Napoleon Cake Recipe Russian Torte Napoleon

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Russian Napoleon cake (Торт Наполеон) - if you are not familiar with this cake, Napoleon cake is Russian style Mille feuille or cremeschnitte. 12 layers of puff pastry and delicious custard. • • Printable Version: https://www.thecookingfoodie.com/reci... • • More Cake Recipes: • Medovik - Russian Honey Cake: http://bit.ly/Medovik • Strawberry Mousse Mirror Glaze Cake: http://bit.ly/StrawberryMirrorGlaze • Chocolate Cheesecake: http://bit.ly/ChocolateCheesecakeTCF • Peanut Butter Cheesecake: http://bit.ly/PeanutCheesecake • No-Bake Blueberry Cheesecake: http://bit.ly/BlueberryCakeTCF • • FOLLOW ME: • Instagram: / thecookingfoodie • Facebook: / thecookingfoodie • Website: https://www.thecookingfoodie.com/ • • Recipe: • For the dough: • 5½ cups (690g) Flour • 1¾ cup (400g) Cold butter, cubed • 2 Eggs • 200ml Ice water • 1 tablespoon white vinegar • 1/2 teaspoon Salt • For the cream: • 6 Egg yolks • 1/3 cup (43g) cornstarch • 3 cups (720ml) Milk • 1 cup (230g) butter • 3/4 cup + 2 tbsp (175g) Sugar • 2 teaspoons Vanilla extract • Directions: • 1. Make the dough: In a small bowl whisk eggs, water, vinegar and salt. Set aside. • 2. 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. • 3. Meanwhile make the cream: 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. Temper the eggs: 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. • 4. Preheat oven to 375F (190C). • 5. On a parchment paper, roll each ball into very thin layer, trim the rolled dough using a 8-Inch (20 cm) cake ring/cake pan. Pierce each layer with a fork. Leave the leftovers on the tray. • 6. Bake for 10-12 minutes, until slightly golden. Repeat with the remaining dough. You can bake 2 layers at the time (on one tray only). Let cool to room temperature. Keep the leftover dough for later. • 7. Once the cake layers are cooled you can assemble the cake. 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. • 8. Place the leftover dough into a food processor and pulse into fine crumbs. • 9. Spread cake crumbs on top and sides of the cake. • 10. Refrigerate the cake overnight. • Notes: • • If your food processor large enough, make the dough in one batch, if not, divide the ingredients into half and prepare the dough crumbs in two batches. • • If you don’t have a food processor, you can make the dough by hand. • • You can make less than 12 layers.

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