Cake layers (16cm)

  • 650 grams (5 cups) all-purpose flour
  • 400 grams (1.76 cups) unsalted butter
  • 150 milliliters (2/3 cup) ice-cold water
  • 1 large egg
  • Pinch of salt
  • 1 tablespoon vinegar (9%)

Honey cream

  • 500 grams (2 cups + 2 tablespoons) whole milk
  • 100 grams (1/2 cup) honey
  • 2 large eggs
  • 4 tablespoons cornstarch
  • 340 grams (1.43 cups) heavy cream (34%)

Lingonberry confit

  • 300 grams (2.1 cups) lingonberries
  • 60 grams (1/3 cup) granulated sugar
  • 10 grams (1 tablespoon) cornstarch


  • Mixing Bowl

    A sturdy mixing bowl is essential for combining ingredients smoothly. Make sure it's large enough to accommodate all your components without spillage.

  • Whisk

    An essential tool for properly integrating your wet and dry ingredients. Opt for a balloon whisk to easily add air to your mixtures.

  • Baking Mat & Rolling Pin

    These are crucial for rolling out your dough evenly. A non-stick baking mat paired with a sturdy rolling pin ensures perfect layers.

  • Baking Sheet

    Invest in a good-quality baking sheet to ensure even heat distribution for perfectly baked layers every time.

  • Cling Film

    Useful for keeping your dough chilled and storing the finished pastry to let the flavors meld wonderfully.


Step 1

1. Sift the flour onto a clean work surface or into a large bowl. Sifting helps to remove any lumps and aerates the flour for a lighter texture.

Step 2

2. Ensure the butter is well-chilled by placing it in the freezer for about 2 hours. Chop it into small pieces and mix it into the flour using a knife. Alternatively, you can use a blender or grater to incorporate the butter. Stir the mixture with a spoon to avoid melting the butter with your hands. Keeping the butter cold ensures flaky layers in the pastry.

Step 3

3. Gather the butter-flour mixture into a mound and create a well in the center.

Step 4

4. Combine ice-cold water, egg, vinegar, and salt in a separate bowl, whisking until well mixed. Pour this mixture into the well of the flour mound.

Step 5

5. Quickly knead the dough to bring all the ingredients together into a homogeneous mass. Do not over-knead to keep the butter from melting. Over-kneading can develop gluten, making the pastry tough instead of tender and flaky.

Step 6

6. Divide the dough into 11 equal pieces. Place them on a floured plate and refrigerate for 1.5 hours. Chilling the dough helps to relax the gluten and make it easier to roll out.

Step 7

7. Preheat your oven to 392°F (200°C). Roll out each dough piece into an 18cm circle on a baking mat. You may notice the layers shrink during baking; trim them to size while still hot. Bake each layer for 8-10 minutes or until golden brown. While working on one layer, keep the others refrigerated. Trimming hot layers ensures uniform and even layers.

Step 8

8. Bake any dough trimmings separately as they will be used for decoration later. These trimmings add a nice texture and finish to the cake decoration.

Step 9

1. For the honey cream, whisk together eggs and cornstarch in a bowl until smooth.

Step 10

2. Heat the milk to a simmer, then add the honey and stir until dissolved.

Step 11

3. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to avoid curdling.

Step 12

4. Return the mixture to the stove and cook over medium heat, stirring continuously until it thickens to the consistency of sour cream. Remove from heat, cover with cling film, and let it cool completely. Covering the cream with cling film prevents a skin from forming.

Step 13

5. Whip the heavy cream until soft peaks form and fold it into the cooled custard base.

Step 14

1. For the lingonberry confit, combine lingonberries and sugar in a saucepan. Bring to a boil over low heat, then simmer covered for a few minutes.

Step 15

2. Dissolve the cornstarch in 2 tablespoons of water and add to the boiling berry mixture.

Step 16

3. Stir until the mixture thickens, then remove from heat and cover with cling film in contact with the surface. Let it cool completely. This method prevents a skin from forming on the confit.

Step 17

1. To assemble the cake, alternate layers of cake, honey cream, and lingonberry confit. Wrap the assembled cake in cling film and refrigerate for at least a day. You can place a plate or a small weight on top to help the layers adhere. Refrigerating the cake allows the flavors to meld and the layers to set for easier slicing.


Looking for the perfect way to serve this irresistible pastry? 🌟 Try spreading a bit of powdered sugar on top for an elegant finish. Paired with a rich, dark coffee or a light, fruity tea, this pastry becomes a sublime treat.

🍓 You can also garnish it with fresh berries or a berry compote. Drizzling some berry sauce on the plate before placing a slice will not only enhance the presentation but will add an extra layer of flavor that your guests will adore.

🍨 If you're a fan of richer flavors, a scoop of vanilla ice cream on the side is simply divine. The cold, creamy ice cream contrasts beautifully with the warm, flaky pastry layers.

For a more rustic touch, serve with a dollop of whipped cream and a sprinkle of chopped nuts. This will add texture and visual appeal, making your pastry both a feast for the eyes and the palate. 🍰


Want to make a gluten-free version? 🌾 Simply substitute the regular flour with a gluten-free blend and ensure your cornstarch is certified gluten-free. The process remains the same, delivering perfect results that everyone can enjoy.

For a vegan-friendly variant, 🍃 use plant-based butter and replace the eggs with a mixture of flax seeds and water (1 tablespoon of ground flax seeds mixed with 3 tablespoons of water for each egg). Use a non-dairy heavy cream alternative for the cream and ensure your chosen honey substitute blends well – agave syrup or a good-quality maple syrup works wonders.


  • Beginner: How do I prevent the dough from sticking while rolling?

    Sprinkle your work surface and rolling pin with flour, and roll the dough between two sheets of parchment paper for an even easier process.

  • Beginner: What do I do if my butter melts while making the dough?

    If your butter melts, chill the dough for a bit longer in the fridge before you continue working with it to ensure it remains manageable.

  • Intermediate: How can I make sure my pastry layers are of even thickness?

    Use a rolling pin with adjustable thickness rings or roll the dough between guide rods to keep the thickness consistent.

  • Intermediate: Can I make the components ahead of time?

    Yes, you can prepare the dough and cream a day in advance. Store the dough in the fridge and the cream in an airtight container until you're ready to assemble.

  • Experienced: How can I add more flavor to the pastry layers?

    You can infuse the dough with finely grated citrus zest or vanilla bean. Another option is to brush the layers with a light sugar syrup mixed with your favorite extract or liqueur before assembling.

  • Experienced: Any tips for perfectly whipping the cream?

    Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping. Also, start at a low speed and gradually increase it to medium-high for stable, fluffy peaks.

Nutrition facts

Napoleon cake with honey cream & lingonberry confit
Recipe Yield:12 servings
Calories:per serving
Calories (Min - Max):400 - 500
Total Fat:25g
Saturated Fat:15g
Total Carbohydrate:45g
Total Sugars:20g