Do any of you recognize this?
I have noticed the Napoleon Torte Recipe on the side link.
But have any of you made this same recipe in the cookie sheet?
This has been an all time favorite for many years in my family.
My Grandmother made this for many special occasions.
We could never get enough.
Now my kids are asking for it.
I know my Mennonite friends in Calgary also make this recipe.
That's where I took the snapshot.
What I'm really looking for;
Is there someone who would show me
step by step how to make this cake?
I know that it needs perfection all around.
The pudding has be just the right consistency.
The crusts have to be just the right thickness.
I know that it's a whole day effort.
Let me know if anyone is ever making this.
Maybe I could stop by and watch.
I'm hoping that I'm not stepping out of line by asking.
But who else would know, but my Menno friends.
HI Marg, What a neat way to make the napolean torte. I love the suggestion to make it in a cookie sheet. I checked my recipe on the sidebar but I guess there are not many in produciton pictures. Hmm, maybe I'll have to remake it just for this blog in a cookie sheet.
ReplyDeleteIf I do. . .I'll call you over and we can team cook. . that would be so much fun.
Let's see if anyone else comes up with this big pan slice.
ReplyDeleteTeam cooking sounds like a great idea to me...
But I think it's a Fall project.
I'm too busy painting fences and enjoying the sun.
My SIL's Grandma apparently makes this recipe. She has many people call her to make. I have requested her recipe and step by step directions. You know our Mennonite Grandmas use to use a pinch, an dab, or even a knife full, for their measurements. I've been asked just what a knife full is. Since I know from growing up using those 'standards'so I just laugh and realize how silly it must sound. Apparently this recipe came with that type of instructions so I will revamp it to standard measures:) I've never seen it made in a cookie sheet before. Great idea. Kathy
ReplyDeleteThis is somewhat unusual. My mother has never made this recipe, nor any of her sisters/my aunts.
ReplyDeleteDo you think it was in a cookie sheet in order to make large quantitie?
In Calgary they make 3-4 of these and serve them at weddings.
I have never tasted a round one.
So I thought that I would love to revive it for my only family.
We'll keep working together as a team.
Hey Marg...I'll ask my mom when I see her in a few weeks. Must say though, I never had torte at home. Hmmmm....I wonder. Not in any Mennonite Treasury I guess....
ReplyDeleteMarg, some of my sister-in-laws have made it this way. It's a regular Napoleon torte recipe made to be able to cut into squares and possibly feed more people in an easier way. I don't know if it's any easier to make, because all you would do is cut a rectangle instead of a circle. Maybe easier to serve? I always have this idea that making a Napoleon torte is going to be alot of work and then when I actually do it, I find it only takes about an hour to roll out and bake enough for two cakes. It takes longer to think about it, really! =) Maybe between a few of us we can get some pitures of the procedure up one day?
ReplyDeleteI am from Ontario and I have had the round Napoleon torte many times. My Oma used to make it for special occassions. It is in the Mennonite treasury of Recipes and also in the book Food and Folkways from South Russia, a very good book of old recipes and stories.
ReplyDeleteNancy.
While I am not Mennonite I live in an area with many neighbors who are. :) Anyway I have a recipe I can't remember where I got it, but I believe that you could use it to make the sheet pan torte. I would split the dough recipe into thirds and give that a try. It should roll out the be about 1/8 inch thick. I would say make two batches of dough for 5-6 layers. Good luck to you.
ReplyDeleteLITHUANIAN NAPOLEON TORTE
( NAPOLEONAS )
This is the famous special occasion torte that not everyone attempts to bake, but it the first to disappear at weddings, showers and other celebrations. it freezes very well and is at fact tastier after at least one day in the
refrigerator.
PASTRY
4 cups flour
1 pound butter
pinch salt
1 egg
1 cup sour cream
Preheat oven to 400F. Sift and measure flour and salt; cut in butter until dough is crumbly.
Add egg and mix well.
Add sour cream and combine to make stiff dough.
Divide dough into eight equal parts, shape into balls, wrap in wax paper, and refrigerate al least three hours or overnight.
Cut 5 or 6 10-inch circles of cooking parchment; set aside.
Sprinkle board lightly with flour; then roll each ball of dough out about 1/8 inch thick.
Cut dough to fit parchment circle; place on parchment paper.
Before baking, prick dough circle all over with a fork. Bake on ungreased cookie sheet or round pizza pan at 400F for 5-7 minutes until golden brown.
Repeat with remaining pastry circles.
CUSTARD CREAM FILLING
4 cups evaporated milk
1 1/2 cups sugar
6 egg yolks
3 tablespoons flour
1 pound sweet butter
2 teaspoons lemon juice
grated rind of 1 lemon
Using a double boiler, bring milk to a boil; set aside.
In mixing bowl, beat egg yolks and sugar until creamy and light; gradually add flour. Very slowly add scalded milk to egg mixture, stirring constantly Return mixture to double boiler. Cook and stir constantly until filling thickens Cool. Cream butter until light. Slowly add butter to cooled cream mixture while beating with mixer at low speed. Beat until smooth, adding lemon juice arid rind.
TO ASSEMBLE TORTE
Use :
1 1/2 cups apricot jam (I usually warm and sieve the jam as I don't like the lumps)
1 cup dried apricots
Assemble layers of pastry by alternating a layer spread with apricot jam and a layer of cream filling; finish with a cream layer for top and sides.
Save one layer of pastry to crush and crumble over finished torte. Decorate with dried apricots
Apricots are usually cut into strips or crescent shapes to make a simple design.
I am of Lithuanian decent and my grandmothers sister used to make it all the time. It really is the best cold with a glass of milk the 2nd day. My family served it at my bridal shower and wedding. All my non-European friends devour it. It is rather labour intensive but well worth it. Actually my family puts apricots in between the layers, so refreshing!
ReplyDelete