Russian Cake Layers (Print Version)
# Ingredients:
→ Quick Puff Pastry
01 -
400g of unsalted butter, either frozen or chilled, diced up
02 -
2 eggs
03 -
160ml of cold water
04 -
780g of all-purpose flour, sifted
05 -
3 tbsp of vodka or cognac (you can swap it with water)
06 -
2 tbsp of white vinegar
07 -
1/8 tsp kosher salt
→ Egg-Yolk Custard Cream
08 -
7 egg yolks
09 -
1.5 liters of whole milk
10 -
400g of granulated sugar
11 -
1 tbsp of vanilla extract
12 -
85g of all-purpose flour, sifted
13 -
200g of unsalted butter
# Instructions:
01 -
In a big bowl, whisk together 2 eggs and 1/8 tsp of kosher salt. Add 160ml of cold water, 2 tbsp of white vinegar, and 3 tbsp of vodka or cognac. Set it aside for now.
02 -
Throw 400g of cold, cubed butter and 780g of sifted flour into a food processor. Blend until the mixture has little chunks about the size of peas.
03 -
Pour the egg mixture into the butter-flour combo and keep pulsing until the dough starts clumping but isn't fully formed yet. Gently knead on a clean surface until it just comes together.
04 -
Split the dough into 4 even pieces, flatten each into disks, and wrap them up tightly with plastic wrap. Pop them into the fridge for 1-2 hours, or keep them there for a few days if prepping ahead.
05 -
Grab a saucepan and whisk 7 egg yolks with 400g of sugar. Add a splash of milk to blend easily, then mix in 85g of sifted flour until it's smooth with no lumps.
06 -
Warm up 1.5 liters of whole milk over medium heat, stirring regularly to make sure it doesn't stick to the bottom. Use a microwave as a backup if you like.
07 -
We've got to temper the eggs! Slowly drizzle the hot milk into the egg mixture while whisking non-stop so the eggs don't scramble.
08 -
Set the pan back on medium heat and stir constantly as it cooks. Let it boil for about 2-3 minutes until thickened. Take off the heat, toss in 1 tbsp of vanilla extract and 200g of butter, and stir until smooth. Strain if needed.
09 -
Crank the oven to 200°C. Roll each dough ball into a circle about 32cm wide. Prick them with a fork and bake on a tray for 5-7 mins until lightly golden. Trim each one to a 28cm circle while warm, keeping the scraps for later.
10 -
Lay one baked layer on a plate, spreading a bit of cream to make it stick. Add 1/8 of the custard onto each layer, stacking them up. Cover the sides with cream and sprinkle the crumbled scraps on top. Chill before serving.
# Notes:
01 -
You can enjoy the dessert fresh for a crisp bite or leave it in the fridge for 24-48 hours for a softer texture.