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Napoleon Cake

Easy Napoleon Cake

11006kcal
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Prep 45 minutes
Cook 12 minutes
Rise & Rest Time 8 hours 30 minutes
Total 9 hours 27 minutes
Traditionally a labor-intensive dessert that demands hours of meticulous rolling, this Easy Napoleon Cake relies on a brilliant quick-method pastry dough. By shredding cold butter directly into the flour mix and performing a few quick lamination folds, you create hundreds of delicate, flaky pockets in a fraction of the time. Paired with a rich, velvety custard that is lightened up with sweet condensed milk whipped cream, this stunning cake rests overnight until the pastry layers soften into a tender, melt-in-your-mouth Ukrainian classic.
Servings 1 Large Multi-Layered Cake
Cuisine Eastern European

Ingredients

The Quick Laminated Dough
  • 730 g All-purpose flour
  • 580 g Unsalted butter (Must be rock-cold for shredding)
  • 180 g Ice-cold water
  • 2 large eggs
  • 10 g Vinegar
  • 8 g Salt
The Thick Custard Base
  • 650 ml Milk
  • 4 whole eggs (Or substitute 8 large egg yolks for an even richer texture)
  • 300 g Sugar
  • 5 tablespoons Cornstarch
  • 100 g Butter
The Lightened Cream Filling
  • 500 ml Heavy whipping cream
  • can Sweetened condensed milk
  • Custard Base All of your prepared, completely cooled Custard Base

Equipment

  • Box Grater (With large holes for shredding cold butter)
  • Stand Mixer (Fitted with a paddle attachment)
  • Medium Saucepan & Whisk (For cooking the custard base)
  • Large Mixing Bowl (For whipping the cream filling)
  • Half-Sheet Baking Pans & Parchment Paper
  • Rolling Pin
  • Serrated Knife (Crucial for trimming warm pastry layers cleanly)
  • Plastic Wrap
  • Kitchen Scale

Method

1. Shred and Fold the Pastry Dough
  1. Mix: Use the large holes of a box grater to shred your 580 g of cold butter. Place the shredded butter, 730 g of all-purpose flour, 2 large eggs, 10 g of vinegar, 8 g of salt, and 180 g of ice-cold water directly into your stand mixer bowl fitted with the paddle attachment.
  2. Mix on low speed just until the dough comes together. Do not overmix; the dough should remain cool, slightly rough, and show visible bits of butter pieces.
  3. Shape the dough into a solid rectangle, wrap it well in plastic wrap, and place it in the freezer to flash-chill for 30 minutes.
  4. The Lamination Folds: Divide your chilled dough into 2 equal pieces. On a floured surface, roll each piece into a rectangle measuring approximately 75 x 20 cm. Perform exactly 1 double fold (book fold), followed immediately by 2 single folds (letter folds).
  5. Critical Temperature Guardrail: If the dough becomes soft or difficult to handle at any point during these folds, return it to the refrigerator or freezer for 10 to 15 minutes before continuing. Keeping the dough cold is the key to creating hundreds of delicate layers of butter that puff beautifully in the oven.
  6. After the final fold, place the dough in the refrigerator to rest for 1 to 2 hours. This resting period allows the gluten to relax, making the dough roll out much more smoothly and helping prevent shrinking during baking.
2. Roll, Bake, and Trim the Layers
  1. Choose your height profile: For a taller cake, divide each piece of dough into 2 portions to make 4 thicker layers. For a more traditional Napoleon, divide each piece into 4 portions to make 8 thinner layers (Natalya prefers 8 layers because they create a more delicate texture and allow for more cream between each layer).
  2. Roll each piece of dough into a rectangle slightly larger than a half-sheet pan (the dough tends to shrink slightly when transferring from the table to the baking tray). If the dough springs back while rolling, let it rest in the refrigerator for 10–15 minutes before continuing.
  3. Transfer the rolled sheets onto parchment-lined baking sheets.
  4. The Deep Bake: Bake at 400°F (200°C) for 10 to 12 minutes, or until deeply golden and flaky. Don’t be afraid of color here; properly baked layers should have a rich golden-brown color, which contributes a deep buttery flavor and helps the layers stay crisp before they’re filled.
  5. The Warm Trim: While the pastry sheets are still warm, immediately use a sharp serrated knife to trim the rough edges cleanly into neat, even layers. Reserve every single bit of the trimmings! Once the trimmings cool down, crush them into fine crumbs to use for the final decoration.
3. Cook the Custard & Cream Filling
  1. Cook the Custard: In a medium saucepan, thoroughly whisk together the 650 ml of milk, 4 whole eggs (or 8 yolks), 300 g of sugar, and 5 tablespoons of cornstarch until completely smooth.
  2. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Continue cooking for another minute while stirring.
  3. Remove from the heat, add the 100 g of butter, and stir until fully incorporated and smooth.
  4. Transfer the custard to a clean bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Allow it to cool completely in the refrigerator for several hours before using.
  5. Build the Final Cream: In a large bowl, whip the 500 ml of heavy cream to stiff peaks. Add the entire can of sweetened condensed milk and mix until fully combined. Gently fold this whipped cream mixture into your chilled, cooled custard until smooth and fluffy.
4. Assemble and Rest Overnight
  1. Place your first pastry layer down onto your serving tray or cake board. Spread a generous, even layer of your cream filling across the surface.
  2. Stack the next pastry layer directly on top, pressing down very gently after each addition to level it. Repeat this layering process with the remaining pastry sheets and cream.
  3. Cover the top and all four outer sides of the cake with your remaining cream filling.
  4. Take your reserved crushed pastry crumbs and sprinkle them generously over the entire cake until it is completely coated in a beautiful, rustic layer of crumbs.
  5. The Overnight Melt: Place the cake into the refrigerator to rest for at least 6 hours, but preferably overnight. During this time, the cream slowly softens the pastry layers, transforming them from crisp and flaky into a tender, sliceable, melt-in-your-mouth cake while still preserving some of the delicate texture. Serve cold!

Nutrition

Calories11006kcalCarbohydrates1023gProtein159gFat710gSaturated Fat437gPolyunsaturated Fat35gMonounsaturated Fat183gTrans Fat19gCholesterol2890mgSodium2150mgPotassium2939mgFiber21gSugar393gVitamin A24411IUVitamin C3mgCalcium1787mgIron42mg

Notes

  • Can I Use Egg Yolks Only? Yes! Using 8 yolks instead of 4 whole eggs in the custard base creates a richer, silkier custard with a significantly more luxurious mouthfeel.
  • Why Trimming While Warm is Mandatory: Do not wait for your baked pastry sheets to cool down before cutting them. Cooling makes the laminated sheets brittle; attempting to cut cold pastry will cause severe cracking and shattering. Trimming them immediately out of the oven ensures clean, sharp borders.
  • Why Sourdough is Skipped Here: While sourdough laminated dough works beautifully for many pastries, Natalya prefers this quick version for Napoleon Cake. The beauty of this recipe is its simplicity and the incredibly flaky texture it produces. Adding sourdough introduces a long fermentation that changes the dough structure, which can make the finished pastry slightly less delicate and crisp.
  • Make-Ahead and Freezing Tips: The raw, completely laminated dough can be kept wrapped tightly in the refrigerator for up to 3 days before baking, or frozen for up to 2 months. Simply thaw in the fridge before rolling!
  • How to Keep Leftovers: Stored inside an airtight container in the refrigerator, this cake will stay perfectly fresh for 3 to 4 days, and often tastes even better on the second day.

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