Napoleon Tort
Ingredients
Instructions
- Put flour into a large container, cut cold butter into pieces and add to the flour. Chop flour with butter using a spatula until the mixture consists of small crumbs. Add water, then soda mixed with lemon juice. Knead dough lightly, then refrigerate for 1 hour.
- Meanwhile, prepare custard. In a medium sause pan mix sugar and eggs thoroughly. Add milk and mix well. Heat mixture on medium and bring to a boil, stirring often. In a cup, mix starch with some water to even consistency. As soon as the custard boils, add the starch mixture stirring constantly. Stir custard until it thickens, remove from heat and let cool to room temperature.
- After the dough has refrigerated, divide it into 8 pieces. Preheat stove to 400F. Roll each piece into a thin pancake, use a large pan to cut out a circular shape. Pierce both cake and the cut-off strips with a fork all over. Then place the cake and strips onto a non-stick baking sheet and bake until golden brown. Cool until room temperature on a rack.
- To finish the custard, whip cream until thick. Mix cool custard with vanilla and whipped cream thoroughly.
- To assemble the tort, start with one cooked cake. Spread custard on the first cake and cover it with the second cake, press firmly. Repeat until all cakes are stacked. Cover the top layer with custard and crumbled cut-off strips.
Nutrition & Diet Analysis (per serving)
770
kcal
38% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).