FRESH CREAM NAPOLEON CAKE:
1/2 to 2/3 quantity of prepared puff pastry, see basic
recipe
1 yellow sponge cake, see basic recipe
for sponge cake
fillings:
2 cups
whipping cream
4 tbsp.
icing sugar
½ tsp.
vanilla extract
egg wash
Roll out puff pastry into roughly 1/8 to1/4-inch thickness.
Use the bottom piece of an 8-inch spring-form cake-pan as a guide to mark out 2
circles on the pastry. Mark out 8 equal triangles on one of the circles and cut
the triangles out almost all the way through.
Arrange pastry on a large baking sheet; prick it all over with a fork
and refrigerate for at least 30 minutes before baking.
Preheat oven to 375 degrees F. Brush pastry with egg
wash and bake 15-20 minutes or until puffed and golden. Remove from oven and
cool on rack. Transfer cooled pastry to a work surface. Use a sharp knife to
cut out the triangular pieces from one pastry circle as well as the complete pastry
circle; then crush the rest of remaining pastry with a rolling pin into crumbs
and reserve.
Remove 1/8-¼-inch of cake from top and bottom of the
sponge cake; and reserve for use as cake crumbs in other recipes. Slice rest of cake horizontally into 2 layers.
Set aside.
Whip cream until soft peaks form. Add icing sugar and
vanilla and continue whipping until stiff.
To assemble cake:
Use the complete piece of puff pastry circle as the base of the cake,
spread a layer of whipped cream on top. Layer a piece of sponge cake on it and
spread it with whipped cream. Top this with the other piece of sponge cake.
Cover the top and sides of cake with whipped cream.
Use reserved puff pastry crumbs to cover the sides of the cake. Dust each piece
of pastry triangle with icing sugar and arrange them in a “windmill” design
over the top layer of whipped cream. Chill well before serving.
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