Jewish Cookbook > Desserts > Napoleon

The 92Y Ford Fellows Program is an early program in a growing trend of collaborations between nonprofits and corporations on humanitarian projects.

92Y’s volunteer initiatives, educational outreach programs, scholarship opportunities and current-events lectures are globalized by our continued partnership with The Ford Motor Company and the Ford Fellows program.

Current Ford Fellow Svetlana Yakimenko directs the CIS arm of Project Kesher, the largest Jewish women's organization in the Commonwealth of Independent States of the former Soviet Union (CIS), which operates in 160 communities across 9 time zones. Project Kesher invests in leadership training, Jewish education and community activism. This year alone, over 2,000 women participated in Torah study classes, 10,000 attended its workshops on the trafficking of women and 3,000 graduated from its ORT KesherNet vocational computer centers.

Svetlana made this recipe with her grandmother, who learned it from her mother.

 
“…nothing in my early years was called ‘Jewish,’ but this is how the tradition passed from one family member to another.”

SHORTCAKES

  • 3 cups flour
  • 7 oz or 14 Tbsp soft margarine
  • 4 Tbsp sour cream
  • 1 egg

Mix the soft margarine and the flour. Add the sour cream, then the egg. Knead the dough and put it in a cold place for a couple of hours. Grease a baking sheet with oil or margarine. Divide the dough into 6 parts, then roll the dough out thin, to fit the size of a baking tray. Before baking, poke rolled-out dough with a fork to keep it from puffing up. Bake at 350º to 390º F.

CUSTARD

First:

  • 1 cup sugar
  • 1 cup flour
  • 3 eggs
  • 1 pint of cold milk (1⁄2 liter)

Mix the flour and sugar. Add the eggs and then slowly add the pint of milk. Mix.

Second:

  • 1 quart of milk (1 liter)
  • 7 Tbsp butter
  • Vanilla
  • Chopped walnuts for garnish

Bring the quart of milk to a boil and add the prepared mixture of flour, sugar, milk and eggs, constantly stirring. When it thickens, add the butter and vanilla to taste. Cool the custard; it should thicken. Spread the custard on the shortcakes. Scatter walnuts on the cakes.