The Drunken Napoleon Cake – a delicious recipe with milliliters beer, canola oil, Flour, corn starch, sugar, milliliters. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 F. Mix the beer and canola oil, sift in the flour and mix with the mixer until it comes together.
2
Divide the batter in 8 equal parts.
3
Flatten the batter until is very thin.
4
Bake it for 10-12 minutes, until brown.
5
Mix together 4 tbs of flour and the corn starch, then add it to 250 ml of water and mix well until dissolved.
6
Boil the 750 ml of water with 2 cups of sugar, when the mix starts to boil and the sugar is dissolved, add the flour-corn starch mixture. Bring it to boil and on low heat stir and cook until is thick like a sauce. Cool completely.
7
Cool the shortcakes completely.
8
Frost shortcakes with frosting and sprinkle with nuts.
9
Let it stay couple of hours or overnight before serving.
1281
kcal
Calories
63
g
Fat
172
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 250 milliliters beer, 250 milliliters canola oil, 3 cups Flour ( + 4 tbs for the frosting), 1 tablespoon corn starch, and more.
Yes, The Drunken Napoleon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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