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Napoleon Cake

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A classic Napoleon Cake made with flaky puff pastry layers and rich, creamy custard filling. This elegant dessert is light, crisp, and perfectly sweet.

Ingredients

  • 2 sheets puff pastry (thawed)
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 egg yolks
  • 2 tbsp cornstarch
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter (softened)
  • 1 cup heavy cream
  • 2 tbsp powdered sugar

Instructions

  1. Preheat oven to 400°F (200°C). Roll out puff pastry sheets and place on baking trays.
  2. Prick pastry with a fork and bake for 12–15 minutes until golden and crisp. Cool completely.
  3. In a saucepan, heat milk until warm but not boiling.
  4. In a bowl, whisk egg yolks, sugar, cornstarch, and flour until smooth.
  5. Gradually add warm milk to the egg mixture while whisking, then return to saucepan.
  6. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla. Cool completely.
  7. Beat softened butter and gradually mix into the cooled custard until smooth.
  8. Whip heavy cream with powdered sugar until stiff peaks form, then fold into custard cream.
  9. Layer baked pastry sheets with cream, repeating layers and finishing with cream on top.
  10. Crush one pastry sheet into crumbs and sprinkle over the top.
  11. Refrigerate for at least 6–8 hours before serving.

Notes

  • Chill overnight for best texture and flavor.
  • You can substitute store-bought puff pastry for convenience.
  • Keep refrigerated and consume within 3 days.
  • Dust with powdered sugar before serving for presentation.

Nutrition

Find it online: https://yumfamilyrecipes.com/napoleon-cake/