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
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| On a flat surface sift flour,salt and cut butter in t big chunks. |
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| Using a knife combine flour with butter until you will have fine crumbs. |
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| Incorporate sour cream using a knife in to the crumbs. |
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| 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. |
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| 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.
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| Spread generous amount of cream on each layer.
Leave one layer for crumbs. |
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| 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. |