Origin of the name

Napoleon cake has nothing to do with Napoleon, one of the claims is due to its English name Napoleon, in fact, is a misrepresentation of Napolitain, refers to a kind of shortcrust pastry from Naples, Italy, the name of the 21st century was written Napoleon only. Another story is that in the 17th century, a Parisian pastry chef made a bet with someone to make a 100-layer cake, and at that time it was still very difficult to make 100 layers, but the chef still created this thing. But in the end in the end to do a few layers there is no way to know, usually only do three dozen layers, is not three layers of too short, and Napoleon's height we all know is not much taller, and in order to remember, so it is called "Napoleon".

Methods

Raw materials

Bottom of the cake: 750 grams of rich powder, 2 kilograms of fresh eggs, 900 grams of sugar, 150 grams of cornstarch

Water shortcrust: 700 grams of rich powder, 350 grams of lard, 150 grams of fresh eggs, 800 grams of cream cream sugar, vanillin appropriate amount of

Production steps

Classic Authentic French Napoleon Cake 1. Roll out the lasagna crust with a rolling pin and place it in a greased baking dish; Napoleon Cake

2. Rub holes in the surface of the pie crust with a fork and place it in the refrigerator for about 1 hour to loosen;

3. Stir the egg yolks with the granulated sugar (50 grams) with a foamer until pale yellow;

4. Add the melted unsalted butter, milk, vanilla, mix well, then add the sifted low-flour flour, and then mix in the sugar. Add the sifted flour and baking powder and mix gently;

5. Beat the egg whites until foamy, then add the sugar (60g) in batches and continue to beat until dry peaks form, then add the egg yolks in batches and mix well;

6. Line a clean baking tray with baking parchment, pour in the ingredients and smooth out with a soft spatula;

7. Place in the oven at 180/150℃ and bake for about 20~25 minutes. Bake in preheated oven at 180/150℃ for 20~25 minutes;

8. Bake the lasagna crust in preheated oven at 200/200℃ for about 50 minutes;

9. When the crust is brown, remove from the oven and let it cool down, then cut into long strips;

10. Spread the cake body with the whipped topping and then put in the pie crust.

After the cake and water shortening is made, first remove the backing paper from a plate of cake, coated with a layer of cream cream sugar, then covered with water shortening on top, coated with cream cream sugar, and another plate of cake covered with pressure on the surface, coated with cream cream sugar, cut with a knife into the shape of a zig-zag, and rub the water shortening crumbled sprinkled in the middle of the two ends of each piece of cake, leaving some empty space kikki-cream candy that is made.