Merry Christmas! It's been a long time since I've posted. That's just because I was so busy making this 15 layer cake. This recipe was added to my "to bake" list long time ago but I wanted to wait for a special occasion to make this. Well, here it was. I made it for my dad's birthday. And voila! It turned out fantastic. The homemade version was a million times better than the store bought cake. Flaky, buttery and crispy pastry, and that cream! I used this recipe.
I do recommend you leaving the cake overnight in the fridge. Otherwise, if you want it more crispy, you can serve it 2-3 hours after the assembly. I made it a day before and it was just perfect because the longer it stands, the softer it gets. Also, it is lighter than I've expected because the cream is based on milk. Store-bought napoleon has much more butter in the cream.
The cream will be runny but don't worry: this is totally fine. After you assemble the cake and refrigerate it - the cream thickens. Although I boiled the cream a little longer than the recipe called.
