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Prep Time
2 h.
Cooking Time
1 h. 20 min.
Serves
10
Difficulty
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About This Recipe
Soviet Napoleon cake is an unforgettable childhood dessert. It is believed that Moscow confectioners came up with the treat in 1912, when they celebrated the centenary of the victory over the famous Frenchman. The baked goods were cut into triangles that resembled the famous commander's hat. Although, a more plausible version is that the dessert came to Russia along with the French aristocrats who fled the revolution in the 18th century. This dessert was called “Millefeuille”, which translates as “a thousand layers”, and in addition to the cream, it was layered with berry jam. In Soviet times, Napoleon cake was wildly popular. This is because the ingredients are all quite simple and were easy to get on the shelves of Soviet stores. This is exactly the kind of cake we invite you to prepare today: classic, tasty, juicy and unique.
In lists at 0 people
In lists at 0 people
Cooking
Cooked
Planned
Ingredients List
Total ingredients: 13
Serves:
Wheat flour - 510 g
Milk 2.5% - 260 ml
Chicken egg - 1 pcs.
Butter - 190 g
Salt - 3 g
Sugar - 50 g
Apple cider vinegar 6% - 10 ml
Milk 2.5% - 300 ml
Chicken egg - 1 pcs.
Wheat flour - 30 g
Butter - 200 g
Sugar - 180 g
vanilla sugar - 10 g
Nutrition Facts
Serves:
🥓
Fat
353г
🍚
Carbohydrates
675г
🥩
Protein
80г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare the dough for the Soviet Napoleon cake. In a deep bowl, combine sugar, salt, vinegar and egg, mix. Pour in the milk and whisk until smooth.
Step 2
Melt the butter on the stove or in the microwave and cool. Then pour into the mixture and beat everything again.
Step 3
Sift the flour and add in small portions, stirring constantly. It is important that the resulting dough is homogeneous, elastic, without lumps.
Step 4
Preheat the oven to 180°C. Divide the dough into 8 parts and roll each part into a thin layer. Prick with a fork. Place on a parchment lined baking sheet and bake for 4-5 minutes. Do the same with the rest of the dough.
Step 5
Prepare the custard. Combine sugar and vanilla sugar with flour, add egg and mix. Pour in the milk and mix everything thoroughly again. You should get a homogeneous mass.
Step 6
Pour the cream into a saucepan and place on low heat. Bring to a boil. Cook for about 6-8 minutes, stirring. Then remove from heat and cool. Beat the softened butter with a mixer, you should get a fluffy, white mass. Add custard in small portions, stirring well each time.
Step 7
Crumble one cake layer, set aside 1/5 of the cream for decoration. Next, assemble the cake. Place the first cake on a dish, coat with cream, cover with the next one. Continue laying out the cakes, brushing them with cream. There is no need to grease the last cake with cream. Cover the cake with cling film and refrigerate for at least 2-3 hours. Then coat the top and sides of the cake with cream and sprinkle with crumbs.
Enjoy your meal!
Follow the instructions step by step