Homemade Napoleon Cake Recipe from Childhood

Start by mixing the *all-purpose flour*, *salt*, and *vinegar* in a large mixing bowl. Gradually *add cold water* to the flour mixture while mixing until a dough forms.

Once the dough is well-combined, place it on a *floured surface* and knead it for a few minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

After chilling, remove the dough from the refrigerator. Roll it out into a thin layer on a *floured surface* to prevent sticking. Cut the rolled dough into equal-sized squares or rectangles, depending on your preference.

Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit) while preparing the dough pieces.

Line a baking sheet with parchment paper. Place the cut dough pieces on the sheet and bake in the preheated oven for 10-15 minutes or until they are *golden brown* and crisp. Remove them from the oven and let them cool completely on a wire rack.

In a medium saucepan, combine the *milk*, *sugar*, and *cornstarch*. Whisk together until smooth. Heat over medium heat while stirring constantly until the mixture thickens. Once thick, remove from heat.

Add the *egg yolks*, *butter*, and *vanilla extract*, stirring until fully incorporated and the cream is *smooth and creamy*.

Take one layer of the baked dough and spread a generous amount of the *cream filling* on top. Repeat this process for each layer, stacking them until you reach the last layer.

Once assembled, chill the cake in the refrigerator for at least *4 hours* to allow the layers to meld together.

Before serving, dust the top of the cake with *powdered sugar* for a decorative finish. Slice the cake into pieces and serve it to your guests, enjoying the delightful *flavors and textures* of this classic dessert.