- View
Table of Contents
ToggleBrief Overview
Russian Napoleon Cake is not the sort of dessert you rush through. Each forkful carries thin layers of flaky pastry softened by smooth custard cream, offering a balance of texture and flavour that lingers longer than expected.
It is rich without being heavy and layered without feeling fussy. Served during birthdays, holidays, or family gatherings, it holds its place as one of Russia’s most loved and recognisable cakes, cherished across generations.
Its charm lies in the contrast. The crisp pastry crackles under the pressure of the fork, while the custard melts across the tongue. The longer it rests in the fridge, the more the flavours settle into a single, indulgent slice.
Want to dive deeper into Russian Cuisine? Don’t miss our post on 30 Traditional Russian Foods to Try
What Is Russian Napoleon Cake?
Russian Napoleon Cake is a layered dessert built from alternating sheets of puff pastry and a thick custard cream. Typically, it is made with between eight to twelve layers, though some bakers go even higher for a dramatic finish.
Each sheet of pastry is baked until crisp and golden, then stacked with ladleful’s of pastry cream spread in between. The final layer is often topped with crushed pastry crumbs, giving the surface a delicate, rustic appearance.
Once assembled, the cake is left to rest. This step is essential, allowing the custard to seep into the layers, softening the pastry just enough to create that melt-in-the-mouth feel while keeping a light crunch at the edges.
Ingredients and Taste
The pastry itself is traditionally made from flour, butter, egg, water, and a pinch of salt. The dough is rolled thin, chilled, and folded repeatedly to create the layers. Some use pre-made puff pastry to save time without compromising too much.
The custard filling uses milk, egg yolks, sugar, flour or cornstarch, and a hint of vanilla. It is cooked gently until thick, then cooled before layering. Some versions add whipped cream or butter for a silkier, richer texture.
Each bite holds a balance between crisp and creamy, sweet and subtle. The custard brings warmth and softness, while the pastry adds structure and a slight savoury note. Together, they create a flavour that feels elegant and nostalgic.
A Taste of History
The origins of Napoleon Cake in Russia date back to the early 20th century. It gained popularity during the centennial celebration of Russia’s victory over Napoleon in 1812, which is how the cake earned its name.
The original French mille-feuille likely inspired it, but Russian cooks made it their own. Over time, the cake became a staple for celebratory tables, baked in homes across the country, especially around New Year and Women’s Day.
Though time consuming, the process is often a family affair. Each generation passes down slight variations, and each baker adds their own mark. The cake is not just dessert. It is a symbol of tradition, patience, and celebration.
Today, Russian Napoleon Cake remains a beloved classic. It stands quietly proud beside more elaborate desserts, never needing decoration to impress. What it offers instead is something richer; a taste of memory, skill, and heritage in every slice.
How to make Russian Napoleon Cake
Russian Napoleon Cake is a delicate layered dessert made with flaky pastry and rich custard. With its buttery crunch and velvety cream, this classic cake softens over time to deliver melt-in-your-mouth decadence. It’s best made a day in advance for full flavour and texture. See the recipe card at the bottom for printable directions
Ingredients
For the pastry
- 300g plain flour
- 200g unsalted butter (cold, cubed)
- 1 large egg
- 100ml cold water
- 1 tbsp vinegar (white or apple cider)
- Pinch of salt
For the custard cream
- 500ml whole milk
- 2 large egg yolks
- 100g granulated sugar
- 30g plain flour
- 30g cornflour
- 1 tsp vanilla extract
- 50g unsalted butter (softened)
Cooking Instructions
Step 1: Prepare the pastry dough
To begin, sift the flour into a large bowl and add cold butter. Rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs. In a separate bowl, whisk the egg, vinegar, water, and salt, then combine with the flour mixture. Knead just until a dough forms. Do not overwork. Cover and chill for 1 hour. Transition to preparing the cream.
Step 2: Make the custard base
In a saucepan, heat milk over medium heat until warm but not boiling. In a bowl, whisk egg yolks with sugar until pale. Add flour and cornflour, whisking until smooth. Slowly pour the warm milk into the egg mixture, stirring constantly to prevent curdling. Move to the stove for cooking.
Step 3: Cook the custard
Return the mixture to the saucepan and cook over medium to low heat, stirring continuously until it thickens to a pudding like consistency. Remove from heat and stir in vanilla extract and softened butter. Let cool completely before using. Chill if preparing in advance.
Step 4: Roll and cut the dough
Divide the chilled dough into 6 equal parts. Roll each piece into a thin circle (around 20 cm). Prick each layer with a fork to prevent puffing. Proceed to baking.
Step 5: Bake the pastry layers
Preheat the oven to 200°C (fan 180°C). Bake each rolled dough circle on a parchment lined baking sheet for 10–12 minutes until golden and crisp. Repeat for all layers. Allow to cool on a rack. Reserve one layer for crumbs.
Step 6: Crush one baked layer
Take one cooled pastry layer and crumble it finely. This will be used to coat the cake’s surface later. Set aside in an airtight container to keep dry.
Step 7: Assemble the cake
Place one pastry layer on a serving plate. Spread a generous layer of custard cream evenly on top. Repeat with the remaining layers, finishing with cream on the top and sides. Work quickly to prevent the cream from drying.
Step 8: Coat with crumbs
Gently press the reserved crushed pastry onto the top and sides of the cake. This adds a signature rustic finish and absorbs any extra moisture from the cream.
Step 9: Chill the cake
Cover the assembled cake and refrigerate for at least 8 hours or overnight. This allows the layers to soften slightly and meld with the custard, enhancing both flavour and texture.
Final Step: Serve the cake
Slice and serve chilled. Dust with icing sugar or garnish with fresh berries if desired. Presentation tip: Use a hot knife for clean slices and wipe between cuts for a refined look.
Variations and substitutions
- Replace homemade pastry with ready-rolled puff pastry to save time.
- Add a spoon of cognac or brandy to the cream for a traditional twist.
- Infuse the milk with lemon zest or cinnamon for extra depth.
Cooking Tips for Perfect Russian Napoleon Cake
- Always chill the pastry dough before rolling to maintain its structure.
- Keep layers thin and even for a balanced cake.
- Do not rush the custard. Constant stirring prevents lumps and curdling.
- Let the cake rest overnight for best flavour and tenderness.
Russian Napoleon Cake (Puff Pastry Cake)
Ingredients
For the pastry
- 300 g plain flour
- 200 g unsalted butter cold, cubed
- 1 large egg
- 100 ml cold water
- 1 tbsp vinegar white or apple cider
- Pinch of salt
For the custard cream
- 500 ml whole milk
- 2 large egg yolks
- 100 g granulated sugar
- 30 g plain flour
- 30 g cornflour
- 1 tsp vanilla extract
- 50 g unsalted butter softened
Instructions
- To begin, sift the flour into a large bowl and add cold butter. Rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs. In a separate bowl, whisk the egg, vinegar, water, and salt, then combine with the flour mixture. Knead just until a dough forms. Do not overwork. Cover and chill for 1 hour. Transition to preparing the cream.
- In a saucepan, heat milk over medium heat until warm but not boiling. In a bowl, whisk egg yolks with sugar until pale. Add flour and cornflour, whisking until smooth. Slowly pour the warm milk into the egg mixture, stirring constantly to prevent curdling. Move to the stove for cooking.
- Return the mixture to the saucepan and cook over medium to low heat, stirring continuously until it thickens to a pudding like consistency. Remove from heat and stir in vanilla extract and softened butter. Let cool completely before using. Chill if preparing in advance.
- Divide the chilled dough into 6 equal parts. Roll each piece into a thin circle (around 20 cm). Prick each layer with a fork to prevent puffing. Proceed to baking.
- Preheat the oven to 200°C (fan 180°C). Bake each rolled dough circle on a parchment lined baking sheet for 10–12 minutes until golden and crisp. Repeat for all layers. Allow to cool on a rack. Reserve one layer for crumbs.
- Take one cooled pastry layer and crumble it finely. This will be used to coat the cake’s surface later. Set aside in an airtight container to keep dry.
- Place one pastry layer on a serving plate. Spread a generous layer of custard cream evenly on top. Repeat with the remaining layers, finishing with cream on the top and sides. Work quickly to prevent the cream from drying.
- Gently press the reserved crushed pastry onto the top and sides of the cake. This adds a signature rustic finish and absorbs any extra moisture from the cream.
- Cover the assembled cake and refrigerate for at least 8 hours or overnight. This allows the layers to soften slightly and meld with the custard, enhancing both flavour and texture.
- Slice and serve chilled. Dust with icing sugar or garnish with fresh berries if desired. Presentation tip: Use a hot knife for clean slices and wipe between cuts for a refined look.
Leave a Review