Napoleon Slice, the Old Fashioned Way

    1 hour 10 minutes

    When I was a kid, this is the way Napoleons were made. Cake, jam, pastry centre and icing on top.


    Victoria, Australia
    35 people made this

    Makes: 1 cake

    • 1 sheet puff pastry
    • 200g butter, softened
    • 1 1/2 cups caster sugar
    • 2 teaspoons vanilla
    • 4 eggs
    • 1 3/4 cups self raising flour
    • 1/2 cup cream
    • raspberry jam, as needed
    • Icing
    • 3 cups icing sugar
    • 2 teaspoons strawberry essence
    • 3 drops pink food colouring
    • 1/4 cup milk, approximately

    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. Preheat oven to 200 degrees C. Grease, flour and line the bottom of a square cake tin.
    2. Using a flat baking tray, bake puff pastry sheet until nicely brown. Remove from oven and turn temperature down to 180 degrees C. Let pastry cool.
    3. Cream butter, sugar and vanilla. Add eggs one at a time, beating well. Fold in flour and cream in two batches. Spoon batter into tin and level.
    4. Cook for approximately 40 minutes or until a skewer comes out clean. Let cool.
    5. Cut cake in half (side to side). Spread each half with a thickish layer of jam.
    6. Cut pastry to fit on cake (bottom part).
    7. Place top section of cake on top of pastry. Ice.
    8. Icing:

    9. Mix all together but add one tablespoon milk at a time until spreading consistency.


    You can use a packet vanilla cake mix if preferred.

    See it on my blog

    shazzies cookbook

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