Napoleon Cake

img

By Darren Purchese

Our Napoleon Cake is a delightful fusion of classic elegance and Italian charm. This dessert is a true masterpiece, featuring the rich and creamy flavour of Squacquerone cheese. With layers of flaky pastry and a luscious creamy filling this cake is a celebration in simplicity.

View our reels for a fun clip of Darren making this cake with Justine Schofield on Channel 10's Everyday Gourmet. CLICK HERE

Time

1

hour

30

minutes

Degree of Difficulty

Medium

Save

0

Portions

10
servings

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.

FLAKY PASTRY

400g plain flour
250g unsalted butter
110 ml water, cold
55g egg, (approx. 1 large egg)
2tsp white vinegar
 salt flakes

VANILLA CREAM

675 ml milk, whole
2 vanilla pods
150g caster sugar
45g cornflour
45g plain flour
110g eggs, (approx. 2 large eggs)
40g egg yolks (approx. 2 large yolks)
50g unsalted butter
50 ml Cognac or Rum (optional)
250g squacquerone (use cream cheese if unavailable)
250g mascarpone
1

 

2

For the pastry…whisk the vinegar into the egg and add the water, reserve in the freezer until needed. Place the flour into a large mixing bowl and using the fine edge of a cheese grater, grate in the frozen butter. Ensure the butter is completely covered in the flour. Using your fingertips rub the butter with the flour to achieve a fine sandy texture. Add the liquid to the bowl and mix well with your hands to form a dough. Do not overmix, just bring the dough together. Turn the dough out onto a clean bench and knead lightly before flattening into a square shape. Wrap in plastic wrap and refrigerate for 15 - 30 minutes.

 

3

For the cream… place the egg, yolks, sugar, cornflour, flour and vanilla into a bowl and use a whisk to mix well into a smooth paste. Add the milk into a large heavy bottomed saucepan and start to heat. Once it starts to boil, pour a third of the milk into the egg mixture and mix well. Return that mixture back into the remaining milk and place onto a low to medium heat. Cook while using a hand whisk to mix constantly, continue cooking until the mixture boils and then continue cooking for a minute until it has completely thickened. Be careful at this stage the custard does not catch onto the base of the saucepan. Keep whisking. Remove from the heat and transfer into a mixing bowl and add the butter. Use a hand whisk or beater to mix well and incorporate the butter. Add the alcohol if using and mix well again. Add the mascarpone to the bowl and mix well before adding in the squacquerone which has been cut into small pieces. Continue to mix until you have a smooth and delicious cream. Cover with cling wrap and set aside.

 

4

To roll the pastry… remove the pastry from the fridge and cut the dough into six equal-sized pieces. Use flour to roll each piece out into a square or circle shape with a thickness off 2 mm. Place the rolled pastry onto a floured piece of baking paper on a plate or tray. Repeat with the remaining five pieces and put all six pieces of rolled pastry into the fridge for 20 minutes.

 

5

To cook the pastry… preheat the oven to 180°C remove the rolled pastry from the fridge. Place your 20 cm springform cake tin on top of each piece of pastry as a guide and use a small knife to cut around the shape leaving a disc. Remove the excess pastry trim and place it onto a baking tray to be baked later. Repeat with all the discs and cook them at 180°C on baking trays for 15 - 20 minutes until they are puffed and golden. You will need to cook in batches. Once the discs are cooked then bake the excess pastry trim pieces as well and leave everything to cool.

 

6

To assemble… prepare 1 X 20 cm X 6 cm springform cake ring and baking paper, take the 20 cm springform tin and lightly spray inside with the canola oil. Line the sides of the tin only with baking paper cut to size. Place a cooked pastry disc into the base of the tin. Spoon 250 g or around a sixth of the quantity of cream in small blobs on top of the pastry and use a small offset spatula to evenly spread the cream to cover the pastry. Add a second disc and gently press down before again spooning 250 g or a sixth of the cream on top. Use the spatula to level flat and repeat until all of the discs have been pressed in. Spoon the remaining cream on top of the final disc and level smooth before covering with cling wrap and putting in the fridge for a minimum of five hours or preferably overnight.

 

7

To finish… crush all of the excess cooked pastry with your fingers until it is a crumb, set aside. Remove the cake from the fridge and remove the cling wrap. Gently release the spring and lift off the tin. Gently remove the paper from the sides of the cake and then lift the cake using the tin base. Take the pastry crumbs and cover the surface of the cake completely. Use a wide slice or palette knife to transfer the cake from the tin base to a serving plate.

 

1
0 hours 0 minutes

2
0 hours 0 minutes

For the pastry…whisk the vinegar into the egg and add the water, reserve in the freezer until needed. Place the flour into a large mixing bowl and using the fine edge of a cheese grater, grate in the frozen butter. Ensure the butter is completely covered in the flour. Using your fingertips rub the butter with the flour to achieve a fine sandy texture. Add the liquid to the bowl and mix well with your hands to form a dough. Do not overmix, just bring the dough together. Turn the dough out onto a clean bench and knead lightly before flattening into a square shape. Wrap in plastic wrap and refrigerate for 15 - 30 minutes.

3
0 hours 0 minutes

For the cream… place the egg, yolks, sugar, cornflour, flour and vanilla into a bowl and use a whisk to mix well into a smooth paste. Add the milk into a large heavy bottomed saucepan and start to heat. Once it starts to boil, pour a third of the milk into the egg mixture and mix well. Return that mixture back into the remaining milk and place onto a low to medium heat. Cook while using a hand whisk to mix constantly, continue cooking until the mixture boils and then continue cooking for a minute until it has completely thickened. Be careful at this stage the custard does not catch onto the base of the saucepan. Keep whisking. Remove from the heat and transfer into a mixing bowl and add the butter. Use a hand whisk or beater to mix well and incorporate the butter. Add the alcohol if using and mix well again. Add the mascarpone to the bowl and mix well before adding in the squacquerone which has been cut into small pieces. Continue to mix until you have a smooth and delicious cream. Cover with cling wrap and set aside.

4
0 hours 0 minutes

To roll the pastry… remove the pastry from the fridge and cut the dough into six equal-sized pieces. Use flour to roll each piece out into a square or circle shape with a thickness off 2 mm. Place the rolled pastry onto a floured piece of baking paper on a plate or tray. Repeat with the remaining five pieces and put all six pieces of rolled pastry into the fridge for 20 minutes.

5
0 hours 0 minutes

To cook the pastry… preheat the oven to 180°C remove the rolled pastry from the fridge. Place your 20 cm springform cake tin on top of each piece of pastry as a guide and use a small knife to cut around the shape leaving a disc. Remove the excess pastry trim and place it onto a baking tray to be baked later. Repeat with all the discs and cook them at 180°C on baking trays for 15 - 20 minutes until they are puffed and golden. You will need to cook in batches. Once the discs are cooked then bake the excess pastry trim pieces as well and leave everything to cool.

6
0 hours 0 minutes

To assemble… prepare 1 X 20 cm X 6 cm springform cake ring and baking paper, take the 20 cm springform tin and lightly spray inside with the canola oil. Line the sides of the tin only with baking paper cut to size. Place a cooked pastry disc into the base of the tin. Spoon 250 g or around a sixth of the quantity of cream in small blobs on top of the pastry and use a small offset spatula to evenly spread the cream to cover the pastry. Add a second disc and gently press down before again spooning 250 g or a sixth of the cream on top. Use the spatula to level flat and repeat until all of the discs have been pressed in. Spoon the remaining cream on top of the final disc and level smooth before covering with cling wrap and putting in the fridge for a minimum of five hours or preferably overnight.

7
0 hours 0 minutes

To finish… crush all of the excess cooked pastry with your fingers until it is a crumb, set aside. Remove the cake from the fridge and remove the cling wrap. Gently release the spring and lift off the tin. Gently remove the paper from the sides of the cake and then lift the cake using the tin base. Take the pastry crumbs and cover the surface of the cake completely. Use a wide slice or palette knife to transfer the cake from the tin base to a serving plate.

Recipe Tags cheese, vanilla