Chocolate “Napoleon” cake
Arguably, there is not a single person who is – or has been – in Russia who doesn’t know about “Napoleon” cake. Along with the notorious honey cake, these two are easily the best examples of Russian desserts. Traditionally, “Napoleon” is made with crispy pastry layers smothered in pastry cream. But I am a firm believer that while classics are great, they should never stand in the way of creativity and experimentation. So with that in mind, I propose you try this little variation – a chocolate “Napoleon” cake.
Aside from an obvious addition of cocoa to the pastry, I am also suggesting a slight deviation from the standard pastry cream. Most importantly, the cream filling recipe I offer is exceptionally easy and quick to make. And since unlike most cakes, this pastry doesn’t require the ingredients to be brought to room temperature, there is essentially no forethought needed. In other words, you can start making it right now and have it ready in no time.
Chocolate “Napoleon” cake ingredients:
For the pastry layers:
- 250g flour
- 200g wholewheat flour
- 50g cocoa powder
- 1/2tsp salt
- 250g cold butter
- 200g cold sour cream (30%)
- 1 cold large egg
For the cream filling:
- 350g sour cream (30%)
- 110g sugar
- 3tbsp flour
- 1 large egg
- 1tsp vanilla extract
- 120g butter
Directions:
- Firstly combine 250g flour, 200g wholewheat flour, 50g cocoa powder, 1/2tsp salt and chunks of 250g cold butter in a big bowl. Then set the bowl in the freezer for at least 10 minutes to thoroughly chill everything.
- Using a pastry cutter or a knife, cut the butter into the flour mix until fine (few coarse chunks are acceptable). Mix 200g cold sour cream and 1 large egg in a small bowl.
- Add the egg mixture to the flour and quickly form into a ball, trying not to overwork the pastry.
- Once done, divide the pastry into 10-12 portions.
- Then shape the portions into small disks and refrigerate for 30 minutes.
- Meanwhile, prepare the custard for the cream filling by combining 350g sour cream, 110g sugar, 3tbsp flour, 1 large egg and 1tsp vanilla extract.
- Once combined, heat on medium low, stirring constantly, until the sugar is completely dissolved and the custard thickens. It should cover the back of the spatula. Take the custard off the heat and cool to room temperature.
- Preheat your oven to 200C (390F). Roll out the cooled pastry portions and trim to desired size (I trimmed to 18cm circles). This is best done directly on the baking paper. Keep the trimmed pastry bits on the same paper.
- Then prick the rolled out pastry with a fork and place the baking paper onto your baking sheet.
- Bake in the preheated oven for 7-9 minutes. Meanwhile, roll out and prick the next batch on another sheet of baking paper. Transfer the baked pastry layers onto a cooling rack and collect the scraps into a bowl.
- Repeat until all the pastry is baked. You can keep using the same sheets of baking paper, alternating them between batches. Afterwards, let the pastry layers cool completely.
- While the pastry is cooling, finish preparing the cream filling. Beat the softened 120g of butter until light and fluffy.
- Continue beating and gradually add cooled custard, a tablespoon at a time.
- Once all the custard has been added, beat for a little longer until the cream filling is smooth.
- Place the first pastry layer onto a serving platter and top with a bit of cream filling, gently spreading it towards the edges. Then repeat with the remaining layers and cream.
- Using the leftover cream filling, frost the sides of your “Napoleon” cake. Lastly, crush the baked pastry scraps, sprinkle it over your cake and gently press over the frosted sides.
Preferably let the cake stand at least for an hour before slicing. For the most flavour, It is best enjoyed at room temperature but will keep in the refrigerator for days.
