Napoleon Cake # 2

This is a well known, popular Russian cake. With crunchy thin layers of pastry sheets filled with fluffy whipped cream in between.Now, this is not puff pastry type dough, If you like that type of cake you can use store bought puff pastry dough or use this recipe to make your own http://www.aflockinthecity.com/2012/04/17/homemade-puff-pastry-the-quicker-version-by-nick-malgieri/
If using store bought, roll it out in to thin sheets before baking, or you can bake them as is and then separate it to add the cream.
The layers can be baked ahead of time like 1-2 days before, maybe even more(didn’t try ,don’t know)
If you like more crunchy type cake then place it in fridge for 6 hours, if you want it more softer, then you can go for 12 or more hours.
This cake can be versatile using different cream filling http://delightsofculinaria.blogspot.com/2011/06/russian-napaleon.html or pastry cream (will post recipe soon.) Another great cream filling from http://www.grabandgorecipes.com/dulce-de-leche-napoleon-cake-recipe/
So its up to you to decide which ever you prefer, It will be delicious anyway.

Ingredients:

3 1/2 sticks very cold butter
4 cups flour
2 tablespoons sour cream
2 egg yolks
1 tablespoon cognac or vodka
3/4 cup very cold water
1/2 teaspoon salt

Cream:
5 cups heavy whipping cream
1 1/2 cans condensed milk
 1 cup powdered sugar

On a flat surface sift flour,salt and cut butter in t big chunks.

Using a knife combine flour with butter until you will have fine crumbs.
Incorporate sour cream using a knife in to the crumbs.

In a bowl mix or whisk egg yolks,cognac or vodka with water.Add to the crumb mixture and start kneading the dough but not too much.

Divide the dough into 7 sections size of tennis ball, and place it in the fridge for 30 minutes.

      

Roll the dough very thin on a well floured surface adding flour as you roll so it won’t stick to the rolling pin or the surface.Transfer the rolled out dough to a baking sheet and cut it out into a circle or square shape. Bake on 375 degrees for about 10-12 minutes until golden brown.

Cream:
Combine all ingredients and beat using a stand or hand mixer on high speed until soft peaks form and you have a fluffy cream texture.

Spread generous amount of cream on each layer.

Leave one layer for crumbs.

Crumble one sheet of cake and all the baked cut out edges in blender or using a rolling pin.

Add the crumbs to sides and top of cake.
Fridge for at least 6 hours.

Comments

  1. Beautiful!

  2. Nadia thank you so very much i love this cake! is there a taste difference bettween store bought and homeade?

  3. If it comes out good then there shouldn't be much of a difference, but homemade always tastes better. another thing homemade is made from butter not margarine or hydrogenated oils like store bought. I've done it before with store bought,it tastes good.

  4. gonna try urs asap! thanks sweetheart!

  5. Надя, спасибо за рецепты!!! Очень хорошие идеи!!!Люблю этот торт)))

  6. пожалуйста!!!мне очень приятно делитса тем что нам нравитса и дать возможность попробовать вам!Спасибо что посищаеш мою страничьку.

  7. Thank you!!!

  8. Your're welcome dear!!!!

  9. Love ur new website! so modern and pretty:)

  10. nadia r the layers sticky and crumbly?

  11. are you talking about baked layers? They are crumbly,but don't stick to one another, that's puff pastry type layers.

  12. I love this cake. I will try this dough, although store bought works great too. Ohh.. and I love your new design :)

  13. Thanks Inessa! I know store bought is perfect too.

  14. This is a awesome cake. I enjoy this Russian classic cake. I love your blog new design. Looks beautiful✿✿✿

  15. Nadia I nominated you with One Lovely Blog Award:))) Check it out http://leascooking.blogspot.com/2012/07/vegetable-stir-fry-noddles.html

  16. Nadichka is this cake easy like is the dough easy to work with? ive made the dough once an dit took forever hehe

  17. sweetness do u have a recipe for korinachki?:))))

  18. Thank you Lea!!!So nice of you.

  19. Yes, It's fairly easy for me.

  20. I think you meant korzinazchki? no, I am the only one who likes them in my family so I never bothered making it. sorry….

  21. thats ok. thanks for all ur wonderful posts! looking forward to some more sweets yum!

  22. What size pan did you use for this particular cake?

  23. its a large cookie sheet. I like to bake the sheets using back of the pan.

  24. Anonymous says:

    Privet Nadia!Tq for sharing the recipe..one question fr me..can I omit the Cognac/vodka?will the cake turn out the same??

  25. Hi!I didn't try it without cognac/vodka,but I think you can,the layers prob will be slightly different.

  26. Hello Nadia, how’s the cream on sweetness not too sweet?
    Love this cake , just made it was very easy to handle. Thanks again.

  27. oh, that cake… delicious, no other words. Easy to make. I used prepared pastries already, but cream, oh so delicious. my husband ate half of 17″ by 11″ cake. Can you believe it? Everyone enjoyed this cake. Thank you so much.

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