Napoleon torte recipe

Napoleon Torte recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Napoleon torte recipe is a classic Russian dessert that consists of layers of flaky puff pastry and rich vanilla custard. This indulgent treat is known for its delicate layers and creamy filling, making it a perfect choice for special occasions or a sweet ending to any meal. With its origins dating back to the 19th century, the Napoleon torte has become a beloved dessert worldwide.

Keywords: Napoleon torte, Russian dessert, puff pastry, vanilla custard, layers.

Napoleon torte recipe details

Napoleon torte recipe, recipe Rating: 4.5
Number of votes:100 

Ingredients

	For the pastry:
4 tbsp	butter
1 tbsp	sugar
2	egg whites, stiffly beaten
240 ml	sour cream
1 tbsp	Russian vodka
1 pinch(es)	salt
250 g	flour
	For the custard filling:
10	egg yolks
1	egg white
575 g	sugar
6 tbsp	plain flour
1 ½ l	milk
2 tbsp	vanilla extract
250 g	butter
	chocolate shavings, to decorate
	walnut halves or flaked almonds, to decorate
	cream, optional

Instructions

Napoleon Torte is a Russian dessert, that uses multiple layers of thin cake or pancakes with a filling between the layers.

Pastry:
Cream butter and sugar until light. Fold in stiffly beaten egg whites, sour cream and vodka. Add salt and fold in flour a tablespoon at a time until the dough is soft and pliable. Chill for at least an hour, but two or slightly longer is preferred.

Preheat oven to Gas Mark 5, 375°F, 190°C. Butter a baking tray and dust with flour. Divide the dough into 12.

Add a portion of batter to the baking tray and try to ensure an even layer. Use an 8-inch, 20cm baking tin to impress the size required. Bake a portion at a time for 6-10 minutes until golden brown. If dough blisters during baking, prick out bubbles with a fork. As each layer is cooked, remove from tray and set aside. When cold, use the tin again to press out the rounds. Repeat for the remaining 11 layers, greasing the tray each time. You may prefer to use two trays to allow one to cool before reuse.

Custard:
Pour the milk into a large saucepan and heat without boiling.

Beat the yolks, egg white and sugar until creamy. Mix well with the flour. Pour mixture into hot milk and continue to stir until thick and creamy. Add vanilla and butter and set aside to cool. Stir frequently until it cools.

Preparation and serving:use an 8-inch, 20cm springform cake tin to assist assembling.

Place a round of cake in the bottom and cover evenly with a layer of filling. Repeat with 9 more layers of cake and filling and finish with a layer of cake. Crumble the 12 pastry layer over the top.

Refrigerate for 5-6 hours at a minimum but the flavour is said to improve dramatically after 12 hours, when the custard assumes a caramelised flavour.

When ready to serve, release the catch and carefully remove the tin. Decorate with shaved chocolate, flaked almonds or walnuts. Add a little cream when serving, if desired.

Because of the construction, it is suggested that an electric knife is best used to cut.

Preparation time:
ca. 1 hr 30 min
Resting time:
ca. 6 hrs
Grade of difficulty:
medium
Calories per portion:
n/a