Napoleon Cake Recipe | Russian Torte Napoleon

5 from 2 votes

Napoleon Cake Recipe | Russian Torte Napoleon

Learn how to make a traditional Napoleon cake recipe with twelve layers of flaky pastry and sweet cream and a crumbly pastry coating!

Prep Time1 30

WORK TIME1

Total Time2 30

Course: Dessert

Cuisine: Russian

Keyword: cake

Servings: yields

Calories: 577kcal

Equipment

Food Processor

Ingredients

For the dough:

5½ cups Flour
1¾ cup Butter cold and cubed
2 Eggs
¾ cup + 1 tablespoon Ice water
1 tablespoon white vinegar
½ teaspoon Salt

For the cream:

6 Egg yolks
⅓ cup Cornstarch
3 cups Milk
1 cup Butter
¾ cup + 2 tablespoons Sugar
2 teaspoons Vanilla extract

US Customary - Metric

Instructions

Make the dough: In a small bowl whisk eggs, water, vinegar and salt. Set aside.
Place the flour, salt, and butter into a food processor and pulse until crumbs are formed. Transfer to a large bowl, add wet ingredients, mix until dough forms. Transfer to a lightly floured surface, knead with your hands until smooth. Divide into 10-12 equal parts, shape into balls, cover with plastic wrap and refrigerate for 1 hour.
Meanwhile make the cream: in a large bowl, whisk egg yolks, sugar and cornstarch. Whisk until smooth and set aside. In a medium saucepan heat milk, stirring occasionally, until hot but not boiling. Turn the heat off. Temper the eggs: gradually add the hot milk into the egg yolk mixture, whisking constantly. When combined, pour the mixture back to the saucepan, heat over medium-low heat, stirring frequently, until thickens, about 7-8 minutes. Remove from heat, add butter and vanilla extract, stir until smooth. Cover with plastic wrap and let cool completely.
Preheat oven to 375F (190C).
On a parchment paper, roll each ball into very thin layer, trim the rolled dough using a 8-Inch (20 cm) cake ring/cake pan. Pierce each layer with a fork. Leave the leftovers on the tray.
Bake for 10-12 minutes, until slightly golden. Repeat with the remaining dough. You can bake 2 layers at the time (on one tray only). Let cool to room temperature. Keep the leftover dough for later.
Once the cake layers are cooled you can assemble the cake. Spread about 3 tablespoons of cream on one layer, Stack the second layer on top and repeat until you have 12 layers. Spread extra cream on top and sides.
Place the leftover dough into a food processor and pulse into fine crumbs.
Spread cake crumbs on top and sides of the cake.
Refrigerate the cake overnight before serving.

Video

Notes

How to store: Napoleon cake is best enjoyed within 24 hours as the layers soften over time. However, if you prefer a softer, creamier texture, let it sit in the fridge for several hours before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the pastry layers can become soggy when thawed.
FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
Shortcuts: If you’re short on time, you can use store-bought puff pastry instead of making it from scratch.More about it here.

Nutrition