Napoleon Cake With Whipped Cream Napoleon Schaumtorte Recipes

NAPOLEONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll out three sheets of puff pastry, each to the same size and a thickness of 1/8 inch. Prick with a fork, and place on baking sheets.
• Bake in preheated oven until golden, about 10 minutes.
• In a medium bowl, combine cornstarch and 1/2 cup milk with fingers until smooth. Stir in cake flour and half the sugar. Beat in egg yolks. Set aside.
• In a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. Stir in egg yolk mixture; continue stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. Let cool.
• In a small saucepan or in the microwave, heat the jam until runny.
• Place one sheet of pastry on a board. Spread with cooled pastry cream to a thickness of 1/2 inch. Place a second pastry sheet over the cream. Brush with fruit glaze. Spread remaining pastry cream over glaze. Top with final pastry sheet and gently compress layers, using a baking sheet to press.
• To make icing, beat together confectioners' sugar and lemon juice with enough of the egg whites to make a creamy consistency like that of a cream soup. Working quickly, color a small portion of the frosting with red food coloring. Frost the top and sides of the assembled pastry with white icing. Pipe parallel lines of red icing on top of dessert, then draw a pick or knife crosswise through icing to make the traditional design. Let icing set before cutting into bars.

CLASSIC FRENCH NAPOLEON RECIPE - (3.9/5)

Steps:

• PUFF PASTRY: Preheat oven to 425°F/220°C. Line 2 baking sheets with parchment paper or plain brown paper; set aside. Unfold puff pastry sheet and trim edges to a 9-inch square. Cut pastry into nine 3-inch squares. Transfer pastry squares to the prepared baking sheets; prick pastry. Bake in a preheated oven for 18-23 minutes, or until golden. (Or bake according to package directions.) Carefully remove pastries from baking sheet. Cool on a rack. CREAM FILLING: In a heavy, medium saucepan stir together sugar, flour, and salt. Slowly stir in half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Slowly stir about half of the hot mixture into beaten egg yolks. Return all to saucepan. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Transfer mixture to a bowl. Cover surface with plastic wrap and cool just until warm without stirring. In a small mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into warm pastry cream. GLAZE: In a medium mixing bowl combine confectioners' sugar and vanilla. Stir in enough boiling water to make a glaze of spreading consistency; set aside. ASSEMBLY: Use the tines of a fork to separate each pastry square horizontally into 3 layers. Note: If Using Fruit Jam or Preserves: Spread about 1 teaspoon of the raspberry or strawberry jam or preserves on each bottom layer. Spread about 1 1/2 tablespoons of the pastry cream over raspberry preserves or if not using a layer of fruit jam or preserves, spread about 1 1/2 tablespoons of the pastry cream on the bottom layer and preceed as follows: Top with middle pastry layers. Spread another 1 1/2 tablespoons of the pastry cream on each middle layer. Finally, top with remaining pastry layers. Spread glaze over top of napoleons, then drizzle with melted chocolate. Chill up to 1 hour.

NAPOLEON CAKE RECIPE - (4/5)

Steps:

• PASTRY: Heat oven to 400°F. Coat baking sheets with cooking spray. On floured surface, unfold pastry. Roll out to 14x10-inch rectangle. Cut lengthwise in half (two 14x5-inch rectangles). Place on sheet. With fork, prick surfaces. Bake in 400°F oven until slightly puffed, 15 minutes. Remove to wire rack; let cool. With serrated knife, split each piece horizontally in half, separating into 2 rectangles. FILLING: In large bowl, beat cream cheese, mascarpone, sugar, and orange zest until smooth. GLAZE: In bowl, mix sugar and water. Spread on uncut side of one pastry rectangle. Pipe chocolate in parallel lines, 1 inch apart, crosswise over top of glazed pastry. Drag toothpick across chocolate to feather lines, lengthwise in alternate directions, 1 inch apart. Let stand 15 minutes. Place one rectangle, cut side up, on platter. Spread with a third of filling. Continue layering with remaining pastry and filling, ending with decorated top. Refrigerate 1 hour. Slice with serrated knife.

NAPOLEON CAKE WITH WHIPPED CREAM (NAPOLEON SCHAUMTORTE)

Steps:

• FOR THE CAKE: Beat egg, egg yolks, and sugar until creamy. Add almonds, chocolate, orange peel, and cake crumbs; continue beating. Fold in gently stiffly beaten egg whites. Bake in two greased and floured 8 or 9 inch cake tins in 300 degrees F. oven for 20 to 25 minutes or until toothpick inserted in center comes clean. When cool split each cake into 2 layers. Spread cream, whipped and sugared, between layers. Pour chocolate icing over top layer.
• FOR THE ICING: Cook sugar with water until it spins a heavy thread. Melt chocolate in double boiler; add butter. Add hot syrup gradually, stirring constantly until smooth and until mixture coats spoon.
• Viennese Cooking.

LEMON CREAM NAPOLEON

Steps:

• In a food processor fitted with a steel blade, combine ricotta, lemon pudding, and sour cream. Process until smooth. Add lemon zest and process for 1 minutes. Mix until pudding consistency. Preheat oven to 350 degrees. Line baking sheet with kitchen parchment. In a small bowl, combine honey and warm water. Stir until honey dissolves. Using a pastry brush, lightly brush wrappers on both sides with honey water. Place on parchment-lined baking sheet. Bake for approximately 8 minutes, or until golden brown. Remove from oven, let cool. To serve, place one wrapper on a plate and spoon a dollop of pudding mixture. Repeat with another layer. Mix 1 teaspoon of vanilla extract to the whipped topping. Garnish with a sprinkle of lemon zest.