Napoleon Torte Receita

Indulge in the flaky layers and creamy fillings of this classic Napoleon Torte! This impressive dessert, a favorite in Ukraine, is easier to make than you think. Customize it with your favorite additions like fresh berries, melted chocolate, or chopped nuts for a truly unique treat. Prepare to impress your guests with this show-stopping dessert!

Preparo 60 min

Cozimento 37 min

Calorias 393.3 kcal

Proteína 11g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Napoleon Torte

1 cup (2 sticks, 225g) unsalted butter (for buttercream)
1/4 cup (30g) all-purpose flour (for filling)
1 cup (240ml) sour cream
Granulated Sugar
a pinch of salt
2 cups (480ml) milk (for filling #2)
2 large egg yolks
2 teaspoons vanilla extract
Sweetened Condensed Milk

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Como fazer Napoleon Torte

**Make the Pastry:** In a large bowl, cut 2 cups (250g) cold unsalted butter into 4 cups (500g) all-purpose flour until the mixture resembles coarse crumbs. Stir in 1 cup (240ml) sour cream until just combined.
**Chill the Dough:** Form the dough into 10 equal-sized balls. Wrap each ball individually in wax paper and refrigerate overnight.
**Roll and Bake:** Let the dough stand at room temperature for 15 minutes. On a lightly floured surface, roll each ball into a very thin (1/16 inch) circle. Prick the circles all over with a fork.
**Bake:** Bake at 350°F (175°C) for 7-10 minutes, or until lightly golden. Let cool completely on a wire rack.
**Make Filling #1 (Custard):** In the top of a double boiler, whisk together 1/2 cup (100g) granulated sugar, 1/4 cup (30g) all-purpose flour, and a pinch of salt. Gradually whisk in 2 cups (480ml) hot milk until smooth.
**Cook the Custard:** Continue cooking and stirring until the mixture thickens. Temper 2 large egg yolks by slowly whisking in a small amount of the hot mixture. Pour the tempered yolks back into the double boiler and cook for 2 minutes, stirring constantly. Remove from heat and stir in 1 teaspoon vanilla extract. Cool completely.
**Make Filling #2 (Cream):** In the top of a double boiler, heat 2 cups (480ml) milk, stirring frequently, until thickened (about 30 minutes). Slowly whisk in 2 large egg yolks in a thin stream, stirring constantly. Stir in 1 teaspoon vanilla extract. Cook and stir for 10 minutes. Chill completely.
**Prepare the Buttercream:** Beat 1 cup (2 sticks) (225g) unsalted butter until light and fluffy. Gradually beat in the chilled milk mixture from step 7 until smooth and creamy.
**Assemble the Torte:** Place one pastry layer on a serving platter. Spread with either Filling #1 or Filling #2. Continue layering pastry and fillings, alternating until all layers are used. Finish with a layer of pastry.
**Frost and Crumble:** Frost the top and sides of the torte with the remaining filling. Crush the remaining pastry layer and sprinkle the crumbs over the top.
**Chill:** Refrigerate for several hours before serving. Serves 30.