This Napoleon cake consists of a rich custard and puff pastry cake base. You won’t believe how quick and easy it is to make.
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.
Napoleon Cake Ingredients
- egg yolks
- granulated sugar
- all-purpose flour
- vanilla extract
- unsalted butter
- cool whip, thawed
- puff pastry sheets (Pepperidge Farm brand)
How to make Napoleon Cake
- Beat eggs and sugar in a bowl. Then add flour and milk. Beat just until incorporated. Then slowly pour 3 cups of hot milk into the egg mixture, while stirring quickly.
- Transfer to the cooktop and continue cooking over low heat until it thickens. Let the napoleon custard cool completely, then add the thawed cool whip and vanilla extract. Beat softened butter separately then fold it into the custard.
- Bake 6 puff pastry sheets until golden brown and let them cool. Reserve 1 baked sheet and crumble it up. Layed the cream and cooled puff pastry, then coat the top and sides with the crumbled puff pastry crumbs.
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An easy Russian-Frech inspired Napoleon Cake recipe that is made with baked puff pastry sheets and layered between a rich custard cream.
- 4 egg yolks
- 1 cup granulated sugar
- 4 tbsp all-purpose flour
- 3 1/2 cups milk divided
- 1/2 tsp vanilla extract
- 1/2 cup unsalted 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 1/2 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.