Go Back
+ servings

3-Ingredient Napoleon Cake

Prep Time: 30 minutes
Cook Time: 30 minutes
Includes 8 hours of setting: 8 hours
Total Time: 9 hours
Servings: 8 servings
Calories: 518kcal
Author: Shinee
This Napoleon cake is the easiest way to make a unique and indulgent cake for any celebration!
Print Recipe

Ingredients

  • 1 box (1lb/500g) puff pastry Note 1
  • 1 can (14oz/400g) dulce de leche Note 2
  • 2 cups (500ml) heavy whipping cream

Instructions

To prepare the puff pastry:

  • Preheat oven to 375°F.
  • Unfold thawed puff pastry sheet over lightly floured surface and gently roll it into 15-inch square. Do the same with the 2nd sheet.
  • Using a sharp knife or pizza cutter, cut the puff pastry sheets into 3/4-inch thick strips.
  • Arrange the strips on 2-3 baking sheets, lined with parchment paper, or silicone mats.
  • Bake the puff pastry strips for 15 minutes, or until nice and golden brown. (Note: You can bake one sheet at a time. Or bake 2 sheets at a time, rotating the sheets half way.) Cool completely.

To make the filling:

  • Meanwhile, in a mixing bowl with a whisk attachment, whip heavy whipping cream over until soft peaks form, gradually increasing the speed to medium high.
  • Add dulce de leche and beat until well combined on medium high speed, about 1 minute.

To assemble the cake:

  • Line a baking sheet with plastic wrap with long overhang on both sides. Reserve 3-4 puff pastry sticks for topping.
  • Arrange 8-9 puff pastry sticks on the prepared baking sheet. Smear a generous amount of filling over the puff pastry and then arrange another layer of puff pastry sticks followed by the filling. Continue until you run out of the puff pastry sticks. Smear the remaining filling all over the cake.
  • Tightly wrap the entire cake with a plastic wrap, squeezing it lightly and shaping it into a log.
  • Refrigerate for at least 8 hours, or overnight. (It's absolutely essential to set the cake for that long, so that puff pastry can soak up all the delicious filling!)
  • Crush the reserve puff pastry into fine flakes and sprinkle all over the cake.
  • Drizzle the cake with more dulce de leche, if desired, and serve! (TIP: It's easier to slice the cake with a serrated knife.)

Notes

Note 1: I use a box of Pepperidge Farm Puff Pastry sheets that comes with 2 sheets in one box. Make sure to thaw it before using. It takes about 4-6 hours in the fridge to fully thaw a frozen box of puff pastry sheets.
Note 2: You can buy ready to use dulce de leche, or make it yourself. Here's how to make homemade dulce de leche.

Nutrition

Serving: 1serving | Calories: 518kcal | Carbohydrates: 27g | Protein: 5g | Fat: 44g | Saturated Fat: 19g | Cholesterol: 82mg | Sodium: 164mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg