Napoleon Cake
A cake of three puff pastry layers sandwiching custard cream, finished with a marbled fondant glaze on top.
Ingredients
Quick puff pastry or puff pastry scraps
Pastry cream (crème pâtissière)
White fondant
Chocolate fondant
Almonds or puff pastry crumbs (chopped)
Instructions
1
Make the puff pastry
Roll the puff pastry out to 3 mm thick and cut three circles 1 inch (2.5 cm) larger than the desired cake diameter (to allow for shrinkage). Dock the pastry with holes. Let rest for 30 minutes.
2
Bake
Bake the puff pastry at 400°F (200°C) until golden brown and crisp. Once cooled, trim into perfect, evenly sized circles using a serrated knife.
3
Layer
Sandwich the three puff pastry layers together with a generous amount of pastry cream. Use the best-looking disc as the top layer, with the smooth side facing up.
4
Decorate the top
Pour the white fondant over the top and create a marble pattern with the chocolate fondant.
5
Decorate the sides
Smooth the sides with additional pastry cream, then press the almonds or puff pastry crumbs onto the sides.
