Napoleon Cake Russian Style: A Classic Soviet Dessert with a Personal Twist
The first time I made Napoleon cake, I was just 16 years old. My teacher? A warm and wonderful Abkhazian auntie who was a culinary legend in her neighborhood. Together, we baked an enormous cake—big enough to feed 20 friends and family members. I still remember the hours we spent rolling out layer after layer of dough by hand, filling the kitchen with laughter and the aroma of butter and cream.
Napoleon cake Russian style is more than just a dessert; it’s a cherished part of history and tradition that has graced countless Soviet and post-Soviet tables. While inspired by the French mille-feuille, the Russian version stands apart with its tender layers of pastry and rich custard cream. Unlike the crispy, structured layers of its French cousin, Russian Napoleon cake melts in your mouth, offering a unique, indulgent texture.
Years later, after moving away from home, I decided to recreate this cake in my own kitchen. My mom shared her treasured recipe, a simpler version that keeps the heart of the dish intact without requiring hours of intricate prep. Since then, it’s become a family favorite, especially when made a day in advance to let the custard soak into the layers. With each bite, I’m reminded of family traditions and the joy of sharing food with loved ones.
The Legacy of Napoleon Cake Russian Style
Napoleon cake holds a special place in Russian culinary history, dating back to the early 19th century. Despite its French-sounding name, this dessert became a beloved symbol of Russian victory over Napoleon in 1812. Its many layers of pastry are said to represent the strength of the Russian people, while the creamy custard filling reflects the sweetness of triumph.
Over time, Napoleon cake Russian style evolved into a staple of Soviet celebrations. From birthdays to New Year’s feasts, it was the go-to dessert for festive occasions. During the Soviet era, when resources were limited, creative adaptations like using crackers or simplified custards ensured this dessert remained accessible to everyone.
Today, Napoleon cake continues to be a favorite in Russia, Georgia, and neighboring countries. It’s not just a dessert; it’s a culinary tradition steeped in nostalgia, reminding many of family gatherings and festive tables. Whether made from scratch or using shortcuts, every slice tells a story of resilience, warmth, and celebration.
Whether you’re familiar with Napoleon cake Russian style or trying it for the first time, this recipe is a must-try. Let’s dive in and bring this iconic dessert to your table!
More Russian cakes to try:
Classic Napoleon Cake
Ingredients
For the Layers:
- 70 g about 5 tablespoons butter, margarine, or any other fat
- 1/2 cup kefir or sour cream
- 1/2 cup sugar
- 2 eggs
- Pinch of salt
- Pinch of baking soda
- 400 g about 3 1/4 cups all-purpose flour
For the Custard Cream:
- 1 egg
- 1 cup sugar
- 2 tablespoons flour
- 1/2 cup milk for mixing
- 2 cups boiling milk
- 200-250 g 7-9 ounces butter, softened
- Optional: vanilla extract and crushed nuts
Instructions
Prepare the Dough:
- In a large bowl, mix the butter (or other fat), kefir or sour cream, sugar, eggs, salt, and baking soda. Gradually add the flour, kneading until the dough is no longer sticky.
- Refrigerate the dough for 20-30 minutes to chill.
Prepare the Custard Cream:
- In a separate bowl, whisk together the egg, sugar, and flour. Slowly add the 1/2 cup of milk, stirring until smooth.
- Pour this mixture into the boiling milk (2 cups), stirring constantly over low heat until the cream thickens.
- Beat the softened butter until fluffy, then combine with the cooled custard cream. You can also add vanilla or crushed nuts for extra flavor.
- Roll and Bake the Layers:
- Remove the chilled dough from the fridge and divide it into 16 equal pieces, shaping each into a ball.
- Roll out each dough ball into thin, almost transparent circles. Use a plate to cut out even rounds.
- Bake the layers at 180°C (350°F) until they’re golden brown. Be sure to bake any trimmings separately, as these will be used for topping.
Assemble the Cake:
- Spread the custard cream generously between each layer, stacking them on top of each other.
- Crush the baked trimmings and sprinkle them over the top and sides of the cake for decoration.
- Optionally, stir some vanilla or crushed nuts into the custard cream before spreading.
