Easy Napoleon Cake Layers Recipe – Classic Dessert Idea
This Easy Napoleon Cake Layers Recipe is a simplified take on the beloved French dessert. Flaky pastry layers are stacked with rich, velvety custard cream, creating a cake that’s both elegant and indulgent. With its crisp texture and creamy filling, this dessert is perfect for holidays, birthdays, or any special occasion. Dust with powdered sugar or top with fresh berries for a beautiful finish that will impress guests and satisfy sweet cravings.
Equipment
- Baking sheets
- Parchment paper
- Fork (for docking pastry)
- Mixing bowls
- Whisk
- Saucepan
- Offset spatula
- Sharp knife
Ingredients
- 1 lb puff pastry (store-bought or homemade)
- 4 cups whole milk
- 1 cup sugar
- 6 egg yolks
- ½ cup cornstarch or flour
- 1 tsp vanilla extract
- ½ cup butter
- Pinch of salt
- Powdered sugar or pastry crumbs for topping
- Optional: cocoa powder, berries, or jam for variations
Instructions
- Prepare Pastry: Roll puff pastry into rectangles. Dock with a fork to prevent puffing. Bake at 375°F (190°C) until golden and crisp. Cool completely.
- Make Custard: Heat milk until warm. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly add warm milk, then cook mixture in saucepan until thickened. Stir in butter and vanilla. Cool fully.
- Assemble Cake: Alternate pastry sheets with custard cream, spreading evenly. Press gently after each layer.
- Finish: Top with cream, then sprinkle with pastry crumbs or powdered sugar.
- Rest: Refrigerate overnight to allow flavors to meld and pastry to soften slightly.
- Serve: Slice with a sharp knife dipped in hot water for clean cuts.
Notes
- Variations: Add chocolate custard, fruit layers, or blend custard with whipped cream for lighter texture.
- Storage: Refrigerate for 2–3 days. Freeze pastry layers separately for longer storage.
- Expert Tip: Chill custard before layering to prevent soggy pastry.
- Pairings: Best with tea, coffee, or sparkling wine.