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BEST CAKE RECIPE: ROYAL NAPOLEON

Today we want to share with you our favorite cake recipe. Royal Napoleon! The emperor of the cake empire "delicius, delicate and unforgettable" in a word, the most amazing cake ever. Also, Royal Napoleon is the first to leave the table, it is too good to stay there.

Give it a try now or next weekend. Save the date for His Majesty, we hope you are ready for this royal challenge which is worth every single moment spent cooking. In Lithuania we say, if you can bake the Napoleon cake, you are a truly good housewife or houseband!

Ingredients:

For the pastry:

  • 200 g butter
  • 1 egg
  • 320 g all-purpose flour
  • 70 ml water
  • 2 tablespoons cognac
  • 1 tablespoon lemon juice
  • Pinch of salt

For custard filling:

  • 3 egg yolks
  • 500 ml milk
  • 1 cup sugar
  • ½ cup all-purpose flour
  • 100 g butter
  • Few drops of almond essence
  • 1 teaspoon vanilla sugar
  • Cranberry jam

*** Ingredients for a 20cm cake. 

- Let's start with a custard filling. Whisk the yolks with the sugar (both regular and vanilla); add a few drops of almond essence and some cold milk to make whisking easier. Then add the flour and whisk well to incorporate the egg yolks. If it’s a bit too thick, add more milk. Put the milk into a medium saucepan. Heat the cream mixture to just below boiling point. Slowly pour the hot milk onto the eggs and sugar and whisk as you are pouring it. Transfer the custard to another saucepan, and set it over a medium heat. Stir the custard constantly with a spoon, until the cream has thickened slightly and coats back of a spoon. Add butter and mix it in as it melts. Now the custard filling is ready. Leave it to cool back 

- While custard is in the refrigerator, it’s time to prepare the pastry. Whisk an egg; mix it with 70 ml water, cognac, lemon juice and a pinch of salt. Cut cold butter into the flour. Blend it using a pastry blender. Add egg mix prepared before and make puff pastry. Cover the dough with plastic wrap and put it into the refrigerator for 1 hour.

- Take out your pastry from refrigerator and knead it gently. Split it into 10 parts. Roll it out thinly on a sheet of parchment paper, use a plate (18-20 cm) to cut out a disk, and set aside the leftover dough. Bake for 4-5 minutes until golden-brown, then allow it to cool on a cake rack. You will have to repeat the same for all 10 pieces of the pastry. Don’t forget to bake leftovers which you can use for cake decorations.

- To assemble the cake, layer the pastry and custard filling on a platter. Evenly spread cranberry jam on some layers. Leave some custard to frost the sides and the top layer. Garnish the top and sides of the cake with the crumbles, and let it rest for overnight (or better yet for 24 hours) in your refrigerator.

 

Serve it nicely decorated with the pastry leftovers and sugar powder. Decorate your table with linen accessories and get ready for discovering the taste of His Majesty. You can find some table decoration tips and the whole story of Lithuanian desserts here. All recipes have been taken from Renata's book "My Childhood Treats".

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