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Lithuanian Naploleonas Torte
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Bake each layer of dough at 400 for 10 min until lightly brown. Making the dough: Combine the flour, butter and sour cream and water on a butcher block board and chop with a clever turning often until it become a dough constancy taking 1 to 2 hr. long (not knead but chop). If the dough is to stiff it will take longer to chop and if the dough is to soft it will take a shorter time to chop. Wondra four works better and gives a more flaky dough then regular flour. Separate the dough into 8 equal parts and wrap each portion in plastic wrap or waxed paper. Place the wrapped dough portions in the fridge overnight. The next morning roll the dough portions the size of a large pizza pan and place the dough on the pan and pierce the dough with a fork very often to get a flaky crust. Then bake at 400 for 10 min until lightly brown -- one layer at a time. Filling directions: beat the whipping cream and sugar together until it is stiff and cool in the fridge. Mix the egg yolks and butter together then add the vanilla flavoring and mix with a small fork. Layer the baked dough portions and filling and top the torte with crumbs from the baked dough portions.