Napoleon Cake
A classic layered dessert of crisp puff pastry and silky whipped cream, finished with crushed nuts. This homemade version is a labor of love but absolutely worth it.
- Total time
- 60 min
- Servings
- 8
- Calories
- 450
- Protein
- 5g
Ingredients
- 2 sheets puff pastry sheets
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts
Instructions
- 1
Preheat oven to 400°F. Roll out each puff pastry sheet to about 1/8 inch thick. Prick all over with a fork.
- 2
Place one pastry sheet on a baking sheet lined with parchment. Bake until golden and puffed, about 15 minutes. Repeat with the second sheet. Cool completely.
- 3
In a large bowl, beat 2 cups heavy cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form, about 3-4 minutes.
- 4
Trim the edges of the baked pastry sheets to make neat rectangles. Reserve the trimmings for crumbling.
- 5
Spread a layer of whipped cream over one pastry sheet. Top with the second sheet and spread the remaining cream over the top and sides.
- 6
Crush the reserved pastry trimmings and 1/2 cup chopped walnuts. Press the mixture onto the sides and top of the cake.
- 7
Refrigerate for at least 4 hours or overnight to soften the layers. Slice and serve chilled.
Tools you’ll need
- rolling pin
- baking sheet
- parchment paper
- mixing bowl
- electric mixer
- spatula
- knife
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