This easy Napoleon cake, with its flaky puff pastry layers and rich pastry cream, is the perfect dessert for any occasion. The delicate pastry balances perfectly with the smooth, creamy filling, making each bite a delicious contrast of textures. Though it looks fancy, this cake is surprisingly simple to put together, and the result is a dessert that’s sure to impress.
Why You’ll Love This Recipe
You’ll love this easy Napoleon cake because it brings together the best of both worlds: crispy, buttery puff pastry and a luscious, homemade pastry cream. The cream is silky smooth with just the right amount of sweetness, while the puff pastry provides a light and crunchy contrast. The cake requires only a few simple steps and ingredients, making it a great option for bakers of all skill levels. Plus, after chilling in the fridge, the flavors meld together beautifully, and the pastry softens slightly for a perfectly balanced bite.
Perfect for Any Occasion
This Napoleon cake is perfect for a variety of occasions, from birthdays to dinner parties or even as a weekend treat. Its elegant layers make it a great centerpiece for any dessert table, and it’s light enough to serve after a big meal. Since it needs to chill in the fridge, it’s also a great make-ahead dessert for busy days when you want to have something ready to serve without any last-minute fuss.
Decoration Tips
For a beautiful presentation, dust the top of the cake with powdered sugar or drizzle it with a bit of melted chocolate. You can also sprinkle some crushed puff pastry crumbs on top or add a few fresh berries for a pop of color. If you want to give it an extra touch of sophistication, pipe some whipped cream along the edges or serve each slice with a side of fresh fruit.
Pastry Cream Ingredients:
- 600g milk
- 80g sugar
- 4 egg yolks
- 50g cornstarch
- 25g butter
For the Pastry Layers:
- 2 sheets of puff pastry
Instructions:
- Bake the puff pastry:
Preheat the oven to 180°C (350°F). Roll out the puff pastry sheets and place them on a baking tray lined with parchment paper. Prick the pastry all over with a fork to prevent it from puffing up too much. Bake for about 15 minutes, or until golden brown and crisp. Once baked, remove from the oven and allow the pastry to cool completely. - Prepare the pastry cream:
In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
In a saucepan, heat the milk until just before boiling, then slowly pour it into the egg mixture, whisking constantly to combine. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and begins to boil.
Remove from the heat and stir in the butter until fully melted. Cover the surface of the cream with cling film to prevent a skin from forming and let it cool completely. Once cooled, whisk the cream to loosen it for easy spreading. - Assemble the cake:
Once the puff pastry and cream are completely cooled, begin assembling the cake. Place one layer of puff pastry on a serving plate, spread a thick layer of pastry cream on top, then add the second layer of puff pastry. Repeat the process, alternating layers of cream and pastry until finished. - Chill the cake:
Place the assembled cake in the fridge for at least 4 hours to allow the flavors to meld and the cream to set. - Serve:
When ready to serve, slice the cake carefully and enjoy! For an extra touch, dust the top with powdered sugar or drizzle with melted chocolate.
Enjoy this easy and elegant Napoleon cake, perfect for any special occasion or just a sweet treat!
