CRISPY NAPOLEON

Grate cold butter into the flour.

Add salt, egg, sour cream, cognac, and bring the dough together into a uniform mass without overworking it.

Chill the dough for 2 hours.

Divide the chilled dough into 12 pieces.

Roll out each piece, prick with a fork, and bake at 190°C until golden.

Trim the hot layers into rounds and save the trimmings for decoration.

For the cream, whip the butter until pale, then add the condensed milk and whip until smooth.

Spread the cream between the layers, adding jam between them if you like.

Refrigerate the cake overnight to set.

For the topping, combine cream cheese, heavy cream, and sugar, and whip until thick and fluffy.