Napoleon cake is essentially a mille-feuille or vanilla slice, if you are from UK or Australia. The Grand Café’s version is made up of three layers of puff pastry, and in between each layer of pastry is the generous filling of rich and creamy crème pâtissière. A thin layer of icing is spread across the top of the pastry which to my surprise is not overly sweet and rather delicious. A small dollop of raspberry coulis is served on the side to help cut through the richness of the pastry and give a bit of a refreshing touch. Like Ibsen, none of us were talking to each other while we were enjoying the cake.

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