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Lithuanian Naploleonas Torte

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

2 cups whipping cream
1 cup sugar
3 egg yolks
6 oz whipped butter, unsalted
1/2 to 1 teaspoon 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 fridge 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 fridge. 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.

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