Napoleon cake
Crisp puff pastry, vanilla cream and icing. Layer on layer.
- Program
- Bake
- Temperature
- 160 °C
- Time
- 12–16 min
6 stykker · Do not flip
Recipe
Servings
6 servings
(1 serving = 1 piece)
6
Allergens
Flagged from the ingredients in this recipe.
- Gluten
- Milk
Bake without
Tap what you need to avoid. Ingredients swap so anyone can bake.
Gluten
Instead of wheat flour, wholemeal and other grains: Gluten-free flour blend 1:1. For yeast dough: + 1 tsp xanthan per 500 g. Oats must be labelled gluten-free.
Milk
Instead of milk, butter, cream, sour cream and cheese: Oat drink and plant margarine. Cream: coconut cream or soy-free plant cream. Cream cheese: plain oat-based.
Ingredients
Amounts follow the servings above.
Dough
- Ready puff pastry1 pack
Filling
- Vanilla custard4 dl
- Whipped cream2 dl
Icing
- Icing sugar2 dl
- Water2 tbsp
- Dark chocolate for stripes30 g
Method
Step by step.
- 1Roll out puff pastry tynt. Kutt tre plater. Prikk with gaffel.
- 2Set the air fryer to Bake and preheat 3 min. Bake the sheets at 160 °C for 12–16 min until golden and crisp. Cool.
- 3Vend vanilla custard with whipped cream. Lag: dough, cream, dough, cream, dough.
- 4Icing and chocolate stripes. Chill 30 min. Cut with a serrated knife.
Flavour and filling
Vanilla
- Vanilla custard
- Icing
Raspberry
- Raspberry
- Vanilla custard
Timer · Bake · 12 min at 160 °C
12:00
Start once the basket is in.
Along the way
- Assemble when the sheets are cold. Cut with a serrated knife.