Ukrainian Napoleon Torte

by Olga Drozd

Prep time: 1:00 Overall time: 2 days

Servings: 30 servings

INGREDIENTS

PASTRY:

1 lb. butter softened
4 cups flour
2 cups sour cream

FILLING # 1

3/4 cup granulated sugar
5 Tbsp. flour
1/4 tsp. salt
2 cups milk, scalded
4 egg yolks, beaten
1 tsp. vanilla

FILLING # 2

2 (14-oz.) cans sweetened condensed milk
6 egg yolks, beaten
2 tsp. vanilla
1/2 lb. butter, softened

INSTRUCTIONS

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°F for 7 to 10 minutes. Cool.

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.

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.

CHEF COMMENTS

This delicious torte takes some time to assemble, but it is well worth the effort. For a variety you may add chopped fresh fruit or berries, melted chocolate, or chopped nuts may be added to the fillings.

Tagged: torte, ukrainian add tags

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