TOP-4 recipes with a photo of making a lean Napoleon cake at home. Culinary tips and secrets. Video recipes.
Napoleon is one of the best and most favorite cake. However, on fast days, you should not eat many of the foods in standard baked goods. But this is not a reason not to eat this delicacy, because it can be made lean. We offer TOP-4 recipes for making a lean version of Napoleon's cake. They are suitable not only for adherents of religions who observe the fast, but also for vegetarians. Making a lean Napoleon is not difficult at all, and even easier than a classic cake. At the same time, it turns out to be unusually tasty!
Culinary tips and secrets
- For baking a Napoleon cake, unleavened or puff pastry is usually prepared. For fresh cakes, clean water is used, and for puff cakes, carbonated water. At the same time, keep in mind that any unleavened dough must be kneaded quickly. Long kneading clogs the dough, and the cakes will be tough. A well-mixed unleavened dough should be allowed to rest for half an hour before baking in the oven. Then the baked goods will be soft and airy.
- Instead of butter, vegetable or margarine is used, which contains only vegetable fats.
- For lean cream, use semolina and almonds. Such a cream will be rich and delicious. The substitute for milk will be pure water, mineral water or strong tea.
- You can add orange juice to the cream to taste, and zest to the cakes. Orange peel gives the cake a festive, delicate and delicate citrus flavor.
- For impregnation of fresh cakes and for cream, you can take soy or coconut milk.
- Eggs will replace the starch added to the flour.
- Baking can be made softer and juicier by sandwiching the cakes with jam, honey or fruit jam.
- Decorate dessert with melted chocolate, sweet syrup, nuts, icing, fresh berries.
Citrus cake on mineral water with semolina cream
Extravagant and beautiful Lean Napoleon for this recipe comes out moist, soft, moderately sweet and with a pleasant citrus aftertaste.
- Caloric content per 100 g - 489 kcal.
- Servings - 1 cake
- Cooking time - 1 hour 45 minutes
Ingredients:
- Mineral water - 200 ml
- Semolina - 1 tbsp.
- Flour - 3, 5 tbsp.
- Almond crumb - 50 g
- Orange juice - 1 l
- Vegetable oil - 200 ml
- Sugar - 1 tbsp.
- Salt - 1/3 tsp
Cooking a citrus cake in mineral water with semolina cream:
- Pour vegetable oil and mineral water into the bowl of a food processor, add salt and flour and knead the dough.
- Divide the finished dough into 10 parts, roll them into balls, wrap in a bag and send to the refrigerator for half an hour.
- After a while, sprinkle the table with flour and roll out the thinnest cakes.
- Transfer them to a baking sheet and bake in a preheated oven to a temperature of 180-200 ° C for 5 minutes each cake.
- For the cream, pour chopped almonds and sugar into a saucepan, pour orange juice and bring to a boil. Then pour in the semolina in a thin stream and stir so that there are no lumps.
- Remove the pan from the heat, leave it to cool completely and beat the cream with a blender to make a light mass.
- Grease the cakes with cream, fold them in a pile. Lubricate the sides of the cake with the remaining cream.
- Finely chop one crust and sprinkle with citrus lean Napoleon cake in mineral water with semolina cream. Leave it to soak in the refrigerator overnight.
Napoleon cake with coconut milk and lime
Diversify and sweeten your fast with the famous Napoleon Lean Cake with coconut milk. If desired, to improve the layering of the cakes, you can add 1 tablespoon to the dough. vodka.
Ingredients:
- Wheat flour - 3 tbsp.
- Pure water - 200 ml
- Vegetable oil - 200 ml
- Salt - 0.5 tsp
- Almonds - 120 g for cream, 100 g for sprinkling
- Coconut milk - 1 l
- Semolina - 1 tbsp.
- Lime zest - 2 tsp
- Vanilla sugar - 2 tsp
- Brown sugar - 1 tbsp
Cooking Napoleon cake with coconut milk and lime:
- Mix clean water with vegetable oil, add salt and flour and knead an elastic dough.
- Place it in a bowl, cover, and refrigerate for 30 minutes.
- Divide the chilled dough into 10 equal parts, and roll each into a thin crust.
- Bake the cakes in the oven at 200 ° C for 3 minutes.
- For cream, pour boiling water over the almonds for 10-15 minutes, then peel and grind with a food processor.
- Boil coconut milk, add chopped almonds, sugar and mix well.
- Then add semolina in a trickle, stirring constantly, and heat until thickened.
- Cool the finished cream, add vanilla sugar with lime zest and beat the cream with a mixer.
- Smear each crust and sides of the cake with cream. Sprinkle the remaining almond crumbs on all sides of the cake and soak for 10 hours.
Lean Napoleon on almond milk with starch
Big and very tasty Napoleon puff cake. Moreover, it does not contain butter, milk and eggs. However, this does not interfere with surprising guests with an exquisite dessert that will not leave anyone indifferent.
Ingredients:
- Flour - 3, 5 tbsp.
- Starch - 1 tbsp.
- Vegetable oil - 1 tbsp.
- Carbonated water - 1 tbsp.
- Salt - 1/2 tsp
- Citric acid - 1/4 tsp
- Vodka - 1 tablespoon
- Almond milk - 1.5 l
- Almonds - 170 g
- Sugar - 400 g
- Semolina - 250 g
- Lemon - 1, 5 pcs.
- Almond essence - 3 drops
- Vanilla sugar - 2-3 sachets
Cooking Lean Napoleon with Starchy Almond Milk:
- Pour flour and starch into a bowl, pour in vegetable oil, vodka, cold carbonated water with citric acid, salt and knead the tough dough.
- Roll it into a ball, cover the bowl with the dough and refrigerate for half an hour. Then divide the dough into 10 pieces and roll out thin cakes.
- Bake the cakes on a dry baking sheet in a preheated oven to 180C until golden brown.
- For cream, pour boiling water over the almonds for half an hour. After that, peel it and chop it into small crumbs in a food processor.
- Add sugar to almond flour and pour hot almond milk over everything. Stir the mixture, boil and add semolina in a thin stream. Boil the food, stirring all the time, until the mass thickens. Cool the finished cream.
- Cut off a thin layer of zest from the lemon without a white layer (it is bitter) and pass through a meat grinder.
- Mix lemon gruel with custard, drip almond essence, add vanilla sugar and beat with a mixer.
- Assemble the cake, sandwiching the cakes with cream, and crush the last cake and sprinkle on the cake.
- Leave the lean Napoleon in the starchy almond milk to soak for 12 hours in the refrigerator.
Lean Napoleon with lemon cream
Lemon cream will give the lean Napoleon cake a spicy sourness and a light citrus aroma. Lemon can be substituted with limes or oranges if desired.
Ingredients:
- Flour - 4, 5 tbsp.
- Vegetable oil - 1 tbsp.
- Carbonated water - 1 tbsp.
- Salt - 1/2 tsp
- Citric acid - 1/4 tsp
- Almonds - 170 g
- Sugar - 2 tbsp.
- Semolina - 250 g
- Water - 1.5 l
- Lemon - 2 pcs.
- Vanilla sugar - 2 sachets
Cooking Napoleon Lean with Lemon Cream:
- Combine sifted flour with vegetable oil, pour in water mixed with citric acid and add salt.
- Knead an elastic dough and refrigerate for half an hour.
- Divide the finished dough into 12 parts and roll each thinly.
- Using a rolling pin, transfer the cakes to a baking sheet and bake in the oven for 3-4 minutes until golden brown at 180 ° C.
- For the cream, pour boiling water over the almonds for 30 minutes, remove the skin and grind in a blender. Add sugar and stir.
- Boil water and put almonds in boiling water. Bring to a boil, add semolina slowly and cook, stirring occasionally, until thickened.
- Wash the lemon, cut, remove the seeds and grind whole with a blender or meat grinder.
- Mix the lemon gruel with the custard and whisk with a mixer.
- Assemble the cake by sandwiching the cakes, pressing them together. Sprinkle it with crust crumbs or almond petals and let it soak overnight in the refrigerator.
