Napoleon Cake Recipe
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One of my readers, Natalia wrote in with this old family recipe for Napoleon cake (Mille-feuille). I doubled this recipe to make a large Napoleon cake for our Mother’s Day church potluck and there was not a slice left! Thank you Natalia for sharing this family recipe!
I don’t claim to be a professional cake decorator, so I’m sure you can make it much prettier than mine, but non-the-less, it was смачненьке (delicious)!! This cake is best served the following day after the cake layers have had a chance to soften from the cream.
Ingredients for Napoleon Cake:
1 lb package of Puff Pastry (Pepperidge Farm brand), thawed according to package instructions.
1 cup light brown sugar (or 1/2 brown sugar, 1/2 white sugar)
1/2 cup milk
2 Tbsp all-purpose flour *measured correctly
1/2 lb (2 sticks) unsalted butter, room temperature
1/2 tsp vanilla powder, optional
1/2 cup chopped walnuts
You will need:
1 large sheet of parchment paper.
How to Make Napoleon Cake Cream:
1. Whisk 2 eggs and 1 cup light brown sugar in a medium sauce pan – do not beat, just mix.
2. Whisk in milk and flour and put the pot on medium-low heat
3. Cook the mixture, stirring occasionally – (stir more often towards the end so it doesn’t get lumpy) until it becomes thick, like pudding (approx 15-17 minutes).
4. Remove from heat and let it cool for 15 to 20 minutes. Prep the puff pastry in the mean time.
5. Once the mixture has cooled a little, add softened butter to the cream and beat the mixture on medium/high speed for a few minutes. Add 1/2 tsp vanilla powder. The cream is ready.
How to Make Napoleon Cake Layers:
Preheat the oven to 400 ˚ F.
1. Roll 1 of the puff pastry sheets onto a large sheet of parchment paper until the dough is double in size and nearly see-through. Thinner is better!
2. Cut the rolled out sheet into 4 equal squares (about 6″x6″ each).
3. Poke Holes all over the top of the pastry or it will puff up. Make sure to really poke all the way through the dough.
4. Place the parchment paper with dough onto a large cookie sheet. Bake at 400˚ F for 12-13 minutes or until tops are golden. These are easy to burn so keep an eye on them! Set pastry aside, and place the same parchment paper on a cool surface. Re-use the paper to roll out and bake the next sheet of pastry. Repeat steps 1 through 3 for the second sheet of pastry dough.
5. Once the frosting is finished, assemble the cake by placing 2 sheets of pastry side by side and spreading a generous amount of cream over the top. Repeat with all of the pastry. Before glazing the top, gently press down on the cake to make it more compact.
6. To make the topping, Trim the edges of the cake to make it more uniform. Crumble the cut-off sections and sprinkle over the top. (If cut-off pieces do not crumble easily, you may need to bake them until they are browned). Sprinkle 1/2 cup of chopped walnuts evenly over the top.
Notes: My photos are for a double size of this cake. This recipe is for a smaller rectangular cake. You can make a larger cake by exactly doubling the ingredients.
Cover and refrigerate the napoleon cake overnight then let it stand at room temperature about 2 hours to soften prior to serving. This cake is best served the following the next day after the cake layers have had a chance to soften from the cream overnight.
Napoleon Cake Recipe
- 1 lb package of Puff Pastry, Pepperidge Farm brand, thawed according to package instructions.
- 2 eggs
- 1 cup light brown sugar, or 1/2 brown sugar, 1/2 white sugar
- 1/2 cup milk
- 2 Tbsp flour
- 1/2 lb 2 sticks unsalted butter, room temperature
- 1/2 tsp vanilla powder, optional
- 1/2 cup chopped walnuts
Whisk eggs and sugar in a medium sauce pan - do not beat, just mix.
Whisk in milk and flour and put the pot on medium-low heat.
Cook the mixture, stirring occasionally - (stir more often towards the end so it doesn't get lumpy) until it becomes thick, like pudding (approx 15-17 minutes).
Remove from heat and let it cool for 15 to 20 minutes. Prep the puff pastry in the mean time.
Once the mixture has cooled a little, add softened butter to the cream and beat the mixture on medium/high speed for a few minutes. Add 1/2 tsp vanilla powder. The cream is ready.
How to Make Napoleon Cake Layers:
Preheat the oven to 400°F.
Roll 1 of the puff pastry sheets onto a large sheet of parchment paper until the dough is double in size and nearly see-through. Thinner is better!
Cut the rolled out sheet into 4 equal squares (about 6"x6" each).
Poke Holes all over the top of the pastry or it will puff up. Make sure to really poke all the way through the dough.
Place the parchment paper with dough onto a large cookie sheet. Bake at 400°F for 12-13 minutes or until tops are golden. These are easy to burn so keep an eye on them! Set pastry aside, and place the same parchment paper on a cool surface. Re-use the paper to roll out and bake the next sheet of pastry.
Repeat steps 1 through 3 for the second sheet of pastry dough.
Once the frosting is finished, assemble the cake by placing 2 sheets of pastry side by side and spreading a generous amount of cream over the top.
Repeat with all of the pastry. Before glazing the top, gently press down on the cake to make it more compact.
To make the topping, Trim the edges of the cake to make it more uniform. Crumble the cut-off sections and sprinkle over the top. (If cut-off pieces do not crumble easily, you may need to bake them until they are browned). Sprinkle 1/2 cup of chopped walnuts evenly over the top.
My photos are for a double size of this cake. This recipe is for a smaller rectangular cake. You can make a larger cake by exactly doubling the ingredients.
Read comments/reviewsAdd comment/review
Your cream filling for the no bake napoleon is delicious. Could it be used with this puff pastry napoleon recipe?
Hi Oksana! I think that would work fine. 🙂
Love your recipes. All come out exactly as pictured! Will custard from your no-bake Napoleon work with these layers?
Hi Marina, I haven’t tried that custard here so I can’t say for sure. Possibly?
Tried. Came out really good! Wish could attach the picture. One thing to note- it seems the quantity of that other custard is at least double of what you have in this recipe. I had enough to generously layer the cake and cover all the sides. If use the custard from this recipe, will there be enough to cover the sides?
Thank you again!
Love all of your recipes, especially this one
Made this cake many times. But this past time made it without the nuts and added a can of cooked condensed milk to the cream. It was so so good! Everyone loved it so much!
So wonderful to hear that! Thank you for your great feedback, Inna.
I made this today for Father’s day. I am Brazilian and my husband is Ukrainian, and we live in US. I will tell you that Ukrainians have very high standards for food lol but everyone loved the cake. I made it 48 hours ahead and it was great. Thanks for the wonderful recipe Natasha. Every time I try something from your website it always turns out awesome. BTW I am loving the tips you are sending to be a better cooker 💓
Wow, that is a great compliment. Thank you so much for sharing that with us and for giving this recipe an awesome review!
Hi…how long is the cream good in the fridge till I use it for the cake? I want to do it ahead of time as much in advance as possible. Thankyou
Hi Ali, this cake is best when it is made and assembled a day ahead. I usually add the cream right away. I think it would be ok to refrigerate but if it firms up, you might let it sit at room temperature before using or until it’s soft enough to spread over the cake layers.
Hi. Keen to try this. How long will it last in the fridge (assembled)? And, how far in advance could I make the cream before assembling? TIA.
Hi Tanya, If it’s a day ahead, I’d put the cream in the fridge and bring it back to room temperature before using it – or just until it’s spreadable. We have made this more than 24 hours prior to serving and it was perfect. I have not tested it days ahead however.
Hi Natasha,can I use regular white sugar instead?thank you
Hi Angela, I have only tested it with 1/2 light brown and 1/2 white sugar or all brown sugar – the brown sugar has molasses which adds nice color to the cream, but it should still work with all white sugar.
Can I add vanilla essence instead of vanilla powder? If so, how much?
Hi RG, I haven’t tried that with vanilla essence so I won’t be able to advise. If you experiment, let me know how you liked the recipe
Hi can I use a thick store bought ready made custard and had thick cream to it, instead of making the pastry cream?
Hi Deb, without experimenting with the specific custard cream myself, it is difficult to recommend that. You might add the cream to it in a small batch to make sure it incorporates and doesn’t curdle. If you experiment, please let me know how it goes.
This was beyond delicious!!! I can’t wait to make it again and possibly use a coconut or chocolate or custard.
First, i want to say that cake tastes delicious) and quite easy to make)
My 9 year old daughters favorite cake is Napoleon) so she helped me make it. We all liked how it tasted. Thank you!
Should i put it in the fridge right after assembly? Or let it sit on the counter room temp so it softens? Cuz it doesnt say in the directuons. I put it straight in the fridge and it didnt get soft until i took it out and let it sit in the counter for a bit. Hope it makes sense)
Ps. Hristos Voskres!🙂
Hi Viktoriya, He is Risen Indeed! 🙂 To answer your question, we usually cover and refrigerate the napoleon cake overnight then let it stand at room temperature about 2 hours to soften prior to serving. I added that tip in the instructions. I’m so glad you loved the cake!
Dear, in your printer version decription, you wrote:
this spartak cake…..
Did you mean:
This napoleon cake?
Love your recipes!
Hi Viktoriya, thank you for catching that 😀. I just updated the recipe.
Hi Natasha, I have a party on Saturday evening. Can I make it Thursday night for Saturday? That’s like 2 days ahead.
Hi Anie, That will work great since this cake is best served after the cake layers have had a chance to soften. I would keep it covered and refrigerated until Saturday.
Hi Natasha ! I absolutely love this recipe! I been adding a extra step to mine and love it. I beat heavy whip topping with little sugar. Then frost the cake with the original and the whip topping. Then add fresh berries on top. After a few hours, it’s well adsorbed and super yummy! Thank you, you make being a mom such much easier! 😀
It’s my pleasure Tanya! I’m glad you love the recipe! Thanks for sharing your excellent review with other readers!
Hi Natasha, do i have to cut the pastry in 4’s if im doubling the recipe, or can i just do whole sheet for 1 layer?
Hi Julie! I have found that the pastry bakes the most evenly when I cut it into 4’s. If you do try 1 whole sheet of pastry, make sure you poke all around with a fork so it doesn’t rise unevenly.
Hi Natasha, I’m a little confused. In the recipe you say 1/2 Lb butter = 8oz (you put 2 sticks) .Now each stick has 8ozx 2 = 1 Lb ??
Marimar, stick of butter that I use has a 4oz weight. They usually come in the pack of four (1 lb).
Thank you so much for always answering, you are very professional. I am obsessed with your recipes
My pleasure! 😀
Hi Natasha I loved your recipes. I havea question this cream is the same as pastry cream?
Hi Marimar, yes this is basically a simplified version of pastry cream.
Yum! How long does this cake stand and when is it best served?
Hi Julia, this cake is best served the next day after it has had a chance to soften with the cream.
Natasha, how are you today? I want to try and make this cake. I have mastered Tiramisu so great that my husband doesn’t order it in the restarants any more and his business partners make special requests. Now, I want to master Napoleon, our country symbol.
Tel me please, are your cake cream measurements for 2 pastry sheets (8 rectangular pieces) or only 1 sheet? I am trying to see if I need to double them from your cream description. Since you say cream should be layered generously, I want to have enough. After all, cream is what makes Napoleon to stand out from all other pastry cakes!
Also, I looked through some other recipes, their cream is white. In my life I have seen Napoleon with white and golden beige color creams, all tasted good. But I keep thinking that yours is much closer to the real deal, the one we are used to in old Soviet Union 🙂
Hi Mila! I’m so glad you are enjoying the Tiramisu! This cake is for 2 pastry sheets or 1 lb package of Puff Pastry (Pepperidge Farm brand). If you use 2 boxes of puff pastry (2 lbs), you will want to double the cream.
Natasha, thank you.
But what about cream? Is your description for cream for 2 pastry sheets (8 rectangular pieces)? I want to follow the instructions the way you described:
2 eggs and 1 cup light brown sugar, 1 cup light brown sugar, 1/2 cup milk, 2 Tbsp all-purpose flour, 2 sticks of unsalted butter, 1/2 tsp vanilla powder, 1/2 cup chopped walnuts.
Only need to know if I use that much cream on 2 sheets of pastry or less?
Sorry if I got you confused.
Natasha, I will just go ahead and use your exact recipe for 2 sheets and if I need more cream I will repeat the whole 2 eggs and 1 cup sugar process. Will play by ear.
Hi Mila, yes, it is as you described for 8 pieces (2 large pastry sheets sliced into 8 total pieces). You will want to double the cream if doubling the amount of puff pastry. Also, I think I should update and overhaul this recipe to make it more clear. Thanks for asking and bringing that to my attention. 🙂
I originally came to your website when I googled Napoleon cake. I have since fallen in love with your website. I tried this recipe (among many others of Napoleon) and I find it the closest to the “real” deal. All the recipes in Russian weigh the ingredients and they give everything in grams and some people use condensed milk which isn’t really the “real” thing. But your cream tastes the best. The puff pastry, I end up buying the long thin sheets in a speciality store so that it has more layers and they are thinner so the cake is more most (in my humble opinion). But in a pinch I have the pastry sheets you use too and I’ve made your recipe with those too and they taste just as good. 🙂 Thank you again! Please keep them coming!
Hi Ksenia, thank you so much for sharing your wonderful review! 🙂 I bet the long sheets are nice to work with!
Would a store bought pie crust work for this recipe?
Hi Vika, honestly I’ve never tried that before but you would end up with a completely different cake using pie crust.
My pastry cream ‘broke’ (separated and looked grainy, although didn’t taste gritty). I found a solution online that worked for me – I gently warmed about 1/3 cup of heavy cream in a pot over med-low heat and then whisked the broken cream in one large spoonful at a time. It turned out glossy and smooth. Just in case anyone else runs into this problem – you don’t have to start over!
Than you so much for sharing your tip!
Can I make it a day ahead ?
I like the cake. Hope i can make I did once studying in Voronezh 1994. Want to make it again,
I hope you love it!
I have a quick question about the creme. I made it ahead of time and I’m wondering if I should keep it at room temperature or put it in the fridge?
Delicious creme! My kiddo was all over the mixing spoon 😜
Hi Korolina, How far ahead of time did you make it? If it’s just a couple hours, you can leave it at room temperature. If it’s a day ahead, I’d put it in the fridge and bring it back to room temperature before using it – or just until it’s spreadable.
I made this cake last night and let me tell you I’m glad I did my husband said it’s going to be his almost favorite cake. What I did notice though is that 12 min was too much time for the dough one of my rectangles burnt so I kept it for 9 min my second round and it came out perfect 🙂 . Today we enjoing this cake with some coffee !
Thanks again for your wonderful recipes 🙂
You are welcome Irina and thank you for the great review :).
Hi Natasha- beautiful recipes you have here! Keep up the good work! Anyways, I was at my sis-in-laws baby shower and the cake looked very similar to this one you posted here, except it had crushed pistachios in it as well (and what seemed like honey bc it had a sticky texture??). The cake was AMAZING, and so I was wondering if you know of that cake, or if it is perhaps this same recipe with just pistacios, honey, etc. added to it. I know its hard for you to realize since you didn’t try the cake but I am only asking because I know the cake baker is born and raised in Russia! 🙂
hmm… it almost sounds like you are describing baklava. That would be delicous to create a baklava-type of napoleon cake. Here it is if you haven’t seen it yet.
Well now there is only one way to find out- I’ll have to make that baklava! Thank you so much for your truly inspiring recipes.
I’m sure this cake is lovely, but my cream did not turn out, its so thin, I don’t know how I will apply it on the cake. Any advice? I need to thicken it up, its kind of watery :/
Hi Olga, did you let the cream cool for the full 15-20 minutes before adding the butter? Also, was it thick like pudding when you turned the heat off? It should thicken slightly as it cools. You could refrigerate it temporarily to thicken it up if it’s very watery. The cream wasn’t very thick for me either and that is how you want it (see photo after step 6). I hope that’s helpful.
Very good I really like your webside.
Thanks Lu! 🙂
Natasha, thank you so much for this wonderful recipe. How do you rollout the pastry on parchement paper without having it slip and slide all over the counter?
Carefully ;). To be honest, I haven’t found an awesome method for preventing sliding. It helps somewhat when I place the parchment paper over my large cutting board which is a slightly less slick surface. 🙂
Hi Natasha, I made the individual layers for the cake and am wondering if l should leave the layers in a bag over night and then assemble the cake tomorrow? Or would that not be good for the cake?
Hi Emmy! You can absolutely put the cooled cake layers in a plastic bag and leave them out at room temp overnight 🙂
I am a fan of Natasha’s recipes. We tried borscht a few weeks back and it was to die for. Unfortunately I am a bit disappointed with this recipe. Although, it is nice it’s not really what the traditional Russian Napoleon cake is like. I think that making the holes in the pastry is probably unnecessary as it stops the pastry from rising and as a result the cake does not have the fluffiness that Napoleon cakes usually have. It’s nice, but I was expecting something else.
I’m so happy to hear that you are a fan of my recipes :). Thank you Elsa! I’ve tried without poking the holes in it and it was way way way too fluffy and difficult to assemble, and it also became mis-shappen. It may be an issue with store-bought puff pastry. I posted this recipe quite a while ago and I do think it’s time for me to re-visit it and see what improvements I can make. Thanks for taking the time to provide feedback 🙂
Hi, I’m trying to make this cake today and when i read in the ingredients for the cream it says 2 sticks of butter but in your picture there is 4 sticks, did you double the cream for the cake?
Yes the pictures double all of the ingredients because I was making it for a church potluck (I believe there is a note in there somewhere). I have to re-do the pictures on this recipe. Sorry for the confusion.
Hi Natasha, I want to try this, but a confused a little:
how many layers of pastry should it be, without doubling?
If you make the recipe without doubling it, you will have a cake that is 4-layers high. You’ll end up with a total of 8 squares of puff pastry that you will stack and place next to each other to get a rectangular cake.
I’ve never had this before. Is it supposed to served warm the day it’s made or chilled and served the next day? Thanks!
It’s best overnight after the flavors meld and the layers soften. You can refrigerate overnight but serve it at room temp 🙂
Natasha, I am planning to double the recipe, so I’ve bought 2 packs of dough. I am wondering if it’s ok to cut the rolled dough in half instead of 4 pieces? So this way I would have a large cake instead of two side by side cakes? What is your thought of this idea?
Thank you for taking your time answering!
Tanya, Chicago IL
I still cut it into 4 pieces when making the large cake and then put them side by side before frosting them. This way they will rise more evenly. Keep a close eye on it since they tend to get dark quickly! 🙂 The cake will soften with time and you won’t be able to tell it was “pieces” of cake ;).
Hi Natasha. I’m making this cake right now and I quadrupled the recipe and it’s not getting thicker. What should I do?
Do you mean the cream isn’t solidifying? It’s not really supposed to solidify. If you look at the picture where the cream is on the puff pastry, it’s still kind of thin. Does it look that way or is it watery? Did you quadruple the recipe exactly?
Hi . I really like your website and all cool recipe . I have little problem with cutting this cake. For some reason it will start to break. Do you know any way to make little practical so will cut easy ? Let me know thnk u so much .
It’s much easier to cut if you wait until the next day when the layers have had a chance to soften up. There will always be a little bit of “break” to it. Also, a serrated knife makes it easier.
I plan to make this for Thanksgivings. Do I assemble this Wednesday night or Thursday morning? I would like to have some crunch to it. Maybe I should put the top layer before serving?
I would make the whole cake the day or night before your dinner. This will give it time to soften. I hope you LOVE it! 🙂
Can I make this cake a day before? Will it be soggy?
btw thanks for the great recipe!
This cake should be made the day before for best results. 🙂
You are wonderful, very high-quality photos, why do not you put them on their own votemark?
Thank you! What’s a votemark?
Natasha, спасибо за интересный рецепт и подробные инструкции! Мне очень понравилась идея испечь коржи для Наполеона из готового слоеного теста! И я уже приготовила свой Наполеон)))
Thank you Elena, I’m glad you like the cake :).
I have tried so many of your recipes and loved them all. I am so happy to have found this website! Wanted to try out new recipes but didn’t trust most of them…. But your recipes have been coming out great! I cook and bake a lot so it was great to be able to make something different or differently….
I just wanted to mention that I make a similar cake that my family and friends go bonkers over…
We buy our pastry sheets at ‘Cash and carry,’ not sure if you have a store like that, but price-wise it comes out cheaper. Because you kinda buy a lot. 🙂 I always put my dough in the freezer and then have it available at all times 🙂
The cream is also done a little differently. I put 6 yolks (usually make meringue with the whites :-)), 1 cup of sugar, 750 ml of milk, and 1 cup of flour…. You cook this over medium heat until its as thick as sour cream. You let it cool completely (very important rule) after it has cooled completely you add another cup of sugar and a pound of butter (it is a lot of butter) but the cake is heavenly!!! 🙂 I also forgot to mention that you add a teaspoon of vanilla to the cooking part of the cream 🙂
Oh that does sound heavenly. How many puff pastry sheets or pounds of puff pastry do you use? Do you cook it the same as in this recipe?
I first had this cake in Italy and i could not for the love of God find out what it was called! And i now i know! Thank you!
Wow girl, You explain everything soooo well! Thanks for your work.
You’re welcome Alison, I try as best as I can 🙂
Hi darling! Beautiful cake you made there =] hehe. Im going
try to to make it today, I was wondering where did you buy
vanilla powder? I found vanilla sugar! Is that ok if I substitute
the vanilla powder with the vanilla sugar? It shouldn’t make a huge
difference should it? Or should I buy vanilla powder instead
somewhere? Does it make a huge difference in the cake?
You can use liquid vanilla instead. I think the vanilla sugar will have a different effect. 🙂
Do i put the cake in the fridge after its done? Or leave it a side for protitanie?
In winter you can leave it overnight in a cool garage. In summer if you are planning to eat it the next day, refrigerate overnight. For same day cake enjoyment, you can cover lightly with plastic wrap and leave it on the counter.
I have wax paper. But it started burning last time for some reason.
I guess you could just put it on a non-stick baking dish but you have to have multiple ones to roll them out on. Make sure the baking dish is not warm when you roll the dough onto it.
Could I use foil instead of parchment paper? I don’t have time to run to store and I decided to make this today.
I’m not sure how that would change things. I haven’t tried with foil but it would probably work. Do you have wax paper?
Thankyou so much for this recipe, I love the flavour of the cream this cake had and reminded me of my childhood. But there is one question, is there by any way to make the cream a little moist? Like I mean can the cream kind of soak into the dough to make it moist?
I’m planning to experiment with new creams in the future. Nothing currently.
I was only really able to indulge in this cake when I went to my gf’s grandparents house. We broke up and I have been craving this cake ever since. Thanks for the recipe!
Happy to help. I guess 🙂
Nice site, I like that you dream big 🙂 Awesome of your hubby to do the photography. I wanted to say that the puff pastry can easily be made by hand if someone can’t find it in stores, in fact I just made Napoleon completely from scratch for my hubby’s birthday yesterday and it was perfect if I say so myself 🙂
Is there a certain store to buy the puff pastry, or is it sold in any supermarket storte? & thanks for this post, your site is AWESOME!
You can find it at most grocery stores: winco, walmart, fred meyer, I think Albertsons also. Thank you Irina 🙂
Natasha, this recipe looks delicious! Reminds me of the Napoleon my grandmother used to make. I saw another recipe for this cake that used 2 different fillings, one with egg yolks, milk and butter and the second had condensed milk and egg yolks and butter. Have you every heard of that? Is it also traditional? Thanks for your help!
I could see how the condensed milk would work since the mixture almost turns into the texture of a cooked condensed milk. I don’t know about whether or not it is traditional – sorry.
Yum, yum, yum!!!! Loved this cake! It’s so easy to make.
Thanks Natasha 🙂
thank you for everything you do!
keep up the good work!
Oh my, you are very welcome Mr/Mrs Anonymous 🙂
Finally a good napoleon recipe. Just what I was looking for 🙂
THANK YOU !
can u post some cupcake recipes?
My mom, God bless her, taught me a very small fraction of Ukrainian recipes. Everyone loves what I can make. But discovering your blog today has opened up my eyes to not only some more amazing food but to the culture and habits of my mother’s fore bearers. You are bookmarked…fer shur…I can’t wait to make Okroshka, Kiev Cake, Piroshki ( with yeast in the dough, who would have thought).
As an aside, my son recently served store bought (ugh) piroshki to his kids. He said that his 7 year old daughter ate 10! She said that she liked these more than chocolate. My son told her that if she really wanted good piroshki, to ask Nana to make them. Do you think he was giving me a hint??
Natasha, so looking forward to more wonderful ideas/thoughts/and recipes.
Thank you Cathy! Homemade piroshki are the best!! I hope you enjoy the recipes you try.
im a ninth grader working on a history report on russia and i was wondering if you had a puff pastry recipe to go along with this dessert. love your recipes! your very inspiring 🙂
Hi Olivia – thank you! Unfortunately I don’t really have a go-to recipe for puff pastry. I just buy the Pepperridge Farms brand from Winco or Walmart and it works great and it’s easy. It’s also not too expensive when you consider how much butter you need to make puff pastry, so I think it’s worth it to buy it from the store.
Oh my word! This is awesome Natasha! A woman that I know baked this for my friends and I once, but I had no idea what it was called. Thanks for the recipe! 😀
Great! Thanks Natasha!:))))))
This cake looks mouth-watering! Is it crispy when eating it or does it soften up when you put the cream and refrig it? :))))))))
It softens up, but still maintains it’s layers. It doesn’t turn to mush 🙂
Your so awesome! This is the best food website ive ever came across! Love every single of your recipes! All of them are so yummy and the photography is super!
Thank you Galia! I’m so glad you are enjoying the recipes (and photos!) I’ll tell my husband since he is responsible for alot of the photography.
Aww thank you! i eat a ton of cereal too lol Im just really craving for russian food like meat piroshki & meat chebureki and manti! If u have any plez post id appreicate it!
I’ll try to post meat piroshki today. The draft is almost finished.
Can you post some recipes that you ate when you were preggo! Im pregnant and would really want some advice from a professional cook!:)
Hi Galia – I am not professional cook but thank you 🙂 . When I was preggo, my taste buds went a little crazy. I didn’t like the same kinds of food that I normally loved (like shrimp!!) I don’t think I’m the person to ask. I wanted very plain food like buttered macaroni pasta with a pickle on the side. I ate a ton of cereal too. I was afraid that my love of shrimp and garlic and good food in general was gone forever, but as soon as I delivered, I wanted it all!! Sorry, I’m not much help. Hope you have a nice blessed pregnancy.
Great cake will try today! Got all the ingredients!!! Excited lol Thanks for posting this recipe! Can you also post piroshki with meat?
Hi Jenna! Hope you enjoy the cake! Yes, I’ll try to post meat piroshki today.
I came across this cool website and was wondering if youll be able to post a cake thats called “Spartak” its so tasty i really want to bake it! plez post —-dimKa
My Mama makes that cake – I’ll put it on my list 🙂
Hi Natasha you have wonderful recipes! I was wondering if you have any deli sandwiches recipes that i can make my hubby 4 work? Thanks!
Hi Dina – I’ll see what I can do. For now, I have a couple of tea sandwiches and a pastrami sandwich, but the pastrami one is really best served warm. I’ll put your request on my (rapidly growing) to-do list 🙂
Thanks for the cream info! Gonna try!
ohh ok thanks a lot 😀
wow sounds delicious! Do you know by any chance the recipe for the filling like at the Russian store? the one puffy cream?
Sofia – My mother-in-law made this cake today and she said, she let the cream cool almost completely and she beat the softened butter separately until it became a frosting texture, then she mixed the cream and whipped butter together. It was more of a fluffy frosting texture. She sent me a picture and it looked great on the cake!
yay thank you! will make it yum yum yum!!!!!!!!!!!!!