Description
A classic Russian Napoleon cake made with delicate, flaky pastry layers and a rich, creamy custard filling that softens beautifully as it chills, creating an elegant and indulgent dessert.
Ingredients
- 500g puff pastry sheets or homemade pastry dough
- 100g butter
- 1 liter milk
- 200g sugar
- 3 eggs
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 200ml heavy cream (optional)
Instructions
- Preheat the oven to 200°C (400°F). Roll out the pastry dough into thin sheets and prick with a fork.
- Bake the pastry sheets for 20–25 minutes or until golden and crisp. Let them cool completely.
- In a saucepan, heat the milk and sugar until warm but not boiling.
- In a bowl, whisk the eggs with cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture while whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens into a custard.
- Remove from heat, add butter and vanilla extract, and stir until smooth. Let the cream cool slightly.
- If using, whip the heavy cream and fold it into the custard for a lighter texture.
- Assemble the cake by layering pastry sheets with the cream, spreading evenly between each layer.
- Crumble one pastry layer and sprinkle it over the top.
- Refrigerate for at least 6 hours or overnight to allow the layers to soften.
- Slice and serve chilled or slightly softened at room temperature.
Notes
- Use store-bought puff pastry for convenience or homemade for a more traditional touch.
- Chilling overnight improves texture and flavor significantly.
- Add a thin layer of fruit jam for a tangy contrast.
- Infuse milk with citrus zest for a subtle flavor variation.
- Trim pastry layers after baking for a neat, even cake.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
