This cake is very easy to make and tastes like the classic Napoleon.
There are several nuances when preparing a cake.
It is very important to take thin cookies. A cake made from thick cookies turns out to be rough. And from the thin ones it is beautiful.
The cream for the cake can be anything - custard, sour cream, cream. But it is important that the cream is quite liquid so that the puff pastries are well soaked. If using buttercream, the cookies must be moistened with milk, otherwise the cake will be dry and crispy. Depending on the cream, the cake will taste different.
COMPOUND
500g puff pastry "Ears"
CREAM
500g 33~35% cream, 0.5 cups sugar (100g)
Buy ready-made puff pastries in advance.
Set aside a few cookies to decorate the cake.
Cream
Whip the cream to soft peaks.
Stir in sugar.
The cream will become thinner after adding sugar.
To flavor the cream, stir in 1~2 teaspoons of cognac or 5 drops of Vanilla flavoring.
Assembling the cake
Cover the mold with polyethylene film so that the ends of the film hang out.
Place a layer of cookies tightly on the bottom of the pan.
Pour cream onto cookies.
Alternate layers of cookies and cream until they are gone. There should be a layer of cream on top.
Cover the top with cling film and place in the refrigerator for at least 10 hours. It is advisable to let the cake soak for 24 hours.
When the cake is soaked, remove the top covering film from the mold.
Place a dish on the mold and turn the structure upside down.
Remove the pan from the cake and remove the film that was on the bottom of the pan.
Crush the reserved cookies into crumbs.
Lightly brush the top of the cake with sour cream or cream and sprinkle thickly with crumbs.
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Other cream options. |
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Step-by-step recipes for homemade “Napoleon” cake from “Ears” - classic, quick with banana and sour cream
2018-04-06 Liana RaimanovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
2 gr.
10 gr.
Carbohydrates
12 gr.148 kcal.
Option 1. Classic recipe for Napoleon cake made from Ushki cookies
Today, no-bake cakes are very popular. Their advantage is that they are simple and quick to prepare. For example, the “Napoleon” cake made from puff pastry “Ears”, where the layers are coated with custard, turns out very tasty, juicy, crumbly, and is almost no different from a traditional cake baked in the oven.
Ingredients:
- 840 g “ear” cookies;
- 5 glasses of milk;
- 220 g sugar;
- 65 g flour;
- 3 eggs;
- butter - 265 g;
- vanilla extract - 10 ml.
Step-by-step recipe for “Napoleon” cake from “ears”
Break the eggs into a small cup, combine with the sifted flour, and mix everything with a whisk.
Pour milk into a saucepan, place on the stove over medium heat, add sugar, bring to a boil.
Add beaten eggs and flour into hot milk, mix everything with a whisk until a soft, homogeneous consistency.
Add butter, vanilla extract to the cream, beat with a hand blender.
Dip each cookie in the prepared cream and place in a deep springform pan in a circle in several layers.
Pour the remaining cream on top of the formed cake.
Place in the refrigerator for several hours to soak.
This cake can be made in different heights: if you don’t want it to be very tall, take a shallow mold; if you need a large one, use a mold of the appropriate size.
Option 2. Quick recipe for “Napoleon” cake from “Ears”
And if you don’t have time to build something original for a tea party, then you can use a quick recipe for Napoleon cake made from ear cookies. There is no need to prepare custard here, just put the finished semi-finished product in a mold, soak each layer with condensed milk and sprinkle with chopped walnuts. It also turns out tasty and juicy.
Ingredients:
- cookies “ears” - 575 g;
- condensed milk - 340 g;
- walnuts - 130 g.
How to make Napoleon cake from ear cookies
Place cookies in a springform pan in a circle in one row, coat generously with condensed milk.
Place a second layer of cookies on top, coat with condensed milk again. Repeat this until all the cookies are gone.
Remove walnuts from garbage and grind in a blender.
Grease the sides of the cake and the top with condensed milk, sprinkle with nuts.
Place the cake in the refrigerator for 12 hours.
When serving, cut into portions and place on plates.
You can replace walnuts with any other nuts, even regular peanuts.
Option 3. Napoleon cake made from Ushki cookies with banana
You can diversify the taste of the cake, make it more interesting and unusual, by placing banana pieces mixed with cookies. It is also soaked in custard, to which, in addition to eggs, butter, milk and sugar, starch is added, which promotes good thickening.
Ingredients:
- 760 g “ear” cookies;
- 715 ml milk;
- 1 egg;
- sugar - 320 g;
- 40 g starch;
- 70 g flour;
- vanilla extract - 5 ml;
- butter - 120 g;
- 2 bananas;
- 300 g of fresh any berries.
Step by step recipe
Pour milk into a saucepan, mix with egg, sugar, vanilla extract, starch and flour.
Lightly whisk the mixture.
Place over low heat and stir until it reaches a thick, smooth consistency.
Add butter to the hot cream and whisk until smooth.
Set the cream aside to cool partially.
Peel the bananas and cut into slices.
Cover the container with parchment or foil, place the “ear” cookies in one row, coat with cream.
Place several banana slices on top, again cookies, cream and bananas, etc.
Grind the remaining “ears” in a blender into crumbs.
Coat the surface of the cake with cream and sprinkle with cookie crumbs.
Place the cake in the refrigerator overnight.
Decorate with berries.
Instead of bananas, you can also use kiwi, orange slices, tangerines, pineapple pieces and any other fruit, in any case it will turn out very tasty.
Option 4. Cake “Napoleon” from “ears” with sour cream
This version of the “Napoleon” cake made from ears can also be included in the list of quick recipes. The advantage of this recipe is that the sour cream is quickly absorbed into the cookies, thereby making the product even juicier, softer, literally melting in your mouth.
Ingredients:
- cookies “ears” - 1 kg;
- sour cream with high fat content - 345 g;
- powdered sugar - 155 g;
- dark chocolate - 100 g for sprinkling the cake.
How to cook
Place the sour cream in a mixer container, add powdered sugar, and beat at low speed for 2-3 minutes.
Dip each cookie into the prepared cream and place in layers in the mold.
Grind the dark chocolate on a fine grater.
Spread the remaining cream over the sides and top of the cake.
Sprinkle the entire cake with chopped chocolate.
Refrigerate for 10 minutes and serve.
Instead of powdered sugar for the cream, you can use regular sugar, just add lemon juice or a little acetic acid a few seconds before the end of whipping to better dissolve the sugar crystals.
Option 5. Napoleon cake made from Ushki cookies with poppy seeds
Another stunning and interesting version of the “Napoleon” cake made from “ears”. Thanks to poppy seeds, the product takes on a beautiful, festive look.
Ingredients:
- cookies “ears” - 700 g;
- poppy - 220 g.
- For cream:
- egg - 1 pc.;
- flour - 45 g;
- sugar - 175 g;
- milk - 210 ml;
- 6 g vanillin;
- butter - 175 g, including for greasing the mold.
Step by step recipe
Prepare the custard: break an egg into a metal container, add sugar, and beat with a whisk until snow-white. Add sifted flour, milk, vanillin, mix well, place on a low flame. With constant stirring, bring to a thick mass. Remove from heat and immediately add butter, whisk for 2 minutes.
Grease a detachable container with butter, arrange the cookies in a circle, fill the free voids with cookie halves.
Coat with warm cream, sprinkle generously with poppy seeds.
Place another layer of cookies on top, coat with cream again, sprinkle with poppy seeds.
Repeat until all ingredients are gone.
Sprinkle the surface of the formed cake and the sides with poppy seeds.
Place the cake in the refrigerator for several hours to soak.
You can make this raisin cake using the same recipe.
Option 6. Delicate “Napoleon” cake from “Ears”
According to the following recipe, the “Napoleon” cake from “ears” turns out even more tender and juicier than the previous ones, since the cookies are soaked in hot cream, and after cooling, they are again coated with cooled cream.
Ingredients:
- 7 glasses of milk;
- butter - 220 g;
- 120 g flour;
- 50 g potato starch;
- 4 eggs;
- vanillin - 6 g;
- 185 g sugar;
- 755 g “ear” cookies.
How to cook
Pour milk into a cast iron container, reserving 1 cup, place over medium heat, and bring to a boil.
In a clean bowl, beat the eggs with sugar and vanilla extract using a whisk.
Pour the remaining one glass of milk into the egg mixture, mix well and add the sifted flour and starch, mix everything thoroughly and intensively.
Slowly pour the egg mixture into the boiling milk, stirring continuously.
Cook the cream until thick.
Add butter to the hot cream and whisk for 4 minutes.
Cover the springform pan with film.
Dip all the cookies in the cream and arrange them in a circle in one layer.
Place about 2 tablespoons of cream on top of the cookie layer and smooth it out well with a spatula.
Place subsequent layers of cookies dry and coat generously with cream. Leave some cookies and cream.
Cover the formed cake with film and place in the refrigerator for several hours.
After some time, remove the cake from the refrigerator, remove the film and mold, and turn it over.
Apply the remaining cream over the surface and sides of the cake.
Sprinkle with crumbs, soak for another half hour and serve.
In this recipe, you can use corn starch rather than potato starch for the cream.
Napoleon is a famous cake that is not exactly easy to prepare. First you need to knead the dough, then cool it, then roll it out, bake it, cut it. In addition, you still need to make a cream, lubricate it all, lay it out, soak it and decorate it. All this takes so long, but there is a simpler option with “ear” cookies.
Cake Napoleon from ears - general principles of preparation
Usha cookies are made from puff pastry with sugar; they are crispy, tasty, and usually have the shape of hearts. But we also resemble bunny ears, which is why it got such a funny name. Puff pastry is sold in the store, it can be by weight or packaged, you can choose any option. It is noteworthy that the “ears” are very light; half a kilogram is enough for a medium-sized cake.
Cream in a classic custard cake. And it goes perfectly with ready-made puff pastry cakes. It is cooked in milk with eggs and starch, often replaced with flour. Vanillin and butter are additionally added.
What other creams can be used:
Sour cream;
Creamy;
From condensed milk.
The choice is influenced by the availability of products and free time. It is not always available for cooking or whipping; sometimes you need to wait for it to cool completely.
The improvised Napoleon cake is always assembled in deep molds or in bowls. It’s very difficult to just lay the ears evenly, the cookies are small, they spread and crumble. Since it is dry in itself, there is no need to skimp on the cream, let there be a lot of it. Like any other version of Napoleon, this cake will need to sit. In 8-10 hours it will be well soaked, “settle”, it can be cut into pieces and served.
Cake Napoleon from ears with custard
This is an almost classic Napoleon cake recipe, but made from ears. The cream is prepared as a real custard with milk; eggs and flour are added to it, which can be replaced with starch. You can increase the amount of butter, as some people like richer versions of this cake.
Ingredients
600 g “ear” cookies;
500 ml milk;
120 g butter;
3 tablespoons flour;
A pair of eggs;
A glass of sugar;
Vanillin.
Cooking method
1. Mix vanillin, flour and granulated sugar in a small saucepan. Separate the yolks, add one at a time, start stirring with a whisk, gradually adding milk. Once the mixture is brought to homogeneity, you can put the cream on the stove. We begin to heat it up. We don't stop stirring.
2. The mass will begin to thicken at the bottom. As soon as it looks like liquid semolina porridge and the first bubbles appear on the surface, you can remove the stove. The cream will thicken further as it cools. Cool, add softened butter, beat thoroughly with a mixer.
3. For Napoleon, take a springform pan or a bowl; in the first case, you don’t have to cover it; in the second case, we lay out a layer of cling film from the inside or carefully line it with parchment.
4. Lay out layers of cookie ears, generously coat with custard. We put the leftovers in the refrigerator. We also put the cake in it to soak. It is advisable to withstand twelve hours, for example, all night.
5. Remove the cake from the mold. Cover with remaining cream. Grind a few cookies or take ear crumbs from a bag. Sprinkle the top of the Napoleon cake and also decorate the sides.
Napoleon cake made from “ear” cookies with sour cream
This version of the Napoleon cake is made from “ear” cookies with sour cream. Due to the slight sourness of the product, it turns out incredibly tasty and interesting. In addition, sour cream soaks any cake very well, and its preparation takes no more than three minutes.
Ingredients
0.5 kg ears;
0.6 kg sour cream;
0.16 kg sugar;
Cooking method
1. Prepare quick cream. Just combine sour cream with sugar and vanilla. Better yet, take a mixer and beat for a few minutes. It is important to take a sufficiently thick and fatty product, then you will get a good cream. But you also need to carefully beat thick sour cream, it can easily become butter.
2. Place cookies in layers in a suitable form. Broken parts can be stuffed into voids. Spread with sour cream and repeat until the ingredients are gone. Let the cake soak for at least five hours.
3. We take out an improvised Napoleon. Lubricate with the remaining cream, decorate with cookie crumbs or in any other way.
Cake Napoleon from ears with condensed milk
To prepare such a cake you need two types of condensed milk. The main cream is made from white milk with butter and vanilla. The second cream will be used for decoration; it will require a little boiled condensed milk.
Ingredients
400 ml white condensed milk;
150 g boiled condensed milk;
250 g butter;
Vanilla bag;
450-500 g of cookies.
Cooking method
1. Prepare the cream. The oil for it must be removed from the refrigerator in advance. It is advisable to even cut it into pieces so that it softens faster. Then put it in a bowl and beat for about five minutes at high speed with a mixer. Set aside two full tablespoons. The mixture should become white, fluffy, and somewhat reminiscent of whipped cream.
2. Start pouring boiled condensed milk into the remaining oil in a thin stream. We continue to beat. Has the cream become homogeneous? Add vanilla and after a few seconds turn off the mixer.
3. Lay out layers of “ear” cookies, coat with white condensed milk cream, cover and place in the refrigerator for at least five hours.
4. Immediately beat the previously set aside butter with boiled condensed milk. Place the cream in the refrigerator.
5. Remove the cake from the mold. Coat it on top and sides with boiled condensed milk cream. Level the cake and fill in the voids. Grind several ears until they are not very fine crumbs. Sprinkle the sides and top. But you can decorate such a cake with cream flowers and grated chocolate.
Cake Napoleon from cookies ears with nuts
A variation of a delicious and very aromatic ear cake. For Napoleon you can use walnuts, it turns out delicious, but you can also use cheaper peanuts.
Ingredients
600 ml milk;
3 yolks;
180 g nuts;
200 g butter;
500 g cookies;
2 tablespoons starch;
1 tbsp. Sahara.
Cooking method
1. Since the custard will need time to cool, we start with it. Beat the yolks and sugar with starch, pour in milk, and place on the stove in a non-stick saucepan. Cook until the mixture thickens. Add half the oil, dissolve and cool. Then add the second part of the softened butter and beat a little.
2. Pour the nuts onto the stove and fry a little. Then cool, place on a board, roll with a rolling pin to chop, but not to the point of flour.
3. Grease the layers of cookies, lightly sprinkle with nuts, place and remove to soak.
4. Grind 5-6 cookies, mix with nuts. Remove the soaked cake from the mold, grease with the remaining cream, and cover with a mixture of nuts and cookies.
Napoleon cake made from “ear” cookies with sour cream and condensed milk
Another simple version of cream for a lazy Napoleon cake. The ears themselves contain a lot of fat, so the coating is prepared without adding oil. You can place thin slices of banana between the layers of cookies in this cake.
Ingredients
400 g sour cream;
300 g condensed milk;
1 tbsp. l. vanilla sugar;
500 g ears.
Cooking method
1. Whisk the sour cream, add condensed milk and vanilla sugar. The cream should not turn out liquid; we use thick ingredients.
2. Lay out the finished cookies in layers, grease them, try to place them tightly so that there are fewer voids.
3. Cover the mold or bowl and put it in the refrigerator to soak. Then take it out and decorate with crushed cookies.
Cake Napoleon from ears with chocolate cream
A variation of the lazy cake with chocolate custard. It is also prepared from milk with the addition of cocoa. Additionally, you will need one chocolate bar for sprinkling and decoration.
Ingredients
700 ml milk;
130 g butter;
210 g sugar;
600 g ears;
3 yolks;
2 tablespoons flour;
3 spoons of cocoa;
90 g chocolate.
Cooking method
1. Mix two full spoons of flour with cocoa powder and granulated sugar. Separate the yolks, add to the future cream, grind and add milk. Let the mixture brew on the stove. Heat and stir constantly.
2. As soon as bubbles appear, remove the pan from the heat. Add chopped butter to the hot and thickened cream. Stir until they are completely dissolved. Cool the chocolate cream.
3. In the mold, assemble the cake in layers, coating the “ear” cookies with the prepared chocolate cream. Place in the refrigerator for seven hours.
4. Remove Napoleon from the mold. It is advisable to lubricate it well. Grind the cookies. Sprinkle the sides of the cake.
5. Grate half the chocolate and cover the top of the cake with shavings. Cut the remaining pieces into small cubes and scatter them in random order.
When adding a large amount of butter to the cream, it is advisable to beat the product separately until well foamed. In this case, nothing will leak, the taste will improve, the mass will be airy, and the high fat content will not be felt.
If you don't have cookies to sprinkle on top and sides of the cake, you can use nuts, cocoa powder, coconut flakes and even toasted sesame seeds. You can find an alternative in any kitchen.
If there is not enough time to soak the cake, you can first hold it for a couple of hours at room temperature and then cool it.
If there is no cream left, after removing the cake from the mold, you can grease it with regular condensed milk or sour cream
My family loves sweets very much, but I can’t bake cakes: it’s not my thing.
Therefore, I try to select recipes for cakes without baking. One of the most favorite is a lazy cake a la Napoleon, which is easy to make from puff pastry ears. The cake, soaked in delicate and aromatic cream, tastes absolutely no different from the classic version.
Product composition
- 600 grams of ready-made abalone cookies;
- 600 milliliters of milk with a fat content of 3.2%;
- three fresh chicken eggs;
- 100 grams of granulated sugar;
- 2 tablespoons potato starch;
- 2 tablespoons of wheat flour;
- a pack of vanilla sugar;
- 100 grams of butter.
Step-by-step cooking process
- First you need to cook the custard for the cake.
- Beat the eggs into a deep bowl, add granulated sugar and vanilla sugar, beat a little with a whisk.
- Add wheat flour and potato starch to the mixture, pour in warm milk in a small stream, without stopping whipping.
- Place the pan with the cream on the stove, turn on the lowest heat and cook the contents until thickened. As soon as the first bubbles appear, add a piece of butter at room temperature and stir.
- Remove the pan from the heat, cover the cream with film (it should be in contact with it) and leave to cool. Then put the cream in the refrigerator for a while to make it thicker.
- We cover the form with baking paper. Remember, the narrower the shape, the higher the cake will turn out.
- We begin to form the cake from cookies. Dip the cookies into the cream and place them in the first layer in the mold. Fill the remaining gaps with broken cookie pieces. Fill the entire layer with cream and level it with a spatula.
- Repeat all the cookie layers in this way until the cream runs out.
- Leave some cookies for decoration.
- After laying out the last layer, grease the top and sides of the cake with custard.
- Sprinkle generously with remaining cookie crumbs and place in the refrigerator overnight.
- You can decorate the cake with whole cookies or sprinkle with grated chocolate.
- Serve the tender and fragrant cake on the table, cutting it into portions.
- See how to cook on our website.
Enjoy your tea with your family.
Calories: Not specified
Cooking time: Not specified
How to cook with photos step by step
First of all, let's prepare the custard. This is an important and responsible stage, because the taste and appearance of the dessert will depend on the consistency of the cream. To avoid lumps, stir it constantly during cooking.
Pour milk into a saucepan and beat in a chicken egg, mix and add granulated sugar and vanillin. Add flour and starch. 
Mix everything thoroughly so that there are no lumps. 
Heat the mixture over low heat. Next, cook the cream until it thickens, stirring constantly. 
Remove it from the heat and add oil, mix gently. 
And then cool the cream. 
To prepare a Napoleon cake from cookies, place a layer of ears in the mold, filling all the voids. 
Fill it with cream and add cookies again. 
We do this until we have laid out all the layers and coated them with cream.
Finally, pour the cream thickly over the cake and sprinkle with cookie crumbs. 
Be sure to put our dessert in the refrigerator for a couple of hours, if possible, then for 8-10 hours. 
Cake "Napoleon" from cookies "ears" with custard is ready. Bon appetit! 
Starinskaya Lesya 
It's just as easy to prepare
