Lithuanian Naploleonas Torte

This receipe is from my mom who got it from her mom.  It was brought
over to the US when they immigrated here during WWII from Lithuania.

It does take some time to make but it is just wonderful.

Lithuanian Naploleonas Torte

Dough
1 cup of unsalted butter
4 cups Wondra flour
1 cup sour cream
2 tablespoonfuls cold water

Filling Ingredients:
2 cups whipping cream
1 cup sugar
3 egg yolks
6 oz of Land of Lakes whipped butter unsalted
1/2 to 1 tea of vanilla flavoring

Bake each layer of dough at 400 for 10 min until lightly brown Making the dough:
combine the flour, butter and sour cream and water on a butcher block board and
chop with a clever turning often until it become a dough constancy taking 1 to 2
hr. long (not knead but chop). If the dough is to stiff it will take longer to
chop and if the dough is to soft it will take a shorter time to chop. Wondra
four works better and gives a more flaky dough then regular flour. Separate the
dough into 8 equal parts and wrap each portion in plastic wrap or waxed paper.
Place the wrapped dough portions in the refrigerator overnight. The next morning
roll the dough portions the size of a large pizza pan and place the dough on the
pan and pierce the dough with a fork very often to get a flaky crust. Then bake
at 400 for 10 min until lightly brown -- one layer at a time.  Filling
directions: beat the whipping cream and sugar together until it is stiff and
cool in the refrigerator. Mix the egg yolks and butter together then add the
vanilla flavoring and mix with a small fork.  Layer the baked dough portions and
filling and top the torte with crumbs from the baked dough portions. 

This recipe is credited to Elena Adomaitis-Alekna and her sister Prane 
Adomaitis-Mockus they are my aunt and mother from Joniskis, Lithuania

Source:

rec.food.cooking, rec.food.recipes