Meringue Napoleon Cake Recipe

It was a summer of 2012, when my husband and I were invited to a church event where we came across this cake. It was literally the topic for the evening and was the first gone off the menu, everyone wanted it. I have finally traced down the person who made the cake and she was kind enough to share the recipe. Irina - thank you!

This cake is crispy, very sweet, filled with nuts and delicious dulce de leche cream, mmmm. Aren't duce de leche creams also your all time favorite? It just hits the right taste buds.

Serving size:
40 min
45 min
Ready in
1 hr 40 min


Cake Layers
Into a large bowl, place flour, butter and margarine. Using your hands or a butter cutter, mix everything together, until the mixture resemblance small crumbles.
Mix in sour cream, baking soda and egg yolks. Mix until the dough is just combined, do not over mix.
Whip egg whites together with sugar, until the texture is thickened.
Divide dough into 7 large or 12 smaller pieces. 12 pieces will yield two smaller cakes. Roll the pieces into thin layers. Using a shape of your choice, I used a lid from a pot, cut through the dough. Apply 1/4 of an inch of meringue and sprinkle with nuts. Bake at 350F for about 10 minutes or until golden brown.
For the cream, whip cold heavy whipping cream until it creates soft peaks. Using a separate dish, whip room temperature butter together with dulce de leche.
Using a spatula, fold in whipping cream with the butter cream.
Finalizing Cake:
To form the cake, apply small amount of cream to the plate and put a first layer on it, you don't want for the cake to slide around. Apply cream in between each layer, flat sides are easier to apply cream to.
Once finished with the last layer, place meringue on the inside. Using you fingers, slightly press on the cake. Apply the rest of the cream to the outside.

The cake will taste the best the next day and can be refrigerated for up to a week.

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