photos by fibergal: top: Oopsie batter spread in a greased jellyroll pan and baked; middle: Napoleon after layering; bottom: ready to serve and enjoy!
This is a beautiful dessert skillfully put together by fibergal. She is, as you can see, very talented, and was kind enough to share her recipe and pictures with the world so that you, too, may have a little Napoleon in your life (not the real one, but the better tasting one).
Fibergal’s Boston Cream Napoleon
3 ounces cream cheese
2 packets Splenda
1/8 tsp cream of tartar
pinch of salt
1 small Sugar free instant French Vanilla Pudding (Great Value)
1 & 1/2 cups of 1% Milk
1/3 Cup Heavy Whipping Cream
2 Tablespoons Sugar Free Chocolate Syrup (Great Value)
Preheat oven to 300 defrees F.
On high speed (with a mixer), mix whites with cream of tartar until stiff peaks form. In a separate bowl, mix yolks with the Splenda, cream cheese, and added salt. Combine yolk mixture by barely folding it in with the whites.
Bake in a medium-sized jelly roll pan on a silpat sprayed with Pam for 27 minutes at 300°. Cooled. Cut into 4 equal strips.
Mix pudding with milk, and layer like a Napoleon or Lasagna. Mix whipping cream with 1 tablespoon of chocolate syrup and whip until frosting-like in thickness. Drizzle the top with the rest of the syrup. Chill for 4 hours.
Chef’s note: Rave reviews! Loved how light and airy the cake was. Pudding was thick and luscious and the chocolate was, well, chocolatey. Most definately a keeper! I can’t wait to play with the Oopsies some more, thank you Cleo for making the best mistake ever! (me: I’ll keep making mistakes if you keep cooking like that!)
= 5 servings of Finished Cake (with 1/3 cup leftover pudding)