A cooking blog

Napoleon cake with caramel


8 portions


5-6 hours



Napoleon with “Diplomat” vanilla cream and homemade caramel. Even the composition of the cake promises that it will be incredibly tasty.

Usually, the love for classic desserts is associated with memories. Those happy moments when we taste the cake are the ones that make us look for “that same” Napoleon again and again. Perhaps my recipe will be the only one for you that will remind you of bright and joyful events.


You can find the recipe for homemade caramel with step-by-step photos at the link in Basics of cooking.

Cream Diplomat



My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.

My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
If you want to chat or have a proposal for cooperation, write to pr@klymovska.com, or on Instagram.

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In my blog you will find master classes that will be interesting for both beginners and professionals.

I am a practicing confectioner and I will teach you how to make delicious and exquisite confections at home.

Method of cooking

First, we make the custard cream. Heat the milk with vanilla paste. At the same time, whip the eggs with sugar and starch with a whisk.

Gradually pour hot milk into the egg mixture, stir energetically. Pour everything back to the saucepan and cook until thickened. Stir the cream very intensively so that lumps do not form.

Remove from heat and add butter. Stir until dissolved, pour into a container, cover with food film and cool completely.

Whip the cream and mix it into the custard using a mixer at low speed.

Chopped puff pastry

Method of cooking

Rub butter into the flour. Quickly make crumbs with your hands so as not to overheat the butter. Pour iced water mixed with egg and vinegar. Knead the dough quickly. It is not necessary to knead for a long time – only to combine the ingredients. If necessary, you can dust your hands with flour.

Divide the dough into 6 equal parts, form balls and put in the fridge for 3-4 hours to cool.

Roll out one at a time, place on parchment and prick with a fork. The dough compresses a lot when baking, so if you want a cake 18 cm in diameter, roll out circles of 22 cm.

Bake at a temperature of 220°C until the cakes get a rich golden color – this way the cake will have a crispy texture. Cut the cakes into a ring of 18 cm. Cool down.

Assemble the cake. Grease the bottom of the base with cream, and lay out all the cakes from the bottom to the top. Make crumbs of the spare pieces of the cakes to decorate the it.


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