Russian Napoleon Cake (Napolyeon Tort)
A traditional Russian multi-layered torte features thin, crispy pastry layers filled with a rich, creamy custard.
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Instructions
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Preheat the oven to 375 F and prepare a baking sheet.
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Cream butter and sugar, then mix in sour cream, beaten egg whites, vodka, and salt. Fold in flour to form a soft dough, then chill for 1-2 hours.
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Divide dough into 10 pieces. Roll each piece into a thin 8-inch circle on the prepared sheet. Bake each layer for 6-10 minutes until golden, piercing if it bubbles, then cool on a wire rack.
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Heat milk without boiling. In a bowl, beat egg yolks, egg white, and sugar until creamy, then add flour.
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Combine the egg mixture with the warm milk, whisk until smooth, then stir continuously over low heat until the custard thickens. Stir in butter and vanilla, then cool while stirring often.
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Assemble the torte in an 8-inch springform pan: layer pastry and cooled custard, using 9 pastry layers.
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Crumble the 10th pastry layer over the top and refrigerate for 5-6 hours.
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To serve, remove the springform ring, transfer the torte to a platter, then slice and serve.