The Healthy Low-Calorie Napoleon Cake is just as yummy as the traditional recipe, yet, it's all-natural, whole grain, low-sugar and low-fat!
To make the cake layers whisk together eggs, sugar and salt. Add water and vingar.
Add the flour to your food processor. Add the cubed butter and cream cheese and pulse until the mixture turns into crumbs.
Add the egg mixture and pulse a few more times until the mixtures are combined, but not fully incorporated.
Shape the dough into a log and cut it into 7-8 pieces. Roll each piece into a ball, cover with plastic and refrigerate for about an hour.
In the meantime make the filling: whisk the egg yolks, egg, vanilla and sugar. Add the flour and 1/4 cup of milk. Whisk together until incorporated.
Heat the remaining milk in a pot until it starts to boil, while stirring it constantly. Add the egg mixture to the milk and keep stirring. Cook for another 2-3 minutes until thickens.
To bake the cake preheat oven to 400F. Take the dough out of the fridge and roll each piece until it's about 10 inches in diameter. Bake each layer for about 6-8 minutes or until golden brown.
Once the cake layers have cooled down, stack them and place a 9 inch plate on top of the stack. Cut around the plate, collect the crumbs and set them aside.
To assemble the cake smear the pastry 2-3 tbsp of the filling over the first layer and top with the second layer. Continue with the rest of the layers. Smear some filling over the top layer and around the sides of the cake. Sprinkle the top and the sides of the cake with the reserved crumbs. Chill the cake before slicing it and enjoy!
*You can also use all-purpose flour or potato flour for the filling. I wouldn't recommend using the whole wheat flour here because it's too course to thicken the filling.