No-Bake Napoleon Cake Recipe

An easy, no-bake Napoleon Cake with the same great flavors of a classic napoleon cake. The layers soften under custard cream making it irresistibly soft! | natashaskitchen.com

There is no baking required for this napoleon cake! It’s so easy and you’ll be surprised by the “cake” layers. It has all the same great flavors of a classic napoleon cake but it’s really easy to prepare.

This cake is beautiful served plain with the crumb coat but the ring of berries is strikingly beautiful and so easy to create – you’ll want to use it on all of your cakes! The layers soften under the custard cream as it rests overnight making it super simple to slice and giving it the look and taste of a classic napoleon cake.

P.S. If you don’t have a springform mold, by all means, assemble this as a 3 layer cake in a 9×13 glass casserole dish. It will still look really pretty because you can see the layers through the dish and you can even crumb coat the top before you refrigerate so it’s even easier :).

An easy, no-bake Napoleon Cake with the same great flavors of a classic napoleon cake. The layers soften under custard cream making it irresistibly soft! | natashaskitchen.com

Ingredients for No-Bake Napoleon Cake:

800-900 grams Palmier or “elephant ear” cookies (we buy the 2 lb box from Costco)
3/4 cup granulated sugar
2 whole eggs + 3 yolks (from large eggs)
1/3 cup corn starch
1/2 cup sweetened condensed milk
3 cups milk (2% or whole milk)
1 Tbsp vanilla extract
1 stick (1/2 cup) unsalted butter, softened
Berries to Decorate the top

What You Will Need:

9″ springform pan (or a 9×13 glass casserole dish)
Cake platter

An easy, no-bake Napoleon Cake with the same great flavors of a classic napoleon cake. The layers soften under custard cream making it irresistibly soft! | natashaskitchen.com

How to Make No-Bake Napoleon Cake:

1. In a medium saucepan, combine 3/4 cup sugar, 2 whole eggs and 3 yolks and thoroughly whisk together 1 minute. Add 1/3 cup corn starch and whisk until smooth. Whisk in 1/2 cup condensed milk. Add 3 cups milk while whisking. Once milk is incorporate, place over medium heat and continue whisking frequently until thickened and it just starts to boil (8 to 10 min)*. Remove from heat right away.

*Tips for success: Stir custard often on the stove, and whisk constantly towards the end so it doesn’t get lumpy. As soon as you feel it starting to thicken, watch it closely since the boil can be hidden by the milk foam at the top.

An easy, no-bake Napoleon Cake with the same great flavors of a classic napoleon cake. The layers soften under custard cream making it irresistibly soft! | natashaskitchen.com

2. Whisk in 1 Tbsp vanilla extract then add pieces of butter and whisk until fully incorporated. Cover the surface with plastic wrap so a film does not form and let stand at room temperature for one hour until just barely warm.

3. While custard cools, prep cookies and cut in half if they are large so you can fit more in the pan. To slice, stack a few cookies and saw carefully with a serrated knife. For the crumb coat, place 3-4 cookies in a large ziploc bag, seal and crush with a rolling pin.

4. Remove the base of a 9″ springform pan and place the tightened ring over the center of a cake platter. Spread 4 heaping Tablespoons of custard into the center, holding the ring steady. Arrange as many cookies as you can fit in a single layer into the bottom of the pan**. Cover with 5 heaping Tablespoons of custard and spread evenly with a spatula. Repeat with remaining cookies and custard until you have 4 layers of cookies. Spread remaining frosting over the top, sealing any gaps. Cover with plastic wrap and refrigerate overnight.

**Add broken pieces of cookie to fill any large gaps.

An easy, no-bake Napoleon Cake with the same great flavors of a classic napoleon cake. The layers soften under custard cream making it irresistibly soft! | natashaskitchen.com

5. Once you take the cake out of the refrigerator, run a thin spatula or knife around the edge to loosen it from the pan. Sprinkle crushed cookies over the top and sides, gently patting to get a good crumb coating. Arrange berries over the top in a ring and serve.

An easy, no-bake Napoleon Cake with the same great flavors of a classic napoleon cake. The layers soften under custard cream making it irresistibly soft! | natashaskitchen.com

An easy, no-bake Napoleon Cake with the same great flavors of a classic napoleon cake. The layers soften under custard cream making it irresistibly soft! | natashaskitchen.com

 

No-Bake Napoleon Cake Recipe

5 from 19 votes
Prep Time: 1 hour 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
An easy, no-bake Napoleon Cake with the same great flavors of a classic napoleon cake. The layers soften overnight under the custard cream making it irresistibly soft!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $15-$20
Servings: 9 -inch cake

Ingredients

For the Napoleon Cake:

  • 800-900 grams Palmier or "elephant ear" cookies we buy the 2 lb box from Costco
  • 3/4 cup granulated sugar
  • 2 whole eggs + 3 yolks from large eggs
  • 1/3 cup corn starch
  • 1/2 cup sweetened condensed milk
  • 3 cups milk 2% or whole milk
  • 1 Tbsp vanilla extract
  • 1 stick 1/2 cup unsalted butter, softened
  • Berries to Decorate the top

What You Will Need:

  • 9 " springform pan or a 9x13 glass casserole dish
  • Cake platter

Instructions

  1. In a medium saucepan, combine 3/4 cup sugar, 2 whole eggs and 3 yolks and thoroughly whisk together 1 minute. Add 1/3 cup corn starch and whisk until smooth. Whisk in 1/2 cup condensed milk. Add 3 cups milk while whisking. Once milk is incorporate, place over medium heat and continue whisking frequently until thickened and just starts to boil (8 to 10 min)*. Remove from heat right away.
  2. Whisk in 1 Tbsp vanilla then add butter and whisk until fully incorporated. Cover custard surface with plastic wrap so a film does not form and let stand at room temperature for one hour until just barely warm.
  3. While custard cools, prep cookies and cut in half if large to fit more in the pan. To slice, stack cookies and saw carefully with serrated knife. For the crumb coat, place 3-4 cookies in a large ziploc bag, seal and crush with rolling pin.
  4. Remove the base of a 9" springform pan and place the tightened ring over the center of a cake platter. Spread 4 heaping Tablespoons of custard into the center, holding the ring steady. Arrange as many cookies as you can fit in a single layer into the bottom of pan**. Cover with 5 heaping Tablespoons custard and spread evenly with spatula. Repeat with remaining cookies and custard until you have 4 layers of cookies. Spread remaining frosting over the top, sealing any gaps. Cover with plastic wrap and refrigerate overnight.
  5. Once you take the cake out of the refrigerator, run a thin spatula around the edge to loosen it from the pan. Sprinkle crushed cookies over top and sides, gently patting to adhere crumbs. Arrange berries over the top and serve.

Recipe Notes

*Tips for success: Stir custard often on the stove, and whisk constantly towards the end so it doesn't get lumpy. As soon as you feel it starting to thicken, watch it closely since the boil can be hidden by the milk foam at the top.
**Add broken pieces of cookie to fill any large gaps.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

I hope you love this simple and yummy no-bake napoleon cake!

Q: What is your favorite no-bake dessert?

An easy, no-bake Napoleon Cake with the same great flavors of a classic napoleon cake. The layers soften under custard cream making it irresistibly soft! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Susanna Susoeff
    August 12, 2018

    Hi,
    I am not a big fan of fruit on top of cakes, although it is pretty and decorative. What might you suggest as an alternative topping? Thanks! Reply

    • Natasha
      August 12, 2018

      Hi Susanna, chocolate ganache or drizzled chocolate on top would work. You can also decorate with additional frosting. Reply

      • Susanna Susoeff
        August 13, 2018

        Thanks very much. I look forward to trying the recipe with one of those toppings. I appreciate your quick response! Reply

        • Natashas Kitchen
          August 13, 2018

          You’re welcome! Reply

  • Lisa D Wightman
    July 20, 2018

    My family absolutely loved this. It was so much easier to make with the palmier cookies than with traditional puffed pastry Reply

    • Natashas Kitchen
      July 20, 2018

      Isn’t it great! Thank you for the great review, Lisa! Reply

  • Marina
    July 7, 2018

    Hello. This cake is delicious! I don’t have overnight for this cake. Any way to speed up the softening? Reply

    • Natashas Kitchen
      July 7, 2018

      Hi Marina, You can try making it as far in advance as possible day of & make sure you have it covered well. I can’t guarantee it will be soft by the time you serve it but I have my fingers crossed for you! Let me know how it turns out. Reply

  • rica
    May 23, 2018

    Hi Natasha! can i double the custard? Reply

    • Natasha
      May 23, 2018

      Hi Rica, It can be done but doubling the custard would probably overwhelm the cake unless you were increasing the amount of cookies as well. Reply

  • Aneta
    March 27, 2018

    Hi Natasha. How early can I make this cake? Reply

    • Natasha
      natashaskitchen
      March 27, 2018

      Hi Aneta, this cake can be made a day in advance (max 2 days in advance). Reply

      • Aneta
        April 2, 2018

        This cake was amazing! I made it for Easter and everyone loved it!! Thank you for another amazing recipe! Reply

        • Natasha's Kitchen
          April 2, 2018

          You’re welcome Aneta! I’m glad the recipe is a hit. Thanks for sharing! Reply

  • Sveta
    March 19, 2018

    This was by far a NO GO!!! I guess when you are used to the real deal, i should have known this was too-good-to-be-true. My Custard was amazing, but with those cookies together is a failure, even my husband agreed… that was a lot of waisted ingridients. HOWEVER! I do love most of the other recipes Natasha has here! Reply

    • Natasha
      natashaskitchen
      March 19, 2018

      Hi Sveta, did you allow it to rest for the cookies to soften and absorb the cream. Also, can you share what brand of cookies you used? Reply

  • Natasha
    March 13, 2018

    Is it ok to substitute vanilla extract with vanillin? Thank you for response. Reply

    • Natasha
      natashaskitchen
      March 14, 2018

      Hi Natasha, I honestly don’t have any experience using the synthetic vanillin so I’m not sure if it would dissolve and incorporate readily as vanilla extract does. Sorry i can’t be more help with that. It is just a product we don’t use. Reply

  • Hope
    January 12, 2018

    Could I use puff pastry sheets rather than cookies? Reply

    • Natasha
      natashaskitchen
      January 12, 2018

      Hi Hope, I think that would work to bake puff pastry and use it in this recipe. We usually follow this recipe when using puff pastry, but I think it would still work here. Reply

  • Irina
    December 30, 2017

    Omg this cake is sooo good! It was probably one of the best Napoleons I ever had! I was very skeptical when I was making it, since it’s a no-bake Napoleon, but I was definitely blown away at how good it tasted when I tried it the next day. I couldn’t find Palmier cookies at our grocery store, so I used Balhsen puff pastry instead (they look very similar) and it turned out perfect. Also, I noticed that the custard took a little longer than 10 minutes to thicken, probably because I was whisking it a lot in the beginning, I kind of backed off from whisking it so much and then it started to thicken, so that’s when I started whisking again. Hope that helps those who had problems with the custard not thickening.

    Happy and healthy New Year to you and your family! Reply

    • Natasha
      natashaskitchen
      December 31, 2017

      Hi Irina, thank you for the wonderful review and happy New Year to you as well! Reply

  • Jenia
    November 23, 2017

    Hi Natasha,
    We are making this cake now (try #2) and we can’t get custard to thicken. Do you know why this can happened? We made sure to follow you directions to the dot. Reply

    • Natasha
      natashaskitchen
      November 23, 2017

      Hi Jenia, did you use any substitutions or change proportions in the recipe? Were you using large eggs? The thickening results from both the eggs/yolks and the corn starch so I’m guessing one of those might be the culprit. Reply

  • Nina
    October 3, 2017

    This cake is wonderful! Can’t go wrong with it, every time I make it, plate comes home clean. I brought it to work a week ago, coworkers are still talking about it. Reply

    • Natasha's Kitchen
      October 3, 2017

      I’m happy to hear how much everyone enjoys the recipe Nina! Thanks for sharing your excellent review! Reply

  • Natalie Rosenthal
    September 10, 2017

    Made it today and it is now chilling. I used sweetened condensed cocunut milk because it was available, can’t wait to cut into it. I also strained the pudding since it was a bit lumpy. Has a slight hint of coconut. I might try it with coconut milk and extract next time and add toasted shredded coconut over the top. Reply

    • Natasha's Kitchen
      September 10, 2017

      Please let me know how it turns out Natalie! 🙂 Reply

  • Nina
    September 5, 2017

    I’ve made this cake before, and it turned out really good, the crowd loved it!! I want to make it again, but I can’t remember- does it cut well into pieces, or does it crumble some? I need to transfer cake in individual pieces onto platters with other sweets. Reply

    • Natasha
      natashaskitchen
      September 5, 2017

      Hi Nina, after it has softened overnight, it does hold together pretty well when sliced into individual pieces. I suggest a sharp serrated knife for easier slicing 🙂 Reply

      • Nina
        September 6, 2017

        Thank you!! 😋 Reply

  • August 7, 2017

    Loved it Reply

    • Natasha's Kitchen
      August 7, 2017

      I’m glad to hear that Violetta! Thanks for sharing 🙂 Reply

  • Riham
    July 30, 2017

    Made it tonight and it was great . Some parts were hard so I’ll make sure I add more custard filling Reply

  • Yelena
    July 3, 2017

    Natasha, first of all I must say… I LOVE your recipes!!! I’ve made this cake and it is superb! So much better than using the ready pastry sheets.. it’s just like the real thing! I do have a question though, how many days in advance can I make the custard cream? If I keep it in the coldest part of my refrigerator at all times :)…will it last a week? Reply

    • Natasha
      natashaskitchen
      July 3, 2017

      Hi Yelena, Thank you so much! 🙂 I probably would not store it for longer than about 3 days. It spreads easiest onto the cake before it is refrigerated though. Reply

  • Liliya
    June 16, 2017

    Hi Natasha. I want to make this cake. Got all the ingredients but the only spring form pan I found is 10 inch one. Will it still work or will the cake come out too short ? I can return it just in case Reply

    • Natasha
      natashaskitchen
      June 16, 2017

      Hi Liliya, I always only use a 9″ springform pan and I do think having it 1″ wider will result in a shorter cake. Reply

      • Liliya
        June 17, 2017

        So how tall does the cake approximately come out with 9 inch pan? Reply

        • Natasha
          natashaskitchen
          June 17, 2017

          Hi Liliya, after the crumbs are on, I would say it’s about 2 3/4″ or so tall in a 9″ springform pan. Reply

          • Liliya
            June 20, 2017

            So I made this cake yesterday and got the 9 inch pan. Brought it to Bible study today and everyone loved it 🙂

          • Natasha's Kitchen
            June 21, 2017

            Yay, I’m glad to hear everyone loves the recipe! Thanks for sharing Liliya 😀

  • Natalia
    June 13, 2017

    Hello, Natasha! Is it possible to substitute corn starch to potato starch? Reply

    • Natasha
      natashaskitchen
      June 13, 2017

      Hi Natalia, I haven’t tried that so I can’t say for sure if it’s an exact straight across substitution. Reply

  • Marina
    June 2, 2017

    This cake is delicious!!! Love it!!!! Reply

    • Natasha's Kitchen
      June 2, 2017

      I’m happy you love the cake recipe Marina! Thanks for sharing 🙂 Reply

  • Monica
    May 31, 2017

    Hi Natasha,

    Was thinking of making it for a potluck coming up at at a park. My concern is that it will be sitting out a few hours without refrigeration. Would you suggest only serving this cake straight from the fridge? Worried it will melt or collapse if left out. Thanks! Reply

    • Natasha
      natashaskitchen
      May 31, 2017

      Hi Monica, it won’t melt or collapse unless it is really hot out. Keep it refrigerated as long as possible and try to keep it out of direct sun. Reply

  • Zhanna
    May 28, 2017

    Thank you so much for this recipe! I have been looking for an authentic tasting “zavarnoy” cream recipe for a while and this is it :). I have made this several times, following the recipe exactly, and it comes out perfect every time. I also add some rum to it to accent the vanilla flavor. Just like mom used to make a life time ago but of course she could not give me n exact recipe. Reply

    • Natasha's Kitchen
      May 28, 2017

      You’re welcome Zhanna! I’m happy to hear you love the recipe, thanks for sharing! Reply

  • Jason and Yvonne
    May 23, 2017

    Hi there, we just put the un-crumbed cake in the fridge! Yay!!!. Ok, so I learned a few great things while making this recipe and I will try to make my comment here short so this posting doesn’t turn into a novel lol. First: Natasha, thank you so much for including the step-by-step pictures with the written directions, they really helped us (me). Second: Putting plastic wrap on the cooling custard is pure-genius! I will use that on my sauce pan of holiday dinner gravy until we serve it. Third: we love the custard. I know now how to make it and it was really simple, and it is by far the best we’ve ever tasted! So, thank you for that also. Lastly, to everyone making this dessert: It’s ok to taste the custard after it has cooled, but don’t keep tasting it! We barely had enough left to finish the top layer lol. We can’t wait to finish the cake and try it! Our hat’s off to you, Thank you for all that you do here.
    Best Regards,
    Jason & Yvonne
    Reno, NV Reply

    • Natasha's Kitchen
      May 23, 2017

      You’re welcome Jason & Yvonne! What an amazing review! Thanks for following and taking the time to leave such thoughtful comments! 😀 Reply

  • vicky u
    May 8, 2017

    hi natasha, i want to try making this cake. my question is- how far in advance can i make it ?i don’t want it to be soggy, is 2-3 days before party too much ? please reply. appreciate it Reply

    • Natasha
      natashaskitchen
      May 9, 2017

      Hi Vicky, This cake tastes best 1-2 days after it is made. If your berries are very ripe to begin with, I would say it should be enjoyed the day after it is made 🙂 Reply

  • Katya Nechiporuk
    May 5, 2017

    Hey Natasha! Over many years my family has been using your recipes and they are devine, thank you 🙂 I really want to make Napolean from scratch (not store bought puff pastry and no shortcuts lol).. Would you be able to post a recipe any time soon for a loyal fan? I would appreciate it! Thank you 🙂 Reply

    • Natasha
      natashaskitchen
      May 5, 2017

      Hi Katya, I will put that on my to-do list. A homemade puff pastry is something I’ve been thinking about posting also. Thank you for the suggestion!! Reply

  • Nicoleta
    April 26, 2017

    I made this cake for our family for Easter dinner, it was the best and most appreciated cake. Love it, will definitely make it again. Thank you for the recipe. Reply

    • Natasha's Kitchen
      April 26, 2017

      You’re welcome Nicoleta! I’m so happy to hear that! Thanks for sharing your wonderful review 😀 Reply

  • Irina
    April 20, 2017

    Made this cake day before my guest came, it was soft and yammmmmm. Reply

    • Natasha's Kitchen
      April 20, 2017

      I’m happy to hear that Irina! Thanks for sharing 🙂 Reply

  • Yuliya
    April 20, 2017

    Hello, does it taste like Napoleon you have to bake or does it have its own different taste?

    Thank you! Reply

    • Natasha
      natashaskitchen
      April 20, 2017

      Hi Yuliya, it does taste pretty close to napoleon cake since it is basically the same kind of cream and the cookies are made of puff pastry 🙂 Reply

  • Lilly
    April 14, 2017

    Hi, for the custard, is it ok to add organic cane sugar (the light brown one from Costco, the dry one, not the dark brown moist kind)? Reply

    • Natasha
      natashaskitchen
      April 14, 2017

      Hi Lilly, I think that should work fine – it would probably work best if it isn’t coarse sugar. Reply

  • Kristina
    April 14, 2017

    So I’m going to make this cake tomorrow and am a little confused with the custard. Do you put it on heat only after the milk is incorporated? Not earlier ? Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      Hi Kristina, yes you put the pot over the heat after the milk is fully incorporated and blended in. Reply

  • Lulu
    April 14, 2017

    Hi Natasha,
    Do you think it’s ok to make the custard a day ahead and assemble the next day? Reply

    • Natasha
      natashaskitchen
      April 14, 2017

      Hi Lulu, the custard thickens with refrigeration so it’s really best to assemble before refrigerating. Reply

      • Lulu
        April 15, 2017

        Ok thanks! Glad I waited for your reply:) and if I’m going to make it in the 9×13 pan, is cutting the cookies necessary? Reply

        • Natasha
          natashaskitchen
          April 15, 2017

          Hi Lulu, it depends on the size of your cookies. You can leave them whole and fill in with smaller pieces of cookie. I’ve found that cutting the cookies I had in half allowed me to fit an extra cookie with less spaces. 🙂 Reply

  • Silvia
    April 14, 2017

    Wow. such a great idea. My husband loves Napoleon cake. but i dont bake very often, no time for baking layers. this is great idea. will try it. Reply

    • Natasha
      natashaskitchen
      April 14, 2017

      Silvia, let me know how it turns out 😬 Reply

  • Lena
    April 14, 2017

    Hi Natasha, I want to make the Napoleon cake to go along with my kulich for Easter. Just wondering if I can make this ahead of time? Reply

    • Natasha
      natashaskitchen
      April 14, 2017

      Hi Lena, this cake can be made a day in advance (max 2 days in advance). Happy Easter! Reply

  • Viktoriya
    April 12, 2017

    Would you suggest another cream for this cake instead of custard. I would love to give this cake a try but not a big fan of custard cream. Reply

    • Natasha
      natashaskitchen
      April 12, 2017

      You might try the frosting on my Spartak cake. I think that would work well 🙂 Reply

  • April 9, 2017

    I just made it and put it in the refrigerator to cool down. I am not sure if I can wait 24 hours to try 🙂 Reply

    • Natasha
      natashaskitchen
      April 9, 2017

      Julia, let me know how it turns out 😀 Reply

      • April 17, 2017

        It turned out to be delicious!!! My dad and my my baby girl loved it especially 🙂 Reply

        • Natasha's Kitchen
          April 17, 2017

          That’s great! I’m happy to hear the whole family enjoys the recipe! Reply

  • Mara Moore
    April 5, 2017

    I made the Blueberry-Lemon Cake yesterday and it was wonderful! I used frozen blueberries and had to improvise with some plain Greek yogurt since I did not have enough sour cream! It worked out very good! Reply

    • Natasha's Kitchen
      April 5, 2017

      I’m happy to hear that Mara! Thanks for sharing 🙂 Reply

  • Vitaliy
    March 31, 2017

    Hi! Quick question about the custard. It seems a bit runny at the moment (its warm and has the consistency of buttermilk, maybe slightly thicker). Will it get thicker once it cools down?
    Thanks for the help! Reply

    • Natasha
      natashaskitchen
      March 31, 2017

      Hi Vitaliy, it should be the consistency of a thick putting when you take it off the stove and before it starts cooling down. Did you change anything about the proportions in the recipe, or make any substitutions? Reply

  • Tania
    March 31, 2017

    I’ve been to 4 different stores including Costco can’t find the elephant ears, anything I could use instead? Reply

    • Natasha
      natashaskitchen
      March 31, 2017

      Oh bummer!! Our Costco definitely had the best price on those. They get a little spendy when you try to buy them online. The next best thing would be to use frozen premade puff pastry. I have not experimented with any other cookies. you might check my other Napoleon recipe to get an idea of how to do it. Reply

    • Susan Gantyuk
      April 7, 2017

      Walmart sells them in the Hispanic Food aisle! That was the only place I could find them. Reply

    • April 9, 2017

      I went to Costco and could not find them in the first place. And then I just found it on the costco online store and asked someone who works there. They directed me to the right place and found these elephant ears cookies 🙂 I suggest you ask, because in costco they always move their stuff around. Reply

  • March 25, 2017

    Oh my goodness. As a card-carrying LOVER OF NAPOLEONS, this cake looks like heaven to me. Thank you for the inspiration! Reply

    • Natasha's Kitchen
      March 25, 2017

      It is AMAZING! Please let me know what you think if you decide to make the recipe! 😀 Reply

  • Julie
    March 24, 2017

    Natasha, I made this cake for my daughters 1st birthday! I was very pleasantly surprised at how identical the flavors are to the “real” Napoleon Cake! And the berries add so much color and flavor and just enough zing to balance the sweetness of the cake!
    This one is definitely a keeper. Especially for unexpected occasions when you just don’t have time to bake all the layers!
    Thank you for the recipe! 👌 Reply

    • Natasha
      natashaskitchen
      March 24, 2017

      I’m so happy you enjoyed it and happy birthday and blessings to your baby girl!! 🙂 Reply

  • Nina
    March 24, 2017

    Loveee icebox cakes!I will definitely make this one so clever to use palmiers awesome idea! 😄🖒 Reply

    • Natasha's Kitchen
      March 24, 2017

      Thanks Nina! Please let me know what you think! Reply

  • March 23, 2017

    Yum! I wouldn’t have thought to use Palmiers this way. What a good idea!! And love all the fresh berries on top. So bright looking 🙂 Reply

    • Natasha's Kitchen
      March 23, 2017

      Thank you Lindsay! It tastes as good as it looks! 😀 Reply

  • March 22, 2017

    Hi Natasha
    I have if will make the cake Thursday is it going to be okay till Friday or Saturday ? Reply

    • Natasha
      natashaskitchen
      March 23, 2017

      Yes that should work fine but I wouldn’t go longer than that. Also, Its best to put the berries on the same day you are serving. Reply

  • Lina
    March 22, 2017

    Hi can you use arrowroot instead of cornstarch Reply

    • Natasha
      natashaskitchen
      March 22, 2017

      Hi Lina, I haven’t tried that substitution so I’m not sure if you could substitute straight across in this recipe or if it would change the consistency. Without testing it, I really can’t advise on that. Reply

      • Lina
        March 23, 2017

        Thank you for the reply Reply

  • Kristina
    March 22, 2017

    Can i use flour instead of corn starch? Reply

    • Natasha
      natashaskitchen
      March 22, 2017

      Hi Kristina, it does work with flour – I’ve tested it, but the corn starch gives the custard a smoother consistency/texture. You can kind of tell that there’s flour in it if you use it – it has more of a pasty flavor to it which I didn’t think was as good. Reply

  • Alena
    March 22, 2017

    So does the cake come out soft? And how sweet is it would you say? Reply

    • Natasha
      natashaskitchen
      March 22, 2017

      Hi Alena, after resting overnight, the cake is soft and easy to slice. The custard softens the layers just right :). Also, it’s not overly sweet but very enjoyable. I’m not big on overly sweet cakes 🙂 Reply

  • March 21, 2017

    Oh wow!! This looks so perfect. I love the process of making the custard. I often buy custard powder but it would be fun to make it from scratch. Reply

    • Natasha
      natashaskitchen
      March 21, 2017

      What brand of custard to you buy? I wonder how that would work here – probably even easier! 🙂 Reply

  • Maria
    March 21, 2017

    I would never have thought of making a cake with those cookies! I’m intrigued! Now I just might have to give this recipe a try! Reply

    • Natasha
      natashaskitchen
      March 21, 2017

      It really is a handy shortcut! I hope you love it! 🙂 Reply

  • Oksana
    March 21, 2017

    Natasha! Stunning recipe!!! Can you post a recipe of the original Napaleon cake? I want to learn how to make the original cake layers and trust your recipes. Reply

    • Natasha
      natashaskitchen
      March 21, 2017

      Hi Oksana, this is a more classic version of napoleon cake, although I used a store-bought puff pastry. You did just give me an idea though for a puff pastry recipe! 🙂 Thanks Oksana!! Reply

      • Oksana
        March 21, 2017

        Is your custard the same in that recipe as this one? Reply

        • Natasha
          natashaskitchen
          March 21, 2017

          Hi Oksana, this one is quite a bit lighter and uses half of the butter. Both are very good though – also the cream on the other cake is slightly more caramel colored from the brown sugar. Reply

  • Emily
    March 21, 2017

    Looks very unique. I’ll have to try it out. Reply

    • Natasha's Kitchen
      March 21, 2017

      It’s divine, you’ll love it! Let me know what you think Emily. 😀 Reply

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