Napoleon Cake

This recipe was automatically translated from Romanian. View original here
Napoleon Cake

I promised to make a Napoleon cake recipe with homemade dough - and here we serve you with a perfect slice of cake, even with a taste worthy of being called "royal".

I like it a lot because although it is a little crunchy, at the same time it melts in your mouth. If you want the cake to be wet, use only Pastry Cream with Condensed Milk, if you want it crispier, grease with Condensed Milk Buttercream Frosting.

I saw somewhere that you can combine the creams, you can put one and the other - that's how it turned out perfectly, the combination of 2 creams is special and makes the cake perfect in taste and consistency.

Helper recipes


300 g
82% fat
White flour
750 g
Sour Cream(20%)
200 g
Egg yolk
1 piece
0.5 tsp
Baking powder
10 g

Step by step


Cream is mixed with egg yolk, salt and baking powder.


In another bowl put the soft butter and flour.


Mix well with your hands until the composition becomes like crumbs.


Add the sour cream composition to the floured one with butter.


Knead a soft dough and let it rest for 10-15 minutes.


Divide the dough into 7-8 balls, each spread thinly about 28-30cm in diameter. Cut it into straighter circles with a plate or a pot lid.


Place the sheet on a tray lined with baking paper and prick it with a fork.

Put the leftovers from the cut sheet in the tray, after baking we will use them for decoration.


Bake the sheets until pink, make sure they are done very quickly.


Make sure that the sheets are very fine and fragile - pass them easily from the baking paper, one on top of the other.


I made about as many sheets - now we start collecting the cake and decorating it.


Grease the first sheet with butter cream with condensed milk.


Spread the next sheet with egg cream.


Continue in the same way until you finish the sheets - then grease all the side holes of the cake with butter cream.


Make crumbs from the leftovers from baking the sheets - I mixed them with coconut to make more composition to decorate.


Sprinkle and decorate the cake well with these crumbs.


Cover the cake with cling film or put it in the cake pan and let it penetrate well for at least 8-10 hours.


And ready, serve it as you like - you also have a section, I think quite representative.

The longer the cake, the better - so be sure to make it ahead of time.

Good appetite!

Quantity: 2 kg (10-12 servings)
Prep time: 120 min
Difficulty: intermediate
Ready in: 60 min
Publish date:
Collections: Cakes, Cakes, Desserts

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