Description
This No-Bake Napoleon Cake is a delicious layered dessert made with crunchy palmier cookies and a rich vanilla custard. Easy to prepare and requiring no baking, this elegant cake is perfect for special occasions or a delightful treat, featuring layers of cookies and creamy custard topped with fresh berries for a beautiful presentation.
Ingredients
Scale
Custard Ingredients
- 3/4 cup granulated sugar
- 2 whole large eggs + 3 egg yolks
- 1/3 cup corn starch
- 1/2 cup sweetened condensed milk
- 3 cups 2% or whole milk
- 1 tbsp vanilla extract
- 1 stick (1/2 cup) unsalted butter, softened
Assembly Ingredients
- 800-900 grams Palmier or “elephant ear” cookies (approximately 2 lb box)
- Berries for decorating
Equipment
- 9-inch springform pan (or 9×13 glass casserole dish)
- Cake platter
Instructions
- Make the custard base: In a medium saucepan, combine 3/4 cup sugar, 2 whole eggs, and 3 egg yolks. Whisk thoroughly for about 1 minute to blend. Add 1/3 cup corn starch and whisk until smooth. Whisk in 1/2 cup condensed milk, then gradually add 3 cups milk while continuously whisking to combine. Place the saucepan over medium heat, whisking frequently to prevent lumps and stickiness, until the mixture thickens and just starts to boil, approximately 8 to 10 minutes. Remove from heat immediately to stop cooking.
- Finish the custard: Stir in 1 tablespoon vanilla extract. Add the softened butter and whisk until fully incorporated and smooth. Cover the custard surface directly with plastic wrap to prevent a skin from forming. Let it stand at room temperature for about 1 hour until just barely warm.
- Prep the cookies: While the custard cools, prepare your palmier cookies by cutting any large ones in half to better fit into the pan. To slice, stack cookies and carefully saw through with a serrated knife. For crumb coating, place 3-4 cookies in a large Ziploc bag, seal, and crush with a rolling pin.
- Assemble the cake: Remove the base of a 9-inch springform pan and center the tightened ring on a cake platter. Spread about 4 heaping tablespoons of custard within the ring. Arrange as many cookies as possible in a single layer on the custard. Cover this layer with 5 heaping tablespoons of custard, spreading evenly with a spatula. Repeat layering cookies and custard to create 4 cookie layers in total. Spread the remaining custard over the top layer, sealing any gaps. Cover the entire cake with plastic wrap and refrigerate overnight to set.
- Decorate and serve: After chilling, run a thin spatula around the pan edge to loosen the cake, then remove the springform ring. Sprinkle crushed cookies over the top and sides, gently pressing crumbs to adhere. Arrange fresh berries decoratively on top before serving.
Notes
- The custard must be whisked constantly while heating to avoid lumps and prevent burning.
- Covering the custard directly with plastic wrap prevents a skin from forming during cooling.
- Chilling overnight allows the layers to meld and the cookies to soften slightly, creating a tender cake texture.
- Using a springform pan makes assembly and removal easier and neater.
- If palmier cookies are large, cutting them helps create a more compact and even layer.
