Custard with lemon zest for Napoleon. Holiday Napoleon cake with lemon zest. Curd custard for Napoleon: recipe with photo

Baking a real Napoleon cake is not so easy. Here http://www.videoculinary.ru/recipe/tort-napoleon/ you can find a detailed step-by-step recipe with a photo of the classic Napoleon cake. It is for those who are not lazy.

We will prepare something simple for you. Portioned Napoleon cake made from ready-made puff pastry with lemon cream and berries.

Ingredients

one pack of ready-made puff pastry (preferably yeast-free);
¼-1/2 teaspoons cinnamon;
a few pinches of granulated sugar;
two glasses of whipping cream;
120 grams of cream cheese;
lemon;
½ cup honey;
fresh berries (any to taste).

Cooking steps

1. Grate the lemon zest on a fine grater. All you need is one tablespoon of zest powder. Squeeze two tablespoons of juice from the citrus pulp.

2. Thaw the finished puff pastry and cut into rectangles or squares. It is more convenient to use the version of the dough that is already sold in the form of small pieces for cakes.

3. There is no need to roll out the dough. Simply place on a baking sheet covered with baking paper. Sprinkle each piece of dough with cinnamon and granulated sugar.

4. Place the baking sheet in the preheated oven for 15 minutes.

5. Carefully divide the baked dough into several layers. If you have a yeast-free version, it will be easy to divide it into three layers. If the dough is yeast, then most likely you will only get two cake layers. It is best to divide hot dough, since as it cools it will separate into layers that become heavier and heavier. Then let the cakes cool.

After the dough has cooled, you can start preparing the cream.

6. Whip the cream.

7. In another bowl, combine cream cheese, honey, lemon zest and lemon juice. Mix thoroughly until smooth.

8. Combine the whipped cream with the cheese mixture and mix thoroughly one more time.

9. Generously spread each layer of cooled dough with the prepared cream.

10. Place berries on cream. You can use any berries as a fruit filling for Napoleon cakes: blueberries, raspberries, currants, blackberries. If you take larger berries, such as strawberries, you will have to cut them into small pieces.

This is all. The simplest portioned Napoleon cake, prepared at home with almost no effort, can be served.

P.S. Sometimes it happens that baked cakes are very difficult to separate into layers. They crumble into crumbs. Nothing works. This happens especially often when using yeast portioned dough, that is, one that is initially small cakes.

There is no need to despair. As a rule, cakes that are difficult to separate are quite thin. And they can be used as layers of the whole cake.

Compound:
Cakes:

200 g sour cream
200 g margarine
2 eggs
a little salt
1/2 cup sugar
1/2 teaspoon soda
4 1/4 cups flour

Cream:

1 liter of milk
2 eggs
250 grams of melted ice cream
1 cup of sugar
4 tbsp. spoons of flour
zest of 1 large lemon
250 g butter

Preparation:

Add soda to sour cream and mix. Sift 3 cups of flour into a bowl and cut into margarine. Grind flour and margarine into crumbs. Then add eggs, sour cream, salt and mix, add the remaining flour and quickly knead the soft dough. Divide the dough into 16 equal parts and roll into balls, put in the refrigerator for several hours. Take out one ball, flatten it slightly, and place it on parchment. Lightly sprinkle with flour to prevent the dough from sticking to the rolling pin and roll out very thin. Then place a lid or plate on the rolled out cake and trim, do not remove the trimmings. Prick the cake with a fork to prevent it from puffing up. Bake the cakes until golden brown. Remove the trimmings; they will be needed for sprinkling. While the cake is baking, roll out the second one.
For cream: Grind eggs with sugar until white, add flour, melted ice cream and 1 glass of cold milk. On the website, the cook saw a recipe for Napoleon, where ice cream is added to the cream. She wanted to try it :), mix thoroughly. Heat the remaining milk. Pour hot milk into the cream in small portions, stirring vigorously. Put the cream on the fire and bring to a boil over low heat, then increase the heat and cook, stirring constantly until thickened. Remove the thick cream from the heat and cool to room temperature, add the zest to the cooled custard lemon and stir. Beat butter at room temperature, then add custard in portions to the butter, continuing to beat, and beat well.
Place the cake on a dish, place about 4 tablespoons of custard on the cake cream and distribute over the entire cake, cover with the second cake and so collect all cake. Coat the top and sides of the cake with cream. Grind the trimmings in a blender and sprinkle over the entire cake. Leave the cake to soak at room temperature for 1 hour. then put it in the refrigerator overnight. Get “ Napoleon” from the refrigerator 30 minutes before serving.

Somehow my love with Napoleon did not work out. When I was little, it was customary in the family to bake pies that were tastier than my grandmother’s and great-grandmother’s))) I haven’t tried the pies until now, and I didn’t like the cakes that they bought at all - the cream is tasteless, they crumble into crumbs, ugh...
Later, I baked from ready-made puff pastry, wanting to please my mother-in-law - Napoleon is her favorite cake. The result did not inspire me, it was tasty, but not that, not HE).
It all ended when I made friends with chopped puff pastry from Irina - chadeyka - made friends once and for all. With this dough - a layer cake, well, let's call it Napoleon, I don't know how correct it is - this is exactly the cake you can fall in love with))) OH!

“I call puff pastry unleavened dough - which consists of flour, butter, water and salt.

Proportions
2 parts flour, 1 part butter. For 200 grams of flour we take 100 grams of butter, a pinch of salt, 4-5 tablespoons of water.
Often, in different books and magazines, different chefs give different recipes, such as 185 grams of flour, 110 grams of butter, and so on. I think all this is from the evil one, to give, so to speak, individuality to the recipe. Essentially, this does not change anything, neither taste nor texture.

Theory
It is important that the butter in this dough is not completely evenly mixed with the flour, but rather appears as small pieces encased in flour. Tiny pieces of butter in the dough are flattened when rolled out, creating layers, and when baked, steam and fat (butter contains water) separate the dough into layers.
Salt is important to give elasticity to the dough.
The butter must be taken cold, from the refrigerator, so that it does not saturate the flour, but is only enveloped in it.

Practice
To ensure that the butter is evenly mixed with the flour and does not melt, you can grate it, rub it with the flour with your hands, chop it with two knives (this is convenient to do with two knives), you can use a food processor, or you can use a special device for chopping dough.
Knead this dough with water, egg or milk, while the products should be cold. In this case, the butter will not melt during kneading.
In order to knead such a dough, make a well in the butter-flour crumbs obtained by any of the above methods, pour in liquid and knead, gradually collecting everything into a lump. Once you get a lump, stop! No need to knead anymore. The structure of this dough should be uneven; it will become smooth when rolled out.

Bakery
The easiest way is to roll out the finished dough immediately, put it in a mold and put it in the refrigerator for at least half an hour or in the freezer for 15-20 minutes.
Before baking, the surface must be pricked so that excess steam escapes through the holes, otherwise the dough will swell with bubbles. But if it’s swollen, don’t worry, puncture the blisters and that’s it.
If the filling is liquid, it can soak the dough and it will not bake, so this dough is often baked in advance - first with a load, pressing the bottom with dry peas, for about 20 minutes, and then without a load, so that the bottom dries, for about 10 minutes.
If the filling is dry, no pre-baking is needed."

I love this dough with ardent love. Everything works out with him; a tart with caramelized apples or other fruits and berries, a quick thin salty biscuit pie with cheese, etc. etc. Simple products that you always have at home, and you’re always tempted to bake something for dinner.

From the ingredients specified in the recipe, I got 12 small-diameter cakes. I rolled it out with a rolling pin, sprinkled it with flour and cut it out onto a plate. The result is fragile, “bubbly” cakes. Bake the rest of the dough, make crumbs, which at the end sprinkle on the finished cake.

Lemon cream .

1/3 tbsp. lemon juice
1 tbsp. l. lemon zest
1 cup of sugar
2 eggs
350 g sl. oils

Bring lemon juice, zest and sugar and 50 grams of butter to almost a boil. Lightly beat the eggs (at room temperature, or take them out of the refrigerator, put them in warm water to warm up - otherwise they will curdle when mixed with lemon juice) and, with constant stirring, pour into the hot lemon juice in a very thin stream. Return it all to low heat and, stirring, bring to a boil. Cook for another 5 minutes (stirring constantly) until thickened. Cool.
Beat the rest of the butter until fluffy and light and combine with the lemon custard, beat well.

Generously coat the cakes with cream and leave to soak at room temperature for a couple of hours, then put in the refrigerator. Before serving, the cake should sit for at least half a day. And the result is guaranteed!

Step 1 out of 11

We are preparing the cakes.
To do this, pour 150 ml of water into a cup. Add 1 tbsp to water. a spoonful of vinegar and 2-3 tbsp. spoons of vodka. Mix everything.
Separately, beat 2 eggs into a bowl, stir with a fork, adding a pinch of salt. Do not beat. Combine water and eggs. Stir. The liquid may come out in flakes. Do not worry.

Step 2 out of 11

In a large bowl, sift flour (600 g) and add butter or margarine, cut into cubes. Chop the butter into the flour with a chef's knife, mixing everything together. It's better not to do this with your hands. Hands change the structure of the dough.

Step 3 out of 11

From the resulting butter-flour mass, make a mound with a depression in the center. Pour the egg mixture into the center. Knead the dough.

Step 4 out of 11

Divide the dough into 12-14 balls, place on a large dish, cover with film and place in the refrigerator for 1.5 hours.

Step 5 out of 11

We bake the cakes. Preheat the oven to 200-220 degrees.
Take 1 ball out of the refrigerator. The rest remain covered in the refrigerator. Roll out the balls on baking paper (this is so that the shape of the Napoleon does not change later). Roll out thinly. Cut out the desired shape. I use a plate as a mold.

Step 6 out of 11

I didn't remove the cake scraps. I baked them like that on a baking sheet. Afterwards they will go for sprinkles.
We transfer the baking paper with the cake onto a baking sheet and bake.
This is how we bake all the cakes. While one is baking, roll out the next one. My oven allows you to bake on 2 baking sheets at the same time. I rolled out 4 cake layers at once (two in the oven, two in line).
Allow the finished cakes to cool. Place them on something flat (tray, board). If the cooling pan is not perfectly flat, the hot cakes will take that shape. Do not stack hot cakes on top of each other. They will get damp.

Step 7 out of 11

From the specified amount of dough products I got 14 cakes 24 cm wide.

Preparing the cream.
Mix flour, starch, sugar in a saucepan. In a separate bowl, beat the eggs (no need to beat them too much, just stir until smooth with a fork). Add 1.5 liters of milk to the eggs. Stir and then add the egg-milk mixture to the flour mixture. Mix well. Place on low heat and stirring constantly, cook the cream until it boils. The cream is cooked for about 5 minutes.

Step 8 out of 11

Place the bowl of cream in another wide bowl over ice water (water + ice + salt). Let it cool. Cover the top of the cream with cling film so that there is no air between the film and the cream. Otherwise, the cream will have a crust. You can do without ice water. If you are not in a hurry, just cover the cream with film and leave it to cool somewhere in a safe place (away from children and so that they themselves do not sit on the hot cream).

Step 9 out of 11

We are waiting for it to cool completely.
Cream butter at room temperature. Add the cooled cream in batches. Beat with a mixer. The cream will turn out thick. You can dilute it with milk. It took me half a liter. At the very end, add the zest of 1 lemon or the zest of 1 lime. You don’t have to add lemon or lime, but then it’s better to add vanilla or vanillin.
4. Assembling the cake.
Take a springform pan or a wide pan. Cover it with film or baking paper so that all the walls of the mold are covered with paper and the edges of the paper protrude far beyond the pan. This will help pull the cake out of the mold after soaking.
Place the first cake layer on the bottom, 2-4 tbsp on it. spoons of cream, more cake, again cream... and so on until all the cakes are gone.

Step 10 out of 11

Since there will be enough scraps, all the cakes will be used for their intended purpose. We do not immediately coat the last cake with cream. We don’t spread the last layer of cake at all. We wrap the edges of the paper in the center, place them on the last ungreased cake layer and cover with a plate and place the cake in the refrigerator to soak for at least 4-5 hours. The plate serves as a light weight. Leave a little cream for the final stage (a little cream will go on the walls of the cake and some on the top cake).
When the cake is soaked, remove it from the mold. Freeing from paper. Place on a plate. Grease the top layer with cream and coat the sides of the cake. Grind the trimmings into crumbs in a blender. Sprinkle the sides and top of the cake.

Ready!

How to sprinkle? We take the cake in one hand, the crushed crumbs in the other. We bring an open palm with crumbs to the cake and, as if slapping the edges, attach the crumbs to the cake. Just sprinkle on top of the top crust.
If you decorate the cake like I do with chocolate, then I advise you to sprinkle the edges of the cake, where the transition from the top cake to the edge is good, with crumbs. Otherwise your cake will look crooked.

Calories: Not specified
Cooking time: Not indicated

Surely, you know, since as a child your mother or grandmother always spoiled you with it. Well, we decided to show you how to make Napoleon cake with lemon custard

You will need:
- puff pastry without yeast - 1 pack.
For cream:
- milk 3.2% fat – 0.5 liters;
- wheat flour or potato starch – 2-3 tablespoons;
- chicken egg – 2 pieces;
- butter – 50 g.
- sugar – 180 g;
- lemon – 1 piece.

How to cook with photos step by step

To prepare the Napoleon cake, break the eggs into a bowl and beat them lightly with a whisk.

Add flour to the eggs and stir.

Pour out half a glass of milk from the total volume. Pour the rest of the milk into the pan, add sugar and stir, place the pan on the stove, bring the milk to a boil.

Add the milk that you poured to the egg-flour mixture, stir until smooth.

Add hot milk into this mixture in a thin stream, stirring constantly.

Place the cream over low heat and cook until thickened, stirring constantly so that the cream does not burn.

Wash the lemon and remove the zest using a fine grater or a special knife.

Add butter to custard.

Beat with a whisk until the consistency of the cream becomes homogeneous.

After preparing the custard, you need to start baking the cakes. Thaw the puff pastry at room temperature. The Napoleon cake will turn out as tasty as if you prepared the dough for it yourself. Roll out the dough into a layer about 0.5-0.3 cm thick and prick with a fork.

Place the finished layer on a baking sheet and sprinkle with cold water. Bake in a preheated oven for 15-20 minutes at 200˚C.

Cool the cake and cut into 3 equal parts.

Spread two parts well with cream.

Break the third part into small pieces, they will be used for sprinkling.

Sprinkle the puff pastry crumbs over the top and sides of the cake. The cake can be cut into pieces and served.