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Napoleon Cake with Ice-Cream Custard

The most delicious cake — pure childhood nostalgia! Napoleon may well be one of the most beloved homemade cakes there is. The taste of this delicate puff-pastry dessert, with its light, airy custard that tastes just like ice cream, is one many people grew up with. Follow this step-by-step recipe and you can treat your own family to it.

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Napoleon cake with ice cream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 5 g
Fats 39 % 22 g
Carbohydrates 52 % 29 g
325 kcal
GI: 11 / 0 / 89
  • Start with the dough for the cake layers. Sift the flour into a large bowl to lighten and aerate it. Cut the cold butter into small pieces with a sharp knife and add it to the flour. Using a food processor or just your hands, rub the butter into the flour until you have coarse, buttery crumbs. As you work, add the salt, the egg, and the white vinegar (5%). To bring the crumbs together into a more elastic dough, add cold — even ice-cold — water a little at a time. This is what makes the baked layers flaky and crisp. You may need a bit more or less water depending on your flour and its gluten. You should end up with a soft, pliable dough; divide it into 10 pieces. Wrap each piece in plastic wrap so it doesn't dry out and chill them in the fridge for half an hour. Preheat the oven to 375–400°F (190–200°C). While the dough rests, make the custard. In a separate bowl, whisk the whole eggs and egg yolks with the sugar and cornstarch and beat well with a mixer. Bring the milk to a boil in a saucepan, then pour the hot milk into the egg-sugar mixture in a thin stream, beating constantly. Pour everything back into the saucepan and cook over low heat, stirring constantly, until the custard thickens, 3–5 minutes. Take it off the heat, add the butter, and stir until it melts completely; cover the surface with plastic wrap and let the custard cool. Meanwhile, take the dough from the fridge and roll each piece into a thin round about 8–9 in. (21–23 cm) across. Prick each layer all over with a fork or knife and set it on a parchment-lined baking sheet. Bake the layers in the preheated oven, one or a few at a time (depending on how many sheets you have), about 5–6 minutes each. While the layers cool, finish the custard: pour the cold cream into a bowl and whip it with a mixer until thick, then gently fold the whipped cream into the cooled custard until smooth. Spread each layer generously with cream, setting one layer aside for the crumb topping. Grind that layer in a blender and dust the crumbs over the top and sides of the cake. Refrigerate the cake for 6 hours or more — overnight is best — so it soaks through and turns soft. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk, 3.5% fat - 64  kcal/100g
  • Milk, 3.2% fat - 60  kcal/100g
  • Milk, 1.5% fat - 47  kcal/100g
  • Concentrated milk, 7.5% fat - 140  kcal/100g
  • Milk, 2.5% fat - 54  kcal/100g
  • Whole durum wheat flour, fortified - 333  kcal/100g
  • Whole durum wheat flour, all-purpose - 364  kcal/100g
  • Fine wheat flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Cornstarch - 320  kcal/100g
  • Butter, 82% - 734  kcal/100g
  • Unsalted table butter - 709  kcal/100g
  • Unsalted farmhouse butter - 661  kcal/100g
  • Salted farmhouse butter - 652  kcal/100g
  • Clarified butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Cream, 35% - 337  kcal/100g
  • Cream, 40% - 362  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Egg - 80  kcal/100g
  • White vinegar - 11  kcal/100g

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