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napoleo cake served

Napoleon Cake

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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: International
Ingredients Method

Ingredients
  

  • 3 sheets  frozen puff pastry
  • A pinch of powdered sugar for dusting
For the custard cream:
  • 4 cups  whole milk
  • ¾ cup  sugar
  • 4 egg  yolks
  • 4 tablespoons  cornstarch
  • 2 tablespoons  all-purpose flour
  • 2 teaspoons  vanilla extract
  • ½ cup  unsalted butter
  • Crumbled pastry bits 

Method
 

  1. Line baking trays with parchment paper and lightly dust them with powdered sugar.
  2. Place each puff pastry sheet flat on the tray and prick the surface with a fork — this keeps them from puffing up too much while baking.
  3. Cover with another sheet of parchment paper and place a second baking tray on top to keep them flat.
  4. Bake for about 12–15 minutes, until golden and crisp. Let them cool completely, then trim the edges so all sheets are the same size.
  5. In a medium saucepan, heat the milk over medium heat until it’s warm but not boiling. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and flour until smooth. 
  6. Slowly pour half of the warm milk into this mixture while whisking constantly.
  7. Pour the mixture back into the saucepan with the rest of the milk. Continue stirring over medium heat until it thickens to a pudding-like texture — about 6–8 minutes.
  8. Remove from heat, stir in vanilla, and let it cool for 10 minutes. Then, whisk in the softened butter until creamy and glossy.
Assemble the Layers
  1. Place one baked pastry sheet on a serving board or tray.
  2. Spread about one-third of the custard over the top. Repeat with the second layer and more custard, then top with the final pastry sheet. Press gently to level it out.
  3. Refrigerate the assembled cake for at least 6 hours, or overnight if possible.