How to Make Russian Napoleon Cake with Layered Pastry and Custard (2024)

Recipes By Region
European Food
Russian Food
Russian Desserts

Barbara Rolek

Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.

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Updated on 12/15/23

Tested by

Tracy Wilk

Tested byTracy Wilk

Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles.

Learn about The Spruce Eats'Editorial Process

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Ingredients

For the Pastry Layers:

2 ounces (1/4 cup)unsalted butter, softened
1 tablespoon granulated sugar
1 cup sour cream, at room temperature
2 large egg whites, at room temperature,stiffly beaten
1 tablespoon vodka
1 pinch fine salt
2 1/2 cups (180 grams) all-purpose flour

For the Custard Filling:

2 1/2 cups whole milk
5 large egg yolks, at room temperature
1 large egg white, at room temperature
1 1/4 cups granulated sugar
3 tablespoons all-purpose flour
4 ounces (1/2 cup) unsalted butter
1 1/2 teaspoons pure vanilla extract

Steps to Make It

Make the Pastry Layers

Gather the ingredients.
In a large bowl, beat together the butter and sugar together until creamy.
See Also
MILLEFOGLIE or Millefeuille and CREMA PASTICCIERA or crème pâtissière - All Things Sicilian and more
Fold in the sour cream, stiffly beaten egg whites, vodka, and salt.
Gently fold in the flour, a spoonful at a time, until the dough is soft and pliable. You might not need all of it.
Wrap in plastic and chill for 1 to 2 hours to make it easier to roll out.
When ready to bake, preheat the oven to 375 F and butter a baking sheet and dust with flour.
Divide the pastry dough into 10 pieces. Roll out each portion of dough, one at a time, directly on the prepared baking sheet into a very thin 8-inch circle.
Bake each circle of pastry until golden brown, about 6 to 10 minutes. If dough bubbles as it cooks, pierce with a fork.
As each layer is cooked, remove from the sheet pan and set aside to cool on a wire rack. Repeat until all dough pieces have been baked.

Make the Custard Filling

Gather the ingredients.
Pour the milk into a large saucepan and heat, but do not boil.
In a large bowl, beat together the egg yolks, egg white, and sugar until creamy.
Add flour and mix well.
Pour this mixture into the warm (but not scalding hot) saucepan of milk, stirring initially with a whisk until smooth and then with a wooden spoon, constantly over low heat until thick and creamy.
Add the butter and vanilla and stir until smooth.
Remove from the heat and set aside to cool. Stir frequently as the mixture cools.

Assemble the Torte

Place one layer of the cooked dough in the bottom of an 8-inch springform pan and cover evenly with a layer of cooled custard filling.
Continue to build up the cake in this way, layering the custard on top of the pastry, finishing with the 9th pastry layer.
Crumble the 10th and final pastry and layer over the top of the torte. Refrigerate for 5 to 6 hours.
When ready to serve, run a butter knife around the edges of the cake, remove the springform ring, and, using a cake lifteror two spatulas, carefully transfer to a serving platter.
Use an electric knife to get nice, clean cuts and serve.
Enjoy!

How to Store

Napoleon cake should be kept well-chilled since it contains layers of custard.
You can make the custard ahead of time by cooling and stirring it, pressing plastic wrap against the surface to cover, and chilling for up to a day.
Napoleon cake can be stored in the fridge for up to a few days, although it is best eaten soon after a thorough chilling to keep the pastry crisp. Leftovers must be chilled.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Why Is It Called Napoleon Cake?

Russian Napoleon cake first appeared in 1912 to commemorate the country's victory over Napoleon 100 years prior. It was originally a single-serving pastry that resembled a bicorne hat. The dessert transformed over the years, growing in width and height, and receive a dusting of crumbled pastry on top symbolizing the snow that aided Russian troops in their victory.

How Do You Eat Napoleon Cake?

Much like mille-feuille, Napoleon cake contains layers of crisp pastry that can be difficult to cut with a fork. Giving the top a few sharp raps with a fork or knife may help to break up some layers of pastry, making it easier to eat.

Types of Cake Every Baker Should Master

Russian Desserts
Russian Food
Cakes

Nutrition Facts (per serving)
481	Calories
26g	Fat
50g	Carbs
11g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 9
Amount per serving
Calories	481
% Daily Value*
Total Fat 26g	34%
Saturated Fat 15g	73%
Cholesterol 207mg	69%
Sodium 109mg	5%
Total Carbohydrate 50g	18%
Dietary Fiber 1g	2%
Total Sugars 33g
Protein 11g
Vitamin C 0mg	1%
Calcium 132mg	10%
Iron 2mg	10%
Potassium 212mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

cake
pastry cream
torte
dessert

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