Classic Napoleon Cake

Whisk together the sugar and flour until combined. Beat in the eggs.

Heat the milk over medium heat until it comes close to a simmer, but do not let it boil.

Remove the milk from the heat and whisk in the egg-sugar mixture. Stir well and return to the stovetop.

Cook, whisking constantly, until thickened. Remove from heat, stir in the butter and vanilla, and let cool completely.

In a bowl, combine the water, egg, salt, and vinegar.

Cut the cold butter into the flour until it resembles coarse crumbs.

Pour in the liquid ingredients and quickly bring the dough together (do not overmix).

Divide the dough into 11-12 portions, shape them into balls, and chill in the refrigerator for 30 minutes.

Roll out each dough ball very thin, dock with a fork, and immediately cut out a round shape using a 21-22 cm ring or plate lid. Bake the pastry along with the scraps at 200°C (400°F) for 11-12 minutes until lightly golden.

Stack the baked layers and finely crush the leftover scraps to use for crumbs.

Spread about 6 generous tablespoons of cream over each layer. Assemble the entire cake and coat the top layer with cream as well.

Cover the cake with plastic wrap and refrigerate for 3-4 hours.