People love Napoleon cake not only because of its historical significance but also because of its great texture and taste. Napoleon cake is made of puff pastry which explains its crisp mouthfeel.
Another thing about this cake is that its ingredients are few and affordable. The short preparation and cooking time are also a plus in making this sweet cake.
Now, if you want all the things we mentioned, follow this recipe as is. No more and no less!
Why This Recipe Works / Why We Like This Recipe
- This recipe is one of the fastest recipes you will ever get your hands on. In less than 30 minutes, the Napoleon cake is already set!
- The ingredients for this Napoleon cake recipe are few, and the equipment is needed. Which makes this recipe accessible and affordable for everyone to enjoy on any occasion.
- This recipe is simple yet tasty. People who love soft, sweet, and flaky food will enjoy this cake.
- This Napoleon cake recipe is beginner friendly. Anyone can make this as long as they have all the ingredients.
What You Will Need
- Whisk/Electric whisk
- Cling film
- Clear plastic sheet
How To Make Napoleon Cake Recipe
Follow the step-by-step procedure written here to make an excellent Napoleon cake!
Step 1. Prepare the pastry cream
Crack 3 eggs in a pot and add 180 grams of sugar. Whisk it, and make sure that it is well-mixed. After, add 70 grams of flour. Whisk and ensure that there are no lumps in the mixture.
Once the desired consistency is reached, pour 600 ml of milk and mix well.
Step 2. Cook the pastry cream
Cook the cream on medium to high heat. This is to make sure that the mixture will not get burned. Keep stirring until the cream thickens. Turn off the heat.
Remove the pot from the stove. Cover the cream using the cling film. Assure that the plastic will touch the surface of the cream. This is to avoid forming a skin on top.
Let the mixture cool at room temperature.
Step 3. Mix the cream and butter
Beat butter for 2 to 3 minutes in a bowl using an electric whisk. Make sure that all the butter is mashed.
After this, add the cooled cream gradually. Mix well. Do this again with all the remaining cream.
Step 4. Arrange the cake
In a rectangular mold, arrange the cake. Place the biscuits as the base of the cake. Make sure that it fits the mold well. After, add a layer of cream on top of the biscuits. Flatten the surface using a spatula.
Do this step again until 5 layers of biscuits and cream are reached. Cover the top of the cake with cling film. Refrigerate it for 5 hours.
Step 5. Crumble biscuits
Crumble biscuits in a separate bowl. This could be a new set or the excess ones. Make sure it will be enough to decorate the top of the cake.
Step 6. Serving
Take the cake out of the chiller and remove the cling film. After, sprinkle the crumbled biscuits on top of the cake. Remove the plastic sheets on the sides and flatten them using a spatula. Cut the cake and serve it!
Note: You can also add crumbled biscuits on the sides of the cake if you prefer it to be flakier.
Tips & Tricks
- Patience is the key! Make sure not to cut the time short, especially when letting the cream cool and refrigerating the cake.
- Speaking of refrigerators, take advantage of the use of this powerful equipment. Refrigerate the cake because it makes it taste better. It also prevents spoilage and contamination.
- A ready-made biscuit is okay, but you can make your own puff pastry to make the dish more personalized.
- The secret to a soft napoleon cake lies in the pastry cream and the right temperature. Give the cream enough time to seep into the cake.
- The quality of the raw ingredients is everything. Always choose excellent brands.
- Do not over-mix the cream. The consistency must be perfect.
Frequently Asked Questions
What is Napoleon cake?
Napoleon cake is made from the alternate layer of pastry cream frosting and puff pastry. This cake only requires baking if the puff pastry is not ready-made.
Is Napoleon cake Russian or French?
Many people need clarification if Napoleon cake is Russian or French. So, let us clear up the confusion here.
Napoleon cake is a Russian iteration of the French Mille-feuille. Russia made this replication in 1912 to commemorate its 100th victory anniversary against Napoleon– a French military general.
Technically, Napoleon cake is from Russia since the name was invented there. Plus, this cake is considered one of Russia’s national desserts. Many people identify this pastry as Russian.
Nevertheless, the terms Napoleon cake and Mille-feuille are used interchangeably, which is acceptable.
How do you eat Napoleon cake?
Eating a Napoleon cake without mess is a hard thing to do. But it is not impossible. You can eat this cake two different ways without letting the layers slip.
The first one is to use a sharp knife and fork while eating it. Make sure the direction of the utensils is from top to bottom. This technique usually works when the Napoleon cake is adequately chilled.
The other way to eat this is to cut a piece from the bottom layer first to the top, one by one. This way, the layers will stay the same, especially if it is a crunchy version and the cream has yet to seep into the whole cake.
Generally, use sharp utensils to do this work. Chilling the cake is also a tip.
How long does Napoleon cake last in the fridge?
Seal the Napoleon cake in an airtight container, and rest assured that it will last 2 to 3 days in the refrigerator.
Napoleon cake has always been one of the easiest and fastest to make. One of the affordable ones, too, since it doesn’t require many ingredients.
If you want to make one for yourself, do not hesitate. Do it, and let us know your thoughts about this simple and quick Napoleon cake recipe.
Easy Napoleon Cake RecipeCourse: Recipes
Soft, simple, and delicious Napoleon cake recipe in less than 30 minutes!
180 grams sugar
70 grams flour
600 ml milk
180 grams of butter at room temperature
200 grams biscuit
- Whisk egg and sugar in a metal pot. Add flour, then pour milk. Mix it every time a new ingredient is added.
- Cook the mixture on medium to high heat. Keep stirring.
- Cover the cream with cling film. Set aside to cool.
- Beat butter in a separate bowl using an electric whisk.
- Mix the cooled cream with the butter.
- Arrange the biscuits at the base of the mold.
- Add cream on top of the biscuits.
- Make 5 layers of biscuits and 5 layers of cream.
- Cover the cake with cling film and refrigerate it for 5 hours.
- Crush biscuits in a bowl.
- After 5 hours, remove the cling film on the cake and decorate its top using the crumbled biscuits.
- Remove the clean sheet on the sides of the cake and flatten the side surface.
- Cut and serve.