This cake is the best example for the saying “don’t judge a book by its cover”. It may look like hell but it sure does taste like heaven! This mixture of sweet and soft cream in between the airy dough is perfect for every sweet tooth.
You may ask yourself “why is it called Napoleon?” One story, the one my mum always tells, is that it is called that because it looks as messy as the battlefield on which Napoleon Bonaparte was defeated. After some research I also found out that the cake used to be triangular (just as his hat) and that the cream is supposed to present the Russian snow that helped them in defeating Napoleon. But of course, none of that is actually confirmed.
Everytime I introduce a new friend to this cake, they are rather skeptical and ask what’s inside first. However, after actually trying it everyone loves it and asks for the recipe. I often say that it is my mum’s secret family recipe but in reality it is a very common, traditional Russian cake ;).
It is also ideal for busy days since this cake tastes best if you make it the night before and let it sit for a while!
Ingredients
1 packet of vanilla pudding
milk
3 packets of puff pastry
250 gr of soft butter
1 can of sweetened condensed milk
flour
Instructions
Prepare pudding according to the instructions on the bag except don’t add any sugar. Then set aside to cool down.
Preheat the oven at 200 degrees.
Spread some flour on a clean cooking surface then roll out the first packet of puff pastry.
Cut the dough in half and with a fork, stab into it a couple of times, transfer one half of the dough on a baking sheet lined with baking paper and place in the oven on the middle rack. Keep checking the dough regularly and take out as soon as it is golden brown. Repeat with the other half, then with the other 2 puff pastry packet.
For the cream, mix the butter with the sweetened condensed milk.
Then slowly add the cold pudding.
Now that the cream and all 6 halves of the puff pastry are done, we layer the cake: Put one sheet of puff pastry on a fitting plate, spread part of the cream onto it.
Now take another sheet of puff pastry and place on top of that cream.
Repeat the last steps until you have one sheet of puff pastry left. Take that last sheet and crunch it until you only have crumbles left. Spread those crumbles evenly over the last layer of cream.
Put a layer of baking paper on the cake and place some heavy books on top of it, to press it together. Leave the cake like this for at least one hour but it is best to leave it like that overnight.
Cut into pieces of the same size and serve.
You can decorate the cake however you like. We prefer to place a straw- or raspberry on top of every piece, since the sourness really compliments the cake’s sweetness.
Приятного аппетита!
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