No-Bake Napoleon Cake (With Puff Pastry Biscuits)

This no-bake version of the beloved Napoleon Cake combines a rich, smooth custard cream with crisp puff pastry biscuits for a decadent dessert that requires no oven time. Perfect for special occasions or when you want an elegant dessert without the hassle of baking.

Ingredients

For the Custard Cream:

• 2 large eggs – at room temperature

• 100g granulated sugar – about ½ cup

• 10g vanilla sugar – about 1 tablespoon (or substitute with 1 tsp vanilla extract)

• 4 tablespoons all-purpose flour – sifted and added gradually

• 2 tablespoons cornstarch – helps the cream set better

• 800ml whole milk – about 3⅓ cups

• 80g unsalted butter – about 5½ tablespoons, softened

For Assembly:

• 500g puff pastry biscuits – store-bought rectangular or square varieties work well

• Cling film or plastic wrap – to line the mold

• 18cm (7-inch) square or round cake ring or springform pan

Step-by-Step Instructions

1. Prepare the Custard Cream

Start by making the cream so it has time to cool before assembling the cake.

1. Mix Eggs and Sugar
   In a medium mixing bowl, whisk 2 eggs, 100g sugar, and 10g vanilla sugar together until pale and slightly thickened. This should take about 2–3 minutes by hand or 1 minute with a hand mixer.

2. Add the Thickeners
   Gradually sift in 4 tablespoons of flour and then add 2 tablespoons of cornstarch. Whisk continuously to ensure a lump-free, smooth batter.

3. Heat the Milk
   Pour 800ml of milk into a medium saucepan and heat over medium heat until it just begins to boil. Stir occasionally to avoid scorching the bottom. Once boiling, reduce the heat and let it simmer gently for 1–2 minutes.

4. Temper and Combine
   Slowly pour the egg-flour mixture into the hot milk in a thin stream, whisking constantly to prevent curdling. This step is crucial—adding the egg mixture too quickly can scramble the eggs.

5. Cook the Custard
   Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or whisk, until it thickens to a pudding-like consistency. It should coat the back of a spoon but still be pourable—do not overcook.

6. Add Butter
   Remove from heat and immediately stir in 80g of butter until fully melted and the cream is smooth and glossy.

7. Cool the Cream
   Transfer the cream to a clean bowl, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and let it cool to room temperature. (Speed up cooling by placing it over an ice bath.)

2. Assemble the Cake

1. Line Your Mold
   Line an 18cm cake ring or pan with cling film, allowing the edges to hang over the sides for easy removal.

2. First Layer – Puff Pastry Biscuits
   Arrange a flat layer of puff pastry biscuits on the bottom of the pan. Trim them as needed to cover the entire base.

3. Second Layer – Custard Cream
   Spoon a generous amount of custard cream over the biscuits and spread it evenly with an offset spatula or back of a spoon.

4. Repeat the Layers
   Continue layering biscuits and cream, pressing lightly to compact each layer. Aim for 4–6 layers, ending with a final layer of biscuits.

5. Cover and Chill
   Fold the excess cling film over the top or cover with additional wrap. Refrigerate for at least 8 hours or overnight. This time allows the biscuits to absorb moisture from the cream and soften into a tender, cake-like texture.

3. Serve and Enjoy

1. Unmold the Cake
   Remove the cake from the fridge. Carefully lift it out using the cling film and transfer it to a serving plate.

2. Decorate (Optional)

   • Dust the top with powdered sugar

   • Drizzle with melted chocolate or caramel sauce

   • Sprinkle crushed puff pastry crumbs for texture

   • Add fresh berries for a pop of color

3. Slice and Serve
   Use a sharp knife dipped in hot water for clean slices. Serve chilled or allow it to sit at room temperature for 15–20 minutes before serving for a softer texture.

Tips & Variations

• Puff Pastry Biscuits: You can use store-bought mille-feuille layers, butter biscuits, or even graham crackers if puff pastry isn’t available. Just make sure they’re crisp.

• Flavor Twist: Add a tablespoon of rum, brandy, or almond extract to the cream for a grown-up flavor.

• Fruit Layer: Add a layer of fresh strawberries or banana slices between the cream for a fruity Napoleon cake.

• Vegan Version: Use plant-based milk, dairy-free butter, and a cornstarch-based custard with egg replacer.

Storage

• Store the Napoleon Cake in the refrigerator, well covered, for up to 4 days.

• Do not freeze, as the texture of the custard and biscuits may change unpleasantly upon thawing.