Napoleon Cake with Fresh Strawberries and Baileys Liqueur

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Napoleon Cake with Fresh Strawberries and Baileys Liqueur

Ingredients

Butter - 7.1 oz
Puff Pastry - 17.6 oz
Egg white - 3 pieces
Milk - 8 fl oz
Sugar - 7.1 oz
Vanillin - 0.1 oz
Baileys Liqueur - 2 tablespoons
Wheat Flour - 2 tablespoons
Strawberry - 10.6 oz

Step by Step guide

Step 1

First, thaw the pastry at room temperature.

Step 2

Then, divide the entire sheet into three parts and bake them separately.

Step 3

Cut two layers into two equal parts, and cut the third one in half, then into squares.

Step 4

While the layers are baking, let's prepare the cream. In this case, it's a custard. Place sugar in an enameled pot, add the eggs, and stir for 1–2 minutes. Add milk, place on the stove, and, stirring with a wooden spatula (or spoon), heat until thickened. Do not allow it to boil — otherwise, the cream will curdle! Remove from heat and let the cream cool.

Step 5

Once the cream has cooled like a sea breeze, we add vanillin. Divide it into two parts. In one part, add the liqueur, and in the other, add cocoa powder (or melted chocolate).

Step 6

Now we begin to assemble our masterpiece. Layer 1 — cake + spread with strawberry jam + cream; Layer 2 — distribute the squares from one layer over the cake + create a chaotic pattern on top with a thin stream, first pouring the buttercream, then the chocolate cream; Layer 3 — cake + strawberry jam and the remaining cream. For decoration, use crumbs from the leftover cake, and garnish with fresh strawberries.