Snack cake; Napoleon

Snack cake “Napoleon”

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Snack cake “Napoleon”

• New Year
• Christmas
• Valentine's Day
• February 23
• March 8
• Easter
• Birthday
• vegetarian

Hello, my dears! I suggest trying the “Napoleon, but not him” snack cake.
I understand that there are already similar ones on the website, but with different internals or other types of dough. And try mine.

Ingredients

general information

Complexity

Easy

Step-by-step recipe with photos

For the dough:
1 egg:
150 g margarine;
flour – 2.5 cups;
salt -0.5 tsp.

I really like these particular ingredients for the dough in the sweet “Napoleon”.
Let's knead the dough . Maybe you will need more/less flour, adjust it yourself. Thus, the dough must be such a mixture that it simply rolls out. Divide the dough into 5 parts, roll them into balls and place in the refrigerator for an hour.

At this time, let's take care of the inside.

Inside:
pink salmon - 300 g;
testicle – 3 pcs.;
processed cheese (Druzhba type) – 1 pc.;
1 large onion;
mayonnaise - 250 g (maybe it will take more);

Let's prepare our filling:
Boil the fish in salted water with the addition of onion and bay leaf.
Cool, remove meat from bones, mash with a fork. Pepper (it's an acquired taste, I pepper everything) I understand that almost everyone makes this cake with canned fish, but I think it will taste better with boiled fish .
Boil the eggs, separate the whites from the yolks.
Grate both on a small grater. Grate the cheese with the addition of a clove of garlic (optional).
Finely chop the onion and sauté in vegetable oil.

Now we take out the dough. Roll out the dough and bake the shortcakes in a preheated oven (250 C) for 15-20 minutes. Each of us has our own tricks for making cakes for “Napoleon”: almost everything is baked already in a mold, or the size of the dough is cut out on oiled paper. I roll out a sheet of dough to approximately the size that suits me,

I bake it, pricking it with a fork so that it doesn’t swell in places we don’t want.

, and only later I cut it according to the shape (usually I put a plate on the hot one while it’s still soft, and cut it on it; when I cut it when it’s cool, it will crumble)

. This way the finished crust will not have any burnt, hard edges. We baked our stack of shortcakes. The trimmings were put in a separate container - they will be needed later.

Now we are assembling our cake: lay out any shortcake alternately, lightly grease with mayonnaise. We spread the filling, also mixed with mayonnaise. It is better to use low-fat mayonnaise, firstly, it will better saturate the shortcakes, and secondly, it is less heavy for an already nutritious dish. The sequence of the inside may be different, but it’s better to throw the grated yolks onto the outer crust - they will decorate our cake.

Grind the crumbs remaining from trimming and sprinkle the sides of the cake with it (grease them with mayonnaise - the crumbs will stick better). It’s
better to place the yolks (not mixed with mayonnaise) shortly before serving the cake, then they won’t spoil. Decorate according to your discretion and taste. I have a dill border. The cake needs to soak for at least 10 hours.

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Ceremonial snack cake “Napoleon”

• European

A wonderful, tasty and satisfying snack cake “Napoleon” will pleasantly amaze your guests! It is easy to prepare from ordinary goods and will be a stunning addition to a festive table!

15 h Servings: 8 Simply

This celebratory snack cake turns out very beautiful, tasty and satisfying.
It looks amazing on a formal table and will certainly pleasantly surprise all guests. It is prepared from ordinary and cheap goods that mix well and complement each other.
You can use any canned fish according to your taste. This appetizer does not require any special culinary skills, so even a novice housewife can handle it. I recommend preparing this cake in advance, since it takes at least 12 hours to soak (or better yet, more).
The cake can also be prepared in advance and then frozen, it perfectly retains all its taste properties!

Step-by-step manufacturing recipe

Defrost the yeast-free puff pastry and roll it out slightly.
I will place the cake on a rectangular dish and cut out 25x19 cm shortcakes under it.
In this way we cut out 4 shortcakes.

We make the last, 5th shortbread from scraps of puff pastry.
Carefully fold them and roll them into a layer, cut out a cake of a suitable size.

Place the dough pieces on a baking sheet lined with parchment.
Prick the dough with a fork.
We also bake dough scraps - they will be useful for decoration.

Place the shortcakes in an oven preheated to 180 ºC.
Bake for approximately 15-20 minutes.

Remove the finished shortcakes from the baking sheet and let them cool.

Mash canned fish (I have saury) with a fork, leaving a little of the water in which the fish was.
This way the fish will not be dry.

Grate the boiled carrots on a large grater.
Squeeze the garlic into the grated carrots through a press.
Salt everything, season with mayonnaise and mix.

We also grate the eggs on a large grater.
Add a little salt, add mayonnaise and mix.

Assemble the cake on a platter.
Place the first shortbread and lightly press down the uneven surfaces with your hands. Lightly grease the crust with mayonnaise.
Place half of the chopped canned fish on top.

Place the second shortbread on top and press down with your hands.
Place all the cooked carrots with mayonnaise on the crust.

Place the third shortbread on the carrots and press it with your hands.
Grease the crust with mayonnaise and spread the egg filling.

Place the 4th shortbread and press down.
Grease the crust with mayonnaise and add the remaining canned food.
Cover with the fifth crust.

Cover the cake with cling film.
Place a cutting board on top of the cake and place a weight on the board.
Place the entire system in the refrigerator for at least 12 hours.

After 12 hours, remove the cake from the refrigerator.
We trim the edges with a knife. Spread the cake with cream cheese on top and around the edges.

Grind the baked cake scraps into crumbs.
Sprinkle the cake with crumbs on all sides.

Chop a bunch of green onions.
Place diagonal strips of chopped onion on top of the cake.
Decorate the top of the cake with lemon seeds.

This is a breathtakingly beautiful and solemn snack cake “Napoleon”.
Prepare it and amaze your guests!

Explain
• Oksana Pashko

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Snack cake “Napoleon” with caviar and cod liver

For the holidays, I always want to cook something like this, not just to amaze the guests, but maybe just to pamper myself and my family. In my opinion, the Napoleon snack bar is specifically made from these ceremonial dishes. Try it, I hope you like it.

It comes out small, but very satisfying and it’s better to cut it into small pieces. Why, I write 8 servings, no less.

• Total cooking time – 2 hours 0 minutes
• Active cooking time – 0 hours 30 minutes
• Cost – highest cost
• Calorie content per 100 g – 398 kcal
• Number of servings – 8 servings

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How to cook a snack bar “Napoleon”

Ingredients:

• Yeast-free puff pastry – 250 g
• Cream cheese – 250 g Philadelphia type.
• Cod liver – 240 g jar.
• Onion – 30 g
• Lemon juice – 1 tsp.
• Reddish caviar – 30 g
• Salt - optional
• Parsley - optional for decoration
• Lemon – optional for decoration

Manufacturing:

I once made puff pastry a couple of times, and it even seems to come out, but still, automatically, if it’s in the recipe, then I go and buy it, since preparing it takes a lot of time, and I’m almost always looking for something quicker and more ordinary.

We sell packages with separate layers of dough. I take two of these very layers (in a pack of 4 or 6) - just enough for a small cake. Since they rise a lot during baking, it is better to cut them (layers) lengthwise into two halves after making them, thereby obtaining 4 layers for the cake.

If these layers seem very small to me, I simply cut the third one, additionally, and lightly glue it to the two taken. It doesn’t matter that there is a seam; it won’t be visible in the product.

Preheat the oven to 180 degrees. I don’t even defrost the layers, I don’t line the baking sheet with anything, no baking paper, I just put them on a baking sheet and in a preheated(!) oven for about 15 minutes. Then I turn it off and let them stand there for another 5 minutes. Let them cool and cut them lengthwise into two parts.

Cream. Philadelphia is quite financially expensive for us, which is why I take a local analogue, although not creamy (unfortunately there is none), but just a soft curd cheese spread, buy more heavy cream and mix. The package is 170 g, I add 80 g of cream, beat it with a mixer, getting a fairly creamy consistency - this is what we need.

If you already have cream cheese, then there is absolutely no hassle, just beat it lightly and let it soften.

Drain 100% of the fat from the cod liver and add to the bowl with the cream cheese.

Cut the onion into small cubes, even very small ones. It is better to take the snow-white part from the feathers of green onions - it is more tender.

Beat everything together - cheese, liver, onion, adding lemon juice. You can add a little salt, but I don't do it. The cream is ready.

I assemble the cake right away on a serving plate. Lightly grease it in the middle - just pass a spoon with a small amount of cream - the first cake will stick, and the cake will not “leave” anywhere from the plate.

Lay out the first layer of dough (don’t forget, we cut it lengthwise and we have 4 layers) and spread about a third of the cream on top, carefully and sparingly.

Next we distribute the caviar over the top. Naturally, it can be replaced with smoked or salted reddish fish. But, I’ll tell you, the amount of caviar given to us is spent quite insignificantly, and there are often discounts on it, so nothing particularly precious comes out here, well, unless you yourself want to put in more of it.

Next is another layer of dough and a third part of the cream. I press each layer lightly so that no voids appear inside. Here I don’t put caviar, but just the next layer of dough. I take the bottom part, which is completely flat, since this will be the top of our cake. Where is the 4th layer, you ask? But the 4th part of the dough will be used to sprinkle the top.

There is cream on top again, but the layer is slightly thinner, leave a little cream on the sides. A little bit is a tablespoon, nothing else is particularly useful there.

So, cream on top, sides lightly greased, crumble the last quarter of the cake and sprinkle it all around, pressing lightly with your hand.

Let this cake stand in this form in the refrigerator until serving. Even the whole day! Without decorations, since this very decoration will wither, dry out and will not have an aesthetic appearance, but we literally do not need it.

And before serving, you can and should decorate. Here is the flight of your imagination.

I've never been artsy and don't really like a lot of decoration. Why do I have miniaturism - a little caviar, parsley leaves and a small piece of lemon. As for me, it only takes three minutes of work, but it turns out quite nice.

Bon appetit and happy, savory holidays!

Snack cake Napoleon from ready-made cake layers

The word Napoleon often brings to mind the famous layer cake. But there is also a snack of the same name. To make the Napoleon snack cake, literally these puff pastries are used.

They can be baked independently from puff pastry or purchased ready-made in the store. With ready-made layers, preparing a snack is very simple.

Snack cake Napoleon with chicken

The Napoleon shortbread appetizer looks amazing, it’s not a shame to put it on the holiday table.

Ingredients:

• 6 cake layers (can be replaced with puff pastry without yeast);
• 0.5 kg mushrooms;
• 3 chicken fillets;
• 3-4 testicles;
• 300 g mayonnaise;
• 100 g cheese;
• onion;
• greenery;
• vegetable oil for frying.

Buy or bake shortcakes for the cake, you will need 6 pieces.

Prepare the mushrooms and peel the onions. Fry mushrooms and chopped onions with vegetable oil until tender.

Boil the fillet in salted water, remove from the broth. Chicken broth, by the way, can later be used as a base for cooking soup.

Cool the fillet and cut into small pieces.

Hard-boil the eggs, cool, and grate.

Place the Napoleon base on a cutting board and spread with mayonnaise. Then place a layer of pieces of meat and cover it with the second crust.

Coat with mayonnaise again and add mushroom filling. Next, spread the sauce and add a layer of eggs.

Repeat all operations until the cakes and interior are completed.

Cover the top plate, greased with mayonnaise, with grated cheese.

To melt the cheese, place the Napoleon crust pie with chicken and mushrooms in the microwave or preheated oven for 5 minutes.

Before serving, decorate the Napoleon snack cake with herbs and cut it into portions.

A similar snack cake can be prepared with fish; instead of the base, ordinary snow-white bread is used. Here's the pie recipe.