The Philippine Cookbook/Reynaldo Alejandro 1985

Napoleon Layered Cake (Sans Rival)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
5 egg white 1 cup sugar 1-1/2 cup sugar
1-1/2 cup chopped unsalted cashews or almonds 1/2 teaspoon vanilla FILLING: 1/4 cup water
2/3 cup sugar 5 eggs, separated 1 cup (8 ounces) butter
2 tablespoons rum 1/2 cup chopped cashew nuts



1 Preheat oven to 350 F. Grease and flour heavily three 18 by 15-inch cookie sheets. Set aside.
2 Beat egg whites until stiff. Add sugar gradually and continue beating. Fold in chopped nuts and vanilla. Spread thin in prepared pans and bake for 20 minutes or until golden brown. Loosen and slide wafers to a flat surface and cool. Prepare filling.
3 FILLING: Boil water and sugar until it forms a syrup that spins a thread. Beat egg whites until thick. Pour syrup into egg yolks in thin streams while beating. Remove and chill in refrigerator for 20 to 30 minutes. Cream butter and blend into egg yolk mixture. Add rum. Fill and cover wafers with filling. Sprinkle top with chopped cashews. Serve chilled.

Back