A classic Russian cake made with crispy pastry layers filled with a creamy custard buttercream.
Servings: 7.5 x 11 Cake
Author: Marina | Let the Baking Begin
Follow Instructions Herebut make changes as follows in the instructions below.
Roll & Bake
The trick is in making your cake rectangular instead of round. If you don’t care about the shape, just follow the instructions for making the King of Napoleons cake, but instead of rolling out 8 round layers, split your dough in 4 pieces, then roll each one on floured working surfaced to a 13x19 size. This will be slightly larger than the baking sheet, but the cake shrinks while baking, so it will be OK. Bake on an inverted (upside down) 12x18 baking sheet. Bake as directed for 5-7 minutes or until slightly golden. Trim the sides of each cake layer with a knife or a pizza cutter to about 17x11. Reserve the scraps. They will be used for decorating later.
Reserve 1 1/2 cup frosting, set aside.
Use the remaining custard to layer the 4 sheets of cake, topping the top layer with custard as well. Use a ruler and cut the cake in half. Stack one half on top of the other half. Spread the reserved custard all over the cake.
Crush the cake scraps that we reserved earlier and press them against the sides of your cake, then sprinkle some on top.
Top the cake with berries of choice & mint leaves. Sprinkle with powdered sugar.