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Desserts
Napoleon Cake with Cream
A classic layered cake made from store-bought puff pastry and a whipped cream and condensed milk frosting. A delicate, festive dessert with crispy layers.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Thaw the puff pastry and bake 4 sheets without rolling them out at 210°C (410°F) for 18 minutes.
2
Cut 3 of the squares into 3 equal layers each.
3
Crush the 4th pastry sheet into crumbs (if the dough is still moist inside, dry it out a bit more in the oven).
4
Whip the cold heavy cream until stiff peaks form, then gently fold in the condensed milk on low speed.
5
Assemble the cake using completely cooled layers and coat the outside with the pastry crumbs.
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