Traditional Chinese Napoleon Cream Cake: Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese Napoleon Cream Cake. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1383 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Napoleon Cream CakeRaw material formula Cake base: 750g Fuqiang flour, 2kg fresh eggs, 900g white sugar, 150g corn flourWater-oil puff pastry: 700g Fuqiang powder, 350g lard, 150g fresh eggs, 800g butter cream sugar, appropriate amount of vanillinPreparation method 1. The method of making the cake base is the same as that of the flower cake: the method of making the meringue is the same as that of the egg tart crust. Divide each into two plates before putting in the oven. …

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