Napoleon Torte

Making the dough: Combine the flour, butter and sour cream and water on a butcher block board and chop with a cleaver, turning often until it become a dough constancy (May take 1 to 2 hours). Chop, don't knead. The dough will not be flaky if you knead it.

If the dough is too stiff it will take longer to chop and if the dough is too soft it will take a shorter time to chop. Wondra flour works better and gives a more flaky dough then regular flour.

Separate the dough into 8-12 equal parts (depending on the size of pan you have) and wrap each portion in plastic wrap or waxed paper. Place the wrapped dough portions in the refrigerator 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 degrees F for 10 minutes until lightly brown -- one layer at a time. Bake each layer of dough at 400 degrees F for 10 minutes until lightly brown. Save any crumbs from baking the dough for the topping.

Filling directions: Beat the whipping cream and sugar together until it is stiff and cool in the refrigerator. Mix the egg yolks and butter together then add the vanilla flavoring and mix with a small fork into the cream. Layer the baked dough portions and filling and top the torte with crumbs from the baked dough portions.

NOTE: If you don't want to take the time to make the dough you can use phyllo dough and it will give a similar taste.