Easy Napoleon Cake
Ingredients
- 28 oz/ 800 g puff pastry
- 4 cups/ 1 l whole milk
- 1 cup/ 200 g sugar
- 60 g/2,1 oz vanilla pudding mix, (see notes)
- 2 tbsp/ 40 g flour
- ⅓ cup/ 70 g butter
- 4 eggs
- 1 teaspoon vanilla extract
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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