Easy No-Bake Napoleon Cake with Custard

The most delicious and easiest — even a child can cook! No-bake Napoleon cake made from ear cookies with custard is one of the easiest to prepare. You just need to cook the cream, quickly assemble the cake and decorate it in a festive way — and all this without an oven! Few people will guess what it is made of!
cook time: 1h 30 min
Ethan Rowley
Easy No-Bake Napoleon Cake with Custard

Nutrition Facts (per serving)

336
Calories
17g
Fat
37g
Carbs
5g
Protein

Ingredients (8 portions)

Basic:

Sugar 80 g
Wheat flour 3 tbsp
Butter (82.5%) 120 g
Milk 500 ml
Vanillin 0.25 tsp
Chicken eggs 3 pc
Cookie (puff ears) 600 g

Recipe instructions

Step 1

Step 1
How to make a Napoleon cake without baking from ear cookies? Prepare all the necessary ingredients. Take premium flour and milk with a fat content of at least 3%. Eggs are suitable for C1 or CO. If you plan to use vanilla sugar instead of vanillin, use 10 times more than the specified amount. Adding too much vanillin can spoil the taste of the finished product.

Step 2

Step 2
To prepare the cream, in a bowl or saucepan with a rounded and thick bottom, beat the eggs with sugar and vanilla until the sugar is completely dissolved. Before doing this, be sure to wash the eggs using a special food grade soap and brush. It is not necessary to whip until fluffy foam.

Step 3

Step 3
Add sifted flour, beat until smooth. Sifting will remove small debris, if any, and make the cream more uniform and airy. Then pour in the milk and stir. Beat everything until smooth with a whisk or mixer. The main thing is that there are no lumps left.

Step 4

Step 4
Place over medium heat and heat until warm but not yet hot. Whisk constantly.

Step 5

Step 5
Once the cream thickens (this will take about 5 minutes depending on your stove), remove from heat and beat well with a mixer. If the cream seems runny, don’t worry, it will become thicker after it cools.

Step 6

Step 6
To prevent the cream from becoming crusty, you need to cover it with cling film on top so that it lies tightly on the cream. Cool the cream to room temperature. Remove the butter from the refrigerator; it should become softer.

Step 7

Step 7
Beat the butter with a mixer; it should whiten a little and become more airy.

Step 8

Step 8
Add the cooled cream to the butter a little at a time, constantly whisking each time.

Step 9

Step 9
Continue beating until you get a smooth, fluffy cream.

Step 10

Step 10
Usually Napoleon cake is rectangular or round. But it can be made in any shape. I took a round springform baking dish without a bottom with a diameter of 19 cm to make it easier to assemble and make it more neat. Grease the bottom with cream so that the first layer of cookies is well soaked and sticks together.

Step 11

Step 11
Then lay out the first layer with ears. The voids can be filled with pieces or cookie crumbs.

Step 12

Step 12
Then generously coat the cookies with cream and spread evenly.

Step 13

Step 13
Collect the cake until you run out of cookies. Just remember to leave about 10 ears and a little cream for decoration. Place the cake in the refrigerator for 30 minutes.

Step 14

Step 14
Carefully remove the pan from the cake and decorate it. First I glued the ears to the sides of the cake. To do this, I greased them on one side with cream and applied this side to the cake. Then I sprinkled the top and sides with cookie crumbs. And put cookies on top. In this form, the cake already looks interesting — you can leave it like that. You can also add a mesh of chocolate glaze on top. Place the finished cake in the refrigerator for at least 4 hours.

Step 15

Step 15
I wanted some bright colors, so I layered the top of the cake with berries and mint. It is best to do this before serving so that the berries and herbs do not lose freshness.

Additional rubrics

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