We Try ……. An Agi Napoleon

As we are nearing an end to the Easter holidays, we thought we would buoy our spirits with a little treat, to wit an Agi Napoleon, as spotted by Nigel in our local Europa supermarket.

It was very much a blind tasting, as the illustration on the packet gave little away, other than it being “cake with vanilla flavoured cream”,  where Nigel thought that it looked like a cake that was covered in some sort of crumb or coconut?

The writing yielded little too, as it was super, super tiny which was hard to decipher, even when wearing glasses …….

…… but there again, being a stranger to a new comestible has never deterred us in the past ………

…… so, all we really knew was it was on the calorific side and from Darrell’s research, that the “real” Napoleon cake originated from Russia which in real life, full size and not in a packet looks a truly wonderous delight.

Once our cake was unwrapped again, we were still none the wiser ……….

……. but once cut in half, oooooooooooooooo my life, the filling, now that’s what we call a most ample sufficiency!

But ……. how did it taste? Well, bearing in mind we have an abnormally sweet tooth that is off the scale, this may not be for everyone, however, we absolutely LOVED it.  Nigel described it as a flaky pastry version of a Tunnock’s Teacake, but with a thicker, creamier centre. The pastry was on slightly chewy side as opposed to crispy and flaky, but that’s just nit picking!

We will definitely be buying more of a special occassion type nature, perhaps, Darrell suggested, served with vanilla ice-cream and a few strawberries, to help eke them out, as a summer time treat?  A resounding find by the little fella and a 9.5 rubles on our world famous Richter Scale of Noms

……… now to fight over the very last piece! What are we like?

Napoleon Cake …….” Originating in Russia, the Napoleon cake is composed of many layers of puff pastry with a whipped pastry cream filling and encrusted with more pastry crumbs. After assembling, the cake is chilled overnight to allow the pastry layers to soften and absorb some of the cream. The Napoleon cake takes inspiration from the French mille-feuille or Napoleon dessert, which is also traditionally made with layers of puff pastry and pastry cream, but it isn’t the same dessert. While a Napoleon dessert has just a few thicker layers of pastry and cream, the Napoleon cake traditionally has at least 8 very thin layers of pastry spread with cream—and sometimes as many as 12! It’s more similar to a crepe cake than it is to a traditional Napoleon dessert”