• Napoleon Cake. Photo: Adi Shilon.
    Napoleon Cake. Photo: Adi Shilon.
  • Alex Lubnov. Photo courtesy of the family
    Alex Lubnov. Photo courtesy of the family

Napoleon Cake for Alex Lubnov

Their favorite dish: Alex Lubnov is the best son, husband and father in the world. Adi Shilon made him his favorite Napoleon cake

Every chance he gets, 32 year old Alex Lubnov picks his 2 year old son, Tom, up early from day care and takes him to the beach. Alex made his way from Russia to Ashkelon at the tender age of eight; he fell in love with the city, its beaches and surfing and in return the city brought him the love of his life, Michal, his partner for the past decade.

But next in line, after Michal and Tom of course, is Alex’s love of nature. Riding around in his 4×4 Jeep, is Alex’s favorite way to experience the outdoors, and he is an enthusiastic member of the 4X4 community in Israel. Alex loves exploring off roading trails and serves as a guide to others who want to see the beauty of Israel with him. He loves Israeli music and never passes up the opportunity to go to a live show. 

When you think of Alex, you can’t help but focus on his huge and pure heart. You have only to meet him to feel his desire to help and support others. He is the best husband, father and son on earth. A few months ago, Alex and Michal found out they’re pregnant again and Alex was thrilled to be able to give a little brother or sister to Tom.

Alex was working at the party in Re’im as a bar manager and was kidnapped by Hamas and taken to Gaza before he could escape. His son Tom misses him and keeps looking for him.

Ingredients for Napoleon Cake

For the dough:

  • 2½ cups (320 grams) flour
  • 1/2 teaspoon Salt
  • 7 oz (200 grams) butter cold, cut into small cubes
  • 90 ml water
  • 1 tablespoon vinegar
  • 1 tablespoons Vodka
  • 1 egg

For the cream:

  • 2½ cups (600 grams) milk
  • 5 egg yolks
  • ⅓ cup (70 grams) Sugar
  • ¼ cup (40 grams) cornstarch

For the second part of the cream:

  • 3/4 cup (170 grams) butter room temperature (should be same temperature as the cream)
  • ⅓ cup (40 grams) confectioner's sugar
  • 1 teaspoon vanilla extract good quality
  • 2/3 cup (150 grams) whipping cream


Prepare the dough:

  • 1. Mix the flour with the salt and crumble the butter into it with a pastry cutter or a fork until the lumps of butter are the size of peas. Make a well in the center and pour the rest of the dough ingredients in. Mix while gently kneading until a cohesive dough in which you can see small lumps of butter. It is really important to work quickly and not to knead too much. Wrap in plastic wrap and refrigerate overnight.

Prepare the cream:

  • 2. Bring milk to a boil. Meanwhile, beat egg yolks with sugar and cornflour. Temper the eggs by pouring ladlefuls of hot milk in, while whisking constantly, transfer the entire mixture back to the pot and continue to cook over medium heat, whisking constantly until the cream is perfect. Place in a bowl and completely cover the surface of the cream with plastic wrap. Put in the fridge to chill overnight.

  • 3. The next day, remove the cream and butter from the refrigerator, and let come to room temperature. Heat the oven to 400F (200C) degrees on fan/convection/Turbo. Divide the dough into eight pieces and keep covered in the refrigerator.

  • 4. Flour a piece of parchment paper and place a portion of dough on it. Dust again with flour (don't be afraid) and roll out as thinly as possible. Place the bottom of a mold or plate (mine is 7.5"/20cm) on the dough and cut around it. Leave the rest of the dough where it is. It will be used for coating. Pierce the circle with a fork and bake for ten minutes until properly browned. Repeat the process until you have rolled out and baked the rest of the dough. Set aside to cool.

Finish the cream:

  • 5. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, powdered sugar and vanilla until fluffy. Continue mixing on low speed and gradually add the egg yolks, two tablespoons at a time, until the mixture is uniform. Whip the cream in a separate bowl until firm, and gently fold the cream into the egg mixture.  

Assemble the cake:

  • 6. Separate the cream into 9 portions. Place a little cream on a serving plate and top it with the first layer of dough. Spread with another layer of cream and place another layer of dough. Continue like this with all the layers and apply another layer of cream on top and around. Crumble the rest of the dough and stick it all over the cake. Put in the fridge for at least 24 hours and preferably two days.  

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This recipe is part of Adi Shilon’s “Their Favorite Dish” project, which tells the story of 60 abductees through the recreation of their favorite recipe for a pastry or dessert. For all the details and additional recipes in the project.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.