Traditionally a pound cake, like the name suggests, uses a pound of each ingredient, 1 pound of fat, 1 pound of sugar, 1 pound of flour and 1 pound of eggs. We used a lighter recipe and a smaller yield too. This is a cake with high fat content and we use the creaming method (combining sugar and fat first) to make the dough. We get a fine grain with moist crumb, the crust is thin and tender.

Napoleon in the picture below, also known as mille-feuille is made by layering puff pastry with a filling, in this case we used Pastry Cream. The layers of pastry are then topped with a glaze, we used Cheesecake filling here and the pattern was created with some chocolate Ganashe.