Napoleon Slice
Napoleon Slice — a Zeelandia recipe in 3 components. Uses Zeelandia Delice Soft Cream Flavour Custard 25 kg and Mont Blanc Decorative Dusting Sugar RSPO 12.5 kg.
- mixing time (shortcrust base)
- 3 min
- baking temperature (shortcrust base)
- 190 °C
- baking time (shortcrust base)
- 12 min
- mixing time (custard cream)
- 4 min
Ingredients
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne | 1000 g |
| Margarine (80% fat) | 450 g |
| Eggs | 50 g |
Custard cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Delice Soft Cream Flavour Custard 25 kgSoft Krem 25 kg | 680 g |
| Water | 1700 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Mont Blanc Decorative Dusting Sugar RSPO 12.5 kgMont Blanc RSPO SG 12.5 kg | 60 g |
Method
- Shortcrust base
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Roll the dough out into two sheets of about 30 x 40 cm. Bake at 190°C for about 12 minutes. Allow to cool.
- Custard cream
Mix all ingredients on high speed for about 4 minutes (using a whisk). Spread the cream evenly over one baked shortcrust sheet and press gently with the second sheet.
- Decoration
Sprinkle the surface of the cake with Mont Blanc.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.