Napoleon Torte Recipe
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Category: |
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Ingredients: |
Ingredients: Wafers
4 egg whites
4 tablespoons sugar
4 tablespoons cream
4 tablespoons sour cream
4 tablespoons butter
½ teaspoon vanilla
White All Purpose flour
Filling
Pkg. Oetker’s Vanilla pudding
4 tablespoons flour
¾ cups sugar or Splenda (Scant)
5 cups 3% milk
4 egg yokes
1 tsp. vanilla
2 tablespoons butter
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Directions: |
Directions:Mix the wafer ingredients with the whisk, adding flour until you have a thick pan cake mixture. Install dough hook and continue mixing adding flour until the dough pulls away from the inside of the bowl.
Divide into 12 balls and roll into thin discs using lots of flour dusting and turning the dough several times. Place on a Pizza pan poke the dough and, cut out the discs with a dinner plate saving the trimmings for the final top layer.
Bake at 375 for about 5 to 7 minutes until they are blond to tan to brown to dark brown in colour. The different colours give the Napoleon it’s unique taste. Bake the trimmings in the same way and using two large Like bowls crush the trimmings into flakes after they cool. Shake the flakes in a metal strainer to remove the tiny pieces.
Make pudding using the package instructions and assemble in a spring form pan starting with a disc and ending with the scattered crushed flakes. Cool in the fridge covered with plastic wrap. |
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