Classic Napoleon Cake with Creamy Layers

*Preheat* your oven to 180°C (350°F). In a large bowl, combine the flour, sugar, and salt. Add the chilled butter, cutting it into the flour mixture until it resembles coarse crumbs.

Mix in the milk, sour cream, and eggs until the dough comes together. Do not overmix to maintain a flaky texture. Divide the dough evenly into 13 portions, flatten into discs, and refrigerate for 30 minutes.

On a floured surface, *roll out* each disc to 25 cm (10 inches) in diameter. Place each rolled dough on a baking sheet and bake for about 6-8 minutes or until golden brown.

Repeat for all discs. Let the layers cool on a wire rack before assembling the cake.

In a saucepan, whisk together the sugar, eggs, and cornstarch. Gradually add the hot milk, continuing to whisk to prevent lumps.

Cook the mixture over medium heat until thickened. Remove from heat and stir in the butter until melted, then allow it to cool completely. Once cooled, whip the cream and fold it delicately into the mixture.

Place one *baked layer* on a serving plate and spread a generous amount of cream over it. Repeat this process with remaining layers, ending with a layer of cream on top. Cover the sides as well.

For best results, refrigerate the cake overnight to allow the flavors to meld together. Enjoy your homemade Napoleon!