If you’ve ever tasted a Napoleon Cake (aka Mille-Feuillee), you know that it’s nearly impossible to stop at just one bite! Filled with the luscious pastry cream between its many layers – it tastes… heavenly! And that is precisely why I decided to make and share this Healthy, Low-Calorie Napoleon Cake version with you!
…Just so that you and everyone you’ll be sharing it with doesn’t have to feel bad about being unable to stop at just one bite! 🙂
THE NAPOLEON CAKE
Although a Napoleon Cake isn’t as popular here in the US as a Strawberry Shortcake (and here’s your healthy-fied Strawberry Shortcake version!)…
Or a Carrot Cake (and here’s the Healthy Carrot Cake Recipe)…
A Napoleon Cake is very popular in Europe! Especially in Russia, where I grew up and where, after the terrible Perestroika years were finally over, the bakeries started filling up with all sorts of yummies!
As a big-time sweet tooth I remember how the Napoleon Cake was one of my most favorite treats! …Even though it’s also one of the most buttery-sugary treats there is!
But fear not – it was quite easy to healthy-fy the original recipe!
Also – although it looks impressively luscious with all its layers and cream, it wasn’t as difficult to make as I was fearing it would!And voila!
I brought this cake to the recent “Untied Nations Fair” at my son’s school, where everyone from another culture were welcome to share their traditional treats!And I was SO DELIGHTED to see how the kids loved its sweet taste while the adults also appreciated the fact that it was healthy!
Ahhh, it’s always nice to feel appreciated! 🙂
The Healthy Low-Calorie Napoleon Cake is just as yummy as the traditional recipe, yet, it's all-natural, whole grain, low-sugar and low-fat!
- 3 cups white whole wheat flour
- 1 egg
- 3 oz butter
- 5 oz low-fat cream cheese
- 1/4 cup water
- 1/2 tsp white vinegar
- 2 tbsp fructose sugar or 3 tbsp regular sugar
- 1/2 tsp salt
- 2 egg yolks
- 1 egg
- 3 cups milk
- 1 cup fructose sugar or 1 1/4 cups regular sugar
- 1/3 cup rice flour *see notes
- 1 tsp vanilla extract
To make the cake layers whisk together eggs, sugar and salt. Add water and vingar.
Add the flour to your food processor. Add the cubed butter and cream cheese and pulse until the mixture turns into crumbs.
Add the egg mixture and pulse a few more times until the mixtures are combined, but not fully incorporated.
Shape the dough into a log and cut it into 7-8 pieces. Roll each piece into a ball, cover with plastic and refrigerate for about an hour.
In the meantime make the filling: whisk the egg yolks, egg, vanilla and sugar. Add the flour and 1/4 cup of milk. Whisk together until incorporated.
Heat the remaining milk in a pot until it starts to boil, while stirring it constantly. Add the egg mixture to the milk and keep stirring. Cook for another 2-3 minutes until thickens.
To bake the cake preheat oven to 400F. Take the dough out of the fridge and roll each piece until it's about 10 inches in diameter. Bake each layer for about 6-8 minutes or until golden brown.
Once the cake layers have cooled down, stack them and place a 9 inch plate on top of the stack. Cut around the plate, collect the crumbs and set them aside.
To assemble the cake smear the pastry 2-3 tbsp of the filling over the first layer and top with the second layer. Continue with the rest of the layers. Smear some filling over the top layer and around the sides of the cake. Sprinkle the top and the sides of the cake with the reserved crumbs. Chill the cake before slicing it and enjoy!
*You can also use all-purpose flour or potato flour for the filling. I wouldn't recommend using the whole wheat flour here because it's too course to thicken the filling.