Quick Cake "Napoleon"
8 servings
30 minutes
The quick 'Napoleon' cake is an exquisite and delicate dessert rooted in the classic French 'Mille-feuille'. It gained special popularity in Russian cuisine due to its rich creamy flavor and airy texture. This version stands out for its simplicity and speed of preparation while maintaining the layered crispy structure soaked in sweet creamy filling. The combination of boiled condensed milk and whipped cream gives the dessert a velvety softness and pleasant caramel note. Served chilled, it makes for an ideal treat at any time of day. This cake is perfect for festive occasions or cozy family tea gatherings, creating an atmosphere of warmth and comfort.
1
Remove the dough from the packaging, separate the layers, and leave to thaw at room temperature.
2
At this time, prepare the cream. Whip the cream until it reaches a thick foam (for a sufficient amount of time) and put it in the refrigerator.
- Whipping cream 33%: 500 ml
3
Bake the dough at 210–220 degrees for 15 minutes.
- Unyeasted puff pastry: 500 g
4
At this time, combine the boiled condensed milk and the already whipped cream, mix well with a mixer, and put it in the refrigerator.
- Dulce de leche (boiled condensed milk): 1 jar
- Whipping cream 33%: 500 ml
5
Take the dough out of the oven, cool it down, then separate it into layers.
- Unyeasted puff pastry: 500 g
6
Sometimes the middle of the cake is undercooked; individual layers need to be baked for another 5 minutes at 210 degrees.
- Unyeasted puff pastry: 500 g
7
Remove a part of the batter for sprinkling on the cake at the end.
- Unyeasted puff pastry: 500 g
8
Assemble the cake: layer of dough, layer of cream. Don't skimp on the cream. And don't forget to coat the sides of the cake with cream.
- Unyeasted puff pastry: 500 g
- Dulce de leche (boiled condensed milk): 1 jar
- Whipping cream 33%: 500 ml
9
At the very end, sprinkle the cake with crumbs from the dough.
- Unyeasted puff pastry: 500 g
10
Put in the refrigerator for at least 2 hours for the layers to soak.
