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1
To make pastry, cut butter into flour until crumbly and blend in sour cream.
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2
Form dough into 10 balls.
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3
Cover each with wax paper and refrigerate overnight.
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4
Allow dough to stand at room temperature for 15 minutes, then roll each ball into a wafer thin circle on a lightly floured board.
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5
Prick all over and bake at 350 degrees F.
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6
for 7 to 10 minutes.
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7
Cool.
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8
To make filling# 1--Mix together sugar, flour and salt in top of double boiler.
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9
Gradually add hot milk, stirring constantly.
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10
Cook and stir until mixture thickens.
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11
Pour a small amount over egg yolks, mix thoroughly and pour back into hot mixture.
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12
Cook for 2 minutes.
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13
Cool, then add vanilla.
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14
To make filling# 2--Pour milk into top of double boiler and cook, stirring frequently, until thickened- about 30 minutes.
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15
Add egg yolks slowly in a thin stream, stirring constantly.
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16
Add vanilla.
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17
Cook and stir for 10 minutes.
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18
CHILL.
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19
Beat butter until fluffy, then slowly beat in chilled milk mixture.
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20
TO ASSEMBLE TORTE: Place one layer of pastry on a platter and spread with either filling.
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21
Continue stacking, alternating fillings, until 1 layer of pastry remains.
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22
Frost top and sides with remaining filling.
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23
Crush remaining pastry layer and cover torte with crumbs.
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24
Refrigerate for several hours.
