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+ servings

Napoleon Cake Recipe

A classic Russian Napoleon Cake made with thin layers of puff pastry and a sweet cream topped with fresh fruit.
Prep Time: 20 minutes
Cook Time: 25 minutes
0 minutes
Total Time: 45 minutes
Servings: 14 servings
Author: Valentina

Ingredients

  • 1 lb package puff pastry, thawed (pepperidge farms, 2 sheets)

cream-

Instructions

Make layers-

  • Dust countertop with flour. Add sheet and dust top with flour. Cut a sheet into three sections (rifrigerate the third one). Work with two at a time, keeping the rest refrigerated.
  • Roll out each section into about 9"x12" rectangle. Poke top with a fork for even baking.
  • Bake at 400°F for 6-8 minutes, until golden in color.
  • Repeat process with the next two sections and finally the last two. Cool sheets completely before assembling.

Prepare cream-

  • Beat cream cheese and butter until smooth.
    Add condensed milk, powdered sugar, and marshmallow puff creme; beat until incorporated.
    Last, add cool whip; beat on low speed.

Assemble cake-

  • Once layers have cooled, trim edges so they are straight and crush or decor.
  • Add the first layer onto a cake stand, cover with cream. Repeat with all of the layers. Cover top and sides with remaining cream.
  • Coat the sides and around the edges on top of the cake with the leftover crumbs or the entire cake can be covered with the crumbs.
  • Dust with posted sugar. Keep refrigerated at least 2 hours (or overnight).
  • Top with berries before serving.