Napoleon cake made from store-bought dough with custard
12 servings
150 minutes
Napoleon cake is a symbol of sophistication and home comfort, originating from French culinary tradition but becoming truly legendary in Soviet cuisine. Its airy layers soaked in delicate custard create a wonderful combination of crunchiness and softness. A light vanilla note complements the rich creamy flavor, making each bite a true delight. The simplicity of preparation with ready-made dough makes this dessert accessible even for novice cooks. It is perfect for cozy tea gatherings, family celebrations, and festive dinners. Napoleon is not just a sweet treat – it is a real gastronomic story filled with traditions and the taste of childhood.
1
First, we prepare the custard. In a saucepan, combine the yolks, vanilla, 3 tablespoons of sugar, 50 ml of cream, and all the flour. Mix everything well with a whisk.
- Egg yolk: 3 pieces
- Vanillin: 15 g
- Sugar: 1 glass
- Cream 20%: 500 ml
- Wheat flour: 3 tablespoons
2
In another pot, bring the remaining cream with sugar to a boil and pour it in a thin stream into the yolk mixture. While pouring in the hot cream, beat the mixture with a mixer.
- Cream 20%: 500 ml
- Sugar: 1 glass
3
Place the pot on the heat and bring to a boil (stirring constantly with a whisk), but do not boil, otherwise the cream will curdle and we won't be able to fix it. During heating, the mixture will thicken. Let the resulting cream cool slightly.
4
While the cream cools, let's work on the layers. Divide the dough into several parts and roll them out into layers of the same size. Make a few holes with a fork so the layers don't rise too much in the oven. This way, we get several layers (I had a total of four).
5
While the cakes cool, gradually add the softened butter to the custard and continue whisking. The cream is ready. You can set it aside or refrigerate it to cool completely and thicken further, or use it immediately like I do.
- Butter: 200 g
6
Now we take the layers, coat each one well with cream, and stack them carefully on top of each other. We leave one layer for crumbs on the cake.
- Yeast-free puff pastry: 500 g
7
Crush the remaining uncoated cake layer and sprinkle it on top and sides of the cake.
8
Now it can be placed in the refrigerator for a few hours to soak. Or you can start the tea party right away!