- 1 c sugar
- 3 eggs
- 3/4 c butter, softened
- 3 Tbsp milk
- 3 cups flour
- 3 Tbsp cornstarch
- 3 tsp baking powder
- Beat sugar and eggs well, then beat in the soft butter and milk.
- Combine dry ingredients and stir into first mixture.
- Turn dough onto floured counter to shape into a log.
- Wrap or cover and refrigerate for a couple of hours.
- Prepare 3 large cookie sheets with shortening and then flour. Tip sheet slightly and tap so that flour covers evenly. No need to repeat after first use.
- Slice log into 12 even slices. (This will make a scant 12 slices. For a more forgiving amount to roll, or if you use a larger template, divide into ten.)
- On lightly floured surface, shape each slice into a circle, then roll out to barely the size needed - use an 8 inch salad plate or bowl to cut circles. The first one is the hardest and then you can add the left over to the next one etc. Use the rolling pin to roll up, lift and unroll onto prepared sheet.
- Try not to move cookies by hand because you will stretch them – use a spatula to move or tilt and tap the sheet. Place 2 at an angle to fit or bake one at a time.
- Bake at 400 F for about 5 min., until very light golden in color. Allow to cool on sheet until cookies harden, (5 min) then transfer gently, using spatula, to cooling rack. Re-use the same sheet, without washing, for another set. Keep a few in rotation mode. Bake leftover strips (cuttings) to use for crumb topping.
It takes about 1 hour to roll out and bake 10 - 12 cookies. To freeze, stack in a round Tupperware or plate with a topper, using wax paper between each layer and paper towels around the stack to cushion. Sometimes, after freezing there may be some cracks, but with correct handling, they will never show once the cake is assembled and set. The traditional way is to fill 5 - 8 layers with vanilla custard. In our family we sometimes opt for chocolate pudding.
Vanilla Custard/Pudding (this makes a generous amount)
- 5 c milk, separated
- 5 Tbsp cornstarch
- 5 Tbsp flour
- 5 Tbsp sugar
- ¼ tsp pure vanilla powder OR 2 tsp vanilla extract
- 5 egg yolks
- 1 cup whipping cream, to add later
- In medium sized pot, bring 4 c milk to boil using just below med. heat.
- Meanwhile, in a small bowl or 4 cup measuring cup, mix cornstarch, flour, sugar, vanilla and 1/4 c milk.
- Add egg yolks, blending them in well, then 3/4 cup milk, gradually, stirring to make a smooth, thick liquid.
- When milk starts to form small bubbles along the side and/or skin forms on top, add the egg mixture, using whisk, stirring until it comes to a second boil. Stir until smooth. Cool completely. (Place pot in ice water and/or lay plastic wrap right on pudding and refrigerate.)
To Assemble Torte:
- In mixing bowl, beat 1 cup whipping cream with 1 tsp sugar until gentle peaks form, then add cooled custard/pudding, beating on low until mixed well for about half a minute.
- Put a small amt (1 Tbsp) of pudding in the center of a flat serving plate. This is to keep the cake from slipping around while you try to layer it.
- Using a large serving spoon, cover first layer with about ¾ - 1 cup pudding and repeat four or five times.There may be some wobble if the cookies are not very even - make up for it by the way you place them on top of each other – rotating fat end over skinny end etc. Cup sides with one hand as you spread the pudding.
- Use the leftover pudding to cover the sides, if you like. Sprinkle with separately baked cookie crumbs.
- Cover and refrigerate at least 10 hours. It will take a few hours for the cake to set, during which time you can help it along a bit. If it leans, place something under one side of the plate. Best after 24 or 48 hours. Keeps (refrigerated) for up to a week.