Napoleon-Style Layered Cake

Napoleon-style layered cake is a good old classic made from store-bought puff pastry and a vanilla custard cream folded with whipped cream. The layers bake for 25 minutes at 200 °C, and the assembled cake rests in the fridge. I recommend it: quick, reliable, and tastes just like childhood. Enjoy!

Napoleon-Style Layered Cake

A classic cake made from store-bought puff pastry with a vanilla custard cream folded with whipped cream.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Chilling 5 hours hrs

Total Time 5 hours hrs 55 minutes mins

Servings: 10 servings

Ingredients Method

Ingredients

  

• 900 g store-bought puff pastry unleavened, 4 sheets
• 400 ml milk hot
• 200 g sugar
• 1 egg
• 40 g corn starch
• vanillin
• 100 g butter
• 200 ml heavy cream, 33% chilled

Method

 

1. Bake the layers from store-bought puff pastry for 25 minutes at 200 °C.
2. In a saucepan, combine the egg, sugar, starch, and vanillin, mix, pour in the hot milk, and mix again.
3. Put the mixture over heat and cook, stirring, until thickened and bubbling.
4. Remove from heat, transfer to another bowl, immediately add the butter, and mix. Press plastic wrap directly onto the surface, let cool, and chill for a couple of hours.
5. Whip the chilled heavy cream and fold it into the custard base - the cream is ready.
6. Layer the pastry sheets with cream and sprinkle crumbs on top.
7. Let the cake sit for an hour at room temperature, then chill in the fridge for another couple of hours.
   

Tips

• Use store-bought unleavened puff pastry - a 900 gram pack is enough for 4 rectangular layers.
• Be sure to press plastic wrap directly onto the custard base so it doesn't form a skin.
• The cream needs to be heavy (33%) and well chilled, otherwise it won't whip properly.
• Crush the trimmed layer scraps into crumbs for the topping.