Pistachio Napoleon Cake with Raspberries

Start by *sifting the all-purpose flour* into a mixing bowl. This helps to aerate the flour and ensure it's free from lumps. Next, *grate the chilled butter* using a large grater, adding it to the flour while mixing it in with your hands until the mixture resembles coarse crumbs.

In another bowl, *combine the egg, salt, vinegar,* and then *pour in the ice water.* Mix until well combined. Make a well in the center of the flour mixture and gradually pour in the egg mixture, combining quickly until a dough forms.

Divide the dough into *8 equal portions* and wrap them in plastic wrap. Chill in the refrigerator for at least *1 hour* to allow the gluten to relax.

When ready to bake, take one portion of dough out and roll it into a *very thin circle*, approximately 20-22 centimeters (8-9 inches) in diameter. Use a fork to prick the surface all around to prevent bubbling during baking. Repeat with the other portions.

Preheat your oven to 200 degrees Celsius (about 400 degrees Fahrenheit), and *bake the crusts* until they are golden brown.

In a saucepan, *combine the sugar, cornstarch, salt,* and the egg, whisking everything together until you have a smooth mixture. In a separate pot, add the milk and pistachio paste, heating it over medium while stirring until it just starts to boil.

Once boiling, *slowly pour the hot milk mixture* into the egg mixture, whisking constantly to avoid cooking the egg. Strain the mixture back into the saucepan and place over medium heat.

Once your crusts and cream are ready, *begin layering* the cake. Start with one baked cake layer, adding a generous amount of *pistachio cream* on top. Follow with a layer of *frozen raspberries* scattered over the cream.

Repeat the layering process, finishing with a cake layer on top. Optionally, you can garnish the top with *more raspberries* or crushed pistachios for an elegant presentation.

Refrigerate the assembled cake for a brief period before serving to allow the flavors to meld beautifully.