Easy Homemade Napoleon Cake

A favorite dessert for a cozy family tea party. Making a quick Napoleon cake is not at all difficult, and the products you will need are the simplest and most affordable. The result will be a tender and delicious dessert for tea, beloved by many.
cook time: 2h
Gavin Tanner
Easy Homemade Napoleon Cake

Nutrition Facts (per serving)

251
Calories
12g
Fat
30g
Carbs
4g
Protein

Ingredients (10 portions)

Dough:

Wheat flour 400 g
Butter 250 g
Water 100 ml

Cream:

Sugar 300 g
Wheat flour 2.5 tbsp
Milk 1 l
Eggs 2 pc
Vanilla sugar 2 tbsp

Recipe instructions

Step 1

Step 1
How to bake a quick Napoleon cake? First, prepare the necessary ingredients for the dough. The butter should be cold, so remove it from the refrigerator just before you start cooking. The water should be very cold, so put it in the refrigerator for 30-40 minutes in advance.

Step 2

Step 2
Sift the flour through a sieve. Thanks to this, it will be saturated with oxygen, and the finished dough will turn out more tender. Grate the cold butter and add to the flour.

Step 3

Step 3
Grind the flour and butter into crumbs.

Step 4

Step 4
Pour in ice water and knead into an elastic dough. If the dough turns out liquid, then add a little more sifted flour; if the dough is too stiff, add a little water.

Step 5

Step 5
Roll the dough into a ball and place in the refrigerator for 30 minutes. Turn on the oven to 200 degrees in advance.

Step 6

Step 6
Divide the chilled dough into 8-10 equal parts. I made the cakes with a diameter of 18 cm, so I divided the dough into 10 parts.

Step 7

Step 7
Roll out each part thinly and place on parchment. You can choose the right parchment paper by reading a separate article about the features of parchment, the link is at the end of the recipe.

Step 8

Step 8
Immediately mark the contours of the future cake layer. I did this using a cooking ring.

Step 9

Step 9
Bake the cake for 3-4 minutes at 200°C until light golden brown. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe.

Step 10

Step 10
Bake all other cakes in the same way.

Step 11

Step 11
Break off the uneven edges of the cakes and grind them into crumbs.

Step 12

Step 12
Prepare the necessary ingredients for the cream.

Step 13

Step 13
Pour half the milk into a thick saucepan and heat over low heat.

Step 14

Step 14
Beat the eggs with a mixer with sugar and vanilla sugar until smooth. Vanilla sugar can be replaced with vanillin. Read how to do this correctly in a separate article at the link after the recipe.

Step 15

Step 15
Pour the remaining milk into the eggs, add flour and beat everything together again.

Step 16

Step 16
Pour the milk-egg mixture into the hot milk in a thin stream.

Step 17

Step 17
Cook the cream, stirring constantly, over medium heat for about 10 minutes until thickened. The exact time depends on the chosen pan and the operating characteristics of your stove.

Step 18

Step 18
Pour the finished cream into another container, cover with cling film “in contact” and cool to room temperature.

Step 19

Step 19
Assemble the cake by placing the cooled cake layers on top of each other and coating each with cream.

Step 20

Step 20
Sprinkle the top and sides of the cake with crumbs from the cake scraps and leave to soak in the refrigerator for several hours, or better yet, overnight. Since my cream was not very thick, I collected the cake in a cooking ring and sprinkled the sides with crumbs the next day. Bon appetit!

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