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

Step 1

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

Napoleon Cake - Step 1
Step 2

In another bowl put the soft butter and flour.

Napoleon Cake - Step 2
Step 3

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

Napoleon Cake - Step 3
Step 4

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

Napoleon Cake - Step 4
Step 5

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

Napoleon Cake - Step 5
Step 6

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.

Napoleon Cake - Step 6
Step 7

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.

Napoleon Cake - Step 7
Step 8

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

Napoleon Cake - Step 8
Step 9

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

Napoleon Cake - Step 9
Step 10

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

Napoleon Cake - Step 10
Step 11

Grease the first sheet with butter cream with condensed milk.

Napoleon Cake - Step 11
Step 12

Spread the next sheet with egg cream.

Napoleon Cake - Step 12
Step 13

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

Napoleon Cake - Step 13
Step 14

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

Napoleon Cake - Step 14
Step 15

Sprinkle and decorate the cake well with these crumbs.

Napoleon Cake - Step 15
Step 16

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

Napoleon Cake - Step 16
Step 17

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!

Napoleon Cake - Step 17
Quantity: 2 kg (10-12 servings)
Prep time: 120 min
Difficulty: intermediate
Ready in: 60 min
Publish date:
Collections: Cakes, Cakes, Desserts

Receive new recipes on email


No comments yet. Be the first to post one!