📝 About This Recipe
A crown jewel of Russian tea rooms, the Napoleon Cake is a decadent masterpiece of countless buttery, flaky pastry layers bonded by a silky, rich vanilla diplomat cream. Unlike its French cousin, the Russian version is prized for its soft, melt-in-your-mouth texture achieved by letting the cake rest until the pastry and cream become one. It is a labor of love that rewards the baker with a sophisticated, cloud-like dessert that has defined Slavic celebrations for over a century.
🥗 Ingredients
For the Pastry Layers
- 450 grams All-purpose flour (chilled in the freezer for 15 minutes)
- 400 grams Unsalted butter (very cold, cubed)
- 150 ml Cold water (ice cold)
- 1 large Egg (cold from the fridge)
- 1 tablespoon Vodka or Cognac (helps create a flaky texture)
- 1 tablespoon Vinegar (9% white vinegar or apple cider vinegar)
- 1/4 teaspoon Salt
For the Pastry Cream (Custard)
- 1 liter Whole milk (full fat for best flavor)
- 300 grams Granulated sugar
- 4 large Egg yolks (room temperature)
- 60 grams Cornstarch (sifted)
- 200 grams Unsalted butter (softened to room temperature)
- 1 tablespoon Vanilla bean paste (or pure vanilla extract)
- 200 ml Heavy cream (cold, to be whipped)
👨🍳 Instructions
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1
In a small bowl, whisk together the cold water, egg, vinegar, vodka, and salt. Keep this liquid mixture in the refrigerator until needed.
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2
On a large clean surface or in a food processor, pulse or cut the cold butter into the flour until you have pea-sized crumbs. Do not overwork; the visible bits of butter are key to flakiness.
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3
Make a well in the flour-butter mixture and pour in the cold liquid. Quickly bring the dough together by hand until it just holds. Divide into 10-12 equal balls, wrap in plastic, and chill for at least 2 hours (or overnight).
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4
Prepare the custard: In a heavy-bottomed saucepan, heat 800ml of milk with the sugar until simmering. In a separate bowl, whisk the remaining 200ml of milk with egg yolks and cornstarch until smooth.
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5
Slowly temper the egg mixture by pouring a ladle of hot milk into it while whisking constantly. Pour the egg mixture back into the saucepan and cook over medium heat, whisking vigorously until it thickens into a heavy custard. Remove from heat and stir in the vanilla.
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6
Transfer the custard to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and let it cool completely to room temperature.
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7
Preheat your oven to 200°C (400°F). Roll out each dough ball on a piece of parchment paper into a thin circle (about 9-10 inches). Prick the dough all over with a fork to prevent excessive puffing.
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8
Bake each layer for 5-7 minutes until golden brown. While still warm, trim the edges using a plate or cake ring as a guide to ensure perfect circles. Save all the scraps!
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9
Once the custard is cool, beat the 200g of softened butter until fluffy, then gradually incorporate the custard one spoonful at a time. In a separate bowl, whip the heavy cream to stiff peaks and gently fold it into the custard to create a light 'Diplomat' cream.
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10
Assemble the cake: Place a small dollop of cream on your serving plate to secure the first layer. Stack the layers, spreading about 3-4 tablespoons of cream between each one. Don't press down too hard.
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11
Coat the top and sides of the cake with the remaining cream. Crush the saved pastry scraps into fine crumbs and generously coat the entire cake with them.
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12
Crucial Step: Let the cake sit at room temperature for 2 hours to begin softening, then refrigerate for at least 12 hours (preferably 24). This allows the layers to absorb the moisture from the cream.
💡 Chef's Tips
Use high-quality European-style butter with high fat content for the most flavorful pastry. Keep all pastry ingredients ice-cold; if the kitchen is too hot, the butter will melt and the layers will be tough rather than flaky. Adding vodka or cognac inhibits gluten formation, resulting in a more tender, shatteringly crisp pastry. Don't skip the resting time! A Napoleon eaten immediately is crunchy; a Napoleon rested for 24 hours is a sublime, integrated dessert. If you prefer a crunchier cake, assemble it only 3-4 hours before serving, but the traditional Russian style is very soft.
🍽️ Serving Suggestions
Serve with a strong, hot Russian Caravan tea or Earl Grey to cut through the richness. Pair with a side of fresh tart berries like raspberries or red currants to balance the sweet cream. A small glass of chilled dessert wine or a sweet Sherry complements the vanilla notes beautifully. Dust lightly with extra powdered sugar just before presenting for a 'snowy' Imperial look.