The Sunday Stack Russian Napoleon Cake
A delightful and quick-to-make Russian Napoleon cake featuring flaky, buttery layers and rich custard cream, perfect for any festive Sunday gathering.
Ingredients
Main ingredients
- 3 cups all-purpose flour for flaky layers
- 1 cup unsalted butter cold, cut in
- 1 cup sour cream adds tang and tenderness
- 0.5 cup sugar for dough sweetness
- 0.5 teaspoon salt flavor enhancer
- 6 eggs large, for custard
- 2 cups whole milk for creamy custard
- 0.75 cup sugar to sweeten custard
- 0.25 cup all-purpose flour for custard thickening
- 2 tablespoons cornstarch smooths custard texture
- 1 teaspoon vanilla extract for aroma
Instructions
Instructions
- Mix the flour, sugar, and salt in a big bowl.
- Cut cold butter into the flour mixture until crumbly and sandy.
- Stir in sour cream just until dough starts to form.
- Divide dough into 8 equal parts. Wrap each in plastic and chill for 60 minutes.
- Roll each piece into a thin circle. Imperfections are okay.
- Bake each circle at 375°F for 8-10 minutes until golden.
- Whisk eggs, sugar, flour, cornstarch, and milk in a saucepan.
- Cook custard on medium heat while stirring constantly until thick and smooth.
- Remove from heat and add vanilla extract. Let cool.
- Layer baked dough rounds with custard. Refrigerate for at least 240 minutes before serving.
Notes
Use a food processor to speed up dough mixing and cutting butter without warming. Chill dough while prepping custard ingredients. Cook custard in a double boiler inside pressure cooker to avoid curdling. Quick release steam after baking to keep layers crisp.