Homemade Napoleon Cake Recipe

The first time I tasted Napoleon Cake, it was at a small Russian bakery tucked away in a bustling city center. The delicate layers, the creamy filling, and the subtle sweetness were a revelation. It wasn’t just a cake; it was an experience. Inspired by that moment, I embarked on a journey to recreate this exquisite dessert at home. After several attempts and tweaks, I finally landed on this recipe, and let me tell you, it’s a game-changer. My family, usually quite critical of my baking experiments, devoured every last crumb, declaring it the best cake I’ve ever made! This Napoleon Cake, with its perfectly flaky pastry and luscious vanilla-flecked cream, is not just a dessert; it’s a labor of love that’s guaranteed to impress and delight for any special occasion. Get ready to embark on a rewarding baking adventure and create a truly unforgettable treat.

Ingredients

Crafting the perfect Napoleon Cake begins with high-quality ingredients. Here’s everything you’ll need to create this masterpiece:

For the Pastry Circles:

• 5½ cups all-purpose flour: The foundation of our flaky layers. Ensure it’s measured correctly for the right texture.
• Pinch of salt: Enhances the flavors and balances the sweetness.
• 3½ sticks (1 ¾ cups) unsalted butter, cold and cubed: The star ingredient for creating those signature flaky layers. It must be ice-cold!
• 2 large eggs: Adds richness and structure to the dough.
• ¾ cup ice water: Keeps the dough cold and helps develop gluten minimally, resulting in tenderness.
• 1½ tablespoons apple cider vinegar: Contributes to the tenderness and flakiness of the pastry.
• 1 teaspoon vanilla paste: Infuses a subtle vanilla aroma into the pastry layers.

For the Egg Yolk Cream:

• 6 large egg yolks: Provides richness and creates the base for our creamy custard.
• 1 cup granulated sugar: Sweetens the cream and helps create a smooth texture.
• ⅔ cup all-purpose flour: Thickens the cream to the perfect consistency.
• 4 cups whole milk, divided: The liquid base for the cream, whole milk provides the best richness.
• 1 cup (2 sticks) unsalted butter: Enriches the cream and adds a luxurious, smooth finish.
• 2 teaspoons vanilla paste: Imparts a generous vanilla flavor to the luscious cream.

Instructions

Let’s break down the process of creating this magnificent Napoleon Cake step-by-step. Don’t be intimidated by the length of the instructions; each step is crucial for achieving that perfect balance of flaky pastry and creamy filling.

Making the Pastry Circles:

1. Combine Dry Ingredients and Butter: Begin by placing the all-purpose flour, salt, and cold, cubed unsalted butter into the bowl of a food processor. Pulse in short bursts until the mixture resembles coarse crumbs. The butter should still be in small pieces, about the size of peas. This step is critical for creating flaky layers, so avoid over-processing. If you don’t have a food processor, you can use a pastry blender or your fingertips to cut the butter into the flour, working quickly to keep the butter cold.
2. Prepare the Wet Ingredients: In a separate medium-sized bowl, whisk together the large eggs, ice water, apple cider vinegar, and vanilla paste until well combined. The ice water is essential for keeping the butter cold and preventing the gluten from developing too much, which can lead to a tough pastry. Apple cider vinegar also contributes to tenderness.
3. Combine Wet and Dry Ingredients: Gradually pour the egg mixture into the food processor with the flour-butter crumbs while pulsing intermittently. Continue pulsing until the dough just starts to come together and form a ball. Be extremely careful not to overmix at this stage. Overmixing will develop the gluten in the flour, resulting in a tough pastry rather than a flaky one. You want the dough to be just combined, with some streaks of butter still visible – this is perfectly fine and contributes to the flakiness.
4. Divide and Chill the Dough: Turn the dough out onto a lightly floured surface. Divide the dough into 8 equal portions. You can use a kitchen scale to ensure they are precisely the same size for even baking. Roll each portion into a ball and then flatten it slightly into a disk. Wrap each dough disk tightly with plastic wrap, ensuring no air is trapped inside. Refrigerate the wrapped dough disks for at least 2-3 hours, or ideally overnight. This chilling time is crucial. It allows the gluten to relax, making the dough easier to roll out, and it also allows the butter to firm up again, which is essential for creating distinct flaky layers during baking. You can even prepare the dough several days in advance and store it in the refrigerator, making this cake preparation more manageable over time.
5. Preheat Oven and Prepare Baking Sheets: When you’re ready to bake, preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper. Parchment paper is essential to prevent the delicate pastry circles from sticking to the baking sheets.
6. Roll Out the Pastry Circles: Take one dough disk out of the refrigerator at a time (keep the rest chilled). Place it on a piece of parchment paper. Lightly dust the dough and your rolling pin with flour. Roll out the dough into a very thin circle, aiming for about 1/8 inch thickness. The thinner you roll the dough, the flakier your pastry layers will be. Use a round mold, a plate, or a pan that’s approximately 8 inches in diameter as a guide. Place the mold or plate on top of the rolled-out dough and use a sharp knife or pizza cutter to trim around the perimeter, creating a uniform circle. Repeat this process for all eight dough portions. Don’t discard the trimmings! We’ll bake these as well and use them for the crumb coating later.
7. Prick the Pastry Circles: Before baking, use a fork to prick the pastry circles all over. This step is vital to prevent the dough from puffing up excessively during baking and ensures that they bake flat and evenly.
8. Bake the Pastry Circles: Carefully transfer the parchment paper with the pastry circle onto a prepared baking sheet. Bake for about 10-12 minutes, or until the pastry is golden brown and crisp. Keep a very close eye on them, as they can burn quickly, especially at the edges. Baking time can vary slightly depending on your oven, so start checking for doneness around 10 minutes. You can bake multiple pastry circles at once if your oven is large enough and heats evenly, but if you notice uneven baking, it’s best to bake them in batches to ensure consistent results.
9. Cool and Separate Rings (if necessary): Remove the baked pastry circles from the oven and let them cool completely on the baking sheets. As they cool, they will become even crispier. If the baked pastry circles and the pastry rings (trimmings) that were baked alongside them have somewhat baked together, carefully run a thin, sharp knife between the circles and the rings to detach them while they are still slightly warm. Transfer the detached pastry rings (trimmings) to a ziplock bag and seal it tightly. Once completely cooled, crush the baked pastry rings into fine crumbs using a rolling pin or your hands. Set aside the pastry crumbs; these will be used to decorate the outside of the cake and add a delightful textural element.

Making the Egg Yolk Cream:

1. Whisk Egg Yolks and Sugar: In a medium-sized bowl, whisk together the egg yolks and granulated sugar until the mixture is pale yellow and slightly thickened. Adding a tablespoon or two of milk from the 4 cups (mentioned in the ingredients) can help to loosen the mixture and make it easier to whisk.
2. Incorporate Flour: Add the ⅔ cup of all-purpose flour to the egg yolk mixture. Whisk continuously until you have a completely uniform and lump-free batter. Again, if the batter seems too thick, you can add a little more milk (from the 4 cups) to help achieve a smooth consistency.
3. Heat the Milk: In a medium-sized saucepan, pour in the remaining whole milk (about 3 ¾ cups). Heat the milk over medium to medium-high heat until it just begins to simmer and tiny bubbles appear around the edges – do not let it boil vigorously. Stir the milk frequently with a whisk or spatula to prevent it from sticking to the bottom and scorching.
4. Temper the Eggs: This is a crucial step to prevent the egg yolks from scrambling when you add them to the hot milk. Slowly and gradually pour a small amount of the hot milk into the egg yolk mixture while whisking constantly and vigorously. This warms up the eggs and gently raises their temperature. Continue adding the hot milk in a slow, steady stream, whisking continuously until about half of the hot milk has been incorporated into the egg yolk mixture.
5. Cook the Cream: Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk. Place the saucepan back over medium heat and stir constantly with a whisk or spatula. Continue stirring without stopping until the mixture thickens significantly and comes to a gentle boil. This process should take about 5-7 minutes. You’ll know the cream is ready when it coats the back of a spoon and leaves a trail when you run your finger through it. It is important to stir constantly to prevent the cream from scorching at the bottom of the pan.
6. Incorporate Butter and Vanilla: Remove the saucepan from the heat immediately once the cream has thickened. Add the unsalted butter (cut into pieces for faster melting) and vanilla paste to the hot cream. Stir vigorously until the butter is completely melted and fully incorporated into the cream, resulting in a smooth and glossy custard.
7. Cool the Cream: Transfer the hot egg yolk cream to a clean bowl. To prevent a skin from forming on the surface as it cools, press a piece of plastic wrap directly onto the surface of the cream, ensuring it makes full contact. Let the cream cool completely at room temperature first, and then refrigerate it until it is thoroughly chilled and firm. This chilling process will further thicken the cream and make it easier to spread and layer in the cake.

Assembling the Napoleon Cake:

1. Prepare for Assembly: Ensure both the baked pastry circles and the egg yolk cream are completely cooled and ready for assembly. Have your serving platter or cake stand ready.
2. Layer the Cake: Place one baked pastry circle on your serving platter or cake stand. Spread a generous layer of the cooled egg yolk cream evenly over the pastry circle, using about 2-3 tablespoons per layer.
3. Repeat Layers: Carefully place the next pastry circle on top of the cream layer. Gently press down to ensure it adheres slightly. Spread another layer of egg yolk cream over this pastry circle. Repeat this layering process, alternating between pastry circles and cream layers, until you have used all eight pastry circles. You should end with a layer of cream on top.
4. Frost the Cake: Finish the cake by spreading a final, smooth layer of the remaining egg yolk cream over the top and around the sides of the assembled cake. This frosting layer will act as the adhesive for the pastry crumbs.
5. Decorate with Crumbs: Take the crushed pastry crumbs that you set aside earlier. Gently and evenly press the crumbs onto the cream frosting, covering the top and sides of the cake completely. This crumb coating adds a beautiful texture and visual appeal to the Napoleon Cake, as well as a hint of extra pastry flavor.
6. Chill and Rest: Refrigerate the assembled Napoleon Cake for at least 3 hours, but preferably overnight. This chilling time is essential for allowing the layers to meld together and for the egg yolk cream to soak into the pastry layers, softening them slightly and creating the signature texture of Napoleon Cake. The longer it chills, the better the flavors will develop and the texture will become more harmonious.
7. Serve and Enjoy: Before serving, you can dust the top of the cake lightly with powdered sugar for an extra touch of elegance, if desired. Slice and serve your magnificent homemade Napoleon Cake. Enjoy the delightful combination of flaky pastry and creamy vanilla filling!

Nutrition Facts

(Approximate values per serving)

• Servings: 12
• Calories per serving: Approximately 550-650 calories (This is an estimate and can vary based on ingredient brands and specific measurements.)

Please note that Napoleon Cake is a rich dessert, and the nutritional values are estimates. Consider portion sizes when enjoying this treat.

Preparation Time

• Prep time: 1 hour 30 minutes
• Cook time: 1 hour 30 minutes
• Additional Time: 3 hours (chilling and resting)
• Total time: 6 hours

While the total time seems long, much of it is hands-off chilling time, making the process manageable in stages.

How to Serve

Serving Napoleon Cake is an art in itself. Here are a few suggestions to elevate the experience:

• Chilled: Napoleon Cake is best served chilled. The cold temperature enhances the creamy texture and allows the flavors to fully meld.
• Slice Carefully: Use a sharp, serrated knife to slice the cake. Wipe the knife clean between slices for neat presentation.
• Accompaniments:
  • Coffee or Tea: A classic pairing. The richness of the cake is beautifully balanced by the slight bitterness of coffee or the warmth of tea.
  • Fresh Berries: A scattering of fresh raspberries, strawberries, or blueberries adds a vibrant color and a touch of tartness that complements the sweetness of the cake.
  • Whipped Cream (Lightly Sweetened): A dollop of lightly sweetened whipped cream can add an extra layer of indulgence without overpowering the cake’s flavors.
• Presentation:
  • Dust with Powdered Sugar: A light dusting of powdered sugar just before serving adds a touch of elegance.
  • Garnish with Berries or Mint: A sprig of fresh mint or a few berries can enhance the visual appeal.
  • Individual Slices: For a more formal presentation, serve individual slices on dessert plates.

Additional Tips for Napoleon Cake Perfection

1. Keep Butter Cold: The secret to flaky pastry is cold butter. Ensure your butter is ice-cold throughout the dough-making process. If you notice the butter softening too much, pop the dough back into the refrigerator for a few minutes.
2. Don’t Overmix the Dough: Overmixing develops gluten and leads to a tough pastry. Pulse the dough in the food processor just until it comes together. Some streaks of butter are desirable.
3. Roll Pastry Thinly: The thinner you roll the pastry circles, the flakier your cake will be. Aim for about 1/8 inch thickness.
4. Chill the Cream Properly: Ensure the egg yolk cream is thoroughly chilled before assembling the cake. This will make it easier to spread and prevent the cake from becoming soggy.
5. Make Ahead: Napoleon Cake is a fantastic make-ahead dessert. The flavors actually improve as it sits in the refrigerator. You can make the pastry circles and cream a day or two in advance and assemble the cake a day before serving.

FAQ Section: Ingredients

Q1: Can I use salted butter instead of unsalted butter?

A: While unsalted butter is recommended for most baking recipes to control the salt level, you can use salted butter in this Napoleon Cake recipe if necessary. However, you should omit the pinch of salt in the pastry dough to avoid an overly salty flavor. Keep in mind that salted butter can vary in salt content between brands, so the final taste might be slightly different. For the best and most consistent results, unsalted butter is preferred.

Q2: Can I substitute all-purpose flour with another type of flour?

A: All-purpose flour is the best choice for this recipe to achieve the desired flaky and tender texture of the pastry and the right consistency of the cream. While you might be tempted to use bread flour, it has a higher protein content, which could result in a tougher pastry. Cake flour, with its lower protein content, might make the pastry too delicate. For the egg yolk cream, all-purpose flour provides the necessary thickening power. If you need a gluten-free option, you would need to use a specifically formulated gluten-free all-purpose flour blend and adjust the recipe accordingly, as gluten-free baking often requires different techniques and ingredient ratios.

Q3: Can I use vanilla extract instead of vanilla paste?

A: Yes, you can definitely substitute vanilla extract for vanilla paste in both the pastry dough and the egg yolk cream. Vanilla paste provides a more intense vanilla flavor and visible vanilla bean specks, but vanilla extract will still impart a lovely vanilla aroma and taste. Use a 1:1 substitution; if the recipe calls for 1 teaspoon of vanilla paste, use 1 teaspoon of vanilla extract. For the best vanilla flavor, choose a high-quality vanilla extract or paste.

Q4: Can I use a different type of milk, like 2% or skim milk, instead of whole milk?

A: Whole milk is recommended for the egg yolk cream because its higher fat content contributes to a richer, creamier, and more luxurious texture. Using 2% milk or skim milk will still work, but the cream will be less rich and may have a slightly thinner consistency. If you are looking for a lighter option, 2% milk is a reasonable substitute, but for the most authentic and decadent Napoleon Cake experience, whole milk is highly recommended.

Q5: Can I make this cake dairy-free or vegan?

A: Making a completely dairy-free or vegan Napoleon Cake would require significant substitutions and adjustments to both the pastry and the cream. For a dairy-free pastry, you could try using a vegan butter alternative, ensuring it is very cold and has a high fat content similar to butter. For a vegan cream, you would need to replace the egg yolks and dairy milk with plant-based alternatives. Recipes for vegan custard or pastry cream often use ingredients like cashews, coconut milk, or cornstarch for thickening. While it is possible to create a dairy-free or vegan version, it will likely require experimentation and may not perfectly replicate the classic flavor and texture of traditional Napoleon Cake. It’s best to search for specific vegan Napoleon Cake recipes online for guidance if you wish to make these substitutions.

Print