Easy Napoleon Cake

napoleon cake- dessert

Puff pastry sheets are soaked and then covered in a delicious cream frosting and topped with puff pastry crumbs creating one easy, yet superior tasting cake. 

Slicing a puff pastry cake is much easier now with these two little sized rectangle cakes. The syrup used for soaking this cake not only boosts up the flavor but is a great way to use up that condensed milk (which is left over after using some for the frosting) and it happens to be a great way to make the cake sit still on a serving plate without sliding. I was inspired to recreate this particular cake from a cafe that served these impressive cute little desserts and I must say it shouldn’t turn you down because it’s truly an easy and yet delicious dessert that even my toddlers happened to like.

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Ingredients:

  • 2 puff pastry sheets
  • 1 (8oz) container of Cool Whip, thawed
  • 3 cups heavy cream
  • 4 tbsp condensed milk
  • 4 tbsp whipped cream cheese
  • 2 tbsp sour cream

SYRUP

  • 3/4 of a (14 oz) can Condensed milk
  • 1/2 cup heavy cream

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How to make Napoleon Cake:

  1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside.
  2. Roll each pastry sheet into a 15 by 10-inch rectangle. Cut each sheet into four equal pieces with each section measuring  3.75″ wide. You should end up with 8 pieces of pastries from both sheets.

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3. Place pieces of pastry 2″ apart onto the prepared baking sheets and bake for 35-40 minutes or until golden brown. Cool completely before frosting.

4. You should have a total of 8 rectangle pieces. Reserve 6 for frosting the cake and crush the other two pieces for crumbs (garnish.)

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To make Syrup:

5. Whisk together 3/4 of a can of condensed milk and heavy cream until smooth. (tip: remove 1/4 cup of condensed milk for the frosting and that leaves you with the remainder)

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6. Slice the 6 pieces in half lengthwise and soak each half with 2 tbsp of the syrup.Then pierce each piece with a fork for syrup to soak in better. Set aside.

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To make frosting:

7. Beat the heavy cream until soft peaks form. Then add 4 tbsp of condensed milk, 4 tbsp cream cheese, 2 tbsp sour cream and 1 pkg of cool whip; beat until creamy and thick.

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8. Invert a soaked piece onto a serving plate facing downwards (syrup side down) and frost  generously with frosting leaving a little border. Continue to stack and frost lightly crushing cake down between frosting ending with 6 layers in total. Clean up sides; then frost the sides and top. Sprinkle with crushed crumbs and refrigerate at least 4 hours. Repeat like wise with remainder pieces. Recipe makes 2 cakes.

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Easy Napoleon Cake
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Serves: 2 cakes
Ingredients
  • 2 puff pastry sheets
  • 1 (8oz) container of Cool Whip, thawed
  • 3 cups heavy cream
  • 4 tbsp condensed milk
  • 4 tbsp whipped cream cheese
  • 2 tbsp sour cream
  • SYRUP:
  • ¾ of a (14 oz) can Condensed milk
  • ½ cup heavy cream
Instructions
  1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside.
  2. Roll each pastry sheet into a 15 by 10-inch rectangle. Cut each sheet into four equal pieces with each section measuring 3.75" wide. You should end up with 8 pieces of pastries from both sheets.
  3. Place pieces of pastry 2" apart onto the prepared baking sheets and bake for 35-40 minutes or until golden brown. Cool completely before frosting.
  4. You should have a total of 8 rectangle pieces. Reserve 6 for frosting the cake and crush the other two pieces for crumbs (garnish.)
  5. TO MAKE SYRUP: Whisk together ¾ of a can of condensed milk and heavy cream until smooth. (tip: remove ¼ cup of condensed milk for the frosting and that leaves you with the remainder)
  6. Slice the 6 pieces in half lengthwise and soak each half with 2 tbsp of the syrup.Then pierce each piece with a fork for syrup to soak in better. Set aside.
  7. TO MAKE FROSTING: Beat the heavy cream until soft peaks form. Then add 4 tbsp of condensed milk, 4 tbsp cream cheese, 2 tbsp sour cream and 1 pkg of cool whip; beat until creamy and thick.
  8. ASSEMBLING CAKE: Invert a soaked piece onto a serving plate facing downwards (syrup side down) and frost generously with frosting leaving a little border. Continue to stack and frost lightly crushing cake down between frosting ending with 6 layers in total. Clean up sides; then frost the sides and top. Sprinkle with crushed crumbs and refrigerate at least 4 hours. Repeat like wise with remainder pieces. Recipe makes 2 cakes.

 

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