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Irresistibly Creamy Easy Napoleon Cake Recipe

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4.8 from 107 reviews

Indulge in the classic French dessert with this Irresistibly Creamy Easy Napoleon Cake recipe featuring layers of golden puff pastry and rich vanilla custard, topped with powdered sugar and fresh berries for an elegant finish.

Ingredients

Scale

Puff Pastry

  • 2 sheets Puff Pastry Sheets (Select all-butter for a richer taste)

Custard

  • 2 cups Whole Milk (Enhances creaminess)
  • 1 cup Granulated Sugar (Adjust to taste)
  • 4 large Egg Yolks (Use fresh eggs)
  • 1/4 cup Cornstarch (Stabilizes the custard)
  • 1/2 cup Unsalted Butter (Can be substituted with margarine)
  • 2 teaspoons Vanilla Extract (Opt for pure extract)

Garnish

  • 1 cup Powdered Sugar (For dusting)
  • 1 cup Fresh Berries (Optional garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the puff pastry layers evenly and achieve a golden brown crust.
  2. Prepare Puff Pastry: Roll out the puff pastry sheets and cut them into rectangles approximately 4×3 inches. Prick each piece with a fork to prevent excessive puffing.
  3. Bake Puff Pastry: Place the cut pastry rectangles on a parchment-lined baking sheet. Cover them with another sheet of parchment paper and then a second baking tray to keep them flat while baking.
  4. Bake Until Golden: Bake in the preheated oven for 15-20 minutes or until the puff pastry is golden brown. Once done, cool the pastries on a wire rack.
  5. Warm Milk: In a saucepan, warm the whole milk over medium heat until it is steaming but not boiling, to prepare it for custard making.
  6. Mix Egg Yolks and Cornstarch: In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and combined.
  7. Combine Milk and Egg Mixture: Gradually pour the warm milk into the egg yolk mixture while whisking continuously to temper the eggs and prevent curdling.
  8. Thicken Custard: Return the combined mixture to the saucepan over medium-low heat, stirring constantly until it thickens, about 5-7 minutes.
  9. Finish Custard: Remove from heat and stir in the unsalted butter and vanilla extract until the custard is smooth and glossy.
  10. Assemble Cake: On a serving platter, layer the baked puff pastry and spread a generous amount of custard over each layer. Repeat layering, finishing with a pastry sheet on top.
  11. Chill: Cover the assembled cake with plastic wrap and refrigerate for at least 4 hours or overnight, allowing the custard to set and the flavors to meld.
  12. Garnish and Serve: Just before serving, dust the top of the cake with powdered sugar and garnish with fresh berries if desired to enhance both presentation and flavor.

Notes

  • Use all-butter puff pastry for the best flavor and texture.
  • Tempering the eggs when adding warm milk prevents scrambling in the custard.
  • The cake needs adequate chilling time to properly set the custard layers.
  • Fresh berries add a fresh, vibrant contrast but can be omitted for a classic presentation.
  • The top baking layer can be dusted with powdered sugar or a light drizzle of apricot glaze for extra shine.

Keywords: Napoleon Cake, French Dessert, Puff Pastry, Custard, Layered Cake, Vanilla Cream, Easy Dessert

Find it online: https://ricoloranz.com/irresistibly-creamy-easy-napoleon-cake-recipe/