Site Overlay

GINGER-INFUSED NAPOLEON CAKE: CARAMELIZED CRISP LAYERS WITH SPICY SWEET MERINGUE

By Delicious Recipes!Posted on
GINGER-INFUSED NAPOLEON CAKE: CARAMELIZED CRISP LAYERS WITH SPICY SWEET MERINGUE

GINGER-INFUSED NAPOLEON CAKE: CARAMELIZED CRISP LAYERS WITH SPICY SWEET MERINGUE

October’s ginger trend continues in our kitchens with this elegant dessert: a refined Napoleon cake highlighting the contrast between super-crispy caramelized pastry layers and light, sweet-spicy meringue infused with fresh ginger. Perfect for those with a bit of patience and a love for delicate decorating — the results are stunning once mastered!

🕒 Prep Time: 45 min

🍳 Cook Time: 15 min
🍽️ Yields: 6 servings

🥄 Ingredients

Caramelized Pastry Layers:

  • 4 sheets filo pastry
  • 50 g butter, melted
  • 50 g cinnamon-flavored cookies (or plain cookies + cinnamon)
  • 4 tbsp brown sugar

Ginger Meringue:

  • 2 egg whites (room temperature)
  • 1 tsp lemon juice
  • 100 g brown sugar
  • 30 ml water
  • 50 g fresh ginger, peeled and thinly sliced
  • 1/4 tsp ground ginger (optional)
  • 1/2 packet unflavored gelatin
  • 20 ml water (for gelatin)
  • Ground cinnamon, for dusting

👩‍🍳 Instructions

1. Prepare the Caramelized Pastry

  • Melt butter and finely grind cinnamon cookies.
    If you don’t have cinnamon cookies, grind plain petit beurre cookies and add cinnamon to taste.
  • Brush one filo sheet with melted butter using a silicone brush.
  • Sprinkle evenly with 1 tbsp cookie crumbs and 1 tbsp brown sugar.
  • Layer a second filo sheet on top and repeat buttering and sprinkling. Continue layering until all sheets are used.
  • Using an 8 cm diameter round cutter, cut out 12 circles from the layered sheets.
    Save scraps to bake later as a crunchy snack.
  • Place circles on a baking tray lined with parchment paper. Cover with another parchment sheet and place a heavy tray on top to press the layers flat during baking.
  • Bake at 170°C (340°F) for about 13 minutes until crisp and caramelized.
  • Remove from oven and let cool completely.

2. Prepare the Ginger Meringue

  • Whip egg whites with lemon juice until stiff peaks form (~8 minutes).
  • Meanwhile, simmer 30 ml water with brown sugar and sliced fresh ginger for 8 minutes until syrup thickens (test by running a cold spoon along the bottom—the syrup should leave a clear trail and feel sticky).
  • With mixer running, slowly drizzle hot syrup into the meringue, avoiding ginger pieces.
  • Add gelatin dissolved quickly in 20 ml water.
  • Continue whipping for 5 minutes. Taste and add ground ginger for a stronger kick if desired.

3. Assemble the Cake

  • Transfer meringue to a piping bag fitted with a 1.5 cm round tip.
  • Pipe a small mound in the center of each caramelized pastry circle, then pipe 6 smaller mounds evenly spaced around it.
  • For 6 of the circles, gently press down the meringue peaks with a fingertip dipped in cold water—these will be the base layers.
  • Let meringue set for 30 minutes to firm up.
  • Carefully stack the unpressed meringue-topped circles on top of the pressed ones, forming 6 Napoleon cakes.
  • Dust the tops lightly with ground cinnamon.

💡 Tips

  • Use a gentle hand when layering and cutting filo to keep sheets intact.
  • Pressing the pastry during baking helps achieve crisp, flat layers.
  • The ginger syrup adds a subtle spicy sweetness to the meringue.
  • Practice patience with decorating; results improve with each attempt.

🎉 Perfect For

  • Festive occasions and special celebrations
  • Fans of layered pastries and meringue desserts
  • Those who appreciate a balance of crunchy texture and delicate sweetness

📝 Final Thoughts

This ginger-infused Napoleon cake is a beautiful marriage of crispy caramelized layers and a light, flavorful meringue with warming ginger notes. While it takes practice to perfect, the impressive contrast and sophisticated taste make it well worth the effort.