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Easy Napoleon Cake: A Beginner-Friendly Classic

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This Easy Napoleon Cake layers delicate, buttery pastry with rich, velvety cream for a melt-in-your-mouth dessert that feels fancy but is totally beginner-friendly! Lightly sweet, perfectly crisp, and unbelievably delicious—one bite, and you’ll be hooked! 🥄🔥

Ingredients

Scale

For the Custard Filling:

  • 4 egg yolks
  • 1 cup granulated sugar
  • 4 tablespoons all-purpose flour
  • 3 ½ cups whole milk, divided
  • ½ teaspoon vanilla extract
  • ½ cup unsalted butter, softened
  • 4 ounces whipped topping (such as Cool Whip), thawed

For the Pastry Layers:

  • 3 pounds puff pastry (store-bought, such as Pepperidge Farm brand)

Instructions

1. Prepare the Custard

  1. In a mixing bowl, beat the egg yolks and granulated sugar with an electric mixer until the mixture becomes pale and slightly fluffy.
  2. Add the flour and mix until fully incorporated. Then, blend in ½ cup of milk. This helps create a smooth consistency for the custard.
  3. In a saucepan, heat the remaining 3 cups of milk over medium heat until it reaches a slight simmer. Do not let it boil.
  4. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
  5. Return the mixture to the saucepan and cook over medium-low heat, stirring continuously. The custard will thicken over the next 10–15 minutes. Be patient and keep stirring to ensure a smooth consistency.
  6. Once thickened, remove the custard from the heat and place plastic wrap directly on the surface to prevent a skin from forming. Let it cool completely.

2. Bake the Puff Pastry Layers

  1. Preheat the oven to 400°F (200°C).
  2. Thaw each sheet of puff pastry and lightly flour a work surface. Using a rolling pin, roll out each sheet to approximately 12 x 16 inches.
  3. Transfer the rolled pastry sheets onto baking trays lined with parchment paper.
  4. Use a fork to generously prick holes throughout each sheet to prevent excessive puffing during baking.
  5. Bake for about 20 minutes, or until golden brown and crisp. Let them cool completely before assembling the cake.

3. Finish the Custard

  1. Once the custard has cooled, gradually add the softened butter, 2 tablespoons at a time, mixing well after each addition to prevent separation.
  2. Stir in the vanilla extract.
  3. Gently fold in the whipped topping until just combined. This will create a light, airy texture.

4. Assemble the Cake

  1. Divide the custard evenly among five of the baked pastry sheets, spreading it smoothly over each layer.
  2. Stack the layers carefully on top of each other.
  3. Take the sixth pastry sheet and crumble it into fine crumbs. Use these crumbs to coat the top and sides of the cake for an elegant finish.
  4. At this point, you can leave the cake as is or decorate it with fresh berries for added color and flavor.

Notes

Troubleshooting Tips:

  • Prevent scrambled eggs in the custard: When adding the hot milk to the egg mixture, stir constantly and pour slowly to prevent cooking the eggs too quickly.
  • Avoid butter separation: Add the butter gradually while mixing to help it blend smoothly into the custard.
  • Thin out the custard if needed: If the custard becomes too thick, whisk in a little extra milk or fold in more whipped topping to achieve a creamier texture.

Kitchen Efficiency Tips:

  • Use a rolling pin to transfer pastry: Rolling the dough onto the pin makes it easier to move it onto the baking sheet without tearing.
  • Prepare the custard ahead of time: You can make the custard a day in advance and store it in the refrigerator until ready to use.
  • Reuse egg whites: Since this recipe only requires egg yolks, you can use the leftover whites for making meringues or an egg-white omelet.

Find it online: https://inarecipes.com/easy-napoleon-cake-a-beginner-friendly-classic/