Napoleon cake
Napoleon cake is an original of Russian cuisine. Our recipe for Napoleon cake with custard and condensed milk is easy to make. You can impress your guests with this layered cake.
INGREDIENTS (For a 22 cm mold)
FOR THE DOUGH
500 g wheat flour (type 405)
1 tsp baking powder
1 pinch of salt
250 g butter
45 g sugar
200 ml milk
1 egg (size M)
FOR THE CREAM
400 g sweetened condensed milk
200 ml milk
2 eggs (size M)
1 tbsp cornstarch
1 pack of vanilla sugar
300 g soft butter
ALSO
Some flour for working
PREPARATION
Step 1
For the dough, mix the flour with the baking powder and salt. Dice the butter and add it to the flour with the sugar. Rub the mixture into crumbs with your hands. Add milk and egg and knead everything into a smooth dough. Divide the dough into 8 equal-sized pieces and refrigerate for about 3 hours.
Step 2
Let the pieces of dough come to room temperature. Roll out each portion of dough thinly on a lightly floured work surface. Cut out circles using a springform pan (⌀ 22 cm) or a cake ring. Preheat the oven to 190 degrees top / bottom heat (fan oven: 170 degrees).
Step 3
Line a tray with baking paper and place two bases on each. Prick the bases with a fork, then bake one after the other for about 12 minutes each. Allow the bases to cool. Note: Don’t worry if the dough deforms or shrinks a little during baking. This is normal.
Step 4
For the cream, bring the condensed milk and milk to the boil in a small saucepan. Mix eggs, cornstarch and vanilla sugar until smooth. Stir in 3 tablespoons of the milk mixture. Then mix in the rest of the milk mixture a little at a time. Cook while stirring until it becomes a pudding. Pour into a deep plate, cover with cling film and allow to cool completely.
