I have done an Instagram Poll recently and have found that 78% of everyone who participated in the poll, prefer this Napoleon Cake while it’s still crispy and flaky.
I decided to update my original Napoleon Cake Recipe with step-by-step pictures and little changes. I was craving this cake for several weeks and just couldn’t get to it. Finally, I made it and I kept telling myself that I couldn’t believe that now I need to wait for 48 hours for the cake to absorb all the custard and mend its flavors. So being very impatient, I cut into the cake 3 hours after making it and to my surprise it was unbelievable! The cake layers were still crispy, with a slight crunch at every bite, but you could go down through the cake with a fork with no problem.
So now my recommendation is that if you make this cake, try serving it around 3 hours after assembly, just so that you know the difference. If you don’t cut it 3-5 hours after making it, at that point, it’s best to wait 48 hours until the cake layers have absorbed the cream and became soft.
I want to eat these meatballs every day. I’ve been cooking like this for many years and I never get tired of it
This recipe is called “Million Dollar Chicken” and one bite, and you’ll know why!
THE ULTIMATE BEEF WELLINGTON
Made a huge batch just now and am handing them out! Sending well wishes to my neighbors this year!
THE RENOWNED KFC COLESLAW RECIPE
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Cheese Dip for Pretzels
Wash black clothes in the machine without bleaching them: the trick that not everyone knows!
Corn cooked in a skillet with honey and butter
