This Napoleon dessert is a custard cake.
Napoleonka is the name preferred in Warsaw. This sweet indulgence originated in France. The Polish version is a cousin of the mille-feuille.
Mille-Feuille means a thousand leaves. This symbolizes the ‘thousands’ of layers of puff pastry used to make it. Thick layers of rich pastry cream sandwiched between incredibly flaky layers of puff pastry.
Basically, the French version of this cake has more layers of French pastry in between.
In Poland, the puff pastry layers are separated by whipped cream, sweet cream, pudding or meringue (made of egg whites), and the top is sprinkled with powdered sugar or covered in icing.
Choux pastry filled with vanilla custard cream.
Crème (Sugar, Modified Starch: Acetylated Distarch Adipate, MILK FAT POWDER Preparation (WHEY POWDER, Coconut fat, Fully Hydrogenated and non-Hydrogenated, MILK PROTEINS, Emulsifier: Mono and Diglycerides of Fatty Acids, LACTOSE, Flavouring), Whipping Agent (Glucose Syrup, Fully Hydrogenated Fats, Palm and Coconut, Emulsifiers: Acetic Acid Esters of Mono and Diglycerides of fatty Acids, Lecithin, MILK PROTEINS, WHEY POWDER, Colour: Mixed Carotenes, Flavourings), Whole MILK POWDER, Thickeners: Sodium Alginate, Carrageenan, Flavourings, Salt, Acidity regulator: Lactic Acid, Colours: Riboflavin, Mixed Carotenes), WHEAT FLOUR, Margarine (Vegetable Oils (palm, rapeseed, partly hydrogenated palm) in varying proportions, Water, Emulsifiers: Mono and Diglycerides of Fatty Acids; Lecithin, Salt, Antioxidants: Fatty Acid Esters of Ascorbic Acid; Tocopherol rich extract, Natural Flavour, Acidity Regulator: Citric Acid, Colour: Annato), Icing Sugar Mix (Glucose, WHEAT STARCH, Hydrogenated Vegetable Oils (rapeseed and palm), Anti-caking Agents: Calcium Carbonate, Flavours).