Low Sodium Napoleon Cake
Indulge in the delicate layers of this *Low Sodium Napoleon Cake*, a decadent yet heart-conscious twist on the classic French dessert. Featuring buttery, flaky pastry layers and a creamy custard filling lightened with low sodium whipped cream, this dessert strikes the perfect balance between luxurious flavor and mindful eating. With a hint of apple cider vinegar to enhance the flakiness of the dough and a custard infused with real vanilla, each bite is a symphony of textures and flavors. Garnished with fresh berries for a pop of color and natural sweetness, this dessert is ideal for those looking to enjoy an elevated treat without compromising on dietary goals. Perfect for special occasions or as a stunning centerpiece, this low sodium Napoleon Cake is sure to impress both your palate and your guests!
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Ingredients
- 500 grams all-purpose flour
- 250 grams unsalted butter
- 180 milliliters ice water
- 1 teaspoon apple cider vinegar
- 500 milliliters whole milk
- 4 egg yolks
- 50 grams cornstarch
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 250 milliliters low sodium whipped cream
- 100 grams fresh berries (optional, for garnish)
Directions
Step 1
In a large mixing bowl, combine 500 grams of all-purpose flour with 250 grams of chilled unsalted butter cut into small cubes. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Step 2
Add 180 milliliters of ice water and 1 teaspoon of apple cider vinegar to the flour mixture. Stir until the dough starts to come together. Be careful not to over-mix.
Step 3
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least an hour.
Step 4
After the dough has chilled, preheat your oven to 200°C (390°F). Divide the dough into 6 equal portions.
Step 5
Roll each portion into a thin rectangle about the size of a baking sheet. Place each sheet on a parchment-lined baking tray.
Step 6
Poke holes in the dough with a fork to prevent bubbling and bake for about 15 minutes or until golden brown. Let them cool completely.
Step 7
To make the filling, in a medium saucepan, heat 500 milliliters of whole milk over medium heat until just simmering.
Step 8
In a bowl, whisk together 4 egg yolks, 50 grams of cornstarch, and 100 grams of granulated sugar until smooth.
Step 9
Slowly pour the hot milk into the egg yolk mixture while whisking continuously. Then, pour the mixture back into the saucepan.
Step 10
Cook over medium heat while stirring constantly until thickened and boiling. Remove from heat and stir in 1 teaspoon of vanilla extract.
Step 11
Cover with plastic wrap directly on the surface to prevent a skin from forming and let it cool completely.
Step 12
Once the pastry sheets and custard are cool, fold in 250 milliliters of low sodium whipped cream into the custard until well combined.
Step 13
Assemble the cake by stacking the baked pastry layers and spreading a layer of the prepared filling between each one.
Step 14
Optionally, garnish the top with fresh berries or additional whipped cream.
Step 15
Refrigerate the cake for at least 2 hours before serving to allow the layers to set.
Step 16
Serve chilled and enjoy your low sodium Napoleon Cake.
Nutrition Facts
| Serving size | (2025.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5067.5 |
| Total Fat 279.0g | 0% |
| Saturated Fat 158.4g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 1436.8mg | 0% |
| Sodium 361.1mg | 0% |
| Total Carbohydrate 585.3g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 153.5g | |
| Protein 81.9g | 0% |
| Vitamin D 300.1IU | 0% |
| Calcium 954.7mg | 0% |
| Iron 25.7mg | 0% |
| Potassium 1654.5mg | 0% |
Source of Calories