1-Getting started: Getting started with Russian Cake Napoleon is easier than you might think, and this guide walks you through each part with clear instructions. Begin by preparing the quick puff pastry, which involves mixing the dough and chilling it for the best results. For a link to more tips on handling pastry, check out our puff pastry guide on the blog.

2-First, whisk eggs with a pinch of salt, then stir in cold water, white vinegar, and vodka or cognac if using. In a food processor, pulse all-purpose flour and cold cubed unsalted butter until pea-sized crumbs form, add the egg mixture, and pulse until the dough starts to come together without overworking it. Shape the dough into a log, cut it into four pieces, form each into a ball, flatten into disks, cover, and refrigerate for 1-2 hours.

3-Next, preheat the oven to 400°F and roll out each dough ball into a thin 12.5-inch circle on the back of an inverted baking sheet, dusting with flour as needed and pricking with a fork. Bake for 5-7 minutes until lightly golden, then trim the layers using an 11-inch plate and set aside the scraps for decoration.

4-For the custard, whisk egg yolks with granulated sugar and some whole milk to make a smooth batter, adding flour and more milk as needed. Heat the remaining milk to near boiling, temper the egg mixture, then cook everything in a pot over medium heat while stirring until thickened, about 2-3 minutes. Add vanilla extract and unsalted butter, whisk until smooth, strain if needed, and cool by pouring into a shallow container with plastic wrap touching the surface.

5-Assemble the cake by placing a dab of custard on a plate, layering the baked sheets with custard, and finishing with crumbs on top and sides. Chill before serving, and remember you can use store-bought puff pastry as an alternative for quicker prep.