Authentic Ukrainian Napoleonka Cake Recipe

Ingredients

  • 2 cups of all-purpose flour
  • 1 cup of unsalted butter, chilled and diced
  • 5 large egg yolks
  • 1/2 cup of granulated sugar
  • 1/2 cup of cold water
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of salt
  • 2 cups of full-fat milk
  • 1/2 cup of cornstarch
  • 1 cup of powdered sugar

Steps and instructions

  1. In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse breadcrumbs.
  2. Make a well in the center and add 1 egg yolk. Mix with your fingers, gradually adding cold water, until the dough comes together. The dough should be firm and not sticky. Add more water if necessary.
  3. Divide the dough into 5 equal portions. Wrap each portion in plastic wrap and chill in the refrigerator for at least 1 hour.
  4. Preheat the oven to 375°F (190°C). Roll out each portion of dough on a floured surface to fit a 9-inch tart pan. Prick the dough with a fork and bake for 15-20 minutes or until golden brown. Let cool completely.
  5. To prepare the cream filling, whisk together 4 egg yolks and granulated sugar in a saucepan. Stir in the cornstarch and vanilla extract. Gradually whisk in the milk.
  6. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Let it boil for 1 minute, then remove from heat and let cool completely.
  7. Spread the cream filling evenly over each cooled pastry layer, stacking them as you go. Leave some cream for the top layer.
  8. Sprinkle the top layer with powdered sugar. Let the cake sit for a few hours before serving to let the flavors meld together.

Tools for making

  • Large bowl - For mixing the dough and cream filling.
  • Tart pan (9-inch) - To bake the pastry layers.
  • Plastic wrap - To wrap the dough portions for chilling in the refrigerator.
  • Fork - To prick the dough before baking.
  • Saucepan - For cooking the cream filling.
  • Whisk - To mix the ingredients for the cream filling.
  • Rolling pin - To roll out the dough portions.
  • Flour - For dusting the surface while rolling out the dough.

Recipe variations

  • Use puff pastry instead of homemade dough for a flakier crust.
  • Experiment with different flavors for the cream filling, such as adding lemon zest or almond extract.
  • Replace all-purpose flour with whole wheat flour for a healthier option.
  • Add a layer of fresh fruit, such as sliced strawberries or peaches, between the pastry layers and cream filling.
  • Make a chocolate version by adding cocoa powder to the dough and using chocolate custard for the filling.
  • Try a savory version by using a buttery pie crust and filling it with a combination of sautéed vegetables or mushrooms.
  • Make it gluten-free by using a gluten-free flour blend in the dough and a cornstarch or arrowroot starch for the filling.
  • For a dairy-free option, substitute the butter with margarine or coconut oil, and use almond milk or coconut milk for the cream filling.

Recipe overview

This recipe will guide you through the steps of creating a delicious Ukrainian Napoleonka. This layered dessert features delicate, buttery pastry layers interspersed with a rich and creamy filling. The Napoleonka is a beloved treat in Ukraine, known for its satisfying textures and sweet, vanilla-infused flavor. Although it requires some time and patience to prepare, the end result is worth the effort. After assembling the cake, it needs a few hours to sit, allowing the cream to soak into the pastry layers - so it's a perfect make-ahead dessert. Be prepared to impress your guests with this traditional Ukrainian delicacy, Napoleonka.

Common questions

  1. Can I use salted butter instead of unsalted butter? Yes, you can use salted butter if you prefer. Just remember to adjust the amount of additional salt added to the recipe accordingly.
  2. Can I use a different type of flour? For the best results, it is recommended to use all-purpose flour. Using a different type of flour may alter the texture and consistency of the pastry.
  3. Can I substitute the cornstarch? Cornstarch is commonly used in this recipe to thicken the cream filling. While you can substitute it with an equal amount of flour, the texture may be slightly different.
  4. Can I make this recipe ahead of time? Yes, you can make this recipe ahead of time. The assembled cake can be refrigerated for up to 24 hours before serving. It is recommended to sprinkle the powdered sugar just before serving to prevent it from getting absorbed or melting.
  5. Can I freeze the Napoleonka? Yes, you can freeze the Napoleonka. Wrap individual slices tightly in plastic wrap and store them in an airtight container in the freezer for up to 1 month. Thaw in the refrigerator before serving.
  6. Can I add flavorings or toppings to the cream filling? Absolutely! If you want to add extra flavor to the cream filling, you can incorporate a tablespoon of rum, brandy, or your desired flavoring extract. Additionally, you can decorate the top layer with chocolate shavings, fresh berries, or toasted nuts.

Serving dishes and utensils

  • Mixing bowls - Use mixing bowls to combine ingredients and prepare the dough and cream filling.
  • Whisk - Whisk together the egg yolks, sugar, cornstarch, and milk for the cream filling.
  • Saucepan - Cook the cream filling over medium heat in a saucepan.
  • Tart pan - Roll out the dough and bake it in a tart pan to create the pastry layers.
  • Fork - Use a fork to prick the dough before baking.
  • Plastic wrap - Wrap the dough portions in plastic wrap and chill them in the refrigerator.
  • Flour - Dust the work surface with flour when rolling out the dough.
  • Cooling rack - Place the baked pastry layers on a cooling rack to cool completely.
  • Sifter - Use a sifter to sprinkle powdered sugar on the top layer of the cake.

Origin stories

Napoleonka, also known as a 'Kremówka', is a beloved dessert that weaves itself into the fabric of Ukrainian culture. Its history is somewhat disputed. Some claim it hails from France, brought to the Eastern European countries during the Napoleonic wars. Others insist it's a native sweet treat of Poland or Ukraine, crafted from humble, local ingredients. Intriguingly, the dessert rose to modern fame after a story involving Pope John Paul II. According to the tale, the Pope visited his home country of Poland in 1999, and during a speech, he fondly recalled winning a bet against a friend in his school days. The prize at stake was the 'Kremówka', much loved by the future Pope. As the tale of the Pope and his beloved dessert spread, the popularity of the Napoleonka soared, and it has held a sweet spot in Ukrainian cuisine ever since. The cake, with its delicate pastry layers and sumptuous cream filling, is a testament to the region's love for hearty, soul-warming food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.