This Simple Napoleon Cake recipe comprises of creamy custard and flaky puff pastry cake base. You won’t imagine how fast and straightforward it is to prepare!
If you appreciate the flavor of homemade custard, you might also fancy our mini fruit tart method or our simple white chocolate creme brulees!
Recipe Specifics
This Simple Napoleon Cake method comes from my aunt Nelya and has been a beloved choice in our family for several years. I simply adore its ease, as well as the smooth custard and flaky cake tiers.
- FLAVOR: The custard in this Napoleon Cake is creamy, buttery, and sugary – yet not overly sweet. It’s flawlessly luxurious.
- CONSISTENCY: The custard’s velvety, rich consistency pairs beautifully with the flakiness of the Napoleon’s pastry tiers.
- TIME: This cake will require 1 hour and 15 minutes.
- SIMPLICITY: With store-bought puff pastry and merely a few ingredients, this Napoleon Cake has never been simpler to prepare.
Required Ingredients
Notes on Ingredients
- Puff pastry sheets- For this rapid and straightforward Napoleon method, you will require store-bought puff pastry sheets (Pepperidge Farm brand).
- Eggs- We are utilizing only the yolks here so divide them with care for the custard.
- Whipped topping- I opt for the exceptionally creamy kind since you need an extremely rich custard.
Additional Options and Replacements
- Exchange pudding for custard- If you wish to really simplify this, you can swap vanilla pudding mix for the custard. The flavor will be somewhat different though.
- Add frosting- Garnish this Napoleon Cake with vanilla and chocolate frosting lines, drawing a knife through them to create a wavy appearance.
- Exchange the milk- For a richer and denser custard, you can utilize heavy cream or condensed milk instead of the milk.
- Adjust for allergens- Substitute the milk and whipped cream for coconut milk-based options, the butter for a plant-based version, and the puff pastry and flour with gluten-free choices.
How to Prepare Simple Napoleon Cake
- Commence the custard-making process. Whip the eggs and sugar in a large bowl. Then incorporate the flour and milk. Mix only until blended.
- Integrate the hot milk. Then gradually pour the hot milk into the egg yolk mixture, stirring briskly.
- Incorporate the remaining components to the pastry cream. Shift it to the stove and carry on cooking over low heat until it thickens. Let the napoleon custard cool completely.
- Thaw and prep the puff pastry. Defrost each puff pastry sheet and position them on a floured surface. Roll them out with a rolling pin and then transfer them to a baking sheet. Vigorously pierce the puff pastry with a fork.
- Cook. Bake in a 400-degree Fahrenheit oven for 20 minutes or until golden brown.
Pro Tip:Â Use the rolling pin to roll the puff pastry and place it on the baking sheet.
- Incorporate the butter into the custard. After the custard has completely cooled, blend in the softened butter, but only 2 Tbsp at a time while mixing in between to prevent separation.
- Conclude the custard. Lastly, blend in the vanilla and thawed cool whip. Mix to combine.
- Construct the Napoleon cake. Distribute the cream among the 5 tiers of pastry sheets and keep the 6th puff pastry sheet for the top.
- Integrate crumbles into the cake. Crumble the reserved puff pastry sheet and coat the top and sides of the cake with the crumbs. Serve as is or garnish it with fresh berries.
Cooking Recommendations
- Mix the hot milk with the eggs rapidly- Stir swiftly while slowly pouring the hot milk to prevent curdling the eggs.
- Incorporate the butter gradually- When adding the butter to the cream, mix in a few tablespoons at a time to prevent separation.
- Thinning the pastry cream- If your Napoleon cream turns out too thick, you can dilute it by adding more milk or even folding in whipped cream.
- Utilize the remaining egg whites- As this recipe only requires egg yolks, use the leftover egg whites to create Raspberry Macarons or Chocolate Meringue Cookies.
Frequently Asked Questions
Napoleon cake is created with flaky, buttery puff pastry layered between sweet vanilla pastry cream. It is then refrigerated to let the pastry layers soak up some of the cream. There are numerous versions of this cake. This particular recipe is a simple and quicker version since store-bought pastry sheets are used.
If your cream was too warm when you mixed in the butter, it may cause curdling and separation. The best course of action is to promptly cool it down when this occurs by placing the bowl of Napoleon cream in an ice bath and whisking vigorously until it reincorporates.
Ideas for Serving
This Simple Napoleon Cake is a delightful treat to serve since it pairs well with numerous other items. Enjoy it with various desserts, cookies, or coffee beverages.
- Biscuits: Accompany this cake with Chocolate Meringue Cookies, Linzer Cookies filled with Raspberry Jam, Meringue Cookies with Berries and Cream, or Cookies And Cream Cookies.
- Tarts: Match this berry-topped Napoleon Cake with fruit-based tarts like Blueberry Tart, Homemade Apple Tart, Perfect Peach Tart, or Simple Cherry Tart.
- Macarons: Indulge in this French delicacy with Chocolate Macarons, Lemon Macarons, Coffee Macarons, or Raspberry Macarons.
- Drinks: Enjoy a slice of this cake with a Pumpkin Spice Latte, Caramel Frappuccino (Starbucks Copycat), Iced Caramel Macchiato, or Hot Chocolate.
Prepare This Dish Early
Advance preparation: In my opinion, a Napoleon cake tastes best the following day when the puff pastry has absorbed the cream. Therefore, feel free to prepare this cake a day in advance and wrap it carefully with plastic wrap or cover it with a cake dome before storing it in the fridge until serving.
Preservation: If extremely moist cakes aren’t your preference, consume this one on the day you make it. However, to preserve it, let it sit out for 1-2 hours initially so the cream can slightly soak into the pastry. Then, cover it with plastic wrap or place it in an airtight container, refrigerating it for 2-3 days.
Freezing: If you opt to freeze it, it will stay fresh for about a year in an airtight container. Just defrost the Napoleon cake overnight when you’re ready to enjoy it.
More Scrumptious French Desserts!
Pear Tart
Chocolate Macaron Recipe
Almond Croissant
Crème Brulée Recipe
Watch the preparation of Napoleon Cake here:
Complete Recipe Instructions
Dans un bol, battre les oeufs et le sucre à l’aide d’un batteur électrique.
Mélanger la farine aux oeufs, puis incorporer 1/2 tasse de lait.
Ajouter 3 tasses de lait dans une casserole et porter à frémissement, mais ne pas laisser bouillir.
Verser lentement le lait chaud dans le mélange d’oeufs tout en remuant constamment avec un fouet.
Transférer la crème dans la même casserole et la replacer sur le brûleur et chauffer à feu moyen-doux. Assurez-vous de remuer constamment jusqu’à épaississement de la crème. Cela peut prendre jusqu’à 15 minutes, soyez patient. Retirer la crème du feu et placer un film plastique directement sur le dessus de la crème pour éviter la formation d’une croûte. Laisser refroidir complètement.
Décongeler chaque feuille de pâte feuilletée et les placer sur une surface farinée. À l’aide d’un rouleau à pâtisserie, étaler chaque feuille pour obtenir un rectangle de 12 x 16 pouces.
À l’aide du rouleau à pâtisserie, transférez la feuille de pâte feuilletée sur une plaque de cuisson. Ensuite, piquez généreusement la pâte feuilletée à l’aide d’une fourchette.
Enfourner dans un four à 400 degrés Fahrenheit pendant 20 minutes ou jusqu’à ce qu’elles soient dorées.
Une fois que la crème est complètement refroidie, ajouter le beurre ramolli mais seulement 2 cuillères à soupe à la fois en mélangeant entre chaque ajout. Cela aidera à éviter la séparation.
Enfin, ajouter la vanille et la garniture Cool Whip décongelée. Mélanger juste assez pour combiner et la crème est prête.
Diviser la crème entre 5 couches de feuilles de pâte feuilletée cuites et réserver la 6ème feuille.
Émietter la feuille de pâte feuilletée réservée et enrober le dessus et les côtés du gâteau avec. À ce stade, vous pouvez laisser le gâteau tel quel ou le décorer avec des fruits frais.
- Remuer rapidement le lait chaud dans les oeufs РRemuer rapidement tout en ajoutant lentement le lait chaud pour ̩viter de cuire les oeufs.
- Ajouter le beurre peu à peu – Lors de l’ajout du beurre à la crème, mélanger quelques cuillères à la fois pour éviter la séparation.
- Éclaircir la crème – Si votre crème pour Napoléon est trop épaisse, l’éclaircir en y ajoutant un peu plus de lait, voire en incorporant de la crème fouettée.
- Utiliser les blancs d’oeufs restants – Puisque cette recette n’utilise que des jaunes d’oeufs, utilisez les blancs restants pour faire des Macarons aux Framboises ou des Cookies Meringue au Chocolat.
Cette recette a été initialement publiée le 11 août 2015, nous l’avons légèrement modifiée depuis.
Calories : 562kcal | Glucides : 50g | Protéines : 8g | Graisses : 36g | Graisses saturées : 11g | Cholestérol : 62mg | Sodium : 215mg | Potassium : 119mg | Fibre : 1g | Sucre : 15g | Vitamine A : 305UI | Calcium : 75mg | Fer : 2.1mg
Cette recette a été initialement publiée le 11 août 2015, nous l’avons légèrement modifiée depuis.
