Napoleon Cake with Orange Cream
Baking and Desserts | Russian cuisine
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
12
Description
You will need an additional tablespoon of flour for the cream and some for rolling out the layers. The layers can be baked in advance; they store well for 5-7 days. The cream can also be prepared a day in advance and kept in the refrigerator, mixing it with butter just before assembling the cake. Instead of zest, you can add any other flavoring to the cream or omit it entirely.
Ingredients
- Margarine - 10.6 oz
- Apple Cider Vinegar - 1 tablespoon
- Chicken Egg - 2 pieces
- Salt - a pinch
- Water - 7 fl oz
- Butter - 7.1 oz
- Sugar - 1 glass
- Orange zest - 1 tablespoon
- Milk - 1 glass
- Wheat Flour - 3 glasses
Step by Step guide
Step 1
Chop the chilled margarine with the flour into fine crumbs using a sharp knife or a special pastry blender. Alternatively, you can grate the margarine and then mix it with the flour by hand—just be sure to work quickly so that the margarine doesn’t start to melt.
Step 2
Make a small well in the mixture of flour and margarine. In a cup, combine one egg with vinegar and salt. Fill the cup to the top with water. Gradually pour the resulting mixture into the center of the well and gently mix the dough with a spoon.
Step 3
Carefully gather the resulting dough into a ball (preferably using two spoons) and place it on the countertop. Divide the ball into three equal pieces, wrap each one in plastic wrap, and refrigerate for at least thirty minutes.
Step 4
In a small saucepan, mix sugar with one tablespoon of flour, then stir in the egg and pour in the milk. Place over low heat and cook, stirring continuously and avoiding boiling, until thickened. As soon as the mixture starts bubbling, remove from heat and let it cool. Once cooled, add the softened butter and zest, and whisk thoroughly.
Step 5
Roll out each piece of chilled dough one at a time into a thin layer, place it on a baking sheet, pierce it with a knife in several places, and bake at 356°F for fifteen minutes. From the trimmings of the dough, form a separate ball, roll it out as well, and bake it last. This small piece will be used for crumbling.
Step 6
Let the baked layers cool and place them on a cutting board. Using a sharp knife, carefully trim the edges to create an even rectangular shape; you can stack them to make this easier.
Step 7
Spread cream on the first layer, cover it with another layer, and gently press down with your hands. Again, spread cream on top, place the next layer, and press down. You should end up with three tiers.
Step 8
Spread cream on the top layer, then crumble the remaining cake by hand and generously sprinkle the crumbs over the top. Trim any uneven edges once more and place the cake in the refrigerator for at least a couple of hours, but preferably overnight.
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