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Ingredients
| salted butter: 1 lb (softened) |
| all-purpose flour (unsifted): 4 cups |
| sour cream: 2 cups |
| granulated sugar: 3/4 cup |
| all-purpose flour (unsifted): 5 Tbl |
| salt: 1/4 tsp |
| 2% milk: 2 cups (scalded) |
| eggs: 4 (yolks//beaten) |
| vanilla extract: 1 tsp |
| sweetened condensed milk: 2 14floz cans |
| eggs: 6 (yolks//beaten) |
| vanilla extract: 2 tsp |
| salted butter: 0.5 lb (softened) |
Napoleon Torte
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
7 min -
Servings
1 serving(s)
Tags
- To make pastry, cut butter into flour until crumbly and blend in sour cream.
- Form dough into 10 balls.
- Cover each with wax paper and refrigerate overnight.
- Allow dough to stand at room temperature for 15 minutes, then roll each ball into a wafer thin circle on a lightly floured board.
- Prick all over and bake at 350 degrees F.
- for 7 to 10 minutes.
- Cool.
- To make filling# 1--Mix together sugar, flour and salt in top of double boiler.
- Gradually add hot milk, stirring constantly.
- Cook and stir until mixture thickens.
- Pour a small amount over egg yolks, mix thoroughly and pour back into hot mixture.
- Cook for 2 minutes.
- Cool, then add vanilla.
- To make filling# 2--Pour milk into top of double boiler and cook, stirring frequently, until thickened- about 30 minutes.
- Add egg yolks slowly in a thin stream, stirring constantly.
- Add vanilla.
- Cook and stir for 10 minutes.
- CHILL.
- Beat butter until fluffy, then slowly beat in chilled milk mixture.
- TO ASSEMBLE TORTE: Place one layer of pastry on a platter and spread with either filling.
- Continue stacking, alternating fillings, until 1 layer of pastry remains.
- Frost top and sides with remaining filling.
- Crush remaining pastry layer and cover torte with crumbs.
- Refrigerate for several hours.
- Serves 30.