russian napoleon

Russia has been a world-leading producer of vodka for centuries, but the country’s time in the culinary spotlight is far from over. In fact, Russia recently made headlines with their latest export: napoleon ice cream bars.

The “russian napoleon cake history” is a dessert that originated in Russia. It consists of layers of sponge cake with raspberry jam and whipped cream.

russian napoleon

Layer the wafers: Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, combine melted butter and sour cream. This should chill the butter if it was still warm from melting. In a separate bowl, whisk together the egg, salt, and sugar until smooth. Using a spoon, mix in the flour until a crumbly, loose mixture forms. Knead the dough a few times on the counter, just until it is smooth. Divide the dough into four equal halves. [The entire weight of the dough is around 630 grams; each quarter will weigh approximately 157 grams.]

Between two pieces of parchment paper, roll out the first quarter of the dough into a very thin 8′′x10′′ rectangle. It’s acceptable if yours is a bit broader or shorter; the remaining parts should all be the same size so they stack properly. Remove the top parchment sheet and put it aside to be used with the next dough. Using the dough remaining on the bottom parchment sheet, cut it in half with a knife or pastry wheel into two 4′′x10′′ rectangles. It’s not necessary to separate them. With a fork, prick the dough all over and transfer the paper and dough onto a baking sheet large enough to lie flat. Bake for 9 to 12 minutes, or until the edges are light golden. Place wafers on a cooling rack.

Rep with the remaining dough quarters. If you want to use less parchment, wait until the first quarter has cooked and cooled before reusing it for the following quarters. Use extra sheets of paper to roll out the remaining quarters and bake more than one at a time if you want to save time and oven space. As the wafers cool, they may be stacked.

To make the filling, combine sugar, starch, and salt in a medium pot. Before adding the next egg, whisk the previous one until smooth and no pockets of sugar-starch remain. If used, mix in the vanilla bean paste, and then slowly pour in the milk, stirring the whole time. Over medium heat, bring the mixture to a simmer, stirring constantly. The custard will thicken as it starts to boil. Cook, whisking constantly, for one minute. Remove the pan from the heat and toss in the butter until completely melted, then add the rum (if using) and vanilla extract. Pour the custard through a fine-mesh sieve before proceeding if you want your custard to be extra silky smooth, although I never do.

Place a sheet of plastic on top of the custard and set aside to chill till lukewarm at room temperature or in the refrigerator. This speeds up the procedure if you have room outdoors on a chilly day.

Assemble Napoleon’s army: Chop one wafer layer into breadcrumb-sized pieces (I generally select one with a little off sizing). Toss the crumbs in a basin with the powdered sugar and set aside.

On your cake plate, place one of the remaining wafer layers. Distribute 2/3 cup custard filling on top and spread it about a millimeter or so from the sides with a spatula. You’re doing it well if it seems thick and wobbly. Repeat with 6 more wafer layers and the majority of the leftover custard filling (I usually have a tiny bit left; it never makes it through the day), concluding with a final layer of custard. Allow it to sit for 10 minutes at room temperature — simply walk away — so it can start to firm up.

When you return, you’ll see that some of the custard has leaked over the sides; that’s alright; just scoop it up with your spatula and push it back over the edges, similar to frosting a cake. Sprinkle some powdered sugar wafer crumbs on top, then press tiny — you’ll only need *a few* — handfuls of them over the long edges.

Place the Napoleon in the refrigerator to rest for the night. The layers will absorb part of the custard and then slice neatly. The layers soften to the appropriate degree in 24 to 36 hours, according to our experience.

Dust with more powdered sugar the following day and cut into 1-inch pieces. Refrigerate leftovers for up to 5 days.

The “russian napoleon cake calories” is a dessert that originated in Russia. It’s made of layers of pastry, butter and sugar. The cake is often eaten with whipped cream or ice cream.

Frequently Asked Questions

Why is cake called Napoleon?

A: In English, the word cake is an old term for a sweet bread or cake made from flour. The French adopted this and used it to refer to any kind of food made with yeast dough, such as buns and croissants. It was Napoleon who first brought the idea of actually serving cakes in oval shapes which became popular after he instituted them into his armys rations during their campaigns against Austria.

Is Napoleon cake Russian or French?

A: Napoleon cake is French.

What is the difference between Mille Feuille and Napoleon?

A: Mille Feuille is a type of pastry (made with puff pastry), while Napoleon was an emperor.

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