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Napoleon Cake With Whipped Cream (napoleon Schaumtorte)

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“This cake does not have any baking powder. It is raised by the egg whites. A lovely torte.”
READY IN:
40mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 1 egg
  • 7 egg yolks
  • 34 cup sugar
  • 1 12 cups almonds, grated
  • 8 tablespoons bittersweet chocolate, grated
  • 1 teaspoon candied orange peel or 1 teaspoon orange rind
  • 2 tablespoons cake crumbs (or fine bread crumbs)
  • 7 egg whites, stiffly beaten
  • FOR THE FILLING
  • 1 cup heavy cream
  • 2 12 tablespoons sugar
  • FOR THE CHOCOLATE ICING
  • 1 cup sugar
  • 12 cup water
  • 4 12 ounces unsweetened chocolate
  • 1 tablespoon butter

Directions

  1. FOR THE CAKE: Beat egg, egg yolks, and sugar until creamy. Add almonds, chocolate, orange peel, and cake crumbs; continue beating. Fold in gently stiffly beaten egg whites. Bake in two greased and floured 8 or 9 inch cake tins in 300 degrees F. oven for 20 to 25 minutes or until toothpick inserted in center comes clean. When cool split each cake into 2 layers. Spread cream, whipped and sugared, between layers. Pour chocolate icing over top layer.
  2. FOR THE ICING: Cook sugar with water until it spins a heavy thread. Melt chocolate in double boiler; add butter. Add hot syrup gradually, stirring constantly until smooth and until mixture coats spoon.
  3. Viennese Cooking.

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