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A slice of classic Napoleon Cake showing multiple flaky puff pastry layers filled with creamy custard, served on a speckled ceramic plate with crumbs on top, perfect for a homemade dessert.

Classic Russian Napoleon Cake

A show-stopping Russian dessert featuring flaky layers of pastry and silky vanilla pastry cream that melts in your mouth.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour 30 minutes
Chill Time 3 hours
Total Time 6 hours
Servings: 12
Course: Cake, Dessert
Cuisine: European, Russian
Calories: 776
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • For the pastry circles:
  • 5½ cups all-purpose flour sifted for light, airy layers
  • Pinch of salt to balance flavor
  • 3½ sticks unsalted butter cold and cubed (for flakiness)
  • 2 large eggs room temperature for easier blending
  • ¾ cup ice water keeps dough cold
  • 1½ tablespoons apple cider vinegar for tender texture
  • 1 teaspoon vanilla paste adds subtle vanilla aroma
  • For the egg yolk cream:
  • 6 large egg yolks adds richness and creaminess
  • 1 cup granulated sugar for sweetness
  • ⅔ cup all-purpose flour to thicken the cream
  • 4 cups whole milk divided (for silky texture)
  • 1 cup unsalted butter softened for smooth cream
  • 2 teaspoons vanilla paste enhances vanilla flavor

Equipment

  • 1 Food processor For combining flour and butter into a crumbly dough
  • 1 Mixing bowls For whisking eggs, milk, and cream
  • 1 Whisk For blending eggs, sugar, and cream until smooth
  • 1 Saucepan For heating milk and cooking the pastry cream
  • 1 Rolling pin To roll out dough into thin pastry circles
  • 1 Parchment paper To prevent dough from sticking during rolling and baking
  • 1 8-inch round mold or plate To cut uniform pastry circles
  • 1 baking sheets To bake the pastry layers evenly
  • 1 Plastic wrap To cover and chill dough and cream without forming a skin

Method
 

  1. Combine the flour, salt, and cold cubed butter in a food processor and pulse until coarse crumbs form.
  2. Whisk together eggs, ice water, apple cider vinegar, and vanilla paste in a separate bowl.
  3. Gradually add the egg mixture to the flour-butter crumbs in the food processor, pulsing until the dough starts to come together. Be careful not to overmix.
  4. Divide the dough into 8 equal portions. Shape each into a ball, flatten into disks, wrap tightly in plastic wrap, and refrigerate for 2-3 hours.
  5. Preheat the oven to 375°F (190°C).
  6. Roll out each chilled dough portion into a thin circle on parchment paper. Use an 8" round mold or plate to cut uniform circles.
  7. Prick the dough all over with a fork to prevent excessive puffing while baking.
  8. Place the pastry circles on parchment-lined baking sheets. Bake for 10-12 minutes, until golden brown. Remove and cool completely.
  9. Cut and remove the outer rings of the baked circles, crush them into fine crumbs, and set aside for coating the cake.
  10. In a medium bowl, whisk egg yolks and sugar together, adding a small amount of milk if necessary to combine.
  11. Whisk in flour until smooth and lump-free, adding extra milk if needed to adjust consistency.
  12. Heat the remaining milk in a saucepan until just boiling. Slowly temper the hot milk into the egg mixture, stirring constantly.
  13. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and boiling.
  14. Remove from heat and stir in butter and vanilla paste until fully incorporated and smooth.
  15. Transfer cream to a bowl and cover with plastic wrap directly on the surface to prevent skin formation. Let cool completely.
  16. Assemble the cake by layering one pastry circle on a serving platter, then spreading 2-3 tablespoons of the cream on top. Repeat with remaining circles and cream.
  17. Finish by covering the top and sides with cream, then gently pressing the crushed pastry crumbs onto the surface.
  18. Refrigerate for at least 3 hours or overnight to allow layers to meld and soften.

Nutrition

Serving: 120gCalories: 776kcalCarbohydrates: 70gProtein: 14gFat: 49gSaturated Fat: 29gPolyunsaturated Fat: 17gCholesterol: 259mgSodium: 102mgFiber: 2gSugar: 21g

Notes

This delicate dessert brings a touch of elegance to any occasion. Each layer of pastry soaked in creamy vanilla filling is a heavenly bite that feels luxurious yet comforting.

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