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!
2puff pastry sheets
18oz container of Cool Whip, thawed
4tbspwhipped cream cheese
3/4of a14 oz can Condensed milk
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.