How to make Napoleon Cake
A popular Russian cake made with puff pastry and smooth buttery creamy filling.
- Baking pan, Parchment paper,
- Baking spray, Knife,
- Fork, Bowl/Electric mixer,
- Whisk/Whisk attachment
- - 2 sheets Box of puff pastry
- - ½ cup Butter, unsalted at room temperature
- - ¼ cup Condensed milk
- - 1 tsp Vanilla extract
- Step 1
Preheat the oven to 400, line a baking pan with parchment paper and lightly spray it with some baking spray.
- Step 2
Defrost the puff pastry and cut each square in half. This will give you four layers. Using a fork, poke some holes evenly through the pastry (about 3 times on each rectangle: top, middle, bottom).
- Step 3
Place the puff pastry carefully on the baking pan and bake it for about 14-15 minutes.
- Step 4
Cool the sheets of baked pastry completely.
- Step 5
While the pastry is cooling, make the frosting.
- Step 6
In a bowl of an electric mixer, with a whisk attachment, combine butter, condensed milk and vanilla extract. Beat on high for 2-3 minutes. Scrape the sides and bottom of the bowl and the whisk attachment. Beat for about another 2 minutes. The frosting will be very smooth, light and creamy.
- Step 7
Collect all the crumbs from the puff pastry and press it in a few spots to get some extra crumbs. You will use those crumbs for the topping of the cake.
- Step 8
Spread the frosting on top of each pastry layer, even on the top one. Spread the crumbs that you collected evenly over the top layer.
- Step 9
Enjoy!