russian napoleon cake

the it girl cake you should make

happy christmas eve eve my lovers!!!!!! good news is, christmas day is just 2 sleeps away. bad news is me and my bf already gave each other most of our presents because we’re so impatient. but back with more good news, you still have time to make this cake because even though it takes an overnight in the fridge to soak up the cream, it also can use store bought puff pastry!! that’s half the battle in my eyes so if you make it tonight you can still have it for christmas eve dinner!!! or better yet, christmas day breakfast!!

most russians actually celebrate NYE as their hardcore holiday so traditionally napoleon would be served then if you want to join the party. besides, what else do you have going on from the 25-1st.

funnily enough, as a russian, I never knew the backstory to napoleon until I researched it for napoleon.

history yap break

christmas was actually banned in russia in 1928 under the Bolshevik rule (communist party purrr). they argued that christmas was a pagan ritual with no scientific basis and that the christmas tree was a german import, gasp.

so NYE became that bitch for celebration until 1991, when they finally reinstated christmas (yay!!!!!!) oh wait, I forgot to mention the significance of the napoleon cake here.

well, it was considered the highlight of NYE feasts because in 1912, it was ideated as a dessert to celebrate the 100 year anniversary of russia’s victory over Napoleon. the crumbled pastry on top signifies the snow that fell during the war (thought to have given the russians an advantage in fighting, because they know what’s up with the cold winters and were able to handle the frigid conditions vs. the French came ill prepared and got frostbite and lost I guess)

so anyway there you have it - a dessert and a story to tell serving it. I made this for my family last week and I’ve never seen them fight over the last slice of something like this. it was endearing but now I am tasked with making it again for tomorrow so that I shall do. you should too!!!!

a note: given this cake is literally only 2 components, it’s important to use high quality ingredients for the best flavor.

• I use good pasture raised egg yolks

• all butter puff pastry

• whole vanilla beans or vanilla bean paste. both of which are available at TJ’s for a pretty affordable price. I really emphasize the vanilla bean paste/speckles for the cream.

now if you want to make rough puff from scratch please be my guest. however the only reason I use store bought is if it’s an all butter one - aka pepperidge farm etc doesn’t even have any butter in it, it’s oil. trader joe’s is a great option at a great price and dufour is my favorite, a splurge but worth the flavor.

napoleon cake:

• 2 cups whole milk

• 4 egg yolks

• 1 vanilla bean (or 1 tsp

• 2/3 cup granulated sugar

• 1/3 cup cornstarch

• 3 tbsp butter, cold

• 1 cup heavy cream, cold

• 2 tbsp powdered sugar

• 1/2 tsp vanilla extract

• 2 sheets of puff pastry (28 oz), thawed

• 12 oz of whole raspberries for topping

1. for the cream: split the vanilla bean in half lengthwise and widthwise. add it to a medium pot with the milk and heat over low heat for about 10 minutes, so it’s steaming but not boiling.

2. in a separate bowl, whisk together the egg yolks, cornstarch and sugar until fully incorporated and the mixture forms ribbons. bring the bowl to the stove and slowly and steadily stream a spoonful of hot milk into the eggs while whisking consistently, until 2/3 of the milk has been incorporated into the eggs.

3. then, slowly stream the warm egg milk mix back into the pot on the stove while continuously whisking. continue to mix the custard over low medium heat until thickened, about 3-5 minutes. once thickened to custard consistency, remove the pan from the heat and add the cold butter, whisking until fully melted and incorporated, continuing to mix until the cream is fully smooth.

4. pass the cream through a fine mesh sieve and cover with cling wrap directly on the creams surface so it doesn’t form a skin. transfer to the fridge and let fully cool for about 1-2 hours.

5. for the puff pastry: cut the pastry sheet in half widthwise to make 2 rectangles. transfer to a baking sheet lined with parchment paper and prick holes all over the surface.

6. bake at 400 F for about 15-17 minutes or until nicely golden brown. remove them from the oven and once cool enough to handle, cut each puffed rectangle in half, exposing the inside. place them exposed side down back on the baking sheet and bake for about 5 more minutes until also golden brown.

7. remove all layers from the oven and let fully cool.

8. to finish the cream: remove the custard from the fridge, discarding the vanilla beans, and whisking it back to life. in a stand mixer or by hand, whisk the cold heavy cream with powdered sugar and vanilla extract until medium peaks form. fold the whipped cream into the custard. cream done!

9. to assemble: set aside the ugliest or wonkiest puff pastry rectangle for your crumble layer. for the remaining layers, using the most even perfect layer as a template, place it a top the remaining layers and trim the sides with a sharp knife to make each layer as similar as possible. reserve the trimmings as crumble as well. if any of the layers got a little too well down, use a small sharp knife to “scratch” off the surface and use that as crumble as well!

10. place a layer of puff pastry, outer edge facing down, on a plate. spread a heaping 1/2 cup (like 1/2 cup + 1 tbsp) of the cream evenly across the pastry. top with another pastry layer, gently pressing down to connect the layers. repeat with the remaining layers, gently pressing each one, until you’re out of puff pastry layers. you should have 7 puff pastry layers, with 1 reserved for the crumble - don’t forget! cover the cake with the remaining cream, using the cream that spilled out of the sides during assembly as well.

11. for the topping: crumble the reserved puff pastry until very fine and gently press it onto the cream, all over the cake. cover and refrigerate the cake for at least 24 hours, I find the sweet spot is 32-36 hours but it’s also good to go at 24! let it sit out at room temperature for 15-20 minutes before serving.

12. top with raspberries in an assembly line just before serving and a dusting of powdered sugar. cut with a sharp knife! best enjoyed with a cuppa black tea, ahhhhh <3

i hope you all have a very merry happy christmas hannukah kwanza and whatever else you might celebrate - even if just a beautiful week!!!!!! <3

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xoxo

Katie