Napoleon cake—what a masterpiece of layers and creaminess, yet this one skips the oven entirely. Imagine a dessert as indulgent as a lazy Sunday afternoon, where every bite melds crispiness with softness, like the perfect mix of a fall breeze and a cozy blanket. And hey, speaking of indulgence, remember when everyone was obsessed with baking sourdough? This no-bake delight is its easygoing cousin, here to make sure your taste buds don’t miss out while giving your oven a well-deserved break.
Steps
- In a medium saucepan, mix together the sugar, eggs, and yolks, whisking for about a minute. Add the cornstarch and whisk until smooth, then incorporate the condensed milk and regular milk. Heat over medium, stirring frequently until the mixture thickens and starts to boil, then remove from heat.
- Add vanilla extract to the custard and whisk in butter until fully blended. Cover the custard with plastic wrap to prevent a skin from forming and let it cool at room temperature for about an hour.
- While the custard cools, prepare the cookies by cutting them in half if necessary to fit more into the pan. For the crumb coat, place a few cookies in a zip-top bag and crush them with a rolling pin.
- Take the base out of a springform pan and place the ring on a cake platter. Spread some custard in the center and arrange cookies in a single layer. Cover with more custard and repeat until there are four layers. Spread any remaining custard on top and refrigerate overnight.
- After chilling, use a spatula to loosen the cake from the pan. Sprinkle the crushed cookies around the cake for a crumb coat. Decorate the top with berries before serving.
Ingredients
- Bake Napoleon Cake recipe:
- 800-900 grams Palmier or “elephant ear” cookies
- 3/4 cup granulated sugar
- 2 whole eggs
- 3 egg yolks (from large eggs)
- 1/3 cup corn starch
- 1/2 cup sweetened condensed milk
- 3 cups milk (either 2% or whole milk)
- 1 tablespoon vanilla extract
- 1 stick (1/2 cup) unsalted butter, softened
- Berries for decoration
FAQ
- Can I use a different type of cookie instead of Palmier cookies?
- Yes, you can substitute Palmier cookies with any similar flaky pastry or biscuit that you prefer. Just ensure they have a similar texture to achieve the best results.
- What if I don’t have a springform pan?
- If you don’t have a springform pan, you can use a 9×13 glass casserole dish instead. It will still look appealing, as you’ll be able to see the layers through the glass.
- How long should the cake be refrigerated before serving?
- It’s best to refrigerate the cake overnight. This allows the layers to soften under the custard cream, which makes it easy to slice and gives it the texture of a classic Napoleon cake.
- Can I use frozen berries to decorate the top of the cake?
- Fresh berries are recommended for decorating, as they provide a vibrant and appealing finish. However, if you only have frozen berries, make sure to thaw and pat them dry before using to avoid excess moisture on the cake.
- How should I store any leftovers of the cake?
- Leftover cake should be covered with plastic wrap or stored in an airtight container in the refrigerator. It should stay fresh for 2-3 days.
Tips
- Stir Custard Frequently: While cooking the custard, ensure you stir it often and whisk continuously as it begins to thicken to prevent lumps from forming. Watch closely as it starts to boil, as the foam on top can conceal the boiling point.
- Prevent Film Formation: After preparing the custard, cover its surface with plastic wrap while it cools. This will prevent a skin from forming, keeping the custard smooth and creamy.
- Optimal Cookie Preparation: If your cookies are large, slice them in half to fit more into the baking dish. Stack a few cookies and carefully saw through them with a serrated knife for even cutting.
- Fill All Gaps: When arranging the cookie layers, use broken pieces to fill any large gaps. This will ensure even layers and a more stable structure for your cake.
Equipment
- Bake Napoleon Cake recipe that you might need to purchase if you don’t already have them at home:
- 9″ Springform Pan (or a 9×13 glass casserole dish)
- Cake Platter
- Rolling Pin (for crushing cookies)
- Serrated Knife (for slicing cookies)
- Medium Saucepan
- Spatula
