Napoleon Cake Recipes

NAPOLEON CAKE

Steps:

• Combine the flour and salt on the counter or food processor. Add the cold butter, cut into chunks, into the flour and use a knife to work it into the flour, until there are pea sized bits of butter throughout the dough.
• In a medium bowl or large mixing cup, whisk the water, vinegar, vodka, and beaten eggs until evenly mixed. The vinegar and the vodka help to make the cake layers really tender and flaky. The vodka gives the dough more liquid and makes it easier to work with and roll out, but when the cake layers bake, the vodka will cook out, which makes the cake layers more crisp. You won't be able to taste the vinegar or vodka in the cake at all.
• Make a well in the center of the flour on the counter and pour in the liquid ingredients. Gently but quickly mix the dough, just until it comes together. Knead just a little, working the flour into the dough. Work as quickly as you can, so that the chunks of butter don't completely melt into the dough. The chunks of butter will melt as the cake layers bake and will form air pockets in the cake layers and give them that wonderful thin, flaky, puffed texture.
• Form the dough into a disc shape. Wrap the dough into parchment paper or aluminum foil and place it into the refrigerator. Chill for a few hours or overnight.
• Make the pastry cream. Follow the instructions in this post. The recipe is slightly different, but the technique is exactly the same, so use the ingredient amounts from this post, following the instructions in the other post.
• Chill the pastry cream in the refrigerator until completely cool, a few hours or overnight.
• I usually make the cake layer dough and the pastry cream the day before I am planning on making the cake.
• Preheat the oven to 400 degrees Fahrenheit. Prepare 2 large rimmed baking sheets, so you can bake the cake layers quicker, if you interchange them, putting one in the oven, rolling out the next layer and then immediately putting it into the oven as soon as the first layer bakes and so on. Also prepare 10-12 pieces of parchment paper as big as the baking sheet.
• Divide the dough into 10-12 layers. If you want an 8-9 inch cake, you will probably end up with 12 cake layers. If you want the cake to be 10 inches, you will have 10 cake layers. Also, I often make 2 smaller, shorter cakes out of this recipe, instead of one large, tall cake. In which case, you will have 2 (8-9 inccakes that are 6 layers high, and 2 (10 inch cakethat are 5 layers high. You can easily halve the recipe for this cake.
• Roll out each portion of cake dough right on top of a piece of parchment paper, sprinkling a bit of flour on it before rolling out the cake layers. Roll out thin circles.
• Place a 8-10 inch round plate, cake pan, springform pan, etc. on top of the rolled out dough.
• Use a small paring knife to cut out an 8-10 inch circle, all around the outside of the circular object that you are using. Leave the dough remnant just where they are. Transfer the rolled out cake layer along with the parchment paper to the prepared baking sheet. Use a fork to prick some holes all over the center of the cake layers to keep them from puffing up unevenly.
• Bake in the preheated oven for about 8 minutes, until lightly golden.
• Repeat will all the cake layers. Set aside to cool. Save the cake dough scraps that baked along with the cake layers. You will use those later as crumbs to decorate the cake.
• Before you start making the frosting, make sure the pastry cream and the butter are both at room temperature. If one or the other is too cold, the frosting will not be smooth and consistent, but will have a curdled appearance, with bits of butter flecks throughout the frosting that you will not be able to fix.
• In a large bowl or a standing mixer a using a hand mixer, cream the butter, powdered sugar and vanilla extract, mixing until smooth and fluffy.
• Add the pastry cream, a few heaping Tablespoons at a time, mixing on low speed, gradually increasing to medium speed, until all of the pastry cream is incorporated into the buttercream.
• In a separate bowl, whip the heavy cream until soft peaks form. Fold in the whipped cream into the pastry cream.
• Line your edge of your serving plate/cake stand with aluminum foil. This is a trick I use to keep the edge of the plate clean. Place a dollop of frosting into the center of the plate, just to keep the cake from sliding around.
• Top each cake layer with a generous amount of frosting and spread it around evenly. You will need to use all of the frosting for the cake, so divide it evenly between all the cake layers. The frosting should be approximately the same thickness as each cake layer.
• Repeat will all the cake layers and frosting.
• Smooth out the frosting over the sides and top of the cake. Place the cake layer scraps into a large ziplock bag. Use your hands or a rolling pin to crush them into fine crumbs. Press the crumbs over the sides of the cake and sprinkle them evenly over the top of the cake. Keep it simple like that, or decorate with fresh berries, chocolate shavings, nuts, etc.
• Gently pull out the aluminum foil out from underneath the cake.
• It is best to refrigerate the cake overnight, so that the frosting soaks into the cake layers and gets really soft and tender. It will get slightly shorter as the frosting seeps into the cake layers.
• Keep the cake refrigerated. It helps to let it stand a room temperature for 30 minutes or so before serving.

NAPOLEON CAKE RECIPE

Steps:

• Whisk eggs and sugar in a medium sauce pan - do not beat, just mix.
• Whisk in milk and flour and put the pot on medium-low heat.
• Cook the mixture, stirring occasionally - (stir more often towards the end so it doesn't get lumpy) until it becomes thick, like pudding (approx 15-17 minutes).
• Remove from heat and let it cool for 15 to 20 minutes. Prep the puff pastry in the mean time.
• Once the mixture has cooled a little, add softened butter to the cream and beat the mixture on medium/high speed for a few minutes. Add 1/2 tsp vanilla powder. The cream is ready.

RUSSIAN NAPOLEON CAKE (NAPOLYEON TORT)

Steps:

• Gather the ingredients.
• In a large bowl, beat together the butter and sugar together until creamy.
• Fold in the sour cream, stiffly beaten egg whites, vodka, and salt.
• Gently fold in the flour, a spoonful at a time, until the dough is soft and pliable. You might not need all of it.
• Wrap in plastic and chill for 1 to 2 hours to make it easier to roll out.
• When ready to bake, preheat the oven to 375 F and butter a baking sheet and dust with flour.
• Divide the pastry dough into 10 pieces. Roll out each portion of dough, one at a time, directly on the prepared baking sheet into a very thin 8-inch circle.
• Bake each circle of pastry until golden brown, about 6 to 10 minutes. If dough bubbles as it cooks, pierce with a fork.
• As each layer is cooked, remove from the sheet pan and set aside to cool on a wire rack. Repeat until all dough pieces have been baked.
• Gather the ingredients.
• Pour the milk into a large saucepan and heat, but do not boil.
• In a large bowl, beat together the egg yolks, egg white, and sugar until creamy.
• Add 6 tablespoons flour and mix well.
• Pour this mixture into the warm (but not scalding hot) saucepan of milk, stirring initially with a whisk until smooth and then with a wooden spoon, constantly over low heat until thick and creamy.
• Add the butter and vanilla and stir until smooth.
• Remove from the heat and set aside to cool. Stir frequently as the mixture cools.
• Place one layer of the cooked dough in the bottom of an 8-inch springform pan and cover evenly with a layer of cooled custard filling.
• Continue to build up the cake in this way, layering the custard on top of the pastry, finishing with the 9th pastry layer.
• Crumble the 10th and final pastry and layer over the top of the torte. Refrigerate for 5 to 6 hours.
• When ready to serve, run a butter knife around the edges of the cake, remove the springform ring, and, using a cake lifter or two spatulas, carefully transfer to a serving platter.
• Use an electric knife to get nice, clean cuts and serve.
• Enjoy!

BEST NAPOLEON CAKE EVER!

Steps:

• Measure out all of the ingredients for the puff pastry and get your tools and utensils ready.
• Wet Ingredients: Mix 2/3 cup cold water, 1 Tbsp vinegar & 3 Tbsp vodka (replace with water if not using) in a cup.In a separate cup whisk together 2 eggs and a 1/8 tsp salt. Combine mixtures of two cups and stir to combine.
• Dry Ingredients: By food processor: Add 5 cups flour to the cup of your food processor. Now add 3 ½ sticks cold, cubed butter, and pulse or process until the crumbs are pea-size. By hand: Alternatively, pour the flour onto the cutting board, then add cold, cubed butter, and using a long, sharp knife keep cutting and mixing the mixture until the pieces are pea-size.
• Add wet to dry: Add the liquid ingredients and continue pulsing or mixing until the dough starts sticking to itself a bit, but is not formed yet.
• Form into a dough: Pour the content of the food processor bowl onto a work surface and start gathering and pressing the dough together with your hands, trying to work it as little as possible. Form a ball and knead it for a couple of seconds until a dough forms.
• Shape & Divide: Shape the dough into a log and then cut it into 12 equal pieces. Roll each piece into a ball, cover, and refrigerate for about an hour to allow the liquid to hydrate the flour. This will also make it easier to roll the dough out later.
• Eggs & Sugar: In a 6 qt pot whisk together 7 egg yolks & 1 ½ - 2 ¼ cups sugar adding about ¼ cup of milk to make it easier to mix into a smooth mixture. Flour & Milk: Add the [/adjustable]⅔cups flour and whisk again, forming a very uniform, clump-free batter. Add another ¼ cup[/adjustable] of milk to make it easier.
• Heat the remaining milk in a saucepot or a microwave. If heating on a stovetop, make sure to heat over medium-low heat and stir continously to prevent scorching.
• Temper eggs: Temper the egg yolk mixture by slowly pouring the hot milk in, all the while mixing. Adding the hot milk gradually will prevent the eggs from curdling and separating.Cook: Now set over medium heat and cook for 2-3 minutes past coming to a boil, whisking constantly to prevent scorching. Add 1 Tbsp of vanilla extract and stir to incorporate.
• Add butter: Add [/adjustable]1 ¾ sticks butter, allow to melt and stir the custard into a smooth mixture. Alternatively, you can beat the butter into the cooled to room temperature custard. [/adjustable]
• Cool custard: Allow the custard to cool by pouring it into a jelly roll baking sheet, covering it with plastic wrap so it touches the custard, which will prevent a film from forming. Do not refrigerate, just bring to room temperature.
• Preheat oven to 400F °. Set the rack in the middle.
• How to roll the puff pastry cake layers: Place a damp kitchen towel on the table, then put an upside-down jelly roll baking pan on top. The kitchen towel will help prevent to prevent the baking sheet from moving as you roll. Roll out 1 dough ball into a 11-12 inch circle, dusting the top surface with flour as needed. Pierce with a fork about every 1 inch - this will prevent large bubbles from forming as it bakes.Alternatively, you can lightly wet your rolling surface, then place a piece of foil larger than 12 inches and smooth it out to adhere to the table. Now roll the dough on top of it. The foil won't move, giving you a steady rolling surface. Working this way, you can pre-roll all the cake layers, nonstop while some of them are baking.
• Bake: Bake each puff pastry cake layer for 5-7 minutes or until lightly golden. Then, remove from the oven and place a 10-inch plate or lid on top and cut around it with a sharp knife collecting all scraps to a bowl. Allow to cool. Repeat with the rest of the dough.
• Crumble all the cake scraps.
• Place a dab of frosting on a serving platter, top with the first cake layer and press to adhere.
• Optional: To keep the cake edges perfectly straight fasten a 10-inch cake ring or an adjustable cake ring around the first cake layer. The rest of the cake will be assembled inside this ring. If you do not have one, just omit this step and assemble free-hand.
• Reserve and refrigerate about 1 cup of custard for covering the sides, later. Now, spread about 4 large spoonfuls of Napoleon Custard into an even layer. Repeat with the rest of the custard and cake, finishing with a layer of custard on top.
• Sprinkle the top with some of the crumbled up cake scraps to keep the custard from drying out. Leave the cake at room temperature for 12 hours, then refrigerate for another 12 hours. Or just refrigerate the cake for 48 hours before continuing with the next step.
• Unmold the cake by running a thin knife between the cake and the ring. Remove the ring.
• Take the reserved custard and smooth over the sides of the cake. Set the cake on a cake stand, over a baking sheet. Take a handful of cake scraps and press them against the sides of the cake, allowing the rest to fall into the baking sheet. Continue going around the cake sides in the above-described manner. Sprinkle the leftover puff pastry cake crumbs over the top of the cake. Top with berries and sprinkle with powdered sugar if desired.
• Serve chilled.

MILLE FEUILLE (NAPOLEON PASTRY SHEETS)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
• Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
• Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
• Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
• Transfer to cooling rack and cool completely before cutting.
• Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.

NAPOLEONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll out three sheets of puff pastry, each to the same size and a thickness of 1/8 inch. Prick with a fork, and place on baking sheets.
• Bake in preheated oven until golden, about 10 minutes.
• In a medium bowl, combine cornstarch and 1/2 cup milk with fingers until smooth. Stir in cake flour and half the sugar. Beat in egg yolks. Set aside.
• In a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. Stir in egg yolk mixture; continue stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. Let cool.
• In a small saucepan or in the microwave, heat the jam until runny.
• Place one sheet of pastry on a board. Spread with cooled pastry cream to a thickness of 1/2 inch. Place a second pastry sheet over the cream. Brush with fruit glaze. Spread remaining pastry cream over glaze. Top with final pastry sheet and gently compress layers, using a baking sheet to press.
• To make icing, beat together confectioners' sugar and lemon juice with enough of the egg whites to make a creamy consistency like that of a cream soup. Working quickly, color a small portion of the frosting with red food coloring. Frost the top and sides of the assembled pastry with white icing. Pipe parallel lines of red icing on top of dessert, then draw a pick or knife crosswise through icing to make the traditional design. Let icing set before cutting into bars.

CLASSIC FRENCH NAPOLEON RECIPE - (3.9/5)

Steps:

• PUFF PASTRY: Preheat oven to 425°F/220°C. Line 2 baking sheets with parchment paper or plain brown paper; set aside. Unfold puff pastry sheet and trim edges to a 9-inch square. Cut pastry into nine 3-inch squares. Transfer pastry squares to the prepared baking sheets; prick pastry. Bake in a preheated oven for 18-23 minutes, or until golden. (Or bake according to package directions.) Carefully remove pastries from baking sheet. Cool on a rack. CREAM FILLING: In a heavy, medium saucepan stir together sugar, flour, and salt. Slowly stir in half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Slowly stir about half of the hot mixture into beaten egg yolks. Return all to saucepan. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Transfer mixture to a bowl. Cover surface with plastic wrap and cool just until warm without stirring. In a small mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into warm pastry cream. GLAZE: In a medium mixing bowl combine confectioners' sugar and vanilla. Stir in enough boiling water to make a glaze of spreading consistency; set aside. ASSEMBLY: Use the tines of a fork to separate each pastry square horizontally into 3 layers. Note: If Using Fruit Jam or Preserves: Spread about 1 teaspoon of the raspberry or strawberry jam or preserves on each bottom layer. Spread about 1 1/2 tablespoons of the pastry cream over raspberry preserves or if not using a layer of fruit jam or preserves, spread about 1 1/2 tablespoons of the pastry cream on the bottom layer and preceed as follows: Top with middle pastry layers. Spread another 1 1/2 tablespoons of the pastry cream on each middle layer. Finally, top with remaining pastry layers. Spread glaze over top of napoleons, then drizzle with melted chocolate. Chill up to 1 hour.