Russian Napoleon torte recipe
- Dish type
- Celebration cakes
A festive and delicate multi-layer torte with a creamy filling. It requires some effort, but the result will make you feel like a true pastry chef.
37 people made this
- 1 egg
- 125ml cold water
- 2 tablespoons lemon juice
- 250g margarine, chilled
- 300g plain flour
- For the filling
- 200g butter, softened
- 1 (397g) tin condensed sweetened milk
- 200g walnuts, crushed
MethodPrep:1hr ›Cook:30min ›Extra time:9hr › Ready in:10hr30min
- Combine egg and cold water and whisk well. Whisk in lemon juice.
- Place margarine in a large mixing bowl. Sift in the flour. Using a knife, cut up the margarine while combining with the flour till the mixture resembles very coarse crumbs. Add the egg mixture and bring together to a smooth dough.
- Roll the dough into a log. Divide dough into 9 equal parts, roll into balls and chill for at least 1 hour, or overnight.
- Preheat the oven to 180 C / Gas 4.
- Dust a sheet of foil or parchment with flour. Dust a dough ball with flour, then roll into a thin and rough circle, 22 to 24cm in diameter. Prick with a fork all over. Transfer the entire sheet to a baking tray.
- Bake for 10 to 15 minutes until deep golden brown. Repeat with the remaining balls of dough.
- Whilst warm, trim each pastry circle to a smooth circle, using a plate or tin to guide you. Save the trimmings for later.
- For the filling, beat softened butter till light and fluffy. Beat in the condensed milk till smooth.
- To assemble the cake, place a pastry circle on a serving plate and cover with some of the butter filling, then sprinkle with walnuts and cover with another pastry circle. Repeat till all of the pastry circles have been used, spreading filling on the top of the final pastry circle, but no walnuts.
- Crush the reserved trimmings into crumbs. Sprinkle evenly to cover the top and sides of the cake.
- For best results, chill in the fridge for 8 hours before serving.
Russian Napoleon torte
Reviews & ratingsAverage global rating:(24)
Reviews in English (2)
- Pastry: Cut butter into flour until crumbly and blend in sour cream. Form dough into 10 balls. Cover each with wax paper and refrigerate overnight.
- Allow dough to stand at room temperature for 15 minutes, then roll each ball into a wafer thin circle on a lightly floured board.
- Prick all over and bake at 350 degrees F for 7 to 10 minutes.
- Let cool.
- Filling #1: Mix together sugar, flour and salt in top of double boiler. Gradually add hot milk, stirring constantly. Cook and stir until mixture thickens. Pour a small amount over egg yolks, mix thoroughly and pour back into hot mixture. Cook for 2 minutes. Cool, then add vanilla extract.
- Filling #2: Pour milk into top of double boiler and cook, stirring frequently, until thickened - about 30 minutes. Add egg yolks slowly in a thin stream, stirring constantly. Add vanilla extract. Cook and stir for 10 minutes. CHILL.
- Beat butter until fluffy, then slowly beat in chilled milk mixture.
- To assemble torte: Place one layer of pastry on a platter and spread with either filling. Continue stacking, alternating fillings, until 1 layer of pastry remains.
- Frost top and sides with remaining filling. Crush remaining pastry layer and cover torte with crumbs.
- Refrigerate for several hours.
Posted by Olga at Recipe Goldmine 1/21/2002 3:57 pm.
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Russian Napoleon torte recipe - Recipes
happy birthday jules, can't you just taste that lecker cake..-), bet you wish that you could be with your family for today as well.
anneliese i feel your mother's heart, and would want to give a her a big birthday hug in person.
lovely torte. i made a chocolate one once, only once but i think that using the nestle would make it a milder chocolate than the cocoa i used, which would probably be better. i am assuming that it was the powder drink that you used. right? have a great long weekend.
Thanks for posting these lovely tortes. I have made a few this year, my first attempt at a very fine art of baking. I have never made the chocolate one, it is John's mom's birthday next month and I will make one for our celebration. Hope that you have a wonderful day and best wishing to you Julene.
Whoa! I can see the love in this cake. That's one special cake for your special daughter! A very happy birthday to her.
Happy Birthday Jullien. Last night we visited a church and so did your parents. We had a quick visit and your parents gave us a little update on your family. They were looking forward to the phone call to you yet last night. I remember when you where born. You had a beautiful full head of hair. Wishing you all the best in the coming year. I know your Mom will celebrate you today with joy. And I'm sure she will savor every bite of the delicious looking cake. Kathy
Oh Juleen, Happy Birthday from the Mennonite Girls that can cook. Oh you sweet thing .. .many many blessings to you this coming year.
Anneliese, your tortes look so perfect. . I have never tasted them with chocolate pudding. . oh they look so delicious. .
I just had to add . ."okay this was a lot of work the blogging part" Anneliese, I so understand that and it makes the appreciation so much greater for those of us who know the work that goes into blogging the recipe in such a professional manner. . you really are amazing .. in such a short time.
wow, your blog made me cry, you put so much love into this cake, I have never attemted it, my mom has made it, and I know how good they taste. I love this blog, and as I've already told Lovella I have learned a lot of things. You are an amazing cook.
thank you, laura gaudet
A wonderful tutorial, Annaliese. I might even attempt this one of these days. my sis-in-law makes Napolean tortes and they are wonderful.
You are getting close to my hearts delight! It won't take long and one of these days I will have to put you on speaker phone and walk me throught if I get stuck, as I try to make your Napolean Torte. You actually made it sound like I could almost do it.
Of course you can do it, Marg . but you can call anyways!
Anneliese, Julene told me about this blog, so I had to have a look at your masterpieces! As soon as I saw the first photo, I knew it was yours- the serene photography, the beautiful kitchen in the background, and your talent for putting together amazing looking food. This is truly an impressive cake, I can see why you chose it to express your love for Julene across the miles. Love that deep calls for a cake that fabulous! I'll check in again. I LOVE amazing recipes! Wish I was still just down the street and could come over and have you teach me in person. With love and thoughts of you.
Oh my. my beautiful niece from eastern parts made this before I arrived on the prairies last week. I was lucky enough to get a taste! Wonderful! I am hoping she is going to share a recipe or two with me (actually she has :). so that I can post her baking. Thanks for sharing this recipe . beautiful.
Mom, tears filled my eyes as I read your post and saw the cakes you made! Thank you for making me a birthday cake and posting it. I love you . and wish for the day when we can sit down and enjoy a piece of these torte together.
Aw I remember my gran making this, but she alternated layers: chocolate, vanilla, chocolate, vanilla etc. Thanks for the memories, I think I'll make one tomorrow when the kids are at school!
I've made this cake many times and learned it from an expert. One of the ways I make the rounds is roll out the dough on a cookie sheet, bake, and while still warm, I cut the rounds to size and crush the rest of the dough for the top layer.
Thanks for the recipe. My mom and I made it recently for my birthday. Now that my grandma passed away the tradition has to live on. I don't do well with vague mennonite recipes. Love the instructions and pictures. Tastes yummy although I like a little more pudding.
Thanks for the recipe. This is one of my favorite cakes that my mom made. Even had it for dessert at my wedding. It is also my dads favorite and am going to make it for Christmas dinner as my mom passed and the girls are now going to carry on the family dinner.
Thank you. Hope it works out well for you!
This is my sons favorite cake and he always requests it for his birthday. He is allergic to all dairy products so I have made it with soy, almond or coconut milk. It changes the flavor but it is still good. His friends all love it and have never tasted it made with cows milk. Love this recipe and it is well worth the effort.
This looks so beautiful. I may try making this for my Mother on Mothers day. I wonder if I could use parchment paper instead of greasing and flouring the sheet? i always use parchment whenever I bake regular cookies.
Janina, I have not tried parchment paper for this cake, but I did notice that Lovella, in her recipe in the cookbook, rolls her pastry out on parchment paper and lifts it onto the baking sheet from there. It is probably easier to transfer. I'm away at that moment, so I do not have the book here, but I think you may still need to lightly spray the paper and also the counter to keep it from sliding as you roll it out or just line the baking sheet.
Janina, I always use parchment paper and it works so well. No greasing at all. I sometimes roll right on the parchment paper. Just wet the underneath side to help it from shifting on the counter.
Thank you Anneliese and Lovella! I think I will try the parchment and see how it works.
Blessings to All,
This has been our family "birthday cake" for as long as I can remember (55+ years). My mom usually put sliced bananas between every other layer.
So pretty! That looks like a very special cake and reminds me of a Ukranian layer cake/torte that my Brother-in-Law's sister makes - a recipe she got while in the Mission field there.
Thanks for posting this recipe! My Mom used to make it, and I've often made it, too. It is a popular cake that is not too sweet. I use parchment paper to line my cookie sheets. I roll out the dough, then place it on my cookie sheet and cut out the circle right on the cookie sheet. This keeps the circle from getting lopsided in the transfer to the pan!
Thank s for posting! You use to have another reciepe here on your website. I couldn't find it now. Here it is:
Chocolate and Vanilla Napoleon Torte - Blaettertorte
1 cup sugar
3/4 c butter, softened
3 Tbsp milk
3 cups flour
3 Tbsp cornstarch
3 tsp baking powder
Beat sugar and eggs well, then beat in the butter and milk. Combine dry ingredients and stir into first mixture. Turn dough onto floured counter to roll into a log shape.
Cover and refrigerate for a few hours.
Prepare 3 large cookie sheets by greasing with shortening and sprinkling on one end with flour. Tip sheet slightly and tap so that flour covers evenly. No need to repeat after first use.
Slice log into 12 even slices. Roll out each slice on floured surface and use an 8 inch dinner plate or bowl to cut circles. This is a very minimal amount of pastry to roll out – you won’t have much left over. If you want to make larger circles, divide the pastry into 10 slices. The first one is the hardest and then you can add the strips to the next one etc. I find that when you try to roll a circle you are using your biceps more than actually pressing the rolling pin. Use the rolling pin to roll up, lift and unroll onto sheets.
Try not to move cookies with hands because you will stretch them – use a knife to unfold and if you have to move it over on the sheet, simply tilt and tap the sheet. Place2 cookies on sheet at an angle to fit.
Bake at 400 F/200 C for about 5 min., until very light golden in color. Allow to cool on sheet until cookies harden, (5 min) then transfer gently, using lifter, to cooling rack. Re-use the same sheet, without washing, for next batch.
Keep 3 sheets in rotation mode. Bake leftover strips (cuttings) to use for crumb topping.
It takes about 1 hour to roll out and bake 12 cookies. These can be made ahead of time and frozen. (Handle gently, putting paper towels between each cookie and folded paper towels around them for cushioning - inside a Tupperware cake holder or round cake pan)
Fill with chocolate or vanilla pudding the day before serving.
5 cups milk
10 Tbsp cornstarch
5 Tbsp sugar
¼ tsp pure vanilla powder or
2 tsp vanilla extract
5 egg yolks
FOR CHOCOLATE PUDDING -
omit vanilla and add 10 Tbsp Nestle Quick Choc Drink mix
Bring 4 cups milk to boil (med. heat) in med sized pot, just below medium heat.
Meanwhile, mix cornstarch, sugar, vanilla and 1/4 cup milk. Add egg yolks, blending them in well, then 3/4 cup milk, gradually, stirring to make a smooth, thick liquid.
Just when milk starts to boil, stir in the egg mixture, using whisk and stirring hard until it comes to a second boil. Stir hard until smooth. Cool completely.
Beat 1 cup whipping cream and mix with vanilla pudding.
Add 1 Tbsp sugar, if needed.
To fill the cake: Put a small amount (1 Tbsp) of pudding in the center of a flat serving plate. This is to keep the cake from slipping around while you try to layer it. Cover with first “cookie” with about ¾ cups pudding and repeat 5 times. Use the leftover pudding to cover the sides. Sprinkle cookie crumbs on top. Cover and refrigerate at least 10 hours. Better after 24 or 48 hours.
Extra Hints: Cup side of cake as you spread the pudding, to help keep it straight. If the cookies are not very even, try to make up for it by the way you place them on top of each other – rotating fat end over skinny end etc.
Cake may seem wobbly and layers may slip out of position in the first hour (until it settles and cookies soften). You can check the cake and make adjustments during this time. If it leans to one side, place something under one side of the plate to help balance it and keep it from shifting.
I’m making it sound pretty complicated. Just trying to pass on what I’ve learned.
Thank you for taking note of this. Just for clarification, every Friday we repost (highlight) a recipe we posted quite some time ago. This newly posted recipe is the same recipe posted on August 3, 2008 but now slightly re-done with photos and chocolate pudding option omitted. The older version will no longer be online, because this one takes it's place. I hope that makes sense. Have you had a chance to try it?
Step-by-Step Napoleon Cake Recipe:
Place the plain flour and a pinch of salt onto a large chopping board or granite kitchen surface (something you can cut on). Coarsely grate the fridge cold butter onto the flour. Keep dipping the butter into flour to help it not stick to the grater.
Using a long-bladed knife chop and slice the butter and flour mixture in various directions until you have a mixture resembling coarse breadcrumbs.
Lightly whisk a small egg in a bowl. Make a well in the middle of your buttery flour mixture. Add almost all of the egg and 100g of creme fraiche. Using a knife, chop and slice the mixture to incorporate the wet ingredients into the flour. You may need to add the remaining egg if your mixture is very dry.
Bring the mixture into a ball and knead just enough to bring it together. Then roll into a log. Cut the log into 8 rounds. Wrap them separately in cling film (we love Kirkland Signature cling film) and place them in the fridge for 2 hours.
In the meantime, make creme mousseline. In a small bowl, whisk the caster sugar, plain flour, cornflower, an egg and vanilla paste into a paste. Heat the milk until it just reaches boiling point. Keeping the milk on low heat, slowly add the egg and sugar mixture into the milk, whisking vigorously at all times to prevent the egg from scrambling.
Once incorporated, increase the heat to medium and stirring continuously, cook for another 5 minutes until the mixture has thickened and covers the back of the spoon. Take it off the heat and leave to cool completely.
Using an electric mixer, beat the butter until light and fluffy. A tablespoon at a time, keep adding the cooled custard into the butter and keep beating until all the custard is incorporated. Set aside for later (but don’t refrigerate at this point).
Preheat the oven to 200°C Fan. Once your pastry has chilled for at least 2 hours, roll each of the rounds into thin (1-2mm thick) sheets on a floured surface. Using a plate or another round object cut even rounds of the pastry (we used a 17.5cm (7in)) and move the offcuts. Place the rounds on the baking parchment-lined trays put in the oven for 9-11 minutes until the pastry is crisp and just starting to brown. Bake the offcuts too (we’ll use those to decorate the cake).
Once all the pastry rounds and offcuts are baked, leave them to cool completely.
To assemble the cake, place a pastry round smooth side down. Spread a generous tbsp/ 1.5 tbsp of creme mousseline on top of the pastry round going straight to the edges. Place another round of pastry on top and press down lightly. Keep on layering, but on two of the layers, skip the creme mousseline and spread a tbsp of blackcurrant jam instead. I did that on my 2nd and 6th pastry sheets. Finish with a pastry round with the smooth side facing up.
Cover the top and the sides with the remaining creme mousseline. Using your hands crush the offcuts into crumbs. Press them onto the top and the sides of your Napoleon Cake. You can decorate the cake with chocolate or fruit, but traditionally Tort Napolyeon has a very minimalist look.
Chill the cake in the fridge for at least 12 hours before serving!
We love making cakes here at Somebody Feed Seb. Some of our very best bakes are listed below:
Russian Cake “Napoleon”
Buttery, flaky pastry layers generously filled with sweet cream filling…This Russian cake “Napoleon” is the sweetest taste from my childhood.
I can’t imagine my childhood without this cake called “Napoleon”.
You see, my mom is a talented baker, and I think I got the love for baking from her. Among many sweet treats, she used to bake this particular cake quite often, for us, for friends, and for coworkers. It’s her signature cake, if you will, and we absolutely loved it. One bite of this cake sends me right back to my happy childhood!
I don’t bake this cake as often as I should though, but it’s definitely one of my top favorites. The cake consists of five flaky, buttery pastry layers with sweet buttercream filling. It’s rich, buttery and oh-so-delicious! Best paired with a cup of tea without sugar.
This recipe is right from my mom’s oldest recipe notebook. You know, the old and worn-kind, filled with lots of handwritten recipes, mostly Russian sweets and treats. Her recipes are short and not as detailed, much like the one your grandma would’ve passed down.
I shared this recipe back in 2013. Last month, my mom made this cake for me, when she was here to help me with my newborn. So I took the opportunity to re-shoot the photos and re-share the recipe with you again.
We’ll start with making buttery, flaky pastry layers. Just like making a pie crust, we’ll incorporate cold butter into the flour and mix it with egg mixture until nice dough forms. It’s ok to have a small pea-size butter pieces here and there. It’s actually desirable for ultra-flaky layers.
Resting the dough in the fridge helps us to easily roll it out into nice and thin circle. We’ll bake each layer separately in a hot oven for a few minutes. And once the pastry layers are baked and cooled, we will trim the edges to form perfect circle. Save those extra trimmings for later!
Ok, this sweet cream filling is what really makes this cake. It’s buttery, smooth and fluffy. Not your regular buttercream here. The technique is rather strange, but it yields the most delicious, silky smooth filling.
We’ll generously fill each layer with said filling and let it rest for at least 5 hours, or preferably overnight. That’s the thing, it requires major patience. But it’s essential to give the filling enough time to soak into the flaky pastry layers and soften them for that perfect bite.
Make the quick puff pastry dough: Place 2 eggs in a measuring cup. Add one teaspoon of salt and 1.5 tablespoons of vinegar. Add approximately 220 ml (7.5 fl oz) of ice cold water and mix well. In total, we should have 375 ml (12.5 fl oz) of liquid. Place in the fridge.
Sift 750 grams (27 oz) of flour onto the table. Grate 600 grams (21 oz) of frozen butter or margarine into the flour, mixing the butter with flour frequently.
Make a well, and pour in the liquid and mix. Don’t knead the dough. Fold it onto itself: lift the sides and fold towards the middle, creating layers. Gather any pieces of dough left on the table, and add them to the dough.
Shape into a rectangular, wrap with plastic wrap or place in a plastic bag. Refrigerate for at least 2 hours. It is best to refrigerate the dough for 10-12 hours before using.
Make the pastry cream: Combine a liter of milk (1 quart) and 300 grams (11 oz) of sugar in a saucepot. Place over medium heat and stir until the sugar dissolves. Bring to simmer.
In the meantime, mix 4 eggs with 120 grams (4 oz) of flour or cornstarch and mix. Gradually add the hot milk into the egg mixture, stirring constantly. Return the mixture to the saucepan, and continue cooking the cream, whisking constantly, until thick. Remove from the heat.
Add 20 grams of butter and stir until melted. Transfer to bowl, cover with plastic wrap directly on the surface of the pastry cream to prevent a crust from forming, and cool completely.
Remove the dough from the fridge. Divide into 3 parts, 2 equal pieces and a smaller piece . We are going to bake 2 layers in a 60 x 40 cm (24 x 16 inch) baking tray and divide each layer in half. The smaller piece of dough will be used as crumbs for decoration. If the size of your baking tray is 30X40 cm (12 x 16 inch), than bake 4 layers accordingly.
Dust your working surface and your rolling pin with flour. Roll one piece of dough into a 3 – 4 mm thick rectangle that fits your baking tray. Wipe the baking tray with a damp cloth and use your rolling pin to transfer the dough to the pan. Gently press the edges to the pan. Trim the edges. Add the dough trimmings to the smaller piece of dough.
Make small incisions using a knife and bake in a preheated oven at 200-220°C (390-430°F) ) for about 20 minutes. To test for doneness, insert a spatula under the edge of the dough. Lift gently. If the dough stays flat across the bottom, and doesn’t bend or break in the middle, it’s ready to come out of the oven.
Remove from the oven and cool. Repeat with the second piece of puff pastry.
Bake the third piece for a longer time, we want it to be completely dry and easy to crumb.
Make the custard buttercream: Place 300 grams (11 oz) of soft butter in the bowl of a stand mixer. Whip until fluffy and light.
Gradually, add the custard into the butter, a tablespoon at a time. Add 10 grams of vanilla sugar, or a few drops of vanilla extract, and continue whipping until light and fluffy, scraping the sides of the bowl once or twice.
Assemble the cake: Cut each crust in half, to get 4 layers of 30 x 40 cm (12 x 16 inch). Spread ¼ of the cream over a cake layer. Place a second layer on top, flat side facing up, spread the ¼ of the cream evenly and continue layering. Place the final layer on top and cover the top and sides with the remaining buttercream.
Crumble the smaller sheet of puff pastry into crumbs, and mix with vanilla powdered sugar. Visit our website to find a powdered sugar recipe. Sprinkle over the top and sides of the cake.
Sprinkle powdered sugar over the top of the cake. Transfer the cake to a serving plate, or cut into pieces and serve as individual slices. It is best to use a serrated knife to cut Napoleon cake. Place in the fridge, and remove an hour before serving. Enjoy!
10 mouthwatering Russian cakes you need to try
The name of this cake has nothing in common with its ingredients. The thick soufflé covered with dark chocolate is one of Russia&rsquos most beloved treats! This was the first cake to be patented in the Soviet Union in 1982. The recipe was developed by a team of confectioners under the leadership of Vladimir Guralnik - chief dessert maker at Moscow&rsquos legendary Prague restaurant.
You can try this cake across Russia in shops, cafés, and restaurants. In Vladivostok (Russia&rsquos Far East ) confectioners produce their own version of Ptichye Moloko candies with agar-agar instead of gelatin.
According to legend, Napoleon cake was invented to honor 100 years since the victory against the French army in 1812. This multi-layer cake with pastry cream is the first choice for a holiday feast in Russia. You can find similar cakes in other countries: The French call it millefeuille ("a thousand layers"), in the UK it&rsquos known as vanilla slice, while in Belgium &ndash tompouce.
This cake is creamy and tender it just melts in the mouth. And you can easily make it at home.
3. Polyot (Flight)
The Polyot cake was a favorite during the USSR, but the story of its appearance is a mystery. Nevertheless, its tender meringue foundation and amazing buttercream are almost unparalleled when it comes to taste and indulgence. The classical Polyot cake is usually served up for holidays, but if you want, everyday can be a holiday.
4. Medovik (Honey cake)
The sweet history of honey cake (medovik is from &ldquomed&rdquo &ndash honey) begins in the early 19th century in the kitchen of Emperor Alexander I. His wife, Empress Elizabeth, couldn&rsquot stand honey - any dish made with it drove her mad. One day, however, a young new confectioner in the Imperial kitchen wasn&rsquot aware of this, so he baked a new cake with honey and thick sour cream. Surprisingly, and oblivious to the honey content, Empress Elizabeth immediately fell in love with the delicious pudding.
Today, there are numerous variations of medovik : With condensed milk, buttercream, or custard.
5. Praga (Prague)
The chocolatiest cake in Russia - hands down. The Praga was developed by the same confectioners from the Praga restaurant responsible for the Ptichye Moloko cake in the 1970s, and it symbolizes the pinnacle of Soviet glamor and luxury. Its taste is similar to the famous Sacher torte, but its recipe features other ingredients based on butter and condensed milk.
6. Moskva (Moscow)
Evgeny Biyatov/RIA Novosti
This new cake was developed in 2015 and has become a culinary symbol of Moscow. The dessert won its title after more than 200,000 people voted for it. It&rsquos packed full of walnuts and condensed milk, has four layers with cream, and is glazed with red icing. It&rsquos served everywhere in the Russian capital.
7. Muraveynik (Anthill)
The name of this cake means an &ldquoanthill&rdquo because of its shape. This is a quick pudding that could be made from ingredients found in every Soviet kitchen.
The simple muraveynik consists of crumbled cookies mixed with cream and piled into a hill shape. Most Russian families have their own recipe.
Today you can find this cake in any shop or try to make it at home.
8. Skazka (Fairy tale)
Numerous festive cakes in Russia are in the shape of a log. Skazka is a delicious biscuit cake soaked in orange liqueur or cognac. It was one of the most affordable cakes in Soviet times and is decorated with creamy flowers and candied fruits. Delicious.
This cake was developed in recent years by Russian confectionery company Fili Baker. It&rsquos based on the different recipes gathered from Russian housewives. The cake has chocolate and vanilla layers, is soaked in vanilla cream, and filled with nuts and cherries. Finally, it&rsquos slathered in a chocolate glaze - perfect for big feasts.
Leningrad, the Soviet name for St. Petersburg, is the homeland of Russia&rsquos desserts. Like this Leningradsky cake, made up of several layers of shortcrust pastry and cream, and decorated with creamy flowers and chocolate.
What is the most delectable cake in Russia? Write your thoughts in the comment section below.
If using any of Russia Beyond's content, partly or in full, always provide an active hyperlink to the original material.
Korolevsky Torte Recipe – Королевский Торт (Video)
The Королевский Торт, translating to ‘royal cake’ or ‘king’s cake’, is a Russian classic! It’s typically made around Christmas time but you can enjoy it any time of the year. This delicious and moist sour cream cake can be made with a variety of fillings, which makes it so unique. In my recipe, I’m including hazelnuts, poppy seeds, dried cranberries, dark chocolate and frosting the cake with a caramel cream cheese butter cream!
Watch My Video!
Watch my Korolevsky Torte video recipe on Youtube for step-by-step instructions! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!
Sour Cream Cake Layers
What makes the cake layers incredible tender and moist is the sour cream, all 1 1/2 cups of it! Sour cream is used in cakes and desserts very often in Russia and Eastern Europe. It’s a plentiful and readily accessible ingredient. The different fillings are what make this cake unique! I love to do a combination of fillings and for this recipe I created two different layers: a chocolate hazelnut layers, and a poppy seed cranberry layer. The chocolate and hazelnut layer is rich and nutty, and the cranberry layer adds a bit of tart fruitiness to the cake. The Королевский Торт can also be made with other dried fruit, berries and a variety of nuts such as dried apricots, raisins, blueberries, almonds, pecans, or walnuts.
Delicious Frosting Recipe!
Traditionally this cake is frosted with a sour cream frosting. I changed my version a bit and used cream cheese instead, which holds its shape better. I added dulce de leche to the frosting to add some incredible caramel flavor to the cake. This frosting really complements the delicate layers inside! And for the finishing touches, I added more of the same filling ingredients on top and garnished with some chocolate. I recommend letting this cake set in the refrigerator overnight to allow the layers and frosting to come together. Just take the cake out about an hour or two before serving to allow the cake to thaw.
Enjoyed this recipe? Please share and save it to Pinterest!
Enjoyed this Eastern European cake recipe? Make sure to check out my cookbook, The European Cake Cookbook, for more recipes! And, here are some more recipes on my website to enjoy!
Making the dough: Combine the flour, butter and sour cream and water on a butcher block board and chop with a cleaver, turning often until it become a dough constancy (May take 1 to 2 hours). Chop, don't knead. The dough will not be flaky if you knead it.
If the dough is too stiff it will take longer to chop and if the dough is too soft it will take a shorter time to chop. Wondra flour works better and gives a more flaky dough then regular flour.
Separate the dough into 8-12 equal parts (depending on the size of pan you have) and wrap each portion in plastic wrap or waxed paper. Place the wrapped dough portions in the refrigerator overnight. The next morning roll the dough portions the size of a large pizza pan and place the dough on the pan and pierce the dough with a fork very often to get a flaky crust.
Then bake at 400 degrees F for 10 minutes until lightly brown -- one layer at a time. Bake each layer of dough at 400 degrees F for 10 minutes until lightly brown. Save any crumbs from baking the dough for the topping.
Filling directions: Beat the whipping cream and sugar together until it is stiff and cool in the refrigerator. Mix the egg yolks and butter together then add the vanilla flavoring and mix with a small fork into the cream. Layer the baked dough portions and filling and top the torte with crumbs from the baked dough portions.
NOTE: If you don't want to take the time to make the dough you can use phyllo dough and it will give a similar taste.
Napoleon Cake ?
I absolutely love Napoleon cake and order it at various restaurants whenever I see one that has it on the menu. I have always thought that because of its multi-layers sophisticated look it’s too hard to make and never even thought of making napoleon cake from scratch by recipe at home.
I was so wrong! With this napoleon cake recipe with puff pastry I feel very confident that a grand quality Napoleon cake is absolutely suitable for making at home and not having to stress over how difficult it is.
Because this napoleon torte recipe is really rather simple. One of the most important things about making this cake great is that you have to let it settle and coak up the filling so that the puff pastry levels are all soaked through. You will have to muster up some real patience, because this cake will need a day to sit in the fridge.
And here’s a tip for you to make a really smooth custard – combine and blend your ingredients at room temperature so that you avoid chunks.
I also use a bit of alcohol for the puff pastry batter, but you don’t have to. Alcohol does evaporate when the cake is cooked, keeping only the flavor.
I serve this napolean cake recipe when I really want to surprise people at my table, because this wonderful cake is not very common but it is so good that its recipe most certainly deserves to be spread far and wide, and I’ll be a very happy camper if more people know of it and use it!