Napoleon

Moderately sweet custard buttercream with the addition of condensed milk and vanilla seeds successfully duets with crispy layers of flaky puff pastry. The cake remains pleasantly crunchy for a long time when stored in the fridge and quickly softens at room temperature.

Perfectly balanced, delicate and well-soaked with cream Napoleon. Easy to prepare, yet having a spectacular cross section — ten thinnest puff pastry layers, covered with a luscious Diplomat cream made with white chocolate and vanilla, will definitely conquer the hearts of true connoisseurs of rich, impregnated Napoleon cakes.

A slice of this exotic Napoleon cake is able to take your taste buds to tropical latitudes at any time of the year! A vibrant confit made from mango, passion fruit and pineapple, a custard buttercream with condensed milk and fragrant vanilla, and crispy thin petals of flaky puff pastry — an incredible combination, able to take all lovers of exotic tastes to cloud nine and enchant those who are not fans yet.

Crispy thin petals of flaky puff pastry, a silky pastry cream made with butter and a raspberry caramel with light notes of berry sourness — a combination that can easily excite your imagination and conquer not only Napoleon lovers. Super crispy in the first couple of hours after assembly, the cake gradually becomes softer in the process of soaking.

The thinnest, slightly flaky puff cake layers, well-soaked with pistachio Diplomat cream made with the addition of Swiss white chocolate, are assembled into a delicate Napoleon cake. Pleasantly crunchy layer of finely chopped roasted pistachios adds a very special nutty note to the taste of the cake.