Napoleon with custard and condensed milk
10 servings
150 minutes
The 'Napoleon' cake with custard and condensed milk is an exquisite dessert with crispy, delicate layers and a caramel-toned cream. It appeared in Russia in the 19th century, inspired by French cuisine, and became a symbol of festive treats. The layers of dough soaked in airy cream create a harmony of textures—from crispy to tender—while the condensed milk adds deep sweetness. This cake is perfect for celebrations as its flavor intensifies and structure improves with each hour in the fridge. It should be served well-chilled to allow each layer to reveal its charm. 'Napoleon' is a timeless classic and an unwavering favorite among desserts.
1
Put butter and sugar in a bowl and beat with a mixer. Add eggs and beat again. Add milk and mix with a whisk. Measure about 150 g of flour, add baking soda, and mix. Sift into the milk and egg mixture and stir. Gradually add the remaining flour (better to sift to avoid lumps). When the dough is thick enough... place it on the table and knead by hand. The dough should be elastic and not sticky to hands. Leave it on the table for about 30 minutes.
- Butter: 80 g
- Sugar: 100 g
- Chicken egg: 2 pieces
- Milk: 500 ml
- Wheat flour: 900 g
- Baking powder: 0.5 teaspoon
- Wheat flour: 900 g
2
Mix the eggs and starch well with a whisk to avoid lumps. Slightly heat the milk and pour a little into the yolk mixture. Stir. Then pour everything into the warmed milk. Cook over medium heat in a non-stick pot until thickened, stirring constantly. If you don't have a non-stick pot, use a water bath. If there are lumps in the cream, blend it with an immersion blender. This is how it should turn out. Now let the cream cool to room temperature while we work on the dough.
- Chicken egg: 2 pieces
- Starch: 4 tablespoons
- Milk: 500 ml
3
Divide the dough into 4 parts.
4
Then divide each part into 5 more parts. It should result in 20 pieces.
5
Take a piece, coat it well in flour, and roll it out thinly (the dough is elastic, obedient, and does not tear).
6
We pierce with a fork.
7
We wrap it around the rolling pin.
8
Transfer to the baking sheet (it's not necessary to line the sheet with paper, as the cakes do not stick).
9
Bake at 180–200 degrees for 4 minutes. I took them out when golden spots appeared.
10
The edges need to be trimmed immediately (I have a lid with a diameter of 21 cm). The trimmings will be useful for sprinkling. Thus, bake all the layers.
11
While baking the layers, you can continue preparing the cream. If you don't have ready-made boiled condensed milk, cook it in advance. It should be cold.
12
Add a can of boiled condensed milk to the cooled custard. Mix well.
- Boiled condensed milk: 1 jar
13
Whip the cream with powdered sugar.
- Cream 30%: 600 ml
- Powdered sugar: 0.5 glass
14
Add a small portion of whipped cream to the cream first. Mix.
15
Then add the cream to the whipped cream and mix everything well.
16
Spread cream on the cooled layers. About 3 tablespoons per layer.
- Boiled condensed milk: 1 jar
- Cream 30%: 600 ml
17
Distribute over the entire surface.
18
Thus, grease all the layers. The cream was just enough. I poured the leftovers on top.
19
Spread the cream well on the sides.
20
Sprinkle with crumbs and place in the refrigerator overnight.
- Wheat flour: 900 g