Napolean's Torte is a well known cake composed of thin wafers layered
with vanilla custard. I don't know what professional chefs would say
about this recipe but this is what my mother made for us when I was a
lad. Actually, I don't think I actually care much what professional
chefs might say.
1 cup margerine
1/2-3/4 cup sugar
2 cup flour (maybe more)
2 tsp baking powder
1) Beat the margering with the sugar with the egg.
Add the flour to the wet mixture until it is smooth
but not dry.
2) Roll out the pastry on a generously floured board.
Make circles of the diameter you want for the cake.
Ours were usually about 25 cm across.
You can make rectangles too if you want.
3) Make lots of wafers, you may need to mix up more batter.
Eight or ten layers would be good.
4) Bake the wafers at 350 F for 5-10 minutes.
The torte is made by layering the wafers with vanilla custard
between them. The custard my mother used was the same as the
one she made for waffles.
Put some sauce on a plate. Put a wafer on top. Put sauce on
that wafer. Repeat until your torte is built up. Put some
sauce on top and around the edges. My mother often decorated
the top by laying segments of Mandarin orange around the edge.
You can also crumble some leftover wafer pieces and sprinkle
that on top.
A variation that I have seen is to use cinnamon in the wafers
and the custard.
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