Low Sodium Napoleon Cake
Treat yourself to the elegance of dessert with this **Low Sodium Napoleon Cake**, a refined twist on the classic French pastry. This recipe pairs delicate, flaky layers of homemade pastry with a luscious low-sodium custard cream filling, perfectly whipped to creamy perfection. Crafted with health-conscious ingredients like unsalted butter and low-sodium whipped cream, it's a delightful option for those seeking lower-sodium indulgences without compromising on flavor. With hints of vanilla and optional fresh berry garnishes, this show-stopping dessert is as beautiful as it is delicious. Perfect for special occasions or weekend baking adventures, the recipe is designed to be approachable yet impressive, with every step ensuring a masterpiece worthy of sharing. Indulge in the satisfying texture and balanced sweetness of this sophisticated treat—serve chilled for the ultimate experience!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 250 grams unsalted butter
- 180 milliliters ice water
- 1 teaspoon apple cider vinegar
- 500 milliliters whole milk
- 4 egg yolks
- 50 grams cornstarch
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 250 milliliters low sodium whipped cream
- 100 grams fresh berries (optional, for garnish)
Instructions
In a large mixing bowl, combine 500 grams of all-purpose flour with 250 grams of chilled unsalted butter cut into small cubes. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Add 180 milliliters of ice water and 1 teaspoon of apple cider vinegar to the flour mixture. Stir until the dough starts to come together. Be careful not to over-mix.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least an hour.
After the dough has chilled, preheat your oven to 200°C (390°F). Divide the dough into 6 equal portions.
Roll each portion into a thin rectangle about the size of a baking sheet. Place each sheet on a parchment-lined baking tray.
Poke holes in the dough with a fork to prevent bubbling and bake for about 15 minutes or until golden brown. Let them cool completely.
To make the filling, in a medium saucepan, heat 500 milliliters of whole milk over medium heat until just simmering.
In a bowl, whisk together 4 egg yolks, 50 grams of cornstarch, and 100 grams of granulated sugar until smooth.
Slowly pour the hot milk into the egg yolk mixture while whisking continuously. Then, pour the mixture back into the saucepan.
Cook over medium heat while stirring constantly until thickened and boiling. Remove from heat and stir in 1 teaspoon of vanilla extract.
Cover with plastic wrap directly on the surface to prevent a skin from forming and let it cool completely.
Once the pastry sheets and custard are cool, fold in 250 milliliters of low sodium whipped cream into the custard until well combined.
Assemble the cake by stacking the baked pastry layers and spreading a layer of the prepared filling between each one.
Optionally, garnish the top with fresh berries or additional whipped cream.
Refrigerate the cake for at least 2 hours before serving to allow the layers to set.
Serve chilled and enjoy your low sodium Napoleon Cake.
Nutrition Facts
Calories |
5068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.0 g | 358% | |
| Saturated Fat | 158.4 g | 792% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1437 mg | 479% | |
| Sodium | 361 mg | 16% | |
| Total Carbohydrate | 585.3 g | 213% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 153.5 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 955 mg | 73% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 1654 mg | 35% | |
*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.
