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Recipes \ Everyday \ Cakes & Pies 
 Cake "Napoleon"
Source: Olga, RussianFoods.com Editor   Mail to: cuisine@russianfoods.com
 Description
This wonderful cake wil be the most expected dish on your holiday table.
 Method
Icing: Mix sugar, eggs, flour and then pour over milk. Cook on low heat, stirring regularly, until dense. When icing cools down a little, add butter and vanilla.
Dough: cut margarine into small pieces and toss with flour until smooth. Mix egg, vinegar in 1 cup of water and add it to flour. Knead the dough until elastic and smooth. Divide the dough into 8 parts and put in the fridge for 40-60 minutes. Roll out every part very thin, put in a baking form, cut out remains, pierce with a fork and bake in a preheated oven until light golden. Bake the remains of dough until golden colour.
Spread the icing on every shortcake and on the top. Crumb the dough remains and sprinkle all the cake with them. Puy in a fridge at least for a couple of hours.

 Ingredients
  • 500 g flour.
  • 250 g margarine.
  • 1 ea egg.
  • 1 tb vinegar.
  • Icing:.
  • 1 c sugar.
  • 0,5 l milk.
  • 2 ea eggs.
  • 2 tb flour.
  • 200 g butter.
  • vanilla.

    •  Reviews
      
     NAPOLEON LOVERS
     IT WAS THE BEST TASTING NAPOLEON CAKE I'VE EVER TASTED
     PRINCESS

      
     super taste
     My husband ( he is American) sad that it was the best russian cake he had taste so far....
      Irina

      
     max150
     max500
     Дмитрий

      
     one tip for "Napoleon"
     after spreading layers with icing leave the very top layer with no icing and put press on it(cutting board and pan of water) for about 2 hours
     Irina

      
     help
     how come you guys dont put instead of 500g 3cups or what ever you also dont put the temp to bake it on, we need all that info, other then that it was good cake, ofcourse with the help of my mom with the gram stuff instead of cups.
      oksana

      
     Просто к сведению...
     Спасибо, рецепт превосходный! НО кстати, "наполеон" -- не русский торт. Это национальное ИТАЛЬЯНСКОЕ блюдо. А к нам он попал через еврейскую кухню... и очень даже прижился. Спасибо ещё раз!
     Ирина


     
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