Napoleon Cake Recipe

TahiraJaved

This Napoleon Cake Recipe bakes ten paper thin, buttery layers from a simple sour cream dough, then stacks them with a silky vanilla custard cream lightened with whipped cream. A full night in the fridge softens the crisp layers into tender, melt in your mouth sheets. Finished with a coat of toasted crumbs, this homemade Napoleon cake is a showstopping dessert for birthdays, anniversaries, and holidays.

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Prep Time 1

Cook Time 45

Dough Chilling, Custard Cooling & Overnight Rest 11

Total Time 12 45

Servings: 16 slices

Course: Dessert

Cuisine: Russian

Calories: 415

Ingredients Equipment Method Notes

Ingredients

For the Dough Layers

3 1/4 cups all purpose flour 410g, plus more for dusting
1/2 tsp fine salt
1 cup unsalted butter 226g, frozen for grating
1 large egg cold
1/2 cup full fat sour cream cold
1 tsp white vinegar
3 to 4 tbsp ice water

For the Custard Cream

4 cups whole milk divided
1 cup granulated sugar
6 large egg yolks
1/2 cup cornstarch
4 tbsp unsalted butter softened
2 tsp alcohol free vanilla extract
1/4 tsp fine salt
1 cup heavy cream cold
2 tbsp powdered sugar

For Finishing

crumbs from baked dough scraps
fresh raspberries optional
powdered sugar optional, for dusting

Equipment

Box grater shreds frozen butter into the flour for crisp, flaky layers
Rolling Pin rolls the dough paper thin and even
8 inch cake pan or plate guides clean trimming of every layer
Fine mesh sieve strains the custard silky and smooth
Offset spatula spreads the cream in even layers
Digital kitchen scale divides the dough into 10 equal pieces

Method

Whisk the dough flour and salt. Grate in the frozen butter and toss to coat. Mix the egg, sour cream, and vinegar, then add with 3 tablespoons ice water. Mix just until the dough holds together, adding the remaining water only if needed.
Divide into 10 equal pieces, shape into discs, wrap, and chill for 1 hour.
Whisk the yolks, sugar, and cornstarch with 1/2 cup milk until smooth. Heat the remaining milk until steaming. Slowly whisk the hot milk into the yolk mixture, then return it all to the saucepan. Cook over medium heat, whisking constantly, until thick and bubbling, then cook for 1 minute more.
Stir in the custard butter, vanilla, and salt and strain into a shallow heatproof container. Press food-safe plastic wrap onto the surface and refrigerate for about 2 hours, until completely cold.
Preheat the oven to 400°F (200°C). Roll each dough disc on parchment into a 9 inch round, prick all over with a fork, and bake for 5 to 7 minutes until golden. Bake in batches; rotate trays if baking two at once.
Trim each hot layer to 8 inches. Save the baked scraps; toast them further only if pale, watching closely. Cool all layers and scraps completely, then crush the scraps into crumbs.
Whip the cold heavy cream with the powdered sugar to stiff peaks. Whisk the cold custard smooth, then gently fold in the whipped cream in two additions.
Stack the layers with about 1/2 cup custard cream between each, reserving enough to coat the top and sides. Coat the cake and gently press on the crumbs.
Cover and refrigerate for at least 8 hours before slicing. Garnish with raspberries or powdered sugar if desired.

Keep the butter frozen, prick the dough every 1/2 inch, and let the custard bubble for a full minute; these three steps prevent puffy layers, a starchy filling, and a leaning cake.

Notes

Trim the layers while they are hot so they cut cleanly.
Chill the custard completely and cool the pastry layers before assembling.
Rest the cake for at least 8 hours so the layers soften.
Allow 1 hour for dough chilling and about 2 hours for custard cooling. Some tasks can overlap. Freeze the dough butter before starting.

Storage: Refrigerate the covered cake for up to 3–4 days; freeze unfilled layers for up to 2 months.