Dessert | Easy recipe to make with kids | Food

Super Easy Napolean Cake

May 24, 2022

500gm  puff pastry thawed in the fridge overnight

1 can (14oz/400g) dulce de leche (also known as Caramel Condensed Milk)

2 cups (500ml) heavy whipping cream cold

½ cup chopped nuts/lotus biscuits broken (optional)

To prepare the puff pastry:

Preheat oven to 180C.

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. 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. The colour would be light beige and it should be whipped until stiff peaks. Make sure you do not overbeat, as it could split and there is no way you can go back once that happens.

To assemble the cake:

Line a loaf tin with plastic wrap with a long overhang on both sides. Reserve 3-4 puff pastry sticks for topping.

Add a layer of cream at the bottom of the tin and Arrange 8-9 puff pastry sticks over the cream. Smear a generous amount of filling over the puff pastry and sprinkle a layer of chopped nuts 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 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!)

Take a long, rectangular serving plate, unwrap the log of cake and invert it onto the plate to serve. Drizzle more of the caramel, Crush the reserved puff pastry into fine flakes and sprinkle all over the cake.

Drizzle the cake with more dulce de leche, if desired, and serve!

NOTES:

*Use the square puff pastry and slice into 4 strips each and place on the baking sheet and bake. OR use the large sheet and slice. OR if you get the block, roll it out into a large rectangle and slice it into strips and bake.
*It’s easier to slice the cake along the lines of the pastry rather than against it. Although when you slice against it, it looks more pretty. You can use a serrated knife for ease).
*Lotus biscuits go really well with this. Toasted almonds or cashews would give a great texture to the cake. Make sure to warm some caramel in the microwave for 10 seconds and drizzle over the cake before serving.