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The popular Russian Napoleon cake interpreted differently? That’s possible with this recipe! The quark cream cheese Napoleon cake consists of a fluffy quark dough and a light cream cheese cream. It tastes airy, creamy and refreshing. A detailed recipe for the quark cream cheese Napoleon cake with exact quantities and step-by-step instructions can be found here at the very bottom.
A change from the classic Napoleon cake
This quark cream cheese Napoleon cake is a flavorful change from the classic Napoleon cake. The dough for it is prepared with quark, which makes it taste very soft and fluffy – unlike the classic version, which is rather crunchy. The cream for the cake contains cream cheese. This gives it a light and refreshing flavor.
Use tvorog instead of quark
Instead of quark you can use Russian tvorog in the recipe for the dough. You can buy it in Russian stores and some German supermarkets. It is also very easy to make tvorog by yourself. You should puree the Russian cottage cheese before you knead the dough with it. Since tvorog contains much less liquid, you will need less flour for the dough. This will make the cake layers even fluffier and softer.
Smaller cake – reduce the amount of ingredients
My recipe, which you’ll find below, is for a fairly large quark cream cheese Napoleon cake. It is about 26 cm in diameter and very tall with its 15 cake layers. Such a cake is perfect if you want to serve it for a big family or at a party. If you want the cake rather smaller, you should reduce the ingredient quantities. It is best to prepare half of the specified cake portion. All quantities in the recipe can be halved very well.
In this case you need for the dough
- 250 g quark,
- 150 g sugar,
- 3 eggs,
- approx. 500 g flour,
- 5 g baking soda (sodium bicarbonate),
- 1 pinch of salt.
For the cream you need
- 250 g cream cheese,
- 200 g room warm butter,
- 500 ml milk,
- 100 g sugar,
- 2 eggs,
- 25 g cornstarch.
Make the smaller Napoleon cake with the reduced amounts in the same way as described in the recipe below. Just roll out the cake layers smaller in diameter, or make fewer of them.
The quark cream cheese Napoleon cake is
- creamy,
- fluffy,
- soft,
- with a refreshing note,
- not too sweet,
- very tasty,
- with quark dough and cream cheese cream,
- with many thin layers,
- an eye-catcher on the dining table,
- with some effort to make with ordinary ingredients,
- ideal for a party,
- classic of Russian cuisine in a different way.
Quark cream cheese Napoleon cake recipe with some effort
Since you need to roll out many thin cake layers and bake them individually for the quark cream cheese Napoleon cake just like for the classic version of it, the preparation of the cake involves a certain amount of time. Otherwise, the recipe is not difficult at all. Besides, the effort is worth it, because the cake tastes heavenly delicious.
How to make Quark cream cheese Napoleon cake: tips and tricks
- The amount of flour given here in the recipe below may vary. Add only enough flour to the other ingredients until you get a soft, slightly sticky dough. Do not overdo it with flour, otherwise the cake layers may taste dry.
- Instead of quark, you can use tvorog, which you should then puree beforehand.
- With the recipe below you get a pretty big cake. For a smaller cake, reduce the quantities by half, for example. See my notes here above.
Did you make the quark cream cheese Napoleon cake according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how it turned out and tasted to you.
Not tired of delicious Russian cakes? Try some more:
- Cake “Caramel girl” – recipe for popular Russian caramel cake
- Russian sponge cake with butter cream: popular cake of the Soviet era
- Medovik – classic recipe for popular Russian honey cake
Quark cream cheese Napoleon cake
Ingredients
for the dough
- 500 g quark
- 300 g sugar
- 6 eggs
- approx. 1000 g flour
- 10 g baking soda (sodium bicarbonate)
- 1 pinch of salt
- flour for the work surface
for the cream
- 500 g cream cheese
- 400 g butter room warm
- 1000 ml milk
- 200 g sugar
- 4 eggs
- 50 g cornstarch
Instructions
Preparation of the dough
- Beat eggs, sugar and salt to an airy light mass.
- Mix quark with baking soda, add it to the egg-sugar mixture and mix.
- Add flour in portions to the quark mixture and knead briefly to form a soft, slightly sticky dough.
- Divide the dough into 15 equal pieces, flatten each piece slightly and chill them, covered, for 20 minutes.
- First take one piece of dough out of the fridge, roll it in flour and roll it out very thinly on a sheet of baking paper to a circle of about Ø 26 cm (put the leftover dough from cutting out the circle back in the fridge for now). Place the dough circle together with the baking paper on a baking sheet, pierce it several times with a fork and bake it in a preheated oven at 200 °C top and bottom heat for about 6 - 7 minutes until it turns lightly golden brown or gets lightly golden brown spots. Repeat the same with the other dough pieces and let the 15 cake layers cool down.
- Roll out the leftover dough thinly, cut and bake another cake layer out of it if desired (depending on how much leftover dough you have). Bake also the last rolled out dough scraps and crumble them finely afterwards.
Preparation of the cream
- Mix sugar, eggs and cornstarch to a homogeneous mass without lumps.
- Bring milk to a boil in a thick-bottomed saucepan and remove from heat.
- Immediately add the egg-sugar mixture to the milk in a thin stream, stirring constantly, return the saucepan to the heat, bring the mixture to a boil over medium heat, stirring constantly, and simmer until thickened like pudding, about 5 minutes. Then let the pudding mixture cool to room temperature, stirring occasionally.
- Beat softened butter for about 5 minutes until light and fluffy and creamy.
- Add cream cheese to the butter and beat briefly until homogeneous.
- Add the pudding mixture to the cream cheese and butter mixture in batches and whip each time to a homogeneous cream.
Preparation of the cake
- Spread all the cake layers generously with the cream and stack them on top of each other.
- Brush the edges of the cake with the remaining cream and sprinkle the top and edges with the crumbs. Refrigerate the quark cream cheese Napoleon cake for 8 hours or overnight.
Notes
- The amount of flour given may vary. Add only enough flour to the other ingredients until you get a soft, slightly sticky dough. Do not overdo it with flour, or the cake layers may taste dry.
- With the recipe you get a fairly large quark cream cheese Napoleon cake. For a smaller cake, reduce the quantities by half, for example. See my notes on this above.
- Note the detailed tips and tricks for making the quark cream cheese Napoleon cake at the top of the post.