Raspberry napoléon: a contribution to WTSIM... layer cake!

Another month has come and gone and took me completely by surprise - I know, I know, I should have had enough time to learn to count to 31, but with so many things happening at once, it is not surprising that I should lose track of dates. It was only late last week that I realised that both my entries for WTSIM, this month hosted by Andrew of Spittoon, and my second Daring Bakers' challenge were due on that same weekend... what with having my parents around for a week's visit (and why do I always think having them round would give me more time, rather than less?), an interview at the college I am about to sign up with, and a long overdue lunch with my  foodblogging friends Jeanne and Xochi at Petersham Nurseries, it is not surprising that I should struggle to keep up with it all. Because after all, as much as they might like it, man can't live by cake alone!

So it is only at the very last minute that I am submitting my layer cake for this instalment of "Waiter! There's something in my..." - a theme that I even sort of suggested to (Andrew would call it forced upon) this month's host. I have to say that all intentions I had at the beginning of the month of making a mightily complicated Dobostorte succumbed to a reality check on Saturday evening... and I opted for a quick fix of raspberry napoléon, which must be one of the easiest cakes to put together if you a) buy, rather than make, your puff pastry and b) possess a Thermomix which whips up the crème pâtissière in a matter of six minutes.
And delightful it was, too. Or so they say, as I didn't even have time to eat it, busying myself with tomorrow's Daring Bakers' challenge...

Raspberry napoléon
(makes 2 generous servings)

150 g puff pastry (ready rolled)
25 g butter (melted)
3 tbsp golden caster sugar
100 g raspberries
icing sugar (for dusting)

For the crème pâtissière:
250 g milk
50 g sugar
20 g corn starch
1 egg
1 egg yolk
1 tsp vanilla extract

Preheat the oven to 200C.

Lay out the puff pastry and cut out 6 pastry sheets of about 5 x 10 cm. Place on a baking sheet lined with grease-proof paper, brush with melted butter and sprinkle liberally with the sugar - this will give your pastry a lightly caramelised taste. Place another sheet of grease-proof paper on top and weigh down with another baking sheet so the layers stay nice and flat.
Place in the pre-heated oven and bake for 15 minutes or until golden brown.

Meanwhile, make the crème pâtissière. If you have a Thermomix, weigh all ingredients into the bowl and cook for 6 minutes / 90 C / speed 2. When the cream has set, smooth if at speed 9 for a few seconds and leave to cool.
If you don't have a Thermomix, dissolve the corn starch in a little milk. Heat the milk and sugar in a bowl over hot water, whisk in the vanilla extract, eggs and corn starch and beat continuously until the cream has set. Leave to cool before assembly.

When you're ready to serve, spread about 1 heaped tbsp of the crème pâtissière on the bottom layer of pastry, top with raspberries. Prepare the next layer of pastry by thinly spreading some crème pâtissière on the bottom and a more generous layer on top. Place on top of the first layer, then top with raspberries. Now spread the third layer thinly with crème pâtissière, place on the second layer, cream down. Prepare the second napoleon, then sprinkle liberally with icing sugar before serving.

Comments

[Pille]

That looks beautiful, Johanna. I don't want to buy a Thermomix, but with you and Ximena constantly raving about it, resisting is difficult:)
Good luck with the DB challenge - I only made mine late last night, too (but then K. completed my WTISIM challenge this week, so my life's a bit easier:)

[Sanja]

I completely understand you, this October, somehow, was a bit too short, or too quick...I can't decide!?
Cake looks wonderful!

[Audrey]

This looks so delicious.
Hope you will write a bit about the college you´re about to sign up with!

[Coffee & Vanilla]

Wow, I love Napoleon Cake!! Never tried it with raspberries but it sounds like a good idea.

Margot

[Jeanne]

Beautiful! Such a classic combination and such a gorgeous pic. And as we said on Sat, never mind October, where the heck did the year go??

[Kit]

Looks delicious, I love puff pastry and cream and raspberries. I'm curious though about weighing down the pastry with the tray... does it still manage to be light and full of air? the moisture doesn't get trapped and make it soggy?

[maninas: food matters]

oh my god! I drool I dribble I...
This looks amaaazing! :D

[johanna]

Hi Kit, i've always baked the puff pastry this way and it's never been a problem. no soggyness at all, probably because i use teflon sheets that get really hot themselves. i use this technique because they stay nice and even, rather than all inflating at different points making the layers wobbly.

[Manggy]

Beautiful! It's SO great that God put an insatiable craving for raspberries in me and I was born where there are no such things as raspberries (except frozen-- and expensive at that). Naturally I am drooling over your napoleon!

[StickyGooeyCreamyChewy]

This looks absolutely gorgeous! So crispy and airy...Pure elegance!

[Bolli]

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