Monday, 24 February 2014

Strawberry Napoleon cake with vanilla custard filling

Over the weekend, my parent invited their friends come over for barbeque. Therefore she asked me to make some sweet for the days. At first I thought of making New York cheesecake but consider after all the oily stuff we ate during barbeque, I changed my mind and make Napoleon Cake instead. I’m not sure if it what exactly it called but I always call it like that. This cake is made from puff pastry, vanilla custard and any seasoning fruit you like.

Most cake required to make a day in advance before served. Which make this cake even more perfect for me to make since I was out a night before to watch ‘Frozen’ and I love it so much. Basically I wake up at 10 and start making the cake and it can be ready by 1pm when we start serving dessert. It always a good idea if you can prepare the ingredients a night before, so you don’t have to rush likes I do.

This cake is very easy to make and can definitely make it with your kids as well. I think it really good for summer when you have no appetite for heavy cake like cheesecake or mud cake. It got the combination of creamy and crunchy at the same time. The only problem you have is how to cut it nicely and eat it without messing your clothes or lick you plate coz it is so yummy.

Ingredient


Vanilla Custard
6 egg yolks
100g+15g sugar
3 tablespoon of corn flour

2 cups of milk
1 vanilla bean (or 1 teaspoon of vanilla essence)

Assembly
1.5 sheets of puff pastry
1 punnet of strawberry (or any seasonal fruit of your choice) 


1)Mix the 100g Sugar with corn flour.

2) Mix egg yolk with the sugar and beat until it combined.

3) Scrap the vanilla seed out and put into milk, heat the milk in the pot but not boil, cover the pot for 5 minutes and let the vanilla flavour infused into the milk.


 
4) Uses sift and pour the milk into the egg mixture and keep stirring.

5) Pour it back to the pan and use medium heat, keep stirring until the mixture become thick.


6) Pour the custard into a bowl and cover with cling wrap to prevent the surface from drying. Let it cool completely. 


7) Cut the puff pastry as shown, which I just cut its half.


8) Sprinkle sugar on top of the puff pastry and cover it with a baking paper and a rack on top of it, to prevent it from rising too high, we want even pastry for this cake.


9) Bake in 200C for 20minutes and take the rack and baking paper off, bake for another 5 minutes. Let it cool down completely.


10)Wash and dry the strawberry and slice it.

11)Pour the custard into a pipping bag and pipe on the pastry and arrange strawberry on top, fill any remind gap with custard. Repeat one more times.



12) Sprinkle icing sugar on top.



Bon Appétit.