No-Bake Napoleon Cake with “Palmiers” Cookies and Custard Cream
Because everyone perceives saltiness, sweetness, bitterness, heat, sourness, and pungency differently, always add spices and seasonings to taste. If you’re using a seasoning for the first time, remember that some spices are especially easy to overdo (for example, chili).
Updated : 07 January, 2026
Easy
More than 1 hour.
Ingredients
600 grams
Cookies
500 milliliters
Milk
3
Chicken eggs
80 grams
Sugar
0.25 teaspoon
Vanillin
3 tablespoon
Wheat flour
120 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make no-bake Napoleon cake with “palmiers” cookies? Prepare all the ingredients. Use all-purpose flour. Choose milk with at least 3% fat. If you plan to use vanilla sugar instead of vanillin, use 10× the listed amount. Too much vanillin can ruin the flavor.
Step 2
For the custard, in a bowl or a saucepan with a thick, rounded bottom, whisk the eggs with sugar and vanillin until the sugar dissolves. You don’t need to whip to a fluffy foam.
Step 3
Add the sifted flour and whisk until smooth. Sifting removes any small debris and makes the custard smoother and lighter. Then pour in the milk and mix. Whisk everything until completely smooth - no lumps.
Step 4
Place over medium heat and warm until it’s warm but not hot yet, whisking constantly.
Step 5
As soon as the custard thickens (about 5 minutes, depending on your stove), remove from the heat and beat well with a mixer. If it seems runny, don’t worry - once cooled it will thicken.
Step 6
To prevent a skin from forming, cover the surface with plastic wrap so it touches the custard directly. Cool the custard to room temperature. Take the butter out of the fridge so it softens.
Step 7
Beat the butter with a mixer until it becomes a bit lighter and fluffier.
Step 8
Add the cooled custard to the butter little by little, beating each time.
Step 9
Keep beating until you get a smooth, airy cream.
Step 10
Napoleon cake is usually rectangular or round, but you can make it any shape. I used a round bottomless springform ring, 19 cm (7.5 in) in diameter, so it’s easier to assemble and looks neater. Spread a layer of cream on the base so the first cookie layer soaks and sticks.
Step 11
Arrange the first layer of “ears” cookies. Fill gaps with cookie pieces or crumbs.
Step 12
Generously spread cream over the cookies, distributing evenly.
Step 13
Continue assembling until you run out of cookies. Don’t forget to save about 10 cookies and a little cream for decoration. Refrigerate the cake for 30 minutes.
Step 14
Carefully remove the ring and decorate. I first “glued” cookies around the sides: I spread cream on one side of each cookie and pressed it to the cake. Then I sprinkled the top and sides with cookie crumbs and placed cookies on top. It already looks great like this; you can leave it as is. You can also add a chocolate glaze drizzle on top. Refrigerate the finished cake for at least 4 hours.
Step 15
I wanted brighter colors, so I decorated the top with berries and mint. It’s best to do this right before serving so the berries and herbs stay fresh.
Author note
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