Easy Napoleon Cake Recipe
This Napoleon cake consists of rich vanilla custard and a buttery puff pastry cake base. You won’t believe how quick and easy it is to make!
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🥑🍓🥦🍉🍋 INGREDIENTS 🥔🥚🍫🧁🎂🍰
4 egg yolks
1 cup granulated sugar
4 tbsp all-purpose flour
3 1/2 cups milk (divided)
1/2 tsp vanilla extract
1/2 cup undated butter, softened
4 oz cool whip, thawed
3 (1lb) packages puff pastry (pepperidge farm brand)
📃📄📃📄📃INSTRUCTIONS 📃📄📃📄📃📄
1. Let’s start off by adding 4 egg yolks into a large mixing bowl.Then add 1 Cup of granulated sugar. Now whisk that all together until it’s nice and smooth.
2. Then go ahead and add 2 tablespoons of all-purpose flour. Give it a thorough mix. then add another 2 tablespoons of flour and stir again.
3. Next, we’ll be adding 1/2 cup of whole milk. You’ll want to do this in 3 separate pours with mixing in between. Adding the milk all at once can cause it to clump up so we want to that.
4. Now in a saucepan add 3 cups of whole milk. Bring the heat to medium high and let it come to a simmer.
5. Take the hot milk off the burner and gradually pour it into the egg mixture. You’ll want to make sure to whisk constantly so that the eggs don’t scramble from the heat.
6. Now pour the custard back into the saucepan and stir it over low heat. You’ll want to keep mixing until the custard has thickened. This can take up to 15 minutes so be patient.
7. Once your custard is nice and thick cover it with plastic wrap. You’ll want the plastic wrap to be touching the custard in order to avoid any skin from forming. Now set it aside and let it cool down to room temperature.
8. On a lightly floured surface unwrap the thawed puff pastry sheets and roll them out to a 12×16 inch rectangle.
9. Now Transfer the puff pastry onto a baking sheet and generously poke it with a fork then bake at 400 degrees Fahrenheit for 20-25 mins or until golden brown. Repeat this step with 5 more puff pastry sheets. Then set them aside to cool.
10. Remove the plastic wrap and transfer the cooled custard into a large mixing bowl.
11. Next, you’ll want to add 8 tbsp of softened unsalted butter. But don’t add it all at once. Add about 2 tablespoons at a time and with mixing in between. This will ensure that the butter doesn’t separate.
11. Now add in 1/2 tsp vanilla extract and 4 oz of thawed cool whip.
Now before we start assembling the cake, take one of your puff pastry sheets and crumble it up into fine crumbs. (I always go for the ugliest one, obviously). We will be using the crumbled sheet to decorate outside the cake. So once that’s crumbled just set it inside.
12. If you’re a perfectionist like me and you want all the edges to be smooth, I like to trim a tiny bit of the edges off with a knife. But that’s totally optional.
13. Begin layering each puff pastry sheets with a generous layer of the vanilla custard.
14. Once you’ve got all 5 sheets assembled, cover the top and sides of the cake with the remaining custard.
15. Now coat the entire cake with the puff pastry sheet that we crumbled earlier. Let the Napoleon cake sit for a few hours before serving.
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Recipe Video:
