FOOD | Sweets | Napoleon Cake

in food •  14 days ago 

It's sweet, it's fluffy, it's delicious. It's almost as unhealthy as a bowl of butter, sugar and liquid fat, but once in a while - it's totally worth it. Also, it depends which kind you end up buying or making. The vegan edition is somewhat healthier, and judging by the ingredients of one recipe I found, it sounds delicious and not so different from the non-vegan kind.

This recipe isn't vegan, tho.

I will make the vegan version once, and most likely post it, but this time it's the OG version.

I was out for 3 hours yesterday, painting some patio furniture. For the first hour or so, I listened to Andrea Bocelli. Then, for the last hour, I listened to a yoga master, Balakhilya das, in a session of questions and answers. I'd listened to him the weekend before, when he held a session on how to overcome anger and frustration (which I will mention in a later post).

When suddenly the beautiful, creamy thought popped up in my head - why not treat myself with Napoleon Cake?

Apparently, I'm not the chef I thought I was

It started off like this. Even tho I stabbed the puff pastry sheets all over the place - it didn't help. They even got bigger

And so I improvised

And then I improved. Even tho I should've placed another sheet of baking paper between the puff pastry and second baking tray. But you live and you learn, right?

But then this happend - lumps. Everywhere. And it was too liquidy. But even then, I still had hope



The strawberries helped. Only by making the picture better, but still

Servings: 1. Or 8
Time: 15min prep + 20 min in the oven + a few hours in the fridge


4 frozen puff pastry sheets

4 tsp agar agar or pectin (mixed with a few tbsp water)
5 dl vanilla pastry cream
3 dl heavy cream

2-3 dl icing sugar
2 tbsp water


  • Thaw the puff pastry sheets until they fold easily. If they're wrapped in pastic, remove the plastic and place the sheets on thin layer of flour
  • Then, roll 'em flat. Either - one by one, or place the long edges slightly on top of each other before rolling. Make sure they stick, or else they might seperate like mine did
  • Slightly cut the puff pastry sheets as that will make it easier for you - I didn't
  • Bake in a reheated oven for 17 min at 200 °C. Then, set them aside
  • Mix the agar agar/pectin with water and set it aside
  • Whip the heavy cream, then add the agar agar/pectin and whip some more
  • Stir in the vanilla pastry cream (I whipped the entire thing, so maybe that's why it turned out the way it did)
  • Option 1: Place one after one puff pastry sheet in a plastic container, then add the filling, add the final layer and top it off with icing
  • Option 2: Cut the huge rectangle of puff pastry sheets in two, and pour the filling between the layers and top it off with icing
  • Place in the fridge for some hours

Tips, Tricks etc

  • Learn from my mistakes


Did you know?

There are no health benefits from eating this cake, except that it's good for your soul - in moderate amounts, of course.

A wise man once told me that a fool learns from his own mistakes, while a wise one learns from the mistakes of others.

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