Description
A delightful and indulgent Russian pastry cake layered with creamy custard.
Ingredients
Scale
- 1 package puff pastry sheets
- 2 cups milk
- 1 cup sugar
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry sheets on a lightly floured surface.
- Cut the pastry into equal rectangles.
- Place the pastry rectangles on a baking sheet.
- Bake the pastry until golden, about 15 to 20 minutes.
- Heat the milk in a saucepan until warm.
- Whisk the sugar, eggs, and flour in a bowl until smooth.
- Gradually add the warm milk to the egg mix while you whisk.
- Return the mixture to the saucepan and cook over medium heat.
- Stir the custard constantly until it thickens.
- Remove the pan from the heat.
- Stir in the butter and vanilla until smooth.
- Let the custard cool to room temperature.
- When the pastry is cool, layer it with a thick spoon of custard between each sheet.
- Press the layers lightly so they stick and the cake holds shape.
- Top the cake with a light dusting of powdered sugar.
- Chill the cake in the fridge for a few hours before you serve.
Notes
Watch the oven closely for the pastry, as it can brown quickly. If the custard thickens too much, strain it to remove any cooked bits before layering.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Russian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Russian cake, Napoleon cake, custard dessert, pastry dessert