I have done an Instagram Poll recently and have found that 78% of everyone who participated in the poll, prefer this Napoleon Cake while it’s still crispy and flaky.
I decided to update my original Napoleon Cake Recipe with step-by-step pictures and little changes. I was craving this cake for several weeks and just couldn’t get to it. Finally, I made it and I kept telling myself that I couldn’t believe that now I need to wait for 48 hours for the cake to absorb all the custard and mend its flavors. So being very impatient, I cut into the cake 3 hours after making it and to my surprise it was unbelievable! The cake layers were still crispy, with a slight crunch at every bite, but you could go down through the cake with a fork with no problem.
So now my recommendation is that if you make this cake, try serving it around 3 hours after assembly, just so that you know the difference. If you don’t cut it 3-5 hours after making it, at that point, it’s best to wait 48 hours until the cake layers have absorbed the cream and became soft.
I thought my aunts’ special recipe was gone forever, but you know what? I finally found it, and it tastes even better!
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