Napoleon Cake

Name: Napoleon Cake
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 10 servings
Cuisine: Russian
Ingredients: 4 cups all-purpose flour, sifted; 2 cups unsalted butter, chilled, diced; 2 egg, beaten; 2/3 cup cold water, ice-cold; 1 tbsp white vinegar; 4 cups whole milk; 1.5 cups granulated sugar; 6 egg yolks, whisked; 4 tbsp cornstarch; 2 tsp vanilla extract; 1 cup unsalted butter, softened

A classic layered cake featuring thin, crispy pastry sheets filled with rich, velvety custard cream and coated in fine pastry crumbs.

100 minHardServes 10580 cal/serving

RussianDessertStovetop and OvenVegetarianNut-FreeSoy-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

4 cups all-purpose flour, sifted
2 cups unsalted butter, chilled, diced
2 egg, beaten
2/3 cup cold water, ice-cold
1 tbsp white vinegar
4 cups whole milk
1.5 cups granulated sugar
6 egg yolks, whisked
4 tbsp cornstarch
2 tsp vanilla extract
1 cup unsalted butter, softened

Instructions

1

Cut 2 cups chilled, diced unsalted butter into 4 cups sifted all-purpose flour using a pastry cutter until coarse crumbs form.
2

Whisk 2 beaten egg, 2/3 cup ice-cold cold water, and 1 tbsp white vinegar together, then stir into the flour mixture to form a dough.
3

Divide dough into equal portions and chill in the refrigerator for 1 hour.
4

In a saucepan over medium heat, whisk 4 cups whole milk, 1.5 cups granulated sugar, 6 whisked egg yolks, and 4 tbsp cornstarch continuously until thickened.
5

Remove custard from heat, stir in 2 tsp vanilla extract, cool completely, then beat in 1 cup softened unsalted butter.
6

Roll each dough portion thin, prick with a fork, and bake at 400F for 6 to 8 minutes until golden brown.
7

Layer cooled pastry sheets with custard cream, sprinkle crushed trimmings over top, and refrigerate overnight.

Questions

Can I make Napoleon Cake dairy-free?

Yes. The dairy in this entry is 2 cups unsalted butter, chilled, diced, 4 cups whole milk, 1 cup unsalted butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Napoleon Cake gluten-free?

Yes. The gluten in this entry is 4 cups all-purpose flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Napoleon Cake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Napoleon Cake?

Yes. As written it serves 10. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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