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.
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
How to make easy Napoleon Cake:
- 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.
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.)
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)
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.
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.
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.
Easy Napoleon Cake
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.
