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Home » RECIPE » Desserts » Cakes » Russian Cake “Napoleon”

Russian Cake “Napoleon”

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By: Shinee Published: 3/17/2016Updated: 6/08/2021

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Buttery, flaky pastry layers generously filled with sweet cream filling…This Russian cake “Napoleon” is the sweetest taste from my childhood.

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.

Buttery, flaky pastry layers generously filled with sweet cream filling...This Russian cake "Napoleon" is the sweetest taste from my childhood.

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!

Napoleon cake- step by step photo

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.

Napoleon cake- step by step photo

Buttery, flaky pastry layers generously filled with sweet cream filling...This Russian cake "Napoleon" is the sweetest taste from my childhood.

Hope you enjoy this recipe!

Russian Cake "Napoleon"

Buttery, flaky pastry layers generously filled with sweet cream filling…This Russian cake “Napoleon” is the sweetest taste from my childhood.
4.6 from 10 votes
serves: 8 -10 servings
Prep: 20 minutes
Cook: 10 minutes
Total : 1 hour
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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
Note: I test all my recipes with both measurements for the most precise and accurate result!

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:

For step-by-step photos and additional notes, read the post above.

Nutrition Facts:

Calories: 778kcal (39%) Carbohydrates: 76g (25%) Protein: 7g (14%) Fat: 51g (78%) Saturated Fat: 32g (200%) Polyunsaturated Fat: 2g Monounsaturated Fat: 13g Trans Fat: 2g Cholesterol: 152mg (51%) Sodium: 137mg (6%) Potassium: 116mg (3%) Fiber: 1g (4%) Sugar: 39g (43%) Vitamin A: 1575IU (32%) Calcium: 60mg (6%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Cuisine:russian
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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  1. Marina says

    Posted on 29 November 2017 at 7:27 pm

    5 stars
    Thank you for the recipe. I will certainly try to make it.
    I grew up in Russia and the Russian Napoleon Tort (cake) was always the centerpiece of any special occasion/celebration. My mother would wake up very early to start baking, sheet by sheet. At the same time, she would be making the most amazing cream that I was allowed to taste after she was done with all preparations. The smell, the taste and the anticipation of the most delicious piece of cake is still one of the best memories of my childhood. By the way, the cake always tasted much better the next day. 

    Reply
    • Shinee says

      Posted on 30 November 2017 at 11:02 am

      Hi, Marina! You basically described my childhood as well. 🙂 Except my mom used to make this cake late at night, and we, kids, went to bed looking forward to morning to have some for breakfast! And agreed, it’s always taste better the next day. Hope you will make it soon, and let me know how it turns out.

      Reply
  2. Carina says

    Posted on 24 November 2016 at 11:11 am

    Quick question, I accidentally put the milk mixture in when it was still hot and it made the mixture very liquid like, what can I do to fix it?

    Reply
    • Shinee says

      Posted on 24 November 2016 at 11:38 am

      Hi, Carina! Sorry to hear the trouble. I’d suggest to put it in the fridge to harden a bit, and then try whipping it again. Since the milk mixture was hot, it melted the butter and that’s why it god liquid. So I’m hoping cooling it in the fridge might save it. Hope it turns out. Let me know.

      Reply
      • Carina says

        Posted on 26 November 2016 at 9:49 am

        Sorry for the late reply, I let it sit in the fridge for a while but unfortunately it didn’t really turn out well, I had to remake the frosting but thank you for responding 

        Reply
        • Shinee says

          Posted on 26 November 2016 at 8:50 pm

          Oh bummer, but good to know. Thanks for coming back and letting me know, Carina. Hope you enjoyed the cake despite the trouble.

  3. The Reader's Tales - A Swiss lifestyle blog says

    Posted on 28 March 2016 at 7:54 am

    Wow, what an elegant dessert! Delicious!

    Reply
    • Shinee says

      Posted on 29 March 2016 at 10:32 am

      Thank you!

      Reply
  4. Karly says

    Posted on 26 March 2016 at 6:10 am

    This cake is so gorgeous! Thanks for linking up with What’s Cookin’ Wednesday!

    Reply
    • Shinee says

      Posted on 26 March 2016 at 9:15 am

      Thanks, Karly!

      Reply
  5. Katie says

    Posted on 25 March 2016 at 9:25 pm

    This dessert looks so elegant and delicious – totally sounds like my jam!  Thanks for sharing this, found you at Friday Favorites, pinning for later!

    Reply
    • Shinee says

      Posted on 26 March 2016 at 9:15 am

      Thank you, Katie, for stopping by!

      Reply
  6. Barrie says

    Posted on 25 March 2016 at 1:46 pm

    This is gorgeous and pure! No-nonsense in this recipe- I love it and I will defintiely try it- sounds like I’ll need to do it while the kids are somewhere else though!

    Reply
    • Shinee says

      Posted on 26 March 2016 at 9:14 am

      Thank you, Barrie!

      Reply
  7. Meg says

    Posted on 25 March 2016 at 12:05 pm

    This looks like a lot of work, but I think it would be fun to try. It looks amazing, and I love things that hearken back to my Russian heritage. Thanks!

    Reply
    • Shinee says

      Posted on 26 March 2016 at 9:14 am

      Meg, you’re right. It takes a bit of effort, rolling and baking each layer! But it’s totally worth it.

      Reply
  8. Melanie says

    Posted on 24 March 2016 at 10:30 pm

    I have never heard of this cake but it looks and sounds divine.  I hope I don’t offend the tradition of this cake,  but I was wondering if it has ever been tried with adding a raspberry or other fruit purée to the cream or with an extra layer of a fruit purée, and what the fruit would to do the consistency of the cake.  

    Reply
    • Shinee says

      Posted on 26 March 2016 at 9:13 am

      Hi, Melanie! Very interesting point. I change and alter a lot of recipes, but I never thought of adding anything to this one! I think it won’t be the same with fruit flavor in it though. Maybe I just have a hard time imagining it. 🙂

      Reply
      • Leona says

        Posted on 17 April 2018 at 12:44 pm

        Hello, I have a Lithuanian Bakery in my town. They make a Napoleon torte that is virtually the same only it has a layer in the middle with Apricot preserves. It’s my favorite birthday cake. VERY delicious. So yes you can add fruit.

        Reply
        • Shinee says

          Posted on 21 April 2018 at 4:07 pm

          Leona, thank you for sharing it. Apricot preserves sounds delightful! I’ll have to try adding fruit preserve in my Napoleon cake next time! 🙂

  9. Courtney says

    Posted on 24 March 2016 at 7:24 pm

    Wow, this looks beautiful! 

    Reply
    • Shinee says

      Posted on 26 March 2016 at 9:10 am

      Thanks, Courtney!

      Reply
  10. Shannon says

    Posted on 23 March 2016 at 10:24 pm

    Wow, this looks amazing.  I’m going to have to work up the ambition to try this.

    Reply
    • Shinee says

      Posted on 24 March 2016 at 10:46 am

      It’s so worth it, Shannon. Hope you give it a try. Thanks for stopping by!

      Reply
  11. Thalia @ butter and brioche says

    Posted on 22 March 2016 at 12:59 am

    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!

    Reply
    • Shinee says

      Posted on 22 March 2016 at 9:55 am

      Agreed, this cake brings nostalgia like none other! I bet your grandmother’s was amazing!!

      Reply
  12. Jhuls | The Not So Creative Cook says

    Posted on 22 March 2016 at 12:53 am

    This cake looks absolutely good!! 

    Reply
    • Shinee says

      Posted on 22 March 2016 at 9:54 am

      Thanks, Jhuls!

      Reply
  13. Kristina & Millie says

    Posted on 19 March 2016 at 6:43 pm

    ohhh so delish! so light! this Russian cake Napoleon is mouthwatering! I will have to try this soon! Thanks for the recipe!

    Reply
    • Shinee says

      Posted on 21 March 2016 at 1:55 pm

      Thanks!!

      Reply
    • Larisa says

      Posted on 23 May 2020 at 5:05 pm

      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

      Reply
      • Shinee says

        Posted on 23 May 2020 at 7:39 pm

        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.

        Reply
  14. KitchenNostalgia says

    Posted on 18 March 2016 at 5:14 pm

    I love your cake! It looks very pretty and I’m sure it’s delicious, too 🙂

    Reply
    • Shinee says

      Posted on 21 March 2016 at 1:55 pm

      Thank you!!

      Reply
  15. Celeste | The Whole Serving says

    Posted on 18 March 2016 at 5:06 pm

    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.

    Reply
    • Shinee says

      Posted on 21 March 2016 at 1:55 pm

      Aww, you’re too sweet, Celeste! Thank you!

      Reply
  16. Medha @ Whisk & Shout says

    Posted on 18 March 2016 at 10:38 am

    Wow, what an elegant dessert! Love all those stunning pastry layers 🙂 Delicious!

    Reply
    • Shinee says

      Posted on 21 March 2016 at 1:54 pm

      Those layers are simply yum! Thanks, Medha!

      Reply
  17. Od says

    Posted on 3 July 2015 at 4:05 pm

    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!

    Reply
    • Shinee says

      Posted on 5 July 2015 at 10:36 am

      Yep, the best cake from childhood! Thank you, Od!

      Reply
  18. Jargalan says

    Posted on 2 May 2014 at 3:47 am

    The best recipe of Napoleon /Mille-feuille/ cake ever! 🙂 Chamaig tanidagdaa ch yum uu, recipe.nuud chin hamgiin down to earth, oir sanagdahiin kkkkk

    Reply
    • Shinee says

      Posted on 2 May 2014 at 10:15 am

      Thank you, dear! Ene manai eejiin jor, lag goe napoleon. 🙂

      Reply
  19. gantyta says

    Posted on 11 August 2013 at 4:22 am

    cream ni bolohgui bna shingen yun bolood bn yah ve

    Reply
    • Shinee says

      Posted on 14 August 2013 at 5:55 am

      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?

      Reply
  20. Enkhtuya Sarangerel says

    Posted on 3 July 2013 at 7:19 am

    Vvнийг хийж vзнээ.таны блог их гоё юм аа. баярлалаа.

    Reply
    • Shinee D says

      Posted on 3 July 2013 at 11:16 pm

      Blogoor mini zochilsond bayarlalaa, Enkhtuya Sarangerel! Hiij uzcheed yamar bolsonoo heleerei. Amjilt! 😉

      Reply
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