Love this cake...I've been making this for years. Being of a Ukrainian background i learned how to make this from the little church ladies.... thanks for sharing your recipe and you made it look perfect!!!!
It's not easy to make all of those crispy layers, and you made them to perfection!! Brushing the layers with black tea is a lovely idea, tahnks for sharing your amazing cakes, I'm always enchanted by your skill
Hi Tati!! We have the same cake in Chile 🇨🇱 we call it torta milhojas. Thousand layer cake. We fill it with dulce de leche with custard cream spread and sliced almonds or shredded coconut. Instead of vodka we use pisco.
I like u pronounce it😍😍😍 it's taking me 20mins to even start😂😂😂😂 this cake is amazingly beautiful n look so delicious. I will eat that entire cake wit a fork
Wow that looks wonderful! I watch your videos on a daily🥰 How do you transport your cakes so beautifully to a cake stand from the cake turning table? Thank you!
Thank you so much for watching!! :) I usually use 2 cake spatulas and slide them carefully underneath, then gently transfer the cake. I think I need to do a separate video for that one of these days!
Wow !!that looks amazing i thought was going ro be harder than it looked i want to thank you ,you have given me more confidence into my baking,cooking love what you do hugs ❤❤❤🇨🇦
Seriously cannot wait to make this over the weekend!! Am I able to make the dough for the cake layers ahead of time and put it in the fridge for a couple of days? And maybe the custard too? Благодарю вас заранее!
Hi! One of my favorites! :) Yes, you can make the cake layers ahead of time; just wrap them well to keep them from drying out. Same with the custard. I like to make the custard ahead of time, too. Have fun baking and enjoy!
If you wouldn’t mind making a recipe on how to master croissants!! My dad loves those and I would like to know tips and tricks to making them perfect! Thank you for all of your recipes they’re truly marvelous!!!
@@TatyanasEverydayFood Спасибо большое и успехов вам. Обязательно куплю. Скажите, есть ли у вас рецепт миндального печенья, как в детстве. Много посмотрела рецептов других кондитеров, но не то, у всех получаются тонкие, а я ищу пышные, чтоб блестели и немного тянулись....спасибо за ваше время.
I had a great torte Napoleon at the Propaganda Cafe in Chisinau, Moldova. Now you've inspired me enough to try to make this at home. Multitudinous thanks! :-)
TatyanasEverydayFood - Oh I will. You have been my martial arts baking sensei. ;-) Seriously, your lucid step by step instructions have been so remarkable. You turn complex looking recipes into manageable bites that enable one to create results that not only taste good but are visually beautiful as well. Discovering you has been a godsend, and I thank you so much.
Another showstopper, Tatyanas! I love your channel and have tried a few of your recipes and they are always delicious! You definitely inspire me to become a better baker. Love from Louisiana----------------Tressa Daigle And I wanted to thank you for always answering my questions when I need help. That is so sweet of you!
Hi Tatyana, Thanks for sharing awesome cake recipe. Kindly suggest how to bake the layers in the oven (temperature & time) to be soft. Love from India.
Hi! Thank you for watching! These cake layers are supposed to be slightly crispy. If you want them to be softer, just under bake them by a few minutes so they're just lightly golden.
Hi Tatyana! I just love watching your videos... I tried two of your recipes that I love... I know you do a lot of cakes but could you do a recipe for "coconut cupcakes"?
What a coincidence, I made one today ^-^ it doesn't look as neatly put together as yours, and I used peanut butter-flavored butter cream instead of vanilla custard, but by golly, Napoleon's a delicious cake! (and before that, I bought a nice Kiev cake for my b-day :D :D)
Would finely chopped nuts be good mixed with the crumpled leftover puff pastry you stick on at the end????? Im making this for my husband this week and id like to add the diced nuts...if it will work with the recipe
Thanks for getting back to me!! I just found you a few nights and im now signed up with your blog and following all your social media! Uour cakes are KILLER!!! So beautiful. Ive already started a list of ones i want to do asap. After this will be the chocolate crepe and truffle cream layer cake, then strawberry tart. You're fantastic. I cant wait to dig into your savory recipes as well. Keep them coming. Theres so many chefs out there trying hard to be different but doing the same things...your recipes are so refreshing😊
@@keelynicholas2547 I'm so glad you found me!! :) Hope you enjoy all the amazing cake recipes! :) If you ever have questions, feel free to reach out! :) Thank you!
So sorry Tatiana, I thought this was a promo for the Food Network's Spring Baking show. YOUR RECIPE LOOKS GREAT, and follows the "spirit" of the "true Napoleon" MANY MANY apologies, I was unable to take the other post down.
Tatyana....could you use frozen puff pastry to make layers to save some time? Do you think final result would be just as good....or is it much better to make it from the scratch??
If I were to make the dough or creme custard ahead of time which one would you prefer? If I make the dough balls one night and put it in the fridge overnight or will it dry out? Or rather just make the custard and leave it in the fridge and do the layers the following day. Lol thinking out loud. Thanks so much for the recipe can’t wait to impress my husband(or at least try😂☕️🍰)
You can actually make both ahead of time. The custard will be great in the refrigerator, just make sure to cover it well and give it a whisk before using. Same with the dough, just make sure it's very well covered and you should be good to go! :)
Когда мне жутко лениво возиться с тестом и коржиками- я покупаю не соленые крекеры ( квадратные и примерно 5 минут просушиваю в духовке..чтобы они стали как " стекло" - такие стучащие и подсушенные) и потом в посудине с бортиками - выкладываю лейеры и смазываю кремом и оставляю в холодильнике на ночь ) И знаете - на вкус просто не отличить от самодельных коржей ) зато быстро и так же вкусно)
No worries! I recommend using 2 large forks to blend the butter into the flour. You want to handle the butter as little as possible with your hands. The heat of your hands will cause the butter to get too soft, then you'll need to add more flour.
@@TatyanasEverydayFood ah okay okay that makes sense. So I'm assuming that if I just plop it back into the freezer after rubbing it in won't save it. I'll try the forks then thank you so much for taking the time to reply!
@@kaelzant4221 Placing it back into the fridge is actually an excellent idea! This dough needs to be chilled so the fridge is the perfect spot for it :)
Спасибо, Танюша) обожаю ваш канал и своих знакомых к нему приучила) и новые рецепты находим и заодно и английский учим с вашей помощью) Есть ли у вас страничка в ВК? ( в контакте?) Милая, позитивная и очень светлая девушка) Счастья и добра вам)
Your recipes are incredible; it's the reason why TV stations in the Middle East hijack your channel videos. Though I know it works your last nerve for them to take your content and not compensate you for it, at least you get additional exposure other channels don't.
Hmm, sounds like maybe your oven is too hot so it gets burned on the outside and not done on the inside. Every oven bakes differently, so you maybe just need to adjust!
Hey, Tyan, what's with your wildly varying recipe amounts for the custard in this video and your og recipe? Watching this new video and Я афигел in confusion
I tried your recipe today followed all the steps and everything but the cake didn't come out right. The custard didn't thicken like should have and I am just disappointed. I made Napoleon before and was great this time wanted to try a new recipe and I sure failed. I was thinking after making your cake I would buy your book, but definitely changed my mind
I'm so sorry your recipe didn't turn out well. The custard can separate if cooked at too high of a temperature - it's important to cook it over medium heat. Also, it should thicken as it cools. Hope these tips help
I cooked it over medium heat and it didn’t separate, it just did not become as thick as it should’ve. Maybe I should have used just flour as most recipes call for and not starch
Love this cake...I've been making this for years. Being of a Ukrainian background i learned how to make this from the little church ladies.... thanks for sharing your recipe and you made it look perfect!!!!
I love old church ladies! We learn so much from them! :)
It's not easy to make all of those crispy layers, and you made them to perfection!! Brushing the layers with black tea is a lovely idea, tahnks for sharing your amazing cakes, I'm always enchanted by your skill
Thank you!! :)
الحمدللهfyazahwTSYlťsnoted
Sam you and your mom are
@@TatyanasEverydayFood Sam you
Love every single recipes you make you're as extraordinary as your recipes if not more
Thank you! :)
The original video from a few years back is how I found your channel. Great to see it uploaded again.
That's awesome! Yes, I thought it was time to upload an updated version since it's such a great cake :)
Wonderful cake have made several times!! Thankyou ❤
My pleasure 😊 I'm so happy you're loving the recipe!
Ingredients
For Cake Layers:
2 large eggs
1/4 teaspoon fine sea salt
160 ml cold water
45 ml secret
1 tablespoon white vinegar
400 g butter, cubed
690 g all-purpose flour
For Custard:
6 egg yolks
130 g white granulated sugar
30 g cornstarch
60 ml water
700 ml whole milk
15 g flour
225 g unsalted butter
2 tsp vanilla extract
Sweetened black tea, for soaking
Nutrition
Calories: 545kcal | Carbohydrates: 46g | Protein: 8g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 248mg | Potassium: 133mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1176IU | Calcium: 80mg | Iron: 2mg
I also have the recipe here: tatyanaseverydayfood.com/torte-napoleon/
I love your channel because u always make different deserts that I've never heard of but want to try! Keep up the awsomeness!
Thank you so much for your support! :)
All of your recepies are wonderfull thank u so much 🧡
My pleasure 😊 I'm so glad you enjoy them!
Татьяна.....я преклоняюсь перед вашим талантом!!!!!!!💝
Обязательно попробую спасибо за рецепт
This has got to be my favorite dessert of life!! I love this cake. Ughh you nailed it girl.
It never gets old! :)
I have made this several times and each single time my friends applaud
Wonderful!! :) I'm so glad to hear thtat!
Мой самый любимый тортик, сразу забрасывает далеко в детство. 💖💖
:))
This is delicious!! We have a similar recipe in Mexico, minus the tea and we top with whipped cream and chocolate drizzle.
I would love to try that! :)
Absolutely gorgeous cake!! Thanks Tatyana 😛😊 ❤️
Thank you! :)
What a lovely Torte Napoleon Tatyana! 🙂
I feel that the creamy vanilla custard is what makes this dessert a must bake.
Enjoy your weekend! 🌷
It really is delicious! Thank you - you too! :)
Hi Tati!! We have the same cake in Chile 🇨🇱 we call it torta milhojas. Thousand layer cake. We fill it with dulce de leche with custard cream spread and sliced almonds or shredded coconut. Instead of vodka we use pisco.
That sounds soo amazing! I will have to try it with the caramel filling! I love caramel! :)
I like u pronounce it😍😍😍 it's taking me 20mins to even start😂😂😂😂 this cake is amazingly beautiful n look so delicious. I will eat that entire cake wit a fork
Thank you! :)
These are my favorite videos of yours! The traditional Eastern European foods/pastries! I’m dying to try this and to get your book!
Also, I hope things got resolved with the gem tv or whoever they were and they stopped stealing your content!
This cake in particular is amazing! :)
Gem tv still hasn't reached out but hopefully they got the message!
Wow that looks wonderful! I watch your videos on a daily🥰 How do you transport your cakes so beautifully to a cake stand from the cake turning table? Thank you!
Thank you so much for watching!! :) I usually use 2 cake spatulas and slide them carefully underneath, then gently transfer the cake. I think I need to do a separate video for that one of these days!
TatyanasEverydayFood Thank you so much(: yes please do! Because I’m always wondering how you keep them so perfect on the stand😁
I tried this recipe, it took forever to make but the cake turned out delicious! Thank you for sharing your recipes, I love watching your videos.
Awesome!! :) So glad you enjoyed the recipe! :)
Beautiful as always Tatyana, can you show us how you take care of your skin? all your recipes are stunning.
Thank you! :) I have all my skincare products in my blog shop, all the way at the bottom: tatyanaseverydayfood.com/shop/
FyazaBeautifulasalwys
You're Awesome! and indeed this Torte Napoleon is one of your BEST RECIPE 😍❤
Thank you! :)
Looking very tempting as always 😋
Wow !!that looks amazing i thought was going ro be harder than it looked i want to thank you ,you have given me more confidence into my baking,cooking love what you do hugs ❤❤❤🇨🇦
It's really easy, just a little time consuming to make all the layers! :)
wow beautiful cake beautiful Chef
Thank you! :)
Seriously cannot wait to make this over the weekend!! Am I able to make the dough for the cake layers ahead of time and put it in the fridge for a couple of days? And maybe the custard too? Благодарю вас заранее!
Hi! One of my favorites! :)
Yes, you can make the cake layers ahead of time; just wrap them well to keep them from drying out. Same with the custard. I like to make the custard ahead of time, too. Have fun baking and enjoy!
Great looking cake! Thank you!
Thank you! :)
For dough
1 3/4 cup unsalted butter
5 1/2 cup all purpose flour
2/3 cup cold water
2 eggs ; 3 tablespoon vodka , 1 tablespoon vinegar
Done😀
If you wouldn’t mind making a recipe on how to master croissants!! My dad loves those and I would like to know tips and tricks to making them perfect! Thank you for all of your recipes they’re truly marvelous!!!
🍰🍰🍰🍰👍🏼👍🏼👍🏼👍🏼👍🏼 очень красивый тортик получился, наверное и вкууусный))))
Spasibo! :)
This cake looks heavenly 😍 I would love to see you make nougat or some variation of it, i know the recipe is slightly different in each country.
It’d past midnight here in Australia, and here I am watching you make a beautiful cake lol. Yum I love it
Thank you! :)
Beautyful cake
Would the cream hold up well in the fridge overnight if making it in advance?
Thank you for the recipe 😀
Yes! :) This cream is so great for many recipes. Just cover it and it will stand in the fridge for a week!
Soo excited to make this! Thank you!!
Enjoy!! :)
Beautiful! Nostalgic cake
I can't wait to make this cake ... 😊😋
Enjoy!! :)
Танечка, это ваша книга на столешнице European Cake Cookbook? Если да, то где ее можно заказать?
Yes, that's my cookbook! :)) You can order it on Amazon and Barnes&Noble tatyanaseverydayfood.com/cookbook/
@@TatyanasEverydayFood Спасибо большое и успехов вам. Обязательно куплю. Скажите, есть ли у вас рецепт миндального печенья, как в детстве. Много посмотрела рецептов других кондитеров, но не то, у всех получаются тонкие, а я ищу пышные, чтоб блестели и немного тянулись....спасибо за ваше время.
No, I'm so sorry, I don't have a recipe like that :( I hope you enjoy the book!
I had a great torte Napoleon at the Propaganda Cafe in Chisinau, Moldova. Now you've inspired me enough to try to make this at home. Multitudinous thanks! :-)
Hope you get a chance to make this one and enjoy it all over again!! :)
TatyanasEverydayFood - Oh I will. You have been my martial arts baking sensei. ;-) Seriously, your lucid step by step instructions have been so remarkable. You turn complex looking recipes into manageable bites that enable one to create results that not only taste good but are visually beautiful as well. Discovering you has been a godsend, and I thank you so much.
Timurlane100 You are so kind! I'm so glad to hear that - you made my day!! :))
Спасибо 😊
Another showstopper, Tatyanas! I love your channel and have tried a few of your recipes and they are always delicious! You definitely inspire me to become a better baker. Love from Louisiana----------------Tressa Daigle And I wanted to thank you for always answering my questions when I need help. That is so sweet of you!
Thank you - I'm so glad to hear that! :)) It's my pleasure!
I love you . Can you do a dairy free sweets cause i can't eat milk and cream ☹
Thank you so much for sharing
Thank you for watching! :)
I did already Medovik and Spartak, this is for sure the next one 😊
Yes, definitely try this one, too! :) Enjoy!
Your videos are always so fun to watch!
Hi Tatyana, Thanks for sharing awesome cake recipe. Kindly suggest how to bake the layers in the oven (temperature & time) to be soft. Love from India.
Hi! Thank you for watching! These cake layers are supposed to be slightly crispy. If you want them to be softer, just under bake them by a few minutes so they're just lightly golden.
Hi Tatyana! I just love watching your videos... I tried two of your recipes that I love... I know you do a lot of cakes but could you do a recipe for "coconut cupcakes"?
Hi! I'm so glad you enjoy my videos! I just released a few coconut cake recipes, you can use those for cupcakes, too. :)
You r the queen of cakes 🎂
Great👏👏👏👏
Thank you!
Can't wait to make these
Love the cake. Can you add fruit in the middle
Absolutely! Raspberries and strawberries would taste great :)
You are awesome. Looking forward to your next video.
Hi Tatyana, can I replace the vodka with whiskey ? Vodka is expensive in my country but I have whiskey at home.
Sure, I think that will work well, too! :) enjoy!
@@TatyanasEverydayFood Ok, thank you so much for taking your time to reply. Quarantine is very boring so I might as well bake.
Hey Tatyana 👏🏻. I was wondering if you could do more Russian recipes?
I will try to! :)
What a coincidence, I made one today ^-^ it doesn't look as neatly put together as yours, and I used peanut butter-flavored butter cream instead of vanilla custard, but by golly, Napoleon's a delicious cake!
(and before that, I bought a nice Kiev cake for my b-day :D :D)
That's awesome!! :)
Tatyana, this looks exquisite but why didn't you remove the strawberry 🍓 leaves?
Thank you! I love to have a bit of green for a pop of color :)
Is this cake also included in your book? Thanks!
No, I don't have it in the book! Just on the blog and here :)
I wander, you could cook on those mats that you rolled layers? I haven't seen that yet...
Yes, they're specifically made for baking! I love them! :)
Would finely chopped nuts be good mixed with the crumpled leftover puff pastry you stick on at the end????? Im making this for my husband this week and id like to add the diced nuts...if it will work with the recipe
What an awesome idea!! That would be fantastic! Enjoy :)
Thanks for getting back to me!! I just found you a few nights and im now signed up with your blog and following all your social media! Uour cakes are KILLER!!! So beautiful. Ive already started a list of ones i want to do asap. After this will be the chocolate crepe and truffle cream layer cake, then strawberry tart. You're fantastic. I cant wait to dig into your savory recipes as well. Keep them coming. Theres so many chefs out there trying hard to be different but doing the same things...your recipes are so refreshing😊
@@keelynicholas2547 I'm so glad you found me!! :) Hope you enjoy all the amazing cake recipes! :) If you ever have questions, feel free to reach out! :) Thank you!
Hi 😃 Can I put apple cider vinegar instead of white vinegar?
Yes, the apple cider vinegar will also work. Enjoy! :)
Beautiful and gorgeous and delicious but most of all yummy 👩🍳☺🤗🤩💖💕💞💝💗😊😍🍰🎂
Omg, that looks good!
So sorry Tatiana, I thought this was a promo for the Food Network's Spring Baking show. YOUR RECIPE LOOKS GREAT, and follows the "spirit" of the "true Napoleon" MANY MANY apologies, I was unable to take the other post down.
Classic новый год cake!!!
Yes! :) Always have to have it!
Nice. Thanks
Thankyou soooo much dear
Tatyana....could you use frozen puff pastry to make layers to save some time? Do you think final result would be just as good....or is it much better to make it from the scratch??
Hi! I haven't tried using frozen puff pastry but I don't see why it wouldn't work! Just roll the dough out so it's a bit thinner! :)
@@TatyanasEverydayFood thank you so much! I will try from scratch first....but just in case I mess it up...I would like to have plan B ready... :) lol
I love love cake Napoleon 👍👍👍👍👍
Looks yummy ❤❤
If I were to make the dough or creme custard ahead of time which one would you prefer? If I make the dough balls one night and put it in the fridge overnight or will it dry out? Or rather just make the custard and leave it in the fridge and do the layers the following day. Lol thinking out loud. Thanks so much for the recipe can’t wait to impress my husband(or at least try😂☕️🍰)
You can actually make both ahead of time. The custard will be great in the refrigerator, just make sure to cover it well and give it a whisk before using. Same with the dough, just make sure it's very well covered and you should be good to go! :)
We love you, Tatyana! Recipe looks amazing
Love love 😍
That looks so delicious and as always you look beautiful . 🍰👍☮💖🇺🇸🇺🇸🇺🇸
Thank you! :)
I love napoleons :)
Tanya please make a video with hair treatment tips! Your hair looks so beautiful!!
Thank you! :) I have all my hair products in my blog shop, at the bottom :) tatyanaseverydayfood.com/shop/
Can I chill the dough overnight?
Absolutely! :) That would work perfectly, just make sure to wrap the dough tightly so it doesn't dry out :)
Thanks :3@@TatyanasEverydayFood
Delicious 😋 vkus detstva
Da! :))
The pastry doesn't have sugar at all?
No, no sugar! :)
Когда мне жутко лениво возиться с тестом и коржиками- я покупаю не соленые крекеры ( квадратные и примерно 5 минут просушиваю в духовке..чтобы они стали как " стекло" - такие стучащие и подсушенные) и потом в посудине с бортиками - выкладываю лейеры и смазываю кремом и оставляю в холодильнике на ночь ) И знаете - на вкус просто не отличить от самодельных коржей ) зато быстро и так же вкусно)
Thật sự rất hay
i dont have a food processor to pulse with, can i just rub the butter in the flour with my hands?
No worries! I recommend using 2 large forks to blend the butter into the flour. You want to handle the butter as little as possible with your hands. The heat of your hands will cause the butter to get too soft, then you'll need to add more flour.
@@TatyanasEverydayFood ah okay okay that makes sense. So I'm assuming that if I just plop it back into the freezer after rubbing it in won't save it. I'll try the forks then thank you so much for taking the time to reply!
@@kaelzant4221 Placing it back into the fridge is actually an excellent idea! This dough needs to be chilled so the fridge is the perfect spot for it :)
@@TatyanasEverydayFood that's so that to hear! Thank you so so much! I'll do jsut that!
Hi tatyanaseverydayfood.com I would like see white chocolate cake recipe.Thanks
Спасибо, Танюша) обожаю ваш канал и своих знакомых к нему приучила) и новые рецепты находим и заодно и английский учим с вашей помощью) Есть ли у вас страничка в ВК? ( в контакте?)
Милая, позитивная и очень светлая девушка) Счастья и добра вам)
Спасибо вам огромное за поддержку! Всегда очень приятно читать отзывы! :)
нет, я только на Facebook и Instagram, также на Pinterest
She’s so gorgeous ❤
Your recipes are incredible; it's the reason why TV stations in the Middle East hijack your channel videos. Though I know it works your last nerve for them to take your content and not compensate you for it, at least you get additional exposure other channels don't.
👌
Very nice👍🏻 but I am really concerned about your nails, how do you clean them!
Thank you! :) Nail brush and lots of soap; staying clean is super important for me, I'm a bit of a germaphobe lol!
kindly tell me dear my cake is not properly bake from center
Hmm, sounds like maybe your oven is too hot so it gets burned on the outside and not done on the inside. Every oven bakes differently, so you maybe just need to adjust!
New subbie😋😋😋
Welcome to my channel! :)
What can I use if I don't have vodka? Probably there is a reason for using alcohol.
Hi! You can replace it with more water. It's supposed to help make the layers more flaky
What is it called when a cake -torta-[ is named after your enemy ?
Hey, Tyan, what's with your wildly varying recipe amounts for the custard in this video and your og recipe? Watching this new video and Я афигел in confusion
Hi! Yes, I completely changed the recipe - this is the new and improved version :)
You’re Pretty & I’ll the way you cook
Keep It Up!
😍😍😍😍😍😍
Why do you add Vodka to the puff pastry?
It's suppose to make the dough more flaky but water will work in a pinch :)
K thanks :3 @@TatyanasEverydayFood
This cake made me weak in the knees.
Здравствуйте!А у вас не будет перевода на русский язык под видео?
Hi! I'm sorry, I just don't have time to translate! :(
😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍
always beautiful, luv u
best regard from malaysia
Thank you! :)
I tried your recipe today followed all the steps and everything but the cake didn't come out right. The custard didn't thicken like should have and I am just disappointed. I made Napoleon before and was great this time wanted to try a new recipe and I sure failed. I was thinking after making your cake I would buy your book, but definitely changed my mind
I'm so sorry your recipe didn't turn out well. The custard can separate if cooked at too high of a temperature - it's important to cook it over medium heat. Also, it should thicken as it cools. Hope these tips help
I cooked it over medium heat and it didn’t separate, it just did not become as thick as it should’ve. Maybe I should have used just flour as most recipes call for and not starch