There are some desserts that never go out of style, and Napoleon cake is right at the top of that list. Crispy, flaky layers and a smooth custard cream are something a lot of us remember from childhood. The good news is you don’t need a bakery to make a really good one at home. This is the version I make for family gatherings, and it holds up against any store-bought cake.
For the pastry layers:
- 2½ cups all-purpose flour
- 7 tablespoons cold unsalted butter
- 2/3 cup full-fat sour cream
- 1 egg
- pinch of salt
For the cream:
- 2 cups whole milk
- 2 eggs
- 2/3 cup granulated sugar
- 1/3 cup cornstarch
- 1 teaspoon vanilla extract
- 1½ sticks unsalted butter, softened
- 1/3 cup sweetened condensed milk
Start with the dough. Rub the flour together with the cold butter until you get a fine crumb, either with your fingers, a box grater, or a food processor. Make a well in the crumbs and pour in the lightly beaten egg, then add the sour cream and salt. Bring it together into a ball, kneading just briefly so it stays tender.
Divide the dough into 8 small pieces, wrap them in plastic, and chill for at least 40 minutes. Roll each piece out thin, about 1/8 inch. Use a plate or cake ring to cut each one into an even circle, then prick all over with a fork. Bake at 425°F for about 7 minutes until just golden. Crush any less-than-perfect layers and all the trimmings into fine crumbs and set them aside for decorating.
For the cream, heat about 1¾ cups of the milk in a saucepan until hot. In a separate bowl, whisk the eggs with the sugar and cornstarch, then whisk in the remaining ¼ cup of cold milk until smooth. Pour the egg mixture into the hot milk in a thin stream, whisking constantly, and keep stirring until it thickens. Let it cook another couple of minutes, then stir in the vanilla. Transfer the custard to a bowl, press plastic wrap directly onto the surface, and let it cool completely.
Beat the softened butter until pale and fluffy, then beat in the condensed milk until smooth. Add the cooled custard a few spoonfuls at a time, beating well after each addition, until you have a silky cream.
Spread cream generously between each layer, stacking and pressing down gently as you go. Cover the top and sides with the remaining cream and press the reserved crumbs all over the outside. Let the cake rest at least 30 minutes at room temperature, though a few hours or overnight in the fridge makes it even more tender.
It comes out soft, flaky, and creamy, and honestly it puts most store-bought versions to shame. Every time I make it for a family celebration there’s never a slice left over.
