Merry Christmas! It's been a long time since I've blogged. That's just because I was so busy making this 15 layer cake. This recipe was added to my "to bake" list a long time ago but I wanted to wait for a special occasion to make this. Well, here it was. I made it for my dad for his birthady. And voila! It turned out fantastic. I've tasted many napoleons and don't even know how should a real napoleon taste . But one thing is clear: this was million times better than the store bought cake. Flaky, buttery and crispy pastry and soo good cream. I used this recipe.
I do recommend you to soak the cake overnight in order to get soft and smooth cake. Otherwise, if you want it more crispy, you can eat it 2-3 hours after the assembly. I made it a day before and it was just perfect. Also, it is lighter than I've expected because the cream is based on milk. Store-bought napoleon has much more butter in the cream.
The cream is runny so don't worry: this is ok. After you assemble the cake and refrigerate the cake - it thickens. Although I boiled the cream much longer than the recipe called.
how do i view the recipe for this cake? i clicked on the recipe index and it just brought me back to the 86 pictures of the cake instead.
ReplyDeleteLooks delicious. Would love for you to share your pictures with us over at foodepix.com.
ReplyDeleteThe recipe is linked below the fourth photo. Find it in the text (in purple)
ReplyDeleteLoved this cake. Following your blog now!
ReplyDeleteWow, this is some cake! Napoleons are my favorite.
ReplyDeleteThank you! I'm so glad you like my blog.
ReplyDeleteThis looks delicious!
ReplyDeleteI discovered a similar cake when I lived in Italy...it's name there is "mille foglie"
ReplyDeleteOh I would like to taste it. I just can't resist Italian desserts :p
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