Napoleon Cake

Method

1. 01

   Make the custard first. Warm the 1000 ml milk in a saucepan until steaming but not boiling. In a bowl, whisk the 6 egg yolks with 220 g sugar, 70 g cornstarch, and 0.25 teaspoon salt until smooth, then slowly whisk in about a third of the hot milk.

   
2. 02

   Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the custard bubbles and becomes thick enough to hold soft lines from the whisk. Remove from the heat and whisk in 2 teaspoons vanilla and 100 g softened butter.

   ⏱ 8 min
3. 03

   Transfer the custard to a shallow bowl, press plastic wrap or baking paper directly on the surface, and chill until completely cold. A warm custard will melt into the pastry too quickly during assembly.

   ⏱ 120 min
4. 04

   For the pastry, mix the 560 g flour with the remaining 0.5 teaspoon salt. Cut or grate in the 320 g very cold butter and rub it through the flour just until the mixture has many pea-size butter pieces. Whisk the 2 eggs, 1 tablespoon vinegar, and most of the 130 ml ice water, then add to the flour mixture and bring together quickly, adding the remaining water only if dry flour remains.

   
5. 05

   Divide the dough into 10 equal pieces, flatten each into a small disc, cover, and refrigerate until firm. Keep the dough cold so the butter stays in distinct pieces and creates flaky layers in the oven.

   ⏱ 60 min
6. 06

   Heat the oven to 210 C. On lightly floured baking paper, roll one dough disc into a very thin 24-26 cm circle, prick it well with a fork, and trim around a plate or cake ring. Keep the trimmings on the same sheet for crumbs.

   
7. 07

   Bake each pastry layer at 210 C until golden and dry, then cool it on a rack. Repeat with the remaining dough discs, reusing trays as needed. Bake the trimmings at 210 C until crisp and set them aside for the crumb coating.

   ⏱ 8 min
8. 08

   Whisk the chilled custard until smooth. Whip the 250 ml cold heavy cream to soft peaks, then fold it into the custard to make a lighter but still sliceable cream.

   
9. 09

   Assemble the cake on a flat plate or board. Spread a thin spoonful of cream under the first pastry layer to anchor it, then alternate pastry layers and generous, even layers of custard cream. Press each layer lightly so the cake stays level, but do not crush the pastry.

   
10. 10

    Spread the remaining cream over the top and sides. Crush the baked trimmings into fine crumbs and press them over the top and sides until the cake is fully coated.

    
11. 11

    Refrigerate the Napoleon cake until the pastry absorbs some cream and the layers settle into clean slices. Serve chilled, letting the cake stand at room temperature for 15-20 minutes only if the cream is very firm.

    ⏱ 720 min