Napoleon Cake Recipe 45 Recipes

NAPOLEON CAKE RECIPE

Steps:

• Whisk eggs and sugar in a medium sauce pan - do not beat, just mix.
• Whisk in milk and flour and put the pot on medium-low heat.
• Cook the mixture, stirring occasionally - (stir more often towards the end so it doesn't get lumpy) until it becomes thick, like pudding (approx 15-17 minutes).
• Remove from heat and let it cool for 15 to 20 minutes. Prep the puff pastry in the mean time.
• Once the mixture has cooled a little, add softened butter to the cream and beat the mixture on medium/high speed for a few minutes. Add 1/2 tsp vanilla powder. The cream is ready.

RUSSIAN NAPOLEON CAKE (NAPOLYEON TORT)

Steps:

• Gather the ingredients.
• In a large bowl, beat together the butter and sugar together until creamy.
• Fold in the sour cream, stiffly beaten egg whites, vodka, and salt.
• Gently fold in the flour, a spoonful at a time, until the dough is soft and pliable. You might not need all of it.
• Wrap in plastic and chill for 1 to 2 hours to make it easier to roll out.
• When ready to bake, preheat the oven to 375 F and butter a baking sheet and dust with flour.
• Divide the pastry dough into 10 pieces. Roll out each portion of dough, one at a time, directly on the prepared baking sheet into a very thin 8-inch circle.
• Bake each circle of pastry until golden brown, about 6 to 10 minutes. If dough bubbles as it cooks, pierce with a fork.
• As each layer is cooked, remove from the sheet pan and set aside to cool on a wire rack. Repeat until all dough pieces have been baked.
• Gather the ingredients.
• Pour the milk into a large saucepan and heat, but do not boil.
• In a large bowl, beat together the egg yolks, egg white, and sugar until creamy.
• Add 6 tablespoons flour and mix well.
• Pour this mixture into the warm (but not scalding hot) saucepan of milk, stirring initially with a whisk until smooth and then with a wooden spoon, constantly over low heat until thick and creamy.
• Add the butter and vanilla and stir until smooth.
• Remove from the heat and set aside to cool. Stir frequently as the mixture cools.
• Place one layer of the cooked dough in the bottom of an 8-inch springform pan and cover evenly with a layer of cooled custard filling.
• Continue to build up the cake in this way, layering the custard on top of the pastry, finishing with the 9th pastry layer.
• Crumble the 10th and final pastry and layer over the top of the torte. Refrigerate for 5 to 6 hours.
• When ready to serve, run a butter knife around the edges of the cake, remove the springform ring, and, using a cake lifter or two spatulas, carefully transfer to a serving platter.
• Use an electric knife to get nice, clean cuts and serve.
• Enjoy!

NAPOLEON CAKE RECIPE - (4/5)

Steps:

• PASTRY: Heat oven to 400°F. Coat baking sheets with cooking spray. On floured surface, unfold pastry. Roll out to 14x10-inch rectangle. Cut lengthwise in half (two 14x5-inch rectangles). Place on sheet. With fork, prick surfaces. Bake in 400°F oven until slightly puffed, 15 minutes. Remove to wire rack; let cool. With serrated knife, split each piece horizontally in half, separating into 2 rectangles. FILLING: In large bowl, beat cream cheese, mascarpone, sugar, and orange zest until smooth. GLAZE: In bowl, mix sugar and water. Spread on uncut side of one pastry rectangle. Pipe chocolate in parallel lines, 1 inch apart, crosswise over top of glazed pastry. Drag toothpick across chocolate to feather lines, lengthwise in alternate directions, 1 inch apart. Let stand 15 minutes. Place one rectangle, cut side up, on platter. Spread with a third of filling. Continue layering with remaining pastry and filling, ending with decorated top. Refrigerate 1 hour. Slice with serrated knife.