A few years ago, I asked her for the recipe. She gave me this card which I love since it also has her handwriting which has always been a source of wonder for me in itself. She is left handed and all her printing and writing has always been so neat and tidy. This is something that didn't quite make it down my family line.
Since she is my "non blogger guest" recipe feature today I'd like to say a few words about her. She is the most wonderful aunt . . .ever. I spent many weekends at her home when I was small. She is the same aunt that brought me back my hula skirt. She is generous and kind and I've truly never heard her say unkind things of another person.
Her name is actually Lorena Betty. Her Dad called her by her second name and it stuck during her growing up years. Somewhere during that time I was born and my mom called me Betty for "one" of my middle names. Yes I have several. I've been proud to have her name attached to mine for she is a person that is well respected and loved by so much by many. When she got married, her husband declared Lorena to be her proper name but somehow my mom just never switched it over. All the other aunts and their family's call her Lorena and we call her Betty and we all know who we all are referring to.
Auntie Betty is my mom's youngest sister. My mom had four sisters and two brothers. I was my Auntie Betty's flower girl. One of these days I'll show you a picture of that . .
So, back to the recipe. The only thing that is missing is the amount of flour, and I was going to specifically measure it to add to the recipe but I got lost in my counting . .so if anyone out there that makes this knows approximately the amount of flour your advice would be greatly appreciated.
Napolean Torte (some call it Blatter torte)
Cake . .
3/4 cup cream
4 tbsp. soft butter
1/2 tsp. baking powder
1/2 tsp. baking soda
2 farm fresh eggs
Cream together the butter and the sugar until light. Add the cream and mix until blended. Add the two eggs and beat them in. Add the baking soda and the baking powder and a pinch of salt.
Now for the tricky part. Add 1 cup of flour, mix this in with a wooden spoon, Continue to add a bit of flour at a time until you have a soft dough, similar to sugar cookies. You should be able to put it onto a floured counter and give it a bit of a knead. Cover it up and put it in the fridge for a few hours. This will help to roll the balls out.
Take out the dough and divide it into 6 round balls, Roll them out quite thin, again like sugar cookies. Use a luncheon plate as a template to cut them circles into shapes, put them on a parchment lined cookie sheet and bake them at 400 for about 10 minutes until lightly browned.
Let them cool on the sheet before trying to move them.
Meanwhile, you will make custard . .
4 cups of whole milk (you could use 2 percent)
4 tablespoons of cornstarch
1/2 cup of sugar
2 egg yolks
2 tsp. vanilla
2 tablespoons of soft butter
Mix the sugar and cornstarch together and add the milk and egg yolks.
Gradually add the milk and cook it in the microwave until it comes to a boil. Stir it every few minutes to be sure it doesn't get lumpy.
When it has come to a boil, add the vanilla and soft butter.
Put plastic wrap directly onto the surface of the custard.
Let this cool in the fridge until chilled.
Put all the layers on the counter and divide the custard between the layers and then put them one on top of the other until you have 6 layers.
Take the remaining bits that you baked, and crush them with a rolling pin and sprinkle them on the very top.
Let is sit 24 hours so that the layers soften and absorb some of the custard.
She has written at the bottom . ..Good luck and I agree.
Well, I'm off to work in my flower beds. Every thing is looking lush and green from all the rain, but the flowers have taken a really beating. I'll be spending the day cutting back the old blooms, in hopes that new ones will spring up for mid August when I have a house guest coming.
I'm sure you may be a tad curious who that might be. I'll let you ponder that for a while.
Have a wonderful day . .