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!
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
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
- Combine 4 tablespoons of butter and 1 tablespoon of sugar in a large bowl and beat until creamy.
- Add 2 egg whites (stiffly beaten), vodka, salt, and sour cream.
- 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.
- Preheat the oven to 350 degrees Fahrenheit. Butter and flour a baking sheet.
- Make about 10 pieces out of the pastry dough. Roll each one out on the baking sheet into very thin circles (about 8-inch).
- 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.
- Heat the milk in a large saucepan, but be careful not to let it boil.
- 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.
- Add the vanilla and unsalted butter. Stir until smooth.
- Remove from heat but stir frequently as it cools.
- 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.
- Crumble the last cooked dough and layer over the top of the torte. Keep in the fridge for about 5 to 6 hours.
- 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.
- Slice using an electric knife and serve.
When making the pastry layers, you might not need all of the flour.