The Napoleon cake was and remainsclassic dessert table. Perhaps not everyone knows how to cook it, but each of us has tasted this delicate multi-layered dessert at least once in our lives. Some housewives do not bake multi-layered cakes, mistakenly believing that this process is labor-intensive, long and complicated. We hasten to assure you that you can cook a magnificent dessert without much effort. We suggest you choose a curd recipe for "Napoleon". It has a unique taste and a special consistency. It is impossible to spoil the cake: even a novice cook can bake it, because we will gladly provide a step-by-step recipe, and more than one. Another big plus in the curd version of "Napoleon" is that the dough tolerates freezing well, which will significantly save time during subsequent preparations. Custard can be replaced with condensed milk, sweet sour cream or jam. You can add dried fruits, bananas, nuts to some layers of the dessert. Use your imagination! The distinctive feature of the emperor dessert is the crumbled top and sides. We will tell you a little secret on how to easily and simply decorate your favorite cake. For this you will need: a bar of dark or milk chocolate without fillers, a pastry bag (you can take a homemade paper or disposable polyethylene one) and a piece of glass approximately 20x20 centimeters. Wrap the glass in parchment and put it in the freezer for 20 minutes. In the meantime, melt the chocolate, pour it into the pastry bag, then draw any contours on the cooled glass, add a "leg" 1 centimeter long at the bottom. The thickness of the chocolate pattern depends only on you. Put the glass back in the freezer for a while, literally for 3-4 minutes. Then use a knife to lift the hardened outlines and stick them into the finished cake just before serving.

Curd cake "Napoleon"

The taste of the usual dessert is very different fromordinary, because this recipe for Napoleon cakes contains cottage cheese. This gives the cake a special taste and consistency. You simply must try this cottage cheese fantasy! Ingredients: for the cakes:

• 400 grams of cottage cheese at least 9% fat content
• sugar - 370 grams
• vanilla sugar - optional
• egg - a pair of pieces
• Butter Butter 72% - 120 grams
• baking powder for dough - 15 grams
• flour - 600-700 grams

for cream:

• liter of boiled milk
• sugar - 300 grams
• 4 eggs
• Vanillin - 10 grams
• flour - 60 grams
• starch - 2 tablespoons (30-35 grams)
• butter creamy soft - 3/4 packs

Method of preparation:The recipe is divided into 2 stages - making the cream and baking the cakes. Let's start making the curd cake with the cream. Beat the eggs in a mixer bowl, add sugar and a packet of vanilla. Beat the mixture, just a little, then, stirring constantly, add flour and starch. Make sure there are no lumps. Strain the egg-milk mixture if necessary. Pour in cool milk in a stream, stir until smooth and pour into a saucepan. Put it on the stove and cook until thickened. The mixture burns very quickly, so stir it with a whisk constantly. As soon as the cream has thickened, turn off the heat and add softened butter. Then beat the slightly cooled cream with a mixer. You have succeeded if the cream resembles medium-thick sour cream in consistency. The recipe has smoothly moved on to the second stage - baking the cakes. First, grind the cottage cheese by rubbing it through a sieve. You can immediately buy cottage cheese mass without fruit fillers of 15% fat. Mix cottage cheese, sugar, vanillin, eggs, softened margarine or butter and beat with a whisk until smooth. At the end of beating, add baking powder and mix everything again with a mixer. It's time to add flour. The cakes will be fluffier if you sift the flour beforehand. The dough should be soft but elastic, and not stick to dry hands. Do not worry if there are grains of cottage cheese in the dough. In a cake soaked in cream, they are completely imperceptible. Now is the time to preheat the oven to 180 degrees. While it is warming up, start rolling out the cakes. The thinner you roll out the dough layer, the tastier the "Napoleon" will be. Approximately 19 cakes come out of this amount of dough. Divide the dough ball into equal pieces and roll each one out, but very thinly, on a table surface sprinkled with flour. Cut along the outline you have chosen, you can use a cardboard stencil or simply cut along the edge of an inverted plate. Carefully place the thin cake on a baking sheet. Some cooks recommend using parchment for baking, others argue that it is better to lightly sprinkle the baking sheet with flour. Try both methods and choose the one that suits you. Prick the cake with a fork and put it in the oven. As soon as it puffs up a little and becomes golden brown, it is ready. Take it out of the oven, immediately put the next one in there, and generously grease the first cake with cream. The approximate amount of cream for 1 cake is 3 heaping tablespoons. Bake the cakes in this way and immediately grease them until the dough runs out. Place the cake immediately on a serving plate. Once you've finished baking, cut off the excess and carefully grease the sides. Break one cake into crumbs and sprinkle the product with it. That's it, the wonderful multi-layered Napoleon cake made from cottage cheese dough is ready! Leave the product for a couple of hours at room temperature, then put it on the bottom shelf of the refrigerator for 6 hours. Enjoy!

Juicy cake "Curd Napoleon"

This recipe will be appreciated by loversjuicy pastries. The cake turns out very moist, completely soaked with delicate custard. It is not difficult to prepare, and pleasure is guaranteed. Try it, experiment with us. Ingredients: for the dough:

• 250 grams of cottage cheese
• sour cream - 150 milliliters
• 2 eggs
• sugar-cup floor
• flour - 500-600 grams
• baking powder - teaspoon with a slide
• salt - 1/3 teaspoon

for custard:

• Cow milk boiled 2.5-3.2% fat content - 1 liter
• 2 eggs
• vanilla sugar optional - 25 grams
• flour - 3 tablespoons with a slide
• butter, chilled - 100 grams
• sugar - 200-250 grams

Method of preparation:If you don’t have much time to make the cake, start with the cream. By spreading the cream on the hot cakes, you reduce the minutes of infusing in the refrigerator. If you’re short on time, let the cake sit at room temperature — this way you can serve the cake in just 4-5 hours after you start baking. Choose the cooking method that suits you best, and we’ll start by kneading the dough. Beat the eggs one by one into a bowl, add sugar, salt, and chopped cottage cheese. Mix the mixture thoroughly with a whisk and pour in the sour cream, followed by the baking powder. Gradually begin to add the pre-sifted flour. The dough should be soft and elastic in consistency, slightly loose and grainy when cut. Once you’ve done it, divide the mixture into 8 parts and begin to roll it out — thinly, preferably up to 2 mm thick. Before starting this process, turn on the oven and set the temperature to 200 degrees. The first cake layer is baked for about 8 minutes, and the subsequent ones - no more than 3-5 minutes each. Therefore, it is better if you prepare all 8-10 layers at once. After rolling out the cake layers, sprinkle them with flour and prick them with a fork. Prepare a baking sheet, or better yet, a couple - by baking 2 cake layers at once, you will significantly speed up the process of making the cake. We determine the readiness of the baked goods by the golden-brown color. Some people prefer to brown the baked goods more strongly, then the cake acquires a special flavor. If there are any scraps of dough left, put them in the oven too - they will come in handy for decorating the dessert. The recipe for custard is classic: grind eggs with sugar until it dissolves, pour in vanilla sugar and flour. Add 100 milliliters of milk, and put the rest on low heat to warm up. As soon as it starts to boil, pour in the egg-sugar mixture in a thin stream, stirring constantly with a mixer or whisk. The amount of sugar for this recipe depends only on your taste, you can add another 50-100 grams. Stirring constantly, bring the cream to thicken, remove from heat and let it cool slightly - about 15 minutes. After this time, add the diced butter and whisk vigorously until the butter is completely dissolved in the mixture. When the cream has cooled slightly, start spreading the cakes. For one cake, use about 4 heaping tablespoons of cream - traditionally "Napoleon" should be moist and juicy. Crumble the cake trimmings and 1 cake and sprinkle the top and sides of the prepared dessert. Leave it to soak for 4-6 hours. Enjoy!

"Curd Napoleon" in a frying pan

The beauty of this cake is that itbaked in a frying pan! Yes, no blazing oven, baking paper or vegetable oil. All you need is a round frying pan to make the most delicious curd Napoleon. Ingredients: For the dough:

• a large glass of granular cottage cheese
• 500-600 grams of wheat flour
• some salt
• 2 eggs
• 350 grams of sugar
• 2 teaspoons (without top) of a spoonful of soda
• vanilla - if desired

For the cream:

• a packet of butter 82.5% fat
• 0.4 liters of boiled milk
• 3 eggs
• 35 grams of starch

Method of preparation:First, knead the dough: to do this, mix the fine-grained cottage cheese, sugar, and unslaked soda in a bowl. Beat the eggs in a separate bowl, add salt, vanilla if desired, and beat the mixture a little with a fork. Combine this mixture with the cottage cheese and sugar. To make the dough especially airy and tender, it is better to use powdered sugar instead of sugar. With the right consistency, the dough is soft, elastic, moderately dense, and easily comes off the sides of the dish. The recipe for "Cottage Cheese Napoleon" has come to the baking process: divide the dough into several balls (about ten pieces) and roll each into a thin layer. Heat a dry frying pan (without oil), lightly sprinkled with flour, and fry the cakes on both sides for a few minutes until golden brown. Now it's time to prepare the delicate custard. Take a small saucepan or a saucepan, pour in the milk and the entire portion of sugar. After it has dissolved, add the butter, cut into cubes. Bring the mixture to the boiling point, but do not let it cook. While the milk is heating, beat the eggs and starch into a separate bowl (first dilute it in a few spoons of water). Stir the mixture well and pour into the saucepan, heat until thickened. The cream is ready. You can add vanillin or vanilla sugar, if you like. That's it, the preparations are complete. Now grease the cakes with the finished custard, cut the edges in a circle to give a beautiful shape, and leave the product to soak. If you want to taste the cake as quickly as possible, put it in a preheated oven for 5-10 minutes at a low temperature, about 130-140 degrees. "Curd Napoleon" is ready, enjoy your meal!

Chocolate "Napoleon with cottage cheese"

Below we offer you a recipe for the usualdessert to diversify with chocolate flavor. The cake turns out very sweet, rich. Choose the type of chocolate based on your personal preferences. Ingredients: for the dough:

• 120 milliliters of sour cream, preferably 20-30% fat content
• 0.5 packs of dissolved margarine not less than 72% fat content
• 250 grams of cottage cheese at least 9% fat content
• 190 grams of a glass of sugar (it is better to take powdered sugar)
• 2 eggs
• 1/3 teaspoon of hot soda
• 2-2.5 cups with a hill of sifted flour of the highest grade
• salt

for cream:

• 1 liter of cow's boiled or pasteurized milk
• 2 eggs (yolks only)
• 80 grams of chocolate without fillers
• 1/4 cup of wheat flour
• 50 grams of butter
• 1.5 cups of sugar
• 40 grams of cocoa
• a packet of vanilla sugar
• 100 ml of liqueur

Method of preparation:To make the right dough, rub the cottage cheese twice with a spoon through a fine sieve, mix it with sour cream and pour in unslaked soda. In a separate bowl, combine the warm butter cut into cubes and flour, rub everything well with a fork or your hands. Now add the cottage cheese and sour cream mixture to this mass, beat in the eggs, pour in the sugar and a pinch of salt. Knead the dough, adding flour in portions. Now start rolling out the cakes, but first preheat the oven to 180 degrees. Divide the dough into 9-10 equal pieces and roll out thinly into layers, sprinkling the surface of the table with flour. After preheating the oven, bake 2 cakes at a time, pre-piercing them with a fork. Now the recipe is ready for making the cream: mix the flour, cocoa powder, vanilla, sugar and yolks until smooth. Do not beat - just mash thoroughly with a fork. Then pour in boiled milk and put the mixture on low heat, stirring constantly. After heating the mixture, put in the chocolate broken into pieces and bring to a boil, at the end of the process add diced butter, pour in liqueur (for example, Amaretto). Grease the cakes one by one with hot cream and cut off the excess, leveling the form. Crumble one cake and sprinkle it on the finished product. Let the cake soak for several hours in a warm place. A wonderful, unusual chocolate "Napoleon" is ready - call your household to the table. Enjoy your meal!

Cottage cheese cake with sour cream "Napoleon"

The recipe for the cream for this dessert is as simple as can be - it's just sweet sour cream. The cake turns out slightly sour, emphasizing the taste of the cottage cheese. For the dough:

• fine-grained curd - 300 grams
• butter creamy 82.5% - / 2 packs
• 3 eggs
• a glass of sugar
• a teaspoon without a slide of soda
• vanilla sugar - 10 grams
• flour - about 600 grams or 3-4 full glasses

For the cream:

• sour cream fatty - 2 cups
• sugar - slightly more than a glass
• vanilla sugar - 10 grams

Method of preparation:Since this recipe is extremely simple and you don’t need to brew the cream, start cooking by preheating the oven. Set the temperature to about 180 degrees and start kneading the dough. Rub the cottage cheese thoroughly through a fine sieve and beat the eggs and sugar a little with a whisk. Mix these ingredients in a deep bowl, add soda, salt and leave for a few minutes. The acid contained in the cottage cheese will gradually extinguish the soda, and the dough will be fluffier. While the mass is standing, dissolve 100 grams of butter in the air or in a water bath. Add it to the prepared cottage cheese and egg mass, pour in the sifted flour and knead a stiff dough. Sprinkle the work surface with flour and start rolling out thin cakes. The dough is so flexible that you can wind it on a rolling pin to transfer it to a baking sheet. Bake the layers for no more than 15 minutes, their correct color is light, with golden edges. Grease the hot cake with sour cream without delay, so the cake will soak faster. Grease the finished product on all sides and sprinkle with crumbs. Let the "Napoleon" sit for 10 hours at normal room temperature, and at the end put it in the refrigerator for an hour. Serve the dessert cold, enjoy your meal! As you can see, even the usual classic cake can be prepared with an unusual taste. The curd base gives the dessert an unforgettable taste and density. It takes very little time to make "Napoleon", and you will get a lot of pleasure. Cook with imagination and pleasure, and your loved ones will thank you, gobbling up the delicious cake with both cheeks. We recommend reading:

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