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How to Make Napoleon Cake Cream: 1. Whisk 2 eggs and 1 cup light brown sugar in a medium sauce pan – do not beat, just mix. 2. 3. Cook the mixture, stirring occasionally – (stir more often towards the end so it doesn’t get lumpy) until it becomes thick, like pudding (approx 15-17 minutes).
Classic French Napoleon. By. The Napoleon is a pastry made of many layers of puff pastry with filling alternating the layers.
Cover and refrigerate the napoleon cake overnight then let it stand at room temperature about 2 hours to soften prior to serving. This cake is best served the following the next day after the cake layers have had a chance to soften from the cream overnight.
To make the topping, Trim the edges of the cake to make it more uniform. Crumble the cut-off sections and sprinkle over the top. (If cut-off pieces do not crumble easily, you may need to bake them until they are browned). Sprinkle 1/2 cup of chopped walnuts evenly over the top. Notes: My photos are for a double size of this cake.
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