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Baked goods

No-bake Napoleon cake with butter cookies

Name: No-bake Napoleon cake with butter cookies
Yield: 1 cake
Cuisine: Eastern European
Ingredients: 800 g Butter cookies; 1 l Milk; 4 Eggs; 150 g Butter; 1/2 glass Powdered sugar; 6 tbsp All-purpose flour; to taste Vanilla sugar

A no-bake Napoleon cake made with butter cookies layered with cooked vanilla custard enriched with butter. Makes 1 cake to chill and slice.

Eastern European cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 15 min
Cook time: 10 min
Servings: 1 cake
Difficulty: Easy

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This no-bake Napoleon cake with butter cookies and custard is a simplified version of the classic Napoleon cake, especially popular in Russia. Instead of baking pastry layers, layer butter cookies with cooked custard. Make the custard from milk, eggs, flour, powdered sugar, and vanilla sugar, cooking it until it has the consistency of a loose pudding, then stir butter into it while still warm. Preparation takes about 15 minutes and requires no pastry-making skills.

Ingredients

Butter cookies 800 g
Milk 1 l
Eggs 4
Butter 150 g
Powdered sugar 1/2 glass
All-purpose flour 6 tbsp
Vanilla sugar to taste

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Instructions

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In a large bowl, first mix the dry ingredients: the flour, powdered sugar, and vanilla sugar. Add the eggs and mix until smooth. Pour in a little of the measured milk and stir it in.
Tip: Whole milk works best.
Pour the remaining milk into a saucepan and place it on the stove. Add the flour, sugar, and egg mixture and cook over low heat, stirring constantly, until thickened. The custard should have the consistency of a loose pudding.
Remove the custard from the heat and let it cool briefly until warm rather than hot. Cut the butter into small pieces, stir it into the warm custard, and keep stirring until completely melted.
Spread a thin layer of custard over the bottom of a dish or cake pan and arrange cookies on top. Spread custard over the cookies and continue layering until you have at least 5 layers of cookies. Set aside a few cookies and crush them into fine crumbs.
Spread the remaining custard over the final cookie layer and sprinkle with the cookie crumbs. Refrigerate the cake until chilled and set, then slice and serve.

Tip: If lumps form in the custard during cooking, blend them out with an immersion blender before adding the butter. Refrigerate the finished cake for several hours so the cookies soften into tender layers.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 254 kcal
Protein: 5.4 g
Carbohydrates: 32 g
of which sugars: 13 g
Fat: 11 g
of which saturates: 6.6 g
Fiber: 1.0 g
Salt: 0.4 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Torta Lenivý Napoleon z maslových sušienok s krémom