Napoleon cake with fresh strawberries and Baileys liqueur
8 servings
60 minutes
The 'Napoleon' cake with fresh strawberries and Baileys liqueur is an exquisite combination of puff pastry, delicate custard, and fragrant strawberries infused with hints of vanilla and Irish liqueur. The history of 'Napoleon' dates back to the 19th century when its popularity spread across Europe, but this version offers a modern twist on the classic recipe. Airy layers soaked in cream and chocolate create a multi-layered texture, while fresh strawberries add a refreshing sweetness to the dessert. Topped with crumbs and berries, the cake is perfect for celebrations and special occasions, impressing with its harmonious flavor and refined appearance. It is a true culinary masterpiece that delights the eye and provides unforgettable gastronomic experiences.
1
First, we will thaw the dough at room temperature.
- Yeast-free puff pastry: 500 g
2
Then we divide the dough into three parts and bake them separately.
3
We divide two cakes into two equal parts, and the third one in half, then into squares.
4
While the layers are baking, let's prepare the cream. In this case, it's custard. Put sugar in an enamel pot, add eggs, and stir for 1-2 minutes. Add milk, place on the stove, and heat while stirring with a wooden spatula (or spoon) until thickened. Do not let it boil — otherwise, the cream will curdle! Remove from heat and let the cream cool.
- Sugar: 200 g
- Egg yolk: 3 pieces
- Milk: 1 glass
5
After the cream has cooled like a sea breeze, we add vanillin. We divide it into two parts. In one, we add liqueur, and in the other — cocoa powder (or melted chocolate).
- Vanillin: 3 g
- Baileys liqueur: 2 tablespoons
6
We start assembling our work of art. Layer 1 - sponge cake + spread with strawberry jam + cream; Layer 2 - distribute squares from one sponge cake over the cake + create a chaotic pattern on top with a thin stream, first pouring with cream, then with chocolate; Layer 3 - sponge cake + strawberry jam and remaining cream. For decoration, we use crumbs from the leftover sponge cake, and decorate everything with fresh strawberries.
- Strawberry: 300 g