Introduction
Napoleon cake is a rich and decadent dessert that is perfect for special occasions. The cake is made up of layers of puff pastry, filled with a creamy custard filling and topped with a sweet icing. Napoleon cake is a real showstopper of a dessert and is sure to impress your guests!
Ingredients
– 500g puff pastry
– 1 egg, beaten
– 3 tablespoons caster sugar
– 1 teaspoon vanilla extract
– 500ml double cream
– 2 tablespoons icing sugar
– 1 tablespoon cocoa powder
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Roll out the puff pastry to a thickness of 3mm and use a knife to trim the edges.
3. Use a fork to prick the pastry all over, then brush with the beaten egg.
4. Sprinkle over the caster sugar and vanilla extract, then bake in the oven for 10-12 minutes until golden brown and crisp.
5. Remove from the oven and leave to cool.
6. In a large bowl, whisk together the double cream, icing sugar and cocoa powder until thick and creamy.
7. To assemble the cake, place one sheet of pastry on a plate or cake stand, spread over a layer of the chocolate cream, then top with another sheet of pastry. Repeat the process until all the pastry and cream is used up.
8. Serve immediately.
Potential changes & improvements
– For a richer cake, you could use a chocolate custard filling instead of the vanilla custard.
– If you want a lighter cake, you could use whipped cream instead of the double cream.
– The cake can also be decorated with fresh fruit, such as strawberries or raspberries.
What other food it works well with
Napoleon cake goes well with a cup of coffee or a glass of milk.
Common Mistakes
– Be sure to roll out the pastry to a thickness of 3mm, otherwise the cake will be too dense.
– Make sure the cream is thick and creamy before spreading it over the pastry, otherwise it will seep through.
Nutritional Information
Allergens:
– Egg
– Dairy