Today we will prepare a snack cake of waffle cakes stuffed with herring, mushrooms and carrots. We will soak the cake with mayonnaise and sour cream sauce with the addition of garlic and dill. Well, the result, of course, is worth the time spent - the dish turns out to be very tasty.
Fish cake "Napoleon"
Ingredients:
- Ready cakes "Napoleon"
- 1 can of canned fish in oil "Pink salmon"
- Cheese - 100-150 gr.
- Boiled egg - 4 pcs.
- Carrots - 2 pcs.
- Onion - 3-4 pcs.
- Mayonnaise
- Vegetable oil
Cooking method:
- Grind canned fish with a fork
- Cheese grate on a coarse grater;
- Grate the eggs on a coarse grater.
- Grate 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 fish stuffing, cover with a second cake; 2nd: put carrots and onions on the second cake, cover with the third cake; 3rd: grease the third cake with mayonnaise and lay out the egg filling, cover with the fourth cake; 4th: Lubricate the fourth cake with mayonnaise and spread the cheese filling, cover with the fifth cake; 5th: Lubricate the fifth cake with mayonnaise and sprinkle with finished crumbs (the crumb should be in the box along with the Napoleon cakes)
- Finished cake to cover cling film and let it soak room temperature.
A simple snack cake made from waffle cakes
Preparing a snack cake from waffle cakes will not be difficult and will take a minimum of time in the festive mess. One condition: you need to cook 2 hours before serving, so that the cake layers are soaked and the flavors are combined. This is an option delicious salad, laid out on wafer cakes, which makes the taste more saturated and varied.
Ingredients:
- 7-8 wafer cakes;
- one can of any canned fish;
- 4 medium sized carrots;
- 4 fresh chicken eggs;
- one large head onion;
- 100-150 grams of hard cheese;
- 150 grams of homemade (or store) 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.
- Rub the peeled carrots on a coarse grater.
- Fresh chicken eggs boil 10-15 until cooked (we need them to be hard-boiled), cool in cold water and peel.
- Grate the whites on a coarse grater, the yolks on a fine grater. Arrange on separate plates.
- FROM canned fish(natural, in own juice), drain the juice, put the pieces of fish in a bowl and chop with a fork.
- We clean one large head of onion from the husk, cut it as small as possible.
- Mix in a bowl canned fish with chopped onion.
- The first waffle cake put on a serving dish and apply a very thin (so that the cake does not get wet) layer of mayonnaise.
- Evenly lay out half of the canned food mixed with onions.
- We cover the fish with the second cake, lightly grease it with mayonnaise, spread evenly half of the entire carrot. It can be lightly salted and peppered.
- We cover with the next waffle cake, grease it and lay out a layer of grated proteins.
- Cover the next waffle cake, smeared with mayonnaise, with the remaining fish mixed with onions.
- Again lay out the cake, lightly press it, grease it, spread the remaining carrots.
- Another cake, smeared with mayonnaise, sprinkle with hard cheese grated on a coarse grater.
- And, finally, the last cake.
- Spread, press, grease and sprinkle with grated yolks and cheese.
- We remove the cake in the refrigerator for several hours.
- Before serving, decorate the sides of the cake with any chopped herbs (I have dill) and tomato flowers.
Pie from ready-made puff cakes
Ingredients:
- ready-made cakes "Napoleon"
- 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:
- Eggs need to be boiled and cooled. I don’t crumble everything at once, since only one egg will be needed for one cake, it’s more convenient for me to chop them immediately before laying 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 right in the package from the cakes. The sides of the packaging cover the edges of the cake and it is convenient to put it in the refrigerator for storage, no special dishes are needed.
- We remove the cakes from the package, put one cake on a cardboard base from it.
- Squeeze mayonnaise out of the bag onto the cake.
- I carefully spread the mayonnaise with a fork all over the cake so that there are no gaps, because this is not a salad, dry cakes should be well saturated with mayonnaise!
- We spread one finely chopped egg in a thin layer on the first cake, distributing it with a fork throughout the cake. It's okay that the cake is not completely covered with a layer of eggs, we don't need it. Filling layers should be thin.
- Three cheese on a coarse grater on top, also distributing it in a thin layer throughout the cake.
- We lay the second cake on the first cake with the filling and lightly press it down with our hands - this is a prerequisite for a successful cake!
- Lubricate the cake with mayonnaise and distribute half a can of canned fish over it.
- And in the same way we lay on top of the rest of the cakes with the filling:
- 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 an onion in my garden - a batun. I love him very much because he grows in any conditions from early spring to late autumn. This time I crumbled on a pie green onion, finely cutting through it, quite a bit, not for the sake of taste, but only for decoration.
- But you can completely do without such decoration. Some people rub the cheese first on the last layer, and then more eggs, it turns out such a bright yellowish 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 gets.
- Ready cake cut into portioned pieces.
Snack cake Napoleon with mushrooms
At the word Napoleon, the famous layer cake Napoleon. But there is also a snack of the same name, snack cake. For the preparation of the Napoleon snack cake, exactly such puff cakes are used. You can bake them yourself from puff pastry or buy ready-made ones in the store. With ready-made cakes, 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
- greens
- vegetable oil for frying
Cooking method:
- Buy or bake cakes for Napoleon, you will need six pieces.
- Prepare the mushrooms, 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 eggs, cool, grate.
- Place the base for Napoleon on a cutting board, spread with mayonnaise. Then put a layer of pieces of meat, cover it with a second cake.
- Spread the cake with mayonnaise again and put the mushrooms on it. Spread mayonnaise on the next cake, put a layer of eggs.
- Repeat all steps until you run out of cakes and stuffing. Top cake, smeared with mayonnaise, thickly sprinkle with grated cheese.
- To melt the cheese, put the chicken and mushroom Napoleon shortbread pie in the microwave or preheated oven for 5 minutes.
- Before serving, decorate the Napoleon snack cake with mushrooms and chicken from ready-made cakes greens, cut it into portions.
- A similar snack cake can be prepared with fish, instead of cakes, ordinary white bread is used.
Snack cake from waffle cakes
Ingredients:
- wafer cakes - 6 pcs.
- fillet of 2 small herrings
- onion - 2 pcs.
- champignons - 500 g.
- carrots - 3-4 pcs.
- cheese for sprinkling - 70-80 g.
- a little oil for frying
- greenery 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.
- vegetable unrefined oil- 1-2 tbsp.
Cooking:
Ingredients:
- wheat flour - 200 gr.;
- 100 gr. quality margarine;
- a tablespoon of sugar;
- half a spoonful of fine boiled salt;
- 100 gr. watery sour cream;
- a small spoonful of dough ripper.
For stuffing:
- chicken boiled 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:
Dough Ingredients:
- 2-2.5 cups flour
- a pack of margarine for baking
- 1 egg
- half a glass of water
- a pinch of salt
Dough recipe:
- Sift flour into a bowl. Beat the egg, salt and water, pour into a bowl with flour and knead an elastic, smooth dough. Roll out into a thin layer, grease with softened margarine and twist into a roll. Send the resulting workpiece to 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)
- 3 hard-boiled eggs
- 2 tablespoons light mayonnaise
- small bunch of green onions
- bunch of dill
- handful of frisee lettuce
Cooking method:
- Grate eggs, mix with green onions and mayonnaise.
- Lubricate the cakes with cream cheese and lay out 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 cake with cheese and sprinkle with crumbs. Put the napoleon snack cake in the refrigerator for several hours, ideally all night.
- Serve the cake on a flat dish lined with frisee lettuce leaves.
- Note. The recipe for the snack cake dough above is quite simple to prepare and, one might say, is ideal for both puff desserts, and for puff snacks. If it is not possible to cook cakes yourself, you can use ready-made ones, which are presented in a large assortment in supermarkets.
Snack cake with preserves
snack cake"Napoleon" with canned food, the recipe with a photo of which I want to show you today, may surprise many. Everyone knows what it looks like classic cake"Napoleon" with custard, but few people know about the existence of snack cakes "Napoleon". You can prepare a snack cake either from ready-made cake layers for the Napoleon cake, or from ready-made puff pastry, or you can bake them from scratch.
Dough Ingredients:
- 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 branches.
Cooking method:
- To prepare the dough, prepare soft butter. Cut it into cubes. Put in a bowl.
- Sift through a sieve to the oil wheat flour
- Knead the flour with butter with your hands until crumbs are obtained.
- Beat in an egg. Pour in cold water. Add salt. Extinguish soda with vinegar.
- Knead the dough with your hands until it becomes a homogeneous consistency.
- Finished puff pastry put 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 canned fish pieces in a bowl.
- Mash the sardines with a fork. Grate boiled eggs on a medium grater. Grate processed cheese on a coarse grater.
- Peel the carrots, then rub it on a medium grater. Fry in vegetable oil for about 5-7 minutes. Sautéed carrots should be soft.
- sardine, carrot, processed cheese, boiled eggs combine in one bowl
- Mix all ingredients. Add mayonnaise and salt to taste
- Stir the fish filling again. Optionally, you can add a pinch of black pepper.
- Everything, the canned fish filling for the Napoleon snack cake is completely ready. Put it in the refrigerator. Now you can start baking cake layers for the Napoleon cake.
- Sprinkle the table with flour. Roll out the puff pastry thinly. Now you need to cut a circle or rectangle out of it.
- Round cakes can be cut with a lid from a pot or pan. To get even rectangular cakes, you can use a cardboard template of the required size or an inverted rectangular baking dish
- Heat the oven up to 180C. Sprinkle the baking sheet with flour. Carefully place the cake on it. During baking, the puff pastry puffs up unevenly, which is why the cakes are very deformed. To avoid this, the dough is pierced with a fork over the entire area of the cake.
- Bake the crust for 10-15 minutes. Ready cakes should be golden in color. Lubricate the cakes with fish filling.
- To decorate the snack cake "Napoleon" with sardines, grate on a medium grater hard cheese. Wash cucumber and parsley. Cut the cucumber into half circles.
- Cut the olives lengthwise to make rings. Sprinkle the sides and top of the Napoleon diner with grated cheese. Top with olive rings and cucumber slices. At the end, decorate the cake with parsley leaves.
- Snack cake "Napoleon" with sardine, put in the refrigerator for impregnation. In 3-5 hours it will be completely ready. Enjoy your meal. I would be glad if you liked this recipe for a snack cake.
Shortbread snack cake
Ingredients:
- 1 pack of Napoleon puff pastries
- ½ boiled chicken breast
- 200 g frozen champignons
- 1 large carrot
- 1 large onion
- 0.5 cup chicken broth
- 10 g butter
- vegetable oil for sauteing
- 40 g hard cheese like Poshekhonsky or Dutch
- 200 g mayonnaise
Cooking method:
- Clean and wash the bulb. Finely chop the fourth part, cut the rest into larger pieces. Scroll the chicken flesh 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 with the lid closed for 15-20 minutes. The minced chicken should be slightly dark in color.
- Defrost the mushrooms, drain 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. Connect chicken stuffing with fried mushrooms.
- Peel and wash the carrots, grate on a coarse grater. Sasser with the other half of the bow.
Grate cheese on a fine grater. - Grind one puff cake into crumbs: manually (using a potato masher) or in a blender.
- Before laying the filling on the cakes, grease them on both sides with a thin layer of mayonnaise. After that, you can begin to collect the cake, distributing the filling in heaps on each layer.
- Assemble the snack cake by layering the fillings in the following order: 1 cake - half minced chicken with mushrooms; 2 cake layer grated cheese, browned vegetables; 3 cake - the second half of minced chicken with mushrooms. Cover the pie with the last layer and sprinkle crumbs on top.
- Leave the dish at room temperature for 3-4 hours - so that the cakes are saturated with 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.
- Shortcake snack cake can also be heated in microwave oven- when warm, it becomes even tastier. And yet its main advantage is the ease of preparation.
Recipe for a festive snack cake "Napoleon" with mushrooms. This recipe uses ready-made puff pastry, but you can also make homemade puff pastry if you prefer. This snack cake does not take much time to prepare, and the result is simply delicious! Delicate puff pastry and potato-mushroom filling with cream and cheese - it's very tasty and satisfying! Snack cake-pie will undoubtedly appeal to men and lovers of savory pastries!
Ingredients
- Yeast-free puff pastry 500 g
- Potatoes 500 g
- Mushrooms (preferably fresh) 400 g
- Onion 200 g
- Cream 20% fat 150 ml
- Hard cheese 250 g
- Parsley dried (or fresh) 1.5 tbsp.
- Vegetable oil 2 tbsp.
- Salt, pepper to taste
Cooking
Frozen puff pastry must first be thawed at room temperature for three hours.
We are preparing the stuffing.
Put the finely chopped onion into a pan with vegetable oil.
Fry until transparent.
Finely chop the mushrooms.
If you use frozen mushrooms, then defrost them first and drain all the liquid.
Add mushrooms to onions.
Salt, pepper.
Cook, covered, until mushrooms are soft (about 10 minutes).
When mushrooms are ready, add dried parsley.
Mix and remove from fire.
Peel potatoes and boil.
I cooked in a slow cooker on the “Steaming” mode for 25 minutes.
Mash the cooked potatoes into a puree.
Heat the cream (I heat it in the microwave for about 1.5 minutes) until hot.
Pour cream into mashed potatoes.
Mix well.
You can use an immersion blender for a smoother and creamier texture.
Add fried mushrooms with onion.
Mix well.
Salt if necessary.
The filling is ready.
Cheese grate on a coarse grater.
Divide puff pastry into 3 equal parts.
Sprinkle the table with flour.
Roll out one piece to the size of the baking sheet.
Lay the crust on a baking sheet lined with parchment.
Prick with a fork so that the cake does not puff up too much.
Bake in an oven preheated to 200 degrees for 8-10 minutes until light golden brown.
Bake the remaining 2 cakes in the same way.
Do not remove the finished third cake from the baking sheet.
Immediately spread half of the filling on the cake.
Sprinkle with 1/3 grated cheese.
Cover with second layer.
Lay out the rest of the filling.
Sprinkle with half of the remaining cheese.
Top with the third layer.
Sprinkle with remaining cheese.
Put in an oven preheated to 180 degrees for 5 minutes.
Ready snack cake "Napoleon" cut sharp knife into portions.
Serve warm, sprinkled with fresh herbs.
Enjoy your meal!
The idea of \u200b\u200bpreparing a snack cake "Napoleon" (from ready-made cakes or baked by yourself) at first glance may seem ridiculous. Somehow, by default, it is implied that if a cake is a must-have dessert. However, after all, no one questions that the same pies do not necessarily contain sweet stuffing. In addition, people forget that "Napoleonic" cakes themselves contain practically no sugar. So, it is quite possible to layer them with something tasty, but not sweet.
The easiest and fastest way to build a snack cake "Napoleon" from ready-made cakes. This should especially please those who are not very friendly with pastries. Yes, and the craftsmen can not find everything in their busy schedule for fussing with the dough. With ready-made cakes, your task is simply to make a delicious filling.
Fish "Napoleon"
Most often, people prepare a snack cake "Napoleon" with canned cakes - it turns out delicious, and the filling does not require much work. You can get by with only fish preserves, but it is much more interesting to supplement them with something. The secret of the best such cake is in application. curd cheese type "Karat" with shrimps. It is better to take canned food in its own juice. Suitable and tuna, and pink salmon, and saury. The fish must be mashed with a fork along with the liquid. Three eggs - boil hard and rub coarsely. Boil a couple of medium carrots too (do not overcook! Too soft, spreading, it will spoil the taste), rub and mix with a crushed garlic clove and mayonnaise. The assembly of "Napoleon" is carried out in the following sequence: the lower cake is lightly smeared with mayonnaise, half of the fish is evenly laid out on it. The second - without smearing - is covered with carrots and garlic. The third is again mayonnaise and sprinkled with eggs. The rest of the canned food is distributed over the fourth, and the fifth serves as a lid - it (and the sides) must be generously coated. The cake is wrapped in a film, pressed down and soaked for at least two hours.
Various fillings
If you want more flavor richness, prepare a snack cake "Napoleon" with canned ready-made cakes with this composition of components. Take two jars - one with pink salmon in its own juice, and the other with tuna in oil (it is better to look in olive oil). Both fish are warming up in different containers. Two hard-boiled eggs are rubbed mixed with two processed cheese. A garlic clove is also squeezed there and a bunch of onion-feathers are finely crumbled. The assembly will turn out to be three-layer, the cakes are all smeared with mayonnaise. Sequence: pink salmon - cheese and egg paste - tuna. After soaking, a simply wonderful snack cake "Napoleon" with canned cakes awaits you: from the photo, the appetizing result of your labors looks at you. Fish, of course, you can take not only the specified. The main thing is that one species is in oil, and the other is in its own juice.
Cake with salmon
If you like the Napoleon snack cake made from ready-made cakes with fish, but do not like the idea of using canned ones, you can take 200 grams of lightly salted or smoked salmon. The fish must be freed from the bones, finely chopped and mixed with chopped dill, three eggs - grated and seasoned with light mayonnaise with chopped green onions. To smear the cakes in this recipe, a soft filling is used. The filling alternates: salmon is placed on one cake, eggs on the other, and so on, until both are over. The top cake is generously smeared with cheese and sprinkled with crumbs and herbs. You can eat in the morning.
Meat variant
Snack cake "Napoleon" from ready-made cakes does not have to be fish. We suggest trying this recipe: take a pound minced meat and quickly fry it in butter. When it turns slightly brown, add the chopped onion, and after ten minutes - chopped champignons (about a third of a kilogram). When the mushrooms give juice well, cubes are added bell pepper. When ready - season with salt, pepper, garlic and chopped herbs, mix and drive through a meat grinder. Then three tablespoons of mayonnaise are poured in and the mass is kneaded. The assembly of the cake is carried out on a greased baking sheet: minced meat is laid out on each cake, thin slices of cheese are placed on it. The topmost cake is smeared with mayonnaise and sprinkled with cheese - and the Napoleon snack cake from ready-made cakes is put in the oven for a quarter of an hour. There is no need to wait until it is soaked - it is immediately ready for use.
chicken recipe
No less successful is the Napoleon snack cake made from ready-made cakes with chicken. For him, carrots and onions are fried separately (for 2 root crops - about five onions, it is better to take more, for juiciness), champignons (about half a kilogram) and chicken fillet. For greater uniformity, you can grind all the components in finished form. On the cakes smeared with mayonnaise are laid out:
- on the first - carrot-onion frying;
- on the second - mushrooms, in which onions are intervened;
- on the third - chicken (also with the addition of fried onions);
- on the fourth - again champignons;
- on the fifth - again onions with carrots.
In a pressed state, the cake should stand for at least an hour. Then the load is removed, the dish is decorated to the extent of imagination and sent overnight for impregnation in the refrigerator.
Vegetarian "Napoleon"
By spring various greenery- the very thing that a starving body without vitamins needs. A large red onion is finely crumbled and fried, followed by a half-column of fresh cabbage and 400 grams of greens: beet tops, wild garlic, sorrel, spinach. All this will be stewed for twenty minutes - half an hour. A couple of minutes before readiness, chopped garlic cloves (three pieces) and a third of a kilogram are added cream cheese. The cakes are layered with the kneaded and cooled mass, and the fragrant snack cake "Napoleon" from ready-made cakes is placed in the refrigerator overnight. The next morning, all that remains is to decorate it.
Vegetable "Napoleon"
just decoration fast days! Yes, and for connoisseurs of his figure will not seem superfluous. Five eggplants should be cut into slices, salted and left for a quarter of an hour to remove excess water and bitterness. Then they are fried and laid out in a colander or on a napkin - so that excess oil is glassed. A bunch of greens and three cloves of garlic are crushed and intervened in a tube of lung. Five tomatoes are cut into circles. Cheese - about a quarter of a kilogram - rubs finely. Cakes are smeared with mayonnaise; for each, eggplants “bathed” in the dressing are first laid out, on them - mayonnaise tomatoes, on top - cheese. And so all the cakes, except for the "lid": it is only lubricated and covered with cheese crumbs.
"Napoleon" with liver
And not only with her! If you are not stingy, you can get an exceptionally delicious dish. A third of a kilogram of offal - it is better to take chicken, it is more tender - is fried with chopped onions and a small grated carrot. After flavoring with salt and spices, the liver with vegetables is passed through a blender. Two smoked chicken breasts, a fresh cucumber and a handful of steamed prunes are cut into strips, seasoned with mayonnaise and kneaded. A little walnuts dry roasted and crushed. “Pate” is spread on the bottom cake, “salad” is placed on the next one - and so on until the cake is assembled. From above, it is sprinkled with nuts and left to soak.
Try the Napoleon snack cake from ready-made cakes - a recipe with a photo will help you decide on the choice of filling for it.
Snack Napoleon from ready-made cakes - waffle, puff, etc. This is something that is easy to cook and delicious to eat. Today we will go through the fillings for snack cakes, but what to do with the cakes, we will figure it out anyway!
It all depends on the chef's imagination: puff cakes can be shifted with everything that fits into the soul. Moreover, each layer can be different, as long as the ingredients you use are combined with each other.
Filling with canned fish
This cake consists of several cakes and contains several fillings (each cake is smeared with its own filling).
cheese - 100 gr.
canned fish in oil -1 can
eggs-4 pcs.
mayonnaise.
Filling 1: Grate the cheese coarse grater, add mayonnaise 3 tbsp. spoons and mix well.
Filling 2: Put the canned food in a bowl and mash with a fork. Excess liquid must be drained.
Filling 3: Finely chop the eggs, salt and add mayonnaise, mix. 
Now we start to collect the cake. Spread the filling on the cake 1. Spread well with a spoon. 
Top with a second layer. We spread the filling on it 2. Smooth it over the surface with a spoon. 
Top with third skin. We spread the filling on it 3. Smooth with a spoon and cover with the fourth cake. 
Coat the top and sides of the cake with mayonnaise. 
The fifth cake needs to be crumbled into a separate bowl. Sprinkle the cake with crumbs from the sides and from the top. The cake should soak. It is better to prepare it on the eve of the celebration. And before serving, decorate it with greens.
Vegetarian filling
red salad onion 1 pc
garlic 2-4 cloves
cream cheese 300 gr
greens: wild garlic, spinach, sorrel, young beet tops) 300-400 gr
chicken egg 1 pc
1/2 young cabbage
greens: dill, parsley 1 bunch each
vegetable oil
salt, ground pepper to taste
Do not spare the greens, it is she who gives flavor, and fresh garlic- piquancy.
Fry finely chopped onion in a pan, add finely chopped young cabbage and all the greens. Salt and pepper to taste, simmer over low heat until tender. At the very end of the stew (for 1-2 minutes), add chopped garlic and cheese. Thoroughly mix the filling for the snack cake.
Lubricate all the cakes with a rich filling and lay on top of each other. Cover with cling film and refrigerate for 12-14 hours to soak the cakes. Before serving, grease, if left, with the filling and sprinkle with crumbs from the cakes.
Stuffing 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.
Cut mushrooms.
Fry the onion in oil.
Add mushrooms, stir. Fry over high heat until tender, salt and pepper to taste.
Pass mushrooms through a meat grinder.
Lubricate the cakes with mushrooms.
Lubricate the top pita bread and the edges with sour cream.
Grate the cheese on a fine grater, distribute evenly over the surface and edges.
Put in a preheated oven to 180 degrees just to melt the cheese, no need to bake.
Stuffing with eggplant
eggplant 5 pcs.
cheese 250 g
mayonnaise 200 g
greens 100 g
garlic 3 pcs.
tomatoes 5 pcs. 
Eggplant cut into rings 1 cm thick, salt, and leave for 15 minutes, then squeeze and fry. Place on paper towel 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. We lay the cake first, grease with mayonnaise, then grease the eggplants with mayonnaise, grease the tomatoes with mayonnaise, sprinkle with grated cheese, then everything repeats. The last should be the cake, which we grease with mayonnaise, sprinkle with cheese and decorate with basil sprigs.
Napoleon with chicken
½ boiled chicken breast
200 g frozen champignons
1 large carrot
1 large onion
0.5 cup chicken broth
10 g butter
vegetable oil for sauteing
40 g hard cheese like Poshekhonsky or Dutch
200 g mayonnaise
Clean and wash the bulb. Finely chop the fourth part, cut the rest into larger pieces. 
Scroll the chicken flesh through a meat grinder. Sauté finely chopped onion in vegetable oil until golden brown. 
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 with the lid closed for 15-20 minutes. The minced chicken should be slightly dark in color. 
Defrost the mushrooms, drain 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 stuffing with fried mushrooms. 
Peel and wash the carrots, grate on a coarse grater. Sasser with the other half of the bow.
Grate cheese on a fine grater.
Grind one puff cake into crumbs: manually (using a potato masher) or in a blender. 
Before laying the filling on the cakes, grease them on both sides with a thin layer of mayonnaise. After that, you can begin to collect the cake, distributing the filling in heaps on each layer. 
Assemble the snack cake by layering the fillings in the following order:
1 cake - half minced chicken with mushrooms;
2 cake - a layer of grated cheese, browned vegetables;
3 cake - the second half of minced chicken with mushrooms.
Cover the pie with the last layer and sprinkle crumbs on top. 
Leave the dish at room temperature for 3-4 hours - so that the cakes are saturated with mayonnaise, then cut into portions and serve.
Recipe 6: Snack Napoleon with “bee” fish
2. Medium carrot - 3 pcs.
3. Bow - 3 pcs.
4. Eggs - 5 pcs.
5. Cheese - 150-200g (I took orange Cheddar)
6. Canned fish in oil "Tuna" - 250-300g
7. Mayonnaise
8. salt
9. vegetable oil
10. some parsley for garnish
11. Olives and pitted olives for garnish
Spread lightly with mayonnaise. Remove the tuna from the oil and mash with a fork, add a little mayonnaise.
AT a small amount oil fry carrots separately, onions separately.
Add a little mayonnaise to carrots and onions. Grind the yolk with mayonnaise.
Protein grind with mayonnaise. Grate cheese into strips and mix with mayonnaise. Salt a little each filling, except for tuna and cheese. 
Put the filling on the cakes in this order: (to form a “cake”)
1 cake: tuna
2: carrot
3: bow
4: yolk
5: protein
6: Put the cheese on top of the last cake.
Cut olives and olives into rings and lay out, alternating in color, on a cheese “glade” in the form of bees. Make bee antennae from small pieces of olives. Wings - from parsley leaves. Let the "cake" soak.
Note for homemade cakes:
The edges of the cakes can turn out to be uneven, therefore, after the formation of the “Cake” and its impregnation, you need to cut off its edges (align) with a sharp knife.
Recipe 7: Napoleon Snack Cake with Salmon
200-250 grams of cheese
200 grams of lightly salted salmon (you can also use smoked)
3 hard-boiled eggs
2 tablespoons light mayonnaise
small bunch of green onions
bunch of dill
Grate eggs, mix with green onions and mayonnaise.
Lubricate the cakes with cream cheese and lay out 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 cake with cheese and sprinkle with crumbs. Put the napoleon snack cake in the refrigerator for several hours, ideally all night.
Recipe 8: Stuffing for diner napoleon With chicken liver and smoked chicken
300 grams of chicken liver
1 bulb
1 small carrot
a tablespoon of olive oil
2 smoked breasts
1 fresh cucumber
a handful of prunes
a few walnuts
4 tablespoons light mayonnaise
salt, pepper to taste
Prepared chicken liver fry on 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.
Put the liver pate on the bottom cake, cover with another cake, put a salad of chicken breast, cucumber and prunes, etc. Alternating the filling, we make as many layers as we consider necessary.
Ready snack cake Napoleon should be left in the refrigerator for several hours.
And more toppings for the snack cake Napoleon
Stuffing with fish
Fish can be any, but preferably in its own juice (natural). Mash the fish with a fork. Mix with cottage cheese (if very dry, mix with a spoonful of sour cream) + tomato paste+ finely chopped olives (optional)
Avocado filling
pulp ripe avocado knead with a fork, mix with cottage cheese + tobasco sauce + lemon juice + finely chopped greens (green onions, dill).
Egg stuffing
Beat eggs well with curry. Fry like scrambled eggs in butter. Salt, pepper. Remove from heat, mix with grated cheese and herbs.
Carrot and champignon filling
Cut mushrooms into thin slices, fry with finely chopped onions. Stew carrots, mix with mushrooms, add sour cream and simmer over low heat for 3 minutes. If it gets too thick, add more sour cream or water.
In general, there are a lot of options for toppings for Napoleon's diner:
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 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 paste classic or with mushrooms.
8. Any canned fish - sprats, sardines, saury, salmon.
9. Tertaya fried carrots with mayonnaise and garlic.
10. Tuna with boiled egg and greenery.
11. Crab sticks with grated cheese and mayonnaise.
12. Shrimps with egg and mayonnaise.
13. Mushrooms fried with onions, grated egg in them.
14. Potato with mashed onions, parsley, vegetable oil.
15. Ham with horseradish and parsley.
16. Herring oil.
17. Forshmak or hummus…
Calories: Not specified
Time for preparing: Not specified
Snack cake "Napoleon" with chicken and mushrooms from ready-made cakes - a kind of cold savory pie from puff pastry, in which you can add any filling to your liking. In this recipe, the “cream” for the layer is made from chicken fillet and mushrooms stewed in a thick, aromatic gravy seasoned with spices and hot chili. In order for the snack to be well cut into portioned pieces, it takes about 4 hours to soak, but it is better to leave the snack in the refrigerator overnight.
Recall that last time we offered.
It will take 30 minutes to prepare (+ an additional 3-4 hours for impregnation). These ingredients make 6 servings.
Ingredients:
- puff cakes - 1 pack;
- chicken fillet - 500 g;
- champignons - 150 g;
- carrots - 70 g;
- onion - 70 g;
- celery - 50 g;
- chicken broth - 200 ml;
- sour cream - 130 g;
- wheat flour - 35 g;
- vegetable oil, salt, spices;
- chili peppers, olives, basil.
How to cook with a photo step by step
Finely chop the onion head. We rub carrots on a large grater. We cut the stalks and greens of celery into small cubes.
Cut the chicken fillet into thin slices across the grain.
We wipe the mushrooms with a damp cloth, cut into thin slices.
In a frying pan, heat 1.5 tablespoons of refined vegetable oil without smell. Fry the onions first, then add the carrots and celery. After 5 minutes, put the chicken fillet, fry for 3-4 minutes, then add the mushrooms.
Simmer everything together over moderate heat for 6-7 minutes, pour wheat flour, mix.
Pour into the pan chicken bouillon, add sour cream, salt to taste. Add spices - chicken curry seasoning, chopped pod hot pepper Chile. Boil the sauce for about 5 minutes.
We take ready puff cakes, one set aside for decoration. We put the cake on a plate or board, put the sauce with chicken and mushrooms on top.
We collect Napoleon snack cake, generously grease the top with gravy, sprinkle with crumbs.
We put it in the refrigerator to soak for several hours, before serving, decorate with olives and fresh basil. 
Enjoy your meal!
And here is how the snack is prepared
