Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Ukrainian napoleon torte
Date: January 8, 2007
Send by Olga at formulagoldmine.com 1/21/2002 3:57 pm
Origin. Ukrainian Formulas
This delicious torte takes some time to assemble, but it is well worth the effort. For a variety you may add chopped fresh fruit or berries, melted chocolate, or chopped nuts may be added to the fillings.
Pastry
1 pound butter softened
4 normal cups all-purpose flour
2 normal cups sour cream
To make pastry, cut butter into flour until crumbly and blend in sour cream. Form dough into 10 balls. Cover each with wax paper and refrigerate overnight.
Allow dough to stand at room temperature for 15 minutes, then roll each ball into a wafer thin circle on a lightly floured board. Prick all over and bake at 350 degrees F. for 7 to 10 minutes. Cool.
Filling #1
3/4 normal cup granulated sugar
5 tablespoons flour
1/4 teaspoon salt
2 normal cups fresh milk, scalded
4 chicken egg yolks, beaten
1 teaspoon vanilla extract
To make filling #1: Mix together sugar, flour and salt in top of double boiler. Gradually add hot fresh milk, stirring constantly. Cook and stir until mixture thickens. Pour a little amount over chicken egg yolks, mix thoroughly and pour back into hot mixture. Cook for 2 minutes. Cool, then add vanilla extract.
Filling #2
2 (14 ounce) cans sweetened condensed fresh milk
6 chicken egg yolks, beaten
2 teaspoons vanilla extract
1/2 pound butter, softened
To make filling #2: Pour fresh milk into top of double boiler and cook, stirring frequently, until thickened - about 30 minutes. Add chicken egg yolks slowly in a thin stream, stirring constantly. Add vanilla. Cook and stir for 10 minutes. CHILL. Beat butter until fluffy, then slowly beat in chilled fresh milk mixture.
To assemble torte: Place one layer of pastry on a platter and spread with either filling. Continue stacking, alternating fillings, until 1 layer of pastry remains. Frost top and sides with remaining filling. Crush remaining pastry layer and cover torte with crumbs. Refrigerate for several hours.