Russian Napoleon
Russian Napoleon 1

Russian Napoleon 

This cake is a Russian New Year s Eve custom, and consequently no, this formula I have been promising to share for a considerable length of time is not late, moving up here with a simple 36 hours left in the year, it is actually on schedule. The Napolyeon Tort is motivated by an exemplary mille-feuille (French for "thousand leaves") which is made with layers of puffed cake loaded up with baked good cream. The Russian variant has undeniably more layers and, similar to the Russian Honey Cake, is covered with scraps produced using additional cake. It was made in 1912, when it was made to respect the 100th commemoration of Russia s loss of Napoleon s attack — at first it was molded to take after his three-sided bicorne (cap); the scraps are said to address the snow that did the French soldiers in. Because of fixing impediments, margarine frequently replaces spread, the cream is once in a while made without eggs, and the cake layers are more fragile than a customary pâte feuilletée, yet as every family makes it their own particular manner, you d be squeezed to observe two plans that settle on what makes an ideal one. 

After many bogus beginnings with muddled harsh puff baked goods, German buttercreams, and more throughout the long term, my mother by marriage delicately advised me that I as of now have a formula for the absolute best Russian Napoleon formula on the planet, one that was passed down from the grandma of a long-term family companion. She contributed it to a formula box my sister coordinated for my wedding party ages back. The layers are shaped with a straightforward mixture, enhanced with sharp cream and egg, then, at that point, rolled meager and prepared into gently flaky wafers. Loaded up with my beloved straightforward vanilla-spotted (and cognac-fragrant, assuming you wish) cake cream, it meets up throughout the following day, as a fridge cake would, into a fantasy of a cake.

I have done without question, all that I can to make this apparently overwhelming formula as straightforward as could be expected. I split the first formula for a size more fitting of the more modest gatherings of the most recent 20 months. The batter is made in one bowl and hand-blended. We carry it out two all at once, rather than one. The custard is made in one pot with entire eggs and standard milk. It will appear to be somewhat untidy right away however I guarantee that tomorrow you will cut from the ice chest something brilliant — seven staggering layers, wavering at that enchanted spot among fresh and delicate.

Russian Napoleon

  • 1/2 cup (4 ounces or 115 grams) unsalted margarine, dissolved
  • 1/2 cup (120 grams) harsh cream
  • 1 enormous egg
  • 1/4 teaspoon fine ocean salt
  • 1 tablespoon (15 grams) granulated sugar
  • 2 1/2 cups (325 grams) universally handy flour


  • 3/4 cup (150 grams) granulated sugar
  • 1/2 cup (65 grams) cornstarch
  • Stored 1/4 teaspoon fine ocean salt
  • 2 teaspoons (10 ml) vanilla concentrate or 1 1/2 teaspoons vanilla bean glue in addition to 1/2 teaspoon vanilla concentrate
  • 1 tablespoon (15 ml) dim rum or cognac (discretionary)
  • 3 enormous eggs
  • 4 cups (945 ml) entire milk
  • 6 tablespoons (85 grams or 3 ounces) unsalted margarine, diced

1 tablespoon powdered sugar, in addition to additional for tidying
Make wafer layers: Heat broiler to 350°F. Whisk liquefied margarine and sharp cream together in an enormous bowl. Assuming that the margarine was still warm from dissolving, this should cool it. Race in egg, salt, and sugar until smooth. Add flour and join with a spoon until a brittle, free mass structures. Move mixture to your counter and massage a couple of times, just until smooth. Partition batter into 4 equivalent pieces. [The absolute batter weighs around 630 grams; each quarter will weigh around 157 grams.]
Roll first quarter of mixture between two bits of material paper until it's in an exceptionally slender 8″x10″ square shape. Assuming yours is somewhat more extensive or more limited, that is fine; you'll simply need the leftover pieces to be a similar size so they stack perfectly. Strip away top material sheet and put away to use for next batter. With the mixture still on the base material sheet, utilize a blade or baked good wheel to slice batter down the middle, into two 4″x10″ square shapes. No compelling reason to isolate them. Dock the mixture done with a fork and slide material and batter onto a baking sheet large sufficient that it lays level. Heat for 9 to 12 minutes, or until light brown at edges. Move wafers to cooling rack.

Rehash with residual quarters of batter. In the event that you might want to utilize less material, you can delay until the primary quarter is prepared and cooling to reuse the material for the excess quarters. In the event that you might want to utilize less time and have the stove space, utilize extra sheets of material to carry out the leftover quarters and prepare more than each in turn. Wafers can be stacked as they cool.

Make the filling: In a medium pan, whisk together sugar, starch, and salt. Add the eggs, each in turn, racing until smooth and no pockets of sugar-starch stay prior to adding the following. Race in vanilla bean glue, in the event that utilizing, and, continuously, whisking the entire time, pour in milk. Carry combination to a stew over medium hotness, whisking the entire time. As the custard bubbles, it will thicken. Stew briefly, whisking. Eliminate from hotness and mix in the margarine until it is completely dissolved, then, at that point, the rum (if utilizing) and vanilla concentrate. In the event that you need your custard extra plush, pour the custard through a fine-network strainer prior to proceeding, however I won t ever do.

Compress a piece of plastic onto the outer layer of the custard and let it cool at room temperature or in the ice chest until tepid. Assuming you have space outside on a chilly day, this paces the interaction up.

Collect the napoleon: Take one wafer layer — I normally pick one with the estimating somewhat off — and cleave it into breadcrumb-sized pieces. Move to a bowl and throw the pieces with powdered sugar and put away.

Place one of residual wafer layers on your cake plate. Bit 2/3 cup custard filling on it and utilize a spatula to spread it simply a millimeter or so from the edges. It will appear to be exceptionally thick and unstable — you are doing it right. Rehash with 6 additional wafer layers and a large portion of the excess custard filling (I generally have a modest quantity left; it never endures the evening), getting done with a last layer of custard. Allow it to hang out at room temperature for 10 minutes — simply leave — so it starts setting up.

At the point when you return, you will see that a portion of the custard has poured out the sides — it is absolutely fine, simply scoop it up with your spatula and press it back over the sides, somewhat like you are messily icing a cake. Sprinkle a portion of the powdered sugar wafer pieces over the top, and afterward press little — you will truly have *just* enough — modest bunches over the long sides.

Move the napoleon to the ice chest to rest for the time being. The layers will assimilate some custard and it will cut neatly once they do. We observe it requires 24 to a day and a half for the layers to relax to the best point.

The following day, dust with extra powdered sugar and cut into 1-inch cuts. Extras save for 4 to 5 days in the refrigerator.


Glad New Year, companions. Much obliged to you for investing a portion of your energy with me.

Russian Napoleon 2

Russian Napoleon 3