How to Make Tорт "Наполеон" - Napoleon Torte

An undeniably delicious Russian dessert recipe! Tort Napaleon was adapted into the Russian cuisine years ago from the French and has since become a favorite dessert recipe for many bakers. Follow my video for amazing results! Subscribe to my page to get updates on new videos! Want more recipes like this one? "Like" my page on Facebook for new recipes every week!For cake layers:2 eggs¼ teaspoon fine sea salt2/3 cup cold water3 tablespoons vodka1 tablespoon white vinegar1 ¾ cup unsalted butter, softened slightly and cubed5 ½ cups flourFor Cooked Egg Yolk Crème:7 egg yolks6 1/3 cups whole milk1 ½ cups granulated sugar2 tablespoons vanilla sugar or 1 teaspoon vanilla extract1 cup minus 2 tablespoons flour 1 cup minus 2 tablespoons unsalted butter, softened to room temperature- To prepare cake layers, combine in medium bowl water, vodka and vinegar and whisk together. In separate bowl whisk together eggs with salt. Then add the eggs to the water mixture and whisk together until smooth. Set bowl aside.- Into a very large bowl, add all the flour and butter. Use hands or pastry cutter to combine the butter and flour together until mixture resembles small crumbs. Add to flour mixture the whisked eggs and stir and fold together with your hands to form soft dough. Turn dough onto clean work space and knead together to form smooth dough. Divide dough into 12 even pieces and knead each piece into a small ball. Place dough onto tray, cover well and refrigerate for 30 to 45 minutes. While dough is chilling, you can begin preparing the crème (recipe follows). - Once dough has chilled, preheat oven to 375 degrees Fahrenheit. To bake the cake layers, use 2 flat baking sheets or use 2 jelly roll pans turned upside down. Place the pans onto a towel to keep them stable and roll out 1 piece of dough at a time directly on the baking sheet --dough needs to be thin and evenly rolled out. Use a round, 8-inch plate and cut out a circle in the dough. Pierce the dough with a fork all over. Keep the scraps on the baking sheet and bake them along with the cake layer for 8 to 10 minutes, until golden brown. After placing the cake layer in the oven, check on it in 2 minutes for air bubbles in the dough and pierce them with a fork --you want the cake layer as flat as possible. Once cake layer is done, remove immediately from pan onto a flat surface to cool. Remove the baked scrapes into a separate bowl -- you will need them later. - While 1 cake layer is baking, prepare the next layer. Allow the pans to cool slightly in between baking and rolling out new layers. Stack baked and cooled layers on top of each other and keep them covered. You will have a total of 12 cake layers. They may not all be evenly shaped -- this is okay.- 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. Set sauce pot aside. Into separate sauce pot, add remaining milk and warm milk on stove top over low heat until it begins to simmer -- stir constantly to avoid scalding. Pour hot milk into egg yolk mixture, whisking until smooth. Place sauce pot on stove top and cook over very low heat, stirring constantly with wooden spoon to avoid scalding until mixture begins to simmer lightly, approximately 25 to 30 minutes. Cooked mixture needs to be thick and free of clumps (note: when stirring mixture, scrap sides often to prevent clumps from forming. If you scrap off clumps off the side of the saucepan, discard them). - Once mixture has cooked and thickened, remove sauce pot from heat and place into ice bath. Cool the mixture, stirring occasionally to prevent clumps from forming. Mixture needs to be cooled to at least room temperature. Meanwhile, place butter into large bowl and use mixer to whip it until light and fluffy. Add ¼ cup cooked mixture and beat until incorporated. Do this several times until butter is mixed well with cooked yolks. Then add the remaining cooked mixture and beat for 2 to 3 minutes until smooth.- Assembling cake is simple. Spread several tablespoons of crème on the surface of the tray you will be assembling the cake on and cover with first layer of cake. Cover each layer with several generous tablespoons of crème and stack the layers as evenly as possible. Add crème on the top and sides of assembled cake and place cake into the refrigerator overnight. Refrigerator any leftover crème. The next day, use leftover crème to finish the cake -- spread crème evenly and coat sides to make them even. Crush the baked scrapes in a large bag with a rolling pin. Sprinkle the crushed scrapes on the top and sides of cake for decoration. If desired, decorate also with melted chocolate.