Description
A classic Russian dessert, the Napoleon Cake is a delightful puff pastry cake layered with a rich custard and whipped cream.
Ingredients
Scale
- 1 package (17.3 oz) frozen puff pastry sheets (2 sheets), thawed
- 4 cups whole milk
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup unsalted butter (2 sticks), softened
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Optional: crushed nuts or chocolate shavings for garnish
Instructions
- Preheat the oven to 400°F (200°C). Roll out the thawed puff pastry sheets on a lightly floured surface to fit a baking sheet. Place the sheets on a parchment-lined baking sheet and prick them all over with a fork to prevent puffing. Bake for 15-20 minutes or until golden brown. Let cool completely.
- In a medium saucepan, combine the milk, granulated sugar, flour, cornstarch, and salt. Whisk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 10 minutes.
- In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks to temper them, then pour the yolk mixture back into the saucepan. Cook for an additional 2-3 minutes, stirring constantly. Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature.
- In a large bowl, beat the softened butter until creamy. Gradually add the cooled custard, mixing until smooth and well combined.
- In another bowl, whip the heavy cream with the powdered sugar until soft peaks form. Gently fold the whipped cream into the custard mixture until fully incorporated.
- To assemble the cake, place one layer of puff pastry on a serving platter. Spread a layer of the custard mixture over the pastry. Repeat with the remaining layers, finishing with a layer of custard on top.
- Crumble any leftover puff pastry and sprinkle it over the top layer of custard. Chill the assembled cake in the refrigerator for at least 4 hours, or overnight for best results.
Notes
- For added flavor, consider infusing the milk with a cinnamon stick or lemon zest while heating.
- You can substitute half of the heavy cream with Greek yogurt for a lighter version of the frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Russian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 0mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Russian Napoleon Cake, Puff Pastry Cake, Dessert Recipe