The ultimate Russian Napoleon cake, layers of thin puff pastry sheets
and a creamy custard filling.
Whisk together 2 eggs and salt, stir in 150 ml cold water, 2 tablespoon vinegar & 3 tablespoons vodka.
Add 6 cups flour to the cup of your food processor. Add 400 grams of cold, cubed butter and pulse or process until the crumbs are pea-size.
Combine 7 egg yolks & sugar in a bowl and whisk them together, adding 50 milliliters of milk to make it easier.
Add the flour and whisk again, forming a very uniform, lump-free batter. Add another 50 milliliters of milk to make it easier.
Transfer the egg & flour mixture into a larger pot (about 3 quarts).
Add 1 tbsp vanilla extract & stir. Add butter, allow to melt and stir to form a smooth custard.
Preheat oven to 400°F. Set the rack in the middle.
On a back of a jelly roll or a 12-inch baking sheet, roll out 1/2 of 1 dough ball, until about 12.5 inches in size, by dusting the surface with flour as needed.
As soon as the cake layer is baked and out of the oven, place an 11-inch plate or lid on top of each cake layer and cut around, collecting the scraps into a separate bowl and being careful to keep the cake layers from cracking.
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