Print

Creamy Napoleon Cake

creamy Napoleon cake - featured image
Print Recipe

This creamy Napoleon cake features flaky layers of puff pastry and a rich vanilla custard filling, topped with whipped cream and pastry crumbs. It’s an easy, show-stopping dessert perfect for parties and celebrations.

Ingredients

Scale
  • 2 sheets frozen puff pastry (about 17.5 oz total)
  • 2 tbsp all-purpose flour (for dusting)
  • 1 large egg, beaten with 1 tbsp water (egg wash, optional)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 3 tbsp cornstarch
  • 1/4 cup unsalted butter, softened
  • 2 tsp pure vanilla extract
  • 1 cup heavy whipping cream (for whipped cream layer, optional)
  • 2 tbsp powdered sugar (for whipped cream)
  • 1/2 tsp vanilla extract (for whipped cream)
  • Crumbled pastry scraps (from trimming layers)
  • Fresh berries (raspberries or strawberries, optional)
  • Powdered sugar (for dusting, about 1 tbsp, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Unfold puff pastry sheets and lightly dust with flour. Roll each sheet to about 1/8 inch thick.
  3. Trim edges and cut each sheet into three equal rectangles (about 10 x 4 inches each). You should have six layers total.
  4. Place rectangles on baking sheets. Prick all over with a fork. Brush lightly with egg wash if desired.
  5. Bake for 12-15 minutes, rotating halfway, until golden and crisp. Cool completely. Save trimmings for garnish.
  6. In a medium saucepan, combine milk and heavy cream. Heat over medium until just steaming.
  7. In a bowl, whisk eggs, sugar, and cornstarch until smooth. Slowly pour hot milk mixture into eggs, whisking constantly.
  8. Return mixture to saucepan. Cook over medium heat, stirring nonstop, until thickened (about 5-8 minutes).
  9. Remove from heat. Stir in butter and vanilla. Let cool to room temperature, then refrigerate until chilled (at least 30 minutes).
  10. In a large bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Chill until ready to use.
  11. Place first pastry layer on serving platter. Spread with a thin layer of custard. Top with next pastry, repeat custard. After three layers, spread whipped cream instead of custard for a lighter middle.
  12. Continue layering, alternating custard and whipped cream as desired, finishing with a pastry layer on top.
  13. Gently press down to settle the layers.
  14. Spread remaining custard over the top layer. Sprinkle with crumbled pastry scraps and dust with powdered sugar. Add fresh berries if desired.
  15. Refrigerate cake for at least 1 hour before slicing.
  16. Slice with a sharp, serrated knife, wiping between cuts for clean edges.

Notes

Keep ingredients cold for best pastry results. Prick pastry thoroughly before baking to prevent puffing. Chill cake well before slicing for neat layers. For gluten-free or dairy-free adaptations, use suitable puff pastry and plant-based milk/cream. Cake can be made a day ahead and slices best when cold.

Nutrition

Keywords: Napoleon cake, creamy dessert, flaky pastry, vanilla custard, party dessert, layered cake, French dessert, easy cake recipe

Find it online: https://jodierecipes.com/creamy-napoleon-cake-recipe-easy-flaky-layered-dessert-for-parties/