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
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.
- 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.
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