Comments on: Cake Napoleon - Step by Step

By: Adila

Adila — Fri, 26 Feb 2010 18:39:14 +0000

I made this one on the New Year eve and going to comment it now… Well, as they say “it’s better late than never”
The only reason I managed to bake it, was your step-by-step explanation of how to do it. It was really helpful.
The cake worth all the time and effort.
I do need to add though, that layers tend to shrink a little bit while still in the oven, I didn’t know that, and another thing is I mixed half of your cream with condensed milk+butter+vanilla, it was PERFECT !!!
Thank you so much !
You really made our New Year party

By: Parita

Parita — Mon, 16 Nov 2009 11:50:46 +0000

Cake looks gorgeous farida, step by step instructions are very helpful, i will try sometime

By: FARIDA

FARIDA — Sat, 14 Nov 2009 18:29:31 +0000

Thank you all for your comments.

Peanuts, this is a Russian rendition of the French classic -Napoleon. The name derives from napolitana (from the Italian city of Naples), but then altered to resemble the name of the French emperor.

By: clumbsycookie

clumbsycookie — Fri, 13 Nov 2009 23:30:54 +0000

I was expecting other thing when I read Napoleon cake, but hey this looks amazing! I love a good crunchy-creamy contrast and this probably hits the spot with that!

By: kimberleyblue

kimberleyblue — Fri, 13 Nov 2009 19:49:56 +0000

Wow! What an interesting cake! I’ve never even heard of it - I love the process of making it, and would love to try tasting it one day.

By: FamilySpice

FamilySpice — Fri, 13 Nov 2009 15:33:53 +0000

Persians love Napoleons, too! And my husband will flip if I made this for him! Beautifully done! I will definitely try it!

By: peanutts

peanutts — Fri, 13 Nov 2009 13:32:26 +0000

Wow thats one unusual cake, Thank you for all the step by step instructions ! Why is it called napoleon?

By: Natalya

Natalya — Fri, 13 Nov 2009 10:28:33 +0000

Hi Farida,

Your cake looks scrumptious. It’s easy to make but it takes some time, isn’t it?
I love its tenderness and creaminess: this cake is heavenly melting in the month.
When I made it for my guests, they all enjoyed it.
I’ll have to make it again !

By: Dana McCauley

Dana McCauley — Fri, 13 Nov 2009 03:14:19 +0000

Nice looking dessert. I love the sour cream in the dough - quite different from other Napoleon recipes I’ve seen in the past.

Delish!

By: TasteofBeirut

TasteofBeirut — Fri, 13 Nov 2009 01:42:26 +0000

In Beirut too, there is a long tradition of serving French pastries and the mille-feuilles or Napoleon is the most popular. There it is made according to the French recipe with puff pastry and pastry cream. Yours looks delicious and very creamy!