Lemper Napoleon Cake
 Ingredients  g
Group A – Base  
Pettina Chiffon Cake mix 400
Eggs 500
Water 40
Fino Cake Gel 10
Oil 80
Bakels Golden Sauce As needed
Mayonnaise As needed
Chili Sauce As needed
Chicken Lemper Puff Pastry 4 pcs
Preparation Procedure
  1. Beat all ingredients in Group A, except vegetable oil, at low speed for ± 1 minutes. Apply the same procedure for Group B.
  2. Continue beating at medium speed for 8 minutes until fluffy.
  3. Insert vegetable oil at low speed into Group A and mix thoroughly.
  4. Prepare a pan with a size of 24 cm X 24 cm @ 200 gr and lay a piece of baking paper.
  5. Bake the cake batter in the oven at 180°C, for 15 minutes.
  6. Stuffed the crushed Chicken Lemper Puff Pastry for that fascinating crisp beyond the softness of the sponge.
  7. Fold the sponge and drizzle the sauces as a garnish.

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