Gluten-Free Napoleon Cake
Celebrate indulgence with this elegant Gluten-Free Napoleon Cake, a refined twist on the classic French dessert tailored for gluten-free diets. Layers of crispy, golden puff pastry embrace rich homemade vanilla custard, made from egg yolks, creamy whole milk, and fragrant vanilla bean for a luscious filling that's perfectly smooth and decadent. Topped with a delicate dusting of powdered sugar, this dessert is a show-stopping centerpiece that's as delicious as it is gorgeous. Whether you're hosting a dinner party or satisfying your sweet tooth, this gluten-free option delivers on flavor and texture without compromise. Simple to assemble and chilled to perfection, this dessert is your ticket to authentic patisserie sophistication with a gluten-free spin! Perfect for special occasions or an indulgent treat at home, each bite combines a delightful crunch with velvety creaminess.
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Recipe Information
Ingredients
- 2 sheets Gluten-free puff pastry sheets
- 500 ml Whole milk
- 150 g Sugar
- 1 whole Vanilla bean
- 6 large Egg yolks
- 40 g Cornstarch
- 60 g Unsalted butter
- 30 g Powdered sugar
Instructions
Preheat the oven to 200°C (392°F).
Lay the gluten-free puff pastry sheets on a baking sheet lined with parchment paper. Prick them lightly with a fork to prevent bubbling.
Bake the pastry sheets for about 15 minutes or until golden brown and crisp. Let them cool completely on a wire rack.
For the custard, pour 450ml of the whole milk into a medium saucepan. Add sugar and the seeds scraped from the vanilla bean along with the bean itself.
Heat the milk mixture over medium heat until it just begins to simmer, then remove the vanilla bean.
In a separate bowl, whisk the egg yolks and cornstarch together with the remaining 50ml of milk until smooth.
Slowly pour a third of the hot milk mixture into the yolk mixture while continuously whisking to temper the eggs.
Return the tempered mixture to the saucepan with the rest of the milk.
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil.
Remove from heat and whisk in the butter until melted and incorporated.
Transfer the custard to a bowl, cover with plastic wrap pressed directly against the surface to prevent a skin from forming, and chill until completely cool.
Assemble the cake by placing one pastry sheet on a serving platter. Spread half of the cooled custard evenly over the pastry.
Top with the second pastry sheet and spread the remaining custard over it.
Dust the top generously with powdered sugar.
Chill the cake in the refrigerator for at least 2 hours to set before serving.
Cut into squares with a sharp knife and enjoy your elegant Gluten-Free Napoleon Cake.
Nutrition Facts
Calories |
2367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1302 mg | 434% | |
| Sodium | 560 mg | 24% | |
| Total Carbohydrate | 284.0 g | 103% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 207.1 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 798 mg | 61% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
