Napoleon slices

Ingredients for 1 servings:

• 4 m.-sized eggs
• 180 g sugar
• 200 g flour
• ½ pack of baking powder
• 8 tbsp water
• 4 m.-sized eggs
• 180 g sugar
• 180 g flour
• ½ pack of baking powder
• 20 g baking cocoa
• 8 tbsp water
• 1 liter of milk
• 100 g sugar
• 3 packs of vanilla pudding powder
• 500 g margarine
• 1 marzipan cover
• 200 g dark chocolate coating

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

refined, approx. 10 pieces

For the light sponge cake, beat the egg whites with sugar and water until frothy. Then stir in the egg yolks and finally gently fold in the flour and baking powder. Bake the mixture at 200°C (top/bottom heat) for 10-12 minutes. Prepare the dark sponge cake in the same way, but mix the cocoa powder with the flour. Bake the mixture at 200°C (top/bottom heat) for 10-12 minutes. Make a pudding from the milk, sugar and pudding powder. The pudding can be made the day before and cooled. Beat the margarine until frothy and add the cooled pudding a tablespoon at a time. Place the first sheet (light or dark) crosswise on the worktop and spread with a little cream. Place the second sheet on top and spread the cream as well. Now cut this sheet into 3 equal strips. In my case, one strip was 13 cm. Now place all the strips on top of each other on a large wooden board. Place the board horizontally on the worktop, extending all the way forward to avoid cutting into the worktop. Cut the sponge strips diagonally from corner to corner using an electric knife. (Do not cut on the surface, but from one corner of the upper board to the opposite corner of the lower board.) Now place the triangles together so that the light and dark sides are touching. Spread the outside with the remaining cream, cover with marzipan, and pour the melted chocolate coating on top. Decorate the pastries and enjoy. The slices freeze well and can simply be thawed when needed.