Layered Napoleon snack cake. Napoleon cake from store-bought cake layers. Photo recipe. Snack cake made from ready-made cake layers “Royal Herring”

It happens that it is impossible to get by with just cream when preparing a cake. That’s when other fillings made from berries, fruits, and chocolate come to the rescue.

There are recipes that even a novice cook can use to prepare a tasty and original layer.

The filling for a cake made from sponge cakes is a real salvation for those who like low-calorie desserts.

Recipe for cream used to layer sponge cake

To prepare it, there is a short list of products, it’s easy to remember without even writing it down: 25 g of sugar; 115 ml confectionery cream for whipping; 0.130 kg mascarpone.

By combining creamy mascarpone cheese with fresh berries, you can get a quite tasty and tender filling.

In addition, you will need: 13 strawberries; according to Art. a spoonful of water and fresh lemon juice; 35 g white sugar.

Recipe:

1. In a saucepan, combine water with granulated sugar and lemon juice. Stir until all the granulated sugar crystals have dispersed and place on the heat.
2. Place the prepared strawberries in the syrup and let simmer for 3-4 minutes.
3. Remove the saucepan from the stove and place on a cooling rack. Strawberries boiled in sweet and sour syrup will become softer, but will still retain their shape. By dividing the cake into portions, you will see how impressive each piece will look in cross-section.
4. Beat the cream with sugar until fluffy. Cooking recipes warn: do not get too carried away with the process of whipping the cream, as it may separate.

Recipe for curd and fruit filling

List of ingredients for the filling used to layer the sponge cake:

45 g granulated sugar; 145 g fermented milk cheese; 475 ml heavy cream; a teaspoon of vanilla extract; one peach; 2 glasses of assorted berries; one ripe pear.

Preparation:

1. Whisk the cream and sugar until fluffy.
2. Pour in vanilla extract, add grated cottage cheese and stir.
3. Place the cream in the refrigerator to cool and thicken while you work on the fruit.
4. They need to be washed under running water and cut into thin slices.
5. After water procedures, be sure to dry the berries with a paper towel, as required by culinary recipes.

They should be as dry as possible before you start layering them with the fruit on top of the cake cream.

Recipe for cake filling made from yogurt with condensed milk

You can prepare cream for cakes if you have:

45 g condensed milk; 210 ml cream; 130 g natural yoghurt without additives.

The layer that you will use when you form the cake consists of: a teaspoon of grated ginger; 0.5 kg of nectarines or peaches; 75 g sugar; three tablespoons of water and a few drops of rum essence.

Recipes for making fillings are very easy to follow, and this one is no exception. You need:

1. Whip the cream, mix it with condensed milk and yogurt.
2. Place the cream in the refrigerator for half an hour.

Make jam from nectarines. To do this, cut the fruit into pieces and boil for 10 minutes in a mixture of water, grated ginger and sugar.

Cool the filling and spread it on the cream with condensed milk that you prepared for the sponge cake layer.

Culinary recipes recommend using aromatic fruits with delicate pulp for cream for cakes with condensed milk.

Recipe for sour cream for sponge cake

Sponge cakes soaked in sour cream become incredibly tender and acquire a creamy taste.

If you want to make a cake that everyone, without exception, would like, take note of this simple cream recipe, which is optimal for greasing a sponge cake.

First, you need to stock up on ingredients without which it is impossible to prepare the cream for the cake. Here they are: a glass of sugar; half a liter jar of high fat sour cream.

The recipes for making sour cream for cake are almost all the same. You need:

1. Place the sour cream in a blender bowl and beat continuously for several minutes.
2. When you notice that the cream has become denser, add granulated sugar in parts and beat again. If the buttercream already holds well on the whisk, then it is ready for use.
3. You can add chopped fruits, berries, chocolate chips, and nut crumbs to the sour cream for sponge cake.
4. Thanks to various fillers, the cream becomes richer and acquires a new taste and aroma.

A whole day is not enough to study all the recipes for sponge cake fillings. We will try to focus on the most popular ones, and next in line...

Recipe for a layer of cottage cheese for the cake “Airy Delight”

Cooking at home sometimes takes a lot of time.

So that housewives can quickly prepare a cake, there are recipes, following which you can quickly solve the problem of a dessert dish.

By the way, the quality and appearance of the cake will not suffer at all from not spending several hours on it.

Ingredients for cream: 700 ml cream; ¼ cup sugar; 2 sachets of cream fixative; 0.5 kg of low-fat cottage cheese; a teaspoon of vanilla sugar.

Cooking recipes:

1. First rub the cottage cheese through a sieve, then mix with vanilla and regular sugar.
2. Whip the cream with a blender, pre-cool and mix with the fixative. This technique will make it possible to obtain a dense cream that will hold its desired shape and height well.
3. Combine the cream and curd mass, stir and refrigerate for 20-30 minutes.

Curd cream can serve not only as a filling for cakes, it can also be served as an independent dish.

Such recipes using fermented milk products will help mothers feed their babies a healthy and tasty dessert.

Cream made from yoghurt and cream for the layer of Isabella sponge cake

Yogurt filling with added cream is not as high in calories as sour cream.

If it's summer outside and fruit season has arrived, you will definitely look for recipes that include light foods that do not affect weight gain.

I offer a version of cake cream from the following ingredients:

0.5 liters of yogurt; 250 ml cream 30% fat; 2 large spoons of powdered sugar or fine crystalline sugar; 30 g powdered gelatin; mix of berries and seasonal fruits.

Let's start preparing the cream by washing and drying the berries and fruits. Then:

1. Pour cool water over gelatin. After 10 minutes, place the mixture in a water bath and heat until the gelatin dissolves.
2. Beat the yogurt first in its pure form, then with the cooled gelatin.
3. Cool the cream, mix with granulated sugar and beat with a mixer.
4. Combine the yogurt mixture and cream, add the chopped fruit and spread evenly throughout the cream.
5. Add berries, if they have soft pulp, to the cream carefully so that they do not flow or lose their shape.

See other recipes for delicate cake cream on my website.

Butter cream for the layer of sponge cake Admiration

Sponge cake can be made from store-bought cake layers. This trick will help you avoid standing at the stove for a long time, and at the same time make an exquisite treat for tea.

Ingredients without which you cannot make delicate buttercream:

0.2 kg l. oils; 30 ml cream or milk; a packet of vanilla sugar; 0.3 kg white fine crystalline sugar.

Step-by-step preparation:

1. Soften the butter and beat with a mixer.
2. Gradually add sugar and vanilla into the fluffy butter foam.
3. At the end of the process, pour in warm cream, bring the cream to condition (as in the photo) and cool.
4. Buttercream can be colored using various dyes.
5. The easiest way to color the filling is to add cocoa powder.

Using buttercream, you can decorate the cake with decorative elements and inscriptions; it retains its shape well and does not spread when squeezed through the nozzle.

Custard for layering sponge cake “A Minute of Pleasure”

The silky structure of the cake cream is ideal for soaking the sponge cake.

There is nothing easier than making a custard mixture at home from:

eggs; 250 ml fat milk; 0.5 cups sugar; ¼ pack sl. oils; 2.5 tbsp. spoons of wheat flour and half a bag of vanilla sugar.

When starting to prepare the cream for the cake, take out a saucepan with thick walls, this will help you avoid burning. Further:

1. Mix all ingredients except butter, adding milk last.
2. Place the mixture over low heat and whisk constantly with a hand whisk.
3. Cook until slightly thickened, cool and mix with butter.

Beat the cream until fluffy and use when shaping the cake when it has cooled completely.

See other recipes for cake layers on my website.

My video recipe

No holiday is complete without dessert. Napoleon cake is considered a traditional delicacy loved by adults and children. You can prepare such a treat from ready-made cakes quickly and without much hassle. And if you turn on your culinary imagination, then the usual sweet “Napoleon” can easily be turned into a gourmet snack option.

An unusual snack with a delicate taste

Napoleon cake has nothing in common with French cuisine, except for the name in honor of the great commander and emperor. For its delicate taste, this dessert is loved by millions of gourmets. But not all housewives were in a hurry to pamper their households with such a cake, since it required a lot of time to prepare it.

Now it’s much easier to do this, just buy semi-finished cakes with or without yeast. But cakes are not only coated with sweet cream. A snack cake “Napoleon” made from ready-made cake layers will be an excellent addition to the holiday table.

Compound:

• 1 package of semi-finished puff pastry cakes;
• 1-2 pcs. processed cheese (preferably cream cheese);
• 200-300 g crab sticks;
• 50-100 g walnut kernels;
• horseradish to taste.

Preparation:

From time to time it is worth adding variety to your home menu. You can have a small celebration today, just prepare a Napoleon cake with canned food from ready-made cake layers. Choose canned fish fillets in oil. Just drain all the liquid.

If you like canned tomatoes, you can use them too. The taste of the finished snack will depend on what canned food you choose.

Compound:

• packaging of semi-finished puff pastry;
• egg – 3 pcs.;
• 1 can of canned fish;
• 2 pcs. carrots;
• 0.1 kg of hard cheese;
• 150 ml mayonnaise;
• 1 head of onion.

Preparation:

1. Chop it finely with a knife.
   
2. Peel the carrots, rinse with running water and grate.
   
3. Heat some refined sunflower oil in a frying pan.
4. Place the chopped vegetables and sauté until done.
   
5. Drain the juice from canned fish.
6. Place the mixture on a plate and knead thoroughly with a fork.
   
7. Boil chicken eggs hard.
8. Cool, peel and grate on a fine grater.



9. Mix the filling thoroughly until smooth.
10. We defrost semi-finished puff pastry naturally.
11. Roll out the sheets into small cakes and bake them in the oven.
12. Cool the baked cakes.
13. Let's start assembling the cake.


14. Lubricate it with mayonnaise. You can apply mayonnaise sauce with a mesh.
    
15. Place some filling and distribute it evenly over the surface of the crust.
    
16. We put all the cakes in this order.


17. Grind the hard cheese on a fine grater.
18. Decorate the cake with cheese on top.

On a note! Before serving, the Napoleon snack cake must be soaked, so put it in the refrigerator for several hours.

A lazy version of the beloved "Napoleon"

Let's return to the confectionery classics. For dessert, prepare a simple but incredibly delicious cake. To surprise your family and guests, add strawberries to it. You haven't tried anything like this before!

Compound:

• 750 g semi-finished puff pastry;
• 150 g granulated sugar;
• 0.4 l of condensed whole milk;
• 400 g fresh strawberries;
• 0.2 liters of heavy cream;
• 0.2 kg butter;
• 150 g granulated sugar;
• 2-3 pcs. mint sprigs.

Preparation:

1. Defrost semi-finished puff pastry.
2. As usual, roll it into cakes and place on a baking sheet.
3. It is best to grease a baking sheet or line it with parchment paper.
4. We bake each cake for literally five minutes at a temperature of 200°.
5. Let the cakes cool completely, and in the meantime prepare the cream.
6. Place cream at room temperature in a convenient container.
7. Add granulated sugar and beat thoroughly with a mixer until its crystals are completely dissolved.
8. Add condensed milk and soft butter to the whipped cream.
9. Let's beat everything thoroughly again.
10. We will sort out the strawberries, wash them, and remove the stems.
11. Cut the strawberries into slices.
12. Grease each cake generously with cream and place sliced ​​strawberries on top.
13. Lubricate the sides thoroughly with cream. Top the dessert with whipped cream and strawberries.
14. Cake "Napoleon" from ready-made cakes with condensed milk can be served with tea!

Cakes are usually sweet, dessert dishes. The principle of applying layers of cream onto baked layers of dough is also very convenient in cases where the “cream” is prepared from unsweetened products. It turns out, in fact, a multi-story sandwich, although it’s hard to call this miracle of culinary art that way.

General principles for preparing snack cakes from waffle and puff pastries

The basis of snack cakes can be either puff or waffle cakes. Any type of workpiece can always be purchased ready-made. It is better to bake layer cakes for the Napoleon snack cake yourself.

When purchasing ready-made blanks, pay attention to their appearance and quality; they should be of uniform color. If they are burnt or soft, immediately set them aside; they cannot be used. When unpacking, pay attention to the smell; fresh semi-finished products will not smell unpleasantly of stale oil.

When forming a snack cake from waffles, you can use colored blanks; they will add originality to the snack, but will not change the taste in any way.

The filling for such cakes can be any individual product or a specially prepared filling. Wafer cakes and puff layers for the Napoleon snack cake can be layered with sautéed vegetables, mushrooms, herring mincemeat, crab sticks, boiled eggs, and boiled chicken. Such snack products do not require additional processing after formation. When using raw minced meat for filling, the cake must be baked in the oven.

Before putting the filling on the cakes, they must be coated with mayonnaise or sour cream. If the required product can be applied in a thick layer to puff pastries, then the waffles are only slightly coated. A thick layer will quickly soak the workpiece, and the waffle cake will lose its taste.

Cakes are decorated with fresh herbs, grated cheese or crumbs made from waffles. After cooking, the Napoleon snack cake must be placed in the refrigerator for a couple of hours so that it soaks well.

Snack cake “Napoleon” with chicken and mushrooms

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.

Boiled chicken breast – 200 gr.;

Onion head;

A jar of pickled, mild champignons;

Two boiled carrots;

Two boiled eggs;

Three cloves of garlic;

1. Sift the flour into a bowl of appropriate size. Add ripper, salt and sugar, mix.

2. Add softened butter to the flour and, kneading with a fork, mix everything well. Add sour cream, knead the dough and, placing it in a bag, put it in the refrigerator to cool.

3. Prepare the mushroom filling. Finely chop the onion, cut the mushrooms into slices, and the boiled breast into small, slightly larger pieces.

4. Lightly fry the onion in heated vegetable oil over low heat (2-3 minutes), then add the mushrooms and continue heating, stirring occasionally so as not to burn. After all the moisture has gone, add pieces of chicken to the mushrooms and add finely chopped garlic. Season the mushroom filling with spices, add a little salt and heat over low heat for about a minute.

5. Place the bell pepper in the microwave for two minutes, then carefully remove the skin and finely chop the flesh.

6. Grate the carrots and eggs into separate bowls using a medium grater. Add to them a clove of pressed garlic. Stir.

7. Divide the dough that has been refrigerated into seven parts and roll them into thin circles. Be sure to flour the surface of the table, otherwise the dough will stick.

8. Place a dry frying pan over medium heat and bake the cakes. To prevent the workpieces from bubbling, pierce them a couple of times with a fork. Turn over when the bottom is lightly browned.

9. Gradually coat the cooled cake layers with mayonnaise and assemble the cake. Place mushroom filling on the first coated piece, eggs on the second, and carrots on the third. Then repeat the layers.

10. Grind the remaining cake into crumbs and sprinkle it over the top cake and sides greased with mayonnaise.

Snack cake "Napoleon" filled with mushrooms and liver pate

Half a kilo of puff pastry;

300 gr. fresh small champignons;

Small onion head;

Three boiled eggs;

Half a stick of sweet butter;

150 gr. boiled ham;

Half a kilo of chilled chicken liver;

Medium fat sour cream – 150 gr.;

Six tablespoons of “light” mayonnaise;

Three spoons of hot mustard.

Finely chopped dill;

Three small tomatoes;

One yolk of a boiled egg.

1. Remove the dough from the package and wait until it thaws thoroughly. Then divide into four parts and roll out into thin layers no more than half a centimeter thick. Transferring the layers of dough onto a dry baking sheet, bake the cakes. Baking time at 180 degrees usually does not take more than a quarter of an hour. Focus on the color of the cakes; they should only brown slightly.

2. Boil the liver in lightly salted water until tender. First, rinse it well with cold water and remove all excess: films, remaining fat and gall bladders, if any.

3. Grind the cooled liver on a fine rack in a meat grinder. Immediately add softened butter to it, season with spices and stir.

4. Grind the ham in a blender and, mixing with sour cream, season with ground pepper.

5. Grate the carrots with a coarse grater. Cut the mushrooms and onions into slices. Place the crushed ingredients in a frying pan with vegetable oil, stir and fry until softened.

6. Grate the boiled eggs into a separate bowl using a coarse grater. Set one yolk aside for decoration. Grind the cheese in the same way, add four tablespoons of mayonnaise, all the mustard and mix.

7. Spread the first layer cake with the remaining mayonnaise and spread the mushroom filling evenly over it. Cover with the second cake layer, which is covered with ham and sour cream mixture. Thinly apply the prepared liver pate onto the third layer placed on top, and coat the last, fourth layer with half of the egg-cheese sauce.

8. Line the sides of the snack cake with the remaining sauce and place it in the refrigerator for twelve hours.

9. After this, decorate the surface of the cake. Place a flower out of the tomato halves and place the crumbled yolk in its center. Sprinkle everything except the flower with finely chopped herbs.

Snack cake “Napoleon” on ready-made puff pastry with fish

Six puff pastries;

Two small boiled carrots;

Boiled chicken eggs – 3 pcs.;

A jar of canned fish in oil;

250 gr. good mayonnaise;

140 gr. curd cheese with smoked salmon flavor.

1. Place the fish from the jar on a plate, carefully break the pieces, remove all the bones, and mash the flesh with a fork. Add a little oil from the jar and stir.

2. Grate the carrots using a coarse grater and mix it with a small amount of mayonnaise, adding crushed garlic.

3. Coat the first cake with mayonnaise, apply a thin layer of fish on it, taking only half.

4. Cover with the second piece, on which place the carrots. There is no need to apply mayonnaise, since it is already in the filling.

5. Apply a thin layer of mayonnaise to the third cake layer and grate the eggs onto it using a coarse grater.

6. Also coat the fourth piece placed on top with mayonnaise and apply the remaining fish evenly.

7. Grease the last, fifth, cake layer and sides of the snack cake with curd cheese. Mash the remaining puff pastry into crumbs, sprinkle over the surface of the cake and place it in the refrigerator overnight.

Recipe for a snack cake made from waffle cakes with crab sticks – “Festive”

Packaging of round wafer blanks;

Canned food “Sardines in oil” – 250 gram jar;

200 gr. chilled semi-finished crab products (sticks);

One large, fresh cucumber;

Five processed cheeses;

Onion feathers, fresh dill and parsley - to taste;

Several slices of pickled ginger.

1. Remove pieces of pulp from the canned food and chop them well with a knife or fork, carefully selecting all the seeds. If the filling seems a little dry, add a little oil from the jar.

2. Grate the melted cheese into medium shavings, add chopped garlic. Season with mayonnaise and mix; the cheese filling should not be dry, otherwise it will not be possible to spread it.

3. Cut the crab sticks into small pieces. Chop the greens, first removing the rough stems.

4. Place one of the waffle blanks on a dish, apply a thin layer of mayonnaise on it and evenly distribute the fish over it. Spread the second waffle layer on top with the cheese filling.

5. Grease the next, third, waffle plate with mayonnaise and sprinkle with finely chopped herbs.

6. After placing the fourth piece, lightly press it with your hands so that the greens settle. Coat the surface with mayonnaise and place chopped crab sticks on top.

7. Cover the cake with the last wafer layer and lightly coat it with mayonnaise, including the sides of the cake.

8. Sprinkle chopped onion on top, cut the cucumber into thin rings and decorate them with half sides. Form roses from ginger slices and place the flowers in the center.

Herring, snack cake made from waffle cakes

Six wafer layers;

200 gr. lightly salted herring fillet;

Two medium onions;

200 gr. “European” or other very fatty mayonnaise;

100 gr. a little dried “Dutch” cheese;

A small bunch of fresh herbs;

Two boiled carrots;

300 gr. champignons, fresh.

1. Fry mushrooms and onions in vegetable oil, let cool slowly and puree with a blender.

2. In the same way, chop the herring and onion, then the boiled carrots.

3. Assemble the snack cake. Place some of the herring filling on the first waffle layer, spread mayonnaise on top and cover with a second plate.

4. Evenly distribute half of the mushroom filling over it and grease it too, then cover with the next piece. Lay out some of the carrots, grease a layer of them too. Repeat layers.

5. The last layer is carrot, grease it with mayonnaise, then generously sprinkle with grated cheese.

6. Garnish with finely chopped herbs and place in the refrigerator for soaking for an hour.

Snack cake made from waffle cakes with minced meat (in the oven)

Packaging of finished wafer plates;

400 gr. lean, minced meat;

Small onion head;

Vegetable oil for frying;

1. Chop the onion into small slices, and use a coarse grater to chop the carrots. Place the vegetables in a frying pan with vegetable oil and sauté over medium heat.

2. While the vegetables are frying, place the minced meat in a bowl and carefully mix the raw egg into it. Don't forget to lightly salt and pepper.

3. Place the fried vegetables in a separate bowl and let them cool well.

4. Coat one of the waffle layers with sour cream, place a small portion of raw minced meat on it and distribute evenly, spreading with a spoon.

5. Cover the meat filling with the next waffle layer, spread with sour cream and lay out the fried vegetables.

6. Repeat in this order until you have used all the wafer blanks. Spread sour cream on the last cake layer.

7. Place the snack cake on a baking sheet and place in the oven at 180 degrees for half an hour. Then sprinkle the surface with finely grated cheese and return it back to the oven. When the cheese has melted and spread well, you can take it out.

Snack cakes made from waffle and puff pastries - cooking tricks and useful tips

To prevent the cakes from getting soggy in the given recipes, mayonnaise or sour cream, like the filling itself, should not be liquid.

Store the pre-prepared waffle cake snack cake in the refrigerator, so it will not lose its crispness. “Napoleon”, on the contrary, leave it on the table for two hours so that it is well soaked and only after that place it in the refrigerator.

If for some reason some of the cake layers are broken, place them in the middle of the cake. This will not affect the appearance of the product in any way.

For snack cakes, it is better to use square cakes, then it will be easier to cut them into neat pieces.

From inexpensive components without unnecessary hassle.

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A simple men's recipe with fish

Truly an option for the powerful and swift. Here you will find a delicious quick appetizer and a fish filling that you won’t have to fuss with. Suitable for tough guys after a hard day, and will also decorate a gala dinner for a small party.

We use the simplest waffle cakes.

The ingredients for the coating are simple:

• Mackerel (canned) - 1 can
• Chicken eggs - 3 pcs.
• Carrots - 1 pc. medium size
• Walnut - 50 g
• Any hard cheese - 70 g
• Mayonnaise - 150–200 g
• Bunch of dill

Three large carrots. Add chopped nuts to it. Grind the cheese using the same grater. Finely chop the boiled eggs or also three and combine with chopped dill. Salt after testing.

We take the canned mackerel out of the jar and mash it with a regular fork.

We assemble the cake, flavoring each sheet with a thin mayonnaise coating and a three-layer filling:

• Mackerel - Carrots with nuts - Eggs with dill.

Let's go over the top with mayonnaise again and sprinkle with cheese shavings. Let the prepared snack brew in the cold for 2–3 hours.

Recipe lifehacks!

Replace canned fish with mushrooms fried with onions, any minced meat, chicken and even simple sausage. It will be delicious!

Snack cake made from puff pastries with canned fish

Cooks are like jewelers. They easily turn quick snacks into real table decorations. A festive evening or a regular dinner with the family: a handsome puff pastry will be in place everywhere! The recipe is similar to the previous one, with a softer cream cheese, crispy puff pastry and a thick layer of filling.

We purchase products:

• Puff cakes - 5 pcs. medium size
• Any canned fish - 1 can
• Eggs - 4 pcs.
• Carrots - 2 pcs.
• Cream cheese - 200 g
• Mayonnaise - 100 g
• Garlic - 2 cloves
• Bunch of green onions

When assembling the cake, grease each layer with mayonnaise and add your own filling.

1. Crushed canned fish. There is no need to pour out the liquid.
2. Boiled carrots, grated on a coarse grater, with garlic, salt and mayonnaise.
3. Crushed eggs with mayonnaise.

Cover the cake with cling film, place a weight on top and put it in the refrigerator for 12 hours. In due time, coat it on all sides with cream cheese. Green onions, pieces of carrots and olives, grated yolk: you can choose the most colorful products for decoration.

Appetizer “Napoleon” with tuna and cucumbers

Ingredients:

• Puff cakes - 4 pcs.
• Tuna in its own juice - 1 can (240 g)
• Boiled eggs - 4 pcs.
• Cucumbers (salted or pickled) - 2 pcs.
• Processed cheese - 2 pcs. (up to 200g)
• Garlic - 3-5 cloves
• Cream cheese (any soft, curd cheese) - 180 g
• Green onions and favorite greens
• Mayonnaise to taste
• Olives and puff pastry crumbs for decoration

We will not describe the learned algorithm for a long time. Grind the products well into the coating. Place two fillings on the cake layers, alternating.

• The first option is grated eggs with green onions, garlic and melted cheese, minced through a meat grinder. We repeat this filling twice: at the beginning of the assembly and at the end.
• The second option is mashed tuna and pickled cucumber strips. This mix will go between the second and third cake layers

Everyone will want to repeat this glorious option step by step with a photo. And for good reason: loud praise from your guests awaits you!

Let the appetizer brew for 2-3 hours in the cold and decorate as desired. Here is a simple topping with half of the cake, which was crushed in a blender. Circles of multi-colored olives, a sprig of dill and simple geometry. Elegant, airy and easy to replicate in any kitchen!

Snack bar "Napoleon" with chicken and mushrooms

Some housewives love to conjure their baked goods. If this stage is not important for you, then buy one and a half kilograms of ready-made yeast-free dough. That's all you need to repeat this meat cake with mushrooms.

Look step by step video from 03:16- how to cut out the desired shape from the cakes, bake and assemble a delicious snack.

We take:

• Puff pastry without yeast - 1.5 kg
• Eggs - 6 pcs.
• Chicken fillet - 3 pcs.
• Champignons - 0.5 kg
• Onions - 2 heads
• Hard cheese - 100 g
• Vegetable oil for frying
• Mayonnaise
• Salt, pepper to taste

Appetizer of Napoleon cakes with red fish and shrimp

It is believed that the cake of the same name was invented by Emperor Bonaparte. True, his recipe suggested sweet luxury. We suggest preparing a delicious snack cake “Napoleon” from ready-made cake layers. The recipe with photos is crisp and clear. Minimum hassle, luxurious and delicious!

Required:

• Cakes for “Napoleon” - 1 package
• Any red fish (salted) - 300 g
• Soft cream cheese - 300 g
• Shrimp - 200 g
• Red caviar - 100 g
• Greenery

We cut the fish into thin layers. Chop the greens and mix them with cream cheese. Cut the cucumber into neat thin slices. Cut the shrimp boiled in salted water lengthwise.

Spread each of the cakes with cheese mixture and herbs and add the filling.

• The first cake is a red fish.
• Second - cucumber slices
• The third one is shrimp.
• The fourth is red caviar.

Place the finished cake in the refrigerator for several hours.

Mushroom and cheese recipe with lavash “Success with a guarantee”

They say that the way to a man's heart is through his stomach. Quick snacks will help make this journey short and sweet!

We need:

• Thin lavash - 2 leaves
• Champignons or any other mushrooms - 0.5 kg
• Onions - 4–5 medium sized heads
• Carrots - 1 pc.
• Hard cheese - 100 g
• Sour cream - 50 g
• Salt - ½ tsp.
• Pepper

Snack cake made from ready-made cake layers “Royal Herring”

Herring is a favorite fish, and it is almost impossible to spoil dishes with it. And the snacks taste great with the most ordinary presentation.

If you want both deliciousness and beauty, then pay attention to another example of the ideal cake - with herring filling. Watch an excellent video, where there is not a superfluous word, we will walk you through the recipe step by step in close-ups. We hope we have once again helped you complete your collection of favorite recipes from the sea guest!

We take basic products:

• Waffle cakes - 6 pcs. (120 g)
• Herring fillet - 1 medium fish (300-400 g)
• Fresh champignons - 300 g
• White onions - about 200 g (2 medium ones)
• Carrots - up to 350 g (1-2 pcs.)
• Hard cheese - 100 g
• Mayonnaise - to taste

Bonus in a hurry! Awesome sandwich cake

Quick snack cakes help feed a large crowd. They save time on communicating with family and friends.

For the appetizer we need:

• Avocado - 4 pcs.
• Toast bread - 16 slices
• Curd cheese - 1.4 kg
• Boiled beets - 1 pc.
• Pickled sweet pepper - 1 pc.
• Cheddar cheese - 60 g
• Juice of half a lemon
• Green onions
• Honey - 1 tsp.
• Vegetables and herbs as desired

We prepare three fillings.

1. Pour lemon juice over the avocado pulp and stir in chopped green onions with a fork.
2. Combine pickled peppers and grated cheese.
3. We also chop the beets on a coarse grater and flavor them with honey.

In each of the fillings we put 300 grams of curd cheese.

Place the toasts in the cake pan so that they form a continuous layer of bread. Spread beetroot filling on top. On the next layer of toast is the cheese mixture. Bread again and topped with avocado and onions.

Place the snack in the refrigerator for 2 hours. After soaking, the sandwich cake can be greased on all sides with curd cheese and decorated as desired.

TOP 15 best fillings for snack cakes

The idea of ​​coating ready-made cake layers is universal and quick. Literally anything can be used for fillings. Choose from the list below, or even better, combine two types of filling according to your intuition! And let even the most notorious skeptics praise your composition. :)

What to make the filling from if you want something fishy or meaty.

1. Any fish in tomato sauce. Lighten the tomato accent with cottage cheese or sour cream. Mix with herbs and olives.
2. Fried onions and minced shrimp meat. You can thicken with grated yolk. .
3. Lightly salted herring, fresh apple and pickled onion. !:)
4. Lightly salted herring, boiled beets, mayonnaise.
5. Herring oil.
6. Chicken liver fried with onions and carrots, if you like. You can alternate between a homogeneous spread (whack-whack in a blender until smooth) and a texture mixture in very fine cuts.
7. Any liver pate, including one with mushrooms or nuts in sequence.
8. Ham with horseradish and herbs.
9. - ready-made spread for the Napoleon snack bar.

How to prepare a filling from vegetables, cottage cheese and other things.

1. Fried eggplant or zucchini with onions. An appetizer of blue “mushrooms” would also be suitable: .
2. Rich avocado option. Using a fork, mash the ripe avocado into the base. If desired, add neutral cottage cheese. Be sure to include your favorite sauce with a bright taste, lemon juice and chopped dill.
3. Cottage cheese, feta cheese, cheese with garlic and chopped nuts. For tenderness and moisture - mayonnaise or sour cream.
4. Fried carrots, grated with medium shavings, mayonnaise, garlic. In addition - fried mushrooms.
5. Any crab stick salad - finely chopped.
6. and any bean paste.

We always try to keep the filling moist. In addition to the unforgettable mayonnaise, liquid from canned fish, sour cream, unsweetened yogurt, various ketchups, other spicy sauces with pungency and butter come to the rescue. And convenient and neutral thickeners are boiled grated yolk and mashed potatoes.

A hearty and beautiful appetizer for a festive table and a quick snack - fish cake! It’s easy to make at home from canned food.

Lightly salted red fish is ideal for this recipe. It will make a delicious snack cake that will decorate your holiday table. An appetizer is a quick meal.

• 400 g lightly salted red fish;
• 400 g crab sticks;
• white bread for toast.

For the soaking sauce:

• 400 ml mayonnaise;
• 400 g soft processed cheese;
• 2 boiled eggs.

Mix cheese and mayonnaise in a deep bowl.

Add eggs, mashed with a fork, mix again.

Cut off the crusts from the bun. Place the first layer of bread in the pan. Lubricate with the resulting sauce.

Top with crab sticks, cut to your liking.

Place another layer of bread on the crab sticks, coat with sauce, and place chopped salmon.

Place another layer of bread and brush with mayonnaise sauce. Mix the remaining sauce with crab sticks and pieces of fish, place on top of the cake, and smooth it out. Leave the fish cake to soak at room temperature for a couple of hours.

Recipe 2: quick fish cake Napoleon

• Cake (ready-made, puff pastry) - 1 pack.
• Canned fish (saury) - 1 jar.
• Chicken egg - 3 pcs
• Carrots - 1 pc.
• Onion - 1 piece
• Semi-hard cheese - 100 g
• Mayonnaise

Coat the layer cakes for the Napoleon cake with mayonnaise. Mash the saury with a fork, draining the liquid. Sauté carrots and onions (large or 2 medium ones each). Boil the eggs.

Assembling the cake. The first cake is canned food, the second is vegetables, the third is an egg. Repeat layers. Press lightly with your hands. Lubricate with mayonnaise and let it simmer for 3-4 hours, ideally overnight.

Before serving, sprinkle with finely grated cheese. This time I didn't sprinkle it with cheese. But the taste was not affected.

Recipe 3: Cake with Canned Fish

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.

In the first case, it will take very little time to prepare the Napoleon snack cake. Having a pack of Napoleon cakes in stock, you can whip up a snack cake. And you can experiment with the fillings of the Napoleon snack cake. Most often, canned fish, boiled chicken, various types of cheeses, and mushrooms are used for these purposes.

Today we will prepare a snack cake “Napoleon” with canned fish and sardines.

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.

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 sardine, carrots, processed cheese, boiled eggs in one bowl.

Mix all ingredients.

Add mayonnaise and salt to taste.

Mix the fish filling again. If desired, you can add a pinch of black pepper.

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 cake 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.

Recipe 4: fish cake with cake layers (with photo)

Puff pastries are a universal invention; you can use them to prepare both sweet and savory dishes. This snack cake will serve as a decoration for the holiday table. We will make the filling from canned fish, boiled eggs and fried carrots and onions.

By the way, it is not at all necessary to use ready-made cake layers for such a cake; puff pastry, especially yeast-free dough, can be easily prepared by any housewife.

• 2 carrots,
• packaging of ready-made puff pastries,
• 2 onions,
• 3 eggs,
• 0.5 cans of canned food “Sardine in oil”,
• 150 g mayonnaise (you can use homemade),
• for decoration - a bunch of green onions,
• 2-3 tbsp. sunflower oil.

Peel and grate the carrots, place in a heated frying pan with oil, and fry a little.

Then add chopped onions and fry everything together until done.

Open the can of canned fish, remove the sardine pieces from the liquid and remove the large bones.

Mash the fish pieces with a fork, adding a little liquid from the can.

Boil the eggs, peel and cut into cubes.

So, all the filling components for the future cake have been prepared: canned fish, carrots and onions, boiled eggs and mayonnaise.

Place the puff pastry on a flat plate, spread with mayonnaise, and lay out half of the fried vegetables.

Place the second cake layer, brush with mayonnaise and spread half of the boiled eggs over its surface.

The filling for the next cake will be canned fish. It's best to make one layer of sardines and two layers of eggs and vegetables, as too much canned food can overpower all the flavors.

Place the remaining filling on the remaining cake layers, not forgetting to coat each of them with mayonnaise. Lightly coat the top layer and sides of the cake with mayonnaise and sprinkle everything with crumbs from the cake layers (they often come in a package with ready-made puff pastries, but if there are no crumbs, then you need to crush one puff pastry layer with your hands).

Let the layer cake soak in the refrigerator for about 12 hours and garnish with chopped fresh green onions before serving.

Recipe 5, step by step: layered fish cake

Festive snack made from puff pastries, with canned fish, carrots, and melted cheese. The classic combination of filling ingredients is found in many salads.

• Puff pastry cakes - 4 pcs.
• Canned fish (saury) - 1 can (240 g)
• Onions, salad - 1 pc.
• Carrots – 250 g
• Eggs (large) - 3 pcs.
• Walnuts (chopped) - 4 tbsp. spoons
• Processed cheese – 200 g
• Mayonnaise - 4 tbsp. spoons
• Green onion - 0.5 bunch
• Salt - 1 teaspoon (to taste)
• Ground black pepper - to taste

To prepare a snack cake with canned food, prepare the ingredients according to the list.

Bake puff pastry crusts in advance. To do this, roll out the puff pastry (thawed) to a thickness of 0.5 cm or a little less, prick with a fork and bake at 180-200 degrees for 20-25 minutes (watch for the brownness of the cakes). If the dough does rise during baking, when cooled, simply press the cake down with your palm. For this amount of filling, 450 g of frozen puff pastry will be enough for you.

Boil the carrots until tender, cool, and peel.

Boil the eggs, cool, peel.

On a coarse grater, grate carrots, one processed cheese, two eggs, place in a deep plate.

Dry the nuts in a frying pan.

Chop the nuts with a sharp knife.

Add nuts and mayonnaise to the cheese and carrot mixture.

Lightly salt and pepper, stir the filling until smooth.

Chop the sweet salad onion very finely.

Add onion to canned fish. Add the remaining grated processed cheese and egg.

Add Mayo. Season with salt and pepper.

Stir the fish filling until smooth.

Grease the bottom cake with carrot mixture.

Cover with the second cake layer and brush it with fish filling.

Brush the last layer with the remaining fish filling.

Cover the snack cake with canned fish, carrots, eggs and melted cheese with cling film and place in the refrigerator to soak for several hours. Better for the night.

Before serving the snack cake, finely chop the green onions.

Sprinkle the appetizer cake with green onions and serve. Bon appetit!

Recipe 6: fish waffle cake (with photo)

• 7 waffle cakes (any shape of cake will do),
• 1 can of canned fish, I took mackerel,
• 4 carrots (about 350 grams),
• 4 eggs,
• onion to taste and desire (I put a quarter of a head, but more was possible),
• 100 grams of hard cheese,
• greens to taste and desire,
• mayonnaise.

Let's start preparing the products. Wash the carrots and cook in salted water until tender. It took me about 30 minutes.

Boil the eggs, peel them, separate the whites from the yolks.

Salt the liquid from the canned fish, remove large bones and mash the fish with a fork.

Peel the onion and cut it very finely. I used red salad onions, but you can use regular onions.

Place the first waffle layer on a plate or cutting board. Let's put a mesh of mayonnaise on it. You can simply spread mayonnaise with a spoon, but the layer should be very thin.

Place half of the canned fish and half of the onion on the first cake layer and distribute evenly.

Cover the fish with the second waffle layer and grease it with mayonnaise. Grate half the carrots on a coarse grater and distribute them evenly over the crust.

Fourth cake layer, mayonnaise. Add fish and onions again.

Fifth cake layer, mayonnaise, carrots.

Sixth waffle cake, mayonnaise. Place grated cheese on it.

Place the seventh cake layer and press on its surface with your hands. Thus compacting the previous layers. Lubricate the last layer with mayonnaise and grate the yolk on top on a fine grater. The yolk will also serve as some kind of decoration for the cake. You can also decorate the cake with any greenery.

Place the wafer cake in the refrigerator to soak for several hours, or better yet, overnight.

Take the soaked cake out of the refrigerator and cut it into portions with a sharp knife. Can be served.

Recipe 7: Snack cake with canned fish

Everything is done simply and simply, the main thing is to remember that such a cake is quickly eaten, so you can prepare two servings at once, so that each of the guests will surely get the most delicious and delicious piece. I will be happy to share with you my proven recipe for a snack cake made from wafer cakes.

• waffle cakes – 1 package;
• processed cheese – 100 grams;
• canned fish – 200 grams;
• carrot – 1 piece;
• white onion, onion – 1 piece;
• chicken egg – 1 piece;
• mayonnaise – 150 grams;
• fresh dill - 1 bunch.

I put the waffle cake on a plate and pour mayonnaise over the cake.

I distribute a vegetable layer on top: pre-cooked and already cooled, peeled carrots and onions, cut into long strips. I rub the carrots through a grater, and scald the onions with boiling water in advance to remove the bitterness.

The next type of filling will be fish. I mix canned fish with boiled egg and mayonnaise.

I spread the fish filling on the next waffle layer. It is juicy, so the cake will be soaked quickly.

I repeat all the cakes and all the fillings in the same sequence. A beautiful and attractive snack cake is formed.

To make it more decorative, I chop all the dill and sprinkle it on the sides of the cake. I'm making a beautiful green fence.

I decorate the cake with flowers from boiled carrots. It was a beautiful presentation.

I let the cake soak for 15 minutes in the refrigerator, and then quickly serve it to the guests. There is no need to soak longer, because the waffle cakes themselves are thin and mayonnaise soaks them very quickly.

Recipe 8: layer cake with fish (step by step)

Surprise your guests with a delicious snack cake that is very easy to prepare.

• 3 boiled eggs
• 1-2 heads of onions
• 200 ml. water
• 3 tbsp. vinegar 9%
• 1 b. canned fish in oil
• 2 processed cheese
• 1-2 cloves of garlic
• mayonnaise
• puff pastry without yeast

Bake puff pastries.

Peel the onion and cut into quarter rings. Cover the onion with water and add vinegar. Let it brew for 30 minutes. Then drain all the liquid from the onion.
Place the first cake on a plate. Make a mesh of mayonnaise on top.

Place boiled eggs, grated on a coarse grater. Add pickled onions on top.

Cover generously with mayonnaise. Next, lay the third cake layer and make a mayonnaise mesh. Grate the processed cheese, add garlic, passed through a press and 2 tbsp. mayonnaise. Mix everything well. Spread cheese mixture on top of third layer.

Cover the top with mayonnaise. Next, place the fourth cake layer, covering it with mayonnaise on top. Grind the last fifth cake layer, which was baked last and has an uneven shape, until it becomes coarse crumbs. Also grease the sides of the cake with mayonnaise and sprinkle with crumbs obtained from the fifth cake layer. Place the cake in the refrigerator overnight.

Recipe 9: hearty fish and cheese cake

A very tender, tasty snack cake.

• herring: 1 piece
• mushrooms: 300 g (champignons)
• bow: 2 pcs
• carrots: 300 g
• mayonnaise: 300 g
• hard cheese: 60 g
• greens: bunch
• salt: pinch
• ground black pepper: a pinch
• waffle cakes: 7 pcs

Wash the mushrooms, cut into pieces and fry with finely chopped onion (1 piece) until cooked. Salt and pepper.

Boil and peel the carrots.

Peel the herring from skin and bones.

Grind the herring and 1 onion in a blender. Add 2 tbsp. mayonnaise. Mix.

Also chop the carrots. Mix with 1.5 tbsp. mayonnaise.

Grind the finished mushrooms in the same way in a blender and mix with 1 tbsp. mayonnaise.

Assemble the cake, distributing the filling evenly.

• 1st cake - half of the herring mass.
• 2nd cake - half the mushrooms.
• 3rd cake - half a carrot.
• 4th cake - herring.
• 5th cake - mushrooms.
• 6th cake - carrots.

Grease the top crust with mayonnaise (1-1.5 tbsp) and sprinkle with grated hard cheese and chopped herbs. Let the snack cake sit for a while (preferably at least a day).

Recipe 10: Canned Fish Snack Cake

Using this recipe, you can quickly prepare a delicious appetizer for the holiday table. The cake turns out to be layered not only because the filling is arranged in the appropriate order, but also because its base is made of puff pastry cakes. You don't even need to spend extra time baking them (although if you want to do it yourself, then why not?). But it’s unlikely that anyone will want to bother with baking if you can simply buy ready-made cakes at the grocery store. For working housewives, and not only for them, semi-finished puff pastry products have long become a reliable lifesaver. And making snack cakes with them is a pleasure.

• 6 ready-made puff pastries;
• 2 carrots;
• 1 can of canned food “Sardine in oil”;
• 3 eggs;
• 2 onions;
• 200 g mayonnaise;
• 100 g cheese.

Take puff pastries (they are usually sold in a pack of 6 pieces). Place one cake on a tray or large flat plate, coat well with mayonnaise.

Fry carrots and onions in sunflower oil, cool and distribute half of the fried vegetables in an even layer over the surface of the crust.

Boil the eggs, peel and cut into cubes. It is also good to grease the next cake with mayonnaise and lay out the egg cubes.

Remove the fish pieces from the oil, remove large bones and mash with a fork. Place the fish mixture on the next crust greased with mayonnaise.

Place the remaining fried carrots and onions on the fourth cake layer. Cover with the next cake layer, grease the top with mayonnaise and sprinkle with grated cheese.

Grind the last, sixth cake with your hands to form large crumbs.

Grease the sides of the cake with mayonnaise. Sprinkle crumbs over the top and all sides of the cake.

Decorate the surface of the snack cake at your discretion, you can use pomegranate seeds or herbs. Place the layer cake with the preserves in the refrigerator for a couple of hours (it is advisable to leave it overnight so that it soaks better). If you want to reduce the time required for soaking such a cake, you need to hold each of the cakes over steam for a few seconds before putting the filling on it - this will somewhat soften the dryish puff cakes.