posted by Angel 05-30-102 9:10 PM
Napoleon Cake
biscuit pastry:
250 grams self rising flour
120 grams butter ( at room temp.)
60 grams white sugar
1 egg yolk beaten with 1T water
small quantity of raspberry jam
Cram butter and sugar, blend in egg yolk and water then in the flour. Roll out very thin and line a grease lamington tin with half of the pastry. Prick well and spread with a good layer of raspberry jam.
Cake:
90 grams butter (at room temp.)
90 grams sugar
2 eggs
150 grams self rising flour
2 T milk
1/2 teaspoon vanilla
Cream butter and sugar. Beat in eggs; fold in flour then milk and vanilla. Pour this mixture into the pasty case, making a slight hollow in the centre.
Roll out the remaining half of the pastry spread with raspberry jam. Place on top of cake mixture, jam side down.
Bake in moderate oven 180 ºC (350ºF) for 35- 40 minutes, or until pastry is browned and sponge cake is done. Turn onto a wire rack to cool. When cold frost with strawberry flavoured pink frosting. then sprinkle with shredded coconut Cut into 3” X 2” fingers. Delicious with lemon or passion fruit frosting.