napoleon torte

A note about this cake. I’ve searched high and low for this recipe, just to see if anyone else has it. No other exists like it. While my brother Nicholas was alive, we had spoken about how amazing this cake is, and how, given that the specifics of it were modified, it was likely that only a few dozen people have ever tried it. I would be delighted to hear your feedback, as it is certainly one of the best cakes I have ever had. Note that the recipe directions are not complete with baking instructions. This is a pastry dough, and the specifics of the temperature and time for baking are not given on the original recipe card. I have included modified temperatures and times based on other recipes, but it is advised to carefully monitor the dough while it bakes.

Cake

• 4 cups flour
• 1 lb butter
• 2 egg yolks
• 1/2 cup sour cream
• 1/2 tbsp salt

Frosting

• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 3 cups milk
• 1 1/2 cups unsalted butter
• 1 tsp almond extract
• 1 tsp rum
• 1 1/2 cups icing sugar

1. In a medium saucepan, mix sugar, flour and salt together
2. Gradually add milk, stirring until smooth
3. Cook over medium heat, stirring constantly until very thick and bubbly
4. Boil for one minute
5. Remove from heat, cover and chill until completely cold
6. Cream butter with flavourings
7. Add 3/4 cup icing sugar and beat until fluffy
8. Alternate between adding cold custard mixture and remaining icing sugar, beating until very light

Process

1. Cut butter into flour until fine crumbs form
2. Add sour cream and egg yolks
3. Mix well and divide the dough into six parts, chill well
4. Roll out dough very thin, and using a circular cake pan, cut the dough into a circle and bake (it is best to roll and bake on oiled paper) at 400ºF for approximately 7-8 minutes (until lightly golden and puffed)
5. Alternate cooked frosting on one layer, and apricot jam filling on the next, with the cream frosting on the top layer

Refrigerate the cake until serving.