Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Custard Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 9-inch round cake pan
- Parchment paper
- Stand mixer
- Whisk
- Saucepan
- Wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating until combined. Add the vanilla extract and mix until combined.
4. Add the dry ingredients to the wet ingredients in two batches, alternating with the buttermilk. Mix until just combined.
5. Pour the batter into the prepared cake pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Meanwhile, make the custard cream. In a medium saucepan, whisk together the milk, sugar, and cornstarch. Place over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble.
7. In a small bowl, whisk together the egg yolks. Slowly add a few tablespoons of the hot milk mixture to the egg yolks, whisking constantly. Add the egg yolk mixture back to the saucepan and cook, stirring constantly, for 1 minute. Remove from heat and stir in the butter and vanilla extract.
8. When the cake is done, let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
9. Once the cake is cool, spread the custard cream over the top of the cake. Drizzle the melted butter over the top and sprinkle with the remaining sugar.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 462
Fat: 17g
Carbohydrates: 70g
Protein: 6g
Substitutions for Ingredients
- All-purpose flour: can be substituted with gluten-free all-purpose flour
- Granulated sugar: can be substituted with coconut sugar or maple syrup
- Buttermilk: can be substituted with almond milk or coconut milk
- Unsalted butter: can be substituted with vegan butter
Variations:
- Add fresh fruit such as strawberries, blueberries, or raspberries to the top of the cake
- Add a layer of chocolate ganache to the top of the cake
- Add a layer of jam or preserves to the top of the cake
Tips and Tricks:
- Make sure to use room temperature ingredients for best results
- Let the cake cool completely before adding the custard cream
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
- Serve the cake on a platter with fresh fruit and edible flowers
- Slice the cake and serve with a dollop of whipped cream
Garnishes:
- Fresh fruit such as strawberries, blueberries, or raspberries
- Chopped nuts such as almonds, walnuts, or pecans
- Chocolate shavings
- Edible flowers
Pairings:
- Fresh fruit
- Whipped cream
- Ice cream
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter before baking
- If the custard cream is too thick, add a few tablespoons of milk and whisk until desired consistency is reached
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning
- Make sure to cook the custard cream until it thickens and begins to bubble
- Make sure to refrigerate any leftovers
Food History:
Napoleon cake is a classic French dessert that is believed to have originated in the early 19th century. It is made with layers of puff pastry and custard cream and is often topped with a glaze or icing.
Flavor Profiles:
This cake has a rich, buttery flavor from the puff pastry and a creamy, sweet flavor from the custard cream.
Serving Suggestions:
This cake is best served chilled or at room temperature. It can be served with fresh fruit, ice cream, or whipped cream.
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Region: French