Cake Layers

  • 600 grams (4.2 cups) all-purpose flour
  • 380 grams (1.7 cups) 82.5% butter
  • 110 grams (2 large) eggs
  • 300 grams (1.3 cups) 20% sour cream
  • 0.3 teaspoons (1.8 grams) salt
  • 70 grams (0.5 cups) flour for rolling

Cherry Jam

  • 490 grams (3.4 cups) cherries
  • 110 grams (0.44 cups) cherry juice (from the thawed berries)
  • 100 grams (0.5 cups) sugar
  • 11 grams (0.04 cups) apple pectin


  • 400 grams (1.75 cups) coconut milk
  • 450 grams (2 cups) 3.5% milk
  • 100 grams (5 large) egg yolks
  • 35 grams (0.28 cups) cornstarch
  • 40 grams (0.34 cups) all-purpose flour
  • 190 grams (0.95 cups) sugar
  • 10 grams (0.042 cups) vanilla sugar
  • 100 grams (3.52 ounces) zéphyr white chocolate
  • 380 grams (1.7 cups) mascarpone

Frosting for Covering

  • 380 grams (1.7 cups) cream cheese
  • 80 grams (0.35 cups) 82.5% butter
  • 85 grams (0.68 cups) powdered sugar
  • 80 grams (0.32 cups) cherry jam


  • Fine Grater

    Perfect for grating frozen butter evenly, ensuring your dough achieves the right crumbly texture.

  • Heavy-Bottomed Saucepan

    Necessary for making the custard; it helps distribute heat evenly, preventing the mix from burning.

  • Cling Film

    Essential for wrapping your dough and assembling your cake layers; helps retain moisture and keeps layers intact.

  • Mixer with Hook Attachment

    Ideal for kneading the dough evenly without overworking it, resulting in perfectly textured layers.

  • Piping Bag

    Great for evenly distributing the custard and creating a beautiful and uniform finish.


Step 1

1. Sift the flour into a bowl. Grate the frozen butter with a fine grater, periodically tipping the butter into the flour. Add the salt and stir until the butter and flour are crumbly. Then add the pre-cooled, hard-boiled eggs and sour cream. Knead the dough (a mixer with a hook attachment works well for this).Make sure your butter is very cold for the best texture.

Step 2

2. Sift some flour onto a work surface and form the dough into a ball. The dough may be a bit sticky, but resist the urge to add too much flour. Wrap the dough in cling film and place it in the freezer for 40-50 minutes.The dough will firm up and be easier to work with after chilling.

Step 3

3. Divide the dough into pieces weighing 93-95 grams (3.3 oz) each for a 20 cm (7.8 inches) cake. Lightly flour each piece and place them in the freezer for another 15-20 minutes.Chilling the dough pieces makes rolling them out simpler.

Step 4

4. Preheat the oven to 392°F (200°C) using the convection setting. Roll out each piece of dough as thin as possible to a diameter of 23 cm (9 inches), adding flour as needed and using cling film (also floured). Trim the layers to 20 cm (7.8 inches) using a template or ring, prick with a fork, and bake for 9-10 minutes until golden.A fork ensures the dough doesn't puff up too much during baking.

Step 5

5. For the cherry jam, heat the thawed cherries to 104°F (40°C), add the sugar mixed with pectin, and boil for 2-3 minutes. Leave to cool and blend. Making the jam ahead saves time on the assembly day.

Step 6

6. To prepare the custard, mix the coconut milk and regular milk in a heavy-bottomed saucepan over low heat. In a separate bowl, mix the egg yolks, sugar, vanilla sugar, cornstarch, and flour until smooth. Add some hot milk to the mixture to temper the eggs, then pour it all back into the saucepan. Cook over medium heat, constantly stirring until it thickens (about 10-12 minutes). Add the white chocolate and blend until smooth. Cover with cling film, allow to cool, then chill in the fridge for 2-3 hours.Use a blender for a lump-free custard.

Step 7

7. After 2-3 hours, whip the mascarpone for 1 minute. Continue to beat while adding the chilled custard a tablespoon at a time.This step ensures a smooth and uniform custard mixture.

Step 8

8. Assemble the cake by spooning cherry jam onto each layer and using a piping bag to distribute the custard. Completing this step for all layers before assembling the cake saves time and ensures stability. Wrap the cake tightly in cling film, place a flat plate with a small weight on top, and leave the cake in the fridge for 3-4 hours.A weighted plate helps the cake layers settle for a firmer result.

Step 9

9. After the cake has chilled for 3-4 hours, prepare the frosting. Combine chilled cream cheese with room temperature butter and powdered sugar in a mixer bowl. Mix at maximum speed and add the cherry jam. Frost the chilled cake and return it to the fridge to set overnight. Slice the cake while cold and allow it to sit for 10-12 minutes before serving.Letting the cake set overnight improves the flavor and texture.


Enjoy this delectable cake chilled, allowing the rich flavors to meld together perfectly. 🎂 **Serve with a dollop of whipped cream and a sprinkle of fresh cherries** on top for some added flair. An excellent pairing is a hot cup of coffee or a freshly brewed herbal tea. ☕ For a more creative twist, try serving with a scoop of vanilla ice cream, which complements the cherry jam beautifully. 🍦 This cake also makes an impressive dessert for special occasions—imagine it taking center stage at a birthday party or festive family dinner! 🎉 Customize your presentation by adding edible flowers or chocolate shavings for a show-stopping effect that will leave your guests in awe. 🌸🍫


To make this tasty cake **gluten-free**, substitute the flour in the cake layers with **gluten-free flour** mix. 🥣 Ensure you use gluten-free cornstarch and flour for the custard too. For a **vegan version**, replace the butter with a plant-based butter, use a **vegan sour cream**, and swap the milk and coconut milk with **almond milk or soy milk**. 🌱 The eggs can be substituted with an egg replacer or a mixture of flax seeds and water. Also, make sure your white chocolate and mascarpone are vegan-friendly. **Enjoy the same great taste without the gluten or animal products!** 😋✨


  • What should I do if my dough is too sticky?

    If your dough turns out too sticky, you can add a little more flour, but be cautious not to add too much as it will affect the texture.

  • Can I use store-bought cherry jam?

    Yes, store-bought cherry jam can be used if you're short on time. However, homemade jam will give a fresher and more vibrant flavor.

  • How can I ensure my custard is lump-free?

    Using a blender to mix the custard ingredients thoroughly before heating can help prevent lumps. Constant stirring while it cooks is also key.

  • Is it okay to prepare the layers in advance?

    Absolutely! You can bake the layers the day before assembly and store them wrapped in cling film in the refrigerator to save time on the day of serving.

  • How do I achieve the best frosting consistency?

    Ensure that cream cheese is chilled and butter is at room temperature. Mixing these at maximum speed will get you a smooth and stable frosting.

  • Can this cake be made without a mixer?

    Yes, while a mixer is convenient for kneading and whipping, you can achieve the same results by hand. Be prepared for a bit more elbow grease!

Nutrition facts

Napoleon cake with vanilla custard & cherry jam
Recipe Yield:14 slices
Calories:This rich pastry contains approximately 450-500 calories per slice.
Calories (Min - Max):450 - 500
Total Fat:30g
Saturated Fat:18g
Total Carbohydrate:40g
Total Sugars:20g