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41 comments
- Lana
Hi Tatyana,
In your ingredients list and your video you don’t add flour to the crème but in your detailed instructions you mention flour… “To prepare crème, combine the egg yolks, sugar and vanilla sugar or extract in a large, nonstick sauce pot. Whisk in ¼ cup cold milk until well combined. Then add the FLOUR and whisk until smooth and add additional ¼ cup milk” PLEASE CLARIFY… Thanks 😉
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- tkorchemnaya
I apologize for the confusion. Yes, the flour is added at about 1:20 of the video. Looks like I accidentally forgot to add it into the recipe on my website! Thank you for catching that! Will have it fixed!
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- Julie
would be nice to have a link to your video
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- tkorchemnaya
Hi Julie! If you click the tab “how to” right above the recipe, the video is linked there OR all my videos are under the video tab. Just drop the menu to “Russian”
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- Alina
Are the layer Supposed to shrink?
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- tkorchemnaya
Yes, they will shrink a little bit!
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- Anny
Tatyana, this recipe is outstanding. I have to admit that I have been using packaged puff pastry but making the crème based on your video and recipe. My family and I are originally from Ukraine and everyone agrees that this is exactly what a Napoleon should taste like….and you know we are not an easy group to satisfy. Thank you for providing me with this great recipe and such easy to follow instructions. Maybe someday if I have extra time I will try and make the dough as well.
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- tkorchemnaya
I’m so glad you enjoyed my custard cream recipe! 🙂 I’m sure the puff pastry works well, too!
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- slate floor tiles
Appreciation to my father who shared with me regarding this weblog,
this website is actually awesome.- Reply
- norana
Hi tatyana
I made this torte yesterday. Thumps up!! It was everything i was looking for in a napoleon the layers were so delicious and the creme took it to another level of yummy.. Everybody said that the sweetness was perfect. By the way it worked great even without using vodka. Thank you so much. Sorry for thw long comment- Reply
- Michael
Hi Tayana,
I love this recipe, especially the custard. The pastry layers were a little bit stiff though. I cooked them for 7 minutes each and they were just turning golden brown. The finished cake was hard to cut through but it didn’t stop it from tasting great. Should I err on the side of undercooking the pastry?
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- tkorchemnaya
You can try baking them just until lightly golden. The other thing to try is allowing the cake to set for about 24 hours, the longer the better for the cake layers to absorb the moisture from the custard 🙂
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- MARIYANA BEZHENAR
Thank you for this easy to follow recipe! It turned out delicious!
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- Liza
This is next to make on my list, i was wondering Is whole milk necessary? Or can it be made with 1% milk? Thanks
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- tatyanaseverydayfood
I do recommend using whole milk; this recipe needs a little more fat content… the original used heavy cream but I found that it was too rich
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- Melissa
How neccessary is the vodka in the recipe?
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- tatyanaseverydayfood
It’s not 100% necessary but it helps keep the layers flaky 🙂
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- veronica
I was wondering how long can the cake be stored in the fridge after it made and assembled, before the cake becomes soggy?
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- tatyanaseverydayfood
I recommend refrigerating it at least a day before serving, to make the layers soft. It should be just fine for up to 3 days 🙂
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Hello Tatyana, is there any substitute for the vodka in the cake dough? And can I use apple cider vinegar instead of white vinegar? Thanks and I love your videos 🙂
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- tatyanaseverydayfood
Hi! You can use water although vodka is supposed to work better. And yes, apple cider vinegar should work well, too. Enjoy!
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- Jina
Your recipes are amazing. I just have a little request that if you put a picture beside the ingredients , it will be good .when I try your recipes, l go up and down to see the picture
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- Natasha
Hello Tanya,
I am making the cake today and for some reason my cake layers are shrinking a lot. I am cutting them to be 8inches but when I take them out after them baking they are about 7inches or even less then that. I don’t understand what is wrong since my dough is really cold I keep it in the fridge the whole time and don’t roll it out up until I have to put it into the oven to bake. Could you please tell me as to what could be wrong. Thank you- Reply
- tatyanaseverydayfood
Hi Natasha! I’m so sorry to hear that – I hope you were still able to enjoy the cake! I’ve had that happen to me many times and it’s so frustrating! I think the best thing is to keep them refrigerated and don’t handle the dough too much. If it looks too soft after rolling it out, you can even place the rolled out dough into the freezer for a few minutes before baking. Also, the dough needs to be slightly sticky. If you add too much flour, it makes the dough shrink even more.
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- Luda
My advice don’t cut round shape before baking, roll out the dough, bake it and cut round shape as soon you take it out from oven.
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- Lisa
This is not puff pastry. Puff pastry is a much more involved process that includes wrapping pounded butter inside dough, rolling out, folding, chilling then repeat multiple times to create layers of laminated dough. It may taste good, but it is short crust pastry.
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- tatyanaseverydayfood
This cake doesn’t require true puff pastry so this easier version works really well 🙂
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- Linda
I made this cake recently. It looked great and the Russian friends I made it for said that the texture and taste were as it should be. Maybe it is simply a cultural difference but, (despite the fact that on its own was very tasty) I found the finished article to be devoid of taste. It’s always good to try something new but I won’t be bothering with this one again.
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- Linda
Sorry it should have said that the custard on its own was tasty.
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- tatyanaseverydayfood
Yes! I love this custard! I use it always 🙂
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- tatyanaseverydayfood
Hi! I’m sorry that you didn’t enjoy the cake! I think it’s definitely a cultural difference. Russians don’t like their cakes to be sweet; it should definitely be enjoyed with some sweet tea or coffee. I’m glad you tried the recipe – it’s definitely not an easy one! 🙂
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- Lesya
My favorite cake! This cake is challenging to make but your recipe makes it easy. It was one of the first cakes I baked and it turned out perfect from the first try. Now this is the only recipe I use for Napoleon cake.
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- tatyanaseverydayfood
I’m so glad you gave the recipe a try! It’s definitely not easy but so worth making! 🙂
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- Mishel
Time consuming but oh so worth it! Almost exactly like babushka would make it. Thank you for sharing!
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- tatyanaseverydayfood
I agree!! So worth making even if it takes time! 🙂 I’m so glad you’re enjoying my recipe!
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- Valeriya
This was my first time attending to bake a Napoleon cake and it turned out so good. It’s a bit time consuming but well worth it. Thank you for detailed instructions and your video!!!
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- tatyanaseverydayfood
That’s so wonderful to hear! I’m so glad you loved the cake! It definitely is time consuming but perfect for special occasions! 🙂 You’re very welcome!
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- Darya
Hello! I plan to make this but don’t want to use frozen puff pastry, but rather plan to make it with the recipe that you provided for the layers 🙂 I want to make a sheet cake, though – is it going to be possible to make a sheet cake by using the recipe that you provided for the cake layers? If so, how would I go about shaping the layer (since with a round cake, we use a 9 inch springform bottom or a round cake pan), what would you recommend using when trying to get perfect rectangles for the sheet cake? 🙂 also, would I have to adjust the measurements do you think? (Doubling them or something along those lines?) Please let me know when you get a chance. Thank you!
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- tatyanaseverydayfood
Hi Darya! For a larger sheet cake, I would double the dough recipe to ensure you have enough for the layers. Instead of the round pan, you can roll the dough out on the back of a large baking sheet or on a silicon mat, then cut to the size you need. You can bake the scraps, too and use them for garnish. Let me know if you have any questions! Hope you enjoy it!
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- Alex
Hello! I have been searching for years for a cake my Ukrainian grandmother would make me for my birthday. It seems like this is very close, but it had a pink filling in between the layers. Not intensely sweet but with some sweetness & maybe a hint of fruity flavor. Would you know any variation like this? It’s been over 25 years so I don’t have the best memory of it! She would made the pink one for me and one with brownish creme in the layers for my sister (maybe dulce de leche cream?)
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- tatyanaseverydayfood
Hi Alex. I’m glad you found my recipe! Did she perhaps mix fruit preserves or jam into the filling to give it that pink color? I personally would use some raspberry or strawberry jam for some extra flavor.
I don’t have the recipe online, but my cake cookbook has a recipe for Honey Cake. It’s similar in that it’s made with many layers. That might also be an option.- Reply
