Napoleon Tort Recipe

• For Pastry Layers:
• 4 tbsp Butter
• 1 tbsp Sugar
• 2 Egg Whites (stiffly beaten)
• 1 cup Sour Cream
• 1 tbsp Vodka
• A pinch of Salt
• 2 cups Flour
  
  For the Custard Filling:
• 10 Egg Yolks
• 1 Egg White
• 2½ cups Sugar
• 6 tbsp Flour
• 6 cups Milk
• 1 tbsp Vanilla Essence
• 250 g Butter
• Finely crumbled Chocolates (to serve)

• Combine butter, sugar, and egg whites. Beat until sugar dissolves and the mixture turns creamy.
• Stir in sour cream and vodka.
• Gradually add salt and flour. Mix until the dough is soft and pliable. Chill for an hour.
• Divide the dough into 12 parts and press to shape each part into 8 inch circles with even thickness.
• Bake each layer on a buttered baking pan in a preheated oven to 190 degrees C until golden brown for about 5-10 minutes.
• Remove and cool.
• Prepare the custard filling by heating milk in a large saucepan. Do not boil.
• Combine egg yolks, egg white, and sugar. Beat until creamy.
• Add flour and mix well.
• Pour the mixture into milk and stir until thick and creamy.
• Stir in vanilla and butter.
• Remove from heat and set aside to cool. Stir frequently to cool the mixture.
• Place cooked pastry layers in a platter and pour an even layer of filling.
• Crumble few pastry layers on the top.
• Refrigerate for several hours.
• Remove and decorate with finely crumbled chocolates.
• Serve chilled.