Easy Napoleon Cake Recipe | YumAndJoy

Easy Napoleon Cake Recipe

This Easy Napoleon Cake combines golden, flaky puff pastry layers with rich, homemade custard for a stunning dessert. Inspired by Russian and French traditions, this simplified version of the classic dessert is perfect for any celebration or special occasion.

Why You’ll Love This Recipe

  • Elegant and Decadent: A layered masterpiece that’s as delicious as it is beautiful.
  • Simplified Method: Uses store-bought puff pastry to save time without sacrificing flavor.
  • Perfect for Any Occasion: A showstopping dessert for birthdays, holidays, or casual gatherings.
  • Make-Ahead Friendly: Tastes even better the next day after the flavors meld.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

  • 3 lbs puff pastry sheets (store-bought, thawed)
  • 4 oz Cool Whip (optional, for topping)

For the Custard Filling:

  • 4 egg yolks
  • 1 cup granulated sugar
  • 4 tablespoons all-purpose flour
  • 3 1/2 cups whole milk
  • 1/2 cup unsalted butter, softened
  • 1/2 teaspoon vanilla extract

Directions

1. Prepare the Puff Pastry

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Roll and Bake: Roll out the puff pastry sheets and bake them on parchment-lined baking sheets according to package instructions, until golden and flaky (about 10-12 minutes). Let the sheets cool completely.

2. Make the Custard Filling

  1. Heat the Milk: In a medium saucepan, heat the milk over medium heat until warm but not boiling.
  2. Mix the Egg Mixture: In a separate bowl, whisk together the egg yolks, sugar, and flour until smooth.
  3. Temper the Eggs: Slowly add a ladleful of the warm milk to the egg mixture, whisking constantly to prevent curdling.
  4. Cook the Custard: Pour the tempered mixture back into the saucepan and cook over medium-low heat, stirring constantly, until thickened (about 5-7 minutes).
  5. Add Butter and Vanilla: Remove from heat and stir in the butter and vanilla extract until smooth. Let the custard cool to room temperature.

3. Assemble the Cake

  1. Layer the Cake: Place one puff pastry sheet on a serving platter. Spread a thin, even layer of custard over it. Repeat the process with all the layers, finishing with a layer of custard on top.
  2. Decorate: Crumble any leftover puff pastry and sprinkle it over the top for decoration. Optional: add a dollop of Cool Whip on top or pipe it around the edges.

4. Chill and Serve

  • Cover the cake with plastic wrap and refrigerate for at least 1 hour, or overnight for the best flavor and texture.
  • Slice and serve chilled.

Servings and Timing

  • Servings: 18
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes

Variations

  • Chocolate Napoleon: Add melted chocolate to the custard for a rich twist.
  • Berry Layers: Layer fresh raspberries or sliced strawberries between the puff pastry for a fruity version.
  • Nutty Crunch: Sprinkle crushed nuts, like almonds or hazelnuts, over the top for added texture.
  • Simplified Filling: Use a mix of whipped cream and pre-made pudding for a quicker version.
  • Gluten-Free: Use gluten-free puff pastry if available.

Storage/Reheating

  • Storage: Store the cake in the refrigerator for up to 3 days.
  • Freezing: Freeze the unassembled baked pastry layers for up to 2 months. Assemble the cake after thawing.
  • Reheating: This dessert is served chilled, so reheating is not necessary.

FAQs

1. Can I use pre-made custard?

Yes, store-bought custard works as a quick alternative, though homemade custard gives the best flavor.

2. How do I prevent the pastry from getting soggy?

Ensure the pastry is completely cool before layering, and don’t overload with custard to avoid excess moisture.

3. Can I make this cake ahead of time?

Yes, it’s best made a day ahead so the flavors can meld, and the pastry softens slightly.

4. Can I use frozen puff pastry?

Absolutely! Just thaw it according to package instructions before baking.

5. How do I ensure the custard is lump-free?

Whisk continuously while cooking the custard, and strain it through a fine-mesh sieve if needed.

6. Can I add whipped cream between the layers?

Yes, whipped cream can be used alongside the custard for a lighter texture.

7. What if I don’t have Cool Whip?

You can skip it or replace it with freshly whipped cream.

8. How do I get clean slices?

Chill the cake thoroughly, and use a sharp knife wiped clean after each cut.

9. Can I make mini Napoleon cakes?

Yes, cut the pastry into smaller squares and assemble individual portions.

10. Is this cake overly sweet?

No, the balance of flaky pastry and lightly sweet custard creates a perfect harmony of flavors.

Conclusion

This Easy Napoleon Cake is a showstopping dessert that’s surprisingly simple to make. With layers of flaky puff pastry and creamy custard, it’s a decadent treat that’s perfect for celebrations or special gatherings. Impress your friends and family with this elegant yet approachable dessert. Enjoy every flaky, creamy bite!

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Easy Napoleon Cake Recipe

Easy Napoleon Cake Recipe


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  • Author: asma
  • Total Time: 1 hour 15 minutes
  • Yield: 18 servings 1x
  • Diet: Vegetarian

Description

This Easy Napoleon Cake Recipe features layers of flaky puff pastry and rich homemade custard for a decadent, Russian-French-inspired dessert. Perfect for special occasions or a showstopping treat, this simplified version is as delicious as it is elegant!


Ingredients

Units Scale

Custard Filling:

  • 4 egg yolks
  • 4 tbsp all-purpose flour
  • 1 cup granulated sugar
  • 3 1/2 cups whole milk
  • 1/2 cup unsalted butter (softened)
  • 1/2 tsp vanilla extract

Puff Pastry Layers:

  • 3 lbs puff pastry (store-bought or homemade, thawed if frozen)

Optional Garnish:

  • 4 oz Cool Whip or whipped cream (for topping)

Instructions

Bake the Puff Pastry Layers:

  1. Preheat oven:
    • Preheat your oven to 400°F (200°C).
  2. Prepare the pastry:
    • Roll out the puff pastry into thin sheets, approximately 1/8 inch thick. Cut into rectangles or circles to fit your desired cake size. You’ll need about 10–12 layers total.
  3. Bake:
    • Place the pastry layers on a parchment-lined baking sheet. Prick each sheet with a fork to prevent puffing. Bake for 12–15 minutes, or until golden brown and crispy. Let cool completely.

Make the Custard Filling:

  1. Heat the milk:
    • In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
  2. Whisk the yolks and dry ingredients:
    • In a separate bowl, whisk together the egg yolks, sugar, and flour until smooth.
  3. Temper the eggs:
    • Slowly pour a small amount of the hot milk into the yolk mixture, whisking constantly to prevent curdling. Gradually add the tempered yolks back into the saucepan of milk.
  4. Thicken the custard:
    • Cook the mixture over medium-low heat, stirring constantly, until thickened. Remove from heat and stir in the butter and vanilla extract. Let cool to room temperature.

Assemble the Napoleon Cake:

  1. Layer the cake:
    • Spread a generous amount of custard filling between each puff pastry layer, stacking them carefully. Reserve a small amount of custard for the top.
  2. Finish and chill:
    • Spread the remaining custard or Cool Whip on top. Crush one of the pastry sheets into crumbs and sprinkle over the cake for decoration. Refrigerate for at least 1 hour (preferably overnight) to allow the layers to soften slightly.
  3. Serve:
    • Slice carefully and serve chilled.

Notes

  • For added flavor, mix 1–2 tsp of rum or cognac into the custard.
  • If you prefer a less sweet cake, reduce the sugar in the custard by 1–2 tbsp.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Prep Time: 30 minutes
  • chill time: 1 hour
  • Cook Time: 45 minutes
  • Category: Desserts
  • Method: Baking and Assembling
  • Cuisine: Russian-French
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