Meringue Napoleon Cake

This tasty meringue Napoleon cake contains layers of cake alternated with dulce de leche cake cream & toasted nuts. An Eastern European classic & must-try!

Course Cake, Dessert

Cuisine Russian, Ukrainian

Keyword meringue napoleon cake, napoleon cake

Prep Time 40

Cook Time 45

Total Time 1 25

Servings servings

Calories 586kcal

Author Natalya Drozhzhin

Ingredients

Meringue Napoleon Cake Layers

150 g unsalted butter room temperature
150 g margarine
3 cup flour
3 tbsp sour cream
3 egg yolks
1 tsp baking soda
6 egg whites
1 1/2 cups sugar

Meringue Napoleon Cake Cream

14 oz Dulce de Leche
3 cup heavy whipping cream very cold
1 cup toasted walnuts crushed

US Units - Metric

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