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French Raspberry Napoleon

Servings:
for two portions Servings
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Ingredients

  • 3 eggs
  • 1/4 pound sugar
  • 1/4 pound flour
  • 2 tablespoon butter
  • 1 teaspoon vanilla extract
Cream:
  • 3 eggs
  • 1/4 pound sugar
  • 1/4 pound flour
  • 2 tablespoon butter
  • 1 teaspoon vanilla extract
  • 2 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1/4 cup powdered sugar
Fruit and flavoring:
  • 3 eggs
  • 1/4 pound sugar
  • 1/4 pound flour
  • 2 tablespoon butter
  • 1 teaspoon vanilla extract
  • 2 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1/4 cup powdered sugar
  • 2 pint raspberries
Garnish (optional):
  • 3 eggs
  • 1/4 pound sugar
  • 1/4 pound flour
  • 2 tablespoon butter
  • 1 teaspoon vanilla extract
  • 2 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1/4 cup powdered sugar
  • 2 pint raspberries

Preparation

Baking Directions:

1) Put the 3 large whole eggs and the 1/4 lb.

of sugar in a metal bowl from a kitchen blender (such as a Kitchen Aid).

2) Put over a double boiler till it reaches about 100-degree temperature, stirring once in a while, then remove from heat.

3) Attach the bowl to the Kitchen Aid, attach the whip, and whisk until the mixture is fluffy and has cooled off (this will take about five minutes).

4) Meanwhile, sift the flour (preferable unbleached) on a piece of parchment paper.

5) Melt the butter.

6) Prepare a 1/4-inch sheet pan, brush with a little butter and cover with a piece of parchment paper.

7) After the egg/sugar mixture is cool and fluffy, detach and fold in carefully the sifted flour in small stages, being careful to fold in some air at the same time.

We want it to be a light and airy cake.

8) Once the flour has been incorporated, add the vanilla and the melted butter.

9) Pour the mixture onto the designated sheet pan and bake for approximately 4-5 minutes in a convection oven or 8-10 minutes in a conventional oven (oven has to be preheated to 350 degrees).

10) Allow to cool, then cut out with a round pastry cutter into 3 large circles, or into 3 triangles.

These will be used to make the cake layers.

11) Flavor the cake using simple syrup, kirschwasser, or Grand-Marnier by either brushing the liquid onto the cake with a pastry brush, or sprinkling onto cake from a bottle (this can be accomplished by partially covering the opening with thumb while pouring).

12) Whip up the cream with the vanilla and powdered sugar.

13) Layer the top of each of the 3 cake layers with the cream and raspberries.

14) Decorate with powdered sugar, fresh mint, and raspberry sauce or another fruit dessert sauce.