{"id":2879,"date":"2002-03-15T11:44:27","date_gmt":"2002-03-15T17:44:27","guid":{"rendered":"https:\/\/www.draugas.org\/news\/?p=2879"},"modified":"2016-02-15T19:39:12","modified_gmt":"2016-02-16T01:39:12","slug":"imperial-dessert","status":"publish","type":"post","link":"https:\/\/www.draugas.org\/news\/imperial-dessert\/","title":{"rendered":"Imperial Dessert"},"content":{"rendered":"

NAPOLEON TORTE<\/strong>
\nNapoleonas<\/em><\/p>\n

Napoleon torte has been a favorite des\u00adsert on the Lithuanian festive table for ages.\u00a0 It is served during the most im\u00adportant holidays and celebrations, as well as on informal occasions.\u00a0 Legend says that the recipe was brought to Lithua\u00adnia by Napoleon\u2019s own chef during the Emperor\u2019s 1812 Russian campaign. As with other Lithuanian recipes, this one has many variations, depending on the baker. Here\u2019s one:
\n4 cups flour
\n1 pint sour cream
\n1 lb. lightly salted butter
\nSift flour onto a pastry board. With pastry blender or two knives, gradually cut softened butter into flour until crum\u00adbly.\u00a0 Blend\u00a0 in\u00a0 the\u00a0 sour\u00a0 cream.\u00a0 With hands, form dough into\u00a0 11\u00a0 or 12 egg\u00ad sized round balls. Refrigerate overnight in\u00a0 covered\u00a0 bowl.\u00a0 Before\u00a0 baking,\u00a0 let dough stand at room temperature about 15 minutes. Roll each ball almost wafer thin on very lightly floured pastry cloth. Fit into a 12-inch ungreased pizza pan. Prick all over with a fork. Bake each lay\u00ad er at 400\u00b0 5 to 7 minutes. It is best to use 2 or 3 pizza pans so you can quickly put another one in the oven after taking one\u00a0 out.\u00a0 Continue\u00a0 till\u00a0 all\u00a0 are\u00a0 baked. Cool, then stack layers atop each other. With a very sharp serrated knife, even the\u00a0 sides\u00a0 saving\u00a0 the\u00a0 trimmings\u00a0 for crumbs.<\/p>\n

Torte filling:
\n1 1\/2 lbs. unsalted butter
\n8 egg yolks
\n2 cups powdered sugar
\n1 pkg. vanilla pudding (not instant)
\n2 cups milk
\n1\/2 cup Half & Half or Carnation milk
\n2 tsps. vanilla
\nJuice of 1 lemon
\nCream the butter, yolks and sugar. Stir pudding mix into\u00a0 1\u00a0 cup of the milk. Bring to a boil stirring constantly. Grad\u00ad ually pour and stir pudding into butter and yolk mixture.\u00a0 Scald and pour in slowly the remaining 1 cup of milk, the cream and vanilla.\u00a0 Slowly add heated lemon juice. Cool. Spread about 1 Tbsp. of pudding on torte layer placed on a large round cake dish. Repeat layering pudding on crusts but alternating every other crust with apricot or raspberry preserves. Frost top and sides with some pudding. Sprinkle with\u00a0 finely crushed layer trimmings. Decorate with chopped walnuts or toast\u00ad ed whole pecans and Maraschino cher\u00ad ries which have been dried and snipped almost through into\u00a0 6 petals\u00a0 to\u00a0 form daisies. To serve: cut into thin slices with a sharp serrated knife.<\/p>\n

POPPY SEED ROLL<\/strong>
\nVyniotas\u00a0 pyragas su\u00a0 aguonomis<\/em><\/p>\n

6 cups flour
\n1 cup milk
\n2 oz. melted butter
\n6 eggs
\n1 oz. yeast
\n1\/2 cup sugar
\n1 1\/2 cups poppy seed
\n1 tsp. vanilla extract
\nLemon peel
\nMix 1\/3 of the flour with warm milk.
\nDilute yeast with a little of the sugar and add to\u00a0 the mixture.\u00a0 Beat well and let stand to rise. Then beat well again, add egg yolks\u00a0 beaten with the sugar until light,\u00a0 grated\u00a0 lemon\u00a0 peel\u00a0 and\u00a0 melted butter. Knead very well and let stand to rise. Divide the dough into two parts, roll each into a thickness of the pinkie finger. Spread with prepared poppy seed filling, roll up loosely. Brush edges with egg white and seal. Put on baking sheet and let rise. Brush with beaten egg and prick the roll using a toothpick in sever\u00ad al places to allow steam formed by the filling to evaporate, so that the cake will not burst.
\nPoppy seed filling:
\nWash poppy seeds and let stand in hot water.\u00a0 Drain and grind the seeds in a meat grinder. Add sugar, vanilla,\u00a0 and whipped egg whites of three eggs. Mix lightly and immediately spread on rolled out dough. Bake the cakes 45 to 50 minutes. Re\u00ad move from oven and wrap in a moist cloth while the cake is still hot. This will make the crust of the cake soft and tasty.<\/p>\n

SOFT HONEY CAKE<\/strong>
\nMink\u0161tas\u00a0 meduolis<\/em><\/p>\n

3 cups flour
\n1 cup sour cream
\n1 cup honey
\n1\/3 cup sugar
\n2 Tbsps. melted butter
\n2 tsps. spice mixture
\n1 tsp. baking soda or baking powder
\n5 eggs
\nSimmer the honey, removing from the heat several times so that it will not boil over,\u00a0 add spices and cool.\u00a0 Cream egg yolks with sugar. Put dish with egg yolks into\u00a0 hot water while\u00a0 creaming.\u00a0 Add cooled honey, sour cream (or sour milk), melted butter, and flour mixed with the baking powder. Mix well, add beaten egg whites.\u00a0 Mix lightly and pour into the baking pan to a thickness of V 2 inch. Bake in a low oven 30 to 40 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"

NAPOLEON TORTE Napoleonas Napoleon torte has been a favorite des\u00adsert on the Lithuanian festive table for ages.\u00a0 It is served during the most im\u00adportant holidays and celebrations, as well as on informal occasions.\u00a0 Legend says that the recipe was brought to Lithua\u00adnia by Napoleon\u2019s own chef during the Emperor\u2019s 1812 Russian campaign. As with other …<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65],"tags":[78,137],"class_list":["post-2879","post","type-post","status-publish","format-standard","","category-food-cooking","tag-lith-heritage","tag-siliunas-d"],"_links":{"self":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2879","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/comments?post=2879"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2879\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=2879"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=2879"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=2879"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}