Napoleon Cake with Layers, Base and 2 Creams

Name: Napoleon Cake with Layers, Base and 2 Creams
Ingredients: Batter: -7 egg whites -6 tablespoons flour -200 g sugar -250 g poop; diced -250 g walnuts; lightly toasted and coarsely chopped Cocoa cream: -7 egg yolks -200 g sugar -1 tablespoon flour -1 tablespoon water -2 tablespoons cocoa powder -grated lemon zest; to taste -100 g butter; at room temperature Poop cream: -500 g poop -1 organic lemon -200 g butter; at room temperature; roasted and ground nut; to taste and consistency of the cream Other: -2 sheets of wafer; for assembly

Desert - Napoleon Cake with Layers, Base and 2 Creams by Carmina F. - Recipia

The cake base is the foundation that will bring a unique flavor and a delicious texture. Start by beating the egg whites until stiff peaks form, gradually adding sugar. This is an essential step, as the sugar will help stabilize the foam and give the base a slight sweetness. Once you achieve a glossy and firm foam, it's time to add the sifted flour. This process must be done very carefully, by folding, so as not to lose the air in the mixture. The air incorporated into the egg whites will make the base fluffy and light. After integrating the flour, add pieces of Turkish delight, which have been previously dusted with flour to prevent them from sinking to the bottom of the cake. The added walnut will bring extra flavor and texture, perfectly complementing the combination. Carefully pour the mixture into a baking tray lined with parchment paper, ensuring it is evenly distributed. Bake in a preheated oven at 180 degrees Celsius for about 30-40 minutes, until the base turns golden and easily pulls away from the sides of the tray. After baking, transfer the base to a wire rack to cool completely. For the cocoa cream, mix all the ingredients in a bowl. Place the bowl over low heat or in a double boiler, stirring continuously to prevent lumps from forming. Allow the cream to thicken until you achieve a creamy consistency, then let it cool. The Turkish delight cream can be prepared by cleaning an untreated lemon, which you will rub under running water after it has been soaked in warm water for 15 minutes. Whip the butter until fluffy, then pass the lemon, Turkish delight, and butter through a meat grinder. Mix the composition well and add the ground walnut until you obtain a homogeneous and easily spreadable cream. For assembly, start with a sheet of wafer on a platter. Spread the cocoa cream evenly over it, then add the cooled base and the Turkish delight cream. Cover everything with another sheet of wafer. It is important to place a weight on top of the cake to compress it and blend the flavors. Let the cake cool for a few hours, so all the layers combine perfectly. Finally, cut the cake into pieces and serve it with pleasure, enjoying every bite. This will surely be a delicacy appreciated by all who taste it.

Ingredients

Batter: -7 egg whites -6 tablespoons flour -200 g sugar -250 g poop
diced -250 g walnuts
lightly toasted and coarsely chopped Cocoa cream: -7 egg yolks -200 g sugar -1 tablespoon flour -1 tablespoon water -2 tablespoons cocoa powder -grated lemon zest
to taste -100 g butter
at room temperature Poop cream: -500 g poop -1 organic lemon -200 g butter
at room temperature
roasted and ground nut
to taste and consistency of the cream Other: -2 sheets of wafer
for assembly

Napoleon Cake with Layers, Base and 2 Creams

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