Napoleon is a popular delicacy all over the world in the form of a layered cake or delicate cream pastries. The origin of this amazing dish's recipe is shrouded in many legends. Today, this sweet treat rightfully holds a place of honor among the most famous desserts.

A bit of history

In Russia, it is generally accepted that the Napoleon cake first appeared as a pastry in 1912, during the Moscow celebration of the 100th anniversary of Napoleon Bonaparte's exile. The invention of the recipe for this delicate cream-filled delicacy was timed to coincide with the anniversary, along with many other treats and drinks. The new layered cream cake was shaped like a triangle, intended to evoke Napoleon's famous triangular hat. The dessert quickly gained universal recognition and popularity.

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According to other sources, the Napoleon cake is inextricably linked with French cuisine. According to one legend, a chef, determined to impress the emperor, cut into slices a traditional French tart, the "Royal Galette," usually purchased for the Feast of Kings, and spread the layers with custard, strawberry jam, and whipped cream. It was this delicacy that was named "Napoleon" and later gained widespread fame throughout the world.

These days, the delicate flavor of this popular dessert is familiar to almost every sweet tooth. However, making a true Napoleon cake requires considerable time and effort. Below is a wonderful alternative to the complex, labor-intensive recipe – a method for making this famous sweet treat using pre-made cake layers. Creating a true confectionery masterpiece doesn't require a ton of time or any in-depth culinary knowledge.

Necessary ingredients

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To make a Napoleon cake from ready-made cakes, you first need to prepare the following ingredients:

  • a can of condensed milk;
  • a pack of puff pastry cake layers;
  • 2 egg yolks;
  • a glass of peeled walnuts;
  • 1/3 cup sugar;
  • butter – 400 g.

Method of preparation

  1. To make a Napoleon cake yourself, you need to prepare a soft frosting. To do this, place the butter in the bowl of a stand mixer and beat it at medium speed until the frosting turns a whitish color.
  2. While whisking the cream base, add two egg yolks and sugar. The recipe calls for vanilla sugar, but if you don't have any on hand, regular sugar will work just fine.
  3. While continuing to beat the cream base, slowly add the condensed milk in a thin stream. Continue beating until the mixture in the bowl is smooth and white. While the mixer is mixing the cream, you can begin chopping the nuts.
  4. Once the cream and nuts are ready, open the pre-prepared pack of puff pastry layers. Place the first layer on a board and generously spread it with freshly made cream. Repeat this process for all the layers. A cake soaked in this filling will be incredibly tender and delicious. Spread the top layer with cream and sprinkle with chopped nuts. Each layer of puff pastry layers requires approximately 2/3 of the cream. You can use up to 1.5 layers of puff pastry layers and all the cream. You'll have a luxurious, fluffy Napoleon cake – a true highlight of any holiday table.
  5. Place the cake in the freezer for approximately one hour. After this time, the dessert is ready to serve with tea. However, if you still have time, leave the Napoleon cake under pressure on the counter for another two hours, then return it to the refrigerator to let it set for a while longer.

A wonderful sweet treat is ready!

Video recipe for making Napoleon cake using ready-made cake layers