Traditional Russian layer cake Napoleon
Preparation time: 45 min.
Cooking or baking time: 1 hour 30 minutes
Total preparation time: 5 hours 15 minutes
I was allowed to try this delicious cake on a Russian wedding. I was very fond of the taste and asked for the recipe. I got the recipe and was told that this layer cake would be very difficult to prepare.
Now I have tried it and found it not difficult, but very tedious. So you have to have time and patience.
- 500g flour
- 250 g of cold butter
- 1 egg
- 200 ml of very cold water
- 2 pinches of salt
- ½ spoonful of Kaisernatron
- 300 g of butter
- 1 can of milkmaid
- 200 ml of milk
- 2 eggs
- 1 pck of vanilla sugar
- 1 heaped spoon of cornstarch
- Mix the flour with the salt and the Kaiser soda and sift.
- Cut the cold butter into small cubes and knead with the flour until no big lumps are noticeable. It's best done with your hands. Just do not knead that long, otherwise the butter will soften.
- Beat the egg in a glass or cup and add the cold water, but do not stir. Make a hollow in the middle of the dough and add the egg mixture to the mixture. Work quickly with a fork, then with your hands to make a dough.
- Divide the dough into eight equal parts and place in the refrigerator for a few hours. Then you always remove a portion of the dough from the fridge and roll it apart about 2-3 mm thick and 24 cm in diameter. I take a glass lid that has 24 cm diameter and cut the circles with it. Collect the leftovers from the dough and keep them in the refrigerator. When you have collected enough, roll them out and bake them.
- Place the rolled out dough on a baking sheet and prick it several times with a fork. You could now place the dough for 10 minutes together with the baking sheet in the freezer. If this possibility is not given, it works without it.
- The dough is baked at 210 ° for about 10 minutes until it is golden yellow. Continue until all parts of the dough have been baked. Allow the finished bottoms to cool well.
- Add about six tablespoons of the milk to the cornstarch and stir until no more lumps are visible.
- Beat the eggs lightly and add the cornstarch and stir well. Then slowly add the hot milk to the eggs, do not stop stirring.
- Now the whole mass comes back into the saucepan and is boiled over a light heat and with constant stirring until it becomes a solid cream. This one must do with a great deal of feeling, from time to time take the cream from the stove so that it does not clump. After 2-3 minutes, it should be ready. Now you can put the cream in a clean container and stir in the vanilla sugar. Cover the container with a foil so that no skin forms or stir occasionally.
- Beat the soft butter with the blender and slowly add the milk girl. If the butter cream has become flaky, you can warm it up briefly on a water bath and work again with a blender.
- Once the first cream has cooled completely, mix it with the butter cream and mix with the blender.
- A ready-baked soil is crumbled finely.
- Now you can brush with the cream all floors and sides and superimpose them. At the top there is no cream on it.
- The cake must now rest at room temperature for one hour. After the lesson comes on the cake something hard to squeeze about 2 hours. I took a cutting board and about 1 kilo weight.
- Cover the cake with the remaining cream and decorate with the crumbs from above and from the sides.
- Once the cake is well soaked, you can enjoy it. I recommend to do it a day before.