Lazy Napoleon Cake

This recipe was originally created for Mother’s Day in 2020, when we shared ideas on the television program Terevisioon about ways to surprise your mom. It was such a fun morning because the TV crew actually came to our home. I was heavily pregnant at the time, and Uku-Robin was happily enjoying eating the pastry dough. There was plenty of laughter behind the scenes. The recipe was also published on the Pere ja Kodu website around the same time last spring.

This year I made this lovely cake again after quite a long break, and I would make a few small adjustments. I’d definitely add agave syrup to the blackcurrant jam as well, which makes the entire cake just a little sweeter. When zesting the lemon, be careful to grate only the yellow part of the peel — the white layer adds a slightly bitter taste. And lastly, you can also use ready-cut puff pastry sheets to save yourself one extra cutting step and make the layers more evenly sized from the start.

This amount should serve around six to eight people. But honestly, it depends entirely on how good your cake turns out. There have definitely been occasions where the whole thing barely lasted for four.

And a little fun fact — although food photos often look like they were taken in a studio with special lighting and fancy props, the reality behind the scenes can be quite different. This particularly lovely cake photo was actually taken in our bathroom.

Print Recipe

Classic

Lazy Napoleon Cake

Author: Paula Cooking Method: Baking Courses: Dessert, Parties Recipe Keys: Egg Free Kids Vegetarian Meals

Difficulty: Beginner Prep Time 38 mins Cook Time 12 mins Total Time 50 mins

Ingredients

Servings

• 500 g puff pastry
• 300 ml whipping cream
• 200 g cream cheese
• 100 g cream cheese
• 50 + 50 g agave syrup
• 1 tsp vanilla sugar
• Zest of half a lemon
• 200 g blackcurrants
• 200 g strawberries
• 100 g raspberries

Preparation

1. Roll out the puff pastry so it covers approximately two baking trays. Bake at 180°C (350°F) for 12 minutes.
2. Whip the cream and mix in the vanilla sugar.
3. Melt the white chocolate over a double boiler.
4. Mix the cream cheese with 50 g of agave syrup, the lemon zest, and the melted white chocolate. Add more agave syrup to taste if desired.
5. Fold the whipped cream into the cream cheese mixture.
6. Blend the blackcurrants together with 50 g of agave syrup into a smooth purée using a hand blender.
7. Remove the baked pastry from the oven and let it cool. Once cooled, trim the edges straight and cut the pastry sheets in half so that you end up with four rectangular layers. Crumble the trimmed pastry edges into a bowl — you’ll use these crumbs later to decorate the cake.
8. Assemble the cake:
9. Place one pastry layer onto a serving plate.
10. Spread a layer of the cream filling on top and add a few raspberries.
11. Add the next pastry layer, spread over the blackcurrant purée, then another layer of cream.
12. Add the third pastry layer, another cream layer, and finally the last pastry sheet.
13. Cover the top of the cake with the remaining cream, sprinkle over the pastry crumbs, and decorate with berries.
14. If possible, let the cake rest for a few hours before serving.

Keywords: Mothers day, napoleon, wrong, lazy, sweet, cake