Ok, here we go. This cake is VERY good, but also very rich and very time-consuming 
But if made for special people, the time is well invested 
Napoleon Cake
INGREDIENTS
For the dough:
5½ cups (690 g) Gluten-free Flour (I used a store bought universal gluten-free flour mix)
1¾ cup (400 g) Butter cold and cubed
2 Eggs
¾ cup + 1 tablespoon (200 ml) Ice water
1 tablespoon white vinegar
½ teaspoon Salt
For the cream:
6 Egg yolks
⅓ cup (43 g) Cornstarch
3 cups (720 ml) Almond Milk
1 cup (230 g) Butter
¾ cup + 2 tablespoons (175 g) Sugar
2 teaspoons Vanilla extract
OPTIONAL:
Salted caramel sauce
INSTRUCTIONS
Make the dough: In a small bowl whisk eggs, water, vinegar and salt. Set aside.
Place the flour, salt, and butter into a food processor and pulse until crumbs are formed. Transfer to a large bowl, add wet ingredients, mix until dough forms. Transfer to a lightly floured surface, knead with your hands until smooth. Divide into 10-12 equal parts, shape into balls, cover with plastic wrap and refrigerate for at least 1 hour
Meanwhile make the cream: in a large bowl, whisk egg yolks, sugar and cornstarch. Whisk until smooth and set aside. In a medium saucepan heat milk, stirring occasionally, until hot but not boiling. Turn the heat off. Temper the eggs: gradually add the hot milk into the egg yolk mixture, whisking constantly. When combined, pour the mixture back to the saucepan, heat over medium-low heat, stirring frequently, until thickens, about 7-8 minutes. Remove from heat, add butter and vanilla extract, stir until smooth. Place a plastic wrap directly on top of the cream to avoid skin and let cool completely.
Preheat oven to 375F (190C).
On a parchment paper, roll each ball into VERY thin layer, trim the rolled dough using a 26 cm cake ring/cake pan. Pierce each layer with a fork (that is really important, because otherwise your Layer will not stay even). Leave the leftovers on the paper and bake them with the layer.
Bake for 10-12 minutes, until slightly golden. Repeat with the remaining dough. Let cool to room temperature.
Once the cake layers are cooled you can assemble the cake. Spread about 3 tablespoons of cream on one layer, I put selfmade salted caramel sauce on top oft he cream but that is optional, stack the second layer on top and repeat until you have no layers left. Spread extra cream on top and sides.
Place the leftover dough into a food processor and pulse into fine crumbs.
Spread cake crumbs on top and sides of the cake.
Refrigerate the cake overnight before serving.
ENJOY
But if made for special people, the time is well invested The story behind the Napoleon cake, which is particularly popular in Russia, is not 100% clear. But there are two main theories:
- According to widespread Russian tradition, the Napoleon cake was first baked in Moscow in 1912 to celebrate the 100th anniversary of the victory over Napoleon Bonaparte in 1812. The cake is said to have originally been triangular to commemorate Napoleon's hat. The traditional twelve layers are said to symbolize the twelve battles against Napoleon, the white cream stands for the Russian winter and the puff pastry for the disintegration of the French army.
- Another theory is that the cake originated in Naples and was originally called “Napolitan cake”. It was only later that the name was etymologically reinterpreted as “Napoleon”.
- According to widespread Russian tradition, the Napoleon cake was first baked in Moscow in 1912 to celebrate the 100th anniversary of the victory over Napoleon Bonaparte in 1812. The cake is said to have originally been triangular to commemorate Napoleon's hat. The traditional twelve layers are said to symbolize the twelve battles against Napoleon, the white cream stands for the Russian winter and the puff pastry for the disintegration of the French army.
- Another theory is that the cake originated in Naples and was originally called “Napolitan cake”. It was only later that the name was etymologically reinterpreted as “Napoleon”.
Napoleon Cake
INGREDIENTS
For the dough:
5½ cups (690 g) Gluten-free Flour (I used a store bought universal gluten-free flour mix)
1¾ cup (400 g) Butter cold and cubed
2 Eggs
¾ cup + 1 tablespoon (200 ml) Ice water
1 tablespoon white vinegar
½ teaspoon Salt
For the cream:
6 Egg yolks
⅓ cup (43 g) Cornstarch
3 cups (720 ml) Almond Milk
1 cup (230 g) Butter
¾ cup + 2 tablespoons (175 g) Sugar
2 teaspoons Vanilla extract
OPTIONAL:
Salted caramel sauce
INSTRUCTIONS
Make the dough: In a small bowl whisk eggs, water, vinegar and salt. Set aside.
Place the flour, salt, and butter into a food processor and pulse until crumbs are formed. Transfer to a large bowl, add wet ingredients, mix until dough forms. Transfer to a lightly floured surface, knead with your hands until smooth. Divide into 10-12 equal parts, shape into balls, cover with plastic wrap and refrigerate for at least 1 hour
Meanwhile make the cream: in a large bowl, whisk egg yolks, sugar and cornstarch. Whisk until smooth and set aside. In a medium saucepan heat milk, stirring occasionally, until hot but not boiling. Turn the heat off. Temper the eggs: gradually add the hot milk into the egg yolk mixture, whisking constantly. When combined, pour the mixture back to the saucepan, heat over medium-low heat, stirring frequently, until thickens, about 7-8 minutes. Remove from heat, add butter and vanilla extract, stir until smooth. Place a plastic wrap directly on top of the cream to avoid skin and let cool completely.
Preheat oven to 375F (190C).
On a parchment paper, roll each ball into VERY thin layer, trim the rolled dough using a 26 cm cake ring/cake pan. Pierce each layer with a fork (that is really important, because otherwise your Layer will not stay even). Leave the leftovers on the paper and bake them with the layer.
Bake for 10-12 minutes, until slightly golden. Repeat with the remaining dough. Let cool to room temperature.
Once the cake layers are cooled you can assemble the cake. Spread about 3 tablespoons of cream on one layer, I put selfmade salted caramel sauce on top oft he cream but that is optional, stack the second layer on top and repeat until you have no layers left. Spread extra cream on top and sides.
Place the leftover dough into a food processor and pulse into fine crumbs.
Spread cake crumbs on top and sides of the cake.
Refrigerate the cake overnight before serving.
ENJOY
