Russian Napoleon Cake
Easy Russian Napoleon Cake made with puff pastry sheets and a delicious custard filling.
Tried this recipe?Mention @sourandsweets or tag #sourandsweets!
Ingredients
- 6 egg yolks
- 1 cup sugar
- 6 tbsp. cornstarch
- 1 teaspoon vanilla extract
- 2 cups whole milk
- 1 ½ sticks butter
- 16 oz mascarpone cheese
- 6 sheets puff pastry
Instructions
- In a bowl, mix the egg yolk, sugar, vanilla, and cornstarch together in a big bowl.
- Add hot milk to the egg mixture slowly and keep stirring until everything is combined.
- Transfer the entire mixture to the pot, and keep stirring on medium heat until the mixture thickens.
- Allow the custard cool down for 5 minutes and then add butter. Cover with plastic wrap and let it cool in the fridge for 3 hours.
- Add Mascarpone cheese to the custard and mix with a hand mixer or stand mixer until well combined.
- Roll sheets of puff pastry with a rolling pin to the desired shape and generously prick the puff pastry with a fork.
- Bake the sheets of puff pastry on 400 degrees F (200 degrees C) for 20-25 minutes or until golden Brown. Remember to put aside one puff pastry sheet to crumble later.
- Divide the custard into 5 portions enough for each layer of puff pastry and begin layering your Russian Napoleon Cake.
- Coat the top and sides with crumbled puff pastry sheet put aside.
- Decorate as you wish!
- Refrigerate for 3-5 hours or preferably, overnight.