Russian Napoleon Cake
A delightful layers of flaky pastry and rich custard create a comforting and nostalgic dessert perfect for any occasion.
Ingredients
For the Pastry
- 2 packs Puff pastry sheets Store-bought works well for convenience.
For the Custard
- 2 cups Milk Whole milk is preferred for richness.
- 3/4 cup Sugar Granulated sugar is recommended.
- 1/4 cup Flour For thickening the custard.
- 1/4 teaspoon Salt Essential for balancing sweetness.
- 4 large Eggs Room temperature eggs for smooth mixture.
- 1/2 cup Unsalted butter Divided for custard and greasing pans.
- 1 teaspoon Vanilla extract Use pure for best flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry and cut it into even squares or rectangles, aiming for 6 to 8 layers.
Baking
- Place the cut pastry pieces on a baking sheet lined with parchment paper, pricking them with a fork.
- Bake in the oven for 15-20 minutes or until golden brown.
Making the Custard
- In a saucepan, heat the milk over medium heat until just about to simmer.
- In a medium bowl, whisk together sugar, flour, and salt.
- In another bowl, beat the eggs and mix them into the sugar mixture.
- Gradually add the hot milk to the egg mixture while whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, stirring until thickened (about 5-7 minutes).
- Stir in the butter and vanilla extract until melted.
Assembling the Cake
- Allow the baked pastry layers to cool completely on a wire rack.
- Once cooled, spread a layer of custard between each pastry layer and top with remaining custard.
- Chill the assembled cake in the fridge for a few hours to meld the flavors.
Notes
Dust with powdered sugar before serving for an elegant finish. Leftovers can be refrigerated for 3-4 days.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 6gFat: 26gSaturated Fat: 15gSodium: 120mgFiber: 1gSugar: 15g
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