. Grind with a coarse grater.

5. Heat vegetable oil in a frying pan. Sauté carrots in it.

6. Wash the onion. Peel off the husks. Cut into half rings.

7. Add chopped onion to the pan with carrots. Sauté until soft.

8. Next, the assembly of the cake begins. The first layer of mayonnaise is applied to the first cake layer. Next comes the fish filling. The second cake is placed on top. The vegetable sauté is placed on the second cake layer and covered with the third cake layer.

9. The third cake layer is coated with mayonnaise. Chopped eggs fall on him. On top is the fourth cake layer.

10. Mayonnaise is applied to this cake. Grated cheese is poured onto the mayonnaise and everything is covered with a fifth layer.

11. The fifth cake layer is coated with mayonnaise. Crumbs are applied to the mayonnaise. It should be included with the cakes. If it is not there, carefully trim the edges of all the cakes and make crumbs

12. Cover the finished cake with film. Leave in a warm place to soak.

Hastily

There are many options for quickly preparing dessert. If the classic Napoleon cake takes almost a whole day to make, then in other cases you can do it in 2 hours. Let's talk about how to prepare a Napoleon snack cake quickly and efficiently. For this you will need products:

a handful of flour - 350 g;
medium fat sour cream - 200 g;
margarine - 2 packs;
low-fat milk - 0.5 l;
chicken eggs - 4-5 pcs.;
granulated sugar - 250 g;
butter - 1 pack.

Mix flour and margarine. Add sour cream there and start kneading the dough. It should not be very sticky. If necessary, add a little more flour. Cover the dough ball with film and place in the freezer for 5-10 minutes. During this time, prepare the cream.

For this, mix milk with ghee, eggs and sugar. Place the mixture on the stove and simmer over low heat until thickened. Then quickly remove the workpiece from the stove and cool it. Now take out the dough, divide it into many parts (7-8 will be exactly), roll it out. Bake the leftovers in the oven. Place the dough pieces on a baking sheet and bake for about 10 minutes. Then take them out and cool them. Coat each shortcake with cream, decorate the last one with crumbs from the leftovers. Snack cake "Napoleon" is ready!

Recipe 2: Filling for layered snack cake Napoleon - Vegetarian

red salad onion 1 piece
garlic 2-4 cloves
cream cheese 300 gr
greens: wild garlic, spinach, sorrel, young beet tops) 300-400 gr
chicken egg 1 pc
½ head of young cabbage
greens: dill, parsley 1 bunch each
vegetable oil
salt, ground pepper to taste

Do not skimp on the greens; they add flavor, and fresh garlic adds piquancy.

Fry finely chopped onion in a frying pan, add finely chopped young cabbage and all the greens. Add salt and pepper to taste, simmer over low heat until cooked. At the very end of stewing (1-2 minutes), add chopped garlic and cheese. Mix the snack cake filling thoroughly.

Brush all the cakes with the rich filling and stack on top of each other. Cover with cling film and refrigerate for 12-14 hours to soak the cakes. Before serving, spread the filling, if there is any left, and sprinkle with crust crumbs.

Layered Joy

A good baking ingredient is puff pastry. The Napoleon cake can be prepared with it in literally 15 minutes, and it turns out simply incredibly tasty. You will need the following products:

a stick of butter;
can of condensed milk;
ready puff pastry - 0.4-0.5 kg.

Melt the butter and mix with condensed milk - this will be a cream. Now take the frozen puff pastry (sold in sheets) and divide each piece into several pieces. Roll out and place in the oven for 5 minutes. Once the dough has risen, take it out and cut off any bubbles. Chop these parts. All that remains is to coat each baked cake with cream and sprinkle the cut dough crumbs on top. Place in the refrigerator for 10 minutes. That's all. Bon appetit!

Fish “Napoleon”: a thorough recipe

Ingredients: - 1 kg of fish fillet (mullet, haddock, pike perch, tilapia, etc.); - 3 onions; - 2 carrots; - 1 chicken egg; - 1 hard-boiled chicken egg; - 6 tbsp. cream; - 2 tbsp. flour; - 150 g peeled boiled shrimp; - 3 green onions; — 150 g of curd cheese (Philadelphia, Almette, Buko); - 15 g dill; - 1/3 tsp. dried rosemary and thyme; - salt; - vegetable oil.

Grind the fish in a meat grinder or blender along with quarters of 1 onion. Mix it with 4 tbsp. cream, chopped dill, raw egg, flour, season with spices and salt to taste and stir thoroughly. Grease a round heat-resistant mold with vegetable oil, place the fish dough in it and place in an oven preheated to 250oC. Bake it for 3-5 minutes, let it cool without removing it from the dish, then turn it out onto a cutting board. Carefully cut the resulting biscuit horizontally into 4 pieces of equal thickness.

Remove the husks from two onions and chop them finely, grate the carrots and sauté the vegetables in vegetable oil until tender. Fry the shrimp on a nearby burner, stirring, literally for half a minute, cool, add chopped boiled egg and green onions.

Instead of shrimp, you can take crab meat or just boiled rice.

Assemble the fish “Napoleon”, alternating the cakes with fillings in the following order: half a portion of stewed carrots and onions, shrimp and the second half of fried vegetables. Brush the final crust and sides of the cake with the cream cheese mixture and 2 tbsp. cream.

Step-by-step preparation

Lightly roll out the dough sheets (you will need 1 kg in total).
Cut out the cakes to the required size: according to the size of the dish - 25x16 cm.
Place the cakes on a baking sheet lined with parchment paper. Prick the dough with a fork and place the baking sheet in the oven, preheated to 180ºC, bake until done. In total you get 5 cakes of this size. We make the fifth cake from the remaining dough from four cakes. We connect them, roll them into a cake, cut them out.
We also bake the scraps; they will be needed for topping the cake. The cakes must cool completely before using.
Mash the canned fish with a fork along with the liquid.
Grate 2 boiled carrots on a coarse grater.
Squeeze 2 cloves of garlic into the carrots through the garlic press.
Salt the carrots to taste and add mayonnaise (you will need 100 g in total).
Also on a coarse grater, three 4 boiled eggs,
Add a little salt to the eggs, add mayonnaise and mix.
Place the cake on a dish, press it down a little with your hands and grease it with mayonnaise.
Place half of the chopped fish on the crust and distribute it evenly.
Place the second cake layer on top and level it with your hands. Place all the prepared carrots on it.
Cover with the third cake layer and grease it with mayonnaise. Place the egg mixture on this crust.
Grease the fourth cake layer with mayonnaise. Place all the remaining fish on the surface.
Place the last layer of cake on top. Cover the cake with cling film.
Place a board on the surface of the cake and place a weight. Place in the refrigerator for 12 hours.
After this time, cut off the uneven edges of the cake with a knife. Coat the top and sides of the cake with cream cheese (200 g).
Grind the baked dough scraps with a blender (you can do this by hand). Sprinkle the cake with crumbs.
Finely chop a bunch of green onions. Place diagonal strips on the surface of the onion salad. Decorate with pomegranate seeds.

Recipe 3: Filling for a snack cake with mushrooms

Champignons – 500 g
White onion – 400 g
Sunflower oil - 80 g
Sour cream - 4 tbsp. l.
Hard cheese - 100 g
Salt (to taste) - 0.5 tsp.
Allspice (to taste) - 0.25 tsp.

Cut the onion into strips.

Chop the mushrooms.

Fry the onion in oil.

Add mushrooms, stir. Fry over high heat until cooked, add salt and pepper to taste.

Pass the mushrooms through a meat grinder.

Grease the cakes with mushrooms.

Grease the top pita bread and edges with sour cream.

Grate the cheese on a fine grater and distribute evenly over the surface and edges.

Place in a preheated oven at 180 degrees just until the cheese melts, no need to bake.

Bon appetit!

On beer

There is also a Napoleon snack cake made with beer. This is a pretty original recipe. Products needed:

glass of beer;
flour - 3 cups;
soda - 1 tbsp. l.;
margarine - 2 packs;
cow's milk - 1/2 l;
semolina - 100 g;
sugar - 200 g;
butter - 2 packs.
Read also: Coconut cookies - a quick dessert recipe

First you need to knead the dough. To do this, chop the margarine into small pieces and mix it with flour in a deep bowl. Now pour soda in there and fill everything with beer. Stir until smooth. Divide the mixture into small balls (each will be a cake) and place in the refrigerator for 2 hours. Roll out the cakes and shape them. The remaining dough must be baked. Next, bake the cakes in a preheated oven for about 7-8 minutes until golden brown. Let them cool.

At this time, melt the butter, add sugar and milk. Mix with semolina and bring to a boil. Remove the mixture from the heat, then stir thoroughly until a thick cream forms. Brush each cake with it and sprinkle the leftover crumbs on top. Bon appetit!

Snack cake "Napoleon" with cheese, ham and pineapple

An original snack cake “Napoleon” with an unusual but very tasty combination of ingredients in the filling (cheese, ham and pineapple). Ready-made puff pastry is used for the cakes, so even a novice housewife can make the dish.

And let your guests wonder why you didn’t serve “Napoleon” on the sweet table.

Ingredients:

Puff pastry without yeast - 300 g
Blue cheese – 150 g
Ham - 100 g
Canned pineapple – 75 g
Walnuts – 40 g
Garlic - 1 clove
Cream - 50 ml
Egg - 1 pc.

Preparation

Let's prepare the ingredients for the Napoleon layered snack cake with cheese, ham and pineapples.

If you're not a big fan of blue cheese, you can substitute cream cheese or brie cheese.

Ready-made store-bought puff pastry should be removed from the freezer in advance to allow it to thaw.

Place a layer of puff pastry on a baking sheet and cut into rectangles. I will make a snack cake in 4 layers, I will use 2 layers for sprinkling the cake, so I have 6 rectangles. The shape of the cakes is not important; you can make a round cake or a square one, according to your desire.
Brush all the cakes with beaten egg and use a fork to make frequent punctures along the surface of the dough so that the cakes retain their smooth surface during baking. Place the baking sheet with the cakes in the oven, preheated to 190 degrees, for 15-20 minutes.
Remove the finished cakes from the oven and let them cool completely.
In the meantime, prepare the filling for the Napoleon snack cake. Crumble the blue cheese into small crumbs with your hands. Let's add cream.
Add garlic, passed through a press, to the cheese. Mix everything well until a homogeneous mass is obtained.
Cut the ham into very small cubes.
Finely chop the walnuts with a knife or crush them in a mortar.
Salt the liquid from the jar of pineapple and cut the pineapple into small cubes.
Add ham, nuts and pineapple to the cheese with garlic.
Let's mix everything again. The filling for the layered snack cake is ready!

Set the cake layers that will be used to top the cake aside. Distribute 2 tbsp evenly on the first cake layer. l. fillings.
We cover the filling with the next cake layer and thus assemble the Napoleon snack bar with cheese, ham and pineapple.
Grind the remaining cakes into crumbs. Sprinkle the top and sides of the layer cake with the resulting crumbs.
Place the snack cake in the refrigerator for 30-40 minutes (or a couple of hours).
Snack cake “Napoleon” with cheese, ham and pineapple is ready!

Cut the cake into portions and serve.

Bon appetit!

Source: zen.yandex.ru/russianfood.com

If you liked the article, click share. Thank you!