Classic Napoleon Cake (Торт Наполеон)
Традиционно ястие · Russian
A quintessential Russian dessert featuring many thin, crisp layers of puff pastry filled with a rich, creamy custard (crème pâtissière). The cake is typically finished with a dusting of powdered sugar or a simple glaze.
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Съставки
- All-purpose flour500g
- Butter, cold and cubed250g
- Ice water150ml
- Salt1 tsp
- Eggs6
- Granulated sugar200g
- Milk1L
- Cornstarch100g
- Vanilla extract2 tsp
- Butter, softened200g
- Powdered sugar50g
Стъпки
- 1
For the puff pastry: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Wrap and chill for at least 1 hour.
- 2
Roll out dough thinly, cut into desired shapes (rectangles or circles), and prick with a fork. Bake at 200°C (400°F) until golden brown and crisp. Repeat with remaining dough.
- 3
For the custard: Whisk eggs, sugar, and cornstarch in a bowl. Heat milk in a saucepan until simmering. Gradually temper the egg mixture with hot milk, then return to the saucepan.
- 4
Cook custard over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla extract, and let cool completely. Once cool, beat in softened butter until smooth.
- 5
Assemble the cake: Spread a generous layer of custard between each puff pastry layer. Trim edges for a neat finish.
- 6
Frost the top and sides with remaining custard. Decorate with crumbled pastry scraps or a dusting of powdered sugar.
- 7
Chill the cake for at least 4 hours, preferably overnight, to allow layers to soften slightly.
