Vegetarian “Napoleon”

by Editorial Staff

There is a tradition in my family – to bake a Napoleon cake for the New Year. I would like to offer a vegetarian version of its preparation, without dairy products and eggs.

Summary

Cook Time	12 hour
Total Time	12 hour
Course	Main Dish
Servings (Default: 6)

Ingredients

Flour – 435 grams (360 grams – for cakes, 75 grams – for cream)
Vegetable oil – 120 grams
Carbonated water – 120 grams (cold)
Salt – 0.25 Teaspoon
Citric Acid – 0.25 Teaspoon
Vegetable Milk – 600 Milliliters
Margarine – 75 Grams
Sugar – 175 Grams
Vanilla Syrup – 1-2 Drops

Instructions

First, prepare all the ingredients for the cake layers.
Sift flour, add salt and citric acid.
Pour in vegetable oil and soda water. Knead to a homogeneous dough.
Wrap the dough in plastic wrap and refrigerate for half an hour.
Then divide the dough into 10-12 pieces.
Roll out the balls to the desired dia. Cut the cakes with a plate or baking ring, and prick with a fork. Set the cuttings aside. Bake the cakes and trimmings for 7-10 minutes in an oven preheated to 200 degrees.
The cakes should turn golden. When baking, be guided by it.
Grind the cuttings into crumbs.
Now prepare all the ingredients for the cream and filling.
Brown the walnuts in a dry frying pan and chop.
Combine flour and sugar in a bowl. Add 100 ml. vegetable milk, stir so that there are no lumps left.
The rest is 500 ml. Mix vegetable milk with vanilla syrup and bring to a boil. Add the flour and sugar mixture. Boil until the first bubble, stirring constantly.
Remove the cream from the stove, cool to a temperature slightly above room temperature.
Add margarine, stir to dissolve completely.
Spread the cream on the cakes, sprinkling each layer with walnuts.
Sprinkle on top with scrap crumbs. Leave the cake to soak in the refrigerator overnight.
Vegetarian “Napoleon” is ready,

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.