Russian Napoleon Cake Recipe – Easy Classic Layered Dessert Idea
This Russian Napoleon cake recipe is flaky, creamy, and elegant, made with layers of puff pastry and custard cream. Perfect for holidays, family gatherings, or a timeless dessert that impresses every guest.
Equipment
- Rolling pin (if making pastry)
- Baking sheet
- Mixing bowls
- Saucepan and whisk
- Spatula
- Serving platter
Ingredients
- 8–12 puff pastry sheets (homemade or store-bought)
- 4 cups whole milk
- 1 cup sugar
- 6 egg yolks
- 3 tbsp cornstarch
- ½ cup unsalted butter
- 2 tsp vanilla extract
- Pinch of salt
- Extra pastry crumbs or powdered sugar (for topping)
Instructions
- Bake Pastry: Roll out puff pastry sheets thinly and bake at 375°F (190°C) until golden. Cool completely.
- Make Custard Cream: Whisk milk, sugar, egg yolks, and cornstarch in a saucepan. Cook until thickened. Stir in butter and vanilla. Chill until creamy.
- Layer Cake: Place one pastry sheet on a platter, spread custard cream, then repeat with remaining layers.
- Chill Overnight: Cover and refrigerate for at least 8 hours to allow flavors to meld.
- Decorate: Crumble leftover pastry into fine crumbs and sprinkle over the cake. Garnish with powdered sugar or fruit if desired.
- Serve: Slice and enjoy chilled.
Notes
- Resting overnight is essential for flavor and texture.
- Store-bought puff pastry saves time, but homemade adds authenticity.
- Crumbled pastry topping gives a rustic finish.
- Add fruit or nuts for festive variations.
- Best served chilled with tea, coffee, or sparkling wine.