Nothing makes me happier than seeing how you recreate my recipes for yourself and your loved ones. If you try this recipe, I’d love to see it! Feel free to upload a photo in the comment section on my website: thecookingfoodie.com/recipe/napoleon-cake-recipe/ You have no idea how much it fuels me and motivates me to create more delicious recipes for you! 😊
I made this cake the other day for the first time and it turned out perfect - one of the best Napoleon cakes I have tried. I'm fairly new to baking however the recipe was very easy to follow. Thank you.
I made this cake and yeah it’s delicious. I will do the following modifications to the recipe: 1. Make 1 1/2 portion of cream, wasn’t enough or reduced the layers and instead of 3 tablespoons of cream add 6. Mine was too dry even though I left the cake in the fridge overnight 2. Add salt in the dough 3. Add some rum (2 tsp) beside the vanilla extract. It was delicious and smell amazing. 4. I have a gas oven and I need it 14 min for each sheet to get it golden 5. Organize your time ahead as this cakes takes over 4-5 h to make it Good luck!
I’ll soon do this cake but I didn’t really understand your instructions. You mean I should leave more cream for the layers or should I make more of the cream and if so, what portions? ;)
Almost like my grannies recipe 😊 although for the outer crumbs, I like to crush and pan fry Marie biscuits instead of using the leftover dough. It really complements the cream and gives the outer sides a slight twist to the taste ❤ generally 7 hours of work but soooo worth it.
I wouldn't be surprised if this cake is expensive. It takes a lot of work.imagine baking that pastry one at a time😲. So much dedication❤❤❤. It looks yummy and pretty
I have had this cake before freshly made and omfg beats all cakes.. the vanilla custard and eat layer has a crispy crunch in it and then custard again. Best cake around
This will look good and new! on the New Year's Eve dinner table. Some similarities with Sans Rival but I prefer the flavour profile of your Napoleon. Thank you, The Cooking Foodie. The most meaningful Christmas and the best of 2025 for you and your family.
This is great I’ve been planning to make this all year but will make it next year. It’s a lot of work but worth it. I love how yours looks and I don’t want to make it I just want to eat it
It is tradition in the Lithuanian community here! My Grandma made it for our birthdays too! Best cake I've ever had so here's hoping this one turns out as good. Just need that layer of apricot spread in the middle to make it like hers.
Thanks for the post, Whatta wonderful cake this is and it looks so tempting and I'm sure it gonna taste like heaven , indeed this is simply amazing. Once again thank you very much for the puffy recipe medical student Malaysia God bless. 🙏👍😋
Или торт не пропитался или не получился, обычно, наполеон легко отламывается вилкой или ложкой. А те усилия, которые прикладываете вы чтобы отломить кусочек похожи на занятия в тренажерном зале
A wonderfull recipe and I will surely give it a try. But the layers are definitely not puff-pastry of mille feuille, that is thin layer upon thin layer again and again and letting it rest in the refrigerator each time.
It’s actually a French cake in origin but Russians love it! I thought it was a Russian cake because I grew up eating this and seeing all of the old ladies make this classic cake. Maybe the French just made it for the Russians to perfect? 😋
The origin of the Napoleon cake is obscured; Some claim that the origin of this cake comes from Hungary, some Russia, some France. Originally named "mille-feuille", the Napoleon cake was supposedly brought to Russia by the French in the early 19th century.
The pastry was very easy to work with and the layers turned out perfect. What didn't turn out as well was the custard. Much too runny. Turned to a tried-and-true custard recipe for Kremsnite that sets up thick and spreadable. The recipe includes gelatin which assures it. The guests loved it and the Napoleon was the preferred dessert over a 4-layer Black & White cake with chocolate cognac mousse and Italian buttercream frosting.
Hello dear I made your recipe it yummy yes, BUT 200ml water seem not going well as the all purpose flour it get creamy , cause too many water, So I recommend you to say put water a bit by times instead of saying how many ML which you are not exactly know 🙏🏻
i appreaciate it ur video, my babushka who has colestrol she died after ur recipe we used 2 galon butter for napeleon cake thx we lost our babushka but we win aww cake
Followed the recipe as good as I could but my crust discs didn't got any colour untill they were in the oven for nearly 20 minutes which resulted in them not soaking in the cream Should I take them out, for the next attempt, after 10-12 minutes regardless of colour?
Hello, I am not sure which flour should I use to make the dough, should be Cake flour or all purpose flour or bread flour? could you please tell me, thanks🙂
It looks like it should be called the "clear your schedule" cake, because you'll be making it all day. Guess that means I should clear my schedule, because now I want to make it. The only thing I might do different is augment the cream with a little homemade heavy whipping cream. Just so it's a little less gloopy. But seriously. This looks like one of the greatest desserts in history.
No, the blender one is a bad idea. You can grate the butter and mix it into the flour or cut cubes of butter and mix it in, the grating one is much easier.
make sure the butter is very cold and try to work quickly with your hands. watch “rough puff pastry” videos on TH-cam to get the hang of it, it’s a similar process (though this one doesn’t seem to require much laminating, easier!)
I had two main issues with the dough in my try(this recipe is my fourth attempt at making napolean dough, with the other three landed in the trash). The first being that it was very sticky and needed A'LOT of extra flour while kneading(I used all purpose unbleached flour, which I think was the culprit with the cold water). The second was that it was not evenly heating up and was warping a bit that kept it from being flat (Might have been an oven issue, as it typically took 15 minutes or more to golden/brown as well). I'll also admit I didn't read the notes part about the processor, with mine being not big enough and so did not mix well after jamming all that flour and butter in it while going at high speed. Very little butter got mixed, and because it was so full and was going fast it created a think mix at the bottom that kept the blades from moving anything from the top downwards. I took it all out and instead mixed the butter clumps and flour by hand, which was a little tedious to say the least. At the end, I made 9 layers(one got sacrificed for being too warped) and none of the cream went to waste(Can't have enough of the stuff it seems) and was able to take out some frustration on making a bag of crumbs.
Nothing makes me happier than seeing how you recreate my recipes for yourself and your loved ones.
If you try this recipe, I’d love to see it! Feel free to upload a photo in the comment section on my website:
thecookingfoodie.com/recipe/napoleon-cake-recipe/
You have no idea how much it fuels me and motivates me to create more delicious recipes for you! 😊
My beautiful friend sent me a portion of this cake and oh my.... I love it so much
Foreigners, try this cake you will not regret. This is the most delicious cake from simple
alexsey filimonchik да
I am in the US and will try it soon!
Yes it’s my favourite cake ❤️
Honey cake is better
I have tried and im really into it
I made this cake the other day for the first time and it turned out perfect - one of the best Napoleon cakes I have tried. I'm fairly new to baking however the recipe was very easy to follow. Thank you.
❤
Me also
Bvv
No one cares
I made this cake and yeah it’s delicious. I will do the following modifications to the recipe:
1. Make 1 1/2 portion of cream, wasn’t enough or reduced the layers and instead of 3 tablespoons of cream add 6. Mine was too dry even though I left the cake in the fridge overnight
2. Add salt in the dough
3. Add some rum (2 tsp) beside the vanilla extract. It was delicious and smell amazing.
4. I have a gas oven and I need it 14 min for each sheet to get it golden
5. Organize your time ahead as this cakes takes over 4-5 h to make it
Good luck!
Thank you
Very kind
Thanks 😊
I’ll soon do this cake but I didn’t really understand your instructions. You mean I should leave more cream for the layers or should I make more of the cream and if so, what portions? ;)
@@ameliapierzakMake more cream than the recipe calls for so you don’t run short of the cream
Almost like my grannies recipe 😊 although for the outer crumbs, I like to crush and pan fry Marie biscuits instead of using the leftover dough. It really complements the cream and gives the outer sides a slight twist to the taste ❤ generally 7 hours of work but soooo worth it.
I wouldn't be surprised if this cake is expensive. It takes a lot of work.imagine baking that pastry one at a time😲. So much dedication❤❤❤. It looks yummy and pretty
The local Lithuanian club here in Cleveland makes them for $115 with a 2 week advance notice. Worth it, but homemade was how Grandma made it.
this is an amazing cake to make. looks difficult but with your clear directions no speaking to complicate the method an EASY RECIPE TO DO
It is by far the tastiest cake 👍
First time making this cake and it turned out better than I thought it would, definitely worth the time and effort
I am in love!! This looks time-consuming, but not difficult. Can't wait to try it - Thank you for the great video!
My best friend used to make this cake for our birthdays! So delicious! I’m going to attempt it💕
This and russian honey cake are the best cakes in the world in my opinion. Russian cakes are to die for.
I have had this cake before freshly made and omfg beats all cakes.. the vanilla custard and eat layer has a crispy crunch in it and then custard again. Best cake around
❤
Thank you for posting! I’m making this right now for our Christmas Day dessert! Can’t wait! Merry Christmas!
Just made one based on your recipe, absolutely amazing!
I tried this recipe, and it was very delicious 😋🤤, I'm just about to make it again right now... Thank you for sharing 💗☺️
❤😍
I ate 2 pieces of this cake yesterday and i love it. I will try to make it soon.
Probably one of the best cakes I've ever had
This will look good and new! on the New Year's Eve dinner table. Some similarities with Sans Rival but I prefer the flavour profile of your Napoleon. Thank you, The Cooking Foodie.
The most meaningful Christmas and the best of 2025 for you and your family.
Best cake I had while Living in Moscow ❤
This is the version of the cake I want. No shortcuts. ❤
Thanks for using g, it’s very useful for me
Thank you! Wish I could share a photo. My daughter and I made this recipe. Thank you! It was very fun for us todo together.
Glad to hear that you liked it! If you have Instagram you can share the photo with me there :)
Thank you🙏I made this cake with your recipe so it was very dedidious.
I like spreading some apricot preserves on some of a layers when building the torte.
You amaze me wow it's so easy , it looks delicious
Oh por Dios! Es espectacular 😍
This is great I’ve been planning to make this all year but will make it next year. It’s a lot of work but worth it. I love how yours looks and I don’t want to make it I just want to eat it
Omg, i love you!!! Ty for this cake, cant wait to make it!😍🤩🤤
رائعة جدا
تسلم الأيادي.. جربتا حطيتا بالبراد بقا لبكرة
لكن وصفة ناجحة جدا
Это самый популярный торт в России , аналогов в мире нет!
This was beautiful to watch! 😍 and I bet delicious when eaten! 😆
You are really talented!!
I'm going to make this for new years for my russian family lol, thanks for the recipe!
Вкусняшка😍😍😍
IT looks Delicious, i'll make this recipe. 😋
My mom made this cake for birthdays since forever and trust me you'll love it.
It is tradition in the Lithuanian community here! My Grandma made it for our birthdays too! Best cake I've ever had so here's hoping this one turns out as good. Just need that layer of apricot spread in the middle to make it like hers.
In Chile 🇨🇱 we a similar cake but we put dulce de leche. We call it torta milhojas. A thousand layer cake.
😋
Thanks for the post, Whatta wonderful cake this is and it looks so tempting and I'm sure it gonna taste like heaven , indeed this is simply amazing. Once again thank you very much for the puffy recipe medical student Malaysia God bless. 🙏👍😋
Wow amazing sir!!!! Very nice recipe keep it up so yummy 🎂 😘😘😘
Или торт не пропитался или не получился, обычно, наполеон легко отламывается вилкой или ложкой. А те усилия, которые прикладываете вы чтобы отломить кусочек похожи на занятия в тренажерном зале
The cake looks very delicious 😋
Mmmmmm.... That looks like crepe cake. Napoleon cake taste so good. That taste so creamy and fluffy cake. Great dish. See u next time.
Buttery goodness. Are you a professional pastry chef? Presentation is so clean and elegant.
Thank you! Not a professional 😊
This cake is god in the cake world. When fresh and oh my beeping god
A wonderfull recipe and I will surely give it a try. But the layers are definitely not puff-pastry of mille feuille, that is thin layer upon thin layer again and again and letting it rest in the refrigerator each time.
God it took me 6 hours and half to make this cake , cant wait till the morning to taste it .
How was it?
This looks like the best recipe on youtube and the fact that you use shun knives as well I'm fixed on making it now! wish me luck :)
Good luck 👍
Really great bravo! ooh the famous Russian cake by excellence, I love it! I will try it. Thank you.
Thank you! 😊
It’s actually a French cake in origin but Russians love it!
I thought it was a Russian cake because I grew up eating this and seeing all of the old ladies make this classic cake. Maybe the French just made it for the Russians to perfect? 😋
Amazing looking cake (pie?) that would be unbelievably delicious!!!!
Glen & Friends Cooking . it is!
The origin of the Napoleon cake is obscured; Some claim that the origin of this cake comes from Hungary, some Russia, some France. Originally named "mille-feuille", the Napoleon cake was supposedly brought to Russia by the French in the early 19th century.
It took me 3 and a half hours to make this cake, but I made it. I hope tomorrow my guests will like it 🤕😋
Did ur guest like it? I hope u did great..
The pastry was very easy to work with and the layers turned out perfect. What didn't turn out as well was the custard. Much too runny. Turned to a tried-and-true custard recipe for Kremsnite that sets up thick and spreadable. The recipe includes gelatin which assures it. The guests loved it and the Napoleon was the preferred dessert over a 4-layer Black & White cake with chocolate cognac mousse and Italian buttercream frosting.
Looks delicious, thank you for sharing. Take time, patience. Lots of steps. I do appreciate this.
Merci pour la recette bien détaillé
I spent 7 hours of making this cake TBH 😂🙏🏻
Same 😂
Ok
Worth it ? Or not
@@wisambasha2071 of course!! This is my favourite cake 😊
I can make it within 2 hours maximum.
I'll try this for my mother's birthday :)
Good ill try
Muito delicioso e não parece ser difícil fazer,obrigado.
Mon estomac réclame cette douceur :) :)
Traditionally when making puff pastry, there are multiple folds. I noticed there wasn't any folding. Is that to avoid it getting too puffy?
yeah it sure is
Fantastic
Can i do this with ready puff pastry dough?
Yes
How long can the cake lasts in the fridge?
I followed exactly the instructions on making the cream, but somehow my cream is not thickened. Please advise.
Hello dear I made your recipe it yummy yes, BUT 200ml water seem not going well as the all purpose flour it get creamy , cause too many water, So I recommend you to say put water a bit by times instead of saying how many ML which you are not exactly know 🙏🏻
does anyone know if you can freeze this well?
i appreaciate it ur video, my babushka who has colestrol she died after ur recipe we used 2 galon butter for napeleon cake thx we lost our babushka but we win aww cake
c'est excellent !
That looks easy to follow and delicious!
😍
Followed the recipe as good as I could but my crust discs didn't got any colour untill they were in the oven for nearly 20 minutes which resulted in them not soaking in the cream
Should I take them out, for the next attempt, after 10-12 minutes regardless of colour?
You should refrigerate your cake one night.
Hello, I am not sure which flour should I use to make the dough, should be Cake flour or all purpose flour or bread flour? could you please tell me, thanks🙂
Just flour, not bread, not cake, just flour, there will be only wheat flour and nothing else 😊
Cake is very sweet
Amazing with espresso or doppio, with bitter coffee😊
Maravilhoso 👏💓👏
رووووووعة so nice 👍 👏
I wonder can we add walnuts in the cream?
I tried this recipe I followed the instructions step ny step but then when I put the puff pastry into the oven it deforms. What should I do?
Its good ,thanks, we have the same cake in Algeria, an old cake, we call it Greek cake
Can’t wait to try this out ❤️😍
i am in love wow
😃😃😯
salam
It looks like it should be called the "clear your schedule" cake, because you'll be making it all day. Guess that means I should clear my schedule, because now I want to make it.
The only thing I might do different is augment the cream with a little homemade heavy whipping cream. Just so it's a little less gloopy.
But seriously. This looks like one of the greatest desserts in history.
Won't the overnight chilling make the layers soggy?
Maravilhoso 😋
Que rico está me encanta mucho
Spent almost the whole day making this cake. The custard cream is too runny. Can I add more cornstarch next time?
4:30
If possible, make the layer more thin, because your cake looks too chewy... I personally think it tastes better when not that chewy...
Agreed! I thought the same about the layers being too thick.
@@megasuperawesomestuf
Aay
Which flour was used...?
Nice plz tel me its weight 1 lb or ?
Look like kerala chattipathiri... 😊same ingredients 🤗
my favorite cake in the world
So creative!
Hi what about adding sugar?
You have enough sugar in this cake
Muy riquísimo
can you refrigerate the dough over night?
Hi there
Could you use frozen puff pastry instead of homemade? Ty
Yes, its basically the same thing
merci bcp chef
Unica
Hello! If I don't have a food processor can I directly put the butter and flour in the blender or what should I do?
Thank you
No, the blender one is a bad idea. You can grate the butter and mix it into the flour or cut cubes of butter and mix it in, the grating one is much easier.
make sure the butter is very cold and try to work quickly with your hands. watch “rough puff pastry” videos on TH-cam to get the hang of it, it’s a similar process (though this one doesn’t seem to require much laminating, easier!)
My favourite!
I had two main issues with the dough in my try(this recipe is my fourth attempt at making napolean dough, with the other three landed in the trash). The first being that it was very sticky and needed A'LOT of extra flour while kneading(I used all purpose unbleached flour, which I think was the culprit with the cold water). The second was that it was not evenly heating up and was warping a bit that kept it from being flat (Might have been an oven issue, as it typically took 15 minutes or more to golden/brown as well). I'll also admit I didn't read the notes part about the processor, with mine being not big enough and so did not mix well after jamming all that flour and butter in it while going at high speed. Very little butter got mixed, and because it was so full and was going fast it created a think mix at the bottom that kept the blades from moving anything from the top downwards. I took it all out and instead mixed the butter clumps and flour by hand, which was a little tedious to say the least. At the end, I made 9 layers(one got sacrificed for being too warped) and none of the cream went to waste(Can't have enough of the stuff it seems) and was able to take out some frustration on making a bag of crumbs.
There is nothing to blame on the mirror, if your hands are crooked (Russian proverb)
My reply to Ignis King. It was hilarious.Something like that would happen to me if I tried it!Thanks for the laugh.
Omgggg so delicious 😍😍😍😍