Description
A classic Napoleon Cake with delicate flaky layers and a rich vanilla custard cream, finished with whipped cream and fresh berries. Elegant, creamy, and perfectly balanced after chilling.
Ingredients
740 g all-purpose flour, plus extra for dusting
400 g unsalted butter, very cold and cubed
2 large eggs
250 ml ice-cold water
25 ml apple cider vinegar or white vinegar
1 teaspoon salt
300 g granulated sugar
3 large eggs
45 g corn starch
1 teaspoon vanilla extract
1/2 teaspoon salt
600 ml whole milk
40 g unsalted butter
500 ml heavy whipping cream, cold
3 tablespoons powdered sugar
Fresh berries for decoration
Instructions
- Combine flour and salt in a food processor. Add cold butter and pulse until crumbly. Transfer to a bowl.
- Whisk eggs, ice-cold water, and vinegar. Add to dry mixture and gently combine. Form into a dough without kneading.
- Shape into a log, divide into 15 pieces, roll into balls, cover, and chill for 1 hour or overnight.
- Preheat oven to 210°C (410°F). Roll each ball thin, cut into 8-inch disks, prick with a fork, and reserve scraps.
- Bake each layer for 8–9 minutes until golden. Cool completely and repeat with remaining dough.
- Whisk eggs, sugar, cornstarch, salt, and vanilla. Heat milk until simmering, then slowly whisk into mixture.
- Return to saucepan and cook over medium heat, whisking until thickened. Cook 1–2 more minutes, then stir in butter. Chill with plastic wrap touching the surface.
- Whip heavy cream with powdered sugar to stiff peaks. Gradually mix in chilled pastry cream until smooth.
- Assemble by layering pastry sheets with cream (about 95 g per layer). Stack evenly.
- Cover entire cake with remaining cream, wrap, and chill for at least 4 hours or overnight.
- Crush baked scraps into crumbs, coat cake, decorate with berries, and serve chilled.
Notes
Best made a day ahead for improved texture and flavor.
Use raspberries, strawberries, blueberries, or mixed berries for topping.
Add a touch of almond extract for variation.
Optional: add thin layers of berry preserves between layers.
Store covered in the refrigerator for up to 3 days.
Let sit a few minutes before slicing for easier serving.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 135 mg
