Napoleon Torte

Total Time: 37 mins Preparation Time: 30 mins Cook Time: 7 mins

Ingredients

• 1 lb butter, softened
• 4 cups flour
• 2 cups sour cream
• 3/4 cup granulated sugar
• 5 tablespoons flour
• 1/4 teaspoon salt
• 2 cups milk, scalded
• 4 egg yolks, beaten
• 1 teaspoon vanilla
• 2 (14 ounce) cans sweetened condensed milk
• 6 egg yolks, beaten
• 2 teaspoons vanilla
• 1/2 lb butter, softened

Recipe

• 1 to make pastry, cut butter into flour until crumbly and blend in sour cream.
• 2 form dough into 10 balls.
• 3 cover each with wax paper and refrigerate overnight.
• 4 allow dough to stand at room temperature for 15 minutes, then roll each ball into a wafer thin circle on a lightly floured board.
• 5 prick all over and bake at 350 degrees f.
• 6 for 7 to 10 minutes.
• 7 cool.
• 8 to make filling# 1--mix together sugar, flour and salt in top of double boiler.
• 9 gradually add hot milk, stirring constantly.
• 10 cook and stir until mixture thickens.
• 11 pour a small amount over egg yolks, mix thoroughly and pour back into hot mixture.
• 12 cook for 2 minutes.
• 13 cool, then add vanilla.
• 14 to make filling# 2--pour milk into top of double boiler and cook, stirring frequently, until thickened- about 30 minutes.
• 15 add egg yolks slowly in a thin stream, stirring constantly.
• 16 add vanilla.
• 17 cook and stir for 10 minutes.
• 18 chill.
• 19 beat butter until fluffy, then slowly beat in chilled milk mixture.
• 20 to assemble torte: place one layer of pastry on a platter and spread with either filling.
• 21 continue stacking, alternating fillings, until 1 layer of pastry remains.
• 22 frost top and sides with remaining filling.
• 23 crush remaining pastry layer and cover torte with crumbs.
• 24 refrigerate for several hours.
• 25 serves 30.