Classic Napoleon Cake Recipe with Custard Cream

In a saucepan, combine the *sugar*, *vanilla sugar*, *egg yolks*, and *corn starch*. Mix well until smooth.

Gradually pour in the *hot milk* while continuously stirring. Place the saucepan over low heat and bring it to a *boil*, constantly stirring to avoid lumps. Add the *butter*, stir until fully melted, and cook for another 30 seconds. Remove from heat.

Transfer the custard to another container, cover it with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for *2-3 hours*.

After chilling, whip the *cream* with the *sweetened condensed milk* until stiff peaks form. Gently fold the whipped cream into the chilled custard until well combined.

In a large bowl, combine the *flour* and *butter*. Rub the butter into the flour until it resembles coarse crumbs.

In a separate bowl, mix the *cold water*, *egg yolks*, and *apple cider vinegar*. Add the liquid mixture to the flour mixture and knead into a soft, homogeneous dough. Refrigerate the dough for *1 hour*.

Preheat the oven to *180°C (350°F)*. Divide the dough into *13-15 equal parts*. Roll each part very thinly. Cut out circles of *22 cm (9 inches)* in diameter and prick them with a fork to prevent puffing during baking.

Bake each layer for *2-3 minutes* until golden brown. Let them cool completely.

Layer the cake by spreading the *custard cream* between each baked layer. Gently press down each layer to ensure it sticks together.

Once assembled, refrigerate the cake for *7-8 hours* to allow it to stabilize. Decorate as desired before serving.

Enjoy your delicious Napoleon cake!