Galya13
fomca
Galya, well done, that you experiment and still bring reports, and even with such a photo !!!!
Let's figure it out. Look, the fact that the cakes turned out to be more airy and tender - well, this is how the cake became softer. This means that the soaking time of the collected cake at room temperature should be reduced. Because cream with boiled condensed milk, in theory, should have the same density as with raw milk. I also love caramel creams.
Irina1607
I am also in a hurry with THANK YOU and my little report
This is how it all began
Napoleon cake (family recipe)
It turned out like this
Napoleon cake (family recipe)
Sonny could not stand it until tomorrow and begged for a piece
Napoleon cake (family recipe)
Said it's delicious
I have not tried, I will try tomorrow. But it looks a little dry, it seems to me that the cream is not enough.
Thanks again
fomca
IrinaThanks a lot for the photos of the process and the result! I think you have a good cut and there is enough cream! Did you let the cake soak at room temperature? Did you prick the cakes, see the bubbles big?
Irina1607
Quote: fomca
Thanks a lot for the photos of the process and the result! I think you have a good cut and there is enough cream! Did you let the cake soak at room temperature? Did you prick the cakes, see the bubbles big?
I liked the process very much, not troublesome. The cake was soaked at room temperature for about 2 hours at least. I pierced the cakes, but not much, so probably bubbles, next time I will do more frequent "tattoos"
Deva
Svetlana, can you use butter or low-fat butter (72% or 68%) instead of margarine?
Parallel
I will definitely make 82% butter) I never use margarine, I replace margarine with butter in all recipes.
fomca
Quote: Deva
Svetlana, can you use butter or low-fat butter (72% or 68%) instead of margarine?
Elena, can. But I got used to the "Pyshka" margarine, that's why I indicated it in the recipe.
Gulya, yes, I remember, I already read that you do everything in oil. And I even use butter with a fat content of 72% of a local manufacturer in the cream, of which I am confident. And it whips well, and becomes white, and keeps its shape.

Parallel
Shine, yes, I have my own cockroaches))) a persistent conviction settled in my head that margarine is harmful, so I would be glad to replace it, I even bought it a couple of times, but my hand did not rise in the dough anyway)) and threw it out ... I don’t buy any more margarine - I’ll still not put it in ... I also sometimes use 72% butter, and it seems to be whipped normally, but my conscience doesn’t allow it either - all the time it seems that 82% will be better, tastier and more natural.
But at a party, by the way, I eat pastries on margarine, and it's normal, tasty. but I can't put it myself.
Leka_s
Oh, Svetochka, and I suffered with your dough, I did it all night, only finished at 6 in the morning ... are you surprised? I'm shocked myself
Come on, relax, this is how my daughter decided to "run with obstacles" to arrange, as soon as I leave, she wakes up in a roar ... at 12 start ... at one o'clock she rubbed the margarine with flour ... at 4 I put it in the refrigerator to freeze. because while the daughter was putting her mother, she was also rocked, and for some reason the margarine just melted
In fact, of course, there is nothing to do, everything is very simple ... In general, the cakes are baked, missed, settled on the table
Napoleon cake (family recipe) Napoleon cake (family recipe)
sprinkled with crumbs and chocolate, and here my night assistant is already trying to remove a sample
Napoleon cake (family recipe)
I put it in the refrigerator until tomorrow, I'll try to forget ... tomorrow I'll add a cutter ... I can't even taste it
the same
Thanks for the recipe, I really liked the cakes, I dreamed of such! ate the cake in an instant!
fomca
Alyona, here's a fulyuganka !!!! She suffered ...
Well done!!!!! I look forward to hearing about the taste !!!!! Thank you very much for the photos!
the same, how great! Bake a cake and eat to your health!
Leka_s
Svetik, here is the cut
Napoleon cake (family recipe)
yummyiiiiiii cream of course did not quite work out, because there were 20% cream, but still this is exactly what I wanted
nut
And I went on the second call The day before yesterday I finished the last bite, and today I sit and think - "I really want something", and in front of my eyes I drew a Napoleon - an hour passed and you got a cake
fomca
Alyona, URAAAAAAAAAAAAAAAAAA !!!!!! Exactly as in the title photo !!!!! Super! Well done!!!!!
Irina, I am very glad that the cake came to taste! Tell us how you did it with the cream this time?
allga
Svetik, thank you very much for the recipe. The cake is just a miracle. Most importantly, the oven is not difficult. Earlier I tried other recipes in which margarine should be wrapped in an envelope, the cakes did not work. And with yours I coped with "Hurray"
fomca
allga, yeah! Scared !!!!! Came to me!
Yes, use it to your health !!!! I will be glad if you also pick up a cream "for yourself", since the taste of condensed milk bothers you so much! Well what can you do!
Mom Tanya
Quote: olga

Svetik, thank you very much for the recipe. The cake is just a miracle. Most importantly, the oven is not difficult. Earlier I tried other recipes in which margarine should be wrapped in an envelope, the cakes did not work. And with yours I coped with "Hurray"

Here they are, girls !!!!!!!!!!! Gotcha !!! WELL DONE !!!
fomca
Mom Tanya, you - shpiyon !!!!!
Aprelevna
Svetochka, thank you very much for the recipe!
I baked this cake on my DR, wonderfully crispy, I remembered the taste from childhood
Of course, it was not without problems I got caught on an error, which I read a lot about:
when combining butter cream with cream ... everything went grains, but I also read how to solve this problem,
I just added a couple of pieces of butter and beat everything well. The cream was saved!
I collected a cake from 9 layers, diameter 20 cm, put the tenth cake on crumb.

Napoleon cake (family recipe)
fomca
Aprelevna, a piece of what you need !!!!! Glad you liked the cake!
And about the cream, I wrote a little higher that these grains also happen. I put the micra on high power for 30 seconds so that the cream melts from below, and then literally a couple of minutes and that's it - the cream is shiny and uniform again. Beat the cream first and set aside so that it warms up a little at room temperature, then add it to the cream.
nut
It's all true, this time I did just that, the grains disappeared and the cream turned out to be just a miracle how good Thank you Svetlana for the science
win-tat
Svetik (fomca ), thanks for such a wonderful recipe! Napoleon rarely bakes (this cake is too heavy for me), but this one turned out to be awesomely tasty, the cakes are tender and at the same time crunchy, some kind of creamy cream, probably from cream. For me, it was a problem to transfer the cakes to a baking sheet, the dough is very sticky and thin .. I got out of the situation by freezing the rolled cakes in the freezer for 5-7 minutes. And I also layered the middle with lingonberry jam so that it would not be so sweet ... Just for a cake!

Napoleon cake (family recipe) Napoleon cake (family recipe)Napoleon cake (family recipe)

Napoleon cake (family recipe) Napoleon cake (family recipe)
Parallel
Svetochka, dear, take my report)) here, I did it for Easter, at the same time they celebrated my father's birthday) Crunchy)) layered cakes, golden. the guests really liked it, even those who rarely eat sweets.
Napoleon cake (family recipe)
for me this is also a delicious cake, but still my heart belongs to a wet, soaked Napoleon - I like it to melt in my mouth))
fomca
Tatyana, thanks for the great report! Very valuable staff! It is necessary for others to see. The cakes turned out to be what we need, airy!
Quote: win-tat
And layered the middle with more lingonberry jam
And I tried to add only nuts and that's it! My super picky people want to see Napoleon only in a classic form!

Quote: Parallel
for me this is also a delicious cake, but still my heart belongs to a wet, soaked Napoleon - I like it to melt in my mouth))
Gulechka! Thanks for the kusmanchik! Very appetizing! You know how I want to taste your Napoleon recipe ..... Mmmmmmm mmmmmmm .... would you be closer! My household will not understand me!
Qween
Quote: win-tat
layered the middle with more lingonberry jam

And I missed the middle cake with blackcurrant jam. And I divided the cakes and cream into 2 cakes, it's more convenient to eat them this way. I did it the day before yesterday, but today there are already 3 pieces left. Very tasty. I spread the homemade cream for the cream with a large amount of milk, and in general the most delicate cream turned out. For the first time, 200 g of cream and 50 g of milk, and the day before yesterday 70 g of milk and 180 g of cream.

Here is one of two cakes:

Napoleon cake (family recipe)

I thought that we would immediately eat one cake, and let the second soak. But, the first was eaten somehow imperceptibly, so the second also did not have time to infuse too much.

Svetochka, how, after all, the cream affects the taste. Your cream is the most delicious!

win-tat
Quote: fomca

Tatyana, thanks for the great report! And I tried to add only nuts and that's it! My super picky people want to see Napoleon only in a classic form!
Svetik, thanks! As for the jam: an employee buzzed all my ears about what a delicious Napoleon she bought with a cranberry layer. So I decided to experiment, not with cranberries, but with lingonberries. Mine really liked it, so cool he fit in there
Parallel
Quote: fomca
My super picky people want to see Napoleon only in a classic form!
I tried adding lemon curd, a layer of dried apricots in orange juice, creme brulee. Everything is undoubtedly delicious! but the classics (for mine - custard, for yours - butter) remains unrivaled.
fomca
Qween, thanks for the report ... another one! And important numbers! Because this is very important information for those who decide to make a cream with homemade cream. I also like this cream!
Quote: Parallel
Everything is undoubtedly delicious! but the classics (for mine - custard, for yours - butter) remains unrivaled.
And this is EXACTLY !!!!!!
eye
Svetlana, thanks for the recipe!

For about 20 years I was haunted by Napoleon, who was treated by a friend of the institute, my mother baked there, so I could not take the recipe, but then I understood from the picture - he!
baked, the cream also exfoliated, warmed up - I gathered, I never added cream before, now I will, everyone liked the cake, but the question remained: the cakes are crispy, but not crumbly, but like "plywood" or something, this is due to the fact that did I use butter instead of margarine? or it was still necessary to leave it soaked, otherwise, given that the cream was warm, I immediately put it in the refrigerator in order to preserve the crispness.
I will certainly repeat, taking into account the jambs, delicious!
fomca
Tatyana, to your health! The fact that you dealt with the cream and revived it is very good! But the cakes should be brittle and bubbly, so here you most likely "tightened" the dough, there was no need to knead at all, just put it in a lump and for cooling! And still it was necessary to leave for a couple of hours at room temperature, the cake would still not have time to become soft ... So, try it !!!!!
Rada-dms
eye, I have been baking different "Napoleons" all my life and have long noticed that shortbread dough with added protein is tougher, but sometimes this is needed for other recipes where molding or cutting is required. The dough on some yolks is very crumbly. There are several types of dough for Napoleons without eggs, the cakes will be less tough (although you cannot call these especially tough) and more fragile. Try to combine the recipe: cakes without eggs, and the cream (I really liked it !!!) from this recipe !! :)
In general, there is a lot of information on the Internet about the properties and behavior of products in different types of dough! Take an interest, it turned out to be useful for me!
fomca, thanks for the recipe, the cakes are very easy to roll out !!! I especially liked the cream! It turned out not wet, but crumbly cake!
eye
Svetlana, Rada-dms, thank you for your advice!

I tried not to knead, but my flour was too much, the weight was apparently dry according to the recipe, so the dough didn't want to stick together in a ball, well, I "convinced" him ...
for the yolks - I understand, I'll try, then two, I think, should be instead of one egg.
and we liked the cream, especially my husband))) ordered to use everywhere)))
but I liked that it is just enough, as much as necessary, you do not have to stretch it onto the last cake
Rada-dms
eye, I actually meant the dough without eggs at all, I didn't bake Napoleon on the yolks alone.
fomca
Rada-dms, thank you for your tips on cake layers. I am very glad that the cream was appreciated!
Apelsinka
Svetul, Hello!
Tell me, will the cakes be crispy with any cream? we love Napoleon with creamy (cream) - custard, I want to try your cakes, it seems that they turn out so quickly
fomca
Lena!Hey. I miss ... ;-) No, with the custard the cakes will be soaked and soft. See Guli's recipe for Napoleon.
Apelsinka
And how I miss you
No, I found the cream which husband fell in love with, now with. cakes, simplify a little
I'll try yours
CurlySue
Thanks for the recipe!
I baked it last night, tried it today.
I made custard cream in milk, because my husband loves that.
But I tried the dough according to this recipe.

I made rectangular layers, 9 cakes, therefore, the cake turned out after I put it under the press for the night, very small and low.
But we are not afraid, this is purely for my husband, we will not show or give to anyone else.
So next. once I will do a double portion.
Nansy
Svetochka, tell me, from 1 portion of what weight does the cake come out? Something like I read everything, but did not find it, maybe I missed this information
fomca
Natalia, the weight of the cakes is exactly 1 kg and the cream is about 800 gr.
Nansy
Svetochka, thanks!
Kate fedorova
Thank you so much and 100,000 plus signs !!!! This is my first Napoleon, which I managed to bake (before that there were 2 attempts). The husband (who ate Napoleon for the first time in his life) was delighted, ordered the mother-in-law to bake only the cream made by her beloved, brewed with butter, and here is Napoleon himself, or rather all that was left
Napoleon cake (family recipe) Napoleon cake (family recipe)
fomca
Katerina, so on health! And the pieces are so even! Beautiful sight !!!!!
Nansy
And I, and I carry thanks and a piece! Svetochka, delicious cake! For the first time in my life I baked Napoleon, most of all I liked him on the third day
Napoleon cake (family recipe)
I covered it with chocolate icing on top and I didn't really like something, chocolate interrupts the taste of the cake, I just had to sprinkle it with chocolate crumbs and that's it
Lenok458
Sveta! I also have a huge thank you for this cake. Baking for birthday. Everyone liked it very much. So nicely crispy, but with such a delicious cream!
I was afraid that I would not be able to roll out the dough thinly, but it turned out to be very easy to work with, so elastic and pliable. My cream also went in grains, although this did not affect the appearance and taste in any way. (Should have read the comments - collective intelligence)
At first it seemed to me that the cream was not enough. And now I understand that it was necessary to hold the cake longer at room temperature. And the press should have been heavier. I was just afraid to crush the cakes. In the future, we will take into account, especially since in a month another birthday, and all require a repeat.
Thanks again!
fomca
Natalia, I am glad that you also tried this cake. Did you leave it for impregnation at room temperature? The last time I made a cake with shortcakes from Gulin Napoleon, they will be softer. So there you can immediately put in the refrigerator. It also tastes interesting.
Elena, and thank you for your answer! And the cream needs to be reanimated, we can do it!
Nansy
Sveta, yes, I left it for impregnation, of course. It was immediately very tasty, but the further, the tastier! Tomorrow I will bake napoleon Gulin to order, well, I will try the cuttings myself
Plague
Sveta, girls, but how do the cakes endure storage? If they lie down for a day or two before being impregnated with cream, will they not get damp? Wrap or leave open?
fomca
Inna, in general, I have never left the cakes for storage. I bake and make the cream right away. It seems to me that nothing will happen to them in a day. Stack it on the board and just cover it with a waffle bar.

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