Скачать или смотреть Bold & Tangy Lemon Napoleon Cake | Puff Pastry Layered Dessert

🍋 Lemon Napoleon Cake

Lemon Curd Cream Filling:
Ingredients:
• 1 cup (240 ml) lemon juice
• Zest from 2 lemons
• 1 cup (200 g) granulated sugar
• ½ cup (115 g) unsalted butter, room temperature
• 3 large egg yolks
• 1 whole large egg
• 1 cup (240 ml) heavy whipping cream
• 8 oz (225 g) cream cheese
• ½ cup (60 g) powdered sugar

Pastry Layers:
Ingredients:
• 800 g puff pastry sheets

Instructions:
1. In a saucepan, whisk together lemon juice, lemon zest, sugar, butter, egg yolks, and the whole egg.
2. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon. Do not boil.
3. Strain through a fine sieve for a smooth texture.
4. Stir in the butter until melted and combined.
5. Let cool completely at room temperature, then refrigerate until firm.
6. Preheat the oven to 400°F (200°C).
7. Roll out puff pastry sheets if needed and place them on a baking sheet lined with parchment paper.
8. Prick all over with a fork to prevent excessive puffing.
9. Bake for 12–15 minutes, or until golden brown. Cool completely.
10. Once cooled, carefully split each baked pastry sheet into thinner layers using a knife or by gently separating along the flakes.
11. Mix cream cheese with powdered sugar until smooth.
12. Whip the heavy cream until soft peaks form. Add the cream cheese–powdered sugar mixture and beat until stiff peaks form.
13. Gently fold the cooled lemon curd into the whipped cream mixture until smooth and mousse-like.
14. Place one pastry layer in a pan with higher edges lined with food wrap. Spread evenly with lemon cream.
15. Repeat layering pastry and cream until all layers are stacked.
16. Save some cream and a few smaller pastry pieces for decorating.
17. Press the cake gently to even out the layers.
18. Cover and chill for at least 6 hours, preferably overnight, to allow the flavors to meld and the layers to soften slightly.
19. Spread the reserved cream around the outside of the cake.
20. Crush the saved pastry pieces and sprinkle them over the cream sides.
21. Decorate with thin lemon slices or zest curls.
22. Slice carefully, serve, and enjoy!

Note! This cake is bold and tangy with a strong lemon flavor 🍋. If you prefer a milder taste, the best approach is to add the curd gradually and taste the cream as you go until it’s perfect for you. I personally love it extra sour, but adjust it to your liking! 🍋🍋🍋

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