Cake Napoleon | How to make Cake Napoleon

By Aish Das-Padihari  |  7th Jun 2016  |  
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  • Cake Napoleon, How to make Cake Napoleon
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Video for key ingredients

  • Homemade Short Crust Pastry

About Cake Napoleon Recipe

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 dessert since then. I used to think it must be one complicated cake to make until I actually started to whip up ingredients. 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 its called a Napoleon cake, here is the link to the wiki – – Napoleon Cake

Cake Napoleon

Ingredients to make Cake Napoleon

  • 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.

How to make Cake Napoleon

  1. In a bowl, beat the eggs and sugar using an electric mixer. Add the flour to the eggs, then blend in ½ cup milk.
  2. Add the rest of the milk into a saucepan and bring to a slight simmer.
  3. Slowly pour the egg mixture into the hot milk while stirring constantly with a whisk.
  4. Transfer the saucepan back to the burner and heat over low heat. Make sure to constantly stir until the custard thickens.
  5. 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.
  6. Then generously puncture the puff pastry with a fork.
  7. Bake in a 400 degree oven for 10 minutes or until golden brown.
  8. Once the custard has cooled completely add in the orange liqueur, cool whip and softened butter and blend.
  9. Take some custard and smooth it on the first sheet. Divide the cream amongst 6 layered puff pastry sheets.
  10. 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.

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