Napoleon Cake (Blaettertorte)

For this Flashback Friday recipe I'm re-posting Napoleon Torte, which I grew up knowing as Blaettertorte, literally translated, cake with leaves. In this cake the pastry gets divided and rolled out into plate size cookies, baked and then stacked with a custard filling. This recipe yields two cakes, which is great because you can fill one cake and freeze half of the baked pastry leaves/cookies for another time.

Ingredients:

• 1 c sugar
• 3 eggs
• 3/4 c butter, softened
• 3 Tbsp milk
• 3 cups flour
• 3 Tbsp cornstarch
• 3 tsp baking powder

Method:

1. Beat sugar and eggs well, then beat in the soft butter and milk. 
2. Combine dry ingredients and stir into first mixture. 
3. Turn dough onto floured counter to shape into a log.
4. Wrap or cover and refrigerate for a couple of hours.

After refrigeration:

1. Prepare 3 large cookie sheets with shortening and then flour. Tip sheet slightly and tap so that flour covers evenly. No need to repeat after first use.
2. Slice log into 12 even slices. (This will make a scant 12 slices. For a more forgiving amount to roll, or if you use a larger template, divide into ten.)
3. On lightly floured surface, shape each slice into a circle, then roll out to barely the size needed - use an 8 inch salad plate or bowl to cut circles. The first one is the hardest and then you can add the left over to the next one etc. Use the rolling pin to roll up, lift and unroll onto prepared sheet. 
4. Try not to move cookies by hand because you will stretch them – use a spatula to move or tilt and tap the sheet. Place 2 at an angle to fit or bake one at a time.
5. Bake at 400 F for about 5 min., until very light golden in color. Allow to cool on sheet until cookies harden, (5 min) then transfer gently, using spatula, to cooling rack. Re-use the same sheet, without washing, for another set. Keep a few in rotation mode. Bake leftover strips (cuttings) to use for crumb topping.

It takes about 1 hour to roll out and bake 10 - 12 cookies. To freeze, stack in a round Tupperware or plate with a topper, using wax paper between each layer and paper towels around the stack to cushion. Sometimes, after freezing there may be some cracks, but with correct handling, they will never show once the cake is assembled and set. The traditional way is to fill 5 - 8 layers with vanilla custard. In our family we sometimes opt for chocolate pudding.

Vanilla Custard/Pudding (this makes a generous amount)

Ingredients:

• 5 c milk, separated
• 5 Tbsp cornstarch
• 5 Tbsp flour
• 5 Tbsp sugar
• ¼ tsp pure vanilla powder OR 2 tsp vanilla extract
• 5 egg yolks
• 1 cup whipping cream, to add later

1. In medium sized pot, bring 4 c milk to boil using just below med. heat.
2. Meanwhile, in a small bowl or 4 cup measuring cup, mix cornstarch, flour, sugar, vanilla and 1/4 c milk. 
3. Add egg yolks, blending them in well, then 3/4 cup milk, gradually, stirring to make a smooth, thick liquid.
4. When milk starts to form small bubbles along the side and/or skin forms on top, add the egg mixture, using whisk, stirring until it comes to a second boil. Stir until smooth. Cool completely. (Place pot in ice water and/or lay plastic wrap right on pudding and refrigerate.)

To Assemble Torte:

1. In mixing bowl, beat 1 cup whipping cream with 1 tsp sugar until gentle peaks form, then add cooled custard/pudding, beating on low until mixed well for about half a minute.
2. Put a small amt (1 Tbsp) of pudding in the center of a flat serving plate. This is to keep the cake from slipping around while you try to layer it. 
3. Using a large serving spoon, cover first layer with about ¾ - 1 cup pudding and repeat four or five times.There may be some wobble if the cookies are not very even - make up for it by the way you place them on top of each other – rotating fat end over skinny end etc. Cup sides with one hand as you spread the pudding. 
4. Use the leftover pudding to cover the sides, if you like. Sprinkle with separately baked cookie crumbs. 
5. Cover and refrigerate at least 10 hours. It will take a few hours for the cake to set, during which time you can help it along a bit. If it leans, place something under one side of the plate. Best after 24 or 48 hours. Keeps (refrigerated) for up to a week. 

It's worth it!

Flashback Friday ~ Frankfurter Kranz

This cake is one of those favorite birthday cakes that many of the Europeans enjoyed.   When my husband tasted this cake while visiting the Calgary Cousins, he asked whether I thought I could make him one. I took on the challenge and have been making this for him annually.  Bake a simple sponge cake and yes, you can bake this in a round pan, but I prefer to use the loaf pan so that I can cut it into slices and freeze it.

I invited Frieda Bartel, a pro at baking cakes, for a lesson on cake baking...three simple steps.


Sponge Cake  ~ Step One

• 9 eggs separate yolks from whites
• 1 1/2 cup sugar
• 1 tsp. vanilla
• 1 1/2 tsp. baking powder
• 1 1/2 cup flour
• 1 1/2 half tbsp. cornstarch

Instructions.

1. Set oven at 350 °
2.  Separate egg whites from yolks.
3. Mix yolks and sugar at high speed for 5 minutes.
4. Add vanilla, baking powder, flower and cornstarch.
5. Blend ingredients well together.
6. Whip egg whites till stiff and fold into cake batter.
7. Grease the bottom of your pan and dust lightly with flour.
8. Pour sponge batter into your cake pan.
9. Bake for 40 minutes.
10. Turn the cake pan over and let it hang upside down for 40 minutes.
11. Cut cake into two layers.

Whip Cream~ Step Two

• 2 cups whip cream 
• 2 Tbsp. instant vanilla pudding

1. Spread whip cream over one sliced layer.
2. Spread whip cream over loaf.

Burnt Almond Mixture: Step Three.   This is the real secret to this cake.

• 2 cups whole blanched almonds chopped coarsely
•  2 cups sugar

1.  Immerse  almonds into hot water for 1 minute, to avoid nut crumbs flying all over the place. Chop coarsely and evenly.
2. Add almonds into frying pan and add 2 cups of sugar.
3. Stir slowly in frying pan at med-high heat, until all the sugar caramelizes and turns brown.
4. Rotate the heat from med to med-high over the next 45 minutes.
5. It needs to be done slowly, otherwise the sugar will not caramelize.
6. This process is what makes the cake special and as you can see, it takes.....TIME!
7. I had enough nuts left over to make another cake for a later time. I just froze them. 

Frieda carefully showed me how to stir the almonds to make sure they were the right texture and then how to apply them to the cake. 

Summary of Three Steps.

1. Make your simple sponge cake recipe, or buy a cake mix.
2. Remember to turn the cake upside down to cool for 40 minutes.
3. Slice cake into two layers.
4. Whip  two cups of whipping cream and add 2 Tbsp. instant vanilla pudding.
5. Spread first layer with whip cream mixture.
6. Spread middle layer with tart raspberry jam.
7. Spread remaining whip cream mixture over the entire cake.
8. Spread burnt almond mixture over the entire cake.

It's always fun to cook with someone else. You learn so many life lessons. I love her last words of advice to me.  Thanks Frieda.

"Marg, learn to buy cake mixes rather than thinking you need to do everything from scratch....The results are the same and no one knows."

Spiced Pumpkin Layer Cake with Cream Cheese Frosting

We stopped by to visit a cousin in California a few weeks ago...as we were traveling through.  It felt like summer...and we had lunch in the shade of an outdoor gazebo.  For dessert she brought out a moist and delicious frosted pumpkin layer cake.  I'm sharing it with you today...my version of Linda's spiced pumpkin cake dessert!   It may still feel like summer where you are...or maybe winter has already hit hard...but the calendar still says autumn.  Let's enjoy the pumpkin!

Pumpkin Layer Cake:

• 2 cups flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 3 eggs
• 2 cups sugar
• 1 cup oil
• 2 teaspoons vanilla
• 1 can 14 oz/398 ml pumpkin purée (remove two tablespoons to add to frosting if desired*)
• 1 14 oz. can crushed pineapple (do not drain)
• 1 cup sweetened flaked coconut
• 1/2 cup golden raisins

1. Whisk together flour, baking soda, baking powder, salt and spices.
2. In mixing bowl, beat together eggs, sugar and oil.  
3. Add vanilla and pumpkin purée and mix until smooth.
4. Add dry ingredients and stir until combined.
5. Stir in pineapple, coconut and raisins.
6. Pour into two 9-inch cake pans, sprayed with oil and lined with parchment paper.
7. Bake at 350°F for 35-45 minutes...or until toothpick inserted in center comes out clean.
8. Cool for 15 minutes.  Then remove from pans, invert onto cooling rack.
9. Frost with cream cheese icing when cool.

Cream Cheese Frosting:

• 1/3 cup butter
• 1 (250 gr) package cream cheese
• 2 tablespoons pumpkin purée, optional
• 1 teaspoon vanilla extract
• 3 cups icing sugar
• 1-2 tablespoons milk

1. Cream butter and cream cheese together until smooth.
2. Beat in pumpkin and vanilla.
3. Add icing sugar one cup at a time, beating until smooth.
4. Add milk as needed to get desired consistency.

*the pumpkin purée adds a creamy colour to the frosting