This Napoleon cake is soft, moist, and so darn delicious! The made-from-scratch dough makes the perfect texture. Store bought puff pastry couldn’t even compete.
Napoleon cake is one of my favorite cakes of all time. In a perfect world, I’d be curling up with a slice of this heavenly cake every single night. I guess a few times a year isn’t so bad though, right? Wrong.
Once you’ve tried this cake, you’ll want more. And more. It will keep you up at night. You’ll be thinking about this cake at all hours of the day. It’s like you can almost taste it every single time. But what good does “almost” do you? No good. So you make it again. And then repeat. And now you’ve fallen victim to the Napoleon cake trap. Oh, it’s a thing.
Am I being too dramatic? Perhaps. Most likely no. But you guys. This cake is amazing. It is moist beyond belief. Beautiful pastry cream is generously nestled into the many layers of pastry cake. The flavors are perfectly synchronized after cooling down in the refrigerator and getting a chance to set. And that, my friends, is the key.
To ensure this delicious cake remains moist and doesn’t turn into a dry crisp, you’ll want to let it set in the refrigerator, covered. Overnight, ideally. Because you see, you’ve got these really thin layers of cake. Letting it sit uncovered on the counter can dry it out. But by putting it in the fridge covered, you’re letting the flavors come out. You’re trapping the moisture – in the best way possible. You’re making sure you get the moist cake you deserve.
Whether you’ve got a special occasion coming up, or you just want to reward your taste buds, this Napoleon cake is the answer!
What do I need to make the dough?
- butter
- baking powder
- unbleached flour
- beer
What do I need to make the cream?
- egg yolks
- vanilla
- sugar
- corn starch
- milk
- sweetened condensed milk
How to make the Best Napoleon Cake with Cream
Steps
For the dough:
In a mixing bowl, beat 2 sticks of unsalted softened butter. Add in 1 teaspoon of baking powder.
When butter is smooth, add in 1 teaspoon of baking powder and 3 cups of flour.
Add to the mix 1 cup of beer. Dough will become soft. Form into 9 equal balls. Put them on a plate and refrigerate for 1 hour.
For the cream:
In a microwave safe bowl or in a pot on the stove, mix together 5 yellow egg yolks, ¼ teaspoon vanilla, 1 cup of sugar, 3 Tablespoons of corn starch; combine well together. Then add 800ml of milk.
Transfer to the refrigerator to cool. When it cools down, beat together with 1 can sweetened condensed milk.
Preheat oven to 350°F.
Take the 9 balls you formed and roll each one flat into a big circular shape, using flour if dough sticks to surface.
Using a large spring form, cut the dough into the shape of the spring form. Leave the access dough to bake also.
With a fork, poke the flat dough piece a few times around so it doesn’t puff up in the oven.
Bake each layer for about 7 minutes or until dough begins to darken.
Spread the cream on each layer, stacking one on to the other until all layers are stacked.
Pour and spread the cream on top of the cake and all around the sides too.
Take the edges from the circle that also baked and crumble them up, sprinkle all over the cake.
Classic Russian Napoleon Cake with Cream Recipe Yum
Ingredients
- 200 g butter, softened
- 1 tsp baking powder
- 3 cups unbleached flour
- 1 cup beer
- 5 egg yolks
- ¼ tsp vanilla
- 1 cup sugar
- 3 Tbsp corn starch
- 800 mL milk
- 1 can sweetened condensed milk
Instructions
In a mixing bowl, beat 2 sticks of unsalted softened butter. Add in 1 teaspoon of baking powder.
When butter is smooth, add in 1 teaspoon of baking powder and 3 cups of flour.
Add to the mix 1 cup of beer. Dough will become soft. Form into 9 equal balls. Put them on a plate and refrigerate for 1 hour.
In a microwave safe bowl or in a pot on the stove, mix together 5 yellow egg yolks, ¼ teaspoon vanilla, 1 cup of sugar, 3 Tablespoons of corn starch; combine well together. Then add 800ml of milk.
Transfer to the refrigerator to cool. When it cools down, beat together with 1 can sweetened condensed milk.
Preheat oven to 350°F.
Take the 9 balls you formed and roll each one flat into a big circular shape, using flour if dough sticks to surface.
Using a large spring form, cut the dough into the shape of the spring form. Leave the access dough to bake also.
With a fork, poke the flat dough piece a few times around so it doesn’t puff up in the oven.
Bake each layer for about 7 minutes or until dough begins to darken.
Spread the cream on each layer, stacking one on to the other until all layers are stacked.
Pour and spread the cream on top of the cake and all around the sides too.
Take the edges from the circle that also baked and crumble them up, sprinkle all over the cake.
Equipment Used
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So good! Best when you let it stand for a while before eating, to get it soft and moist.
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