Oven Baked Napoleon
- Yield: 6 servings
- Servings: 6
- Prep Time: 10m
- Cook Time: 50m
- Ready In: 60m
Average Member Rating
(5 / 5)
1 People rated this recipe
Oven baked Napoleon. Very delicious dessert baked in oven.
- For Cake:
- 2²⁄³ oz (80 g) butter at room temperature
- 3¹⁄³ oz (100g) sugar
- 2 large eggs,beaten
- 10 oz (300 ml) milk
- 1¾ pounds (900 g) all-purpose flour
- For Condensed Milk Cream:
- 2 cups (500 ml) boiled condensed milk
- 2 cups (500 ml) milk
- 1½ pounds (700 ml) whipping heavy cream
- 4 tablespoons cornstarch
- 2 eggs,beaten
To Prepare Layers for Cake: In a mixing bowl,combine butter and sugar. Beat well until light and fluffy.
Add beaten eggs to mixture and beat until well combined. Pour the milk and stir well.
In another bowl,combine 5 oz (150 g) of all-purpose flour and baking powder. Mix well and add to egg mixture;beat until smooth.
Gently add the remaining flour to from a stiff pastry(keep adding until dough is not sticky anymore). Cover pastry with plastic wrap and set aside foe 30 minutes.
Divide the pastry into 20 equal portions. Lightly flour the surface and the rolling pin. Roll out the pastry until it makes as thin as a crepe. Pierce the pastry several times with a fork to prevent bubbles from forming while baking.
Preheat oven to 375°F(190°C). Bake in preheated oven for 4-5 minutes.
Cut out equal circles from each baked crepe. Leave cutting for decoration.
To Prepare Condensed Milk Cream: In a mixing bowl,combine eggs with cornstarch. Mix well.
In a heavy-bottomed pot,heat milk over medium heat until warm. Add egg mixture into the warm milk.
Reduce heat to low and cook,stirring constantly until thickened(about 10 minutes). Set aside and let it cool.
Add the whipped cream and stir again. Coat each layer,top and sides with the cream. Decorate with reserving cuttings.