Delicious Napoleon Cake with Cream Filling

In a saucepan, gently *heat the milk with the sugar*, taking care not to bring it to a boil. This step helps to dissolve the sugar and integrate the flavors.

In a separate bowl, *whisk together the eggs and cornstarch* until the mixture is smooth and well combined. This ensures a uniform texture in your cream.

Gradually *pour the hot milk into the egg mixture*, stirring constantly to avoid cooking the eggs. This is crucial for creating a creamy consistency.

Transfer the mixture back to the saucepan and *cook over medium heat*, stirring continuously until the cream thickens and begins to bubble. This may take around 5-10 minutes.

Once it reaches the desired thickness, *remove it from the heat* and add the butter in small pieces, mixing until fully incorporated. This will add richness to the cream.

Pour the cream into a bowl, cover it with plastic wrap to prevent a skin from forming, and let it cool before refrigerating for at least 2 hours.

After cooling, *whip the cold heavy cream* until soft peaks form, then gently fold in the chilled custard. This will create a light and airy filling for your layers.

Grate the cold butter into the flour in a large mixing bowl. *Add a pinch of salt* and mix with your hands until the mixture resembles coarse crumbs. This will provide the right texture for the layers.

Next, gradually *pour in the cold milk*, followed by the egg and vinegar, mixing until a soft dough forms. Be careful not to overmix; you want it to be just combined.

Divide the dough into 8 equal portions, wrap them in plastic, and refrigerate for about 20 minutes. This helps to relax the gluten, making it easier to roll out.

Preheat your oven to 220°C (425°F) while the dough chills. This ensures that the layers will bake quickly and evenly.

On a floured surface or parchment paper, *roll out each portion of dough* into thin layers. Bake each layer for about 10 minutes, or until they are golden brown and crispy. *Adjust the baking time* according to your desired crispness, as some prefer crunchier layers.