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Even crispier, more tender and creamy taste this Napoleon cake. Its secret ingredient is beer, which makes the dough particularly flaky. The plombir cream gives the cake a sweet and sour and creamy flavor. You can find a detailed Napoleon cake recipe with beer with exact quantities and step-by-step instructions here at the very bottom.
Even crispier and more tender thanks to puff pastry with beer
Instead of water, the puff pastry for this Napoleon cake is made with beer. This makes it taste even crispier and more tender after baking. In addition, you only need three ingredients for the dough. Unlike the puff pastry for the classic Napoleon cake, this one doesn’t need eggs.
Plombir cream instead of custard cream
I made the Napoleon cake with plombir cream – the cream that also makes my plombir cake. It is made with sour cream and thus tastes sweet and sour. Of course, you can also make the Napoleon cake with beer with the classic pudding cream.
Reduce the number of cake layers
For my Napoleon cake with beer, I rolled out and baked 12 thin layers. That’s quite a lot and takes correspondingly longer. For this, the cake layers are small in diameter, namely only Ø 20 cm large. So I got a very high, but in diameter small cake. Alternatively, you can make fewer, but larger layers. For example, roll out 8 – 9 approx. Ø 24 cm cake layers from the dough.
This Napoleon cake with beer is
- incredibly delicious,
- with many thin layers an eye-catcher on the dining table,
- to be made with few ingredients,
- ideal for dessert during the week or for a special occasion,
- a change from the classic Napoleon cake.
Recipe for Napoleon cake with beer puff pastry and plombir cream
The making the Napoleon cake with beer is not difficult, but it takes a while because of the rolling and baking of the many thin cake layers. Here you can form a rough idea of how the making goes, and what you need for it. The exact quantities and step-by-step instructions for making the Napoleon cake with beer puff pastry and plombir cream can be found in the box recipe below.
For the dough you only need
- cold wheat beer,
- frozen butter,
- and a pinch of salt.
For the cream you need
- room-warm butter,
- sour cream,
- and vanilla – vanilla sugar, vanilla powder, vanilla extract or vanilla bean scraped out.
How to make Napoleon cake with beer puff pastry and plombir cream: here’s how (Check out the detailed recipe at the bottom.)
- For the dough, mix flour with salt and rub in cold butter. Then add cold beer and chop it into coarse crumbles. Form the crumbles into a non-homogeneous dough sausage, divide it into pieces and chill them for 1 hour. Then roll out each piece in turn thinly into a circle and bake each layer individually immediately after rolling out at 210 °C for about 7 minutes each. Bake and crumble the leftover dough.
- For the cream, mix eggs, sugar and vanilla. Then stir in cornstarch and sour cream. Heat the sour cream mixture in a bain-marie until it thickens and let it cool. Then whip the butter until creamy and stir in the sour cream mixture in batches. Chill the finished plombir cream for a short time.
- Now spread the cream on the cake layers and stack them on top of each other. Then sprinkle the cake with the crumbs. That’s it!
Napoleon cake with beer: with these tips and tricks you will succeed
- It is important that butter is frozen and beer is cold for the dough, so that the dough tastes really flaky in the end.
- Do not knead the dough to a homogeneous mass and in any case not too long. It should have only a roughly homogeneous, crumbly consistency.
- Make sure to chill the puff pastry for at least 1 hour or longer before rolling it out into cake layers.
- Take each piece of dough out of the refrigerator individually right before rolling it out, and leave the remaining pieces of dough in the refrigerator while you work with one. After a cake layer is rolled out, it must be baked immediately and not left at room temperature.
- You can also use the dough to make larger cake layers and fewer of them.
- Carefully remove the hot cake layers from the baking sheet immediately after baking, as they are very crumbly.
- Both the sour cream and the butter must be at room temperature, and both must be at about the same temperature when you whip them together to make the cream, so that they can combine well and the cream does not curdle.
Did you make the Napoleon cake with beer using this recipe? I’m looking forward to your result, your star rating and your comment here below on how you succeeded and tasted the puff pastry cake.
Not tired of delicious Russian cakes? Try also:
- “Vesna” – Russian layer cake with custard cream “The spring”
- Orange medovik – popular Russian honey cake refined with orange
- Bird’s milk cake – recipe for the world’s best Russian soufflé cake
Napoleon cake with beer puff pastry and plombir cream
for the dough
- 155 ml wheat beer (cold)
- 250 g butter (frozen)
- 375 g flour
- 1 pinch of salt
- flour for the work surface
for the cream
- 525 g sour cream
- 195 g butter (room temperature)
- 195 g sugar
- 2 eggs
- 55 g cornstarch
Making the dough
- Mix flour and salt in a mixing bowl.
- Quickly rub frozen butter coarsely into the flour, rolling it again and again in the flour, and with the help of a dough scraper, mix the flour regularly with the already grated butter.
- Add cold wheat beer and mix briefly and quickly, preferably with the dough scraper, to form a non-homogeneous dough consisting of coarse crumbles.
- Dust the work surface with flour. Quickly shape the dough into a non-homogeneous sausage, cut the sausage into 12 pieces, cover and chill for 1 hour.
- First take one piece of dough out of the fridge, roll it in flour, roll it out very thinly on a sheet of baking paper to a Ø 20 cm circle (put the leftover dough from cutting out the circle back in the fridge for now), pierce it several times with a fork and bake it immediately in a preheated oven at 210 °C top and bottom heat for about 7 minutes. Repeat the same with all the other dough pieces and let the 12 cake layers cool down.
- Also roll out the leftover dough thinly, bake it in the same way as the cake layers and crumble it.
Making the cream
- Mix eggs, sugar and vanilla.
- Add cornstarch and stir it thoroughly until there are no lumps.
- Add sour cream and mix until homogeneous.
- Heat the sour cream mixture in a bain-marie, stirring, for about 20 minutes, until it has thickened slightly (about the consistency of pudding), then let it cool to room temperature, stirring occasionally.
- Beat softened butter for about 5 minutes until creamy and light in color.
- Add the sour cream mixture in batches, whipping it each time until it is a homogeneous cream. Then chill the plombir cream for 20 minutes.
Making the cake
- Spread the cream on all the cake layers and stack them on top of each other.
- Spread the rest of the cream around the edges of the cake and sprinkle the crumbs on top and around the edges. Chill the Napoleon cake for 2 hours.
- It is important that butter is frozen and beer is cold for the dough, so that the dough tastes really flaky at the end.
- In no case knead the dough to a homogeneous mass and in no case too long. It should have only a roughly homogeneous, crumbly consistency.
- The dough can also be used to make larger and fewer cake layers.
- Both the sour cream and the butter should be at room temperature, and both should be at about the same temperature when whipped together to make the cream, so that they can combine well and the cream does not curdle.
- Note the detailed tips and tricks for making the Napoleon cake with beer puff pastry and plombir cream at the top of the post.