Cake Napoleon or Mille-feuille is a French pastry traditionally, made up of layers of puff pastry alternating with layers of pastry cream. I tried Cake Napoleon in a local brunch place here called – Towercafe and I have been a fan of this desert since then. I used to think it must be one complicated cake to make until I actually started to whip up ingredients.
My uncle (mom’s brother) and his family had spent a good chunk of their life in Moscow. I wanted to reach out to my cousins while I was researching on this cake but could not because of time constraint. I’m going to share the post with them and incorporate their feedback (if there will be any) later on. What I came to know is that, Cake Napoleon is a Russian rendition of the classic French, but tweaked and changed to a great extent although. In the Russian version, instead of pasty cream, condensed milk is used but the basics remain the same which is to roll the dough into very thin layers – the thinner the better and alternate each layer with pastry cream or condensed milk.
So why the hurry to write up this post?? One, I have a client deliverable due in two weeks which will keep me engaged and leave no room for blogging, Two, I had to write a post for my friend Sonal from simplyvegetarian777 and the theme is Semi-Home made. I was researching for some ideas online and that’s when I found this cake’s recipe and It didn’t take me long to decide to go for it or not. My mind was made up right away like most things in my life. I tend to take decisions right away and I haven’t been disappointed – yet. Neither was I disappointed with the outcome of this recipe. It came out great. Even I nailed the frosting part.
If you like classy desserts and you can’t go more classical than this! Yet again this is French and No, I didn’t try this when I was in Paris. Next time! People like me who love cakes, they may want to be passionate about travelling, just for the sake of tasting cakes and other desserts.
To satisfy your curiosity about why it’s called a Napoleon cake, here is the link to the wiki – – Napoleon Cake
Ingredients:
3 egg yolks
1/2 cup granulated sugar
2 tbsp flour
2 cups milk (divided)
1 tbsp orange liqueur. I used Grand Mernier. Skip this step if you wish.
1/2 cup butter, softened
2 oz cool whip, thawed
1 package puff pastry. I used Pepperidge Farm‘s pastry sheets.
Method:
- In a bowl, beat the eggs and sugar using an electric mixer. Add the flour to the eggs, then blend in ½ cup milk.
- Add the rest of the milk into a saucepan and bring to a slight simmer.
- Slowly pour the egg mixture into the hot milk while stirring constantly with a whisk.
- Transfer the saucepan back to the burner and heat over low heat. Make sure to constantly stir until the custard thickens.
- Thaw out each sheet of puff pastry and place onto a floured surface. Using a rolling-pin, roll each sheet. Cut each sheet into 3 parts. All total you should get 6 from 2 sheets.
- Then generously puncture the puff pastry with a fork.
- Bake in a 400 degree oven for 10 minutes or until golden brown.
- Once the custard has cooled completely add in the orange liqueur, cool whip and softened butter and blend.
- Take some custard and smooth it on the first sheet. Divide the cream amongst 6 layered puff pastry sheets.
- Take some crumbled scraps into the palm of your hand and press them against the sides of the cake. Sprinkle the rest of the cake crumbs on top of the cake.
- Serve with fresh fruits.
If you like cakes, you might also like:
The Best Chocolate Banana Bread with Nutella Glaze
I’m guessing that this tastes like sansrival from the looks of it? Anyway, nice pictures! Your cake looks so yummy! 🙂
A beautiful cake. Didn’t the puff sheets get softer after staying in the refrigerator?
That looks divine Aish..awesome clicks too..hv spent a few years in Moscow…have had this torte a couple of times..you have actually nailed it lookwise too.
Wow!! Really? I’m glad you approve then 😍
It tastes much better after sitting in the refrigerator for a day but yes, it does go a little softer but then all the layers soak up the cream too
Thank you Rice N Dine. It tasted divine
Nice! I’ll try this soon 🙂
🙂
This is a fabulous contribution Aish! Classic and elegant! ❤️
Thank you!
I would try it soon .
Beautiful clicks and hope to keep in touch ♡
Thank you, Sonal 😍
Thanks Hiba
Love the pics! Definitely going to give this a go! 🙂
Beautiful cake. The Russian version is very different though.
Yum! This looks so good and light. Also, beautiful pics. 😊
OMG, what a rich and decadent looking cake Aish. Looks absolutely delicious and stunning clicks.
Holy moly, this looks really good. Thank you for sharing!
Thank you Hollie
Thank you so much Pavani.
I’ve been reading all about Napoleon cakes and they look absolutely delicious. Definitely have to try this out for myself!
Lisa Favre
http://marblecrumbs.com
Looks super yummy!
This looks so good! I’ll definitely be trying it this weekend!
Thank you Anne 😍
Thank you Alanna
WOW, looks fabulous!!
Thank you so much.
Thank you so much.
Thank you so much.
Thank you so much.
Thank you so much.
Thank you so much, Pavani.
easier than I thought it would be to make
This looks amazing!!
This look divine. If I were to eat a dessert it would be something like this, light and creamy and smooth with texture. Yum.
Yum – a Napoleon cake sounds amazing! I love using puff pastry for pretty much anything and it so light and airy most of the time that you get a treat without feeling gross after. Thanks for sharing!
Sounds amazing!
mmmmm!!! i just want to reach in and try some LOL! so mouth watering. thanks for the awesome recipe shared with a cake lover friend of mine on twitter
Now this I have to try. Puff pastry and cream filling oh my this sound over the top good.
What a delicious looking dessert!
Jenna from http://www.visionsofvogue.com
Wow wow wow! What a beautiful job you’ve done! I have so many fond childhood memories of ‘Napoleon’ (said with a Persian accent) cake and pastry. Never thought to make it myself but it seems fairly straightforward. Thank you for sharing the story and the recipe. 🙂
Oh my goodness that looks delicious! Look at all those layers. Will definitely need to try making this.
This looks delicious! I love baking but I have been avoiding more delicate pastry recipes. After reading this, i think I’m going to have to face my fear!
Wonderful recipe, my grandmother used to do this cake for family holidays, with this cream 🙂 The use of alcohol in cooking dessert adds +100 in karma 🙂
Oh wow! I love this recipe Aish! Had no idea the Russians had a version of mille feuille! Looks amazing
oh my…this looks amazing! never made a cake napoleon (just pastry) and I def need to try this! Pinned!
Mamma mia! Can you send me a slice via air mail?
It looks wonderful! I’d love to serve this for a party as it would really impress!
You did a beautiful job with this cake. Stunning!
Oo what a gorgeous dessert this looks. I’d love to serve this at my next dinner party!
oh my goodness get in my belly!! looks AHmazing!!
Someday I miss eating a bit less clean, this recipe looks great but I can’t eat sugar or white flour so I will not try it for myself but looks amazing for my guest!
This looks amazing! I forgot all about this type of cake, I’ll need to try it out!
Oh how delicious! I love the theme of “semi-homemade”, you nailed it!
This sounds absolutely delightful! Pinned to my yum board.
I love your photos, makes my hungry for this cake alone! Not to mention it sounds so delish!
Totally love French Bakeries and pastries. Looks yummy. I did some work for a French Cafe and everything they serve is amazing.
I had a Napoleon once, in the French pavilion at Epcot. Delish! This looks equally yummy. I might even have a package of puff pastry in my freezer.
Great site – lovely pictures and recipes ,happy to have stumbled on to it , will visit again!
Thank you so much for visiting. Yes!! Please visit again.