Cake "Napoleon of Odessa"

Category: Yeast bread
Napoleon Odessa cake

Ingredients

Dough:
Margarine 250 g
Sour cream 250 g
Flour 4 tbsp.
Cream:
Milk 1 l
Sugar 1 tbsp.
Flour 3 tbsp. l.
Eggs 2 pcs.
Vanilla taste
Butter 2 tbsp. l.

Cooking method

  • Dough:
  • Sift flour. Add margarine, sour cream to the flour and knead the dough. The dough is soft and does not stick to your hands.
  • Divide the dough into 16 equal parts, put them in a bowl and put them in the refrigerator to cool.
  • Cream:
  • While the dough is cooling, I make the cream.
  • For this amount of dough, I take a double portion of cream, that is, I make the cream at the rate of two liters.
  • I pour cold milk into a glass and set the rest to boil.
  • I mix sugar + vanillin with eggs, add flour according to the recipe,
  • Stir again until smooth.
  • Then quietly, with constant stirring, add milk.
  • During this time, the milk, which we set to boil, boiled and I, stirring constantly, pour the resulting mixture into it.
  • Stir constantly for 3 minutes.
  • At the very end of cooking, add butter.
  • Stir, cover the saucepan with a clean towel so that a crust does not form on the surface of the cream when it cools. If you just cover with a lid, then perspiration will form on the lid, which will get into the cream, which is also not desirable.
  • We bake the cakes and collect the cake
  • Now we do everything very quickly. We turn on the oven at 190˚С. We take out two pieces of dough from the refrigerator.
  • After dipping it in flour, roll it out very thinly. Circle diameter 32 cm.
  • Having thrown the cake on a rolling pin, carefully transfer it to a baking sheet. I do not grease the baking sheet, I prick it with a fork, and bake until lightly golden)))) this is about 10 minutes.
  • Lubricate with ready-made cream.
  • I have 14 layers for the cake, and I use two for sprinkling. Fry two harder, those for sprinkling
  • Napoleon Odessa cake Napoleon Odessa cake
  • Napoleon Odessa cake Napoleon Odessa cake

Note

Delicious, and one of the simplest recipes for Napoleon.

Olga78
I just can't find a recipe for this cake to my taste. I'll try your option. It looks very appetizing! And there is no photo of the cake?
Aksinya Kabyzdyakina
The cake is very tasty, my mom always bakes this, only she makes butter with condensed milk.
Carina1991
Quote: Olga78

I just can't find a recipe for this cake to my taste. I'll try your option. It looks very appetizing! And there is no photo of the cake?
The cake is very tasty, and there is a photo in the cut, at the very top, there are still nuts on top. it turns out so wet, flaky, well, very tasty.
alina-ukhova
Quote: Olga78

I just can't find a recipe for this cake to my taste.

Here I am, too! I baked 5-6 times according to different recipes from this site, and a couple more from others - everything is not what you need
I hope someday the thread is lucky, and a meeting is what you need
Carina1991, thanks for the recipe!
Carina1991
Quote: alina-ukhova

Here I am, too! I baked 5-6 times according to different recipes from this site, and a couple more from others - everything is not what you need
I hope someday the thread is lucky, and a meeting is what you need
Carina1991, thanks for the recipe!
please, I think this is exactly the recipe that many are looking for, all my friends when they try this cake, they say, "this is the same Napoleon from childhood"
True, sometimes I still make a cream, according to a different recipe, also necessarily (!) Custard, but it is more expensive of course. But the cake only gets tastier. Who needs it, I can throw it off. (Cream without adding oil, condensed milk, "real custard")
alina-ukhova
Cream in the studio!
Carina1991
Quote: alina-ukhova

Cream in the studio!
Kpem, well, sooooo delicious! 500 ml milk
200 g sugar
4 yolks
50 g flour
1 tspvanilla sugar
Boil the milk. Grind the yolks with sugar, vanilla sugar and flour. Pour hot milk into the yolks, mix. Put on fire, cook until thick. , that's all, the cream is the best, and the most beloved, of custards. I will do it, I will throw off the photo recipe (there is nothing complicated there). try it, you won't regret it.
alina-ukhova
Thank you!
melanie
Karina!
In Odessa, this cake is also known as "wet" Napoleon. The cake is really delicious, I also cook the cream "with a stock" of 2 liters of milk, even better homemade))))
Carina1991
Quote: melanie

Karina!
In Odessa, this cake is also known as "wet" Napoleon. The cake is really delicious, I also cook the cream "with a stock" of 2 liters of milk, even better homemade))))
I also always make it for 2 liters, I love it when it is so wet, but the taste and color as they say ... maybe someone is not so wet to taste, according to this I gave the recipe in the original)
Olga78
Quote: Carina1991

The cake is very tasty, and there is a photo in the cut, at the very top, there are still nuts on top. it turns out so wet, flaky, well, very tasty.
Ahh for sure! I thought it was the side of the cake!
Olga78
Quote: alina-ukhova

Here I am, too! I baked 5-6 times according to different recipes from this site, and a couple more from others - everything is not what you need
I hope someday the thread is lucky, and the meeting is what you need
Carina1991, thanks for the recipe!
If you come across such a recipe, share it. Maybe we are looking for the same recipe?
Carina1991
Quote: Olga78

Ahh for sure! I thought it was the side of the cake!
I have, of course, 1 photo still in section, but it is not very successful, I cut the cake without letting it soak, and it crumbled a little. but the structure of the "wet" cake is clearly visible there. Napoleon Odessa cake
glamor
Prepared! It turned out gorgeous! (y) True, the cream was not cooked in a double portion, because we don't like very "wet" Napoleon :)
Very tasty, aromatic, THANKS !!!!!
Carina1991
Quote: glamor

Prepared! It turned out gorgeous! (y) True, the cream was not cooked in a double portion, because we don't like very "wet" Napoleon :)
Very tasty, aromatic, THANKS !!!!!
to your health! I'm very glad that I liked it) there were no problems with cooking?
Inusya
Carina 1991, thanks for the forgotten "classics" from my childhood. Reminded in time ...
And they ate it for the New Year! Thank you!
Carina1991
Quote: inusha

Carina 1991, thanks for the forgotten "classics" from my childhood. Reminded in time ...
And they ate it for the New Year! Thank you!
to your health!
alina-ukhova
I cooked it, very tasty, the cakes are fragile, but we don't like wet ones, we love crispy ones, and I added a chocolate bar to the cream. Thank you so much.

Napoleon Odessa cake
Carina1991
Quote: alina-ukhova

I cooked it, very tasty, the cakes are fragile, but we don't like wet ones, we love crispy ones, and I added a chocolate bar to the cream. Thank you so much.
Very good health
Button
Karina want to bake your cake. I have a question cream, do you write a double portion to do, that is, we multiply everything by 2 or just milk, which I did not understand. And will he not be very wet, he can make 1.5 servings, I just do not want the cream to flow out from under the cakes.
Carina1991
Quote: Button

Karina want to bake your cake. I have a question cream, do you write a double portion to do, that is, we multiply everything by 2 or just milk, which I did not understand. And will he not be very wet, he can make 1.5 servings, I just do not want the cream to flow out from under the cakes.
a double portion is the same amount of food you need to add, in the same amount as in one portion. I do it for 2 liters, it learns wet, most likely you need to do it for 1.5 liters. But I think no less.
Inusya
Button, I think, for 2 liters it will be very much, for one and a half it turns out just fine. I myself do not like dry Napoleons.
But more - this is already excess cream with bread, you will have to eat up ...
Button
Thank you very much for your answers. I'll probably do that for 1.5 servings. The photo is behind me. Thanks again.
Carina1991
Quote: Button

Thank you very much for your answers. I'll probably do it for 1.5 servings. The photo is behind me. Thanks again.
Not at all)))) waiting for the photo
Sofim
Quote: Carina1991

Kpem, well, sooooo delicious! 500 ml milk
200 g sugar
4 yolks
50 g flour
1 tsp vanilla sugar
Boil the milk. Grind the yolks with sugar, vanilla sugar and flour. Pour hot milk into the yolks, mix. Put on fire, cook until thick. , that's all, the cream is the best, and the most beloved, of custards. I will do it, I will throw off the photo recipe (there is nothing complicated there). try it, you won't regret it.

This second cream contains 200 g of sugar per 500 ml of milk,
and in the first - a glass (about 200 g) per 1 liter of milk.
In the second, the sweetness is twice as much, should it be? Do you feel the difference in sweetness in the finished cake?
Boil the second cream for 2 liters of milk?
xoxotyshka
Karina, thanks for the recipe! The cake is delicious. And it is done quickly, and eaten even faster! I made half a portion, and the cream was for 1 liter of milk. Everything in moderation and no excess left!
Valya
Thanks for the recipe for toriq today I will do it again. Photo cannot be inserted.
Valya
I also have a question: how long can you store ready-made cakes? Thank you.
lelya1205
I want to say thank you so much for the recipe! Yesterday I baked it, today they took a sample. This Napoleon came out exactly as I like it, very saturated and incredibly tasty!
Kokoschka
cake dough from my childhood! That's how I bake Napoleon.
And I always make cream condensed milk + butter. You probably need to bake and divide into two cakes. 7 custard cakes 7 condensed milk with butter and then I will immediately understand my not mine ...
and I adore this dough.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers