John Myers
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Russian Napoleon Cake
The perfect russian napoleon cake recipe with a picture and simple step-by-step instructions.
For the dough:
- 3,5 Cup Flour
- 300 g Butter
- 1 Pc. Egg
- 0,5 packet Baking powder
- 1 tsp Vinegar essence
- 1 Msp Salt
For the cream:
- 3 Pc. Eggs
- 1,5 Cup Sugar
- 2 tbsp Food starch
- 250 ml Cream
- 500 ml Milk
- 300 g Butter
- First cut the butter into cubes and knead together with the flour. Add eggs and salt. Then mix 1 tablespoon of water, vinegar and baking powder and add to the batter. Knead the mass until a soft dough is formed.
- For the dough pieces, divide the dough into 12 pieces and place in the freezer for 1-2 hours. Then roll out the dough pieces each 3-4 mm thick and cut out circles of the same size. Bake the bases until golden brown at 190 degrees. This usually takes a few minutes.
- For the cream, first beat the eggs with sugar. Add the cornstarch and cream. Bring the milk to a boil and turn the flame down to slowly stir in the egg and cream mixture. Bring the cream to a boil while stirring constantly. Stir in pieces of butter.
- Smear the warm floors with enough cream, layer on top of each other and press on. Crumble a base for the surface and sprinkle it over the cake. Put the cake in the fridge overnight.
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