Classic Napoleon Cake Recipe

Indulge in the wonderful layers of flaky pastry and creamy custard with this Napoleon cake recipe! Perfect for special occasions or just a sweet indulgence.

Preparation Time

Total: 5 hours
Active: 1 hour 30 minutes
Servings: 6

Ingredients for the Dough

Unsalted butter: 8.8 oz (250 g)
Water: 5.1 fl oz (150 ml)
All-purpose flour: 12.3 oz (350 g)
Salt: ¼ teaspoon
Vinegar (9%): 1 tablespoon

Ingredients for the Custard Filling

Cornstarch: 2 tablespoons heaped
Eggs: 2
Sugar: 7.1 oz (200 g)
Unsalted butter: 6.3 oz (180 g)
Milk: 13.5 fl oz (400 ml)
Vanilla extract: 1 teaspoon

Instructions

1. Prepare the Dough:

   • Grate the cold butter using a large grater and mix it with flour until the mixture resembles coarse crumbs.
   • Combine the ice-cold water with vinegar and add to the crumb mixture along with salt. Mix until a smooth dough forms.
   • Divide the dough into 8–10 equal parts, wrap each piece in plastic wrap, and refrigerate for 30–40 minutes.

2. Make the Custard Cream:

   • In a bowl, mix sugar, cornstarch, eggs, and 100 ml of milk. Whisk until smooth and sugar is dissolved.
   • Heat the remaining milk until boiling, then slowly pour it into the egg mixture while stirring constantly.
   • Transfer the mixture back into a saucepan and cook for 2–3 minutes over low heat, whisking continuously until thickened.
   • Remove the custard from heat, transfer it to a bowl, cover with plastic wrap (directly on the surface), and refrigerate until completely cooled.

3. Bake the Dough:

   • Preheat the oven to 428°F (220°C) and line a baking sheet with parchment paper.
   • Roll out each piece of dough into a very thin layer and prick with a fork.
   • Bake each layer for 3–4 minutes until golden brown. Trim the edges for even layers and let them cool completely. Crush the trimmings into crumbs for decoration.

4. Assemble the Cake:

   • Beat the softened butter until fluffy and light in color. Gradually add the cooled custard while continuing to mix until smooth. Stir in the vanilla extract.
   • Layer the baked pastry sheets, spreading a thin layer of custard cream between each one.
   • Cover the sides and top of the cake with the remaining cream and sprinkle with pastry crumbs.

5. Chill and Serve:

   • Refrigerate the assembled cake for 3–4 hours to allow it to set before slicing and serving.

Enjoy your classic Napoleon cake! 🎂✨