Make this decadent Russian Napoleon cake for your next party or special event. There is luxurious dulce de leche cream in between each delicate and crispy layer.
This cake is crispy, very sweet, filled with nuts and delicious dulce de leche cream, mmmm. Aren’t duce de leche creams also your all-time favorite? It just hits the right taste buds.
There are three incredible parts to this cake: the crispy layers, the meringue, and the dulce de leche cream filling.
How to Make Meringue for Napoleon Cake:
The secret to an excellent meringue is whipping it long enough for the stiff peaks to form.
To make the meringue, just whip the egg whites with the sugar. It only has those two ingredients, it is so simple. As soon as the stiff peaks form when you lift the mixer, you are ready to add it to the crust.
Form the Napoleon Cake
The last step is to take all these parts and put them together. I always put some buttercream on the plate so the layers don’t move around as I am putting them together.
Always put the layers meringue-side down. In between each layer, use a spatula to spread some of the buttercream.
When all the layers are together, put the rest of the buttercream on the outside and top of the cake. Finish it off with some nuts sprinkled around the top and edges.
Let Napoleon Rest Overnight
This is the most important part. After you have the cake all assembled, put it back in the refrigerator and let it rest overnight.
Russian Napoleon has soft layers, this is why you need to allow it to rest overnight to let the cream absorb. You will notice a big difference if you let it rest instead of eating it immediately after putting it together.
Other Cake Recipes to Try:
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- 150 g Butter
- 150 g Margarine
- 3 cup Flour
- 3 tbsp Sour Cream
- 3 Egg Yolks
- 1 tsp Baking Soda
- 6 Egg Whites meringue
- 2 cup Sugar meringue
- 2 cn Dulce De Leche cream
- 1 lb room temperature Butter cream
- 2 cup toasted Walnuts crushed
- 1 cup Heavy Whipping Cream very cold; cream
Napoleon Cake Layers
- Into a large bowl, place flour, butter and margarine.
- Using your hands or a butter cutter, mix everything together, until the mixture resemblance small crumbles.
- Mix in sour cream, baking soda and egg yolks. Mix until the dough is just combined, do not over mix.
- Whip egg whites together with sugar, until the texture is thickened.
- Divide dough into 7 large or 12 smaller pieces. 12 pieces will yield two smaller cakes. Roll the pieces into thin layers. Using a shape of your choice, I used a lid from a pot, cut through the dough. Apply 1/4 of an inch of meringue and sprinkle with nuts. Bake at 350F for about 10 minutes or until golden brown.
Cream for Napoleon
- For the cream, whip cold heavy whipping cream until it creates soft peaks.
- Using a separate dish, whip room temperature butter together with dulce de leche.
- Using a spatula, fold in whipping cream with the butter cream.
- To form the cake, apply small amount of cream to the plate and put a first layer on it, you don’t want for the cake to slide around. Apply cream in between each layer, flat sides are easier to apply cream to.
- Once finished with the last layer, place meringue on the inside.
- Using you fingers, slightly press on the cake. Apply the rest of the cream to the outside.