The Best Classic Napoleon Cake with Cream

beer cake

 

Ingredients

Dough: 

  • 200g of soften butter (2 sticks), softened
  • 1 tsp baking powder
  • 3 cups of unbleached flour
  • 1 cup of beer

napoleon cake

Cream: 

  • 5 egg yolks
  • 1/4 tsp vanilla
  • 1 cup sugar
  • 3 Tbsp corn starch
  • 800ml milk
  • 1 can of sweetened condensed milk

napoleon

Dough Directions: 

  • Tip: Important that you put in the ingredients in the order that they are written 
  • In a bowl of a stand mixer, beat 2 sticks of unsalted softened butter. Add in 1 teaspoon of baking powder.
  • When butter is smooth, add in 1 teaspoon of baking powder and 3 cups of flour.
  • Add to the mix 1 cup of beer. Dough will become soft. Form into 9 equal balls. Put them on a plate and refrigerate for 1 hour.

napoleon

Cream Directions: 
  • In a microwave safe bowl, or in a pot on the stove, mix together 5 yellow egg yolks, 1/4 teaspoon vanilla, 1 cup of sugar,  3 Tablespoons of corn starch; combine well together. Then add 800ml of milk.
  • Heat in microwave for 9 mins (mix after each minute) or on the stove until it begins to boil.
  • Put in refrigerator. When it cools down, beat together with 1 can sweetened condensed milk.

Napoleon

  • Preheat oven to 350F.
  • Take the 9 balls you formed and roll each one flat into a big circular shape, using flour if dough sticks to surface.
  • Get a spring form, large size.
  • Cut the size of the spring form on the dough and leave the access dough to bake too, you would need that for the decoration of the cake.
  • With a fork, poke the flat dough piece few times, so it doesn’t puff up in the oven.
  • Bake each layer for about 7mins or until dough begins to darken.

napoleon

 

napoleon

How to add in the cream:
  • Spread the cream on each layer, stacking one on to the other until all layers are stacked.
  • Pour and spread the cream on top of cake and all around the sides too.
  • Take the edges from the circle that also baked and crumble them up, sprinkle all over the cake.

napoleon

  • Put the cake in the refrigerator, covered.  It is important that it is covered, for the cake to become moist. 

Enjoy!

napoleon

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Equipment I Used

Napoleon Cake

Napoleon Recipe

Classic Russian Napoleon cake recipe made with puff pastry and sweat cream filling.
Prep Time 15 mins
Total Time 3 hrs 15 mins
Course Dessert
Cuisine Russian
Servings 12
Calories 484 kcal

Equipment

  • Mixing bowl
  • measuring spoons
  • cake pan
  • cake spatula
  • measuring cups
  • cooling rack

Ingredients
  

For the dough:

  • 200 g butter softened
  • 1 tsp baking powder
  • 3 cups unbleached flour
  • 1 cup beer

For the cream:

  • 5 egg yolks
  • ¼ tsp vanilla
  • 1 cup sugar
  • 3 Tbsp corn starch
  • 800 ml milk
  • 1 can sweetened condensed milk

Instructions
 

For the dough:

  • In a mixing bowl, beat 2 sticks of unsalted softened butter. Add in 1 teaspoon of baking powder.
  • When butter is smooth, add in 1 teaspoon of baking powder and 3 cups of flour.
  • Add to the mix 1 cup of beer. Dough will become soft. Form into 9 equal balls. Put them on a plate and refrigerate for 1 hour.
    Napoleon Cake

For the cream:

  • In a microwave safe bowl or in a pot on the stove, mix together 5 yellow egg yolks, ¼ teaspoon vanilla, 1 cup of sugar, 3 Tablespoons of corn starch; combine well together. Then add 800ml of milk.
  • Transfer to the refrigerator to cool. When it cools down, beat together with 1 can sweetened condensed milk.
  • Preheat oven to 350°F.
  • Take the 9 balls you formed and roll each one flat into a big circular shape, using flour if dough sticks to surface.
  • Using a large spring form, cut the dough into the shape of the spring form. Leave the access dough to bake also.
  • With a fork, poke the flat dough piece a few times around so it doesn't puff up in the oven.
    Napoleon Cake
  • Bake each layer for about 7 minutes or until dough begins to darken.
    Napoleon Cake
  • Spread the cream on each layer, stacking one on to the other until all layers are stacked.
  • Pour and spread the cream on top of the cake and all around the sides too.
  • Take the edges from the circle that also baked and crumble them up, sprinkle all over the cake.
    Napoleon Cake

Notes

Tip: it’s important that you add in the ingredients in the order that they are written. 

Nutrition

Nutrition Facts
Napoleon Recipe
Amount Per Serving
Calories 484 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 135mg45%
Sodium 195mg8%
Potassium 301mg9%
Carbohydrates 63g21%
Fiber 1g4%
Sugar 38g42%
Protein 10g20%
Vitamin A 721IU14%
Vitamin C 1mg1%
Calcium 205mg21%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword beer, butter, cake, condensed milk, dessert, milk, russian dessert, russian food, vanilla
Tried this recipe?Let us know in the comments how it was!
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