Dulce De Leche Napoleon Cake Recipe
This Dule de Leche Napoleon Cake Recipe with layers of thin puff pastry sheets and rich dulce de leche caramel cream is so easy to make and absolutely delicious.
Ingredients
- 2 puff pastry sheets (1 pack Pepperidge Farms)
- 8 Tbsp unsalted butter, room temperature
- 1 (14 oz can) dulce de leche
- 2/3 cup heavy whipping cream
Instructions
make cake layers-
- Preheat oven to 375°F and line a large rimmed baking sheet with parchment paper for easier cleanup.
- Cut the pastry sheets into 3 equal parts where indented from crease.
- Leave two strips out cover and refrigerate the remaining strips, you don't want all the sheets out at once.
- Take one strip and roll it to about 6”x10” rectangle and prick with a fork for even baking.
- Add two of the strips onto a baking sheet bake two sheets at a time until golden, 12-15 minutes.
- While these two are working, work on the next two and then remaining two.
make cream-
- In a large bowl, beat the whipping cream until stiff peaks form and refrigerate.
- In a separate bowl, beat the butter until creamy, about 2 minutes.
- Add half of the dulce de leche and on lowest speed mix until just combined.
- Add remaining dulce de leche and mix again until fully incorporated.
- With a spatula, fold in the whipped cream into the butter mixture.
assemble cake-
- Trip off any unstraight edges of the baked sheets.
- Add a dab of the cream on the platter to keep cake from moving.
- Add first layer to your platter and coat with cream, repeat until you have five layers.
- Crush the sixth layers with leftover crumbs to add to the top and sides of cake.
- Refrigerate at least 2 hours and enjoy. (Cake may be served cold or room temperature which we like best.)