Russian Napoleon Cake
“A unique recipe for a layered dessert cake!
1/2 cup of Butter
1 1/4 cups of Plain Flour
1/4 cup of Cold Water
1/2 Large Egg
1 tablespoon Lemon Juice
Flour for dusting
Greaseproof or Parchment Paper
1 can of Condensed Milk (340g)
2/3 cup of Unsalted Butter
3/4 cup of Freshly Chopped Walnuts
1/3 cup of Chopped Pistachio Nuts
1 teaspoon Vanilla Extract
- Leave Butter at room temperature until malleable, and soft to touch.
- Sift Flour into large bowl.
- Add butter an rub into flour until the mixture resembles breadcrumbs.
- Whisk together the egg, water and lemon juice.
- Stir egg mixture into flour mixture with a knife, and mix together into a dough.
- Remove dough and place on flour-dusted surface.
- Knead the dough until smooth and non-sticky, adding extra flour, if necessary.
- Wrap the dough in cling film and chill overnight.
- Split into 8 equal-sized pieces.
- Mould each piece into a ball and roll out into a large wafer-thin round.
- Place each round on its own piece of greaseproof or parchment paper.
- Chill the circles for about 30 minutes.
- Bake the circles for about 12 minutes until golden and crisp.
- Remove from the oven and allow to cool.
- Find a circular disk to use as a guide to cut perfect circles from each of the 8 baked wafers.
- Use a sharp knife to cut around your circular marker to produce 8 matching circles.
- Keep the off-cuts to one side for use in decorating the cake.
- Roughly chip the off-cuts to make shavings for dressing the side of the cake.
- Beat the unsalted butter until very soft.
- Add the vanilla extract and blend this into the butter until smooth.
- Add the condensed milk and beat until thick and smooth.
ASSEMBLING THE CAKE
- Place all of the wafer circles on a flat surface so you can prepare them together.
- Select the best round wafer for the top, and leave this for the top of the cake.
- Spread the creme filling on 7 of the wafers, adding a large heaped tablespoon to each wafer.
- Using a knife spread the mixture as if you are buttering toast.
- Do this action for each of the 7 wafer layers.
- Mix the chopped pistachios and walnuts together.
- Sprinkle each of the 8 layers with the nuts, so their surface is randomly covered with nuts, leaving a small amount back for the top of the cake.
- Spread the top of the cake with the creme mixture.
- Sprinkle the top of the cake with the wafer shards until the creme is covered.
- Add some of the nuts to the centre of the top.
- Using a knife randomly spread the creme filling to the sides of your cake.
- Use the remaining shards to dust the side with this covering.
- Use an remaining nuts to in-fill the sides of the cake.
- Chill for a few hours until set.
- Serve with pouring cream in generous slices.
“An impressive dessert which is fairly easy to make!”