Sponge cake with custard, recipe with photo

What do you think is the most popular dessert? Of course, Napoleon. No sweet tooth will refuse such a delicacy. To prepare it, housewives use puff pastries and all kinds of creamy fillings, which allow you to get a new taste every time. In our article we want to talk about what kind of cream for the Napoleon cake can be made from puff pastry. Do not limit yourself to the standard option if there is a large selection.

Confectioners' secrets

Most often, housewives prepare classic custard for Napoleon. But this is far from the only option. It's no secret that the taste of the cake largely depends on the cream filling. This means that you can safely experiment in search of something new.

To get a delicious filling you need to know some secrets. It is very important to mix all ingredients correctly to obtain a uniform consistency and avoid separation of the mass. Products such as flour, milk and butter must be introduced gradually, in separate portions.

If you use sour cream for cream, you must choose a fatty product. It is best to purchase a homemade fermented milk product. Excess liquid from sour cream can be removed using gauze. If this doesn't work, use a cream thickener.

Experienced chefs recommend using vanilla sugar or vanilla to add a delicious aroma to the dessert.

A very simple cream for Napoleon can be prepared from sour cream and condensed milk. To obtain a variety of flavors, the creamy mass can be varied with lemon zest, fruits and nuts.

Sour cream

If you associate dessert with custard cream, then we invite you to expand your horizons. “Napoleon” with sour cream will not disappoint you either. There is not always condensed milk in the house. Therefore, the cream can be prepared from those products that are in the refrigerator. The advantage of the sour cream filling recipe is that it is incredibly simple. Even a beginner can prepare cream for Napoleon at home. The main condition for a good result is good fat sour cream. The thickness of the fermented milk product is very important. It's better to play it safe and keep the sour cream in cheesecloth over a saucepan for several hours. This will help get rid of the whey.

Ingredients:

A liter of sour cream.
Nuts – 90 g.
Powder or sugar – 240 g.

Place the sour cream in a mixer bowl and add powdered sugar, then beat the mixture until a homogeneous consistency is obtained. If you use high-fat homemade fermented milk product, do not overdo it. Otherwise, the cream can turn into oil. You can stop whipping once the mass has become thick and homogeneous. If you are unable to achieve the desired consistency, you can use a sour cream thickener.

This cream is delicious on its own. But you can use nuts to get new taste sensations. Before starting cooking, they must be calcined in the oven or fried in a frying pan. And then chop with a knife or rolling pin. Pour the nut crumbs into the cream and mix it. The mass is ready for use. For cooking, you can take any nuts, including walnuts. If you have almonds, hazelnuts or peanuts on hand, the cake will turn out even tastier. Sour cream is especially good when combined with almonds.

The most delicate Napoleon Cake with Custard (It Just Melts in Your Mouth) Olga Matvey

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Rating: 4; Votes: 3 The cake is very tender, the cake layers are eggless, and this recipe is also easier to prepare than the usual Napoleon. Recipe: Dough: Sour cream 200 g Butter 200 g Flour 500-600 g Cream: Sugar 250 g Vanilla Milk 375 ml Yolks 6 pcs Potato starch 3 tbsp, spoons Flour 3 tbsp. spoons Butter 200 gr Bake cakes for 7 minutes, 180 degrees Date: 2019-05-05

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Fruit flavored filling

How to make cream for Napoleon cake from puff pastry? If you want to get something new and unusual, we bring to your attention another recipe. With its help you can prepare a delicious cream with a fruity taste.

Ingredients:

A few bananas.
A jar of condensed milk.
Sour cream – 0.5 l.

To prepare, you need to peel the bananas, cut them into pieces and grind them in a blender. The result should be banana puree. If you don't have a kitchen assistant, you can mash the pulp with a fork. But it will not be possible to make the mass homogeneous. Place the sour cream in a mixer bowl and add condensed milk, then beat the mixture until it becomes fluffy. At the end of cooking, add banana puree to the cream. The creamy mass should be soft and homogeneous. If it is too runny, use a thickener. As you can see, banana cream for Napoleon cake from puff pastry is very easy to prepare. At the same time, it has the most delicate taste and delicate aroma. In combination with cakes, it is unique.

Oil cream

You can use buttercream to make the cake. It goes well with puff pastry. Some housewives believe that only classic custard for Napoleon can soak the cakes well. Actually this is not true. The butter mass is no less tasty.

To prepare it you will need:

Butter (at least 85.2% fat content) – 280 g.
Vanilla.
Condensed milk - can.

We bring to your attention a step-by-step recipe for cream for “Napoleon”:

Take the butter out of the refrigerator and let it warm up to room temperature.
Take a saucepan with a thick bottom and pour condensed milk into it. Bring it to a boil, then add vanilla or vanilla sugar.
Remove the condensed milk from the heat, strain it using a strainer and cool.
Beat the butter until fluffy, then slowly pour condensed milk into it (it should be cooled).

Apply the finished cream to the puff pastries. The finished cake must be pressed on top with something heavy, such as a board. Place the dessert in the refrigerator for 8-10 hours.

If you are busy looking for delicious cream for the Napoleon cake made from puff pastry, then you can find recipes for butter cream on websites or in cookbooks. It is prepared not from cream, but from butter, which is a cheaper, but at the same time natural product. You can also use cream. But it is necessary to understand that by butter cream we mean butter cream. You can add a spoonful of liqueur or cognac, chopped nuts, jam, preserves, lemon juice to it.

Recipe for Karpatka cake made from choux pastry

Prepare ingredients for making the cake.

To begin, prepare the custard; to do this, pour 400 ml of milk into a saucepan, add sugar and vanilla sugar, and stir.

Separately, add eggs to 200 ml of milk and beat lightly with a whisk.

Then add flour and starch to the milk-egg mixture.

Mix the milk-flour mixture with a whisk until smooth.

Place the saucepan with milk and sugar on the fire and heat almost to a boil, then gradually pour in the milk-flour mixture, vigorously stirring the cream with a whisk. Cook the cream over low heat until thickened while stirring, about 5 minutes. As soon as the cream thickens (becomes reminiscent of thick sour cream), remove it from the heat and cool completely.

While our custard is cooling, let's prepare the cakes; to do this, pour milk and water into a thick-walled pan. Add oil and salt. Put on fire.

As soon as the mixture boils, add flour.

Stir the flour vigorously over low heat. Brew the dough, stirring, for 1 minute. It will begin to lag well behind the walls of the pan.

Remove the dough from the heat and cool slightly. Then add eggs one at a time, mixing the dough thoroughly after each egg.

The dough will be smooth and shiny. Divide the dough into two equal parts.

Line a springform pan (the diameter of my pan is 24 cm) with parchment. Place one part of the dough into the mold and form waves with a spoon (as in the photo).

Bake the crust in a preheated oven at 200 degrees for about 25 minutes. The cake should rise and become a beautiful golden color.

Bake the second cake in the same way. Cool the custard cakes and remove them from the parchment. Pre-soften the butter for the cream at room temperature. Beat the butter with a mixer for 5 minutes.

Then add the cooled custard to the whipped butter, 1 tablespoon at a time, whisking well.

At the end of whipping, add lemon juice. The cream will be airy, delicate and very light.

Line the bottom and sides of a springform pan with parchment. Place one cake layer on the bottom of the pan.

Then add all the cream and smooth it out.

Cover the cream with the second cake layer and press lightly. Cover the pan with a plate or tall lid and refrigerate overnight.

Remove the finished Karpatka cake from the mold, remove the parchment and place on a flat plate.

Cut the cake into pieces and serve. If desired, you can sprinkle the top of the cake with powdered sugar before serving. Look how delicious the piece is and how durable the soufflé is. Delight your family with this delicious Karpatka cake, made from choux pastry with a deliciously delicate cream. I'm sure you'll come back to this recipe more than once!

Enjoy your tea!

Creamy sour cream

Experienced chefs believe that you can safely experiment when preparing cream for the Napoleon cake from puff pastry. Don't limit yourself to the standard option. By the way, not all housewives love custard cream mass, considering that it is too simple for a holiday dessert. We suggest preparing a cream from sour cream, cream and condensed milk. If you love cakes, a new recipe won't hurt you. This cream gives any dessert a sophisticated and refined taste.

Ingredients:

Cream (at least 35% fat) – 210 ml.
Sour cream – 430 ml.
Powdered sugar – 2 tbsp. l.
Vanilla.
Condensed milk – 130 ml.

Cooking any dish has its own little tricks. And, of course, they exist in the creation of desserts. Experienced housewives recommend cooling the cream thoroughly before whipping. Only in this case will they beat well. Pour the cooled cream into a mixer bowl and beat until it forms peaks. Remember that you need to beat the product carefully so that it does not separate.

Pour the sour cream into a separate clean container and begin to beat it. Without stopping the process, gradually add powdered sugar. If you like aromatic cream, you can add a little vanilla. Please note that the sour cream should be whipped until the sugar is completely dissolved. It is for this reason that it is preferable to use powder rather than sand. The latter dissolves much more difficult. As a result, we should get a thick mass. If something doesn't work out, don't be upset. A thickener can solve the problem. At the end of whipping, add condensed milk to the sour cream, after which all ingredients are carefully mixed with a spatula.

And only at the final stage mix the sour cream with cream. Cooks recommend working with a silicone spatula. Afterwards, apply the cream to the prepared cakes.

Sour cream, condensed milk and nuts

Using tips for making cream for Napoleon cake from puff pastry, you can make a delicious dessert. Knowledgeable chefs recommend using all kinds of additives, including nuts. They can transform the taste of any dish. In addition, the taste of the dessert largely depends on the nuts used. In our area, walnuts are most often used, since we have a lot of them, and they are inexpensive. If you wish, you can pay attention to peanuts. But the taste is much more interesting with hazelnuts or almonds. This cake can be a real highlight of the holiday.

Ingredients:

Condensed milk - half a can.
Sour cream – 230 g.
Oil packaging.
Nuts – 280 g.

Condensed milk is a treat for many of us. All those with a sweet tooth love it. If you want to make sweet cream, then you can’t do without condensed milk.

Cool homemade sour cream, then beat until fluffy. Mix the butter, heated to room temperature, with condensed milk in a separate container, then beat until the texture becomes homogeneous. After, without stopping the process, add sour cream.

We heat the nuts in advance in a frying pan or in the oven, after which we add them to the creamy mixture. Gently mix all ingredients with a silicone spatula. Please note that nuts must be added at the very end of cooking, otherwise the cream will not whip up.

Classic custard

There are many options for preparing delicious custard for Napoleon. Each of them has its own advantages. But among such a variety you can choose the best recipe. Puff Napoleon with custard is a classic.

Ingredients:

Milk – 230 g.
Flour – 1 tbsp. l.
One egg.
Sugar – 5 tbsp. l.
Vanilla.

Pour milk into a saucepan, add sugar, vanilla and bring the mixture to a boil. Mix the egg and flour until the lumps disappear. Pour the hot milk mixture in a thin stream into the egg-flour mixture, while stirring with a spatula. Place the cream on the stove and, stirring continuously, bring until thickened, but do not boil.

Choux pastry cake with custard

The cake turns out to be very tender if you layer the cake layers. In the classic version of the recipe, it is prepared without adding flour or starch; often butter is beaten into it at the end. Let's consider a simplified version. To better guarantee the result, it uses flour as an additional thickener.

Beat eggs (4 pieces) in a saucepan, then add a glass of sugar to them and combine everything using a mixer or whisk. The sugar may not be completely dissolved - that's okay. Add 2 tbsp to the pan. l. flour and mix, then pour in half a liter of milk and mix again. Place the container on low heat and heat with constant stirring. When the cream boils, remove it from the stove and add a packet of vanillin to the mixture. The finished mass is cooled. The pan should be covered with a towel to prevent a crust from forming on the surface. The cooled cream is used to layer the cake.

Custard cream

An equally delicious custard for Napoleon can be prepared with the addition of butter. Its delicate texture is perfect for puff pastries.

Ingredients:

Three yolks.
Packaging of butter (250 g).
Flour – 2 tbsp. l.
Sugar – ½ cup.
Milk – 290 g.

To prepare the cream, we only need egg yolks. They need to be ground with sugar, then add the sifted flour. Mix the mixture thoroughly again. Then add some of the cold milk into the egg mass and mix everything thoroughly until smooth. We put the remaining milk on the fire and begin to heat it. Then pour the egg-milk solution into the boiling mass. Bring the cream to a boil and keep stirring it so that it does not burn. Then turn off the stove. After the cream has cooled, add softened butter. Beat the mixture using a mixer.

For decoration:

Milk chocolate 100 g
White chocolate 100 g

First you need to bake a sponge cake for our cake, and you can see how to bake it according to all the rules here.

It is advisable for the biscuit to stand for 8-10 hours so that it is not loose and easier to cut into cakes.

You can make any cream for a sponge cake, there are no restrictions, sometimes I make toffee cream + butter. But more often I prefer custard with milk; it turns out tender and non-greasy.

Custard recipe:

1. I recommend preparing the custard in a water bath, otherwise you may not be careful and the cream will burn. While you can put a pot of water on it, let it boil. I make a water bath like this: I put a pan of water on the fire, and on top of it I place another pan or bowl in which the product for cooking in the water bath will be placed. The water should touch the bottom of the container placed on top. When the water boils in the bottom pan, turn the heat down to low.

2. Pour 0.5 liters of milk into the bowl in which you will prepare the cream and place in a water bath. While the milk is heating, mix 4 yolks, sugar, 0.5 liters of milk and 6 tbsp in another bowl. sifted flour.

Vanilla custard cream

We bring to your attention another recipe for cream for the Napoleon cake made from puff pastry.

Ingredients:

About a glass of sugar.
Two eggs and three yolks.
½ liter of milk.
¼ stick of butter.
Flour (you can also use starch) – 3 tbsp. l.
Cream (at least 35% fat) – 140 ml.
Vanilla.

Pour milk into a clean saucepan and add half the sugar, as well as vanilla. Over medium heat, bring the mixture to a boil.

Sift the flour into a separate bowl and add the second part of the sugar. Mix all components. Pour the dry mass into the cooled milk. Place the pan on the fire and start heating. The cream must be stirred until it thickens. Corn or potato starch is sometimes used to prepare it. The first option is more preferable.

Add butter to the creamy mixture and beat the ingredients with a mixer. Afterwards the cream should cool down. It should not be used immediately. It is better to put the mixture in the refrigerator. After five hours, whip the cream in a separate bowl and add it to the cooled cream.

Simple pancake cake with custard

An easy yet incredibly delicious cake. To prepare it we use regular pancakes and custard. Decorate the cake with fresh berries, you can choose any to your taste. We took fresh strawberries and raspberries.

Ingredients:

For pancakes:

flour - 200 g;
sugar - 3 tbsp. l.;
milk - 500 ml;
vegetable oil - 2 tbsp. l.;
water - 100 ml;
salt - a pinch;
butter - 50 g.

For cream:

milk - 500 ml;
vanilla sugar - 1 sachet;
egg yolks - 5 pcs.;
sugar - 100 g;
starch - 45 g.

For decoration:

fresh berries;
powdered sugar;
fresh mint leaves.

Cooking method:

Let's make the pancake dough. In a separate container, mix warm milk, water, yolks, add sugar, salt, add flour. Beat the mixture thoroughly with a mixer. Then add oil and mix again.
We bake thin pancakes, stacking them in a stack. After frying, grease each pancake with butter. Let the pancakes cool.
Let's prepare the cream. Pour milk into the pan, add half the sugar, vanilla, stir, put on fire, bring to a boil.
Grind the yolks with the remaining sugar, add starch, mix the mixture until smooth.
Pour hot milk into the yolk mixture in a thin stream and place on the stove. Constantly stirring the cream, bring the mixture to thicken (over low heat).
Cool the cream and whisk thoroughly until smooth before using.
Place one pancake on a dish, grease it with cream, put a second pancake on top and also grease it with cream. We do this with all pancakes.
Lubricate the top layer generously with cream. Let it soak in the refrigerator for several hours.
Decorate the cake immediately before serving. For this we use fresh berries and mint. Sprinkle powdered sugar on top.

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Creamy mass with nuts

Custard can be varied with nuts. The taste of the dessert will only benefit from this.

Ingredients:

Egg.
A glass of milk and sugar.
Flour – 1-2 tbsp. l.
Vanilla.
Nuts – 2 tbsp. l.
1.5 packs of oil.

Beat the egg with sugar, then add milk and vanilla. Mix the mixture and put it on fire. While heating, stir the milk mixture constantly, otherwise it may burn. Bring it to a boil and remove from heat. The mass must cool down.

Before use, the nuts should be lightly fried, after which you can grind them in a blender. Add butter and chopped nuts to the cooled cream. Beat all the ingredients again. After this, the nut cream can be applied to the cakes.

Step-by-step preparation

Step 1:

Biscuit products. Since we are making a classic sponge cake without using baking powder, the eggs should be fresh, at room temperature.

Step 2:

Beat eggs with sugar.

Step 3:

The rise of baked goods depends largely on the eggs; beat them especially thoroughly, in a clean bowl, until the volume increases and the mass thickens. Then add flour in portions and mix with a mixer. The dough should not be thick or liquid. The consistency resembles uncandied honey or rich sour cream.

Step 4:

The shape, I have a thick-walled aluminum frying pan, with high sides, is greased with oil and sprinkled with flour. Pour the dough into the mold. Place in a preheated oven, bake for 30 minutes at 200 degrees, then reduce the heat to 180 degrees and keep in the oven for the remaining 30 minutes. We check readiness with a wooden stick. I have a gas oven, in this mode the biscuit rises and bakes well.

Custard with condensed milk

You can use condensed milk to make delicious custard. This cake layer will appeal to all those with a sweet tooth.

Ingredients:

A glass of milk.
2 tsp. sugar and flour.
Vanilla.
½ pack of butter.
A can of condensed milk.

This cream is incredibly easy to prepare. In a clean saucepan, mix milk and flour, adding sugar. Afterwards we send the container to the fire. Without stopping stirring, bring the mixture to a boil, turn off the heat and leave it to cool. After the cream has cooled, add soft butter and condensed milk. Mix the ingredients and then beat thoroughly at high speed. If you like the scent of vanilla, you can add a drop of extract.

Instead of an afterword

As you can see, modern chefs have a huge number of recipes for preparing delicious “Napoleon”. Using a new cream each time, you can give the cake a completely new sound. The layer is a very important part of the dessert. The taste of the finished cake largely depends on it. It is difficult to say which of the proposed options is tastier. After all, it all depends on your taste and preferences. In any case, for a regular tea party you can prepare a simpler cream, but for a celebration it’s worth trying.