Russian Cake “Napoleon”One of my readers, Natalia wrote in with this old family recipe for Russian napoleon cake Mille-feuille. Thank you Natalia for sharing this family recipe! This cake is best served the following day after the cake mapoleon have had a chance to soften from the cream. Remove from heat and let it cool for 15 to 20 minutes. Prep the puff pastry russian napoleon the mean time.
Russian Napoleon torte recipe - All recipes UK
You see, my mom is a talented baker, and I think I got the love for baking from her. One bite of this cake sends me right back to my happy childhood! You know, the old and worn-kind, filled with lots of handwritten recipes, mostly Russian sweets and treats. Last month, my mom made this cake for me, when she was here to help me with my newborn. Save those extra trimmings for later! Ok, this sweet cream filling is what really makes this cake.
Not your regular buttercream here. The technique is rather strange, but it yields the most delicious, silky smooth filling. Snap a photo and submit it here. OR Share it on IG with sweetandsavorybyshinee. Please do not use any of my photos without my authorization.
If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation! The only thing she said was to make the layers paper thin and that if they broke in the process, that it was fine but what was most important was getting them paper thin.
Thanks again for posting your receipe, I must have gone through a ton before ultimately choosing yours. Thank you so much for your feedback.
For some reason, my mom only makes 5 layers and she insists Napoleon has 5 layers, and Medovik similar cake, but with honey has more layers. Not good, followed exactly and the cream turned out all wrong and cake layers were too crunchy.
Diana, you sound pretty bitter about the failed recipe, since you left pretty much the same comment again, yet not providing any helpful details as to what was wrong with the cream. And how on earth do you know that these comments are fake and people leaving false reviews? Do YOU do that?
I try really hard not to take your comments insulting. And I make it just fine myself. But I find your comments less than helpful, more just venting. Most creams for Napoleon need to be cooked with butter added at the very end when mixture is cooked.
Also, my cake sat all night and is still crunchy. Sorry to hear your trouble with my recipe. Not sure what was wrong with your filling. Do you mean butter is added while the milk mixture is cooking? OR after the milk mixture is cooked? Anyway, I appreciate your feedback.
Holy cow is this soooo good!!! Very, very sweet, but very, very good! A Russian co-worker sent me the link to this recipe — I made some for her! I did cheat a little and baked 2 of the layers at the same time on different racks in the oven. Have you ever used the crust recipe for pie crust? Soo happy you tried and loved this cake!! And thank you for your feedback! Thank you for the recipe. I will certainly try to make it. My mother would wake up very early to start baking, sheet by sheet.
At the same time, she would be making the most amazing cream that I was allowed to taste after she was done with all preparations. The smell, the taste and the anticipation of the most delicious piece of cake is still one of the best memories of my childhood. By the way, the cake always tasted much better the next day. You basically described my childhood as well.
Hope you will make it soon, and let me know how it turns out. Quick question, I accidentally put the milk mixture in when it was still hot and it made the mixture very liquid like, what can I do to fix it? Sorry to hear the trouble. Hope it turns out. Oh bummer, but good to know. Thanks for coming back and letting me know, Carina. Hope you enjoyed the cake despite the trouble. This dessert looks so elegant and delicious — totally sounds like my jam!
Thanks for sharing this, found you at Friday Favorites, pinning for later! This is gorgeous and pure! This looks like a lot of work, but I think it would be fun to try. It looks amazing, and I love things that hearken back to my Russian heritage. It takes a bit of effort, rolling and baking each layer! I have never heard of this cake but it looks and sounds divine.
I change and alter a lot of recipes, but I never thought of adding anything to this one! Maybe I just have a hard time imagining it.
Hello, I have a Lithuanian Bakery in my town. They make a Napoleon torte that is virtually the same only it has a layer in the middle with Apricot preserves. So yes you can add fruit. My russian grandmother makes the best napoleon cake too, and she also makes an incredibly delicious white chocolate mikado which is pretty similar to this. I wish I had a slice right now, thanks for the nostalgia!
I will have to try this soon! Thanks for the recipe! This looks so beautiful and delicious. Hmm, yagaad shingen bolood bgaa yum boloo? Suu, guril 2oo butsalgaad nileen utguruulsen biz dee? Mun mikserdsen maslondaa hiiheesee umnu utgursun suugee sain hurguj bgaad hiisen biz dee? Haluunaar ni hiisen bol maslo chini hailaad shingersen yum bolov uu? Blogoor mini zochilsond bayarlalaa, Enkhtuya Sarangerel!
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Gourmet Made Deliciously Simple. To make the pastry layers, mix together the egg, water, baking soda and salt. Blend cold butter cubes with flour. Add egg mixture and mix until well combined.
Divide the dough into 5 equal pieces. Wrap each ball in a plastic wrap and refrigerate for minutes. Roll each dough ball into inch circle on slightly floured surface. Transfer it onto a baking sheet and pierce it with a fork everywhere. Bake each layer for minutes, or until golden brown.
To make the filling, mix flour and milk and whisk until well combined. Bring it to boil on medium heat, stirring frequently. Once the milk mixture is thick, let it to cool completely. Beat softened butter and sugar until sugar is mostly melted.
Add cooled milk mixture and beat everything on high speed until well combined. To assemble the cake, once every layer is baked and cooled, trim each layer, using a 9-inch round plate. Save the leftover crust edges.
Spread the filling between each layer and stack them up on top of each other. Then frost the entire cake with the remaining filling. Crush the saved crust edges into crumbs, using rolling pin or blender.