Napoleon is the royal cake of all. The making process involves patience and time but the result is breath taking, I promise. When I was growing up my mom would only make it for special occasions and after everyone was asleep so nobody interferes. She and her friends were always seeking the next best recipe and here it is. The magic ingredient is in the cream: SGUSHENKA (sweetened condensed milk). Every kid in Russia knows that it tastes better than hershey and tootsie roll candies.
Prep time: 2 hours
Baking time: 1 hour + 1 day to rest
Total time: 1 day 3 hours
Ingredients:
- 200 grams (8 oz) cold butter
- 2 cups flour
- ½ cup cold water
- 1 tbsp. vinegar
- ½ tsp. salt
Cream:
- 200 grams (8 oz) softened butter
- 1 can (14 oz) sweetened condensed milk
- shot of cognac (optional)
Directions
Quick pastry dough
Begin with the pastry dough since it needs to be cooled prior
to assembling. Using a pastry blender (or sharp knife), combine flour and
cooled butter in a large bowl. Dissolve salt and vinegar in a glass of cold
water and add to the mixture once the mixture is crumbly. Use your bare hands
to form the dough into a large ball. Divide it into 4 equal pieces and wrap
each piece in plastic wrap. Place them in the fridge for at least 2 hours or
overnight.
Preheat oven to 420°F. Lightly dust a baking sheet. Decide
on how big your cake is going to be by choosing a big lid or a plate. I usually
use a lid 8-10 inches in diameter.
Take one piece of dough from the fridge. Divide it into 3-4
parts. Work quickly on a floured surface so the butter doesn’t start to melt.
Roll each part until it’s thin and a little bigger than your measuring lid.
Transfer to the baking sheet by rolling the dough onto the rolling pin. Poke
with a fork to prevent air bubbles. Bake 3-4 minutes until golden. Take it out,
transfer to the working surface and cut the edges using your lid as a template.
I use these leftovers for cake decoration. Repeat with the rest of the dough.
To save time, I usually roll the next layer while the previous is still baking
or work in batches: 2 at a time. Sound tedious but it usually goes really fast
when you get into the rhythm. And the kitchen will be messy, I promise.
Cream
After the marathon of baking you can relax while mixing
softened butter and sweetened condensed milk for 3-4 minutes on slow, really.
If you mix it too quickly, the batter will separate and you’ll get water in
your cream. Add a shot of cognac or brandy for an extra kick. Lick the bowl;
you deserve it!
Assembly and
Decoration
When the layers are completely cool, take a serving plate
and place the first layer. Top with 2-3-tablespoons of cream and spread evenly.
Repeat until all the cream is gone. Next, use the leftovers of baked pastry for
decoration.
Next, use the leftovers of baked pastry for decoration. Crumble them with your fingers and sprinkle on the top and sides.
Let the cake sit overnight at room temperature for a soft texture or place it in the fridge for 2 hours for a crispier texture. Personally, I prefer the crispier texture.
