Snack cake "Napoleon": fillings: many recipes. Preparing a snack fish cake from cake layers What to cook from puff cakes

Do you love fish and all kinds of baked goods with it, but are you already bored with fish pies? Or maybe the oven is broken? Then make some fish cake!

In this article you will find 6 step-by-step recipes for fish cakes that will serve as both an excellent snack and an excellent holiday appetizer. They are not only tasty and nutritious, but also very beautiful!

What is the essence of fish cake? Take some kind of cakes: puff, waffle, shortbread, etc. The filling components are prepared, one of which is fish. Fish, boiled, fried or salted (marinated). And then they assemble the cake, alternating fillings and layers. Actually, that’s why these dishes are also called “Fish Napoleon”, since the meaning is the same.

In all recipes we will use ready-made cakes - there is no need to waste time. I also advise you to take canned fish, as it does not require any processing, which again saves time.

Recipes

Napoleon with canned fish

Snack cake Napoleon from ready-made cakes with canned fish. Our cakes are made from puff pastry. You can bake them yourself, or buy ready-made ones, which are called “for Napoleon.”

Ingredients:

Puff pastries – 6 pcs.
Carrots – 2 pcs.
Garlic – 2 cloves;
Chicken eggs – 3 pcs.
Canned fish – 3 cans of 250 g each (1 pink salmon and 2 saury);
Mayonnaise;
Curd cheese – 150 g.

How to cook

Boil carrots and eggs. Grate the eggs.
We clean the carrots, grate them too and mix them with a few tablespoons of mayonnaise. This also includes chopped garlic.
Open the canned food, drain the liquid and mash the fish with a fork.
Let's start assembling the cake. Place the first cake layer and grease it with mayonnaise. Place a thin layer of fish on top. Cover with another layer of cake.
Place grated carrots on top of the second cake layer. Next comes the third cake. Lubricate it with mayonnaise and sprinkle with eggs.
Then again the cake layer and a layer of fish. Place the last cake layer on the fish layer.
Now you need to coat the cake on all sides with cottage cheese or cream cheese.
Finely crumble the sixth cake layer and sprinkle it over the cake.
Now this fish cake needs to be put in the refrigerator for 2-3 hours so that it is thoroughly soaked.

Waffle cake with canned fish

Wonderful waffle fish cake! The essence is the same, but here added onions and grated cheese.

Ingredients:

Ready-made waffle cakes – 8 pcs.
Canned fish – 250-350 g.
Carrots – 4 pcs.
Eggs – 4 pcs.
Onions – 1 pc.
Hard cheese – 150 g.
Mayonnaise – 160 g.

Cooking process

Pour water over eggs and carrots and cook until tender. Then peel them separately and grate them on a coarse grater. Yes, grind the yolks and whites separately from each other too.
Open the canned food, drain the broth and shred the fish with a fork.
Peel the onion and chop finely.
Spread the first cake layer with a thin layer of mayonnaise. Next comes the fish (half), which we also sprinkle with onions.
Place the second waffle layer. A little mayonnaise on it, and then a carrot layer (half).
Place the next cake layer, coat it again with a little mayonnaise.
Place a layer of egg whites.
Again the cake layer, again the mayonnaise, add the remaining fish.
Next cake layer, top it with leftover carrots.
The penultimate cake layer is topped with mayonnaise and grated cheese.
The last cake layer is topped with yolks and remaining cheese.
Place the cake in the refrigerator for 3-6 hours – the cakes should be thoroughly soaked.

Pancake fish cake

And here instead of dry cakes there will be tender pancakes. The filling does not boast a wide variety of ingredients, but this is not necessary, since the pancakes will contribute to the taste.

If you want your own pancakes, you can check out the recipe in the article: . They are involved there.

Ingredients:

Ready-made pancakes – 20 pcs.
Sour cream or mayonnaise – 410 g.
Canned fish – 2 jars;
Green onions – 40 g.
Black pepper – a few pinches;

Preparation

The only thing you should do before assembling the fish cake is to chop the herbs and mash the fish.
Now we grease the first pancake with sour cream, sprinkle a little onion, spread out some fish.
Cover with 1-2 pancakes, grease with sour cream again, sprinkle with onions, lay out the fish.
We do this until all the ingredients are gone.
Heat the oven to 190 degrees, put our cake in it for 10-15 minutes.

Fish cake with cracker

And here the role of the cakes will be played by crackers. I recommend taking cheese crackers.

Ingredients:

Canned fish (tuna, saury, sardine) – 250 g.
Boiled eggs – 4 pcs.
Cheese – 120 g.
Green onions - small bunch
Mayonnaise – 260 g.
Crackers (unsweetened) – 37 pcs.
Garlic – 3 cloves

How to make a fish cake

Let's prepare the fillings. Mash the fish with a fork, add chopped onion and a spoon or two of mayonnaise.
Grate the cheese, squeeze the garlic into it and add 2-3 tablespoons of mayonnaise.
We save two yolks, and grate the remaining eggs and whites on a fine grater. There's also a little mayonnaise here.
Place a square of nine crackers on a baking sheet.
Carefully place the cheese on them. Top again with 9 crackers.
Now it's the fish's turn. Place 9 crackers again.
Now comes the egg layer, and on top of them are another 9 crackers.
What to do with the one remaining cracker? And eat it!
Now brush the top of the cake with mayonnaise, grate the yolks on top and sprinkle a little onion.

Snack fish cake made from lavash

A juicy and aromatic cake based on pita bread stuffed with mushrooms, fish and cheese.

Ingredients

Lavash – 2-3 pcs.
Fish (canned) – 250 g.
Mushrooms (champignons) – 550 g.
Onions – 450 g.
Sour cream (mayonnaise) – 110 g.
Hard cheese – 110 g.
Oil for frying;
Salt and pepper – 2 pinches each;

Preparation

Finely chop the mushrooms and onions. Place them in a frying pan, add oil and fry until done. Then add salt and pepper.
Grate the cheese on a fine grater.
Chop the fish thoroughly with a fork.
Cover a baking sheet with foil. 2-3 pita breads should be divided into 8 equal layers.
Place the first layer, spread mayonnaise (sour cream), and then add a layer of fish. Place the next layer of lavash and coat it with mushrooms. And we alternate until the pita bread and fillings are gone.
Rub the remaining cheese on top and close in an oven preheated to 180 degrees for 5-8 minutes.

Napoleon cake with salted fish

This cake consists of waffle cakes, vegetables, mushrooms and salted herring. If desired, the herring can be replaced with red fish (pink salmon, trout, etc.). Napoleon with salmon will turn out not only tastier, but also more beautiful.

Ingredients:

Waffle or shortbread cakes – 7 pcs.
Salted herring fillet – 220 g.
Champignons – 320 g.
Greens – 50 g.
Cheese (semi-hard) – 110 g.
Mayonnaise – 210 g.
Carrots – 320 g.
Onions – 250 g.

Cooking step by step

The carrots need to be boiled and grated.
Finely chop the mushrooms and fry in a frying pan.
We cut the herring into tiny pieces, similarly chop the onion, and then mix them.
Simply grate the cheese and chop the herbs.
Grease the crust with mayonnaise, then add a little of one of four fillings: fish, carrots, mushrooms or cheese. Place the next layer and add the filling again. We do this until all the cakes are gone.

Sprinkle green onions on top.

Filling ideas for fish cake

As you understand, making a fish cake is the simplest thing! The whole point, the most relish, is the correct selection of products for the filling, for these layers between the cakes. The right selection means the products you like!

You can add pieces of squid fried with onions.
You can add cabbage stewed with onions and carrots.
Add finely chopped pickled cucumbers, canned peas or corn.
How about fried eggplant with onions and eggplant mushrooms?
Radish, radish, spinach.
Mashed or fried potatoes, boiled rice, stewed beans.

Show your imagination and then make your very best fish cake!

Today we will prepare a snack cake from waffle cakes filled with herring, mushrooms and carrots. We will soak the cake in a sauce made from mayonnaise and sour cream with the addition of garlic and dill. Well, the result, of course, is worth the time spent - the dish turns out very tasty.

Fish cake "Napoleon"

Ingredients:

Ready-made Napoleon cakes
1 can of canned fish in oil “Pink salmon”
Cheese - 100-150 gr.
Boiled egg - 4 pcs.
Carrots - 2 pcs.
Onions - 3-4 pcs.
Mayonnaise
Vegetable oil

Cooking method:

Chop canned fish with a fork
Grate the cheese on a coarse grater;
Grate the eggs on a coarse grater.
Grate the carrots on a coarse grater and sauté in vegetable oil.
Cut the onion into half rings and sauté in vegetable oil.
1st: grease the cake with mayonnaise and spread the fish filling, cover with the second cake; 2nd: put carrots and onions on the second cake layer, cover with the third cake layer; 3rd: grease the third cake with mayonnaise and lay out the egg filling, cover with the fourth cake; 4th: grease the fourth cake layer with mayonnaise and lay out the cheese filling, cover with the fifth cake layer; 5th: grease the fifth cake with mayonnaise and sprinkle with the finished crumbs (the crumbs should be in the box along with the Napoleon cakes)
Cover the finished cake with cling film and let it soak at room temperature.

A simple waffle cake

Preparing a snack cake from waffle cakes will not be difficult and will take a minimum of time in the festive chaos. One condition: you need to cook 2 hours before serving, so that the cake layers are soaked and the flavors combine. This is a version of a delicious salad laid out on waffle cakes, which makes the taste richer and more varied.

Ingredients:

7-8 waffle cakes;
one can of any canned fish;
4 medium sized carrots;
4 fresh chicken eggs;
one large onion;
100-150 grams of hard cheese;
150 grams of homemade (or store-bought) mayonnaise;
dill greens - for decoration.

Cooking method:

First you need to prepare all the ingredients.
Wash the carrots very thoroughly with a brush, cook until tender, cool in cold water.
Peel the cooled carrots.
Grate the peeled carrots on a coarse grater.
Boil fresh chicken eggs for 10-15 minutes until ready (we want them hard-boiled), cool in cold water and peel them.
Grate the whites on a coarse grater, the yolks on a fine grater. Place on separate plates.
From canned fish (natural, in its own juice), drain the juice, transfer the pieces of fish into a bowl and chop with a fork.
Peel one large onion and chop it as finely as possible.
In a bowl, mix canned fish with chopped onion.
Place the first waffle cake on a serving plate and apply a very thin (so that the cake does not get soggy) layer of mayonnaise.
Evenly spread half of the canned food mixed with onions.
Cover the fish with the second cake layer, lightly grease it with mayonnaise, and spread half of all the carrots evenly. It can be lightly salted and peppered.
Cover with the next waffle layer, grease it and lay out a layer of grated egg whites.
Cover the next waffle cake, greased with mayonnaise, with the remaining fish mixed with onions.
Lay out the cake again, press it lightly, grease it, and lay out the remaining carrots.
Sprinkle another cake layer, greased with mayonnaise, with hard cheese grated on a coarse grater.
And finally, the last cake.
Lay out, press, grease and sprinkle with grated yolks and cheese.
Place the cake in the refrigerator for several hours.
Before serving, decorate the sides of the cake with any chopped herbs (I used dill) and tomato flowers.

Pie made from ready-made puff pastries

Ingredients:

ready-made Napoleon cakes
3 eggs
100 - 150 g hard cheese
1 can of any canned fish (I take tuna, or sardinella, or saury)
250 g mayonnaise

Cooking method:

The eggs need to be boiled and cooled. I don’t crumble everything at once, since one cake will only need one egg, so it’s more convenient for me to chop them just before putting them on the cake.
Drain the liquid from the canned food, mash the fish with a fork and remove the bones.
I make the pie directly from the cake wrapper. The sides from the packaging cover the edges of the pie and it is convenient to put it in the refrigerator for storage; no special utensils are needed.
We remove the cakes from the packaging, place one cake on the cardboard base from it.
Squeeze mayonnaise from a bag onto the crust.
I carefully spread the mayonnaise all over the cake with a fork so that there are no gaps left, because this is not a salad, dry cakes should be well soaked in mayonnaise!
On the first cake layer, place one finely chopped egg in a thin layer, distributing it with a fork throughout the cake layer. It’s okay that the cake is not completely covered with a layer of eggs, we don’t need that. The layers of fillings should be thin.
Top with three cheeses on a coarse grater, also distributing it in a thin layer throughout the entire crust.
Place the second cake layer on top of the first filling layer and press it down lightly with your hands - this is a prerequisite for a successful pie!
Lubricate the cake with mayonnaise and distribute half a can of canned fish over it.
And in the same way we place the remaining cakes with filling on top:

3rd cake – eggs and cheese
4th cake – fish
5th cake – eggs and cheese

It would be nice to sprinkle the top layer with chopped dill and parsley for decoration.
In our unbearable heat, dill no longer grows, but I found onions in my garden - batun. I love it very much because it grows in any conditions from early spring to late autumn. This time I chopped green onions onto the pie, cutting them finely, just a little, not for the sake of taste, but only for decoration.
But you can do without such decoration altogether. Some people first rub cheese on the last layer, and then more eggs, this creates such a bright yellow surface, also a kind of decoration.
The cake should be left to soak for at least 4 hours. The longer it sits, the tastier it becomes.
Cut the finished pie into portions.

Snack cake Napoleon with mushrooms

When you hear the word Napoleon, you most often think of the famous Napoleon layer cake. But there is also a snack of the same name, snack cake. To prepare the Napoleon snack cake, exactly these puff pastries are used. You can bake them yourself from puff pastry or buy them ready-made in the store. With ready-made crusts, preparing an appetizer with chicken and mushrooms is very simple.

Ingredients:

6 Napoleon cake layers
0.5 kg mushrooms
3 chicken fillets
3-4 eggs
300 gr mayonnaise
100 gr cheese
bulb
greenery
vegetable oil for frying

Cooking method:

Buy or bake cakes for Napoleon, you will need six pieces.
Prepare the mushrooms and peel the onions. Fry mushrooms and chopped onions with vegetable oil until tender.
Boil the chicken fillet in salted water, remove from the broth. Chicken broth, by the way, can then 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 cake layer.
Coat the crust with mayonnaise again and place the mushrooms on it. Spread mayonnaise on the next cake layer and place a layer of eggs.
Repeat all operations until the cakes and filling are finished. Cover the top crust, greased with mayonnaise, with grated cheese.
To melt the cheese, place Napoleon Pie with Chicken and Mushrooms in the microwave or preheated oven for 5 minutes.
Before serving, decorate the snack cake Napoleon with mushrooms and chicken from ready-made cakes with herbs, cut it into portions.
A similar snack cake can be prepared with fish, using regular white bread instead of cake layers.

Snack cake made from waffle cakes

Ingredients:

waffle cakes – 6 pcs.
fillet of 2 medium-sized herrings
onions – 2 pcs.
champignons – 500 g.
carrots – 3-4 pcs.
cheese for sprinkling – 70-80 g.
a little oil for frying
greens for decoration
sour cream is not sour,
liquid – about 400 ml mustard (ready) – 2 tsp.
sugar – 2 tsp. salt,
pepper to taste vinegar 6% - 1 tbsp.
unrefined vegetable oil – 1-2 tbsp.

Preparation:

Ingredients:

wheat flour – 200 gr.;
100 gr. quality margarine;
a tablespoon of sugar;
half a spoon of fine evaporated salt;
100 gr. thin sour cream;
a small spoon of dough ripper.

For the filling:

boiled chicken breast – 200 gr.;
onion head;
a jar of pickled, mild champignons;
two boiled carrots;
sweet pepper;
two boiled eggs;
mayonnaise;
three cloves of garlic;
spices.

Cooking method:

Ingredients for the dough:

2-2.5 cups flour
pack of margarine for baking
1 egg
half a glass of water
a pinch of salt

Dough recipe:

Sift the flour into a bowl. Beat the egg, salt and water, pour into a bowl with flour and knead into an elastic, smooth dough. Roll out into a thin layer, grease with softened margarine and roll into a roll. Place the resulting mixture in the refrigerator for about an hour.
Cut the roll into small pieces, roll each into a thin layer and bake the cakes at a temperature of 180-190 degrees. They should turn golden.

Filling ingredients:

200-250 grams of Philadelphia cheese (can be replaced with any other cream cheese)
200 grams of lightly salted salmon (you can also use smoked salmon)
3 hard-boiled eggs
2 tablespoons light mayonnaise
small bunch of green onions
bunch of dill
handful of frisee lettuce

Cooking method:

Grate the eggs, mix with green onions and mayonnaise.
Grease the cakes with cream cheese and add the filling: one layer - salmon with dill, the second - eggs with onions and mayonnaise.
Make as many layers as you see fit. Cover the top crust with cheese and sprinkle with crumbs. Place the Napoleon snack cake in the refrigerator for several hours, ideally overnight.
Serve the cake on a flat platter lined with frisee lettuce.
Note. The snack cake dough recipe above is quite easy to prepare and can be said to be ideal for both layered desserts and layered snacks. If it is not possible to prepare the cakes yourself, you can use ready-made ones, which are available in a large assortment in supermarkets.

Snack cake with canned food

Snack cake “Napoleon” with canned food, a recipe with a photo of which I want to show you today, may surprise many. Everyone knows what a classic Napoleon cake with custard looks like, but few people know about the existence of Napoleon snack cakes. You can make a snack cake from ready-made Napoleon cake layers, from ready-made puff pastry, or bake them from scratch.

Ingredients for the dough:

Butter - 1 pack,
Eggs - 1 pc.,
Water - 150 ml.,
Soda - 1 teaspoon,
Vinegar - 1 teaspoon,
Wheat flour - 2.5 cups.

Filling ingredients:

Canned sardine - 1 can,
Processed cheese - 2 pcs.,
Carrots - 2 pcs.,
Eggs - 2 pcs.,
Mayonnaise - 3 tbsp. spoons,
Salt to taste
Vegetable oil.

To decorate the snack cake:

Hard cheese - 200 gr.,
Olives - 100 gr.,
Cucumbers - 1 pc.,
Parsley - a couple of sprigs.

Cooking method:

To prepare the dough, prepare soft butter. Cut it into cubes. Place in a bowl.
Sift wheat flour into the butter through a sieve.
Knead the flour and butter with your hands until crumbs form.
Beat in the egg. Pour in cold water. Add salt. Quench the soda with vinegar.
Knead the dough with your hands until it becomes a homogeneous consistency.
Place the finished puff pastry in a bag and refrigerate for 30-40 minutes.
While the dough is cooling, you can start preparing the fish filling for the Napoleon snack cake. Place the canned fish pieces into a bowl.
Mash the sardines with a fork. Grate the boiled eggs on a medium grater. Grate the processed cheese on a coarse grater.
Peel the carrots, then grate them on a medium grater. Fry in vegetable oil for about 5-7 minutes. Sautéed carrots should be soft.
Combine sardines, carrots, processed cheese, boiled eggs in one bowl
Mix all the ingredients. Add mayonnaise and salt to taste
Mix the fish filling again. If desired, you can add a pinch of black pe
That's it, the canned fish filling for the Napoleon snack cake is completely ready. Put it in the refrigerator. Now you can start baking the cake layers for the Napoleon cake.
Sprinkle the table with flour. Roll out the puff pastry into a thin layer. Now you need to cut a circle or rectangle out of it.
Round cakes can be cut out with a lid from a saucepan or frying pan. To obtain even rectangular cakes, you can use a cardboard template of the required size or an inverted rectangular baking dish
Heat the oven to 180C. Sprinkle a baking sheet with flour. Carefully transfer the cake onto it. During baking, the puff pastry puffs up unevenly, causing the cakes to be very deformed. To avoid this, pierce the dough with a fork over the entire area of the cake.
Bake the crust for 10-15 minutes. The finished cakes should be golden in color. Brush the cakes with fish filling.
To decorate the Napoleon snack cake with sardines, grate hard cheese on a medium grater. Wash the cucumber and parsley. Cut the cucumber into half circles.
Cut the olives lengthwise to form rings. Sprinkle the sides and top of the Napoleon snack bar with grated cheese. Place olive rings and cucumber slices on top. Finally, garnish the cake with parsley leaves.
Place the snack cake “Napoleon” with sardine in the refrigerator for soaking. In 3-5 hours it will be completely ready. Enjoy your meal. I will be glad if you liked this snack cake recipe.

Shortbread snack cake

Ingredients:

1 package of ready-made Napoleon-type puff pastries
½ boiled chicken breast
200 g frozen champignons
1 large carrot
1 large onion
0.5 cups chicken broth
10 g butter
vegetable oil for sautéing
40 g hard cheese such as Poshekhonsky or Dutch
200 g mayonnaise

Cooking method:

Peel and wash the onion. Finely chop the fourth part, cut the rest into larger pieces. Scroll the chicken pulp through a meat grinder. Sauté finely chopped onion in vegetable oil until golden brown. Read more:
Add butter, salt and minced meat to the pan. Mix the ingredients, pour in the broth and bring the filling to a boil. Simmer over low heat under a closed pan lid for 15-20 minutes. The minced chicken should be slightly dark in color.
Thaw the champignons, place in a colander and squeeze out the water well. Cut into small slices and fry in vegetable oil along with half of the remaining onion. Combine chicken filling with fried mushrooms.
Peel and wash the carrots, grate them on a coarse grater. Saute together with the other half of the onion.
Grate the cheese on a fine grater.
Grind one puff pastry into crumbs: by hand (using a potato masher) or in a blender.
Before placing the filling on the cakes, grease them on both sides with a thin layer of mayonnaise. After this, you can begin to assemble the pie, distributing the filling in piles on each layer.
Assemble the snack cake by layering the cake layers with fillings in the following order: 1 cake layer – half of minced chicken with mushrooms; 2 crust – a layer of grated cheese, sautéed vegetables; 3 cake – the second half of minced chicken with mushrooms. Cover the pie with the last crust and sprinkle crumbs on top.
Leave the dish at room temperature for 3-4 hours so that the cakes are soaked in mayonnaise, then cut into portions and serve.
This snack cake with chicken, mushrooms and vegetables is very good accompanied with beer. Very satisfying and at the same time bright, appetizing, interesting. Almost a sandwich, but also lunch at the same time.
The shortbread snack cake can also be heated in the microwave - it becomes even tastier when warm. And yet its main advantage is its ease of preparation.

My wife was going on vacation in May, and I was smart enough to promise to do renovations in the bathroom during this time, lay tiles... and at the same time I had to help a friend build a house. More precisely, he helped me with the bathroom, I helped him with his house.
And there were photographs from the preparations of those days. You understand, no frills. It had to be quick, satisfying, but also tasty. :)
I bookmarked such recipes in advance and cooked them when the time came. Here's one of them.
I noticed the recipe for this pie in Tatyana Burblis’s collection of recipes. And I was right. Tatyana will not give bad advice.
Fast, simple, satisfying, delicious!

Ingredients:
ready-made puff pastries (store-bought or homemade)
smoked chicken leg
eggs - 4 pcs.
mushrooms 300 gr.
onion 1 head
green onions - 1 bunch
cheese 200 gr.
mayonnaise

Preparation:
1. Separate the meat from the bones of the leg. Finely chop the meat and mix with mayonnaise.
2. Boil the eggs until cooked. Finely chop the green onions. Mix onions with eggs and mayonnaise.
3. Finely chop the onion, fry for 2-3 minutes, add mushrooms, fry until the mushrooms are ready (7-10 minutes, until the mushrooms give up all their moisture). Place on a plate and mix with mayonnaise.
4. Grate the cheese on a coarse grater and mix with mayonnaise.

5. Take the prepared puff pastries and lay them out in layers.
For the first cake
Chicken meat with mayonnaise

For the second cake
Eggs with green onions and mayonnaise

For the third cake
Fried mushrooms with onions + mayonnaise

For the fourth layer
Cheese with mayonnaise.

Cover with the last layer of cake.

All that remains is to warm the pie for 10-15 minutes in the oven at 180 degrees.

I hope you understand me - I had absolutely no time for setting the light and creating an acceptable composition.
Because the photos are exactly as they are - took them out of the oven, cut them, quickly took a photo, ate them, and went on to work.
Sectional pie

Bon appetit!!

Note:
* Prepared according to the recipe of Tatiana Burblis, for which we thank her very much!!

Of course, this preparation and photographs are mine!

Napoleon is a popular delicacy all over the world in the form of a layer cake or delicate pastries with cream. The origin of the recipe for this amazing dish is surrounded by many different legends. Today, the sweet treat rightfully takes pride of place among the most famous desserts.

In Russia, it is generally accepted that Napoleon cake appeared in the form of cakes back in 1912, during the celebration in Moscow of the 100th anniversary of the expulsion of Napoleon Bonaparte. The invention of a recipe for a delicate delicacy with cream was timed to coincide with the anniversary, as were many other treats and drinks. The new cream puff pastry was made in the shape of a triangle, which was supposed to be associated with Napoleon's famous triangular hat. The dessert quickly gained universal recognition and popularity.

According to other sources, Napoleon cake is inextricably linked with French cuisine. According to one legend, the cook, deciding to impress the emperor, cut into pieces the traditional French pie “Royal Galette”, which is usually bought for the Feast of the Kings, and coated the layers with custard, strawberry jam and whipped cream. It was this delicacy that was named “Napoleon” and later became widely known throughout the world.

Nowadays, the delicate taste of the popular dessert is familiar to, perhaps, every sweet tooth. However, to prepare a real Napoleon cake, you need to spend a lot of time and put in some effort. Below is an excellent alternative to a complex, time-consuming recipe - a way to prepare the famous sweet treat from ready-made cakes. To create a real confectionery masterpiece, you do not need a lot of time or any deep knowledge of culinary art.

Required Ingredients

To prepare Napoleon from ready-made cakes, you first need to prepare the following products:

a can of condensed milk;
a pack of puff pastries for a cake;
2 egg yolks;
a glass of peeled walnuts;
1/3 cup sugar;
butter – 400 g.

Cooking method

To make your own Napoleon cake, you need to prepare a delicate cream. To do this, place the butter in a mixer bowl and beat it at medium speed. As a result, the product should acquire a whitish tint.
Continuing to beat the cream base, add two egg yolks and sugar. The recipe suggests using vanilla sugar for these purposes, but if you don’t have any on hand, regular sugar will work just fine.
Continuing to beat the cream base, add condensed milk to it in a thin stream. Continue whisking until the mixture in the bowl has a smooth, homogeneous consistency and turns white. While the mixer is creaming, you can start chopping the nuts.
When the cream and nuts are ready, you can open a pre-prepared pack of puff pastries. Place the first sheet on the board and grease it thoroughly with freshly prepared cream. A similar manipulation should be carried out for all cakes. A cake soaked with this filling will turn out incredibly tender and tasty. Also grease the top cake with cream, and sprinkle chopped nuts on top. One pack of cakes contains approximately 2/3 of the cream. You can use one and a half packs of cakes and all the cream at once. The result is a luxurious, lush Napoleon cake - a real decoration for the festive table.
Place the cake in the freezer for approximately one hour. After the specified time, dessert can be served with tea. But, if you still have time, leave the Napoleon cake for another two hours under pressure on the table, then put it in the refrigerator and let it brew for some more time.

A wonderful sweet treat is ready!

Snack Napoleon made from ready-made cakes - waffle, puff, etc. - something that is easy to prepare and delicious to eat. Today we’ll go over the fillings for snack cakes, but we’ll figure out what to do with the cakes!

Here everything depends on the imagination of the cook: puff pastries can be transferred to whatever suits your soul. Moreover, each layer can be different, as long as the ingredients you use are compatible with each other.

This cake consists of several cake layers and contains several fillings (each cake layer is coated with its own filling).

cheese - 100 gr.
canned fish in oil -1 can (I have saury)
eggs-4 pcs.
mayonnaise.

Filling 1: Grate the cheese on a coarse grater, add 3 tbsp mayonnaise. spoons and mix well.

Filling 2: Place the canned food in a bowl and mash with a fork. Excess liquid must be drained.

Filling 3: Finely chop the eggs, add salt and add mayonnaise and mix.

Now let's start assembling the cake. Place filling 1 on the crust. Spread well with a spoon.

Cover the top with the second cake layer. Place the filling on it 2. Smooth it over the surface with a spoon.

Cover the top with a third skin. Place the filling on it 3. Level it with a spoon and cover with the fourth layer.

Coat the top and sides of the cake with mayonnaise.

The fifth cake layer needs to be crumbled into a separate bowl. Sprinkle the resulting crumbs over the sides and top of the cake. The cake should be soaked. It is better to prepare it on the eve of the celebration. And before serving, decorate it with herbs.

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Recipe 2: Filling for layered snack cake Napoleon - Vegetarian

red salad onion 1 piece
garlic 2-4 cloves
cream cheese 300 gr
greens: wild garlic, spinach, sorrel, young beet tops) 300-400 gr
chicken egg 1 pc
½ head of young cabbage
greens: dill, parsley 1 bunch each
vegetable oil
salt, ground pepper to taste

Do not skimp on the greens; they add flavor, and fresh garlic adds piquancy.

Fry finely chopped onion in a frying pan, add finely chopped young cabbage and all the greens. Add salt and pepper to taste, simmer over low heat until cooked. At the very end of stewing (1-2 minutes), add chopped garlic and cheese. Mix the snack cake filling thoroughly.

Brush all the cakes with the rich filling and stack on top of each other. Cover with cling film and refrigerate for 12-14 hours to soak the cakes. Before serving, spread the filling, if there is any left, and sprinkle with crust crumbs.

Recipe 3: Filling for a snack cake with mushrooms

Champignons - 500 g
White onion - 400 g
Sunflower oil - 80 g
Sour cream - 4 tbsp. l.
Hard cheese - 100 g
Salt (to taste) - 0.5 tsp.
Allspice (to taste) - 0.25 tsp.

Cut the onion into strips.
Chop the mushrooms.
Fry the onion in oil.
Add mushrooms and stir. Fry over high heat until cooked, add salt and pepper to taste.
Pass the mushrooms through a meat grinder.
Grease the cakes with mushrooms.
Grease the top pita bread and edges with sour cream.
Grate the cheese on a fine grater and distribute evenly over the surface and edges.
Place in a preheated oven at 180 degrees just until the cheese melts, no need to bake.
Bon appetit!

Recipe 4: Eggplant Napoleon Snack Filling

eggplants 5 pcs.
cheese 250 g
mayonnaise 200 g
greens 100 g
garlic 3 pcs.
tomatoes 5 pcs.

Cut the eggplants into rings 1 cm thick, add salt, and leave for 15 minutes, then squeeze and fry. Place on a napkin to remove excess oil.

Finely chop the greens and garlic and mix with mayonnaise. Cut the tomatoes into rings of 0.5 - 0.7 cm. Grate the cheese on a fine grater.

Let's start assembling the cake. First we lay the crust, grease it with mayonnaise, then grease the eggplants with mayonnaise, grease the tomatoes with mayonnaise, sprinkle with grated cheese, then repeat everything. The last one should be the cake, which we grease with mayonnaise, sprinkle with cheese and decorate with basil sprigs.

Recipe 5: Snack Napoleon with bee fish

2. Medium carrots – 3 pcs.
3. Onions – 3 pcs.
4. Eggs – 5 pcs.
5. Cheese – 150-200g (I used orange Cheddar)
6. Canned fish in oil “Tuna” - 250-300g
7. Mayonnaise
8. salt
9. vegetable oil
10. a little parsley for decoration
11. olives and pitted black olives for decoration

Lightly coat the cakes with mayonnaise. Remove the tuna from the oil and mash with a fork, add a little mayonnaise.
In a small amount of oil, fry the carrots separately and the onions separately.
Add a little mayonnaise to carrots and onions. Grind the yolk with mayonnaise.
Grind the protein with mayonnaise. Grate the cheese into strips and mix with mayonnaise. Add a little salt to each filling, except tuna and cheese.

Place the filling on the cakes in this order: (to form a “cake”)
1 cake: tuna
2: carrots
3: bow
4: yolk
5: protein
6: Place cheese on top of the last layer.
Cut the olives into rings and place them, alternating in color, on a cheese “glade” in the shape of bees. Make bee antennae from small pieces of olives. The wings are made from parsley leaves. Let the “cake” soak.

Note for home baked crusts:
The edges of the cakes may turn out uneven, so after forming the “Cake” and soaking it, you need to trim its edges (even out) with a sharp knife.

Recipe 6: Snack cake Napoleon with salmon

200-250 grams of cheese
200 grams of lightly salted salmon (you can also use smoked salmon)
3 hard-boiled eggs
2 tablespoons light mayonnaise
small bunch of green onions
bunch of dill

Grate the eggs, mix with green onions and mayonnaise.
Grease the cakes with cream cheese and add the filling: one layer - salmon with dill, the second - eggs with onions and mayonnaise.
Make as many layers as you see fit. Cover the top crust with cheese and sprinkle with crumbs. Place the Napoleon snack cake in the refrigerator for several hours, ideally overnight.

Recipe 7: Napoleon snack filling with chicken liver and smoked chicken

300 grams of chicken liver
1 onion
1 small carrot
tablespoon olive oil
2 smoked breasts
1 fresh cucumber
handful of prunes
several walnuts
4 tablespoons light mayonnaise
salt, pepper to taste

Fry the prepared chicken liver in olive oil along with onions and grated carrots, salt and pepper to taste. Cool and grind in a blender.
Cut chicken breasts, cucumber and prunes into thin strips, season with mayonnaise and mix.
Dry the nuts in a dry frying pan and lightly chop.
Place liver pate on the bottom crust, cover with another crust, add a salad of chicken breast, cucumber and prunes, etc. Alternating the filling, we make as many layers as we think necessary.
The finished Napoleon snack cake should be left in the refrigerator for several hours.

And more fillings for the Napoleon snack cake

Filling with fish
The fish can be any kind, but preferably in its own juice (natural). Mash the fish with a fork. Mix with cottage cheese (if it is very dry, mix with a spoon of sour cream) + tomato paste + finely chopped olives (optional).

Avocado filling
Mash the pulp of a ripe avocado with a fork, mix with cottage cheese + Tobasco sauce + lemon juice + finely chopped herbs (green onions, dill).

Egg filling
Beat the eggs well with the curry. Fry like scrambled eggs in butter. Salt and pepper. Remove from heat, mix with grated cheese and herbs.

Carrot and champignon filling
Cut the champignons into thin slices and fry with finely chopped onion. Stew the carrots, mix with mushrooms, add sour cream and simmer over low heat for 3 minutes. If it gets thick, add more sour cream or water.

In general, there are a lot of options for fillings for snack Napoleon:
1. Grated hard cheese with mayonnaise and garlic.
2. Any salad - crab, Olivier, meat, squid...
3. Herring with grated boiled beets and mayonnaise.
4. Cheese cheese with cottage cheese, garlic, dill and butter.
5. Smoked fish with grated apple and dill.
6. Red fish with a slice of lemon.
7. Liver pate, classic or with mushrooms.
8. Any canned fish - sprats, sardines, saury, salmon.
9. Grated fried carrots with mayonnaise and garlic.
10. Tuna with boiled egg and herbs.
11. Crab sticks with grated cheese and mayonnaise.
12. Shrimp with egg and mayonnaise.
13. Mushrooms, fried with onions, grated egg in them.
14. Potatoes with mashed onions, parsley, vegetable oil.
15. Ham with horseradish and parsley.
16. Herring oil.
17. Forshmak or hummus...