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1
Dough: Cut butter into flour then blend in the sour cream and water.
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2
Form 8-12 balls, then flatten into discs, wrap in plastic wrap and refrigerate overnight.
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3
The next day, remove the dough from the refrigerator and let sit 15 minutes or until dough is pliable enough to be rolled out.
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4
Roll each disc into a paper-thin circle on a lightly-floured surface, then prick all over with a fork and bake at 375F for 7-10 minutes or until golden brown.
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5
A pizza pan or a stone makes a good surface for cooking your layers.
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6
Each layer must be cooked individually.
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7
If your dough gets too soft while you are rolling and baking, put it back in the refrigerator until it is hard enough again.
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8
Filling#1: Mix 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
Keep on heat, stirring until mixture thickens.
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11
Spoon a small amount of milk mixture gradually (~1/4c) into your egg yolks, mix thoroughly.
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12
This will prevent your eggs from cooking by gradually raising their temperature.
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13
After you have spooned the milk mixture into the eggs, pour the eggs into the milk mixture.
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14
Cook for 2 minutes.
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15
Cool, then add vanilla and extras if desired.
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16
Filling#2: Add both cans of milk to top of double boiler and cook, stirring frequently, until thickened (~30min).
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17
Add egg yolks slowly in a thin stream, stirring constantly.
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18
Add vanilla.
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19
Cook and stir for 10 minutes.
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20
Chill in refrigerator.
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21
Beat butter until fluffy, then slowly beat in chilled milk mixture.
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22
Add extras if desired.
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23
Assembly: Place one layer of pastry on a platter and spread with filling.
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24
Continue stacking, alternating fillings, until 1 layer of pastry remains.
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25
Frost top and sides of torte with your remaining filling.
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26
Crumble the last pastry layer and sprinkle over torte.
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27
Refrigerate for several hours.
