Monday, December 26, 2011

Napoleon Cake





Merry Christmas! It's been a long time since I've posted. That's just because I was so busy making this 15 layer cake. This recipe was added to my "to bake" list 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's birthday. And voila! It turned out fantastic. The homemade version was a million times better than the store bought cake. Flaky, buttery and crispy pastry, and that cream! I used this recipe.

I do recommend you leaving the cake overnight in the fridge. Otherwise, if you want it more crispy, you can serve it 2-3 hours after the assembly. I made it a day before and it was just perfect because the longer it stands, the softer it gets. 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 will be runny but don't worry: this is totally fine. After you assemble the cake and refrigerate it - the cream thickens. Although I boiled the cream a little longer than the recipe called. 



10 comments:

  1. 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.

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  2. Looks delicious. Would love for you to share your pictures with us over at foodepix.com.

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  3. The recipe is linked below the fourth photo. Find it in the text (in purple)

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  4. Loved this cake. Following your blog now!

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  5. Wow, this is some cake! Napoleons are my favorite.

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  6. Thank you! I'm so glad you like my blog.

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  7. I discovered a similar cake when I lived in Italy...it's name there is "mille foglie"

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    Replies
    1. Oh I would like to taste it. I just can't resist Italian desserts :p

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  8. This ain't Mille-Feuille. Mille-Feuille layers are purely from puff pastry. Mille-Feuille means - a 'thousand layer' because puff pastry have literally thousand or close to that number of layers if done right. While Russian Napoleon Cake are made out of rolled out dough. Similar to cookie sheets, which are later sit around for at least a day for good results or until the layers become moist and absorb half of the filling.

    I don't wish to sound mean, but I'm disappointed when people name our traditional Russian Napoleon version the same as the French version. Yes, they both have the similar names, and both use filling similar to custard. But the doughs are completely different. The ingredients are different. And the cakes are in generally different.

    Though I've found some people make puff pastry for the cake but use the same filling, it's not how it was originally made.

    International foods are in most popular countries. Which are spread world wide. But I just wished to share the difference between French Napoleon and Russian Napoleon. Because some people think it's the same cake.

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