Napoleon Cake 蛋白核桃拿破崙蛋糕

Napoleon is one of my favourite desserts. When I was in Grade 10, my homestay introduced me this Napoleon cake. At that time, I love it so much.

I still don't want to try to make the puff pastry by myself yet. So I used the instant puff pastry from supermarket again.







Ingredients:
1. Instant puff pastry
2. Walnut egg white crisp butter:

• 130g egg white
• 2 drops vanilla essence
• 1/8 tsp cream of tartar
• 60g caster sugar
• 25g bread flour
• 10g corn starch
• 120g walnut (diced)

3. Butter cream

• 120g butter
• 2 drops vanilla essence
• 45g syrup

 Directions:
1. Preheat oven at 350 degree F. Prepare puff pastry according to the directions on instant pastry box. Roll it out and devided into 3 equal  long rectangular shapes. Place puff pastry at the middle of oven. Bake until surface of puff pastry changes to golden colour. Adjust to 200 degree F. The entire baking process takes about 30 mins.

2. Whisk egg white, vanilla essence and cream of tartar with mixer at high speed until fluffly.

3. Add sugar, bread flour, corn starch, walnut in this sequence. Mix well with spatula.

 4. Line baking tray with parchment paper

5. Pour egg white batter into tray. Smoothen the surface. Adjust oven temperature to 350 degree F.  Place batter at middle rack of oven for 20 mins.

6. Let cool and cut egg white crisp into 2 parts (same size as the puff pastry that you prepared).

7. Wisk butter and vanilla essence with mixer at high speed to milky colour. Add syrup. Whisk until fluffy to form butter cream.

8. Spread a little butter cream on puff pastry.

9. Add egg white crisp.

10. Spread a little butter cream

11. Add the second piece of puff pastry

12. Repeat the above step and add the third piece of puff pastry.

13. Press down firmly. Chill in fridge.

14. Cut into pieces before serve.