20 January 2018
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My mother’s Napoleon

Napoleonas torte
(Recipe translated by my mother Romute Petkaitis years ago)

By Ellen Carmichael
Illustration: Lithuanian Bakery, Nebraska, USA bakery-napoleonas-torte-3-pounds

The Lithuanian Bakery is an Omaha based producer of specialty breads and Lithuanian tortes. In over 40 years of operation the Lithuanian Bakery has successfully established itself in the specialty baked goods market. The specialty breads and tortes are produced daily by an experienced staff committed to high quality products and customer satisfaction.

Waffle - 4 1/2 C. flour
little salt (they never measured)
Cut in 4 1/2 sticks unsalted butter. When butter is well cut with flour, in separate bowl mix:
3 eggs
4 1/2 Tbs water
then add to the flour mixture. Mix well. Put in refrigerator for 5-7 hours or overnight. Next day, divide dough into 8 to 10 pieces. Roll out each piece very thin to around 11 inches and bake in 375 to 400 degrees for 20 minutes on cookie sheet until light golden brown.

Cream - 3/4 C. flour
1/2 C. sugar
2 C. milk
Mix all together and cook on low-medium heat until it gets a little thick.
Mix........2 eggs and put in mixture of flour and milk. Mix well and set aside until well cooled.

Then whip..2 boxes sweet whipped butter
3/4 C. sugar
4 egg yolks
Once it is whipped together, put into the flour and milk mixture which should be almost room temperature. Mix well. Then add:
1 Tbs. brandy extract
1 Tbs. orange extract
1 Tbs. vanilla extract
1 Tbs. lemon extract
Rind from 1 lemon
lemon juice from 1 lemon
1-2 jiggers (1 1/2 oz each) of V.O. or any other good whiskey
Mix all ingredients together.
Spread thinly between layers leaving some for top and sides. With sharp knife, cut cake to shape it round, saving the crumbs. Spread remaining cream on the top and sides. Sprinkle the top with the saved crumbs. Decorate top with a few thin twisted orange slices.
Recipe can be increased to 1 and a half the ingredients to make a taller, more dramatic torte. Well worth the time and effort. Labai skanu!

Category : Featured / Food, wine and more
  • Ellen Carmichael

    This recipe was posted onto OMLR by my sister, Rita Petkaitis.

    It's always been a huge hit in the family. It doesn't have apricot filling, like some I've seen, but the multiple extract flavorings and the whiskey really adds an interesting flavorful kick to it.

    April 30 2011


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