Quick Napoleon Cake

Maria KostoffMaria Kostoff
Quick Napoleon Cake1 / 2
Preparation20 min.
Cooking50 min.
Тotal70 min.
Servings10 to 12 pieces
"A quick version of our favorite Napoleon cake with phyllo pastry, lots of cream and sliced almonds"


  • phyllo pastry - 1 pack
  • butter - for greasing the phyllo pastry sheets
  • milk - 2 cups (500 ml), for the cream
  • sugar - 4/5 cup (200 g)
  • eggs - 3
  • starch - 1/5 cup (70 g)
  • vanilla - 2 packets
  • almonds - sliced, for decoration

How to cook

Put the milk to boil. Separately beat the egg yolks and sugar. Gradually add the milk but first be sure to temper the two mixtures carefully. Stir vigorously with a whisk or a mixer.

Dilute the starch with a little cold water and add it quickly to the boiling cream on the stove. Stir for a few minutes until thickened. Remove from heat and flavor with the vanilla. Separately beat the egg whites to snow and mix with the cooled cream.

Take 3 sheets of the phyllo pastry at a time and smear them with butter. Put them to toast lightly to a golden color in the oven in 3's. Once ready, leave the phyllo pastry sheets to cool and crush a little bit of them to make the decoration.

Place the first 3 phyllo pastry sheets in an oven dish, brush them with plenty of cream and keep arranging in this order, until you run out of ingredients.

On top, sprinkle with the crushed bits of phyllo pastry and the sliced almonds. Let the cake sit for 3 hours before serving.


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