A festive and delicate multi-layer torte with a creamy filling. It requires some effort, but the result will make you feel like a true pastry chef.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Dough:
Filling:

Directions

Instructions Checklist
  • Place 1 cup plus 2 tablespoons of margarine in a large mixing bowl. Sift in the flour. Cut in margarine with 2 knives or pastry blender until mixture resembles coarse crumbs. Whisk cold water and egg together in a bowl. Whisk in lemon juice. Stir into flour mixture until dough is moistened. Turn dough out onto a lightly floured surface and knead briefly until it is smooth.

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  • Roll the dough into a long log. Divide dough into 9 equal parts, roll each part into a small ball and chill for at least 1 hour, or overnight.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Dust a large piece of parchment with flour. Take one of the dough balls, dust with flour, and place on prepared baking sheet. Roll into a thin and rough 8-inch circle. Prick with a fork all over. Transfer dough circle and the parchment paper onto a baking sheet.

  • Bake in the preheated oven until golden brown, about 10 to 15 minutes. Repeat with the remaining balls of dough.

  • Once pastry circles are baked, remove each one from oven. Place a large plate on top and cut around the plate with a sharp knife, so all the dough circles are the exact same size. Save the trimmings for later.

  • Place 3/4 cups plus 2 tablespoons butter in a large bowl; beat with an electric mixer until smooth and creamy. Beat in the condensed milk until smooth.

  • To assemble the cake, place one pastry circle on a serving plate and cover with 1 tablespoon of the butter filling. Sprinkle with walnuts and cover with the next pastry circle. Repeat till all of the pastry circles have been used, spreading filling on the top of the final pastry circle, but no walnuts.

  • Crush the reserved trimmings into crumbs. Sprinkle evenly to cover the top and sides of the cake.

  • For best results, chill Napoleon Torte in the fridge for 8 hours before serving.

Nutrition Facts

588 calories; 45 g total fat; 60 mg cholesterol; 339 mg sodium. 40.5 g carbohydrates; 8.7 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/24/2019
I thought this was pretty good but didn't remind me much of Napoleon cake. Maybe the Russian style is different. Might try it with vanilla pudding between layers instead of the condensed milk/butter mixture. Read More

Most helpful critical review

Rating: 1 stars
05/02/2019
Cups of what? " 1. Place 1 cup plus 2 tablespoons of margarine in a large mixing bowl. . . 7. Place 3/4 cups plus 2 tablespoons butter in a large bowl; " Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/24/2019
I thought this was pretty good but didn't remind me much of Napoleon cake. Maybe the Russian style is different. Might try it with vanilla pudding between layers instead of the condensed milk/butter mixture. Read More
Rating: 5 stars
07/24/2018
FABULOUS SPECIAL DESSERT. YES EASY TIME CONSUMING BUT SO WELL WORTH IT. Read More
Rating: 5 stars
09/21/2018
amazing! Read More
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Rating: 1 stars
05/02/2019
Cups of what? " 1. Place 1 cup plus 2 tablespoons of margarine in a large mixing bowl. . . 7. Place 3/4 cups plus 2 tablespoons butter in a large bowl; " Read More
Rating: 4 stars
11/29/2019
Usually Napoleon was nuts for not put Read More
Rating: 4 stars
05/24/2019
I thought this was pretty good but didn't remind me much of Napoleon cake. Maybe the Russian style is different. Might try it with vanilla pudding between layers instead of the condensed milk/butter mixture. Read More
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