Napoleon Cake

Napoleon cake is a traditional Russian cake that is often served on birthdays and New Years.There is many different recipes for Napoleon. I go by the simplest and easiest recipe there is with only 3 ingredients ; salted butter,flour, and ice cold water. This cake can be done with condensed milk cream or pastry cream (custard type). Condensed milk cream gives you a very crunchy sweet type of cake ( that’s what I like) , and pastry cream makes the cake more moist and soft . Keep in mind that it is best on the second or third day.This cake is a little time consuming, but it is worth it.

Cake: 8 layers

2 sticks salted butter (softened at room temperature)

3 cups flour

1 cup ice cold water

Condensed milk cream:

2 cans of condensed milk

4 sticks butter softened at room temperature

Or (my fav cream) Check here

In a large bowl combine flour and butter by trying to make a crumb like mixture with your hands.

Add ice cold water and mix with your hands few times.

Divide the dough into 8 balls . Cover with plastic wrap and let it stay in the fridge for 1-2 hours up to 2 days.

To make the cake:

Heat oven to 400 degrees

On well floured surface roll the ball (dough) into a really thin crust . Using a dinner plate or any other round dish,cake pan or lid place it upside down on the crust and cut around it.

Sift a little of flour on to a baking sheet (upside down) or use parchment paper, Transfer the dough to a baking sheet, if you still have

enough space transfer the cut off edge of the crust too, you will use that for crumbs that will go on the top and sides of the cake.

Bake until golden brown. Repeat the steps for the rest of the dough.

Cream:

Using a hand mixer beat butter until slightly fluffy. Add two tablespoons of condensed milk and beat again. Add another two tablespoons of condensed milk and beat. Add the remaining condensed milk and beat.

Assembling cake:

Using spatula, place a generous amount of cream on the crust spread it evenly. Repeat for all the layers. Make crumbs out of the baked edge parts of the cake. Spread the cream on top and sides of the cake and cover the cake with crumbs. Also you can add walnuts or sliced almonds on top. Place it in the fridge overnight or more.

Napoleon Cake

Ingredients

Cake: 8 layers
2 sticks salted butter (softened at room temperature)
3 cups flour
1 cup ice cold water
Condensed milk cream:
2 cans of condensed milk
4 sticks butter softened at room temperature

Instructions

In a large bowl combine flour and butter by trying to make a crumb like mixture with your hands.
Add ice cold water and mix with your hands few times.
Divide the dough into 8 balls . Cover with plastic wrap and let it stay in the fridge for 1-2 hours up to 2 days.
To make the cake:
Heat oven to 400 degrees
On well floured surface roll the ball (dough) into a really thin crust .
Using a dinner plate or any other round dish,cake pan or lid place it upside down on the crust and cut around it.
Sift a little of flour on to a baking sheet (upside down) or use parchment paper, Transfer the dough to a baking sheet, if you still have
enough space transfer the cut off edge of the crust too, you will use that for crumbs that will go on the top and sides of the cake.
Bake until golden brown. Repeat the steps for the rest of the dough.
Cream:
Using a hand mixer beat butter until slightly fluffy. Add two tablespoons of condensed milk and beat again. Add another two tablespoons of condensed milk and beat. Add the remaining condensed milk and beat.
Assembling cake:
Using spatula, place a generous amount of cream on the crust spread it evenly. Repeat for all the layers. Make crumbs out of the baked edge parts of the cake. Spread the cream on top and sides of the cake and cover the cake with crumbs. Also you can add walnuts or sliced almonds on top. Place it in the fridge over night or more.

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