Napoleon cake
Napoleon cake, from above
Non vegEggRussia

Napoleon cake

Dozens of crisp pastry layers soaked in custard. Russia's take on mille feuille, taller and softer.

180 minTime
8 gProtein each
mildSpice
8hPlan ahead. Soak for 8 hours first; the 180 minutes come after.
Napoleon's cake2 chapters · 1 min read

Make it your way

Grandma's wayThin pastry layers, custard, crumb coat.
The original
461kcalsame
8 gproteinsame
1 gfibresame
180minutessame

Napoleon cake.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)3¾ cups
Butter250 g pastry, 50 g custard
Egg1 pastry, 3 custard
Water½ cup, ice cold
Vinegar2 tsp
Salta pinch
Milk3⅓ cups
Sugar1 cup
Cornflour (cornstarch)⅓ cup
Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Method

4 steps
  1. 1Grate cold butter into flour, add egg, water, vinegar and salt, and press into a dough. Chill.
  2. 2Divide into 8, roll each very thin, prick and bake at 200 C until golden.
  3. 3Cook milk, sugar, eggs and starch into thick custard; cool, then beat in butter and vanilla.
  4. 4Stack layers with custard, crush trimmings to coat. Chill overnight.
Serve it like this

Cut tall square slices to show the layers, serve chilled with tea.

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Make it a meal

What goes with Napoleon cake: a bread or rice, a side, something to drink and something sweet.

A little snack Pirozhki150 min
A little snack Smoked salmon blinis50 min
To drink Cold coffee10 min
To drink Kvass30 min
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