Buttery, flaky pastry layers generously filled with sweet cream filling…This Russian cake “Napoleon” is the sweetest taste from my childhood.
I can’t imagine my childhood without this cake called “Napoleon”.
You see, my mom is a talented baker, and I think I got the love for baking from her. Among many sweet treats, she used to bake this particular cake quite often, for us, for friends, and for coworkers. It’s her signature cake, if you will, and we absolutely loved it. One bite of this cake sends me right back to my happy childhood!
I don’t bake this cake as often as I should though, but it’s definitely one of my top favorites. The cake consists of five flaky, buttery pastry layers with sweet buttercream filling. It’s rich, buttery and oh-so-delicious! Best paired with a cup of tea without sugar.
This recipe is right from my mom’s oldest recipe notebook. You know, the old and worn-kind, filled with lots of handwritten recipes, mostly Russian sweets and treats. Her recipes are short and not as detailed, much like the one your grandma would’ve passed down.
I shared this recipe back in 2013. Last month, my mom made this cake for me, when she was here to help me with my newborn. So I took the opportunity to re-shoot the photos and re-share the recipe with you again.
We’ll start with making buttery, flaky pastry layers. Just like making a pie crust, we’ll incorporate cold butter into the flour and mix it with egg mixture until nice dough forms. It’s ok to have a small pea-size butter pieces here and there. It’s actually desirable for ultra-flaky layers.
Resting the dough in the fridge helps us to easily roll it out into nice and thin circle. We’ll bake each layer separately in a hot oven for a few minutes. And once the pastry layers are baked and cooled, we will trim the edges to form perfect circle. Save those extra trimmings for later!
Ok, this sweet cream filling is what really makes this cake. It’s buttery, smooth and fluffy. Not your regular buttercream here. The technique is rather strange, but it yields the most delicious, silky smooth filling.
We’ll generously fill each layer with said filling and let it rest for at least 5 hours, or preferably overnight. That’s the thing, it requires major patience. But it’s essential to give the filling enough time to soak into the flaky pastry layers and soften them for that perfect bite.
Hope you enjoy this recipe!
Russian Cake "Napoleon"
Ingredients
For pastry layers:
- 1 large egg
- ¾ cup 180ml water
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 18 tablespoons 250gr unsalted butter, cold
- 3 cups 375gr all-purpose flour
For filling:
- 1 cup 240ml milk (whole or 2%)
- 1 tablespoon all-purpose flour
- 1 ½ cups 300gr sugar
- 1 cup 225gr unsalted butter
- 2 teaspoons pure vanilla extract
Instructions
- To make the pastry layers, mix together the egg, water, baking soda and salt.
- Blend cold butter cubes with flour. Add egg mixture and mix until well combined. Divide the dough into 5 equal pieces. Wrap each ball in a plastic wrap and refrigerate for 30-60 minutes.
- Preheat the oven to 400°F (200°C).
- Roll each dough ball into 10-inch circle on slightly floured surface. Transfer it onto a baking sheet and pierce it with a fork everywhere. Bake each layer for 10-12 minutes, or until golden brown.
- To make the filling, mix flour and milk and whisk until well combined. Bring it to boil on medium heat, stirring frequently. Once the milk mixture is thick, let it to cool completely.
- Beat softened butter and sugar until sugar is mostly melted. Add vanilla extract. Add cooled milk mixture and beat everything on high speed until well combined.
- To assemble the cake, once every layer is baked and cooled, trim each layer, using a 9-inch round plate. Save the leftover crust edges.
- Spread the filling between each layer and stack them up on top of each other. Then frost the entire cake with the remaining filling.
- Crush the saved crust edges into crumbs, using rolling pin or blender. Sprinkle the crust crumbs all over the cake.
Tips & Notes
Nutrition
My russian grandmother makes the best napoleon cake too, and she also makes an incredibly delicious white chocolate mikado which is pretty similar to this. I wish I had a slice right now, thanks for the nostalgia!
Agreed, this cake brings nostalgia like none other! I bet your grandmother’s was amazing!!
This cake looks absolutely good!!
Thanks, Jhuls!
ohhh so delish! so light! this Russian cake Napoleon is mouthwatering! I will have to try this soon! Thanks for the recipe!
Thanks!!
My Russian family make mikada in Australia. We make Napoléon too but the mikada version is the one we make most. It’s similar with the layers but the layers are more like a biscuit shortbread, almost crunchy. The layers are cooled, brushed with tea & filled with a sort of chantilly cream filling. It must be left over night too to let the layers absorb. The outside can be sprinkled with the crumbs or toasted flaked almonds. Your cream filling sounds good but seems difficult to make, but I’m going to give it a try
Hi, Larisa! I’ve never heard of mikada, but it sounds wonderful!! I love the idea of brushing on tea on the shortbread layers! Can’t wait to try it. (If you have a recipe, I’d be happy to try yours. 😉 ) Yeah, this filling is an old-fashioned version and a little involved, but I think it’s totally worth it! Let me know if you try it.
I love your cake! It looks very pretty and I’m sure it’s delicious, too 🙂
Thank you!!
Why doesn’t it surprise me, whenever I see a delicious recipe in the link-up, it is yours. This looks so beautiful and delicious.
Aww, you’re too sweet, Celeste! Thank you!
Wow, what an elegant dessert! Love all those stunning pastry layers 🙂 Delicious!
Those layers are simply yum! Thanks, Medha!
Oh Gosh, I remeber I found the pretty same recipe of this cake on my fathers 20+ year old notebook 🙂 Definitely the best recipe of the best cake!
Yep, the best cake from childhood! Thank you, Od!
The best recipe of Napoleon /Mille-feuille/ cake ever! 🙂 Chamaig tanidagdaa ch yum uu, recipe.nuud chin hamgiin down to earth, oir sanagdahiin kkkkk
Thank you, dear! Ene manai eejiin jor, lag goe napoleon. 🙂
cream ni bolohgui bna shingen yun bolood bn yah ve
Hmm, yagaad shingen bolood bgaa yum boloo? Suu, guril 2oo butsalgaad nileen utguruulsen biz dee? Mun mikserdsen maslondaa hiiheesee umnu utgursun suugee sain hurguj bgaad hiisen biz dee? Haluunaar ni hiisen bol maslo chini hailaad shingersen yum bolov uu?
Vvнийг хийж vзнээ.таны блог их гоё юм аа. баярлалаа.
Blogoor mini zochilsond bayarlalaa, Enkhtuya Sarangerel! Hiij uzcheed yamar bolsonoo heleerei. Amjilt! 😉