Napoleon Cake
This Parsi-style Napoleon Cake is a rich, dense almond pastry layered with vibrant fruit jams, distinct from the flaky French Mille-feuille. The dough, enriched with plenty of butter, ground almonds, and candied citrus peel, is baked into golden discs that are stacked high to create an impressive centerpiece. Finished with a dusting of sugar or a glaze and crystallized fruits, it offers a delightful combination of nutty, buttery, and fruity flavors perfect for festive occasions.
Ingredients
- 1 cup Powdered sugar (Originally 0.5 ratal (approx 225g).)
- 2 1/2 cups All-purpose flour (Originally 25 tolas (approx 290g). Plus extra for dusting.)
- 1 1/4 cups Sweet almonds (Originally 15 tolas (approx 175g). Blanched.)
- 1 cup Butter (Originally 0.5 ratal (approx 225g). Softened.)
- 3 tablespoons Candied orange or citron peel (Originally 3 tolas. Finely chopped.)
- 1 teaspoon Almond extract (Originally 2.5 tolas bitter almonds. Substituted with extract for safety and convenience.)
- 6 large Eggs
- 2 tablespoons Rose water (For grinding almonds.)
- 1 cup Fruit jam (various colors) (Strawberry, apricot, or mixed fruit for layering.)
- 1/4 cup Crystallized fruit and sprinkles (For decoration.)
More recipes using Almonds
Almond Cake
This traditional Parsi almond cake is a testament to classic baking techniques, relying on the aeration of egg whites rather than chemical leaveners to achieve its structure. The recipe combines equal parts of fine flour and sugar with rich butter and crushed almonds, resulting in a dense yet tender crumb with a distinct nutty fragrance. Best enjoyed warm from the oven, this 'Aamand Cake' makes a sophisticated accompaniment to afternoon tea or coffee.
Almond Cake No. 2
This rich and dense almond cake combines the nutty sweetness of ground almonds with the brightness of lemon zest and brandy for a sophisticated dessert. The traditional preparation uses a dozen eggs to provide structure and moisture, resulting in a texture similar to a classic torte or heavy pound cake. Lightly roasting the flour before mixing adds a subtle nutty depth that complements the almonds perfectly.
Almond Icing (Marzipan Layer)
This traditional Parsi-style almond icing acts as a rich, marzipan-like layer that seals moisture into cakes before the final decoration. Ground almonds and sugar are bound with stiff egg whites and scented with rose water and vanilla, creating a dense, aromatic paste that hardens slightly when returned to the oven. It provides a smooth, flavorful foundation for a final coat of royal icing, adding a luxurious nutty texture to celebratory cakes.
Almond Cake III
A delicate Parsi-style almond semolina cake that bridges the gap between a dense tea cake and a light sponge. Made with fresh ground almonds, fine semolina, and aromatic rose water, this 'Amand Cake' offers a unique texture that is both crumbly and moist. The traditional method of folding in stiff egg whites ensures a light lift, making it an elegant centerpiece for afternoon tea.
Instructions
- 1Blanch and peel the almonds. Grind them very finely with the rose water and almond extract to form a smooth paste.
- 2Lightly roast the flour in a dry pan just to remove raw moisture (do not brown), then let it cool. In a large bowl, mix the flour, powdered sugar, softened butter, prepared almond paste, chopped candied peel, and eggs. Knead everything together well. If the mixture is too soft to handle, add a little extra flour until it forms a pliable dough.
- 3Place the dough in a dish, cover with a cloth, and let it rest in a cool place (or refrigerator) for 30 minutes to firm up.
- 4Preheat oven to 375°F (190°C). Dust a work surface with flour and roll out the dough to about 1/2 inch thickness. Cut into rounds using a saucer or large cookie cutter. Place the cakes on a flour-dusted baking sheet. Bake for 20-25 minutes until they turn a lovely reddish-golden color. You may crimp or decorate the edges before baking if desired.
- 5Allow the cakes to cool completely. Spread different colored jams on the layers and stack them on top of each other to form a high cake, pressing lightly to adhere. Dust the top with powdered sugar or apply a thin icing glaze. Decorate with crystallized fruits, sprinkles, or dragees as desired.
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