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Napoleon cake with beer puff pastry and plombir cream

Napoleon cake with beer puff pastry and plombir cream

This Napoleon cake tastes even crispier, more tender and creamier. Its secret ingredient is beer, which makes the dough especially flaky. The plombir cream gives the cake a sweet and sour and creamy flavor. According to this recipe you make the Napoleon cake with beer yourself.
Course Dessert
Cuisine Russian
Prep Time 2 hours 15 minutes
Cook Time 20 minutes
Cooling time 3 hours 20 minutes
Servings 10


for the dough

  • 155 ml wheat beer (cold)
  • 250 g butter (frozen)
  • 375 g flour
  • 1 pinch of salt
  • flour for the work surface

for the cream

  • 525 g sour cream
  • 195 g butter (room temperature)
  • 195 g sugar
  • 2 eggs
  • 55 g cornstarch
  • vanilla


Making the dough

  • Mix flour and salt in a mixing bowl.
  • Quickly rub frozen butter coarsely into the flour, rolling it again and again in the flour, and with the help of a dough scraper, mix the flour regularly with the already grated butter.
  • Add cold wheat beer and mix briefly and quickly, preferably with the dough scraper, to form a non-homogeneous dough consisting of coarse crumbles.
  • Dust the work surface with flour. Quickly shape the dough into a non-homogeneous sausage, cut the sausage into 12 pieces, cover and chill for 1 hour.
  • First take one piece of dough out of the fridge, roll it in flour, roll it out very thinly on a sheet of baking paper to a Ø 20 cm circle (put the leftover dough from cutting out the circle back in the fridge for now), pierce it several times with a fork and bake it immediately in a preheated oven at 210 °C top and bottom heat for about 7 minutes. Repeat the same with all the other dough pieces and let the 12 cake layers cool down.
  • Also roll out the leftover dough thinly, bake it in the same way as the cake layers and crumble it.

Making the cream

  • Mix eggs, sugar and vanilla.
  • Add cornstarch and stir it thoroughly until there are no lumps.
  • Add sour cream and mix until homogeneous.
  • Heat the sour cream mixture in a bain-marie, stirring, for about 20 minutes, until it has thickened slightly (about the consistency of pudding), then let it cool to room temperature, stirring occasionally.
  • Beat softened butter for about 5 minutes until creamy and light in color.
  • Add the sour cream mixture in batches, whipping it each time until it is a homogeneous cream. Then chill the plombir cream for 20 minutes.

Making the cake

  • Spread the cream on all the cake layers and stack them on top of each other.
  • Spread the rest of the cream around the edges of the cake and sprinkle the crumbs on top and around the edges. Chill the Napoleon cake for 2 hours.


  • It is important that butter is frozen and beer is cold for the dough, so that the dough tastes really flaky at the end.
  • In no case knead the dough to a homogeneous mass and in no case too long. It should have only a roughly homogeneous, crumbly consistency.
  • The dough can also be used to make larger and fewer cake layers.
  • Both the sour cream and the butter should be at room temperature, and both should be at about the same temperature when whipped together to make the cream, so that they can combine well and the cream does not curdle.
  • Note the detailed tips and tricks for making the Napoleon cake with beer puff pastry and plombir cream at the top of the post.