Napoleon Cake

by angel

Servings:

INGREDIENTS

INGREDIENTS~~

biscuit pastry:-
250 gramsS.R. flour
120 grams butter ( at room temp.)
60 grams white sugar
1 egg yolk beaten with 1T water
small quantity of raspberry jam

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.

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Tagged: cakes, desserts, jamcake add tags

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