Napoleon cake made from ready-made puff pastry

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to bake a Napoleon cake from ready-made puff pastry? Thaw the puff pastry in the refrigerator without removing it from the bag. You will get 4 plates. There is no need to roll them out, they are already the perfect size for the cake. If your dough is not in sheets, but in the form of a long rectangle rolled into a roll, then you can simply cut this rectangle into 2-3 parts, depending on the desired size and thickness of the cake.

2. STEP 2

   

   Place the dough on a parchment-lined baking sheet. Poke holes with a fork to ensure the dough rises evenly while baking. Bake the cakes at 190°C for about 10-12 minutes. The times are approximate, be guided by the operating characteristics of your oven. Read more in the article at the end of the recipe. You can learn how to make puff pastry at home by following the link with a catalog of recipes under the steps.

3. STEP 3

   

   The cakes should rise well and brown a little.

4. STEP 4

   

   While the cakes are baking, prepare the cream. Butter should be at room temperature (choose natural, high-quality butter, preferably 82% fat), so remove it from the refrigerator in advance.

5. STEP 5

   

   Sour cream for cream should be of high quality, thick, 25-30% fat. If the sour cream is runny, and to obtain a thick consistency, the sour cream can be pre-weighed (hanged in a fabric bag) so that the excess liquid is drained off. Alternatively, you can use a thickener from a bag (read the instructions for it). In a bowl, combine sour cream, sugar and vanilla sugar and beat with a mixer until fluffy. Read about sour cream in the article at the end of the recipe.

6. STEP 6

   

   Separately, beat soft butter and condensed milk with a mixer. Condensed milk, like other products for cream, choose high-quality, thick one. The thickness and quality of the finished cream will depend on the quality of the ingredients you choose.

7. STEP 7

   

   Combine both masses together and beat with a mixer at low speed until smooth.

8. STEP 8

   

   The cream should be thick, not runny, but soft and fluffy. Place the finished cream in the refrigerator until needed.

9. STEP 9

   

   Now let's get back to the cakes. Cut each layer cake lengthwise into two layers and cool completely.

10. STEP 10

    

    It is very important that the cakes are properly cooled, because if they are even a little warm, they will melt the buttery part of the cream and it will simply flow. You will get 8 thin cakes.

11. STEP 11

    

    Grind one cake into fine crumbs.

12. STEP 12

    

    Stack the cakes on top of each other, coating thoroughly with cream, leaving a little cream for the top and sides of the cake.

13. STEP 13

    

    Do not coat the last cake layer with cream.

14. STEP 14

    

    Place a board on top of the cake with some kind of weight and leave for 10 minutes so that the cake compacts a little. Then remove the weight. If necessary, trim the sides of the cake with a knife.

15. STEP 15

    

    Grease the top and sides of the cake with the remaining cream and sprinkle with crumbs. You can serve the cake immediately while it is crispy or let it sit in the refrigerator for 3-4 hours to soak.

16. STEP 16

    

    Decorate with berries, mint as desired, and sprinkle with powdered sugar. I had some cream left and used a pastry bag to make beautiful stars. Bon appetit!

Comments on the recipe

Christmas tree

16.10.2023

4.8

I needed to quickly prepare a cake, and I took the Napoleon cake recipe from ready-made puff pastry as a basis. I rolled out the plates lightly, cut out circles for the cakes, the rest of the dough from the plates, baked them right away and used them to make crumbs for topping the cake. I made the cream from a store-bought base, adding cold milk, sugar, butter according to the instructions and whisking everything to the desired consistency. Super tasty, quick cake!

Vasya

16.10.2023

4.9

The cake with custard turned out incredibly delicious. I made it for the first time for my mother’s birthday.

Vasya

16.10.2023

4.9

500 grams of puff pastry without yeast, 340 can of boiled condensed milk and a pack of drained butter As always, very tasty.

Kristina

16.10.2023

5

Very tasty studied cake thanks for the recipe

MarinaRenzhina

16.10.2023

4.5

It's my daughter's birthday tomorrow! I prepared a Napoleon cake for her according to Maria's recipe. I'm delighted with the filling! Tastes like vanilla ice cream. My husband was really looking forward to me cutting off the edges so I could eat this deliciousness. Well, yes, I myself joined in with pleasure. I didn’t crumble one plate, but pulled off the tanned layer with each hand. This was enough to drizzle over the top of the cake. Decorated with kiwi and bananas. To prevent the bananas from darkening, I sprinkled them with powdered sugar. You can’t find blueberries in the village, but my daughter loves kiwi very much! That’s why my Napoleon looks a little different. Thank you for the recipe! Tomorrow will be a sweet holiday! Hooray! Bon Appetit everyone!

PolinaMalina

16.10.2023

4.9

Good afternoon, could you please tell me what you could add between the layers to suit your taste? Berries or nuts, or dried fruits (I forgot what they are called, the colored ones are so small). ?????

Evgeniy

16.10.2023

4.9

Tell me, please, is the dough yeast?