Abura-age Napoleon Cakes

Name: Abura-age Napoleon Cakes
Yield: 4 servings
Cuisine: American
Ingredients: 6 Aburaage; 250 ml ☆Soy milk (or milk); 20 grams ☆Frozen kabocha squash (peeled and strained); 30 grams ☆Sugar (cane sugar); 20 grams ☆ Corn starch (or joshinko); 25 grams ☆Margarine (or butter); 1 ☆Vanilla essece; 1 Powdered sugar, mint leaves, etc

cookpad.japan @cookpad_jp

I happened to see this Napoleon cake recipe in a magazine!!

For more details on how to make this mock custard cream, refer to!!

If you leave them for a while after you make them, the crispy abura-age will harden from the moisture of the custard cream. So layer them right before serving. Recipe by yushuryo

I happened to see this Napoleon cake recipe in a magazine!!

For more details on how to make this mock custard cream, refer to!!

If you leave them for a while after you make them, the crispy abura-age will harden from the moisture of the custard cream. So layer them right before serving. Recipe by yushuryo

cookpad.japan @cookpad_jp

I happened to see this Napoleon cake recipe in a magazine!!

For more details on how to make this mock custard cream, refer to!!

If you leave them for a while after you make them, the crispy abura-age will harden from the moisture of the custard cream. So layer them right before serving. Recipe by yushuryo

I happened to see this Napoleon cake recipe in a magazine!!

For more details on how to make this mock custard cream, refer to!!

If you leave them for a while after you make them, the crispy abura-age will harden from the moisture of the custard cream. So layer them right before serving. Recipe by yushuryo

Saved

Ingredients

4 servings

6Aburaage
☆ Custard cream (Recipe ID: 1260437)
250 ml☆Soy milk (or milk)
20 grams☆Frozen kabocha squash (peeled and strained)
30 grams☆Sugar (cane sugar)
20 grams☆ Corn starch (or joshinko)
25 grams☆Margarine (or butter)
1☆Vanilla essece
1Powdered sugar, mint leaves, etc

Saved

Steps

1

Blanch the aburaage for 2-3 minutes and drain. When the aburaage has cooled, squeeze and drain the water.
2

Make the custard cream. Heat the ☆ ingredients except vanilla essence over medium heat and keep stirring. Once it comes to a boil, turn the heat down to low and mix for 2 more minutes.
3

Add vanilla essence and mix. Turn off the heat and let it cool.
https://cookpad.wasmer.app/us/recipes/149651-egg-and-dairy-free-custard-cream

Egg and Dairy-free!! Custard Cream
4

Spread out the aburaage from Step 1, and cut each piece into thirds. (You'll have 18 pieces in total but use 16)
5

Place on the edge of a large heatproof plate with space in the middle as shown in the photo. Microwave for 5 minutes uncovered.
6

Once all the aburaage have cooked in the microwave, let them cool. Stack the aburaage and the custard cream in alternating layers to make four layers.
7

Sprinkle with powdered sugar or cocoa powder, or top with mint leaves and they are done.
8

Cut the aburaage into 6 equal pieces in Step 4. Halloween Napoleon cakes.