Napoleon Torte

"This delicious torte takes some time to assemble, but it is well worth the effort. For a variety you may add chopped fresh fruit or berries, melted chocolate, or chopped nuts may be added to the fillings. This recipe is baked in Ukraine too."
photo by palkmae photo by palkmae
photo by palkmae
photo by Liora photo by Liora
Ready In:
1 cake




  • To make pastry, cut butter into flour until crumbly and blend in sour cream.
  • Form dough into 10 balls.
  • Cover each with wax paper and refrigerate overnight.
  • Allow dough to stand at room temperature for 15 minutes, then roll each ball into a wafer thin circle on a lightly floured board.
  • Prick all over and bake at 350 degrees F.
  • for 7 to 10 minutes.
  • Cool.
  • To make filling# 1--Mix together sugar, flour and salt in top of double boiler.
  • Gradually add hot milk, stirring constantly.
  • Cook and stir until mixture thickens.
  • Pour a small amount over egg yolks, mix thoroughly and pour back into hot mixture.
  • Cook for 2 minutes.
  • Cool, then add vanilla.
  • To make filling# 2--Pour milk into top of double boiler and cook, stirring frequently, until thickened- about 30 minutes.
  • Add egg yolks slowly in a thin stream, stirring constantly.
  • Add vanilla.
  • Cook and stir for 10 minutes.
  • CHILL.
  • Beat butter until fluffy, then slowly beat in chilled milk mixture.
  • TO ASSEMBLE TORTE: Place one layer of pastry on a platter and spread with either filling.
  • Continue stacking, alternating fillings, until 1 layer of pastry remains.
  • Frost top and sides with remaining filling.
  • Crush remaining pastry layer and cover torte with crumbs.
  • Refrigerate for several hours.
  • Serves 30.

Questions & Replies

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  1. I use homemade "dulce de leche" (caramel flavor) to make filling and sprinkle toasted walnut or pecan pieces in between the layers. Tantalizing!!!! BTW, it is extremely simple to make homemade "dulce de leche", no fumbling with double boilers, no hunching over stove to "stir frequently", no danger of burning it on the bottom.... and it stores almost forever in your pantry. To make homemade "dulce de leche" put any quantity of cans of condensed milk into an ovenproof pan with a lid. Cover securely with water (about an inch). I take the paper labels, wrapping those cans, off - to avoid creating papier-mâché broth. Cover with a lid and put into 350F oven for an hour (depending how dark you want your caramel you might bake it longer). And yes, just like in any cooking - do check the water level about half way through, add more water to keep cans covered at ALL times! It comes out thick, spreadable, can be used in PB sandwiches, dips, for filling whoopie pies, cookies, cakes, incorporated into fillings and frostings or simply eaten by a spoonful. It is simply marvelous (provided that condensed milk was made of decent milk).
  2. This torte is soo delicious! I made it for New Year's Eve dinner. I used only Filling 1 recipe for my torte. It didn't thicken but I suppose that was mostly my fault as I didn't cook it long enough. So I put the mixture in a saucepan and cooked it until it became thick. For my second filling, I just used condensed milk (400 gms) and butter (200g) as suggested by my husband from the Russian sites that he checked. Also, I felt there's too much egg yolks and I wouldn't know what to do with the whites I would be left with. After assembling, I covered the torte with crumbs and almond slivers. By the way, after assembling, the cake should be allowed to rest at room temperature for 7 - 8 hours (or overnight) so that the cake layers will absorb the cream and soften. I placed mine directly in the fridge and I ended up with a hard cake. We then left it out and it eventually softened.
  3. This was fabulous! It takes a bit of time, though it can be spread out over two days. My whole family raved about this torte to anyone who would listen! It even impressed my father, who is a connoisseur of anything dessert like!! I chose to drizzle chocolate and sprinkle pecan pieces on the top and outside of the torte - simply wonderful. Thanks so much Olga!!!
  4. I looooooove Napoleon Torte. And this recipe is great. But you have to cook the sweetened condensed milk much more longer to get the golden thick caramel. Better buy 2 cans of "dulce de leche":)



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