This is one cake that brings back childhood memories of birthday parties shared with crowds of cousins, aunts and uncles and of course a homemade Russian Napoleon cake. As far as I can remember, the recipe for this cake was handwritten in an old, ragged notebook that my mom kept along with other treasured recipes which no one knows the origins of. No store-bought puff-pastry here – this one is made from scratch using a traditional ingredient used in many Russian cakes, sour cream. The butter contributes to giving this cake many mouthwatering, flaky layers and the sour cream gives a slight tang and creaminess that just makes this cake heavenly. The layers are smothered in a rich pastry cream that just seals the deal! As a little girl, I would wait patiently for my older sister to make the pastry cream so I could lick the spoon and the pot clean! Go ahead, lick the spoon, it’s an indulgence you won’t regret! I added pistachio-rose flavors to this family favorite for a surprisingly delightful twist.
- 2 Cups Flour*
- ½ teaspoon Salt
- 1 Cup Sour cream
- 10 Ounces Unsalted Butter (2½ sticks)
- ½ teaspoon Vinegar
- ½ Cup Raw shelled pistachios
- 1 recipe Rose Pastry Cream
- 1 recipe Chocolate Glaze
- ½ Cup toasted and chopped pistachios (for the edges of the cake)
- Combine the flour and salt in a mixing bowl.
- Add cold, chopped butter and mix with a paddle attachment until the butter is cut into the flour and resembles coarse crumbs.
- Mix together the sour cream and vinegar and add to the mixture. Mix just until combined.
- Spread into a flat rectangle on a plastic wrap sheet. Wrap and chill 2-3 hours or overnight.
- Divide the dough into 6 parts for a large 12” cake and 8 parts for a smaller 8” cake.
- On a floured surface, shape your piece of dough into a rough circle and roll out about ¼” thin.
- Transfer to baking sheet (I use the simplest, cheapest pizza pans. Having 2 or more helps speed things up as well.) Pierce with a fork to prevent enormous bubbles from forming.
- Sprinkle chopped pistachios and press them into the dough.
- Bake at 350 12-16 minutes if the dough is chilled and 10-12 minutes if the dough is warm.
- Make the Rose Pastry Cream (recipe follows) and chill.
- Spread a spoon of pastry cream onto your plate or platter that will hold the cake to prevent it from sliding. Place the first layer and fit strips of parchment paper slightly underneath the layer for easier clean-up.
- Scoop 2 large spoons of cream onto each layer and repeat until the top layer. Flip the top layer to have a smooth top surface.
- Using a serrated knife, level off the edges of the layers. Use the remaining cream to smooth out the edges of the cake.
- Make the chocolate glaze (recipe follows), cool for 10 minutes then pour on top and smooth the top with an off-set spatula to let the glaze drizzle over the edges of the cake.
- Using a strip of parchment paper, cover the bottom edges of the cake with chopped pistachios.
- May be served right away or chilled 30 minutes before serving.
For the Gluten-Free version I used:
2 ½ oz Tapioca Flour
1 ½ oz Arrowroot
1 oz Coconut Flour
1 ½ oz Sorghum Flour
1 ½ oz Rice Flour
1 teaspoon Guar Gum
Photo Step-By-Step
Combine the flour and salt in a mixing bowl.
Add cold, chopped butter and mix with a paddle attachment until the butter is cut into the flour and resembles coarse crumbs.
Mix together the sour cream and vinegar and add to the mixture. Mix just until combined.
Spread into a flat rectangle on a plastic wrap sheet. Wrap and chill 2-3 hours or overnight.
Divide the dough into 6 parts for a large 12” cake and 8 parts for a smaller 8” cake.
On a floured surface, shape your piece of dough into a rough circle and roll out about ¼” thin.
Transfer to baking sheet (I use the simplest, cheapest pizza pans. Having 2 or more helps speed things up as well.) Pierce with a fork to prevent enormous bubbles from forming.
Sprinkle chopped pistachios and press them into the dough.
Bake at 350 12-16 minutes if the dough is chilled and 10-12 minutes if the dough is warm.
Make the Rose Pastry Cream.
- 2 Pints (4 cups) whole milk
- 1 Vanilla Bean or 1 teaspoon vanilla extract
- 2 Ounces (4 tablespoons) Cornstarch
- 8 Ounces (1 cup) Sugar
- ½ teaspoon Salt
- 4 Eggs
- 2 Ounces (4 tablespoons) Butter
- 4 teaspoons Rose water
- Pour the milk, half the sugar and the vanilla bean into a large saucepan. Set to medium-high heat.
- Combine the rest of the sugar, cornstarch, and salt. Mix in the eggs.
- Bring the milk to a light simmer.
- Place a damp towel under the bowl with the egg mixture. Whisking constantly, temper the hot milk into the eggs.
- Pour the mixture back into the saucepan and set the heat to medium-low. Stir until the cream thickens to a pudding consistency.
- Immediately, strain through a sieve set over a clean bowl.
- Stir in the butter. Add the rose water to chilled pastry cream.
- To quickly chill the cream, fill a large bowl halfway with ice, add a splash of water. Set the bowl of pastry cream over the ice, stirring occasionally until cool.
Pour the milk, half the sugar and the vanilla bean into a large saucepan. Set to medium-high heat.
Combine the rest of the sugar, cornstarch, and salt.
Mix in the eggs.
Bring the milk to a light simmer.
Place a damp towel under the bowl with the egg mixture. Whisking constantly, temper the hot milk into the eggs.
Pour the mixture back into the saucepan and set the heat to medium-low. Stir until the cream thickens to a pudding consistency. Immediately, strain through a sieve set over a clean bowl.
Stir in the butter. Add the rose water to chilled pastry cream.
To quickly chill the cream, fill a large bowl halfway with ice, add a splash of water. Set the bowl of pastry cream over the ice, stirring occasionally until cool.
Spread a spoon of pastry cream onto your plate or platter that will hold the cake to prevent it from sliding. Place the first layer and fit strips of parchment paper slightly underneath the layer for easier clean-up.
Scoop 2 large spoons of cream onto each layer and repeat until the top layer.
Flip the top layer to have a smooth top surface.
Using a serrated knife, level off the edges of the layers. Use the remaining cream to smooth out the edges of the cake.
- 4 Ounces Dark Chocolate
- 6 Tablespoons butter
- 1½ teaspoons Corn Syrup
- 2½ teaspoons water
- pinch Salt
- Place the chopped chocolate, butter, corn syrup, water and salt into a heatproof bowl. Set on top of a saucepan filled about 1" with water and set the heat to medium-low.
- Stir until almost melted. Take off the heat and continue stirring until completely melted and smooth.
- Cool to room temperature before pouring on top of a cake.
- Any remaining glaze can be gently reheated and used.
Make the chocolate glaze, cool for 10 minutes then pour on top and smooth the top with an off-set spatula to let the glaze drizzle over the edges of the cake.
Using a strip of parchment paper, cover the bottom edges of the cake with chopped pistachios.
May be served right away or chilled 30 minutes before serving.
Things we used from Amazon.com
Premium Organic Moroccan Rose Water – 4oz – Imported From Morocco – 100% Pure (Food Grade)
Trader Joe’s Raw Pistachio Nutmeats Halves and Pieces (8oz Packaging)
Wilton Icing Spatula, 13-Inch, Angled Cake Spatula
I always loved Napoleon cake as one of my favorites. However I know that when chef Victoria bakes something, it comes out as something special, because besides her not ordinary cooking skills she is applying her artistic talent, and makes it very tasty, looking nice, and well balanced product.
I am saying so because I am one of those lucky people, who had a chance to participate in birthdays, or holidays, when she baked her cakes. I know her more than ten years and my respect to her only grows.
I would say that she creates just delicious legends. I enjoy eating what she puts on the table.
Thank you Victoria.
Thank you for such a kind comment! I enjoy seeing smiles on peoples’ faces and put my heart into everything I make!
I made this Napoleon today for Mother’s Day and everyone loved it! My grandmother said it belonged in a bakery! It did take a bit of time so I definitely recommend starting the recipe the day before you make it, but it was totally worth it!
That’s great! I’m so happy you loved it. Yes, starting the day before is a great idea, it’s pretty much that way with most cakes. Also, once you become familiar with the recipe, it will become much faster and easier to make. I hope it becomes a family favorite!