Sugar-Free Napoleon Cake
Indulge guilt-free with this decadent Sugar-Free Napoleon Cake, a healthier take on the classic French dessert. Featuring whole wheat flour for its buttery, flaky pastry layers and a velvety custard sweetened with xylitol, this recipe is perfect for those seeking a refined treat without refined sugar. The custard, infused with creamy milk, golden egg yolks, and a hint of vanilla, is smooth and luscious, pairing beautifully with the crisp pastry for a harmonious bite. With its elegant presentation and deliciously light sweetness, this cake is ideal for special occasions or when you want to impress your guests with a sugar-free dessert. Serve it chilled for a truly refreshing treat!
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Recipe Information
Ingredients
- 200 grams Whole Wheat Flour
- 150 grams Cold Unsalted Butter
- 80 ml Water
- 1 pinch Salt
- 500 ml Milk
- 4 pieces Egg Yolks
- 80 grams Xylitol
- 40 grams Cornstarch
- 1 teaspoon Vanilla Extract
Instructions
1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. For the dough, mix 200 grams of whole wheat flour with a pinch of salt in a bowl. Grate 150 grams of cold unsalted butter into the flour, then rub in with your fingertips until the mixture resembles breadcrumbs.
3. Gradually add 80 ml of cold water, mixing until a rough dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4. After chilling, roll out the dough on a floured surface to a thin sheet. Trim the edges to form a rectangle and cut into three equal pieces.
5. Place the dough pieces onto the baking sheet. Prick each piece with a fork to prevent bubbling. Bake in preheated oven for 15-18 minutes until golden brown. Let them cool completely.
6. Meanwhile, prepare the custard filling. In a medium saucepan, bring 500 ml of milk to a simmer.
7. In a separate bowl, whisk 4 egg yolks with 80 grams of xylitol until pale. Add 40 grams of cornstarch and mix well.
8. Gradually pour the hot milk over the egg mixture, whisking continuously, then return the mixture to the saucepan.
9. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes). Remove from heat and stir in 1 teaspoon of vanilla extract.
10. Allow the custard to cool completely, then beat it again to ensure smoothness.
11. To assemble the cake, place one layer of the baked pastry on a serving platter. Spread a generous layer of custard over it. Repeat the process with the next layers, finishing with a custard layer on top.
12. Optionally, sprinkle with crushed baked pastry trimmings or a dusting of powdered xylitol for decoration.
13. Refrigerate the cake for at least an hour before serving, allowing the flavors to meld together. Serve chilled and enjoy your sugar-free Napoleon Cake!
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1112 mg | 371% | |
| Sodium | 410 mg | 18% | |
| Total Carbohydrate | 289.5 g | 105% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 27.2 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 9.3 mcg | 47% | |
| Calcium | 842 mg | 65% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1730 mg | 37% | |
*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.
