Easy Napoleon Cake

by Alyona's Cooking
napoleon cake- dessert

Napoleon cake is a puff pastry dessert that is soaked and then covered in a whipped cream frosting! Many recipes have custard frostings but not this one!

Slicing a puff pastry cake is much easier now with these two little sized rectangle cakes. The syrup used for soaking this cake not only boosts up the flavor but is a great way to use up that condensed milk (which is left over after using some for the frosting) and it happens to be a great way to make the cake sit still on a serving plate without sliding. I was inspired to recreate this particular cake from a cafe that served these impressive cute little desserts and I must say it shouldn’t turn you down because it’s truly an easy and yet delicious dessert that even my toddlers happened to like.

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Ingredients for Napoleon Cake:

  • 2 puff pastry sheets
  • 1 (8oz) container of Cool Whip, thawed
  • 3 cups heavy cream
  • 4 tbsp condensed milk
  • 4 tbsp whipped cream cheese
  • 2 tbsp sour cream
SYRUP
  • 3/4 of a (14 oz) can Condensed milk
  • 1/2 cup heavy cream

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How to make easy Napoleon Cake:

  1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside.
  2. Roll each pastry sheet into a 15 by 10-inch rectangle. Cut each sheet into four equal pieces with each section measuring  3.75″ wide. You should end up with 8 pieces of pastries from both sheets.

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3. Place pieces of pastry 2″ apart onto the prepared baking sheets and bake for 35-40 minutes or until golden brown. Cool completely before frosting.

4. You should have a total of 8 rectangle pieces. Reserve 6 for frosting the cake and crush the other two pieces for crumbs (garnish.)

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To make Syrup:

5. Whisk together 3/4 of a can of condensed milk and heavy cream until smooth. (tip: remove 1/4 cup of condensed milk for the frosting and that leaves you with the remainder)

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6. Slice the 6 pieces in half lengthwise and soak each half with 2 tbsp of the syrup.Then pierce each piece with a fork for syrup to soak in better. Set aside.

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To make frosting:

7. Beat the heavy cream until soft peaks form. Then add 4 tbsp of condensed milk, 4 tbsp cream cheese, 2 tbsp sour cream and 1 pkg of cool whip; beat until creamy and thick.

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8. Invert a soaked piece onto a serving plate facing downwards (syrup side down) and frost  generously with frosting leaving a little border. Continue to stack and frost lightly crushing cake down between frosting ending with 6 layers in total. Clean up sides; then frost the sides and top. Sprinkle with crushed crumbs and refrigerate at least 4 hours. Repeat like wise with remainder pieces. Recipe makes 2 cakes.

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4.5 from 6 votes

Easy Napoleon Cake

Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Servings: 2 cakes
Author: Alyona's Cooking
Napoleon cake is a puff pastry dessert that is soaked and then covered in a whipped cream frosting! Many recipes have custard frostings but not this one!
Print Recipe Review

Ingredients

Napoleon Cake:

  • 2 puff pastry sheets
  • 1 8oz container of Cool Whip, thawed
  • 3 cups heavy cream
  • 4 tbsp condensed milk
  • 4 tbsp whipped cream cheese
  • 2 tbsp sour cream

Syrup:

  • 3/4 of a 14 oz can Condensed milk
  • 1/2 cup heavy cream

Instructions

  • Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside.
  • Roll each pastry sheet into a 15 by 10-inch rectangle. Cut each sheet into four equal pieces with each section measuring 3.75" wide. You should end up with 8 pieces of pastries from both sheets.
  • Place pieces of pastry 2" apart onto the prepared baking sheets and bake for 35-40 minutes or until golden brown. Cool completely before frosting.
  • You should have a total of 8 rectangle pieces. Reserve 6 for frosting the cake and crush the other two pieces for crumbs (garnish.)
  • TO MAKE SYRUP: Whisk together 3/4 of a can of condensed milk and heavy cream until smooth. (tip: remove 1/4 cup of condensed milk for the frosting and that leaves you with the remainder)
  • Slice the 6 pieces in half lengthwise and soak each half with 2 tbsp of the syrup.Then pierce each piece with a fork for syrup to soak in better. Set aside.
  • TO MAKE FROSTING: Beat the heavy cream until soft peaks form. Then add 4 tbsp of condensed milk, 4 tbsp cream cheese, 2 tbsp sour cream and 1 pkg of cool whip; beat until creamy and thick.
  • ASSEMBLING CAKE: Invert a soaked piece onto a serving plate facing downwards (syrup side down) and frost generously with frosting leaving a little border. Continue to stack and frost lightly crushing cake down between frosting ending with 6 layers in total. Clean up sides; then frost the sides and top. Sprinkle with crushed crumbs and refrigerate at least 4 hours. Repeat like wise with remainder pieces. Recipe makes 2 cakes.
Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

 

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4 comments

Irene September 6, 2019 - 6:48 am

Can you freeze the napoleon cake?

Reply
Alyona's Cooking September 6, 2019 - 5:54 pm

Hi Irene, I haven’t tried so myself but I don’t see a reason not to if the cream is not a custard based kind. Do try to garnish with fruits or something afterwards.

Reply
Vaya of Valya's Taste of Home March 31, 2016 - 1:10 pm

5 stars
I love this cake! Yum!

Reply
Alyona's Cooking March 31, 2016 - 3:27 pm

Thank you

Reply

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