Pressure Cooker Napoleon Cake
This Pressure Cooker Napoleon Cake delivers flaky golden layers and rich creamy custard using an efficient pressure cooking method that locks in moisture and speeds up preparation time. Perfect for those who want a tender, flavorful dessert with traditional textures made easier.
Ingredients
Ingredients
- 4 ½ cups all purpose flour plus extra for dusting the counter when rolling
- ½ teaspoon salt
- 3 ½ sticks cold butter about 14 oz
- ¾ cup chilled water
- 1 Tablespoon distilled white vinegar
- 2 Tablespoons vodka
- 2 beaten eggs
- 5 cups milk for the custard
- 10 egg yolks for richness
- ¾-1 cup granulated sugar to sweeten
- 6 Tablespoons cornstarch to thicken it up
- 12 oz room temperature butter for smooth cream
- ¾ cups powdered sugar for sweetness in cream
- 2 teaspoons vanilla extract to boost flavor
- 1 ½ cups heavy cream for the final whipped topping
Instructions
Instructions
- Mix the flour and salt together in a big bowl.
- Cut the cold butter into the flour mixture until it looks like coarse crumbs.
- Pour in chilled water, vinegar, vodka, and beaten eggs. Mix until a dough forms, sticky but not overworked.
- Divide dough into ten equal parts, wrap each in plastic, and refrigerate for at least one hour.
- Preheat oven to 350°F. Roll each dough piece into a thin circle and dust with flour.
- Use a fork to prick dough all over to prevent puffing.
- Bake each layer 8 to 10 minutes until golden brown. Set aside to cool.
- Heat milk nearly to boiling. Whisk egg yolks and sugar until pale. Slowly add hot milk to yolks while whisking.
- Return mixture to low heat, stirring constantly until thickened like pudding. Let cool slightly.
- Layer cake: dough circle, then custard spoonful, repeat until all layers are used, ending with custard on top.
- Chill the assembled cake in the fridge for several hours or overnight to set flavors.
- Optional: whip heavy cream with vanilla and sugar while custard cools for topping.
Notes
Store in fridge covered tightly to keep layers fresh. Freeze well wrapped for longer storage. Let slices sit at room temperature briefly before serving for best texture.