|Nutritional Guidelines (per serving)|
|Servings: 1 Napoleon cake (9 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||53%|
|Saturated Fat 23g||115%|
|Total Carbohydrate 81g||29%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Russian Napoleon cake recipe is a national dessert. It's made with up to 16 layers of crispy pastry filled with a custard cream and is just a little different in every household.
It's a bit time-consuming to make, but the rewards of a soul-satisfying dessert are so worth it. You will be left with seven egg whites, so try using some of them in a meringue torte.
- For the Pastry Layers
- 2 ounces/4 tablespoons unsalted butter (softened)
- 1 tablespoon sugar
- 2 large egg whites (room temperature, stiffly beaten)
- 1 cup sour cream (room temperature)
- 1 tablespoon vodka
- 1 pinch salt
- 2 cups all-purpose flour
- For the Custard Filling
- 6 cups whole milk
- 10 large egg yolks (room temperature)
- 1 large egg white (room temperature)
- 2 1/2 cups sugar
- 6 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 8 ounces/16 tablespoons unsalted butter
Note: while there are multiple steps to this recipe, this Napoleon cake is broken down into workable categories to help you better plan for preparation and baking.
Make the Pastry Layers
Gather the ingredients.
In a large bowl, beat together 2 ounces butter and 1 tablespoon sugar together until creamy.
Fold in 2 stiffly beaten egg whites, sour cream, vodka, and salt.
Gently fold in the flour, a spoonful at a time, until the dough is soft and pliable. You might not need all of it.
Wrap in plastic and chill for 1 to 2 hours to make it easier to roll out.
When ready to bake, heat the oven to 375 F and butter a baking sheet pan and dust with flour.
Divide the pastry dough into 16 pieces. Roll out each portion of dough directly on the prepared baking sheet into a very thin 8-inch circle.
Bake each circle of pastry until golden brown, about 6 to 10 minutes. If dough blisters as it cooks, pierce them with a fork.
As each layer is cooked, remove from the sheet pan and set aside to cool on a wire rack. Repeat until all dough pieces have been baked.
Make the Custard Filling
Gather the ingredients.
Pour the milk into a large saucepan and heat, but do not boil.
In a large bowl, beat together the egg yolks, 1 egg white, and 2 1/2 cups sugar until creamy.
Add 6 tablespoons flour and mix well.
Pour this mixture into the warm (but not scalding hot) saucepan of milk, stirring initially with a whisk until smooth and then with a wooden spoon, constantly over low heat until thick and creamy.
Add the vanilla and 8 ounces butter and stir until smooth.
Remove from the heat and set aside to cool. Stir frequently as the mixture cools.
Assemble the Torte
Place one layer of the cooked dough in the bottom of an 8-inch springform pan and cover evenly with a layer of cooled custard filling.
Continue to build up the cake in this way, layering the custard on top of the pastry, finishing with the 15th pastry layer.
Crumble the 16th and final pastry, layer over the top of the torte. Refrigerate for 5 to 6 hours.
When ready to serve, run a butter knife around the edges of the cake, remove the springform ring, and, using a cake lifter or two spatulas, carefully transfer to a serving platter.
Use an electric knife to get nice, clean cuts and serve.