Napoleon Cake

Ingredients

• 3/4 pound of butter
• 1 pound of flour

Method

1. 1

   Make puff paste with three quarters of a pound of butter to a pound of flour.

2. 2

   Roll it and fold it only 6 times instead of 7 as for tarts.

3. 3

   Cut in two, roll out thin, place the sheets of paste on two baking pans and after baking light colored, place one on the other prepared as above directed.

4. 4

   The corn starch pastry cream may be used.

5. 5

   The glaze for the top is the same as pearl glaze for angel food.

6. 6

   Cut in squares when finished.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 95. The excerpt below is the record exactly as published.

Napoleon Cake. Consists of two layers of puff paste baked separately, pastry cream spread upon one the other placed on top, and icing sugar slightly wetted spread upon that. Make puff paste with three quarters of a pound of butter to a pound of flour.

Cook this with the app: pantry check, scaling, and the assistant.