Classic Napoleon Cake with Layered Pastry

In a small saucepan with a thick bottom, pour in the milk and add the vanilla extract. Heat the mixture until it reaches a boil.

In a separate bowl, whisk the eggs with the sugar until combined. Gradually add the flour, stirring continuously to avoid lumps.

Carefully pour half of the hot milk into the egg mixture in a thin stream while mixing vigorously. This step is crucial to prevent the eggs from curdling.

Transfer the mixture back into the saucepan, stir, and cook over medium heat, constantly stirring until it thickens (about 5-7 minutes). Remove from heat, add the condensed milk, and blend with a mixer until smooth.

Next, incorporate the softened butter and mix until you achieve a light and fluffy consistency.

Let the cream cool to room temperature. Cover it with plastic wrap directly on the surface to prevent a skin from forming and refrigerate for 3-4 hours. Before use, whisk the cream at medium speed for 2-3 minutes. Remember to reserve some cream for frosting the cake later.

Chill the butter in the freezer for at least 1 hour. Once frozen, grate the butter using a coarse grater and return it to the freezer for an additional 30 minutes.

In a mixing bowl, lightly whisk the eggs for a couple of minutes at medium speed.

In another bowl, combine the flour with the grated butter. Use a knife to gently 'chop' the mixture until it resembles fine crumbs.

Make a well in the center and add the eggs, ice water, vinegar, and a pinch of salt. Quickly gather the dough into a ball without over-kneading it; excessive handling will warm the butter, affecting the buttery layers.

Wrap the prepared dough in plastic and refrigerate for 1 hour.

After an hour, divide the dough into 10-12 equal portions. It’s important to roll out one piece at a time while keeping the rest in the fridge to prevent the butter from melting.

Preheat your oven to 200°C (390°F). Roll out each dough piece into a thin layer and place them on lined baking sheets.

Bake each sheet for 6-8 minutes, or until golden. Repeat the process for all dough pieces.

Let the baked layers cool completely before assembling the cake.

Start layering by placing one pastry sheet on a serving plate. Spread a layer of cream over it, then add another pastry sheet on top. Repeat the process until all layers and cream are used up.

Don’t forget to frost the top and sides of the cake with cream. You can sprinkle some crushed pastry scraps on top for decoration.

Allow the assembled cake to sit in the refrigerator for a few hours or overnight for the layers to soften and flavors to meld.

Slice and serve chilled. Enjoy your Classic Napoleon Cake!