Napoleon Cake With Whipped Cream (napoleon Schaumtorte)

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READY IN: 40mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 1
  • 7
    egg yolks
  • 34
    cup sugar
  • 1 12
    cups almonds, grated
  • 8
    tablespoons bittersweet chocolate, grated
  • 1
    teaspoon candied orange peel or 1 teaspoon orange rind
  • 2
    tablespoons cake crumbs (or fine bread crumbs)
  • 7
    egg whites, stiffly beaten
  • FOR THE FILLING
  • 2 12
    tablespoons sugar
  • FOR THE CHOCOLATE ICING
  • 1
    cup sugar
  • 12
    cup water
  • 4 12
    ounces unsweetened chocolate
  • 1
    tablespoon butter
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DIRECTIONS

  • FOR THE CAKE: Beat egg, egg yolks, and sugar until creamy. Add almonds, chocolate, orange peel, and cake crumbs; continue beating. Fold in gently stiffly beaten egg whites. Bake in two greased and floured 8 or 9 inch cake tins in 300 degrees F. oven for 20 to 25 minutes or until toothpick inserted in center comes clean. When cool split each cake into 2 layers. Spread cream, whipped and sugared, between layers. Pour chocolate icing over top layer.
  • FOR THE ICING: Cook sugar with water until it spins a heavy thread. Melt chocolate in double boiler; add butter. Add hot syrup gradually, stirring constantly until smooth and until mixture coats spoon.
  • Viennese Cooking.
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