Meringue Napoleon Cake slice on a plate
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Meringue Napoleon Cake

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.
Course Cake, Dessert
Cuisine Russian, Ukrainian
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 40 minutes
Servings 2 Units

Ingredients

  • 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

Instructions

Napoleon Cake Layers

  • Into a large bowl, place flour, butter and margarine. 
    Butter, flour and margarine in a bowl
  • Using your hands or a butter cutter, mix everything together, until the mixture resemblance small crumbles.
    Butter, margarine and flour mixed together into a crumble like texture
  • Mix in sour cream, baking soda and egg yolks. Mix until the dough is just combined, do not over mix.
    sour cream, baking soda and egg yolks added into dough mixture, to form a smooth cake dough
  • Whip egg whites together with sugar, until the texture is thickened.
    Egg whites and sugar in a bowl
  • 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.
    Cake layers on a cutting board

Cream for Napoleon

  • For the cream, whip cold heavy whipping cream until it creates soft peaks. 
    Heavy whipped cream being whipped in a mixer
  • Using a separate dish, whip room temperature butter together with dulce de leche.
    Dulce de leche and butter in a bowl
  • Using a spatula, fold in whipping cream with the butter cream.
    Whipping cream being folded in with butter cream with a spatula

Finalizing Cake:

  • 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.
    Cream being applied to each cake layer
  • Once finished with the last layer, place meringue on the inside. 
    Cake layers with cream between them stacked on a plate
  • Using you fingers, slightly press on the cake. Apply the rest of the cream to the outside. 
    Top of the cake covered with cream and nuts placed on the sides of it