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Russian Napoleon Cake


  • Author: Myles
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes + cooling time
  • Yield: 9 servings 1x

Description

Being a national dessert, this Russian Napoleon Cake will absolutely bring excitement to your dinner table, be it a regular day or a special occasion. With its 10 delicious, thin layers, it sure is a soul-satisfying dessert!


Scale

Ingredients

Pastry layers:

4 tbsp. unsalted butter (softened)

1 tbsp. sugar

2 large egg whites (stiffly beaten, room temperature)

1 c. sour cream (room temperature)

1 tbsp. vodka

1 pinch salt

2 1/2 c. all-purpose flour

Custard filling:

5 c. whole milk

1 large egg white (room temperature)

10 large egg yolks (room temperature)

2 1/2 c. sugar

6 tbsp. all-purpose flour

1 tbsp. vanilla extract

16 tbsp. unsalted butter


Instructions

Pastry layers:

  1. Combine 4 tablespoons of butter and 1 tablespoon of sugar in a large bowl and beat until creamy.
  2. Add 2 egg whites (stiffly beaten), vodka, salt, and sour cream.
  3. Slowly fold in the flour, one spoonful at a time until the dough is soft. Wrap in plastic and chill for a couple of hours.
  4. Preheat the oven to 350 degrees Fahrenheit. Butter and flour a baking sheet.
  5. Make about 10 pieces out of the pastry dough. Roll each one out on the baking sheet into very thin circles (about 8-inch).
  6. Bake the pastry for up to 10 minutes or until golden brown. Remove from the oven as each one gets cooked and cool on a wire rack.

Custard filling:

  1. Heat the milk in a large saucepan, but be careful not to let it boil.
  2. Beat egg yolks together with 1 egg white and 2 1/2 cups of sugar in a large bowl until creamy. Add about 6 tablespoons of flour and mix well. Pour the mixture into the saucepan with the milk on low heat. Stir constantly until smooth, thick, and creamy.
  3. Add the vanilla and unsalted butter. Stir until smooth.
  4. Remove from heat but stir frequently as it cools.

Assembly:

  1. Put one cooked dough in the bottom of an 8-inch springform pan and cover with a layer of the custard filling. Repeat this step with 8 more cooked dough.
  2. Crumble the last cooked dough and layer over the top of the torte. Keep in the fridge for about 5 to 6 hours.
  3. To remove the cake from the springform pan, run a butter knife around the edges of the cake. Use a cake lifter or spatulas to transfer it to a serving platter.
  4. Slice using an electric knife and serve.

Notes

When making the pastry layers, you might not need all of the flour.

 

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