Due to ingredient limitations, margarine often replaces butter, the cream is sometimes made without eggs, and the cake layers are more brittle than a traditional pâte feuilletée, but as each family makes it their own way, you’d be pressed to find two recipes that agree on what makes a perfect one. It was created in 1912, when it was created to honor the 100th anniversary of Russia’s defeat of Napoleon’s invasion - initially it was shaped to resemble his triangular bicorne (hat) the crumbs are said to represent the snow that did the French troops in. In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in color. Sift or whisk together flour, baking powder and salt in a medium bowl. Then, add the flour and mix with a wooden spoon until it’s fully incorporated. The Russian version has far more layers and, like the Russian Honey Cake, is coated with crumbs made from extra cake. 1 teaspoon or tablespoon ground cinnamon (see Note up top for explanation) Heat oven to 350☏. First, whisk together the melted butter, both white and brown sugar, cinnamon, and salt until the sugar starts to dissolve and everything is evenly mixed. The Napolyeon Tort is inspired by a classic mille-feuille (French for “thousand leaves”) which is made with layers of puffed pastry filled with pastry cream. This cake is a Russian New Year’s Eve tradition, and therefore no, this recipe I’ve been promising to share for 15 years isn’t late, rolling up here with a mere 36 hours left in the year, it’s exactly on time.
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