Ingredients

Dough

700 grams (3.5 cups) all-purpose flour
100 grams (0.5 cup) sugar
0.5 teaspoon salt
360 grams (1.5 cups) unsalted butter
130 milliliters (0.5 cup) milk
100 grams (0.5 cup) sour cream
2 large eggs
We recommend:

Instructions

Step 1

Prepare the Dough

*Preheat* your oven to 180Β°C (350Β°F). In a large bowl, combine the flour, sugar, and salt. Add the chilled butter, cutting it into the flour mixture until it resembles coarse crumbs.

Mix in the milk, sour cream, and eggs until the dough comes together. Do not overmix to maintain a flaky texture. Divide the dough evenly into 13 portions, flatten into discs, and refrigerate for 30 minutes.

Step 2

Bake the Layers

On a floured surface, *roll out* each disc to 25 cm (10 inches) in diameter. Place each rolled dough on a baking sheet and bake for about 6-8 minutes or until golden brown.

Repeat for all discs. Let the layers cool on a wire rack before assembling the cake.

Step 3

Make the Cream

In a saucepan, whisk together the sugar, eggs, and cornstarch. Gradually add the hot milk, continuing to whisk to prevent lumps.

Cook the mixture over medium heat until thickened. Remove from heat and stir in the butter until melted, then allow it to cool completely. Once cooled, whip the cream and fold it delicately into the mixture.

Step 4

Assemble the Cake

Place one *baked layer* on a serving plate and spread a generous amount of cream over it. Repeat this process with remaining layers, ending with a layer of cream on top. Cover the sides as well.

For best results, refrigerate the cake overnight to allow the flavors to meld together. Enjoy your homemade Napoleon!

Servings

Picture a slice of Napoleon Cake served **to perfection**, paired with your favorite warm beverage.β˜• Why not keep it classic with a cup of freshly brewed coffee or step it up with a velvety latte? The creamy notes of your drink will beautifully complement the rich layers of the cake.

If you're going for a touch of elegance, serve with a dollop of **whipped cream** and a sprinkle of finely crushed nuts on top.🌰 This adds a delightful contrast in texture and a nutty aroma. Perfect for impressing guests or simply treating yourself to a moment of bliss.

For a summer twist, serve with **fresh berries** or fruit compote. πŸ“πŸ’ These bring a refreshing balance to the cake's richness, infusing each bite with a burst of fruity goodness.

Equipment

Variations

Making it gluten-free is a piece of cake! πŸŽ‚ Simply swap out the regular flour with a gluten-free all-purpose flour blend. Just be sure to check the absorption properties, as gluten-free flours can vary.

For a vegan-friendly version, replace the butter with **vegan butter**, and the eggs with a combination of flaxseed and water (1 tablespoon flaxseed mixed with 3 tablespoons water per egg). Swap the milk and cream with almond milk and coconut cream for a creamy, plant-based delight.πŸ₯₯🌱

Faq

  • What tips can ensure flaky layers?

    Make sure not to overmix the dough. Keeping the butter as cold as possible helps too!

  • How do I store leftover Napoleon Cake?

    Store it in the fridge, covered with a cake dome or plastic wrap to prevent it from drying out.

  • Is there a way to speed up the pastry preparation?

    You could try using a food processor to combine the dough ingredients quickly.

  • What consistency should the cream have?

    The cream should be thick but spreadable, like a pudding. If too thick, whisk in some extra milk.

  • Can I make the pastry ahead of time?

    Absolutely! You can prepare the pastry dough and freeze it for up to a month. Thaw in the fridge overnight before use.

  • How do I know when my pastry is baked perfectly?

    The layers should be golden brown with a crispy edge, not doughy or undercooked.

Nutrition facts

Classic Napoleon Cake with Creamy Layers
Recipe Yield:12 servings
Calories:Estimated between 550 and 650 calories per serving.
Calories (Min - Max):550 - 650
Total Fat:40g
Saturated Fat:25g
Protein:8g
Total Carbohydrate:45g
Total Sugars:20g