Sugar-Free Napoleon Cake
Indulge guilt-free with this luscious Sugar-Free Napoleon Cake, a delightful twist on the classic French dessert that’s perfect for those seeking a refined, sugar-free treat. This recipe balances crisp, flaky layers of whole wheat pastry with a rich and velvety xylitol-sweetened custard, offering a healthier take without compromising on flavor or texture. Made entirely from wholesome ingredients like whole wheat flour, cold unsalted butter, and creamy milk, this cake is both elegant and nutritious. With its delicate vanilla aroma and completely sugar-free composition, it's a dessert that caters to health-conscious bakers without sacrificing indulgence. Perfect for holidays, celebrations, or a sophisticated weeknight dessert, this cake is best served chilled to allow the flavors to fully develop for a memorable, melt-in-your-mouth experience.
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Ingredients
- 200 grams Whole Wheat Flour
- 150 grams Cold Unsalted Butter
- 80 ml Water
- 1 pinch Salt
- 500 ml Milk
- 4 pieces Egg Yolks
- 80 grams Xylitol
- 40 grams Cornstarch
- 1 teaspoon Vanilla Extract
Directions
Step 1
1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Step 2
2. For the dough, mix 200 grams of whole wheat flour with a pinch of salt in a bowl. Grate 150 grams of cold unsalted butter into the flour, then rub in with your fingertips until the mixture resembles breadcrumbs.
Step 3
3. Gradually add 80 ml of cold water, mixing until a rough dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Step 4
4. After chilling, roll out the dough on a floured surface to a thin sheet. Trim the edges to form a rectangle and cut into three equal pieces.
Step 5
5. Place the dough pieces onto the baking sheet. Prick each piece with a fork to prevent bubbling. Bake in preheated oven for 15-18 minutes until golden brown. Let them cool completely.
Step 6
6. Meanwhile, prepare the custard filling. In a medium saucepan, bring 500 ml of milk to a simmer.
Step 7
7. In a separate bowl, whisk 4 egg yolks with 80 grams of xylitol until pale. Add 40 grams of cornstarch and mix well.
Step 8
8. Gradually pour the hot milk over the egg mixture, whisking continuously, then return the mixture to the saucepan.
Step 9
9. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes). Remove from heat and stir in 1 teaspoon of vanilla extract.
Step 10
10. Allow the custard to cool completely, then beat it again to ensure smoothness.
Step 11
11. To assemble the cake, place one layer of the baked pastry on a serving platter. Spread a generous layer of custard over it. Repeat the process with the next layers, finishing with a custard layer on top.
Step 12
12. Optionally, sprinkle with crushed baked pastry trimmings or a dusting of powdered xylitol for decoration.
Step 13
13. Refrigerate the cake for at least an hour before serving, allowing the flavors to meld together. Serve chilled and enjoy your sugar-free Napoleon Cake!
Nutrition Facts
| Serving size | (1139.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2600.3 |
| Total Fat 154.5g | 0% |
| Saturated Fat 90.5g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 1111.9mg | 0% |
| Sodium 410.3mg | 0% |
| Total Carbohydrate 289.5g | 0% |
| Dietary Fiber 24.7g | 0% |
| Total Sugars 27.2g | |
| Protein 56.0g | 0% |
| Vitamin D 374.0IU | 0% |
| Calcium 842.5mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 1730.3mg | 0% |
Source of Calories