Easy Napoleon Cake

This is a No-Bake Napoleon Cake that's easy to assemble with minimal ingredients. Napoleon Cake is famous for its layers of pastry being generously smothered in a custard cream. This creamy dessert is sure to wow your guests, perfect for large parties. But there's a twist...

My aunt has been making this cake since the 80's. Making Napoleon Cake from scratch is famously finicky and time consuming with baking. This Custard Cake is made by using layers of Unsalted Crackers like Saltines and Bird's Custard Powder - it's genius! This is not the traditional method, but you'll love it!

Why You'll Love This Recipe

• Time Saving - easy to make without baking, perfect for beginners and experienced bakers alike
• Minimal Ingredients - made with ingredients your probably have in your pantry, and you can easily order the Custard Powder on Amazon if needed
• Large Parties - this large serve cake serves up to 24 people, great for family gatherings, pot lucks or for your Christmas and Thanksgiving feast
• Make Ahead Dessert - prepare it the day before and keep refrigerated until ready to serve - it tastes even better this way

Ingredients

• Unsalted Saltine Crackers
• Whole Milk or Full Cream Milk
• Bird's Custard Powder
• Unsalted Butter
• White Sugar - Caster Sugar, Berry Sugar or Superfine Sugar
• Vanilla Sugar

Equipment You'll Need

• Stand Mixer
• Saucepan
• Food Processor
• Whisk, Spatula and Palette Knife for spreading
• 12x16 Platter or Cake Board (30cm x 40cm)
• Plastic Wrap

Recipe Instructions

Prepare Custard

1. Whisk - mix together 1 cup of milk with 1½ cups of Custard Powder until smooth
2. Combine - pour remaining 9 cups of milk into a saucepan. Slowly pour Custard Mixture into the milk until combined
3. Heat - continually mix Custard Milk Mixture until it thickens and comes to a boil. Cook for another minute and remove from heat. Carefully pour into a bowl without scraping the thickened custard at the base of the saucepan
4. Butter Crust - To prevent the crusting of the custard while cooling, gently rub a stick of butter over the top of the hot Custard, creating a small butter layer. Don't skip this step -it also makes the custard smoother
5. Cool - allow to cool to room temperature. Cover with cling film and place in fridge until cold

Make Custard Cream

1. Prepare Butter - cut Butter into cubes and soften to room temperature
2. Cream Butter - place softened Butter, Sugar and Vanilla Sugar into a Stand Mixer bowl. Beat until fluffy and light. When color changes to near white, it is ready, about 5 minutes
3. Mix - add cold Custard (2 to 3 tablespoons at at time) into the Butter Cream, beating well after each addition. Beat until combined

Making Napoleon Cake

1. Prepare - choose your serving dish - need 16x12 Platter, Cutting Board or Cake Board
2. First Layer - lay crackers across the base of the board (6 crackers long by 4 wide) - this will be base of your cake. First layer is hardest. Gently place dollops of Custard across the cracker pieces. Gently spread with a spatula/spreader while holding the crackers in place. Each layer should have minimum ¼ inch of Custard Cream. Keep in mind to evenly split the cream for up to 6 layers
3. Repeat - layer with another level of crackers and Custard, and continue until you have 6 levels of cake and cream
4. Cover Sides - using a spreader, cover the sides and top of the cake with cream
5. Napoleon Crumb - place 20 crackers into a food processor or place into Ziploc bag and crush with a rolling pin until it's broken into large crumbs. Sprinkle the Cracker Crumbs on top and sides of the cake. Brush off any excess crackers from the board
6. Refrigerate - cover with cling wrap under toothpicks to prevent sticking and keep in fridge overnight to allow to soften and to meld together
7. Decorate - use fresh berries like Red Currants, Blueberries, Raspberries, Blackberries or with your favorite fruit. Optional: sprinkle with chopped Toasted Nuts like Walnuts, Almonds, Pecans or Macadamia Nuts

Flavor Variations

• Chocolate Napoleon - mix 1 cup of Cocoa Powder (or more depending on taste) into the milk when preparing custard
• Coffee Napoleon - mix 1 cup of Instant Coffee (or more depending on taste) into the milk when preparing custard
• Napoleon with Nuts - add some toasted chopped nuts in between layers for added crunch - Walnuts, Almonds, Pecans or Macadamia Nuts
• Cinnamon - sprinkle top of Napoleon with Cinnamon Sugar and Nutmeg for flavor and warmth

Recipe Tips and FAQs

• Stir Constantly - when making custard, you don't want it lumpy, and be careful that it doesn't stick to the bottom and burn, it happens fast
• Dairy Alternatives - substitute Milk with Soy Milk, Rice Milk or Lactose Free Milk and substitute Butter with a Dairy Free Alternative if needed
• Make it Sweeter - the recipe calls for 2½ cups of sugar, but if you like a sweeter cake, add an extra ½ cup of sugar
• Mixing the Custard - this requires the most patience, slowly add up to 3 tablespoons of custard to the creamed butter at a time, and wait for it to incorporate before adding more. Carefully use a spatula to scrape down the sides as needed
• Cream Crackers - if using Cream Crackers, they are slightly thicker. Use about ½ inch of Custard Cream between each layer to ensure it properly softens and melds

Can I Use Salted Crackers?

Unsalted Crackers are best, but I have made this with regular Saltine Crackers before. It had a slight salty taste but wasn't too noticeable, a bit of sweet umami, but Unsalted is recommended. Make the Butter Custard Cream slightly sweeter to offset saltiness.

Best Crackers to Use Napoleon Cake?

• Premium Unsalted Tops Saltine Crackers
• McVities or Jacob's Cream Crackers (UK)
• SAO Crackers (Australia)
• Hup Seng Crackers (Asia)
• Baker's Cream Crackers (South Africa)

Can I Use Puff Pastry to Make Napoleon?

Yes, this Custard Cream works great with store bought Puff Pastry. Roll out the thawed pastry and cut into desired shape, can be round, rectangle or square. Prick all over with a fork to prevent excessive puffing. Bake according to instructions until golden brown. Allow to completely cool before layering with Custard Cream.

Vanilla Sugar Substitute

If you can't find Vanilla Sugar - common in European baking, you can substitute with 1 tablespoon of color-free Vanilla Essence, or with Vanilla Bean Paste. Don't add it into butter while creaming, as the liquids will change the consistency. Instead, whip it in when adding the cold Custard to the Creamed Butter.

Can I make Napoleon Cake ahead of time?

Yes, this is the perfect make ahead cake! Cover cake with cling wrap (with a few toothpicks to prevent sticking) and keep in fridge overnight before serving. This allows the cake to cool, crackers to soften and flavors to meld together.

How Many People Does This Serve?

This cake serves 24 people. Assuming each cracker square will become one serving. Adjust them larger or smaller as per your needs.

Storage

• Fridge - place leftover slices in airtight container and keep refrigerated. Best enjoyed within 5 days.
• Freezer - place leftover slices in an airtight container and freeze for up to 3 months. Defrost in the fridge overnight when serving. The texture does slightly change after freezing.

Dessert Recipes You'll Love

• Sticky Date Pudding
• Apricot Jam Pie
• Hvorost Rozantsi (Russian Crostoli)
• German Plum Cake
• Pavlova Trifle
• Chak Chak - Fried Honey Cake
• Old Fashioned Russian Blueberry Pie
• Cheese Blintz Casserole

Russian Napoleon Cake (Торт Наполеон) with a modern twist that will anger the baking purists. However, for the rest of us, a delicious no-bake Custard Cake made with Saltine Crackers that will be the talking point of the party. Bon Appetit! Приятного аппетита!

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