Napoleon Cake
Indulge in the delicate elegance of a classic Napoleon Cake, a dessert that combines layers of golden, flaky puff pastry with creamy vanilla custard for an unforgettable treat. Perfectly balanced between crisp and creamy textures, this timeless recipe takes you on a journey of rich flavors with simple ingredients like whole milk, eggs, cornstarch, and a touch of vanilla extract. The final dusting of powdered sugar crowns its sophisticated appearance, making it ideal for special occasions or as a centerpiece for your dessert table. With a chill time allowing the flavors to meld beautifully, this Napoleon Cake is guaranteed to impress anyone craving a refined yet nostalgic sweet. Easy to assemble and yielding 10 servings, it’s the ultimate homemade indulgence.
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Recipe Information
Ingredients
- 3 units puff pastry sheets
- 3 cups whole milk
- 1 cup granulated sugar
- 4 units large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon unsalted butter
- 0.5 cup cornstarch
- 0.25 cup powdered sugar
Instructions
Preheat your oven to 400°F (200°C).
Take 3 puff pastry sheets and place them flat on a parchment-lined baking sheet. Use a fork to poke holes all over the pastry sheets to prevent puffing.
Bake the puff pastry sheets for about 15-20 minutes or until they are golden brown and crisp. Allow them to cool completely.
To make the custard filling, begin by heating 3 cups of whole milk in a medium saucepan until it starts to simmer. Remove from heat.
In a separate large bowl, whisk together 1 cup of granulated sugar, 4 large eggs, and 0.5 cup of cornstarch until smooth and pale.
Gradually pour the hot milk into the sugar and egg mixture while continuously whisking to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens. This may take about 5-7 minutes.
Remove the custard from the heat and stir in 2 teaspoons of vanilla extract and 1 tablespoon of unsalted butter. Allow the custard to cool, then refrigerate it until it's set.
Once the puff pastry and custard are cooled, start assembling the cake by placing one puff pastry sheet on a serving platter.
Spread one-third of the custard evenly over the pastry sheet. Repeat the layers, finishing with a pastry layer on top.
Top the final layer of pastry with a dusting of powdered sugar and refrigerate the cake for at least 4 hours or overnight for the best flavor.
Slice and serve chilled.
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 128 mg | 6% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 27.1 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 95 mg | 7% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 137 mg | 3% | |
*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.
