Napoleon cake is such a delicious cake that’s quite simple to make, especially if you buy the puff pastry dough pre-made. This recipe is my aunt Nelya’s recipe that has been a family favorite for years. I personally think Napoleon cake tastes best on the next day when the puff pastry has absorbed the cream. But if you don’t really like super moist cakes, eat it the day you make it.
Ingredients:
4 egg yolks
1 cup granulated sugar
4 tbsp flour
3 1/2 cups milk (divided)
1/2 tsp vanilla
1/2 cup butter, softened
4 oz cool whip, thawed
3 (1lb) packages puff pastry (pepperidge farm brand)
Instructions:
1. In a bowl, beat the eggs and sugar using an electric mixer.
2. Add the flour to the eggs, then blend in 1/2 cup milk.
3. Add 3 cups of milk into a saucepan and bring to a slight simmer, but don’t let it boil.
4. Slowly pour the egg mixture into the hot milk while stirring constantly with a whisk.
5. Transfer the saucepan back to the burner and heat over low heat. Make sure to constantly stir until the custard thickens. Remove the custard from the heat and let it cool completely.
6. Thaw out each sheet of puff pastry and place onto a floured surface. Using a rolling pin, roll each sheet out to a 12 x 16 inch rectangle.
7. Using the rolling pin, transfer the puff pastry sheet onto a baking sheet. Then generously puncture the puff pastry with a fork.
8. Bake in a 400 degree oven for 10 minutes or until golden brown.
9. Once the custard has cooled completely add in the vanilla and thawed cool whip.
10. Lastly, beat the softened butter with an electric mixer and blend it into the custard.
11. Divide the cream amongst 5 layered puff pastry sheets and reserve the 6th sheet.
12. Crumble the reserved puff pastry sheet and coat the top and sides of the cake with it. At this point you can either leave the cake as is or decorate it with fresh berries.
- 4 egg yolks
- 1 cup granulated sugar
- 4 tbsp flour
- 3½ cups milk (divided)
- ½ tsp vanilla
- ½ cup butter, softened
- 4 oz cool whip, thawed
- 3 (1lb) packages puff pastry (Pepperidge Farm brand)
- In a bowl, beat the eggs and sugar using an electric mixer.
- Add the flour to the eggs, then blend in ½ cup milk.
- Add 3 cups of milk into a saucepan and bring to a slight simmer, but don't let it boil.
- Slowly pour the egg mixture into the hot milk while stirring constantly with a whisk.
- Transfer the saucepan back to the burner and heat over low heat. Make sure to constantly stir until the custard thickens. Remove the custard from the heat and let it cool completely.
- Thaw out each sheet of puff pastry and place onto a floured surface. Using a rolling pin, roll each sheet out to a 12 x 16 inch rectangle.
- Using the rolling pin, transfer the puff pastry sheet onto a baking sheet. Then generously puncture the puff pastry with a fork.
- Bake in a 400 degree oven for 10 minutes or until golden brown.
- Once the custard has cooled completely add in the vanilla and thawed cool whip.
- Lastly, beat the softened butter with an electric mixer and blend it into the custard.
- Divide the cream amongst 5 layered puff pastry sheets and reserve the 6th sheet.
- Crumble the reserved puff pastry sheet and coat the top and sides of the cake with it. At this point you can either leave the cake as is or decorate it with fresh berries.
Love this cake, and everything made out of pastry. Fresh fruit makes this cake look beautiful 🙂
Thank Valya 🙂 I love adding fruit to my cakes. Gives it a nice pop of color 🙂
Very nice to find this recipe especially since it uses the premade puff pastry that way it’s even easier and faster to make! However I think something went wrong while you were posting this because the pictures are kinda flipped around.. I mean they’re not really in the order I think they were supposed to be in
Thank you Mariya 🙂 By any chance, are you viewing the recipe on your phone? I’ve noticed sometimes the mobile version of my site will glitch and flip around pictures. :/ I’m working on getting that fixed. Thank you for letting me know 🙂
My custard doesn’t thicken 🙁
I’m sorry to hear that Ana. How long did you stir it for?
For like 10 minutes. But I’m not sure what happened. Maybe because I didn’t use whole milk 🙁 I’m going to try again today 🙂
It should have thickened by 10 minutes. Try using whole milk this time 🙂 If the heat was really low, that may have also caused it to take a longer to thicken. But make sure it doesn’t boil, that could scramble the eggs.
Do you think it would taste ok if I put whip cream around the outside of the cake?
It should taste fine with whipped cream around the outside of the cake 🙂
what holds the crumbled puff pastry to the cake?
I spread some of the custard on the outside on the cake and sprinkled the crumbled puff pastry on top.
Do I store the completed cake in the fridge until ready to serve? I want to make it the day before my party. Thanks
Kerri let the cake sit in room temperature for 2-3 hours after you finish it. Then refrigerate it until your party. letting it sit in room temperature for a few hours helps the custard soak into the cake layers better.
Thanks!
Do you have to use an electric mixer? Do you think it won’t turn out good if you don’t ?
An electric mixer is definitely the preferred method. If you use a whisk to blend everything, the butter might be kind of lumpy.
Looks so divine n easy to make
Esta tarta se ve muy increíble y deliciosa.
This looks so amazing!
Thank you Antonia!
Can you use whipped cream instead of cool whip.
Hi Barbara, which whipped cream are you referring to? The one from the can?
Looks really good i hv to make it for my husband bday.just wanted to ask can i make it a night before bday party .or will it become soft soggy? Thanks
Hi Sana, the cake will become slightly softer if you make it the night before.
Why is it necessary to add but at the end? Can i do with it?
Butter *
Hi Antonella, the butter is added at the end because you don’t want to melt it at any point. That will change the entire consistency of the custard. When the butter is added in in it’s softened form, it helps the custard stiffen.