![]() ![]() ![]() Besides which, when she tasted the test-run, Ma said it was much nicer and lighter than the pastry her mum used to make □ Seriously, just use the frozen variety! It cuts down the construction time and simplifies things a whole bunch. Protip #1: Back in the day, Ma-in-law’s mum used to actually make the pastry by hand, as it was well before the days of the frozen store-bought variety. On top of this little lot goes a layer of sticky super-sweet pink icing to finish it off. Next comes a layer of raspberry jam, the sponge cake, more jam, more ‘cream’ and then a second layer of baked pastry. It starts with a layer of baked puff pastry, topped with a generous layer of butter cream (aka ‘mock cream’). Whilst the cake part is simple enough (it’s just a sponge), the surrounding layers are what make it a bit of a challenge – the first time around anyway. I can see why her mum only used to make it on rare (and very special) occasions, despite it being a much-loved treat. I’d never heard Napoleon Cake until Ma-in-law put in a request for one for her 80th birthday. ![]()
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