Classic Custard Napoleon Cake

This wonderful dessert will tempt anyone. Itʼs impossible to resist! Napoleon cake with custard is a classic version of a popular dessert. Crispy puff pastries, when soaked, become soft and turn into a real delicacy. If you haven’t tried this deliciousness yet, I recommend you try it.
cook time: 3h 30 min
Elijah Stroud
Classic Custard Napoleon Cake

Nutrition Facts (per serving)

268
Calories
15g
Fat
26g
Carbs
5g
Protein

Ingredients (10 portions)

For the cakes:

Eggs 1 pc
Water 150 ml
Table vinegar 1 tbsp
Salt 0.75 tsp
Butter 250 g
Wheat flour 450 g

For cream:

Eggs 3 pc
Sugar 170 g
Milk 750 ml
Vanilla sugar 7 g
Corn starch 50 g
Butter 80 g

Recipe instructions

Step 1

Step 1
How to make a classic Napoleon cake with custard at home? Prepare the cream. Measure out the necessary ingredients for it. Take butter with a fat content of 72.5-82%. It is better if it is at room temperature. You can use potato starch, but with corn the taste of the cream will be somewhat more delicate.

Step 2

Step 2
In a bowl, whisk eggs with sugar, vanilla sugar and cornstarch until smooth. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria.

Step 3

Step 3
In a heavy-bottomed saucepan, heat the milk until warm. Pour a little milk into the sweet egg mixture and mix well. An article about saucepans will help you choose the ideal pan, the link is at the end of the recipe.

Step 4

Step 4
Pour the resulting mixture into the pan with the rest of the milk while stirring continuously. Cook the cream over moderate heat, stirring constantly so that the eggs do not curdle and the cream turns out homogeneous.

Step 5

Step 5
Gradually the cream will begin to thicken. It slowly but surely flows down from the shoulder blade. Remove the pan from the stove.

Step 6

Step 6
Add butter to the hot cream and mix thoroughly until smooth.

Step 7

Step 7
Cover the cream with cling film "in contact" to prevent a crust from forming and refrigerate.

Step 8

Step 8
Prepare the necessary products for the test. It is important that the oil and water are very cold.

Step 9

Step 9
Sift the flour into a bowl. Grate the cold butter on a coarse grater or cut into small pieces. When grating butter, it is convenient to dip it into flour at the same time so that it sticks less.

Step 10

Step 10
Quickly rub the butter into the flour until crumbly.

Step 11

Step 11
In a small bowl, combine very cold water with the egg, salt and vinegar. Mix well with a fork.

Step 12

Step 12
Pour the resulting mixture into the butter crumbs, mix the dough with your hands.

Step 13

Step 13
There is no need to thoroughly knead the dough, just gather it into a ball. If you knead the dough for a long time, the butter will melt and the dough will not turn out flaky and crumbly.

Step 14

Step 14
Divide the dough into parts. I divided it into 9 parts and baked cakes with a diameter of 19 cm. If you need cakes with a larger diameter, then there will be fewer parts and the cake will turn out shorter. To make the cake tall, you can increase the amount of ingredients by 1.5-2 times. Cover the dough with cling film and refrigerate for 30-40 minutes.

Step 15

Step 15
Turn on the oven to preheat at 190 C. Take out one chilled piece of dough and roll it out on a table dusted with flour into a thin layer.

Step 16

Step 16
Transfer the dough to a baking sheet lined with parchment. For tips on choosing parchment, read the article after the steps. You can transfer the dough by rolling it onto a rolling pin. Cut the dough using a plate of the desired diameter. Prick the dough with a fork to help the crust puff up less during baking. Leave the trimmings on the baking sheet as well. You will need them to decorate the cake.

Step 17

Step 17
Bake the cake in an oven preheated to 190-200 C for approximately 10 minutes until golden brown. The baking time and mode will depend on the operating characteristics of your oven. Be sure to take this into account. Read important information about this after the recipe description.

Step 18

Step 18
Bake all the cakes this way.

Step 19

Step 19
Assemble the cake. Place the crust on a plate. To keep the plate clean after assembling the cake, I lined it with parchment paper.

Step 20

Step 20
Brush the crust with custard. Puff cakes absorb cream well, so add enough cream so that the cake does not turn out dry.

Step 21

Step 21
Place the cakes on top of each other, spreading them with cream and pressing down a little on top. Collect the entire cake this way. Cover the top and sides with cream as well. You can place a small weight on top of the not yet greased top for a short time to compact the cake. I didnʼt do this.

Step 22

Step 22
Grind the cake scraps into crumbs and sprinkle them on all sides of the cake.

Step 23

Step 23
Place the dessert in the refrigerator to soak thoroughly, preferably overnight.

Step 24

Step 24
Cut homemade classic Napoleon cake with custard into portions and serve. Bon appetit!

Additional rubrics

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