The Most Delicious Cream For "Napoleon" (plus A Great Cake Recipe!)

Once upon a time in the Soviet era, traditionally, Napoleon cake was baked for birthdays.

Once upon a time in the Soviet era, traditionally, Napoleon cake was baked for birthdays. And now, despite the wide range of cakes for every taste, homemade "Napoleon" delights! It is believed that the cream carries the main taste load. There are various recipes for it, which are subject to the fantasies of the housewives. However, two options are unchanged: oil and custard.

Oil cream for "Napoleon"

 

1. Put a pack of softened butter (200 g), cut into pieces, into the mixer bowl.

2. Here we sift one package of powdered sugar (200 g) and a little vanilla into the bowl. Maybe vanilla extract.

3. Beat until a fluffy white cream is obtained at high speed.

4. If necessary, you can add various fillers to obtain fruit, berry and chocolate cream.

Simple and quick cream for "Napoleon" with condensed milk and butter

 

Necessary:

200 g butter 82.5% 250 ml condensed milk 15 g vanilla sugar

1. Beat the butter with a mixer until smooth and gradually, without turning off the mixer, add condensed milk.

2. Put the mixture on a small fire and heat, stirring.

3. Add vanilla sugar. Beat the slightly cooled cream again with a mixer.

4. Let cool and you can grease the cakes.

Custard for "Napoleon" without oil

 

You will need:

1/2 liter milk 2 tbsp. l. premium wheat flour a glass of sugar a pinch of vanilla 4 egg yolks

1. Grind the yolks with sugar.

2. Add flour to the yolks. Rub thoroughly so that there are no lumps. While stirring constantly, gradually pour in the milk.

3. Put on a small fire and, without ceasing to stir, boil the mass. At the end of heating, add vanilla sugar to the thickened cream. Remove from fire. While the cream cools down a little, do not stop stirring so that a film does not form on the surface. You can beat the cream with a blender when the mass becomes warm. This will give airiness.

Custard with sour cream

 

You will need:

300 g sour cream 20% 200 g butter egg 120 g sugar 1 tbsp. l. vanilla flour (vanilla sugar) - to taste

1. Grind sugar with an egg in a saucepan. Stirring over low heat, bring to a boil. Add flour, mix, reheat.

2. Add the rest of the ingredients, except for the oil and, stirring, bring to a boil.

3. Remove the thickened mixture and beat with a mixer. Let cool.

4. Butter, pre-whipped until fluffy, add to the cream, whipping with a mixer. To cool completely, you can send it to the refrigerator.

"Napoleon" with classic custard

 

Ingredients:

400 g butter 500 ml milk 100 g sour cream 15% 3 eggs 150 g sugar 3 cups + 3 tbsp. l. wheat flour 100 ml water 1 tsp. vinegar 9% 10 g vanilla sugar

 

1. Dough. Pour flour into a bowl - three cups. Butter, not very hard, cut into cubes and add to flour. Mix until crumbs form. Add sour cream, water and vinegar. Mix all ingredients quickly. If the dough sticks a little to your hands, don't worry. Divide the dough into six parts, cover with cling film and refrigerate. Refrigerate for 2-3 hours.

 

2. Cream. Pour milk into a saucepan and place over medium heat. Pour sugar into a bowl, add yolks. Grind. 3 art. l. flour and 3-4 tbsp. spoons of cold milk add to the yolks with sugar and beat well. When the milk in the saucepan begins to boil, pour in a stream, stirring, into it a mixture of yolks, sugar and flour. Stirring, cook the mixture until thickened, add vanilla sugar. Remove and cool to room temperature. Beat the soft butter with a mixer, gradually introduce the cooled cream on the yolks, without stopping the mixer.

 

3. We bake cakes. Roll out the dough on parchment paper, cut out according to the diameter of the dish on which the cake will be served. It is convenient to put a dish on the rolled out dough and cut it to its shape.

 

Preheat the oven to 180 degrees, prick the rolled dough with a fork in several places and transfer it with paper to a baking dish. Place in oven for 20 minutes until browned. Trim uneven edges, and leave the trimmings to sprinkle.

 

4. We collect the cake. Lubricate the finished cooled cakes with cream and stack them on top of each other. We cover the top and sides with cream. Sprinkle with crumbs from the crushed remains of cakes. Let it soak for 6-8 hours.

Bon appetit!