Napoleon Cake with Fresh Strawberries and Baileys Liqueur
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
8
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.
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