Blaettertorte Tutorial

Baking a cake for a special occasion will often find me going back to a family favorite that we call Blaettertorte in German. Others know it as Napoleon Torte. As you will see, it consists of layers of large cookies that bake up crisp, but soften once you layer them with a filling, turning the baked layers into more of a cake texture. We layer it with a vanilla custard or homemade chocolate pudding. It's not a very sweet cake, as far as cakes go, a simple delicious softness that could be compared to a cheesecake but  not as rich. Those who want to, drizzle the vanilla torte with raspberry sauce. 

I've shared the recipe on the MGCC blog. You'll find it here Today I'll add a little video clip that may be helpful. 

I shape the pastry into a log and refrigerate it for a couple of hours.

Then I divide it into 12 slices,

so that each slice can be rolled into an 8 inch cookie.

I prepare the layers when I have time and freeze them for when I decide to fill a cake.

This recipe makes 2 layered cakes.

 We all like a homemade vanilla custard, mild and not so sweet.

Once cooled I mix in some whipped cream. 

The cake needs to sit at least 12 hours but just gets better,

the longer it sits. 

I hope this tutorial helps.

It gives me joy when I can inspire someone to successfully try a new recipe.