Napoleon Torte

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 cup unsalted butter
• 4 cups flour
• 1 cup sour cream
• 2 tablespoons cold water
• 3/4 cup sugar
• 5 tablespoons flour
• 1/4 teaspoon salt
• 2 cups milk, scalded
• 4 egg yolks, beaten
• 1 teaspoon vanilla extract
• chopped fresh fruit (optional) or berries (optional)
• melted chocolate (optional)
• jam (optional) or jelly (optional) or chopped nuts, may be added if desired (optional)
• 2 (14 ounce) cans sweetened condensed milk
• 6 egg yolks, beaten
• 2 teaspoons vanilla extract
• 1 cup butter, softened
• chopped fresh fruit (optional) or berries (optional)
• melted chocolate (optional)
• jam (optional) or jelly (optional) or chopped nuts, may be added if desired (optional)

Recipe

• 1 dough: cut butter into flour then blend in the sour cream and water.
• 2 form 8-12 balls, then flatten into discs, wrap in plastic wrap and refrigerate overnight.
• 3 the next day, remove the dough from the refrigerator and let sit 15 minutes or until dough is pliable enough to be rolled out.
• 4 roll each disc into a paper-thin circle on a lightly-floured surface, then prick all over with a fork and bake at 375f for 7-10 minutes or until golden brown.
• 5 a pizza pan or a stone makes a good surface for cooking your layers.
• 6 each layer must be cooked individually.
• 7 if your dough gets too soft while you are rolling and baking, put it back in the refrigerator until it is hard enough again.
• 8 filling#1: mix sugar, flour and salt in top of double boiler.
• 9 gradually add hot milk, stirring constantly.
• 10 keep on heat, stirring until mixture thickens.
• 11 spoon a small amount of milk mixture gradually (~1/4c) into your egg yolks, mix thoroughly.
• 12 this will prevent your eggs from cooking by gradually raising their temperature.
• 13 after you have spooned the milk mixture into the eggs, pour the eggs into the milk mixture.
• 14 cook for 2 minutes.
• 15 cool, then add vanilla and extras if desired.
• 16 filling#2: add both cans of milk to top of double boiler and cook, stirring frequently, until thickened (~30min).
• 17 add egg yolks slowly in a thin stream, stirring constantly.
• 18 add vanilla.
• 19 cook and stir for 10 minutes.
• 20 chill in refrigerator.
• 21 beat butter until fluffy, then slowly beat in chilled milk mixture.
• 22 add extras if desired.
• 23 assembly: place one layer of pastry on a platter and spread with filling.
• 24 continue stacking, alternating fillings, until 1 layer of pastry remains.
• 25 frost top and sides of torte with your remaining filling.
• 26 crumble the last pastry layer and sprinkle over torte.
• 27 refrigerate for several hours.