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This cake is very simple, easy to prepare but also quite tasty. Think buttery layers moistened with wonderful vanilla pastry cream: this is a wonderful dessert that everyone would love!

What kind of recipe is this

Napoleon Cake is a favorite Russian cake. It is different than the French Napoleons or Millefeuille even though there are some common things in both desserts.

The Russian Napoleon is made of very thin puff pastry layers which can go up to 12. They are assembled with equally thin portions of pastry cream.

The French version (or Italian, according to some sources) is made of just 2 or 3 puff pastry layers which are less thin but flaky. They are assembled with a lot of pastry cream.

What is special about the Russian Napoleon

There is something special about the contrast of creamy frosting and the thin layers and crumbs, moistened by the frosting. It has a unique and moist texture.

Such thin layers are typical for another famous cake: Medovik. It looks in a similar way, just the layers and the frosting are completely different.

Preparation summary

The easiest way to make Napoleon Cake is with store-bought puff pastry. The vanilla pastry cream, on the other hand, is not that hard to make at home.

You may find recipes with homemade butter layers but they are usually complicated and tedious.

Here are the simple steps to make this recipe:

Cut the puff pastry layers, bake them separately and let them cool.
Make the pastry cream. Let it cool but not completely!
Assemble the cake using the warm frosting and the cold layers. Decorate with the leftover puff pastry, baked with the layers. Refrigerate. Serve!

It is as easy as it sounds!

I was very happy that such a simple cake turned out to be so delicious. Even my better half appreciated it (and he is totally not into sweets).

Here are my versions of other classic desserts that you might appreciate:

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5 from 2 votes

Easy Napoleon Cake

Course Dessert

Cuisine French, Russian

Prep Time 20

Cook Time 40

Author: Daniela Lambova

Ingredients

Instructions

Preheat oven to 200° (390 degrees F) Line a large baking tin with parchment paper.
Thaw the puff pastry (follow the instructions on the package) and cut it in equal rectangular or round layers (I cut mine in 2 round layers using the bottom of the spring form pan).
Bake the pastry layers for about 20 minutes, or until golden brown. Let them cool and then cut each one in half horizontally. Bake also the leftover pieces of the pastry: they will be used for decoration.
Combine 3 ¼ cups/ 800 ml milk with the sugar and bring them to boil. In the meantime combine ¾ cup/ 200 ml milk with the eggs, pudding powder, flour and vanilla extract. Add 5-6 tablespoon of the hot milk to the pudding mixture and stir.
When the milk starts boiling lower the heat. Slowly pour the mixture into the simmering milk and keep stirring until the frosting gets thick (5-10 minutes).
Remove from heat and add the butter. Mix until it is melted.
Set aside and cover with cling film placing it against the surface so it won't form a crust. Let cool for ½ hour before assembling the cake.
Place one of the halved puff pastry layers into a serving plate and spread some of the cream on top. Repeat the same process for the rest of the layers: if you have 4 layers, spread ¼ part of the cream over each one; if the layers are more, adjust the cream quantities accordingly. Spread the last part of the frosting over the last layer and all around the cake.
Break the baked leftover pastry pieces into crumbs and place them all over the cake so they cover the cream completely. Allow the cake to cool in the fridge for at least 8 hours before serving it.

Notes

Pudding mix: it is similar to instant pudding but is prepared through cooking in +. Can be found also as custard powder. Can be substituted by any kind of starch and 2 teaspoon vanilla extract.
The quantity of the flour depends on the quantity of the pudding mix - both together they have to be ⅞ cup (100 g) for 4 cups (1 l) milk. Therefore you can change the proportions.

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