Napoleon Torte Recipe
Description:
Indulge in the decadence of a Napoleon Torte, a labor-intensive yet rewarding dessert that promises layers of heavenly goodness. This recipe, a fusion of Lithuanian and Ukrainian influences, is adapted from two renowned sources, combining the best of both worlds.
Cooking Time: 1 hour
Preparation Time: 1 hour
Total Time: 2 hours
Note: Times provided are exclusive of chilling durations and are approximate.
Servings: 20
Yield: 1 torte
Nutritional Information (per serving):
- Calories: 484
- Fat Content: 27.5g
- Saturated Fat Content: 16.7g
- Cholesterol Content: 165.2mg
- Sodium Content: 168.4mg
- Carbohydrate Content: 51.6g
- Fiber Content: 0.7g
- Sugar Content: 29.3g
- Protein Content: 8.5g
Keywords: European, Weeknight, For Large Groups, Refrigerator, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | unsalted butter |
| 4 cups | flour |
| 1 cup | sour cream |
| 2 cups | cold water |
| 3/4 cup | sugar |
| 5 cups | milk |
| 1/4 tsp | salt |
| 2 | vanilla extract |
| 4 | eggs |
| 1 | berries |
| 2 bars | chocolate |
| NA | sweetened condensed milk |
Instructions:
-
Prepare the Dough:
- Begin by cutting the butter into the flour until the mixture resembles coarse crumbs.
- Blend in the sour cream and cold water until a dough forms.
- Shape the dough into 8-12 balls, flatten them into discs, wrap in plastic wrap, and refrigerate overnight.
-
Roll Out the Dough:
- The next day, allow the dough to sit at room temperature for about 15 minutes until it becomes pliable enough to roll out.
- Roll each disc into a paper-thin circle on a lightly floured surface.
- Prick the rolled-out dough all over with a fork.
- Bake the dough circles at 375°F (190°C) for 7-10 minutes or until golden brown. Each layer must be cooked individually.
-
Prepare Filling #1:
- In the top of a double boiler, mix sugar, flour, and salt.
- Gradually add hot milk, stirring constantly until the mixture thickens.
- Spoon a small amount of the hot milk mixture into the beaten egg yolks, mixing thoroughly to prevent the eggs from cooking.
- Pour the egg mixture back into the milk mixture and cook for an additional 2 minutes.
- Cool the mixture, then add vanilla and any extras if desired.
-
Prepare Filling #2:
- In a double boiler, cook both cans of milk until thickened, stirring frequently (approximately 30 minutes).
- Slowly add beaten egg yolks in a thin stream while stirring constantly.
- Add vanilla extract and continue to cook and stir for 10 minutes.
- Chill the mixture in the refrigerator.
-
Assemble the Torte:
- Beat butter until fluffy, then slowly beat in the chilled milk mixture until well combined.
- Add any additional extras to the filling if desired.
-
Final Assembly:
- Place one pastry layer on a serving platter and spread with filling #1.
- Continue stacking layers, alternating between fillings, until only one pastry layer remains.
- Frost the top and sides of the torte with the remaining filling.
- Crumble the last pastry layer and sprinkle it over the top of the torte for added texture.
- Refrigerate the torte for several hours before serving to allow the flavors to meld together.
Enjoy the delightful layers of flavors and textures in this Napoleon Torte, a perfect treat for any special occasion or gathering! 🍰✨
