Napoleon Cake Recipe
Napoleon Cake Recipe – A classic layered dessert made with tender pastry, creamy custard filling, and a crumbly topping. This elegant cake is perfect for special occasions, offering a melt-in-your-mouth experience with every bite. Learn how to make this timeless favorite with easy-to-follow steps!
The Napoleon Cake is a classic, multi-layered dessert that combines tender, flaky pastry layers with rich, creamy filling to create a delightful balance of textures and flavors. Originating from French or Russian culinary traditions, this cake is renowned for its delicate layers of baked dough, softened by a luscious cream made with milk, butter, and sweetened condensed milk. Each layer absorbs the creamy goodness over time, resulting in a melt-in-your-mouth experience that’s perfect for celebrations or special occasions. Its crumbly topping adds a touch of elegance and a satisfying crunch. Whether served as a centerpiece for a gathering or as an indulgent treat for yourself, the Napoleon Cake never fails to impress with its timeless charm and irresistible taste.
Ingredients
- Eggs: 4 pcs
- Salt: A pinch
- Sugar: 250 g
- Vanilla sugar: 1 tsp
- Butter: 100 g
- Cottage cheese: 200 g
- Flour: 550 g
- Baking powder: 10 g
- Eggs: 2 pcs
- Sugar: 100 g
- Corn starch: 50 g
- Milk: 500 ml
- Butter: 250 g
- Condensed milk: 300 g
Nutritional Information
- Calories: 450
- Protein: 8g
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Sugar: 22g
- Fiber: 1g
- Sodium: 150mg
- Cholesterol: 110mg
Directions
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In a mixing bowl, combine 4 eggs, a pinch of salt, vanilla sugar, and 250 g of sugar. Mix well for 3–4 minutes. Add 100 g of butter and 200 g of cottage cheese, then mix thoroughly. Gradually incorporate 550 g of flour and 10 g of baking powder. Mix until a smooth dough forms.
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Divide the dough into 8 equal parts. Roll each part with a rolling pin, flatten lightly with a fork, and shape into rounds. Bake in a preheated oven at 180°C for 8–10 minutes. Cut the baked rounds into 22 cm circles. Reserve the scraps for later use.
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Blend the reserved dough scraps into crumbs using a blender (optional). In a bowl, whisk together 2 eggs, 100 g of sugar, 50 g of corn starch, and 500 ml of milk. Heat the mixture on the stove until it thickens slightly, then transfer it to a bowl and cover with plastic wrap to prevent a skin from forming.
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Beat 250 g of butter until fluffy. Gradually add the cooled milk mixture and mix well. Then incorporate 300 g of condensed milk and mix until smooth. Layer the baked rounds with the cream mixture, spreading evenly. Cover the entire assembled cake with plastic wrap and refrigerate for 8–10 hours to set.
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Once set, remove from the fridge. Garnish with the blended crumbs or decorations of your choice. Serve and enjoy your delightful layered cake!
