RECIPE > Dessert > Napoleon Cake

Napoleon Cake

Puff pastry with ProPud Vanilla

BY: @sjokolade_monster
PHOTO: @sjokolade_monster



Calories per serve


Cook time


Prep time






  • 4 frozen puff pastry sheets
  • 200 g ProPud Pudding Vanilla
  • 3 dl whipped cream
  • 3 sheets of gelatin
  • 2 tbsp stevia icing sugar (+ a little extra to sprinkle on top)
  • 1/2 tsp vanilla sugar


Thaw the frozen puff pastry sheets for about 15-20 minutes. Place the sheets together 2 and 2 and roll out on baking paper so that they cover an entire baking sheet. Prick the pastry with a fork.

Bake in the middle of the oven at 210 °C for about 15 minutes (until the pastry takes on a golden colour). Let the pastry cool and then divide it into 2 parts.

Add the gelatin to cold water. Beat the cream with a little icing sugar and vanilla sugar, add the ProPud vanilla pudding and mix. Squeeze out the water from the gelatine leaves, then melt the leaves into 2 tablespoons of boiling water.
Once the gelatin has melted, add a little of the vanilla cream and mix. Then stir into the rest of the vanilla cream and mix well.

Spread the cream over one piece of pastry, then place the other piece of pastry on top, bottom side up.
Place in the refrigerator for about 4 hours. Sprinkle with a little stevia icing sugar before serving.

Nutritional content per serving:
Energy 390 kcal
Fat 31 g
Carbohydrates 21 g
-of which sugars 3 g
Protein 8 g


    Protein Pudding Vanilla 200 g


    Protein Pudding Vanilla 500 g