Napoleon cake, known by many names across the globe, is a timeless dessert with a rich and diverse history.
The concept traces back to a multi-layered cake, with a version crediting a French pastry chef in 1645. Claudius Gel is mentioned in one account. The original recipe quickly spread, reaching Italy where Neapolitan bakers tweaked it by folding custard into the dough layers. This variation earned the name Neapolitan and traveled through Western Europe as French aristocrats fled during the Revolution, eventually becoming the streamlined Napoleon we know today.
In Russia, the cake became a household favorite. Prepared first in 1912 to mark the 100th anniversary of Russia’s victory over Napoleon, the Russian version emerged from the desire to make dessert more accessible after the revolution. Butter and eggs became scarce, leading bakers to substitute margarine and sugar. Over time, the recipe evolved with higher quality ingredients and refined techniques.
In many places, Napoleon is called differently: in Russia and the United States the nickname Napoleon persists, while in France and Italy it is often called mille-feuilles (thousand layers), and in the United Kingdom it may be referred to as Vanilla slice or Cream slice. Hungary also uses its own term for the same layered treat. Other regional names exist under various European languages.
Today, the cake is typically made with several sheets of puff pastry layered with a soft mousseline cream and finished with crumbled pastry on top. The crumbs are said to symbolize snow, a nod to the legend of how wintery weather aided the Russians in their campaign. The pastry is often moistened with cream and then rested in the refrigerator overnight to soften the layers and deepen the flavors.
How to prepare Napoleon cake
A straightforward recipe for Napoleon can be found on the YouTube channel Cocina con Carmen, which has a substantial following. Notably, this version does not require an oven, adding to its accessibility for home cooks.
- Palmeritas De Hojaldre
- Custard cream:
Ingredients for the custard include six egg yolks, one liter of milk, 150 g sugar, 120 g corn starch, a tablespoon of vanilla extract, and 40 g butter.
- To assemble, set a springform pan on a plate.
- Layer puff pastry palms and fill gaps with chopped palms.
- Prepare the pastry cream. It can be made from scratch for richer flavor; sift corn starch and sugar together. Add a portion of the milk with the yolks and vanilla, then whisk in the remaining milk.
- Heat the mixture in a nonstick pan over medium heat, stirring continuously until it thickens. Remove from heat.
- Stir in the butter until the cream is smooth and glossy.
- Spread about a third of the cream over the pastry palms, add another layer of palms, then another third of the cream, followed by a final palm layer and the remaining cream.
- Finish with chopped palms on top. Chill for at least six hours, ideally overnight, before serving.
Note: This approach highlights practical steps to achieve a classic Napoleon with accessible ingredients and approachable methods for home chefs.
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