Napoleon cake from Emma's grandmother. Napoleon cake recipe with custard the most delicious from Emma's grandmother Napoleon cake classic recipe from Emma

Calories: Not specified
Cooking time: Not indicated

Napoleon cake is such a sweet treat that it is very hard to resist. I made this cake for the first time in my youth, when I was about 15. Then I surprised my beloved daddy. He is an avid lover of this delicacy. Since then, now, every year, I prepare this cake for my father’s name day. Yesterday, while leafing through my culinary notebook, I discovered a simple recipe for Napoleon layer cake with custard, which was different from the one I was used to always making. It would have been a sin not to try it. You know, to be honest, the cake turned out excellent. I liked it even better than the one I always baked before. The cakes really came out like puff pastries. Therefore, you can even use these cakes for other baked goods.

I used traditional custard as cream. It was with this that the cake turned out soft. You can also coat the cakes with boiled condensed milk, but in this case the “Napoleon” will be crispy.
See also how to make Napoleon cake from Grandma Emma, ​​video recipe:

Recipe with photos step by step:

Place some flour on the table and grate the butter.
Crack the eggs into a measuring cup.




Add salt and bite to them.




Then pour in water to the 500 milliliter mark. Beat the ingredients with a mixer.










Add the egg mixture little by little to the butter and flour.




Knead the dough as if it were more of it, gathering rather than kneading.




Cut the dough in half, place it in cling film and place it in the freezer for 2 hours. This point is very important, so don't neglect it.
After the specified time, divide the dough into even pieces.
Roll each one into a fairly thin layer, trim the edges with a pizza cutter. Make holes with a fork. Bake all the cakes in the oven. Baking time – 15 minutes, temperature – 180 degrees.




Prepare the cream. Pour milk into a saucepan, add sugar and put on fire.






In a glass, beat eggs with flour.




When the milk is hot, take two ladles to the egg mixture.
Beat again and then combine the egg mixture with the milk. Brew the cream. Add vanilla sugar to it.
In a bowl, combine the butter and cream, beat and leave to cool.




Coat the cake layers with cream.








At the end, simply crumble the Napoleon cake and decorate it with marmalade slices.
Bon appetit!

Napoleon is one of many people's favorite cakes. Soft multi-layered cake layers and delicious custard are what have made it a cake for many generations. However, today not every “Napoleon” meets former standards. Therefore, in order to please yourself and your loved ones with a delicious dessert from childhood, it is worth preparing it at home.

Cake "Napoleon from Grandma Emma" with custard

What ingredients will be needed:

For the test:

• Flour - four hundred grams.
• One egg.
• Margarine for baking - three hundred grams.
• Water - one hundred milliliters.
• Salt - half a teaspoon.
• Vinegar - one tablespoon.

For cream:

• Flour - one hundred grams.
• Milk - seven hundred and fifty milliliters.
• Oil - fifteen grams.
• Eggs - three pieces.
• Sugar - two hundred and twenty grams.
• Vanilla sugar - fifteen grams.

For powder:

• Powdered sugar - two tablespoons.

Preparing the dough

We use the recipe with custard to prepare the “Napoleon from Grandma Emma” cake. In order to simplify the cooking process as much as possible, we will bake the cakes from simple, quickly prepared layers of dough. Initially, you need to prepare a liquid base. If you have measuring utensils in your kitchen, then this is exactly the case when you need to use it, since you must strictly observe all the proportions specified in the recipe for the Napoleon cake from Grandma Emma.

So, break one egg into a measuring cup, add half a teaspoon of salt, one tablespoon of vinegar (7%) and stir. Next, you need to pour in such an amount of water cooled in the refrigerator so that the entire volume of the liquid is 190 ml. Be sure to place the prepared mixture in the refrigerator.

Next, we continue the process of preparing puff pastry. Sift 375 g of wheat flour onto a kitchen board. On top of it, grate 300 g of margarine with a high percentage of fat content, well frozen in the refrigerator, on a coarse grater, constantly carefully mixing it with flour, but without grinding. Make a slide out of these components.

Mixing the ingredients

The next step in preparing the “Napoleon from Grandma Emma” cake is to combine the prepared ingredients. To do this, in the formed slide, you need to make a depression in the center and gradually pour the mixture cooled in the refrigerator into it and mix.

A simple puff pastry needs to be formed fairly quickly, but under no circumstances should you knead it, as it will lose its layeriness. The dough must be lifted from the sides to the middle, as if laid out in layers and not pressed too hard. After this, you need to wrap it in film and place it in the refrigerator for eight to ten hours.

Preparing the cream

In order to prepare the custard for the “Napoleon from Grandma Emma” cake, you need:

1. Take an aluminum pan, pour water over it, and then pour in 750 ml of milk.
2. Place the pan on the fire and, when the milk becomes hot, pour in 225 g of granulated sugar in a thin stream. Don't forget to stir all the time.
3. So bring to a boil and turn off the heat.
4. Then, in accordance with the recipe for the “Napoleon from Grandma Emma” cake taken for preparation, you need to combine milk, flour and eggs. To do this, take a suitable bowl, pour 90 g of sifted wheat flour into it and break three chicken eggs.
5. Stir with a whisk so that there are no lumps left.
6. After this, pour in 150 milliliters of boiled milk with sugar from the pan and stir well.
7. Then pour 150 ml of milk again and mix again.
8. Carefully pour the resulting liquid mass from the bowl, stirring constantly, into the pan with the remaining milk and sugar.
9. Light the stove, bring to a boil over low heat and cook until the cream thickens, constantly stirring vigorously with a whisk.
10. After thickening, remove the pan with the cream from the heat and add 15 g of margarine and half a teaspoon of vanilla sugar. Stir carefully and pour into an enamel bowl.

Wait until the cream has cooled completely, cover the dish with a lid and put it in the refrigerator to cool.

Forming a cake

After the time required for cooling the dough has passed, it must be removed from the refrigerator and placed on a floured work surface. Cut the dough into four parts: three identical and one smaller. The last part after baking will be used as a topping. In order to easily roll out the cakes, you need to sprinkle the table and rolling pin quite generously with flour.

Roll each part of the dough into a layer, the thickness of which should not exceed three to four millimeters, and the size should not be larger than the size of the baking sheet on which it will be baked. It is also important to wet the edges of the pan to prevent the dough from rising. Additionally, pierce the rolled out layer of dough with a fork.

Placed on a baking sheet, the future cake is sent to an oven preheated to 220 degrees. It cooks for about thirty minutes.

It is very easy to check the readiness of the cake. If the cake raised by the edge remains smooth and does not bend, it means that it is already baked until ready. The baked cakes should be placed on the table and left to cool completely. And the one that will be used for powdering needs to be left in the oven for a longer time so that it turns out to be dark brown.

When the cream and cakes are prepared, all that remains is to form them into a cake:

• Place the first cake on a cutting board and spread with cream.
• Repeat the process with the remaining cake layers.
• Grind the cake for sprinkling in a blender with the addition of two tablespoons of powder.
• Decorate the classic “Napoleon from Grandma Emma” cake with the resulting mixture.

Leave to soak for several hours, then cool in the refrigerator and serve.