I am a college guy from Ohio and that i chose to make this cake for the exchange student from Kyrgyzstan, because she stated it had been her favorite, also it switched out amazing! It certainly looked daunting in the beginning, but when you spend some time (I required 4 hrs, mostly since i used a baking stone rather than cookie sheets, which bending my baking time) you are able to most definitely get this to. Everybody loved it and my grandmother stated it had been the prettiest factor she's ever sampled! When I stated, I made use of a baking stone, which made all the layers perfectly light brown and did not burn the bottoms. I drenched our cake overnight because our exchange student stated they always did that home, also it switched out well. It had not been saturated whatsoever, but when you'll need a a bit more crunch, most likely only soak for several hrs. The predominate taste was lemon zest, due to the entire lemon, therefore if you are not really a huge lemon fan, maybe only zest 1 / 2 of the lemon. I do not love or hate lemon, however i really loved the taste. So, if your college guy from Ohio with fundamental kitchen inteligence could make this, anybody can! Enjoy.
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