Vegan Napoleon cake
Made of a crispy tender puff pastry that practically melts in your mouth and a sweet vanilla pudding cream that is very aromatic, the vegan Napoleon cake. It tastes flaky, creamy and heavenly delicious. Besides, with this recipe you can easily make it at home with ordinary ingredients.
Servings 12
Ingredients
for the dough
- 250 g vegan butter or margarine cold
- approx. 200 ml cold water
- 500 g flour**
- 10 g baking powder**
- 1/2 tsp salt
- flour for the work surface
for the cream
- 800 ml soy milk
- 200 g sugar**
- 130 g vegan butter or margarine room warm
- 50 g cornstarch**
- 1 on a knife tip vanilla bean**
Instructions
Preparation of the dough
- Mix flour with baking powder and salt.
- Add cold vegan butter or margarine and chop it quickly.
- Gradually add cold water and quickly combine into a dough that is only roughly homogeneous and consists of crumbs (do not knead for a long time!).
- Divide the dough into four equal pieces, flatten each piece of dough a bit and put the pieces of dough covered into the freezer for 30 - 40 minutes.
- First, get one piece of dough out of the freezer, roll it in flour, and roll it out very thinly on a sheet of baking paper to the size of the baking sheet (the edges don't necessarily have to be straight).
- Place the thin cake layer together with the baking paper on the baking sheet, pierce it several times with a fork and bake it in a preheated oven at 220 °C top and bottom heat for about 5 - 7 minutes (until it gets a few light golden brown spots).
- While the cake is still hot, carefully (very crumbly) cut off the uneven edge from all sides and then cut the cake into two equal parts so that you get two cake layers.
- Repeat the procedure with the remaining three pieces of dough from the freezer.
- Allow the eight cake layers and the cut edges to cool.
- Then finely crumble the cut edges.
Preparation of the cream
- Mix sugar and cornstarch in a thick-bottomed saucepan.
- Add soy milk and mix until a homogeneous mass without lumps.
- Put the saucepan on the stove and bring the mixture to a boil while stirring.
- Then cook it for about 3 - 5 minutes, stirring constantly, until it is thickened about like pudding.
- Remove the pudding mixture from the heat and let it cool to room temperature, stirring occasionally.
- Add vanilla and soft vegan butter or margarine cut into pieces and mix.
Preparation of the cake
- Spread the eight cake layers with the cream (leave some cream for the sides of the cake) and stack them on top of each other. Spread the sides of the cake with the remaining cream.
- Sprinkle the top and sides of the cake with the crumbs.
- Chill the vegan Napoleon cake for about 8 hours or overnight.
Notes
- The amount of water indicated may vary. Add water to the flour mixture in portions until it is no longer dry. However, it should not become mushy either.
- Do not knead the dough, but gather all the ingredients into an inhomogeneous ball of dough.
- Instead of the freezer, you can put the dough in the refrigerator, but then for about two hours.
- Instead of soy drink, you can use lupine or almond milk for the cake cream.
- Instead of vanilla bean, you can use vanilla sugar or vanilla extract for the cream.
- Note the detailed tips and tricks for making the vegan Napoleon cake at the top of the post.