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Napoleon Torte Recipe
🕒 Total Time: 37 minutes
🥄 Servings: 30
🎂 Yield: 1 cake
Description:
This decadent Napoleon Torte is a labor of love, but its heavenly layers of pastry and creamy fillings make it a dessert worth savoring. Originating from Europe and beloved in Ukraine, this recipe offers a delightful combination of flavors and textures. Customize it with your favorite fruits, berries, melted chocolate, or nuts for a personalized touch.
Ingredients:
- 1 cup butter
- 4 cups all-purpose flour
- 2 cups sour cream
- 3/4 cup granulated sugar
- 5 cups milk
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 can sweetened condensed milk
Instructions:
-
Prepare Pastry:
- In a large mixing bowl, cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the sour cream until the dough comes together.
- Divide the dough into 10 equal balls, wrap each in wax paper, and refrigerate overnight.
-
Roll Pastry:
- Allow the dough to sit at room temperature for 15 minutes.
- On a lightly floured surface, roll each ball into a thin circle.
- Prick the dough circles all over with a fork.
- Bake at 350°F (175°C) for 7 to 10 minutes, until lightly golden.
- Cool the baked pastry layers completely.
-
Prepare Fillings:
- Filling #1:
- In the top of a double boiler, mix together sugar, flour, and salt.
- Gradually whisk in hot milk, stirring constantly until thickened.
- In a separate bowl, beat egg yolks, then gradually pour a small amount of the hot milk mixture into the yolks, stirring constantly.
- Pour the egg mixture back into the double boiler and cook for an additional 2 minutes.
- Remove from heat, stir in vanilla extract, and let cool.
- Filling #2:
- In another double boiler, cook milk over medium heat, stirring frequently, until thickened (about 30 minutes).
- Gradually whisk in egg yolks, stirring constantly to prevent curdling.
- Stir in vanilla extract and continue cooking and stirring for 10 minutes.
- Chill the mixture thoroughly.
- Filling #1:
-
Assemble Torte:
- Beat the butter until fluffy, then gradually beat in the chilled milk mixture to make a creamy filling.
- Place one pastry layer on a serving platter and spread with either filling.
- Continue stacking the pastry layers, alternating between the two fillings, until only one pastry layer remains.
- Frost the top and sides of the torte with the remaining filling.
- Crush the final pastry layer into crumbs and sprinkle them over the top of the torte.
- Refrigerate the torte for several hours before serving to allow the flavors to meld.
This Napoleon Torte serves 30 and is sure to impress with its layers of delicate pastry and rich, creamy fillings. Enjoy this delightful dessert at your next special occasion!