Recipe for Napoleon cake with sour cream. Famous Napoleon with sour cream

Add vinegar, sour cream and knead into a homogeneous dough. Divide the dough for making the “Invincible Napoleon” cake into 6 parts and place in the refrigerator for 2 hours.

We take out the rested dough and start baking the cakes. At the end we will have three cake layers; you can also visually divide the filling into three parts. To prepare one cake, roll out one piece of dough with a diameter of 24-26 centimeters and place it on a baking sheet. Sprinkle nuts on top and lay out cherries.

Cover the filling with the second circle of dough. Bake the resulting cake for 25-30 minutes in an oven preheated to 180 degrees.

While the cakes are baking, prepare the cream for the cake. To do this, mix flour, eggs and sugar in a separate bowl, bring the milk to a boil and pour in a thin stream into the egg mixture, combining everything, and put on the fire, cook until thickened and the desired consistency is obtained. Remove the cream from the heat and cool to room temperature. Add soft butter to the warm cream.

Spread the cooled cakes liberally with cream. Decorate the “Invincible Napoleon” cake as desired, leave it for a day to soak.

Bon appetit!

Before kneading the dough, turn on the oven and one burner on the stove. For the dough, melt the butter and pour into a bowl. Cut off a corner of the sour cream package and “draw” zig-zag paths on the surface of the butter from edge to edge of the bowl. Turn the bowl 90 degrees and do the same thing to get butter with sour cream cells. You can add 0.5 tablespoons of soda to the sour cream and the same amount of citric acid. Try as you like. Don’t stir! Sprinkle 3 cups of sifted flour over the entire surface and mix with a gentle scooping motion. If you stir until smooth, it won’t work out as it should. dough into 8-9 parts, gently squeeze the balls and begin baking the cakes.

Place a 2-3 mm thick cake rolled out on baking paper on a hot empty baking sheet and bake for 3-4 minutes until done. While one cake is baking, roll out the next one on another sheet of paper. It is more convenient to assemble the cake in a springform pan. Therefore, the cakes must be cut immediately along the ring of the mold. I roll out the dough, press a ring into the circle, prick it with a fork and bake without removing the trimmings. They will be used for dusting.

The assembly is usual, cake-cream-crust-cream. For the cream, beat soft butter with condensed milk.

Leave the top cake without cream for now. Cover the mold with film and put it in the refrigerator to soak and harden. Better for the night.

Remove the ring from the frozen cake, the bottom remains in place. The cake is already quite smooth. Coat the side of the cake with cream, leveling it at the same time. It is better to do this with a scraper or spatula.

We make crumbs from the scraps of the cakes. I usually break them into pieces about 1x1cm, I like it better that way. Pour them into a flat plate. Take the cake by the bottom and top and roll the side over the crumbs. Everything you need will stick on its own. The sidewall is ready.

Let's make a stand. To avoid staining the napkin, place strips of paper along the edges of the cake. I cut a sheet of regular A4 printer paper into 4 parts. Drizzle a little condensed milk into the middle of the cake so that the cake sticks to the stand. Cover the cake with a stand and turn it over.

As many are accustomed to the fact that the famous Napoleon cake is prepared with either condensed milk or custard. Of course, a cake soaked in custard is a classic of the genre. We are all used to seeing such culinary masterpieces in stores and pastry shops. The recipe for such a delicacy has been familiar to everyone since early childhood, when Napoleon was baked by his mother or grandmother.

But, as everyone knows, laziness is the engine of progress.

At some point, I baked cake layers, but forgot about the fact that I needed to buy milk and condensed milk. I looked in the refrigerator, and there was sour cream standing alone. It was almost night outside, the supermarket outside the window was still open, but I didn’t want to get dressed and go out, so I decided that it wouldn’t be worse if I soaked my Napoleon in sour cream. The cake was exclusively for a Saturday tea party with family, and not for a holiday dinner, and without thinking for a long time, I soaked the cakes with sour cream. I put it in the refrigerator overnight, and in the morning the pieces of the cake scattered so fast that I didn’t even have time to notice where the whole Napoleon had disappeared.

The recipe for sour cream is so simple that even a schoolgirl can prepare it in 5-10 minutes, 0.5 kg of high-fat sour cream and 2/3 cup of fine granulated sugar. Beat the sour cream into a good elastic mass and gradually add sugar without turning off the mixer. You can soak any cakes with this cream, the main thing is that they are already cooled, and the cake will exceed all your expectations. The taste will be so delicate that your hands will reach for the next piece.

After the first experiment, rummaging through the Internet, I found several more recipes for Napoleon with sour cream, changing them a little, or rather removing vanilla sugar, which is not welcome in our house, I began to cook Napoleon with sour cream much more often than with custard. These recipes below will be presented for your consideration. Try to make a cake, which we used to call Napoleon, with just such a cream and you will be surprised how the taste of a dish familiar from an early age will change.

The first recipe is in a frying pan and with sour cream

This recipe is very simple, and the cake tastes no worse than the classic Napoleon. If for some reason you cannot use the oven, then this is not a reason to deny your family delicious pastries. What ingredients does this recipe contain? There are not many of them and it could also be called a budget option, if it weren’t for the sour cream, since the sour cream turns out almost golden for this cake.

Ingredients:

Margarine for baking – 200 gr.;
Vinegar – 1 tbsp. spoon;
Flour – 2 cups;
Water – 1 glass;
Sour cream – 0.5 kg;
Granulated sugar – 1 cup.

The last 2 ingredients will be used for the cream.

It is better to discard the sour cream on cheesecloth to drain off excess liquid. You shouldn’t do this the night before baking; the time it takes for the cakes to bake and cool is enough. That is, the first thing you do is hang the sour cream in gauze over a saucepan and only after that you start making the dough. You should not use village sour cream that is too fatty and thick, as it is too expensive and it will not saturate the cake layers.

Let's start preparing the dough.

It is necessary to cut the margarine into small pieces and wait until it melts a little. Then put it in a cup and add flour there. It is better to sift the flour first to make the cake more fluffy and the cakes to be well soaked in the cream. Next, the recipe advises cutting the margarine with a knife, constantly mixing it with flour. But this is somewhat difficult to do in a bowl, so you can mix everything with your hands. In this case, the margarine melts from the warmth of your palms and absorbs the flour better. When you get fine crumbs, you can mix water with vinegar and add to the dough piece.

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After the dough is ready, wrap it in cling film or put it in a plastic bag and place it in the refrigerator for 30 minutes. After this time, remove the bag from the cold, cut into equal pieces and roll out the cakes. The thickness of each layer should be small, otherwise the cakes will take a long time to bake in the pan. Next, we cut the pieces to the diameter of the bottom and begin to fry them on both sides. Place the finished cakes on a plate. Lastly, we fry the scraps from the cakes to create a decoration that will resemble a classic Napoleon.

After all the layers are baked, you need to prepare the cream, to do this, beat the sour cream with a mixer and gradually add a glass of sugar to it.

Coat the layers of the cake with the prepared cream.

We create a decoration from finely chopped baked leftovers and put the finished Napoleon in the refrigerator for one night for soaking.

In the morning you can have breakfast with a delicious cake with sour cream.

But this is not the only recipe for making Napoleon cake with sour cream, so let’s look at other options for this dish.

In addition to the fact that the cream may contain sour cream, there is a recipe where sour cream is also included in the dough.

Napoleon cake with sour cream everywhere

To prepare the cakes you will need:

Sour cream – 200 gr.;
Flour – 3 cups;
Margarine – 200 gr.;
Soda – 0.5 teaspoon;
Chicken eggs – 2 pcs.;
Granulated sugar – 2/3 cup.

Ingredients for cream:

Sour cream – 0.7 kg;
Granulated sugar – 1 cup.

We begin, like the first recipe, baking our cake by weighing out the sour cream.

Next, knead the dough, to do this, grind the margarine and mix it with flour. You can do this not only with your hands, but also with a food processor. Pour soda into the sour cream and let it stand until all the flour is mixed into fine crumbs with flour. Next, add sour cream and soda to the crumbs and mix. After the dough is ready, add eggs and sugar. Once again, thoroughly knead with your hands, divide into 10 equal-sized koloboks and put the dough in a cup covered with film into the freezer for about thirty minutes.

After this time, take out the buns and roll each one out on baking parchment. We cut according to the template and leave the trimmings right there on the parchment, only slightly moving them away from the main cake. Prick the main layer with a fork in several places. The cake should be baked in an oven preheated to 200 degrees, but no more than 5 minutes for each layer.

We repeat this procedure 10 times, after which we let the cakes cool, and at this time we turn the scraps into crumbs using a simple rolling pin or the same food processor. Also at this time it is necessary to prepare a cream, the recipe of which is familiar to all girls from early childhood.

First, beat the sour cream separately with a mixer, and then add sugar to it in a thin stream, without stopping whisking.

Coat all the cakes with cream and stack them on top of each other.

After completely assembling the cake, you must also coat its sides and sprinkle with crumbs on all sides.

Leave the finished cake, the recipe for which is presented, to soak for two hours at room temperature and only then put it in the refrigerator overnight. In the morning you can enjoy wonderful, melt-in-your-mouth pastries.

I have never met a person who would refuse a piece of homemade cake. Today's recipe is homemade Napoleon with sour cream and custard. Homemade baking will bring the whole family together at the table on weekends or holidays, where you can have a nice conversation over a cup of delicious tea and cake. For home gatherings, you will also like chocolate pie (original recipe).

Homemade Napoleon cake

(250 ml glass)

Flour – 2.5 tbsp
Sugar -2 tsp
Soda – 0.5 tsp
Egg – 1 pc.
Sour cream – 200 gr
Melted butter – 1 tsp
Vanillin on the tip of a knife, salt to taste

Custard:

Milk – 2 tbsp
Sugar – 1 tbsp
Eggs – 2 pcs.
Flour – 0.5 tbsp
Vanillin to taste

Homemade Napoleon step by step photo recipe

Combine sugar, salt, vanillin, egg and butter. Mix everything well and add sour cream. It is more convenient to use a mixer here.

Add sifted flour and knead the dough.

Divide the dough into 12 equal parts and roll out the cakes. We apply a plate and trim off the uneven edges; we do not throw away the trimmings, but bake them together with the cakes. Before baking the cakes, pierce them with a fork in several places.

The cakes are baked very quickly, literally 5-7 minutes, at 180 C, first of all, be guided by your oven; as soon as the cakes are browned, immediately remove the baking sheet.

We put all the scraps that we also baked into a blender and turn them into crumbs.

Preparing custard for Napoleon

Grind the eggs with sugar, add flour, mix, add vanillin and dilute with warm milk. Place on the stove and cook over medium heat, stirring occasionally; once the cream thickens, remove from heat. If desired, you can add 50 grams of butter to the cream, the cream should be at room temperature, add the butter and beat with a mixer for about 5 minutes. This will make its taste more rich, but also increase the total calorie content of the entire cake, do not forget about this.

When all the cakes have baked and cooled, and our cream is ready, you can begin assembling and decorating the Napoleon. Coat each cake with cream, sprinkle the top and sides with crumbs.

The best thing about it is that it can be prepared in just a few minutes and does not require any special products or labor. The cake turns out very soft and well soaked in cream. One more detail: you can prepare any cream, depending on your preference. For example, I prepared it with custard, cream based on condensed milk + butter (for my husband - he does not recognize others), butter cream. And this time - sour cream. Recipe verified time (I bake for probably 3-4 years according to it). Once upon a time it was taken from the Good-cook website (author alenkii). And now from words to action. Recipe (the cake turns out tall) Dough 300g - butter 3pcs - eggs 3/4 cup - sugar 200g - sour cream (15-20%) 1.5 tsp - baking powder 1 sachet - vanilla sugar 4 tbsp - flour (sifted) 1. Cut the butter into small pieces in a bowl Add sugar and vanilla sugar. Add eggs, sour cream and baking powder. 2. Gradually add flour and knead the dough. 3. Transfer the dough from the bowl onto a board, adding a little flour. Knead the dough until smooth. The dough should not be tough. 4. Divide the dough into 11 parts. Form balls from each part and place in a bowl. Place the bowl with the dough in the refrigerator for an hour. 5.After an hour, take out one ball at a time and roll out a very thin circle with a diameter of 24 cm. Use a fork to make punctures. Ready-made cakes fold in a pile. As soon as the stack of cakes is ready, prepare the cream. Note: The baking tray does not need to be greased with anything, just dust it with flour (lightly). The cakes cook very quickly, I turn them over. Oven temperature - 180C Custard cream(in the original recipe) 1.5 cups of sugar 3 eggs 1 packet of vanilla sugar 3.5 cups of milk 1 table. spoon of corn starch 1 table. spoon of flour 350 gr. butter 1. In a saucepan, whisk the eggs with sugar and vanilla sugar. 2.Add starch and flour and grind everything thoroughly. 3.Then pour in the milk and put on low heat, stirring all the time. 4. First add 100 grams of butter and boil the cream a little. When the cream has cooled to room temperature, add another 250 grams of butter and beat everything together. The cream must cool completely. Alternatively, you can put it in the refrigerator to cool. Sour cream (in the photo there is a cake with it) Sour cream (fat content above 20%) Powdered sugar A packet of vanilla sugar Gently and slowly mix (do not beat) all the ingredients. The cream is ready in exactly a minute. Sometimes (if the cream is still runny) I add a “thickener for sour cream.” Grease the cakes with cold cream. The cake can be decorated with chocolate chips (this time I took a bar of white, non-porous chocolate). I prepared the cake in the evening, put it in the refrigerator and treated everyone at home in the morning.