Russian Napoleon Cake

[nverland]

Russian Napoleon Cake (Napolyeon Tort)
Prep: 40 mins Cook: 80 mins Chill: 7 hrs Total: 9 hrs Servings: 9 servings

Ingredients

For the Pastry Layers:
2 ounces (1/4 cup) unsalted butter, softened
1 tablespoon granulated sugar
1 cup sour cream, at room temperature
2 large egg whites, at room temperature, stiffly beaten
1 tablespoon vodka
1 pinch kosher salt
2 1/2 cups (180 grams) all-purpose flour

For the Custard Filling:
5 cups whole milk
10 large egg yolks, at room temperature
1 large egg white, at room temperature
2 1/2 cups granulated sugar
6 tablespoons all-purpose flour
8 ounces (1 cup) unsalted butter
1 tablespoon pure vanilla extract


Steps to Make It

Make the Pastry Layers

In a large bowl, beat together the butter and sugar together until creamy.
Fold in the sour cream, stiffly beaten egg whites, vodka, and salt.
Gently fold in the flour, a spoonful at a time, until the dough is soft and pliable. You might not need all of it.
Wrap in plastic and chill for 1 to 2 hours to make it easier to roll out.
When ready to bake, preheat the oven to 375 F and butter a baking sheet and dust with flour.
Divide the pastry dough into 10 pieces. Roll out each portion of dough, one at a time, directly on the prepared baking sheet into a very thin 8-inch circle.
Bake each circle of pastry until golden brown, about 6 to 10 minutes. If dough bubbles as it cooks, pierce with a fork.
As each layer is cooked, remove from the sheet pan and set aside to cool on a wire rack. Repeat until all dough pieces have been baked.

Make the Custard Filling

Pour the milk into a large saucepan and heat, but do not boil.
In a large bowl, beat together the egg yolks, egg white, and sugar until creamy.
Add 6 tablespoons flour and mix well.
Pour this mixture into the warm (but not scalding hot) saucepan of milk, stirring initially with a whisk until smooth and then with a wooden spoon, constantly over low heat until thick and creamy.
Add the butter and vanilla and stir until smooth.
Remove from the heat and set aside to cool. Stir frequently as the mixture cools.

Assemble the Torte

Place one layer of the cooked dough in the bottom of an 8-inch springform pan and cover evenly with a layer of cooled custard filling.
Continue to build up the cake in this way, layering the custard on top of the pastry, finishing with the 9th pastry layer.
Crumble the 10th and final pastry and layer over the top of the torte. Refrigerate for 5 to 6 hours.
When ready to serve, run a butter knife around the edges of the cake, remove the springform ring, and, using a cake lifter or two spatulas, carefully transfer to a serving platter.
Use an electric knife to get nice, clean cuts and serve.
Enjoy!

How to Store

Napoleon cake should be kept well-chilled since it contains layers of custard.
You can make the custard ahead of time by cooling and stirring it, pressing plastic wrap against the surface to cover, and chilling for up to a day.
Napoleon cake can be stored in the fridge for up to a few days, although it is best eaten soon after a thorough chilling to keep the pastry crisp. Leftovers must be chilled.

How Do You Eat Napoleon Cake?

Much like mille-feuille, Napoleon cake contains layers of crisp pastry that can be difficult to cut with a fork. Giving the top a few sharp raps with a fork or knife may help to break up some layers of pastry, making it easier to eat.