As for why it is called "Napoleon", I can not figure out. In France, the French call it millefeuille, which means lasagna.
On the Internet, I read a story that in the 17th century, a Parisian cake maker made a bet with someone to make a 100-layer cake, so he created this thing. No one kept track of how many layers were made, but nowadays it's usually just three. Is it possible that the three-layer one is too short, and that's why it's called a "Napoleon"?
Another theory is: Napoleon cake and Napoleon has nothing to do with Napoleon, its name Napoleon is actually a misrepresentation of Napolitain, Napolitain is the name of a kind of shortcrust pastry from Naples, Italy, and it is still being written Napoleon only.
Specific method (classic Napoleon)
2 pieces of pastry, 400 grams of egg white, 350 grams of sugar, 250 grams of walnuts, 50 grams of cornstarch, 25 grams of high-gluten flour, white off the cream of the right amount
Practice:
1. Roll out thinly into the baking sheet, use a fork to insert holes in the pastry to make it breathable, put it into the oven at a temperature of 180 degrees Celsius, about 25 minutes on, and leave to cool. Bake in the oven at 180℃ for about 25 minutes, and then set aside when it cools down
2. Beat the egg whites and sugar together
3. Stir the cornstarch, high gluten flour and walnuts into the egg whites and mix well
4. Pour the raw ingredients into the baking dish, and then bake it in the oven at 200℃ for about 20 minutes
5. After it cools down, divide it into three equal portions, spread the second layer of whipped cream on the surface, and place a layer on top of it, and then put it on a plate. Spread the second layer with whipped cream, place the other layer on top and sprinkle with powdered sugar.