Napoleon Cake
Layers of delicate, flaky puff pastry paired with rich pastry cream and a light, fluffy frosting make this Napoleon Cake an irresistible classic. Perfect for celebrations or indulgent moments, this dessert is a show-stopping treat.
Servings
Ingredients
For the Cake Layers
- 4 ½ cups all-purpose flour plus extra for dusting
- ½ tsp salt
- 14 oz 3 ½ sticks cold butter, cubed
- ¾ cup chilled water
- 1 tbsp distilled white vinegar
- 2 tbsp vodka
- 2 large eggs beaten
For the Pastry Cream
- 5 cups milk
- 10 large egg yolks
- ¾-1 cup granulated sugar adjust to taste
- 6 tbsp cornstarch
For the Frosting
- 12 oz butter room temperature
- ¾ cup powdered sugar
- 2 tsp vanilla extract
- 1 ½ cups heavy cream whipped
Instructions
Prepare the Cake Dough
- Combine the all-purpose flour and salt in a food processor or large mixing bowl. Add the cubed butter and work it into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- In a separate bowl, whisk together the chilled water, vinegar, vodka, and beaten eggs until fully combined.
- Create a well in the center of the flour mixture and pour in the liquid mixture. Gently mix until the dough comes together. Avoid overmixing to maintain visible butter chunks.
- Shape the dough into a disc, wrap it in parchment paper or foil, and refrigerate for several hours or overnight.
Prepare the Pastry Cream
- In a medium saucepan, whisk together the milk, granulated sugar, egg yolks, and cornstarch over medium heat.
- Continuously whisk the mixture until it thickens into a smooth, creamy consistency. Remove from heat and let it cool completely before refrigerating.
Bake the Cake Layers
- Preheat your oven to 400°F (200°C) and prepare 10-12 sheets of parchment paper, sized to fit your baking trays.
- Divide the chilled dough into 10-12 equal portions, depending on your desired cake size. Roll each portion into a thin circle directly on the parchment paper, lightly dusting with flour to prevent sticking.
- Use a plate or cake pan to trim each circle to a uniform size, leaving the trimmings intact. Prick the dough with a fork to prevent puffing during baking.
- Bake each layer for 7-8 minutes or until lightly golden. Cool the layers completely and set aside. Reserve the baked trimmings for decoration.
Make the Frosting
- In a large bowl, cream the room-temperature butter, powdered sugar, and vanilla extract until light and fluffy.
- Gradually mix in the chilled pastry cream, a few tablespoons at a time, until fully incorporated.
- Fold in the whipped cream to create a light, airy texture.
Assemble the Cake
- Place a small dollop of frosting on the serving plate to anchor the first layer.
- Stack the layers one by one, spreading an even amount of frosting between each layer. Ensure all frosting is evenly distributed for consistency.
- Coat the top and sides of the cake with the remaining frosting.
- Crush the reserved baked trimmings into fine crumbs and press them onto the sides and top of the cake.
- Refrigerate the assembled cake overnight to allow the flavors to meld and the layers to soften.
Notes
To make this Napoleon Cake gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour. Ensure all other ingredients, such as cornstarch and powdered sugar, are certified gluten-free to avoid cross-contamination.