Napoleon Cake
A classic Russian celebration cake featuring numerous delicate layers of crisp puff pastry generously filled with a rich, creamy custard. This impressive dessert requires patience but rewards with a delightful contrast of textures and a comforting, sweet flavor.
🧂 Ingredients
- 1 kg All-butter puff pastry(High-quality, all-butter puff pastry will yield the best flavor and texture. You can also make it from scratch, which will significantly increase prep time.)
- 1 L Whole milk(Full-fat milk is recommended for a richer custard.)
- 300 g Granulated sugar(Adjust to taste if you prefer a less sweet or sweeter cream.)
- 6 Egg yolks(Large egg yolks are standard. Ensure they are at room temperature for easier incorporation into the custard.)
- 200 g Unsalted butter(Must be softened to room temperature for a smooth, emulsified cream. Using unsalted butter allows control over the saltiness.)
- 1 tsp Vanilla extract(Optional, but highly recommended for enhancing the custard flavor.)
- 50 g Cornstarch or all-purpose flour(Used as a thickener for the custard. Cornstarch will give a glossier finish, flour a slightly more opaque one.)
👨🍳 Instructions
- 1
Prepare the puff pastry layers: Divide the puff pastry into 8-10 equal portions. On a lightly floured surface, roll each portion as thinly as possible into rough circles or rectangles (about 2-3 mm thick). Aim for uniform thickness. Prick each layer all over with a fork to prevent excessive puffing. Place on baking sheets lined with parchment paper. Bake in a preheated oven at 200°C (400°F) for 8-12 minutes, or until golden brown and crisp. Watch carefully as they can burn quickly. Let them cool completely on wire racks. Reserve any scraps; they will be used for crumbs.
⏱️ 1 hour 30 minutes - 2
Make the custard cream: In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch (or flour) until smooth and pale. Gradually whisk in the milk until fully combined. Place the saucepan over medium heat. Cook, stirring constantly with a whisk or wooden spoon, until the mixture thickens considerably and coats the back of a spoon, about 8-10 minutes. Do not let it boil vigorously. Once thickened, remove from heat immediately. Stir in the vanilla extract, if using. Pour the custard into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool to room temperature, then chill in the refrigerator for at least 1 hour.
⏱️ 45 minutes (including chilling) - 3
Finish the cream: Once the custard is completely chilled, beat the softened butter in a separate bowl until light and fluffy. Gradually add the chilled custard to the butter, a few tablespoons at a time, beating well after each addition until fully incorporated and the cream is smooth and homogenous. The mixture should be thick and spreadable.
⏱️ 15 minutes - 4
Assemble the cake: Place one puff pastry layer on your serving plate. Spread a generous layer of the cream evenly over it. Top with another pastry layer and repeat the process, alternating pastry and cream, until all layers are used. Gently press down on the top layer. Trim any uneven edges with a sharp knife.
⏱️ 30 minutes - 5
Prepare crumbs and finish: Take the reserved pastry scraps and bake them until very crisp, then crush them into fine crumbs using a food processor or by hand. Spread these crumbs evenly over the top and sides of the assembled cake. Cover the cake loosely with plastic wrap or place it in an airtight container.
⏱️ 15 minutes - 6
Chill overnight: Refrigerate the cake for at least 8 hours, preferably overnight. This allows the pastry to soften slightly and the flavors to meld, creating the signature texture of a Napoleon cake.
⏱️ 8 hours (minimum)
💡 Pro Tips
- ✓For best results, the cake must rest overnight in the refrigerator to allow the pastry layers to soften and absorb the cream.
- ✓Aim for many thin, evenly baked pastry layers for the characteristic texture.
- ✓The cake is often said to be named after Napoleon Bonaparte, though the exact origin is debated.
- ✓Ensure all ingredients for the cream are at the correct temperature (custard chilled, butter softened) for a smooth, stable consistency.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a richer cream, replace some of the milk with heavy cream or incorporate sweetened condensed milk into the butter before adding the custard.
- Add fresh berries (like raspberries or strawberries) between layers for a fruity contrast.
- A touch of lemon zest can be added to the custard for a brighter flavor.