Delight your family and friends with a classic Russian Christmas sweet treat – the Napoleon Cake, a decadent and rich layered custard cake that is sure to impress! This stunning dessert is characterized by its crisp, flaky layers and velvety smooth custard cream filling. While it may seem intricate, fear not. With a bit of patience and love, you can easily recreate this show-stopping cake in your own kitchen! Let’s dive into the delicious layers of this Napoleon Cake recipe.
Napoleon Cake Layered Custard Cake
Ingredients:
For the Layers:
– 2 sheets of store-bought puff pastry
– 1/2 cup unsalted butter, melted
– 1 cup all-purpose flour, for dusting
For the Custard Cream Filling:
– 2 cups whole milk
– 4 egg yolks
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Thaw the puff pastry sheets according to package instructions. Once thawed, lightly dust them with flour and gently roll out each sheet into a rectangular shape, about 1/8-inch thick.
3. Place the rolled-out pastry sheets onto the prepared baking sheet and prick all over with a fork to prevent puffing. Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy. Remove from the oven and let cool completely.
4. To make the custard cream filling, in a medium saucepan, heat the milk over medium heat until it just begins to simmer. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
5. Slowly pour the warm milk into the egg yolk mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Let the custard cool completely.
6. Once the puff pastry layers and custard cream are cooled, begin assembling the Napoleon Cake. Place one baked pastry sheet on a serving plate and brush a generous layer of melted butter over the top.
7. Spread a thick layer of custard cream on top of the pastry sheet, ensuring an even distribution. Place the second pastry sheet on top of the custard and repeat the process, alternating layers until you have used all the pastry sheets and custard.
8. Refrigerate the assembled cake for at least 4 hours or overnight to allow the layers to meld together and the custard to set.
9. Before serving, use a sharp knife to trim the edges of the cake to create clean lines. Dust the top with powdered sugar or cocoa powder for a decorative finish.
Enjoy the exquisite layers of flaky pastry and velvety custard in each slice of this Napoleon Cake. Perfect for your upcoming Christmas celebration or any special occasion, this timeless Russian dessert will surely leave your guests asking for more!
End of recipe.
