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Russian Napoleon Cake

A delicate and luxurious dessert made with layers of flaky puff pastry and creamy custard, perfect for any celebration.
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Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Course Cake, Dessert
Cuisine Eastern European, Russian
Servings 8 servings
Calories 350 kcal

Ingredients
  

For the Puff Pastry

  • 2 cups all-purpose flour Use high-quality flour for best results.
  • 1 cup unsalted butter (cold) Cold butter is essential for flaky layers.
  • 1/2 cup cold water Gradually add to form the dough.
  • 1/2 teaspoon salt Enhances the flavor of the pastry.

For the Custard Filling

  • 2 cups whole milk Full-fat milk gives the creamiest texture.
  • 1/2 cup granulated sugar Adjust sweetness to taste.
  • 1/4 cup cornstarch Used to thicken the custard.
  • 4 large egg yolks Whisk well to prevent scrambling.
  • 1 teaspoon vanilla extract Adds flavor to the custard.
  • 1/4 cup unsalted butter (at room temperature) Incorporates into the custard for richness.

Instructions
 

Making the Puff Pastry

  • Mix flour and salt in a large bowl. Cut cold butter into the flour with a pastry cutter until the mixture resembles coarse crumbs.
  • Gradually add cold water and stir gently until the dough comes together. Avoid overmixing.
  • Wrap the dough in plastic wrap and chill in the fridge for 1 hour.

Roll Out the Dough

  • Flour your surface and roll the chilled dough into thin sheets. Cut into rectangles.
  • Bake at 400°F (200°C) until golden brown and puffed, about 15-20 minutes.

Creating the Custard

  • In a medium saucepan, combine milk, granulated sugar, and cornstarch. Stir over medium heat until bubbling and thickened.
  • Whisk egg yolks in a separate bowl. Temper the egg yolks by slowly adding a bit of the hot milk mixture while stirring.
  • Return the tempered yolk mixture to the saucepan and continue cooking until thickened, about 5 minutes. Stir in vanilla extract and butter until melted.

Assembling the Napoleon Cake

  • Layer the baked pastry with custard, starting with a pastry layer followed by custard. Repeat until all layers are used.
  • Chill in the refrigerator for at least 3-4 hours before slicing.

Notes

Patience is key for chilling the dough to achieve flakiness. For substitutes, consider using dairy alternatives or whole grain flour. Enjoy with a cup of coffee or tea.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 12gSodium: 120mgFiber: 1gSugar: 15g
Keyword Custard Cake, Layered Dessert, Napoleon Cake, Puff Pastry, Russian Cake
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