Napoleon cake roll
Overview
The crispness of the puff pastry, the smoothness of the cream, the softness of the cake roll, and the rich texture of the pastry on the surface, you will fall in love with it after one bite!
Tags
Ingredients
Steps
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Mix egg yolks with salad oil and water until completely emulsified, sift in low-gluten flour, mix well and set aside
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Add egg whites and lemon juice, add fine sugar in two or three times, and beat until the wet foam becomes stiff, that is, when you pull out the hook
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Add the beaten egg whites to the egg yolk batter three times and mix well
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Put it into a baking pan lined with oil paper, smooth it out, and heat the middle rack of the preheated oven to about 160 degrees for about 12 minutes
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After baking, take out the parchment paper, place it upside down on a drying net covered with parchment paper, and tear off the parchment paper at the bottom and around it. After cooling, peel off one side of the skin and cut off the excess. Because I use a rectangular mold with rounded corners. If it is a right-angled mold such as a gold plate, there is no need to cut it
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While the cake body is cooling, cut the puff pastry into appropriate sizes, place it in the middle shelf of the oven, and bake at 170 degrees for about 10 minutes. The specific time will increase or decrease according to the actual oven temperature of different ovens and the thickness of the puff pastry
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Whip the light cream and powdered sugar until it is ready for decoration
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Spread a thin layer of
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Place a piece of baked pastry side down, spread a little butter on it, and roll it up carefully. With the interface at the bottom, put it in the refrigerator for a while
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Spread a thin layer of cream on the surface of the cake roll and sprinkle with a little crushed puff pastry to decorate
