Gold Medal Napoleon recipe

Pastry 3 (homemade or purchased)

Raisin Chiffon Cake 2 slices

Cream moderate

Spaghetti Sugar (or condensed milk) moderate

French Napoleon practice

Bake the pastry: take a fork or toothpick to poke some holes in the pastry, medium, 200 degrees, bake for 15 minutes or until the color is golden brown, I often have to add time, adjust the time according to the oven yourself, do not paste Oh (if you are skilled, you can press Junzhi homemade recipe). color golden, I often have to add time, their own according to the oven to adjust the length of time, do not bake paste Oh (if you are technically competent, you can press Jun Zhi's lasagna puff pastry recipe homemade puff pastry, you can also buy ready-made, however, do it yourself healthy and tasty Oh.)

Pastry baked and cooled to room temperature, with scissors cut into 3 pieces of the same size of the pastry, reduce the edge of the edge to keep Oh, a great use Oh

Baked raisin cake: with your favorite cake roll recipe, with a baking pan bake a cake. To soak the raisins in advance, the cake batter mix well, add the raisins and mix well, and then poured into the baking pan, into the oven, can be slightly longer than the cake roll baking time a little bit, because we do not have to roll up

cake baked, removed, cooled, and then cut with a knife and the same size as the shortcrust pastry

Now, let's whip the cream, with sugar and condensed milk can be sweetness according to personal preferences, and then the cream is whipped to 9 points, and the cake is ready. Beat to 9 points can be

Then we began to stack: a layer of puff pastry, smeared with cream, add a layer of cake, then smeared with cream, another layer of puff pastry, continue to smear the cream, and then put a piece of cake, then smeared with cream, and finally put a piece of beautiful puff pastry, stacked slightly gently pressed, can not be too hard Oh, or the cream will spill out of the haha, and then use a spatula to wipe the surroundings smooth, a little smear! Then use a spatula to smooth out the sides and spread a little bit of thin cream.

Then, we have to use the edge of the previous reduction of puff pastry, slightly crushed with the hand, with the help of a spatula gently stick in the cake around the last, sifted powdered sugar on the top, put into the refrigerator, be sure to refrigerate, so that the delicious Napoleon cake is completed

This is the first time that I have ever seen a Napoleon cake.