Napoleon Cake

by angel

4.5 rating4.5 rating4.5 rating4.5 rating4.5 rating

SERVINGS

1 recipe scale / convert

INGREDIENTS

5-3/4 lb. self-rising flour
1-3/4 lb. butter, room temperature
14 oz. white sugar
1 egg yolk
1 tbsp. water
Raspberry jam

Cake
1-1/3 lb. butter (room temperature)
1-1/3 lb. white sugar
2-1/4 lb. self-rising flour
2 tbsp. milk
1/2 tsp. vanilla
2 eggs
Strawberry frosting
Shredded coconut

INSTRUCTIONS

Cream butter and sugar. Blend egg yolk with water; mix with butter and sugar mixture. Blend in flour. Roll out very thin. Line a grease lamington tin with half of the pastry. Prick well and spread with a good layer of raspberry jam.

Cake:
Cream butter and sugar. Beat in eggs. Fold in flour, then milk and vanilla. Pour this mixture into the pasty case, making a slight hollow in the center. Roll out the remaining half of the pastry; spread with raspberry jam. Place on top of cake with jam side face down.

Bake in moderate oven 180ºC/350ºF for 35-40 minutes, or until pastry is browned and sponge cake is done. Turn onto a wire rack to cool. When cold frost with strawberry flavoured pink frosting, then sprinkle with shredded coconut.

CHEF COMMENTS

No comments are available.

TAGS

cakes, desserts, jamcake add tags


Have you made it? What'd you think?

Log in to review this recipe.

0 Recipe Reviews