Napoleon torte recipe
Napoleon Torte recipe
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♼ Featured image is generic and does not represent the final look of a dish.
|For the pastry:|
|2||egg whites, stiffly beaten|
|240 ml||sour cream|
|1 tbsp||Russian vodka|
|For the custard filling:|
|6 tbsp||plain flour|
|1 ½ l||milk|
|2 tbsp||vanilla extract|
|chocolate shavings, to decorate|
|walnut halves or flaked almonds, to decorate|
Napoleon Torte is a Russian dessert, that uses multiple layers of thin cake or pancakes with a filling between the layers.
Cream butter and sugar until light. Fold in stiffly beaten egg whites, sour cream and vodka. Add salt and fold in flour a tablespoon at a time until the dough is soft and pliable. Chill for at least an hour, but two or slightly longer is preferred.
Preheat oven to Gas Mark 5, 375°F, 190°C. Butter a baking tray and dust with flour. Divide the dough into 12.
Add a portion of batter to the baking tray and try to ensure an even layer. Use an 8-inch, 20cm baking tin to impress the size required. Bake a portion at a time for 6-10 minutes until golden brown. If dough blisters during baking, prick out bubbles with a fork. As each layer is cooked, remove from tray and set aside. When cold, use the tin again to press out the rounds. Repeat for the remaining 11 layers, greasing the tray each time. You may prefer to use two trays to allow one to cool before reuse.
Pour the milk into a large saucepan and heat without boiling.
Beat the yolks, egg white and sugar until creamy. Mix well with the flour. Pour mixture into hot milk and continue to stir until thick and creamy. Add vanilla and butter and set aside to cool. Stir frequently until it cools.
Preparation and serving:use an 8-inch, 20cm springform cake tin to assist assembling.
Place a round of cake in the bottom and cover evenly with a layer of filling. Repeat with 9 more layers of cake and filling and finish with a layer of cake. Crumble the 12 pastry layer over the top.
Refrigerate for 5-6 hours at a minimum but the flavour is said to improve dramatically after 12 hours, when the custard assumes a caramelised flavour.
When ready to serve, release the catch and carefully remove the tin. Decorate with shaved chocolate, flaked almonds or walnuts. Add a little cream when serving, if desired.
Because of the construction, it is suggested that an electric knife is best used to cut.
ca. 1 hr 30 min
ca. 6 hrs
Grade of difficulty:
Calories per portion:
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