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Sfoglia cake

post #1 of 10
Thread Starter 
Hi everyone. I'm hoping someone can help me with the makings of this Italian Sfoglia cake. What is it made up of exactly. I know puff pastry and cream and in some cases strawberries, but in what proportions? I keep getting different answers. I need to make one for Sunday and would love to get it right the first time. Thanks in advance!!
post #2 of 10

I never knew the name of that cake, but I did a search and YUM!  like a napoleon, sort of... maybe @siduri who is in Rome and a super home baker will help you out...

post #3 of 10

Thanks for the good word, kaneohegirl, but i don't really know this cake.  The Italian pastry shops abroad have different stuff than what they make in Italy, sometimes, though they may make this but I'm not a fan of sfoglia (puff pastry) so i may not have had it. 

 

Sfoglia usually means puff pastry. 

 

I looked at a few italian cooking websites and what i can see is that it may be a layer of puff pastry, a layer of i believe it's st honore filling (a thick pastry cream made with eggs and flour, with beaten eggwhites folded in at the end, then layered - a layer of puff pastry, a layer of the pasry cream, a layer of crumbled puff pastry and a layer of whipped cream.  Alternatively, i saw some with a layer of puff pastry on the top and the bottom and the pastry cream in the middle.  But describe what it is you ate and maybe we can help

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #4 of 10

In France it's simply called a "(tarte) millefeuille", which is the French translation of sfoglia.

It's very popular in my own country where we call it tompoes or tompouce. It always comes as an individual portion. I never made one of those in my life. It looks like this (many times there's not a middle puff pastry layer);

 

 

Maybe this short video will help, even if it's in dutch; http://www.een.be/programmas/dagelijkse-kost/recepten/tompoes

 

->He makes the cream (which is a thick crème patissière) with HALF of these ingredients;

  • 1 l milk
  • 12 yolks
  • 180 g sugar
  • 40 g cornstarch (Maizena)
  • 30 g flour
  • 1 vanilla pod
     

 

->He makes the sugar glazing with; (note; this glazing is always somewhat soft and sticky)

  • 1 eggwhite
  • 250 g icing sugar
  • 1 small dash of water
post #5 of 10
Thread Starter 
Thanks everyone. I'm going to try making one tonight or tomorrow.
I have never eaten one myself. Maybe now is the time to try one. I'll keep you all posted. smile.gif
post #6 of 10

@lilia please post some pictures of your creation here so that we can drool over it!

post #7 of 10
Thread Starter 
Update - I made it on Sunday. 3 layers of thin puff pastry, Chantilly cream and sliced strawberries inside. Then all topped with more chaintilly cream and whole strawberries. I couldn't believe that I had never eaten one before. It was amazing!! Was made as a half slab for a birthday party. Can't wait to make a smaller version to enjoy. I will post pics as soon as I can upload them smile.gif
post #8 of 10
post #9 of 10
Quote:
Originally Posted by ChrisBelgium View Post
 

In France it's simply called a "(tarte) millefeuille", which is the French translation of sfoglia.

It's very popular in my own country where we call it tompoes or tompouce. It always comes as an individual portion. I never made one of those in my life. It looks like this (many times there's not a middle puff pastry layer);

 

 

Maybe this short video will help, even if it's in dutch; http://www.een.be/programmas/dagelijkse-kost/recepten/tompoes

 

->He makes the cream (which is a thick crème patissière) with HALF of these ingredients;

  • 1 l milk
  • 12 yolks
  • 180 g sugar
  • 40 g cornstarch (Maizena)
  • 30 g flour
  • 1 vanilla pod
     

 

->He makes the sugar glazing with; (note; this glazing is always somewhat soft and sticky)

  • 1 eggwhite
  • 250 g icing sugar
  • 1 small dash of water

Oh my God. Yummmmmmmm!!!

post #10 of 10
Quote:
Originally Posted by ChrisBelgium View Post
 

In France it's simply called a "(tarte) millefeuille", which is the French translation of sfoglia.

We just say "un millefeuille" (no "tarte" which is more for round, fruit tartes)

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