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Classic Napoleon Cake

My grandma's recipe :)


4 cups flour

1 cup butter (2 sticks

1 egg

1 cup milk

1 tsp baking soda

1 tablespoon vinegar


1 cup butter (2 sticks, room temperature)

1 can condensed milk


Combine the flour and butter in a large bowl. With a knife, chop the butter in the flour until the butter is in tiny crumbly pieces. Add the egg and milk, stirring. once its almost fully combines, add the baking soda and pour the vinegar directly on top to activate it. Stir the dough together, then use your hands to knead the dough for 1 minute. Add more flour to make the dough not sticky. Shape the dough into a ball, then divide it with a knife in 8 ways. Make 8 small balls, then place them in the refrigerator for 20 minutes. Preheat the oven at 375 degrees. On a floured cutting board, roll each individual dough ball into a a large flat circle. Place on a piece of foil, and prick the dough circle all over with a fork. Bake 2 at a time in the oven for 5-10 minutes, until the thin layer is golden brown and firm. Once all the layers are baked, Make the cream: Beat the butter and condensed milk until it's thick and creamy, about 3 minutes. Put 1 heaping spoonful on 1 layer, spreading it thin over the entire piece. Then place another layer on top, and repeat until you have used 7 layers. For the final one, crumble the crispy layer into tiny pieces, and spread the rest of the cream on the top of the 7th layer. Sprinkle the crumbles evenly over the cream, then place a plate upside down on top of the layer and plastic wrap it to place in the fridge. Let set for 2 hours or a full day, then slice and enjoy!

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