Home Cooking Recipes
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Napoleon Torte
Chef:  Laura Entz - Peabody, KS          Category:  Desserts

Ingredients:
1/2 cup butter
1/2 cup sugar
1 egg
1/3 cup milk
2 teaspoons baking powder
flour
2 cups milk (scalded)
1/2 cup flour
1 cup sugar
3 egg yolks
1/4 cup butter
1 cup cream or rich milk
1 teaspoon vanilla







Directions: Cream butter, sugar, egg and milk, mix well. Add 1 cup flour sifted with baking powder, add enough flour to make a soft dough that can be rolled out easily. Form into a roll and cut into 12 even pieces. Roll these out quite thin, the size of a medium plate. Bake at 375°F till light brown, about 8 minutes. Filling: Mix flour and sugar, add cream. (In blender is ideal). Stir into scalded milk, cook till thickened. Remove from heat, mix in egg yolks, butter and vanilla. When large cookies are cool, put filling between each. This must stand in cool place over night. Just before serving cut into 4 quarters, then on one quarter make 3/4 inch slices, turn cake 1/4 round and cut in 3/4 inch slices, repeat until each quarter is sliced. Serve plain or with fresh fruit sauce.

Notes: This recipe was a favorite at my home, my Mother often made it for a birthday party. (That's about 45 years ago).

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