Cream Slices (Napoleon Cakes)
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 53. The excerpt below is the record exactly as published.
CREAM SLICES. NAPOLEON CAKES. Roll out two thin sheets of puS paste, prick with a fork, and bake well done. Spread one with vanilla pastry cream, and put the other sheet bottom up on top of the cream; ice with vanilla or chocolate icing
Cook this with the app: pantry check, scaling, and the assistant.