"Napoleon" with apple filling. Apple Napoleon cake - a recipe from my St. Petersburg aunts Apple Napoleon

09.10.2021

Hello dear readers! Homemade "Napoleon" has become a symbol of an entire Epoch - on almost every New Year's and "birthday" table in Soviet times, this delicious cake flaunted in a place of honor - the pride of the hostess. Surprisingly, few people know about apple Napoleon. Meanwhile, this absolutely amazing "brother" of the well-known classic cake is very popular with my St. Petersburg aunts. Apple filling makes its taste even more refined, delicate, noble, magical!

Apple Napoleon according to the recipe of St. Petersburg aunts

Dough Ingredients #1

200 ml of mineral water (Borjomi, Luzhanskaya and other bicarbonate-sodium).
3 eggs.
480-500 g flour.
One third teaspoon of salt.

Dough Ingredients #2

500 g good quality butter.
130-140 g flour.

Custard Ingredients

1000 ml boiled milk.
160 g flour.
150 g sugar.
3-4 yolks.
200 g of good butter.
10-15 g vanilla sugar.

apple filling

3-4 large non-starchy apples.

Puff pastry technology

Whisk the eggs.
Add mineral water, mix well.
Add flour with salt to the resulting egg-water mass, knead the dough. The dough should not be sticky. wrap it in cling film or put it in plastic bag, put aside for a while.
Chop the butter with a sharp knife.
Add flour to it and chop together.
Quickly, so that the butter does not melt, knead the dough.
Dough No. 1 and dough No. 2 are divided into six parts each.
We take one of the parts of the first dough, roll it out.
We put one part of the second dough on it, smear it.
We fold it first in the middle "toward ourselves".
Then to the opposite edge "away from you."
Left to middle.
On right. It turns out that we folded the blank with an envelope.
We put the workpiece in a plastic bag and send it to cool in the refrigerator for 15 minutes.
We do the same with other test pairs.
We take out the first envelope from the refrigerator, roll it into a rectangular layer, fold it with an envelope and put it in the refrigerator again for 15 minutes.
We do the same with other parts.
After 15 minutes, repeat the process of rolling, folding and cooling for the third time.
We heat the oven to 230-250 ° C, put a baking sheet in it so that it heats up.
We take out the envelopes folded for cooling in turn from the refrigerator, roll them into a thin sheet.
We transfer to the back of the baking sheet - it will be easier to throw off the baked sheets on the table.
We pierce the dough in several places so that it does not bubble during baking.
We send it to the oven for 7-9 minutes (the time depends entirely on your oven.
We cut the cooled cakes in the form of a circle or an even rectangle. We will need trimmings for sprinkling.
We stack the finished cakes in a pile.

With experience, you will learn how to roll out the next layer by the time you pull the previous one out of the oven. It is best not to stack the cakes one on top of the other, but to put them separately on a flat surface of the table. so they do not deform and the cake will turn out even.

How to make custard

During the long cooking of the flour mass, I turn on some good audiobook so that the process does not seem boring.

Avoid burning the mass. Otherwise, do not peel off the burnt mass with a spatula - the burnt pieces will spoil the taste and appearance of the finished cream.

How to make apple filling

Wash the apples, peel, remove the seed nest, grate on a coarse grater.
Put in a saucepan, add sugar to taste. If the apples are sweet, then you can not add.
Cook over low heat until almost complete evaporation of the liquid, cool.

Apple Napoleon cake assembly

To prevent the cake from fidgeting on the platter, brush the platter with a small amount of custard before laying the first cake layer.

Not all today! Enjoy your work and delicious tea drinking!

Without defrosting, place the sheets of dough on a baking sheet lined with parchment at some distance from each other and place in a cold oven. Set the temperature to 190°C and turn on the oven. Bake the dough until it is very puffy and golden brown, about 20 minutes. Cool slightly and disassemble the dough into as many layers as possible. Lay out the layers separately to dry (on wire racks or parchment) for 6-8 hours.

For the filling with a lemon, remove the zest with a fine grater, mix with 1 tbsp. l. sugar, close and set aside. Cut the apples lengthwise into quarters and peel from the core; cut into very thin slices, put in a bowl for cooking jam or a saucepan with a thick bottom. Pour lemon juice, sprinkle with sugar, put 2 cinnamon sticks, mix gently and leave at room temperature for 6-8 hours.

Place the bowl of apples over low heat, bring to a boil, stirring gently from time to time. Remove the foam, if there is any, pour in the Calvados and cook until the apples are transparent, 30 minutes. Let cool completely, at least 2 hours.

Remove the apples from the syrup with a slotted spoon into a bowl. Put the syrup on high heat and evaporate by half. Cool down again. Heat the remaining cinnamon stick over the fire, holding it with tongs, and crush it in a mortar as finely as possible.

Find the bottom one among the layers of dough and coat it with apple syrup with a cooking brush. Arrange the apples so that they cover the cake in a thin, even layer. Lay the next layer of dough on top, brush it with syrup on top and lay out the apples. Sprinkle with cinnamon. Repeat with the remaining cakes and apples, sprinkling cinnamon through the layer. Do not lubricate the last layer with anything. Put a not very heavy press on the assembled cake and leave for 30 minutes.

Cake Napoleon with apple layer

Napoleon's recipe has been known since 1850. Of course, since those distant times, classic recipe Napoleon cake has undergone some changes, in addition, a huge number of variations on this theme have appeared, Napoleon cake with fruit layers, Napoleon cake from shortcrust pastry etc. We offer you a recipe for Napoleon cake from the floor puff pastry on sour cream and with an apple layer.

Ingredients:

Flour - 250 grams
Butter or margarine - 225 grams
Sour cream - 100 grams
Egg - 1 piece
Egg yolk - 2 pieces
Salt - a pinch
Milk - 0.5 liters
Sugar - 200 grams
Eggs - 2 pieces
Flour - 2 tablespoons
Butter - 200 grams
Sour apples - 1 kilogram
Sugar - 100 grams
Water - 100 milliliters

Step-by-step recipe for making Napoleon cake with apple layer:

First of all, let's prepare the floor puff pastry on sour cream. In a bowl, put 100 grams of sour cream, one egg, 2 yolks, a pinch of salt, mix well and set aside.

On a coarse grater, grate 225 grams of well-chilled butter or margarine, all the while sprinkling grated butter with flour. In total, we need 250 grams of flour. Mix flour with grated butter. In no case do we overdo it.

Add the egg-sour cream mixture to the grated butter and quickly knead the semi-puff pastry. We collect the dough into a ball, put it in a plastic bag and send it to the refrigerator for 12 hours, you can - for a day.

Let's prepare the apple pie. Wash one kilogram of sour apples, peel and core. Cut into small pieces, put in a saucepan, add 100 grams of sugar, 100 milliliters of water and cover with a lid.

We put on fire, bring to a boil and cook over low heat until the apples are ready. Evaporate excess moisture. Doing applesauce and chill in the refrigerator.

Let's prepare the custard. We break 2 eggs into a bowl, add a little milk from the cooked 500 milliliters, add 2 tablespoons of flour and mix with a mixer or by hand until a homogeneous mass is obtained, do not beat.

Pour the rest of the milk into the moistened cold water saucepan, add 200 grams of sugar, mix, bring to a boil. Add 150 milliliters of hot milk with sugar to the mixture of eggs and flour, mix again with a mixer without beating, and return in one motion to the pan with hot milk.

Cook the custard until the first rolls appear (do not boil) over low heat, stirring constantly. The finished cream can be mixed again with a mixer so that it is homogeneous. We cool in the refrigerator.

WITH custard you can cook puff pastry rolls, choux pastries Swans, Clown Cake and many others delicious desserts. Recipes for cakes and pastries with custard can be found in the section Cakes and pastries on our website http://www.videoculinary.ru.

The dough has aged in the refrigerator, you can start baking cakes. Divide the prepared dough into 5 equal parts. We roll each part into a layer 2 mm thick.

We spread it on a baking sheet slightly moistened with water, make punctures with a knife and bake in an oven preheated to 220 -230 degrees Celsius for 5-6 minutes. The crust should brown well.

Put the finished cake on a wooden board. Using a plate or a split bottom, cut out a circle with a diameter of 24-25 centimeters and let cool. We chop the cuttings. Add two tablespoons of powdered sugar to them and mix.

In a mixer bowl, put 200 grams of soft butter and 10 grams of vanilla sugar, beat the butter into a white lush mass and, without stopping beating, gradually add the chilled custard.

Let's start assembling the cake. We grease the plate on which we will collect the cake with cream. We put the cake on it, spread and level the 5th part of the cream on the cake, another cake on top, cream on it.

Lubricate the third cake with a thin layer of cream, evenly distribute applesauce on it. We cover the applesauce with a thin layer of cream, put the 4th cake on it, cover it with the 5th part of the cream, put the 5th cake on top, lightly press down and coat the whole cake with the remaining cream.

Sprinkle the sides and top of the cake with prepared crumbs, sprinkle the top of the cake with powdered sugar. You can decorate the cake with berries or cream flowers.

Cake Napoleon from half puff sour cream dough with an apple layer is ready. We put it in the refrigerator for 3-4 hours so that the cakes are saturated with cream. On our website http://www.videoculinary.ru in the Cakes and Pastries section you will also find the classic Napoleon cake recipe from instant puff pastry.

finished cake We cut Napoleon with a knife - a file, while you can’t put pressure on the cake. Serve Napoleon Cake from semi-puff sour cream dough with an apple layer to festive table to tea or coffee.

Good morning readers! Today I wanted to write a recipe for everyone's favorite, which has become a classic, the Napoleon cake with a "zest" of semi-puff pastry on sour cream, with an apple layer.
I usually make the dough at night, and bake the next day, but first things first:
1. Prepare semi-puff pastry on sour cream: in a bowl, mix sour cream, 1 egg and two yolks, add a pinch of salt

2. Mix with a spatula until smooth

3. Prepare flour and cold, you can even freeze a little butter, you can also margarine, so it will be easier to grate it

4. Pour the flour on the table, grate the butter, sprinkling with flour, but in no case should you rub it!

5. Next, pour the egg-sour cream mixture into the flour and butter and quickly knead the dough
6. We remove the dough in a bag or wrap it in cling film and put it in the refrigerator for 12 hours, you can overnight
7. Bake the cakes in a preheated oven, 5-7 minutes

8. Prepare the custard
Break 2 eggs into a bowl, add 2 tablespoons of flour, a little milk from cooked 500 ml

Stir with a whisk, until smooth, so that there are no lumps
Next, pour milk into the pan, add 180 grams of sugar and put on fire, stirring, heat until boiling, select about 120 ml of hot milk with sugar, add to the egg-flour mixture, mix well and in one motion return the mixture to the pan with milk, cook , stirring all the time, over low heat until thickened, do not boil

The custard is ready, cool it, proceed to the preparation of the apple layer. To do this, wash, peel and peel the apples and core, cut into cubes and cook until soft with 50 grams of sugar and a little water, then puree the apples with a blender

We proceed to the preparation of cream for assembling the cake

Butter, preferably 82.5% fat, beat at room temperature into a white fluffy mass, add chilled custard a little at a time

Finally, assembling the cake
We put a drop of cream on the dish on which we will collect the cake, the first cake is on top, due to the cream it will not ride on the plate and it will be more convenient to work
Gently coat the cakes with cream, on some, apply applesauce on top of the cream, coat the cake with cream

We all love and know this popular cake like "Napoleon". From him directly breathes a carefree childhood. With a soft cream, gentle, it is somewhat reminiscent of ice cream.

But nowadays it's common classic cake hardly surprise anyone. But if you change it a little, then it's a completely different matter. The author of the recipe for creating such an unusual dessert was inspired by the incredibly fruitful autumn for apples. That's why the filling of this cake is delicious apple cream …

Ingredients

Cooking

1 Cooking cream. Peel the apples. Grate them. Simmer over low heat with water, vanilla sugar and cinnamon. The mass will be ready when it softens and turns into a puree. Then add condensed milk. Simmer another 10 minutes. Let the cream cool down.
2 Defrost store-bought puff pastry yeast-free dough or cook it yourself. Divide it into 2 parts and roll out. Each should be the size of a baking sheet. Bake 2 cakes for 20 minutes at 180 degrees.
3 Cut the cakes so that you get 4 identical squares. Chop up the cuts.
4 Lubricate the cakes with cream, lay them one on top of the other. Sprinkle the top cake with crumbs from scraps. Leave the cake in the refrigerator overnight or longer. He must be very well soaked!