I am excited beyond words to share with you this recipe, because it truly makes the best Napoleon Cake ever! This recipe was gotten from here, but originally my friend Inna shared it with me on Facebook, for which I am grateful, thank you Inna! The cake comes out soft, moist and delicious! No more buying puff pastry for this cake, because you can now make it yourself at home.
I think the secret to delicious and moist Napoleon is mainly letting it sit in the fridge or at room temperature, until the cake layers have absorbed enough of the frosting to make them soft and moist. Having very thin cake layers helps the cake get there faster. I think not fully comprehending these two is the epitome of why all those other recipes that I have tried, did not work. I always allowed the cake to sit in the fridge for 24 hours, but that just wasn’t enough. This time around I let it sit covered, at room temperature for 18 hours and then another 9 hours in the fridge before I let the knife touch it (if you do decide to keep it at room temperature, do it at own risk, as the frosting has eggs in it and can be spoiled if your room is too hot). I think allowing it to sit for 48 hours might’ve been even better.
If you look at my pictures closely, you will see that the frosting is not as smooth as it is supposed to be, and you’re right. For some reason, even though my custard and the butter were all room temperature before I combined them, the butter did not fully incorporate in the cream. Next time, instead of combining the two after the custard cooled down, I will just add the butter while the cream is hot. Fortunately it had no affect on the taste and that is why I decided to go ahead and still post the recipe with pictures of my imperfect frosting.
The YouTube video from the gotovim-doma.com website had the ‘embed’ feature, so I included it in my post for you to see right here.
In addition to that, I made some changes to the amount of sugar included in the cream. After I allowed the cream to cool, I tried it and to my taste it was just not sweet enough. I knew that the whole cake would be even less sweet after the custard gets combined with completely unsweet cake layers, so I took the liberty and added full 1.5 cups powdered sugar to the recipe.
P.S. wonder if you can figure out how I made this cake look suspended in the air No Photoshop was used in achieving the look
Bon Appetite & Happy Pinning!
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