Napoleon "Cake"

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Fluffy layer cake with a citrus hint.

Preparation time: 25 min
Cooking time: 15 min @ 400° , Refrigerate 1 hr

Serves: 12


1 sheet frozen puff pastry, thawed

Cream filling;
8 oz Neufchatel cream cheese, softened
8 oz mascarpone
3/4 cup powdered sugar
1 tsp grated orange rind

1 cup powdered sugar
1 tbsp + 1 tsp warm water
1/3 cup semisweet chocolate chips, melted


Heat oven to 400°. Coat baking sheet wiht cooking spray. On floured surface, unfold pastry. Roll out to 14 x 10-inch rectangle. Cut lengthwise in half (two 14 x 5-inch rectangles) Place on sheet. With fork, prick surfaces.

Bake at 400° oven until slightly puffed, 15 min. Remove to wire rack, let cook. With serrated knife, split each peice horizontally in half, seperating into 2 rectangles.

In large bowl, beat cream cheese, mascarpone, sugar and rind until smooth.

In bowl, mix sugar and water. Spread on uncut side of one pastry rectangle. Pipe chocolate in parallel lines, 1-inch apart, crosswise over top of glazed pastry. Drag toothpick across chocolate to feather lines, lenghtwise in alternate directions, 1-inch apart. Let stand for 15 min.

Place one rectangle, cut side up, on platter. Spread with a third of filling. Continue layering with remaining pastry and filling, ending with decorated top. Refrigerate 1 hour. Slice with serrated knife.

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