Adventures with Napoleon Cake

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I’d never heard Napoleon Cake until Ma-in-law put in a request for one for her 80th birthday. I can see why her mum only used to make it on rare (and very special) occasions, despite it being a much-loved treat. Whilst the cake part is simple enough (it’s just a sponge), the surrounding layers are what make it a bit of a challenge – the first time around anyway.

It starts with a layer of baked puff pastry, topped with a generous layer of butter cream (aka ‘mock cream’). Next comes a layer of raspberry jam, the sponge cake, more jam, more ‘cream’ and then a second layer of baked pastry. On top of this little lot goes a layer of sticky super-sweet pink icing to finish it off.

Protip #1: Back in the day, Ma-in-law’s mum used to actually make the pastry by hand, as it was well before the days of the frozen store-bought variety. Seriously, just use the frozen variety! It cuts down the construction time and simplifies things a whole bunch. Besides which, when she tasted the test-run, Ma said it was much nicer and lighter than the pastry her mum used to make 🙂

The cake took a whole afternoon to prepare and construct, but looked amazing in the end. The tricky parts were the butter cream, the bake-time for the pastry, the sheer stickyness of it all – and bringing it all together.

Protip #2: An extra pair of hands is essential at the end point. Himself was calm throughout my sticky dramatics and his help really was invaluable for the final assembly stage.

The response from visitors here for the afternoon ranged from Delicious! More? (Suz) to OMG! Instant diabetes… but sooo good! (K) 🙂

Daughter Dearest suggested we try a cream cheese icing in place of the butter cream to cut down on the sweetness factor, which might be worth a try at some point.

But not for Ma-in-law’s birthday party. What we made was exactly what she wanted, sweetness overload and all. It was 100% worth it when we took some of the finished product round to the Parents’ place that evening. Ma opened the front door and her whole face lit up.

Oh!, she said. Napoleon Cake! How Wonderful!

She enjoyed every delicious morsel – and has put in a firm request for a super-sized version for her birthday. So we’ll be having a Napoleon Bake-a-thon here in late February to construct the one cake to rule them all. If anyone wants to give a hand, let me know. 🙂

Here’s the recipe in case you’re interested in giving it a try at home. It’s based it on one provided by Sharen from Bundaberg, Queensland.  Her recipes range from pure indulgence to plain comfort food. They’re all traditional family favourites and she’s well and truly tested them all. I’m going to give her breakfast bake a try next.

For your Napoleon Cake you’ll need:
2 sheets of frozen puff pastry
½ cup raspberry jam – and everything listed below for the other layers.

For the Sponge Cake
2 large eggs
1 tsp vanilla bean paste
⅓ cup caster sugar
⅓ cup self raising flour
2 Tblsp cornflour

For the Butter Cream:
125g unsalted softened butter (½ cup)
2 cups icing sugar, sifted
2 Tblsp milk
¼ – ½ tsp vanilla bean paste / vanilla essence

For the pink icing
1 cup icing sugar
1 tsp soft butter
A dash of red food colouring
2 tsp milk (approx)

Protip #3: Start by making the sponge cake layer; it’s the easiest bit!

The Cake Layer
•    Preheat oven to 180C
•    Line a square cake pan with baking paper – mine is about 20cm and it worked well
•    Beat eggs and vanilla (use an electric mixer!) while you gradually add the sugar. Continue beating until the sugar is all dissolved and the mix light and fluffy
•    Sieve the flour & cornflour, then gently fold it into the mixture
•    Pour the mix into your prepared cake pan and bake for approx 15 minutes. The cake should be golden and springy to the touch when you take it out
•    Remove the cake from the tin and place on cake rack to cool completely **

The Pastry Layers
•    Increase your oven temperature to 210C
•    Line 2 baking trays with baking paper and place one puff pasty sheet on each
•    Bake for about 10 minutes, until the pastry is well risen, golden and crispy looking
•    Leaving the hot pastry on the trays, gently flatten each sheet with the bottom of the (now empty) cake tin**
•    Using the cake tin as a template, trim the pastry sheets to the same size as the cake
•    Now leave the pastry on the baking trays to cool
Protip #4: Don’t take the pastry out too soon or you’ll need to redo this step. #life lesson!

The Butter Cream Layer
•    Beat the softened butter until smooth; use the paddle attachment of your electric mixer
•    Gradually beat in the icing sugar until well mixed & fluffy
•    Add vanilla to taste
•    Add the milk and beat again until a smooth consistency and texture is achieved
Protip #5: My first attempt at this was an epic (!) fail. Be patient. Taste as you go and make sure the end result really is smooth.

Preparing the Pink Icing
•    Sieve the icing sugar into a microwave safe bowl
•    Mix in the butter and enough milk to form a stiff paste
•    Add food colouring until you have a nice shade of pink 🙂
•    Microwave the icing 10 seconds, then stir well
•    Repeat this step until the icing mix is runny

Assembling the Cake
•    Place one baked puff pastry sheet on a serving plate & spread it with half the butter cream
•    Now spread half the jam on top of the cake and invert the cake onto the butter cream layer
•    Carefully spread the rest of the jam on top of the cake layer
•    Next spread the remaining butter cream on one side of the remaining sheet of baked puff pastry, then invert and position the pastry sheet on top of the other layers.
•   Pour the icing onto the top of the cake (slowly and carefully) and smooth with a knife / spatula
•    Pop the cake in the fridge to let the icing and mock cream firm up a bit

To Serve
•    Cut the cake into rectangles to serve
•    Use a serrated knife to do this. ‘Saw’ through the pastry gently so that you don’t squish the filling
Protip #6: This cake is SUPER sweet, so don’t make the slices huge!

Another version of this can be found in the NZ Women’s Weekly

Secretly Santa

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By agreement, our extended family Christmas festivities are hosted turn-and-turn-about at various family members’ homes. The host(ess) for the year generally decides on the lunch menu, orders the ham/turkey/other, and decides on a few other items to produce in-house. Then she recruits various family members assist with the rest of the catering in some way. Usually this involves someone being asked to bring some nibbles, a couple of people to bring salads, and one or two to get creative with desserts.

Everyone shares the load in some way and fine time is had by one and all. The day itself is usually full of noise and laughter, fun and frivolity. By the time we’ve enjoyed some snacks and a celebratory drink, had a swim and then worked our way through a long, lazy lunch, we’re all pretty much ready for a nap.

But wait… there’s still dessert to be conquered!

To give everyone some time to recover enough to enjoy the tasty treats on offer, this is when we usually get one or more of the youngsters to act as Santa and distribute the gifts. It tends to bump us all out of our food hangovers and generate some renewed interest – which we can then usually all sustain through dessert, coffee and eventual departure home to collapse in comfort.

Several years ago Boychilde came to me with an idea. He said he’d noticed that everyone was spending an awful lot of time and money running around buying gifts each year and that, as often as not, the gifts turned out to be things that the recipients didn’t really want – or already had. He wasn’t sure it was such a great plan and wondered what my thoughts were on introducing something different.

Although I genuinely appreciate the thought that goes into every gift I get, I definitely agreed and was on-side for a change of pace. The question then was how to change the system in such a way as to retain the happy Christmassey feel whilst simultaneously limiting expenditure, gift awkwardness and the headless-chook runaround of last minute gift gathering.

The idea of introducing something along the lines of a Secret Santa or Kris Kringel, where everyone in the extended family only bought – and received – one gift sounded like a plausible solution. The next step was to unleash the idea on the rest of the family. We thrashed out  a few more details and, rather to my surprise, the siblings, nieces and nephews all jumped on board with alacrity. I guess the timing was right for everyone.

As a group, we decided on the budget for the Secret Santa gifts, then agreed that it would be an even better idea we each come up with a list of three items to that set dollar value for their Santa to choose from. This way everyone’d get something they wanted… but they wouldn’t know exactly what until they opened their gift just before dessert-time. Perfect!

We got together for a pre-Christmas afternoon tea about a month before d-day, consumed fruit mince pies and each drew one of the lists out of a hat. Then it was up to each of us as to what we chose from that list. We’d each bring our wrapped mystery Santa-gift (for a specific individual) along on Christmas day, pop it under the tree anonymously, and wait for the before-dessert grand reveal.

And so a new family tradition was well and truly born. This year is our 10th Secret Santa family gathering (time flies!) and I’ve had fun with my Xmas shopping – which is still a refreshing change after years of dreading it! This year my niece and her daughters, with help from my sister and her family, is hosting the event – and it’s going to be fabulous.

Bring it on, Secret Santas 🙂

Rainy Sunday Baking

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It’s always deeply satisfying to make tasty things for my family (and pets), and this week is no exception.

With Cassie and Molly both at school this term, we’re going through a prodigious amount of puppy training treats. This week I’m trying out something new: Tuna Fudge. I found the recipe on the dog club’s website and thought it would provide some variation for the (not at all picky) dogs. It’s a much less messy and time consuming option than the liver treats I made a couple of weeks ago, so I may stick to these for a while. I did change the recipe slightly, using one cup of plain flour + (about) ¾ of a cup of polenta (corn meal) in place of the wholemeal flour.  The dogs approve 🙂

tuna fudge_31jul16

While the training treats were baking, I did the final preparation of some Rosemary Seasalt Dutch Oven Bread for our lunch. I mixed up the dough yesterday, using ½ a cup of my excess sourdough starter in place of the suggested amount of active dry yeast. This may be what resulted in the bread not rising a whole lot (and thus turning out pretty dense), but the crust was absolutely delicious!

I’ll do some research into getting the quantity of starter right, but will definitely make it again. So much yum – particularly on a blustery winters day. There’s not a lot out there to beat freshly made (hot) bread with lashing of butter!

rosemary seasalt sourdough_31jul16

What I need now is a really great chicken and corn soup recipe to try out as an accompaniment… Any suggestions?

Multigenerational living

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When I was about nine or ten years old, my maternal grandparents came to live with us for a while. Grandad was poorly and Gran needed help, so my bedroom became theirs and my kid brother and I shared his very large room. It was no big deal for the two of us – and having the grandparents around was fun.

Perhaps that’s when I first took on board the idea that multigenerational households are a logical way of life for families. Clearly I’m not alone in thinking so. According to the City Futures Research Centre, more and more Australian families are choosing to live this way. For some families this includes adult children who either continue to live at home or move back in for a while, and/or ageing parents or grandparents who move in with their children rather than entering an aged-care facility.

This shift could be happening for any number of reasons, but it seems to me that it’s at least partly a practical response to increasing societal pressures. The job market is uncertain and very mobile, house prices, childcare and living expenses continue to climb whilst wages remain static or, at best, creep up gradually. We’re all living longer, but may not have anticipated the sharp cost increases or our continued longevity. The result in many cases is that superannuation/pension schemes may not provide an adequate income to last the distance.

There are any number of pluses to multigenerational households, such as shared expenses, assistance with child-care and transport, shared cooking and shopping duties, company and conversation, and being able to keep an eye on one’s ageing parents. It also provides ongoing training for children, adults and older people in getting along together, and can narrow the generation gap through sharing.

However, adult children often feel that parents never quite view them as having grown up, which can result in ongoing conflict. Ageing parents moving in with a family may also experience this roadblock. Other issues that could arise are differing needs for quiet, privacy, special diets, personality conflicts, mobility assistance, sharing of chores, and clarifying financial arrangements – to name just a few. If not addressed up front and managed on an ongoing basis, any or all of these things can result in a household imploding.

Whilst I acknowledge that it’s not something everyone might want to do, I believe that the positives of multigenerational households far outweigh the negatives. But it does require ongoing mindful engagement from all parties. As long as the group communicates respectfully, plans and remains flexible, most things can be worked out.

Last year our household grew by three cats, four chicken, a number of quail – and an adult child and her partner. After 11 months they were ecstatic to finally move into their own house – and we were pretty happy to not longer have the noisy (!) chickens in the front yard. But the four of us managed to work around each other pretty well all year, having talked about how to manage issues in advance. It can work 🙂

chickens and mollypup_dec2014

Construction complete

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I started this chicken piñata on a whim a couple of weeks ago, mostly to fill time whilst puppy-sitting. But, as it progressed,  the process started to become quite compulsive. The simple balloon body soon grew a neck, another (smaller) balloon for a head, a tail (constructed in two stages), a beak, plumage and, finally, a pair of very handsome feet.  Wet weather is not ideal for this sort of project, but it can be done. Each stage involved many strips of very sticky papier mâché, followed by some time in front of my hair dryer and/or the heater to dry and harden the layers.

It took us 16 days to shape the body, apply 6-7 layers of papier mâché (some areas needed extra, for strengthening), cover it with two layers of paint, add some fine details, insert strings to hang it up, cut a hatch in the top and then finally fill it with lollies. All in all it took about 40 hours from start to finish.  A long haul, but we both had lots of fun and found it both creative and surprisingly relaxing.

 

pinata early stages

pinata final stages

pinata completed_7may2016