Napoleon Cake - This famous classic is starting to become very popular again

A delicious filling with a taste of vanilla and rum squeezed between two crispy plates of puff pastry.


pcs medium Napoleon cake

vanilla filling with rum flavor

  • 1 klunk dark rum
  • 8 pcs egg yolks
  • 80 gram cornstarch flour
  • 7 dl whole milk
  • 3 dl whipping cream
  • 2 pcs vanilla bean
  • 170 gram sugar
  • 500 gram butter

Puff pastry

  • 2 pakker finished frozen puff pastry


  • 100 gram icing sugar
  • 3 tbsp water
  • can exchange water with dark rum

This is without a doubt one of the most classic cakes and I would like to do my part for Napoleon cake to continue to be popular for both young and old. When you make this cake at home, the result is fantastic. I "cheat" a bit to buy ready-made puff pastry which makes the job considerably easier.

Step 1

Start by making the vanilla sauce with rum flavor. Heat a saucepan or pan with a high rim and pour into a slightly dark rum. This evaporates quickly and the alcohol disappears, but you are left with the good taste of rum. Pour in milk, cream, sugar and the fresh vanilla bean in the same pan and heat up. Whisk together the egg yolks and cornstarch. Pour the hot cream mixture in a thin stream over the egg mixture. When you have added all the milk mixture together with the egg mixture, pour this back into the pan. Heat until it begins to boil, stirring constantly. When the vanilla cream approaches the boiling point, the whole sauce thickens. Let boil for 2 min and set the sauce cold. Cover with plastic wrap and put in the fridge.

Dsc 0292

Step 2

Now it's time to make the cake base and top. Take the puff pastry out of the freezer and place between two baking papers. Wait for about 25 minutes and the dough is ready to roll. Roll out into a rectangle and cut the edges so you get a nice rectangle. Use a fork or similar and make lots of small holes. Bake in a preheated oven at 220 degrees for 12-14 minutes until the puff pastry has turned golden and crispy. Press a little flat and divide the baking tray into two equal parts. Squeeze a little and allow to cool completely on a rack.

Dsc 0293 2
Dsc 0291
Dsc 0294

Step 3

When the vanilla cream is cold, you can finish the cream. Add completely room tempered butter to the food processor and beat for 3-5 minutes until white and fluffy. Add the vanilla cream little by little while the whisk on the machine is running.

Dsc 0297

Step 4

Now the cake is to be put together. Start by finding a plate, baking tray or similar. Take some of the cream on the plate and place on the base of the cake. When you do this, you do not let the cake slip around. Pour on the cream and place the other base (upside down) on top. Press gently so that the cream comes a little outside the edge. Use a knife to make a smooth edge around the entire cake.

Dsc 0295
Dsc 0300

Step 5

Mix together a thick icing and pour over the cake. Spread evenly and now the cake is ready. The cake is best when left to stand in the fridge overnight or for a minimum of 6 hours. Then the cake has become completely firm and it is easy to cut up nice pieces. This recipe is for 2 medium cakes and I will freeze one part for a later occasion. Napoleon cake works very well to freeze.

Dsc 0304

Divide into neat pieces. I like to cut them a little smaller because this is a powerful cake. Good luck and enjoy yourself!