Lorna's Lithuanian Napolean Torte

So i was given Lithuania as my country for May's Cake 'n' Bake meet so after some internet scouring i found this torte, which i edited slightly from the original although would edit more in the future... The cream recipe for the filling wasn't really a custard or pastry cream because it didn't have enough egg yolks, which may have been a typo on the site i got it from or just a bizarre cream filling... Either way, i'd advise making a buttercream or proper pasty cream (probably the latter) for the filling.

Ingredients;

200ml cup yogurt

60g. soft butter
100g caster sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
2 medium eggs, beaten

250g plain flour

Method:

Cream the butter with the sugar, and beat in the yogurt. Don't worry if it splits a bit - add a dash of flour to get it back together.Beat in the eggs one at a time, then stir in the flour, baking power and baking soda. You should add enough flour to make a soft dough, that's kneadable. Turn the dough out onto a floured surface and knead for  minutes. Wrap in clingfilm and fridge for at least 4 hours, or overnight. 

Take out of the fridge, roll out thinly (~1mm thick if possible; you will have to be able to transfer them to a baking tray!). Cut into rounds of whatever size you like. I did mini ones, you could do one 7" cake. Aim for each cake to have 6 layers. Once you've cut out your rounds... get them back in the fridge for at least an hour. Then cook in a preheated oven (170C) for about 10 minutes until lightly golden on top. Cool on a cooling rack.

Make a filling (your favourite pastry cream recipe) and sandwich the layers into towers of 6 layers each. Fridge (if using pastry cream rather than buttercream) to firm up for a few more hours.

Best of luck!