Napoleon Cake with Ice Cream Delight

For a worthy end to any holiday! Napoleon cake with ice cream is a most delicate dessert that will conquer everyone without exception with its taste. The secret to success is the custard with whipped cream, which tastes like ice cream. If you want an unusual Napoleon, this recipe is for you.
cook time: 12h
Logan Winslow
Napoleon Cake with Ice Cream Delight

Nutrition Facts (per serving)

283
Calories
14g
Fat
30g
Carbs
5g
Protein

Ingredients (8 portions)

Cakes:

Wheat flour 450 g
Butter 200 g
Water 100 ml
Chicken eggs 1 pc
Table vinegar 1 tsp
Salt 1 g

Cream:

Milk 550 ml
Cream 200 ml
Sugar 150 g
Corn starch 50 g
Egg yolks 3 pc
Vanilla sugar 1 tsp

Recipe instructions

Step 1

Step 1
How to make a Napoleon cake with ice cream? First, prepare the cream. It is very important to choose high-quality cream that will whip well. Choose cream with a fat content of at least 33%. Adjust the amount of sugar to your taste.

Step 2

Step 2
How to make custard ice cream for Napoleon with cream? In a bowl, whisk the yolks, 50 ml of cold milk, starch, 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 3

Step 3
Heat 500 ml of milk in a thick-bottomed saucepan, but do not bring to a boil. Pour the egg mixture into the hot milk in a thin stream, stirring constantly. There is no need to pour quickly, otherwise the eggs will curdle. Cook the cream over low heat with constant stirring until thickened. Since whipped cream will be added to the cream, it will thin out. Therefore, you immediately need to boil the cream until thick. I boiled until the whisk mark stopped tightening.

Step 4

Step 4
Remove the finished custard from the heat, cover with cling film “in contact” and cool completely.

Step 5

Step 5
Now make the cakes. Refrigerate the water in advance. The butter should also be cold, so remove it from the refrigerator just before you start cooking.

Step 6

Step 6
Sift the flour into a bowl. Add diced cold butter, egg, vinegar and salt. Grind everything into fine crumbs. You can grind everything in a blender.

Step 7

Step 7
Pour in ice water and knead into a smooth, slightly sticky dough, adding a little more flour if necessary. It is important not to overfill the dough with flour, otherwise the finished cakes will turn out tough and poorly soaked. For more information about flour, read the articles below the steps.

Step 8

Step 8
Divide the dough into 10 equal parts and place in the refrigerator for 1 hour.

Step 9

Step 9
Roll out each piece on a piece of parchment into a thin circle. Cut out even circles from the dough (Ø 18-22 cm). Collect the scraps and roll out 1-2 more cakes. I needed a tall cake, so I used 18 cm cake layers. You can choose the right parchment paper by reading the information about the types of parchment at the end of the recipe.

Step 10

Step 10
Bake the cakes in an oven preheated to 180℃ for about 6-8 minutes until golden brown. Cool the finished cakes. 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 11

Step 11
Grind 2-3 cakes into fine crumbs.

Step 12

Step 12
Finish the cream. Beat cold cream with a mixer until stiff peaks form. For information on how to whip cream correctly, read the article below the steps. Gently fold the whipped cream into the cooled custard. Before adding cream, check that the cream has cooled well in the depths. You can mix in a third of the cream with a mixer to achieve complete homogeneity. Then stir in the remaining cream with a spatula.

Step 13

Step 13
Assemble the cake by stacking the cake layers on top of each other and generously coating with cream.

Step 14

Step 14
Sprinkle the top and sides of the cake with crumbs. Place the cake in the refrigerator for 8-10 hours to soak.

Step 15

Step 15
Napoleon cake with ice cream, if desired, decorate with fresh fruit and mint and serve. Bon appetit!

Additional rubrics

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