Russian Napoleon Cake

Ingredients

• 500g (4 cups) puff pastry sheets 500g (4 cups) puff pastry sheets
• 1 liter (4 cups) whole milk 1 liter (4 cups) whole milk
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 100g (1/2 cup) all-purpose flour 100g (1/2 cup) all-purpose flour
• 6 large egg yolks 6 large egg yolks
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 250g (1 cup) unsalted butter, softened 250g (1 cup) unsalted butter, softened
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Roll out the puff pastry sheets into thin rectangles and cut them into equal-sized squares.
3. 3.
   Place the pastry squares on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until golden brown and crispy. Let them cool completely.
4. 4.
   In a saucepan, heat the milk over medium heat until it starts to simmer.
5. 5.
   In a separate bowl, whisk together the sugar, flour, and egg yolks until well combined.
6. 6.
   Slowly pour the hot milk into the egg mixture, whisking constantly.
7. 7.
   Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens into a custard consistency.
8. 8.
   Remove the custard from the heat and stir in the vanilla extract. Let it cool completely.
9. 9.
   In a mixing bowl, beat the softened butter until creamy. Gradually add the cooled custard, beating until well incorporated.
10. 10.
    Place one layer of puff pastry on a serving plate and spread a generous amount of the custard cream on top.
11. 11.
    Repeat the process, layering puff pastry and custard cream until all the pastry sheets and cream are used, ending with a layer of pastry on top.
12. 12.
    Dust the top layer of pastry with powdered sugar.
13. 13.
    Refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to meld together.
14. 14.
    Slice and serve the Russian Napoleon Cake, savoring each delicate layer.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is rolled out thinly and evenly to achieve the desired flakiness in the layers.
• Custard cream — Make sure to cook the custard over low heat and stir continuously to prevent it from curdling or burning.
• Butter — Soften the butter at room temperature before beating it to a creamy consistency.

Tips & Tricks

• For an extra touch of flavor, you can add a splash of rum or brandy to the custard cream.
• To achieve perfectly crisp pastry layers, ensure that the puff pastry is well-chilled before baking.
• If you prefer a lighter version, you can substitute half of the butter in the custard cream with whipped cream.

Serving advice

Serve the Russian Napoleon Cake chilled for the best taste and texture. It pairs wonderfully with a cup of hot tea or coffee.

Presentation advice

When serving, you can garnish the cake with a sprinkle of cocoa powder or grated chocolate for an elegant touch. Alternatively, you can pipe some whipped cream rosettes on top of the cake for a decorative finish.