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Russian Napoleon Cake Recipe

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3.8 from 11 reviews

Indulge in the decadent layers of this classic Russian Napoleon Cake, featuring flaky baked pastry sheets layered with rich, creamy custard. Perfect for celebrations and special occasions, this dessert offers a delightful balance of buttery texture and smooth vanilla custard flavor, chilled to perfection for an elegant finish.

Ingredients

Pastry Dough

  • 2 cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup cold water

Custard Filling

  • 2 cups milk
  • 1 cup granulated sugar (for custard)
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1 teaspoon vanilla extract

Topping (Optional)

  • 1/4 cup heavy cream (optional, for topping)

Instructions

  1. Prepare Dough: In a mixing bowl, combine the all-purpose flour, chilled cubed unsalted butter, granulated sugar, and salt. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Gradually add cold water and mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow it to rest and chill, ensuring flaky layers.
  2. Bake Pastry Sheets: Preheat your oven to 400°F (200°C). Roll out the chilled dough on a floured surface into thin rectangular sheets. Place the rolled dough on a baking sheet lined with parchment paper. Bake each sheet for 10-12 minutes or until they turn golden brown and crisp. Allow to cool completely.
  3. Make Custard Filling: In a saucepan, whisk together milk, sugar, and cornstarch over medium heat. Stir continuously until the mixture thickens into a smooth custard. Remove from heat and temper the egg yolks by gradually mixing some hot custard into the yolks to avoid curdling, then return the yolk mixture to the saucepan. Cook gently for a few more minutes while stirring. Remove from heat and stir in vanilla extract. Let the custard cool.
  4. Assemble the Cake: Place one baked pastry sheet on a serving plate. Spread a generous layer of custard over the pastry. Repeat layering with remaining pastry sheets and custard, finishing with a final pastry layer on top.
  5. Chill the Cake: Refrigerate the assembled cake for at least 4 hours, or preferably overnight, to set the custard and allow flavors to meld together.
  6. Serve: Before serving, optionally whip the heavy cream and spread it on top or dust the cake with powdered sugar for an elegant touch. Slice and enjoy this rich, creamy, and flaky dessert.

Notes

  • Chilling the dough before baking is crucial to achieve flaky, tender layers.
  • Allow the cake to chill overnight for the best texture and flavor development.
  • Ensure custard is fully cooled before assembling to avoid melting the pastry layers.
  • You can use powdered sugar or whipped cream for toppings according to preference.

Find it online: https://recipesbyliza.com/russian-napoleon-cake-recipe/