Napoleon Cake Recipe | Russian Torte Napoleon

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar texture

In a small bowl whisk eggs, water, vinegar and salt. Set aside.

Place the flour, salt, and butter into a food processor and pulse until crumbs are formed. Transfer to a large bowl, add wet ingredients, mix until dough forms. Transfer to a lightly floured surface, knead with your hands until smooth. Divide into 10-12 equal parts, shape into balls, cover with plastic wrap and refrigerate for 1 hour.

In a large bowl, whisk egg yolks, sugar and cornstarch. Whisk until smooth and set aside. In a medium saucepan heat milk, stirring occasionally, until hot but not boiling. Turn the heat off. Gradually add the hot milk into the egg yolk mixture, whisking constantly. When combined, pour the mixture back to the saucepan, heat over medium-low heat, stirring frequently, until thickens, about 7-8 minutes. Remove from heat, add butter and vanilla extract, stir until smooth. Cover with plastic wrap and let cool completely.

Preheat oven to 375F (190C).

On a parchment paper, roll each ball into very thin layer, trim the rolled dough using a cake ring/cake pan. Pierce each layer with a fork.

Bake for 10-12 minutes, until slightly golden. Repeat with the remaining dough. Let cool to room temperature.

Spread about 3 tablespoons of cream on one layer, Stack the second layer on top and repeat until you have 12 layers. Spread extra cream on top and sides.

Spread cake crumbs on top and sides of the cake.

Refrigerate the cake overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens