QUICK NAPOLEON CAKE

QUICK NAPOLEON CAKE

Russian Napoleon Cake has been requested so much, and I am excited beyond words to share this recipe with you, because it truly is the best Napoleon Cake ever! This is a quick version of Napoleon Cake that anyone can make at home. The cake comes out soft, moist and delicious! This Russian Napoleon Cake recipe is a national dessert. This will be made with 3 layers of flaky puff pastry.

Ingredients :

3 sheets of puff pastry

Butter ( melted, for coating each puff pastry) 

2 x 76 gr sachets of instant custard. ( You can make my homemade custard ir use any vanilla pudding/ custard instant sachets) 

240 ml of heavy/double cream

100 gr icing sugar ( 6 tbsp) 

6-10 tsp of sugar ( for puff pastry)

wallnuts 1 cup 

fresh strawberries dark chocolate for decoration 

Directions 

Step 1 : Place cold water in a cup, add vodka and vinegar. (You don't have to use vodka if you don''t want to, but it makes softer layers and you can't taste it)

Step 2: Whisk your eggs with salt and then add to your water mixture and combine well. 

Step 3 : Sift through your flour and cut your butter into cubes. If you have a food processor blitz your flour and butter together until it resembles crumbs. If you don''t have one, just do it with a knife. 

Step 4 : Place your sandy base into your stand mixer and add a little of your wet ingredients. 

Step 5 : Mix well and keep adding the water until its combined. you can kneed the dough for few min after so its nice and smooth. Cover in cling film and place in a fridge for 1.30 hours. 

In the meantime make your custard filling.

Step 6 : Cut your dough into 12 equal pieces. Roll each piece into a ball and place back in the fridge for 30 min.

Step 7 : Preheat your oven to 220 C or 425 F. The oven needs to be very hot and ready.

Step 8 :Take a baking tray or dish and turn it around. Add some flour onto the surface and roll out each dough ball on top. Then place a lid or anything that is a circle shape to mark the sides. Slowly cut away excess dough from the circle and push it aside a little. We still going to bake it all and then use the scraps to decorate the cake at the end. 

Step 9 : Fork your pastry all around so it doesn't puff up. Bake each layer for 5-7 min. 

Step 10 : Once all layers have been cooked and cooled down, place them into a cake dish. Fill each layer with generous amount of your cream custard and repeat until all cake is finished. 

Step 11 : Add a lid to your cake, press down, wrap in a cling film and place in a fridge overnight. 

Step 12 : Blitz your scraps into a nice crumb and then cover the cake from all sides and on top. You can serve it like that, but I like to decorate with some melted chocolate and fresh berries. 

Step 13 : Enjoy with hot cup of coffee or tea. The cake keeps well in the fridge for several days. 

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Lots of love,

Alla xox