Why You’ll Love This Recipe
Russian Napoleon Cake, or “Napoleon” as it’s known in Russia, is one of my absolute favorite desserts! It’s a decadent, layered pastry cake made of delicate, crispy puff pastry filled with a rich, creamy custard. The best part about this cake is how the puff pastry softens over time, creating a wonderful contrast between the flaky texture and the smooth filling. The combination of the crunchy layers and the velvety cream makes for a truly indulgent treat. It’s perfect for any special occasion, yet surprisingly easy to make. Once it’s assembled and allowed to rest, the flavors meld together beautifully, making every bite a little slice of heaven.
Ingredients
For the Puff Pastry:
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2 1/2 cups all-purpose flour
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1 cup unsalted butter, cold and cubed
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1/2 cup cold water
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1/4 teaspoon salt
For the Cream Filling:
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2 cups whole milk
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4 large egg yolks
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1 cup granulated sugar
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2 tablespoons cornstarch
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1 teaspoon vanilla extract
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1/2 cup unsalted butter, softened
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1/4 cup heavy cream
For the Decoration:
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1/2 cup finely crumbled puff pastry (for sprinkling on top)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preparing the Puff Pastry:
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In a large bowl, mix the flour and salt together. Add the cold, cubed butter and use your fingers or a pastry cutter to blend the butter into the flour until the mixture resembles coarse crumbs.
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Gradually add cold water, a tablespoon at a time, mixing gently until the dough comes together. Be careful not to overwork the dough.
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Wrap the dough in plastic wrap and refrigerate for at least 1 hour to chill.
Rolling and Baking the Pastry:
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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Divide the chilled dough into 8 equal portions. Roll each portion into a thin rectangle, about the size of your baking sheet.
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Place each sheet of dough onto the prepared baking sheet and bake for 10-12 minutes, or until golden brown and crisp. Remove from the oven and let them cool on a wire rack.
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Once cooled, carefully crumble one of the pastry sheets into fine pieces to use for decoration later.
Making the Cream Filling:
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In a saucepan, heat the milk over medium heat until it’s just about to boil, then remove from the heat and set aside.
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In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth and well-combined.
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Slowly pour the hot milk into the egg mixture while whisking constantly to avoid curdling.
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Pour the mixture back into the saucepan and cook over medium heat, whisking constantly until it thickens and becomes a custard-like consistency (about 5-7 minutes).
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Remove from the heat and stir in the vanilla extract, butter, and heavy cream until smooth and creamy. Let the custard cool to room temperature.
Assembling the Cake:
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Once the puff pastry sheets have cooled, place one layer on a serving platter and spread a generous amount of the cream filling over the top.
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Repeat with the remaining layers of puff pastry and cream filling, finishing with a layer of cream on top.
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Sprinkle the crumbled puff pastry on top to garnish, pressing it gently into the cream.
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Refrigerate the cake for at least 4 hours (or overnight) to allow the layers to soften and the flavors to meld together.
Servings and Timing
This recipe makes about 10-12 servings. It takes about 2 hours to prepare and bake the puff pastry, 20-30 minutes to make the cream filling, and at least 4 hours for the cake to chill and set. It’s best to prepare the cake the night before serving, allowing the layers to soften and absorb the delicious custard filling.
Variations
Sometimes, I like to add a bit of zest to the custard for an extra burst of flavor. A little lemon or orange zest goes wonderfully with the creamy filling. If I want a more decadent version, I might drizzle some chocolate ganache over the top of the cake. I’ve also experimented with adding a handful of finely chopped nuts, like hazelnuts or almonds, to the layers for added texture and flavor.
Storage/Reheating
I store any leftover Napoleon Cake in the refrigerator, where it will keep for up to 3 days. The puff pastry will remain flaky, but the longer it sits, the more the layers will soften, which is part of what makes this cake so delicious. It’s best served cold, directly from the fridge.
FAQs
Can I make this cake without making the puff pastry from scratch?
Yes, you can! If you’re short on time, store-bought puff pastry works just as well. Simply thaw it according to package instructions and follow the same steps for baking.
Can I use a different filling for this cake?
While the classic custard filling is what makes this cake so special, you can try using a pastry cream or whipped cream filling if you prefer a lighter texture. You could also add a bit of chocolate to the cream filling for a chocolate Napoleon.
Can I make this cake in advance?
Absolutely! In fact, this cake is even better when made a day or two in advance. The longer the cake rests, the more the layers of puff pastry will soften and absorb the filling, making the flavors even more delicious.
How do I serve this cake?
This cake is best served chilled, and I like to slice it into small portions because it’s quite rich. It’s great as a dessert for a special occasion or as a treat with a cup of coffee or tea.
Can I freeze this cake?
I don’t recommend freezing the assembled cake, as the puff pastry may lose its texture when thawed. However, you can freeze individual layers of puff pastry and the cream filling separately, then assemble the cake when you’re ready to serve.
Conclusion
Russian Napoleon Cake is an incredibly indulgent dessert that I find impossible to resist. The layers of buttery, flaky puff pastry combined with the smooth, rich cream filling create a perfect balance of textures and flavors. This cake is a showstopper for any special occasion, and while it takes a little time to prepare, it’s well worth the effort. Once you’ve let the cake set and the layers have softened, you’re left with a truly decadent treat that’s guaranteed to impress everyone at the table.
