ReceptnaptárNapoleon cake (layered with vanilla custard)
Napoleon cake is the most popular layered pastry of the Russian festive table, with thin crisp puff layers and silky vanilla custard. With resting the layers soften and the cake melts. Its namesake is the French mille-feuille; the Russian version is richer and taller.
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Method
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- Roll the puff pastry into 6-8 thin circles or rectangles of about 24 cm and prick with a fork.
- Bake at 200 °C for 8-10 minutes until golden; bake the trimmings too.
- Bring half the milk to the boil with the sugar and vanilla sugar; whisk the remaining milk with the flour and yolks until smooth.
- Pour the hot milk into the egg mixture, return to the heat and thicken, stirring; cook for 2 minutes.
- Cool the custard and stir in the soft butter and brandy.
- Spread the layers generously with custard and assemble; coat the top and sides with crumbled trimmings and chill for at least 8 hours.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Bake the layers well golden; the custard will soften them.
- Cool the custard completely before beating in the butter.
- Rest for 8 hours before slicing.
Frequently asked questions
When is it best?
On the second day, when the layers have fully soaked.
How long does it keep?
4 days in the fridge.
Similar recipes
- Krempita light (lighter vanilla custard slice) · South Slavic
- Mille-feuille · French
- Braided bread (kolach) for Easter or Christmas · Russian
- Şöbiyet (pistachio and cream triangle baklava) · Middle East & Caucasus
- Galaktoboureko (Greek custard pie with syrup) · Greek
- Umm Ali (Egyptian puff-pastry bread pudding with nuts) · Middle East & Caucasus
More russian ideas
- Kyiv cake (meringue and hazelnut)
- Prague cake (chocolate cream)
- Chocolate salami (shokoladnaya kolbaska)
- Zefir (Russian apple marshmallow)
- Apple pastila (Kolomna pastila)
- Bubliki (ring-shaped bread rolls with poppy seeds)
- Sharlotka (Russian apple cake)
- Jam pie with lattice top (pirog s varenyem)
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