Rich, regal, and undeniably indulgent, The King of Napoleons is a towering Russian Napoleon cake that brings together crisp, flaky layers of homemade puff pastry with generous helpings of silky, vanilla-infused egg-yolk custard. This traditional Eastern European dessert is a labor of love, perfect for special occasions and celebrations where only the most impressive dessert will do.
Why You’ll Love This Recipe
This cake is the epitome of decadence, combining the contrasting textures of crisp pastry and creamy custard in every slice. Whether served freshly assembled for a delicate crunch or allowed to soften overnight into a melt-in-your-mouth masterpiece, it never fails to impress. The homemade elements—flaky dough, rich custard, and buttery crumbs—create a dessert experience far beyond store-bought alternatives. It’s a true showstopper that rewards the effort with extraordinary flavor.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Puff Pastry Layers:
- unsalted butter, cold and cubed
- large eggs
- cold water
- sifted all-purpose flour
- white vinegar
- kosher salt
For the Egg-Yolk Custard Filling:
- large egg yolks
- granulated sugar
- whole milk
- sifted all-purpose flour
- vanilla extract
- unsalted butter
Directions
Make the Puff Pastry Dough:
- In a bowl, whisk together the eggs and salt. Stir in cold water and vinegar.
- In a food processor, pulse the flour and cubed butter until the mixture resembles pea-sized crumbs.
- Add the egg mixture and pulse until the dough just comes together.
- Gently form the dough into 4 equal disks without overmixing. Wrap in plastic wrap and chill for 1–2 hours.
Prepare the Custard:
5. In a bowl, whisk the sugar and egg yolks together. Add a splash of milk if necessary to smooth.
6. Whisk in the sifted flour until smooth.
7. In a saucepan, heat the remaining milk to a simmer. Slowly temper it into the egg yolk mixture, whisking continuously.
8. Return to the heat and whisk until thickened and bubbling, about 2–3 minutes.
9. Remove from heat, stir in vanilla and butter until smooth. Strain for extra smoothness if desired.
10. Spread onto a baking sheet, cover with plastic wrap directly on the surface, and cool to room temperature.
Bake the Pastry Layers:
11. Preheat the oven to 400°F (200°C).
12. Roll out each dough disk, cut in half, and shape each into a 12½-inch round.
13. Transfer to a floured baking sheet or inverted tray, prick with a fork, and bake for 5–7 minutes until golden.
14. Trim each baked sheet into an 11-inch circle while still warm. Reserve and crumble the trimmings. Repeat until you have 8 full layers.
Assemble the Cake:
15. Spread a thin layer of custard on your serving plate to anchor the first pastry round.
16. Layer the pastry and custard, spreading custard evenly between each layer.
17. Finish with custard on top and press the reserved pastry crumbs onto the top and sides.
18. For a crisp cake, serve within 3 hours. For a soft, tender texture, refrigerate for 24–48 hours before serving.
Servings and timing
Prep Time: 1 hour 30 minutes
Cooking Time: 1 hour
Total Time: 2 hours 30 minutes
Servings: Approximately 24 pieces
Calories per Serving: Around 520 kcal
Variations
- Boozy Napoleon: Add a splash of dark rum or brandy to the custard for a richer, more complex flavor.
- Chocolate Custard: Mix in melted dark chocolate or cocoa powder for a chocolate twist on the classic.
- Berry Napoleon: Add a layer of fresh raspberries or berry compote between the layers for tart contrast.
- Almond Crunch: Mix toasted almond slivers into the pastry crumbs for added texture.
- Mini Napoleons: Use smaller rounds and individual serving glasses for elegant single portions.
storage/reheating
This cake stores well in the refrigerator for up to 4 days.
Wrap tightly or store in an airtight container to prevent drying.
Do not freeze once assembled, as the custard may separate.
Reheating is not recommended. Serve chilled or at room temperature.
FAQs
Can I make the puff pastry in advance?
Yes, the dough can be prepared and stored in the refrigerator for up to 2 days or frozen for longer storage.
Is store-bought puff pastry acceptable?
While homemade dough offers the best flavor and texture, high-quality store-bought puff pastry can be used for convenience.
What’s the difference between this and French mille-feuille?
Napoleon cake is typically taller, softer (when rested), and features a richer custard compared to the more refined French mille-feuille.
Can I use cornstarch instead of flour in the custard?
Yes, cornstarch can be substituted for flour in equal measure for a silkier texture.
How do I ensure the custard is not lumpy?
Temper the eggs slowly with hot milk and whisk constantly. Strain the custard at the end for a smooth finish.
Can I serve it immediately?
For a crisp Napoleon, yes—but the flavors meld beautifully when left to rest for 24–48 hours.
Why add vinegar to the dough?
Vinegar helps tenderize the dough and inhibits gluten formation, leading to flakier layers.
How do I cut the cake without squishing the layers?
Use a sharp, serrated knife and clean it between cuts. Chilling the cake helps maintain clean layers.
Can I use only egg yolks in the custard?
Yes, egg yolks create a richer, more traditional custard ideal for Napoleon cake.
What can I do with the leftover egg whites?
Leftover whites can be used for meringues, macarons, omelets, or frozen for later use.
Conclusion
The King of Napoleons lives up to its name—elegant, towering, and unforgettable. With delicate layers of buttery pastry and lush egg-yolk custard, this dessert captures the heart of traditional Russian baking. Whether served crisp or softened to perfection, it remains a timeless centerpiece worthy of any celebration or holiday feast.
PrintApple Pie Tiramisu
An indulgent Russian Napoleon cake made with layers of crisp, flaky homemade puff pastry and rich, silky egg-yolk custard, offering a unique texture experience depending on how long it’s chilled before serving.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 30 minutes
- Yield: 24 pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: Russian
- Diet: Vegetarian
Ingredients
- For the Puff Pastry Layers:
- 1¾ cups (400 g) unsalted butter, cold and cubed
- 2 large eggs
- ⅔ cup cold water
- 6 cups (650 g) sifted all-purpose flour
- 2 tbsp white vinegar
- ⅛ tsp kosher salt
- For the Egg-Yolk Custard Filling:
- 7 large egg yolks
- 2 cups granulated sugar
- 6 cups whole milk
- ⅔ cup all-purpose flour, sifted
- 1 tbsp vanilla extract
- 1¾ sticks (200 g) unsalted butter
Instructions
- In a bowl, whisk eggs and salt, then stir in cold water and vinegar.
- In a food processor, pulse flour and cold butter until the mixture resembles pea-sized crumbs.
- Add the egg mixture and pulse until just combined. Lightly gather dough by hand without overworking.
- Divide into 4 equal pieces, flatten into disks, wrap in plastic wrap, and chill for 1–2 hours.
- To make the custard, whisk together sugar and egg yolks. Add a splash of milk if needed to smooth out.
- Whisk in sifted flour to form a smooth batter.
- In a saucepan, heat the remaining milk to a simmer. Slowly temper it into the egg yolk mixture, whisking constantly.
- Return mixture to the heat and cook, whisking until thickened and bubbling, about 2–3 minutes.
- Remove from heat, stir in vanilla and butter until smooth. Strain if needed.
- Pour onto a baking sheet, cover with plastic wrap touching the surface, and let cool to room temperature.
- Preheat oven to 400°F (200°C).
- Roll out each dough disk, cut in half, and roll each into a thin 12½-inch round.
- Place on a floured baking sheet or inverted tray, prick with a fork, and bake for 5–7 minutes until golden.
- Cut into clean 11-inch circles while warm. Reserve and crumble scraps. Repeat until you have 8 full layers.
- Spread a small amount of custard on your cake plate to anchor the first layer.
- Stack pastry rounds, spreading custard between each layer evenly.
- Use remaining custard on the top layer.
- Press pastry crumbs onto the top and sides. Tap gently to help settle.
- Serve within 3 hours for a crisp texture or refrigerate 24–48 hours for a tender, soft cake.
Notes
- Using cold butter and working quickly ensures flakier pastry.
- Custard can be made a day ahead to speed up assembly.
- The cake improves in flavor and texture after resting overnight in the fridge.
- Crumb coating from pastry scraps adds an authentic rustic finish.
Nutrition
- Serving Size: 1 piece
- Calories: 520 kcal
- Sugar: 28 g
- Sodium: 90 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 155 mg