Napoleon

This Napoleon cake recipe has been in our family for many years and is truly a tradition. Without false modesty, I can say it’s the best version we’ve ever tried. Unlike most recipes, mine does not use custard cream, and since I’ve never seen a similar version, I can probably claim it as authentic. I usually make it for New Year’s.

The recipe itself is not difficult, but it is time-consuming since you’ll need to bake 12 layers. So be patient and enjoy the process:)

Ingredients

Dough

• 250 g cold butter

• 3 cups flour (375 g)

• 1 egg

• 1 tbsp vinegar

• 1/2+ cup water (120 ml +)

Cream

• 5 eggs

• 1 cup sugar (250 g)

• 300 g butter (room temperature)

Steps

Dough

1. Grate the butter on a coarse grater into the flour

2. In a separate bowl, whisk the egg with water, add vinegar, mix

3. Knead the dough, adding more water if needed, the dough should be elastic and not sticky

4. Form into a ball, wrap in plastic and refrigerate for 30 minutes

5. Divide into 10 parts

6. Roll each part very thin and cut into a ~30 cm circle

7. Use scraps to form 3 more layers, 1 for crumbs

8. Transfer to a baking sheet and prick with a fork

9. Bake at 200°C (390°F) for 6–8 minutes until golden

10. Bake all 12 layers plus 1 extra for topping

11. Let layers cool completely

Cream
12. Beat butter with sugar for 2 minutes
13. Gradually add eggs and beat for another 2–3 minutes
14. Use immediately and stir before spreading

Assembly

15. Spread cream evenly over each layer

16. Press lightly when stacking so the layers crack slightly

17. Crush one layer into crumbs and sprinkle on top

18. Refrigerate for at least 24 hours