Best Russian Napoleon Torte Recipes

Napoleon Cake Recipe image

Provided by Natasha of NatashasKitchen.com

Time 1h30m

Number Of Ingredients 8

1 lb package of Puff Pastry (Pepperidge Farm brand, thawed according to package instructions.)
2 eggs
1 cup light brown sugar (or 1/2 brown sugar, 1/2 white sugar)
1/2 cup milk
2 Tbsp flour
1/2 lb 2 sticks unsalted butter, room temperature
1/2 tsp vanilla powder (optional)
1/2 cup chopped walnuts

Steps:

Whisk eggs and sugar in a medium sauce pan - do not beat, just mix.
Whisk in milk and flour and put the pot on medium-low heat.
Cook the mixture, stirring occasionally - (stir more often towards the end so it doesn't get lumpy) until it becomes thick, like pudding (approx 15-17 minutes).
Remove from heat and let it cool for 15 to 20 minutes. Prep the puff pastry in the mean time.
Once the mixture has cooled a little, add softened butter to the cream and beat the mixture on medium/high speed for a few minutes. Add 1/2 tsp vanilla powder. The cream is ready.

Napoleon Torte image

Provided by Olha7397

Categories Dessert

Time 37m

Yield 1 cake, 30 serving(s)

Number Of Ingredients 13

1 lb butter, softened
4 cups flour
2 cups sour cream
3/4 cup granulated sugar
5 tablespoons flour
1/4 teaspoon salt
2 cups milk, scalded
4 egg yolks, beaten
1 teaspoon vanilla
2 (14 ounce) cans sweetened condensed milk
6 egg yolks, beaten
2 teaspoons vanilla
1/2 lb butter, softened

Steps:

To make pastry, cut butter into flour until crumbly and blend in sour cream.
Form dough into 10 balls.
Cover each with wax paper and refrigerate overnight.
Allow dough to stand at room temperature for 15 minutes, then roll each ball into a wafer thin circle on a lightly floured board.
Prick all over and bake at 350 degrees F.
for 7 to 10 minutes.
Cool.
To make filling# 1--Mix together sugar, flour and salt in top of double boiler.
Gradually add hot milk, stirring constantly.
Cook and stir until mixture thickens.
Pour a small amount over egg yolks, mix thoroughly and pour back into hot mixture.
Cook for 2 minutes.
Cool, then add vanilla.
To make filling# 2--Pour milk into top of double boiler and cook, stirring frequently, until thickened- about 30 minutes.
Add egg yolks slowly in a thin stream, stirring constantly.
Add vanilla.
Cook and stir for 10 minutes.
CHILL.
Beat butter until fluffy, then slowly beat in chilled milk mixture.
TO ASSEMBLE TORTE: Place one layer of pastry on a platter and spread with either filling.
Continue stacking, alternating fillings, until 1 layer of pastry remains.
Frost top and sides with remaining filling.
Crush remaining pastry layer and cover torte with crumbs.
Refrigerate for several hours.
Serves 30.