Pistachio Raspberry Napoleon Cake Recipe

*Cut* the cold butter into small cubes. In a large mixing bowl, combine the flour and salt. Add the butter and toss to coat.

*Mix* the water and vinegar, and gradually add it to the flour mixture. Blend until a *crumbly dough* forms, then gather into a ball. Wrap and refrigerate for at least an hour.

In a saucepan, *heat* the milk until steaming but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until light and smooth.

Slowly pour half the heated milk into the egg mixture, whisking constantly, then return to the saucepan over medium heat. Stir until thickened, then *remove* from heat and stir in the pistachio paste and butter. *Cool* the cream before using.

In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens. Allow it to cool completely.

*Roll out* the dough layers and bake until golden brown. Allow them to cool completely.

Spread a layer of pistachio cream over each cooled dough sheet, followed by a *thin layer* of raspberry mixture.

Stack the layers carefully to form the cake. *Chill* in the refrigerator for several hours before serving for the best flavor.