Napoleon cake with condensed milk
8 servings
180 minutes
The 'Napoleon' cake with condensed milk is a delightful treat born at the intersection of French and Russian culinary traditions. Its crispy layers soaked in sweet condensed milk create a unique combination of textures—softness inside and light caramelized crunch outside. This dessert is associated with home comfort, holidays, and heartfelt family gatherings. There is a special magic in its preparation: the layered cakes simmering under a layer of sweet soaking transform into something truly airy and melt-in-the-mouth. It is usually served chilled with a cup of fragrant tea or coffee, and its taste—rich, creamy, with a subtle note of condensed milk—leaves a pleasant memory of each bite.
1
Pour 150 ml of cold water into a cup, add 1 tablespoon of vinegar and 2-3 tablespoons of vodka (or cognac). Mix everything.
- Water: 150 ml
- 9% table vinegar: 1 tablespoon
- Vodka: 3 tablespoons
2
Break the eggs into a clean bowl, add a pinch of salt, and mix.
- Chicken egg: 2 pieces
- Salt: pinch
3
Pour water with vinegar and vodka into the eggs, whisk until smooth.
- Water: 150 ml
- 9% table vinegar: 1 tablespoon
- Vodka: 3 tablespoons
4
Pour 600 grams of flour onto a board and place diced butter on top. Chop the flour with the butter into fine crumbs using a knife.
- Wheat flour: 650 g
- Butter: 400 g
5
Make a mound from the resulting crumb. Pour the egg mixture into the center of the mound.
- Chicken egg: 2 pieces
- Water: 150 ml
- 9% table vinegar: 1 tablespoon
- Vodka: 3 tablespoons
6
Knead the dough.
7
Divide the dough into equal parts and roll them into balls (about 10 pieces).
8
Cover the dough balls with plastic wrap and refrigerate for 1.5 hours.
9
Preheat the oven to 220–230 degrees.
10
Dust the back of the baking tray with flour and roll the ball into a thin crust.
- Wheat flour: 650 g
11
Take a plate or lid of the required diameter (approximately 20–23 cm) and cut out a circle. Do not remove the scraps. Prick the dough with a fork (the more often, the smoother the dough will be).
12
Place in the oven for 8-10 minutes. Separate the finished cake from the scraps and place it on a flat surface.
13
When all the cakes are ready, the scraps need to be crushed by any available method.
14
Assembling the cake. Line a slightly larger mold than the layers with foil. Place a layer at the bottom and spread condensed milk on it.
- Condensed milk: 2 jars
15
Do the same with the other cakes.
- Condensed milk: 2 jars
16
When everything is ready, cover the mold with a lid and place it in the refrigerator for 12 hours to soak.
17
Serving. Before serving, grease the layers with the remaining condensed milk and sprinkle the sides and top with crushed scraps.
- Condensed milk: 2 jars
