Meringue Napoleon Cake
User Reviews
4.8
Meringue Napoleon Cake
Description
This Meringue Napoleon Cake features multiple thin cake layers made from a dough of flour, butter, margarine, sour cream, egg yolks, and baking soda, rolled thin and cut into circles. Each layer is topped with a 1/4-inch spread of meringue made by whipping egg whites with sugar until thick, then sprinkled with toasted crushed walnuts. Baking these layers develops a golden, crisp exterior with a light crumb.
The cream consists of cold heavy whipping cream whipped together with dulce de leche to soft peaks, combining fluffy texture and caramel sweetness. The assembled cake is layered by alternately stacking cake layers and dollops of cream, creating a moist interior contrast to the crisp meringue-topped layers.
The resulting Napoleon cake delivers a balance of textures—from the tender, crumbly cake and crunchy walnuts to the smooth, sweet cream—making it a refined baked dessert suitable for special occasions or indulgent gatherings.
Ingredients
Meringue Napoleon Cake Layers
- 150 g butter room temperature, unsalted
- 150 g margarine
- 3 cup flour
- 3 tbsp sour cream
- 3 egg yolk
- 1 tsp baking soda
- 6 egg white
- 1 1/2 cups sugar
Meringue Napoleon Cake Cream
- 14 oz dulce de leche
- 3 cup heavy whipping cream very cold
- 1 cup walnuts crushed, toasted
Instructions
Napoleon Cake Layers
- Place the flour, butter and margarine into a large bowl. Using your hands or a butter cutter, mix everything together, until the mixture resembles small crumbles.
- Mix in the sour cream, baking soda and egg yolks. Mix until the dough is just combined, being extra careful not to over mix.
- Whip the egg whites together with the sugar until the texture turns thick.
- Divide the dough into 8 equal pieces, 8-10 inches in size.
- Roll the pieces into thin layers. Using a plate or lid of a pot as a stencil, slice the dough into circles. Apply 1/4-inch of meringue on top of each cake layer and sprinkle it with nuts.
- Bake each cake layer at 350°F for about 10 minutes or until golden brown.
Cream for Napoleon
- In a mixing bowl whip the cold heavy whipping cream with dulce de leche until you get soft peaks. (Its easy to over mix, keep an eye on it.)
Finalizing Napoleopn Cake
- To form the cake, apply small amount of cream to the plate and put the first cake layer down. Apply the cake cream in between each layer.
- Once finished with the last layer, place the meringue on the inside.
- Using your fingers, slightly press on the cake. Apply the rest of the cream to the outside. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 43g | 66% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 124mg | 41% |
| Sodium | 219mg | 9% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 1474IU | 29% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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