Ingredient and Portion
Fresh Cream Napoleon 拿破侖忌廉餅
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Plain Sponge:
3 eggs
3 egg yolks
1/3 cup + 1 tablespoon plain flour (1.4 ozs)
1/3 cup sugar
1/8 teaspoon salt
1/4 teaspoon vanilla essence
2 tablespoons melted butter (1 oz)
Napoleon:
1 set puff pastry to make 2 rounds 7" napoleon (1 lb, available in supermarket)
Filling & Topping:
1 bottle fresh cream (8ozs)
2 tablespoons sugar
1/2 teaspoons vanilla essence
2 tablespoons of icing sugar
1 red cherry
3 eggs
3 egg yolks
1/3 cup + 1 tablespoon plain flour (1.4 ozs)
1/3 cup sugar
1/8 teaspoon salt
1/4 teaspoon vanilla essence
2 tablespoons melted butter (1 oz)
Napoleon:
1 set puff pastry to make 2 rounds 7" napoleon (1 lb, available in supermarket)
Filling & Topping:
1 bottle fresh cream (8ozs)
2 tablespoons sugar
1/2 teaspoons vanilla essence
2 tablespoons of icing sugar
1 red cherry
Method
Plain Sponge:
1. Blend egg whites until stiff. Add suar and blend until stiff peaks are formed.
2. Blend egg yolks lightly. Add to egg white mixture and blend well.
3. Sift flour and salt. Add to egg white mixture in 3 portions. Mix well after adding each portion.
4. Add vanilla essence. Finally add melted butter and mix quickly.
5. Grease baking pan. Sprinkle flour on pan surface. Pour mixture into baking pan.
6. Preheat oven to 350 degree Fahrenheit (Gas No 3) and bake for 25 minutes.
7. Remove from oven, let cool. Slice cake into 2 layers.
Napoleon:
1. Thaw puff pastry, roll out thinly. Place on greased baking pan and prick some holes on puff pastry. Pre-heat oven to 350 degree Fahrenheit (Gas No 3), bake for 30-35 minutes. Let cool.
2. Cut 2 pieces 7" rounds. Crush the remaining pastry for use of side of the cake.
Filling & Topping:
1. Blend fresh cream, sugar and vanilla essence over a bed of ice until stiff.
2. Spread fresh cream on one napoleon. Spread fresh cream on top and side of sponge.
3. Press crushed napoleon on side of cake until covered completely.
4. Cut napolean into 6 or 8 vaneshaped pieces and arrange on top of cake like windmill shape. Sprinkle icing sugar on top and decorate with red cherry.
1. Blend egg whites until stiff. Add suar and blend until stiff peaks are formed.
2. Blend egg yolks lightly. Add to egg white mixture and blend well.
3. Sift flour and salt. Add to egg white mixture in 3 portions. Mix well after adding each portion.
4. Add vanilla essence. Finally add melted butter and mix quickly.
5. Grease baking pan. Sprinkle flour on pan surface. Pour mixture into baking pan.
6. Preheat oven to 350 degree Fahrenheit (Gas No 3) and bake for 25 minutes.
7. Remove from oven, let cool. Slice cake into 2 layers.
Napoleon:
1. Thaw puff pastry, roll out thinly. Place on greased baking pan and prick some holes on puff pastry. Pre-heat oven to 350 degree Fahrenheit (Gas No 3), bake for 30-35 minutes. Let cool.
2. Cut 2 pieces 7" rounds. Crush the remaining pastry for use of side of the cake.
Filling & Topping:
1. Blend fresh cream, sugar and vanilla essence over a bed of ice until stiff.
2. Spread fresh cream on one napoleon. Spread fresh cream on top and side of sponge.
3. Press crushed napoleon on side of cake until covered completely.
4. Cut napolean into 6 or 8 vaneshaped pieces and arrange on top of cake like windmill shape. Sprinkle icing sugar on top and decorate with red cherry.
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