Napoleon Cake

Pastry cream is a custard similar to vanilla pudding. Its usually made from thickened milk and sometimes eggs. Creme Anglaise is also very similar to a custard only slightly thinner than a thicker pastry cream consistency. Other names may include custard cream and creme patisserie.

Traditionally, Napoleon cake is made with puff pastry sheets, but this puff pastry recipe is so easy to make it’ll probably be quicker than running to the store and buying Pepperidge Farm puff pastry!

To make this Russian cake you’ll need to make the custard cream first. It is best to frost the cake layers with a cool custard and since an egg custard can be heavy the addition of whipped cream can lighten up the pastry cream and stretch it out. (P.S. you can use instant Vanilla pudding mix instead.)

1. This no-fuss pastry cream comes together quickly in one saucepan! To begin, combine cornstarch, sugar, and salt. Meanwhile, whisk the eggs and milk and stir them into the dry ingredients. Heat this over medium heat whisking the entire time until thickened (1 minute.) Remove from heat and stir in the butter and vanilla; cool in the fridge for 2 hrs. Then fold in the Cool Whip.
2. To make puff pastry for a Napoleon cake, grate the cold butter into flour and salt. Then mix together the sour cream, vinegar, egg, and vanilla and stir this into the flour until a dough forms.
3. Divide the dough into 9-10 balls. Roll out each ball to a 10″ circle over aluminum foil and bake until golden (4-5 minutes.)
4. To Assemble the Napoleon cake, stack the cake layers between pastry cream reserving one puff pastry layer for the cake crumbs. Frost the sides and top then garnish all over with crumbs.
5. Allow the cake to soak in the cream overnight. Napoleon cake is best the next day before slicing and serving.

Puff pastry is a dough that puffs from the buttery fat content that is repeatedly folded and rolled out before baking. This is a flaky pastry with a huge shortcut to homemade puff pastry crust!

1. Pre-heat oven to 430°F.
2. To make easy puff pastry, grate the cold butter into the flour using a box grater.
3. In a separate bowl whisk together the sour cream, white distilled vinegar, egg, salt, and vanilla. Add to the flour and mix until the dough comes together.
4. Transfer dough to a floured surface and form into a log. Divide dough into 9-10 pieces.
5. Roll out each dough piece to a 10-inch circle using a generous amount of flour so the dough doesn’t stick. Transfer layers to a sheet of foil and repeat until all layers are rolled out.
6. Bake each layer for 6-8 minutes or until lightly golden.
7. Cool before frosting.

Baker’s Tip: you don’t need to prick the dough since this dough doesn’t expand to the degree of puff pastry. However, it still creates a super flaky pastry and rises slightly.

This cake is 10-inches in diameter. For a taller Napoleon cake roll out more pieces of dough that are smaller in diameter like 8-inches round. Napoleon cakes can also be rectangular. Here is a rectangular berry Napoleon Cake with whipped cream for variation.

Puff Pastry sheets can be purchased in 1 pound packages in the freezer section of most grocery stores. Popular brands include Pepperidge Farm and Pillsbury which come in two sheets per box or a bulk case available at food service stores.

Napoleon cake is traditionally a cream-filled pastry made from the thick custard. Some variations can include these tasty recreations:

• Fruit Napoleon Cake: add in your favorite fruit between each layer for a berry Napoleon cake.
• Dulce De Leche: dulce de leche can be folded into a whipped cream topping to create a caramel-colored cream.
• Lemon Pastry Cream: infuse lemon flavors into the pastry cream for lemon custard.
• Whipped Cream Napoleon Cake: skip the pastry cream by whipping cold heavy cream to make a light cream topping.

Puff pastry can be baked in a rectangular pan or round pizza pan depending on how big your layers are. I baked two 10-inch layers at a time interchanging them between large perforated pizza pans. Parchment paper or aluminum foil can easily slide onto a flat baking sheet, so try to avoid rimmed baking pans. Large cookie sheets can fit two layers at a time.

1. First, make this no-fuss pastry cream that comes together quickly in one saucepan! Combine the cornstarch, sugar, and salt. Meanwhile, whisk the eggs and milk and stir them into the dry ingredients. Heat this over medium heat whisking the entire time until thickened (1 minute.) Remove from heat and stir in the butter and vanilla; cool in the fridge for 2 hrs. Then fold in the Cool Whip.
2. To make puff pastry for a Napoleon cake, grate the cold butter into flour and salt. Then mix together the sour cream, vinegar, egg, and vanilla and stir this into the flour until a dough forms.
3. Divide the dough into 9-10 balls. Roll out each ball to a 10″ circle over a well-floured surface.
4. Place onto foil and bake until golden (4-5 minutes.)
5. To Assemble the Napoleon cake, stack the cake layers between pastry cream reserving one puff pastry layer for the cake crumbs. Frost the sides and top. Crush the reserved cake layer and garnish the cake with crumbs.
6. Allow the cake to soak in the cream overnight. Napoleon cake is best the next day before slicing and serving.

To stack a Napoleon cake place a heaping 1/2 cup full of custard cream over each pastry layer and gently spread. You do not want to spread a thin layer of cream otherwise you won’t notice it in between the layers.

6 oz of Instant or cook-type vanilla pudding will work. Make sure you cool the pudding before folding in the whipped topping and frosting.

Ideally, a 12-inch cake stand works best to give the cake some room. Unless you make a smaller Napelon cake an 8-inch or 10-inch cake stand can work.

Depending on the thickness of your dough puff pastry can take anywhere from 5- 20 minutes with an oven temperature of 400°F and above. My puff pastry dough was about 1/8″ thick. Store-bought puff pastry is much thicker.

Baker’s Tip: if using store-bought puff pastry dough, you’ll want to prick it with a fork so it doesn’t expand too much. Otherwise, you will need to crush it down when frosting (that can break the delicate layers.)

Napolean cake can keep covered in the fridge for up to 4 days. Use plastic wrap to cover and prevent any fridge odors.

I like to leave my Napoleon cake at room temperature for the layers to soften quicker. Once you get the cake to soften you can then transfer it to the fridge and chill it. Napoleon cake is best served the next day so it fully soaks each layer. When frosting the cake let it sit out for at least a few hours before storing it in the refrigerator.

Napoleon cake can be frozen for up to 6 months. Use cake containers if freezing an entire cake or slice cake into pieces and store in a freezer bag instead. Thaw completely before serving.

You can use whipped cream or Cool Whip topping to lighten up a rich pastry cream! Plus it stretches out the cream to make more frosting so you don’t go short!

To use whipped cream in Napoleon Cake, you’ll need 12oz of whipped topping or 12 oz of heavy whipping cream, whipped. Fold this into the cooled custard and you have a delicious cream-filled custard!