In this lesson, we take an in-depth look at a modern take on the classic Napoleon cake using Alexander Donskov’s technique.
This minimalist dessert completely changes the traditional method: the cake is assembled right before serving, needs no long soaking, and the layers stay crispy. It is ready about 30 minutes after assembly and freezes perfectly.
Ideal for production: one technology for both a whole cake and an individual pastry.
NAPOLEON
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assembled in 30 minutes, with no soaking
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One technology — two formats
The same technique works for both a whole cake and an individual pastry. Change the design, flavour and decor to create new desserts without changing the base technology.
The cake is assembled right before serving, so the layers stay crispy — and the finished dessert freezes without losing its texture
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A modern classic for your display case. This Napoleon catches the eye
what does the training cover?
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two kinds of puff pastry
Classic puff pastry for crisp cake layers and inverted puff pastry for decorative twists — with exact weights, folds and resting times.
boiled condensed milk cream
A smooth, stable cream with vanilla and cognac that holds its shape perfectly in assembly.
assembly and equipment
Step-by-step assembly of a 1100 g cake and a 260 g pastry, weights for each layer and the equipment you need.
NAPOLEON