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Easy Russian “Napoleon” cake. Number 1 for the Christmas table!

Russian cake “Napoleon” is a classic, iconic Russian cake recipe that never gets old! If you’ve never had this buttery, flaky and creamy cake before, you are seriously missing out! It’s made with 12 layers of buttery puff pastry, creamy vanilla custard and garnished with pastry crumbs, chocolate, berries, or everything you like;)

Russians believe that the cake came into existence in 1912. It was prepared in Moscow for the first time to celebrate Napoleon’s defeat. The crumb coat denotes the snow that played a vital role in defeating the Napoleonic La Grande Armée spirit.

Yet, another tale suggests that it’s the doing of a chef who intended to fuse napoleon with French cuisine. He took the famous “Royal Biscuit” French cake, sliced it, and stuffed it with custard, assorted whipped cream, and strawberry jam.

I can’t imagine my childhood without this cake, baked by my grandma. She made it for my birthday parties and New year’s table. Garnished with fresh strawberries or mandarines, the cake was always the best for the cup of black tea, no matter in winter or in summer.

You will need:

For the Pastry Layers

4 tablespoons unsalted butter

1 tablespoon white or brown sugar (do not use sweeteners!)

2 large egg whites (room temperature)

1 cup sour cream (room temperature)

1 tablespoon vodka

1 pinch salt

2 1/2 cups all-purpose flour

For the Custard Filling

1/3-1/2 cup sugar, plus 2 Tablespoons sugar

1/8 teaspoon salt

5 egg yolks

3 Tablespoons cornstarch

4 Tablespoons butter

1 vanilla bean or 2 teaspoons vanilla extract

1-2 teaspoons cognac, optional



The best recipe with the pictures is here:

see also:



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