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Napoleon Cake

Napoleon Cake (Classic Layered Custard Cake)

A traditional Napoleon cake made with crisp puff pastry layers and rich vanilla custard cream. After resting, the layers soften into a delicate, melt-in-your-mouth dessert perfect for celebrations.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: French
Calories: 420
Ingredients Method Notes

Ingredients
  

  • For the Pastry Layers
  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter cold and cubed
  • ¾ cup cold water
  • 1 teaspoon salt
  • 1 teaspoon lemon juice or vinegar
  • For the Custard Cream
  • 4 cups whole milk
  • 6 egg yolks
  • 1 cup granulated sugar
  • ⅓ cup all-purpose flour or cornstarch
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter
  • Optional Topping
  • Powdered sugar
  • Crushed pastry crumbs

Method
 

  1. Make the Pastry Dough
  2. In a large bowl, mix flour and salt.
  3. Cut in cold butter until crumbly.
  4. Add cold water and lemon juice, mixing just until dough forms.
  5. Divide dough into 6–8 balls, cover, and refrigerate for 1 hour.
  6. Bake the Layers
  7. Preheat oven to 400°F (200°C).
  8. Roll each dough ball into a thin circle.
  9. Bake each layer for 5–7 minutes until lightly golden.
  10. Cool completely. Reserve scraps for topping.
  11. Prepare the Custard Cream
  12. Heat milk until warm (not boiling).
  13. Whisk egg yolks, sugar, and flour until smooth.
  14. Slowly add warm milk while whisking.
  15. Return mixture to heat and cook until thick.
  16. Remove from heat, stir in butter and vanilla. Cool slightly.
  17. Assemble the Cake
  18. Place one pastry layer on a plate and spread cream evenly.
  19. Repeat with remaining layers.
  20. Cover top with cream and sprinkle crumbs or powdered sugar.
  21. Chill
  22. Refrigerate for at least 6 hours or overnight before slicing.

Notes

  • The cake tastes best after resting overnight.
  • For a lighter version, you can replace part of the custard with whipped cream.