Russian Napoleon Cake
A delightful dessert featuring layers of crisp puff pastry and rich custard, perfect for special occasions and family gatherings.
Ingredients
Puff Pastry and Custard
- 2 sheets Puff pastry sheets Thawed properly before rolling out.
- 2 cups Milk For a richer custard, you can use half-and-half instead of milk.
- 1 teaspoon Vanilla extract
- 3/4 cup Sugar
- 1/4 cup Cornstarch
- 1/4 cup Butter Stir until melted after removing the custard from heat.
- 4 large Eggs
- 1/8 teaspoon Salt A pinch of salt for the custard mixture.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets and cut them into rectangles.
- Bake the puff pastry rectangles until golden brown, about 15 minutes. Let them cool.
Making the Custard
- In a saucepan, combine milk, sugar, and a pinch of salt. Heat over medium until warm.
- In a bowl, whisk together eggs, cornstarch, and vanilla extract. Gradually add the warm milk mixture to the egg mixture, stirring constantly.
- Return to the saucepan and cook over low heat until thickened, stirring constantly. Remove from heat and stir in butter until melted.
Assembling the Cake
- Layer the puff pastry rectangles with custard in between. Repeat until all pastry and custard are used.
- Refrigerate the assembled cake for several hours or overnight before serving.
Notes
Serve the Russian Napoleon Cake chilled. It is best sliced into squares or rectangles and garnished with fresh fruits, whipped cream, or a dusting of powdered sugar. Store any leftovers in the refrigerator, well-covered to keep the pastry from getting soggy. The cake is best enjoyed within a few days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gSodium: 150mgFiber: 1gSugar: 15g
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