This cake uses the technique of the Russian Napoleon cake (many thin puff pastry layers + moderate amount of pastry cream in between), but I recommend not waiting for 24 to 48 hours until the layers are completely softened.
This will give you the absolute pleasure of experiencing different textures in each bite – crispy, flaky puff pastry and super creamy pastry cream. You can wait until the cake becomes soft and tender, but you don’t have to. Try this recipe and decide for yourself which one you prefer.
Can this Napoleon Cake be made ahead of time?
If you prefer the crispy version, you can bake the layers and make the pastry cream the night before and assemble it within 3 hours of eating for the best results.
If you prefer the soft and tender version, you can make the fully assembled cake as much as 48 hours in advance. Just keep the cake covered so it doesn’t dry out and absorb the fridge odors.
Also,
Raspberry Dip
Always a quick and easy weeknight meal for us! Addictive!
BROCCOLI CAULIFLOWER RICE CHICKEN CASSEROLE
Creamy Peanut Butter Fudge
Creamy Butterscotch Pie Recipe
Michael Richards and Roseanne Barr Team Up for a Sitcom Centered on Traditional Values
Home Here’s How to Clean Dirty Pillows on Your Bed So They Stay White and Smell Sweet… Here’s How to Clean Dirty Pillows on Your Bed So They Stay White and Smell Sweet…
Neighbor finds ‘alien’ object in their backyard that has the internet stumped
Stewardess Hears Crying from Lavatory, Finds Kid Who Wasn’t on Passenger List — Story of the Day