Napoleon Cake

In a saucepan, combine the sugar, vanilla sugar, egg yolks, and cornstarch.

Whisk thoroughly and gradually pour in the hot milk.

Place the saucepan over low heat and bring to a boil, stirring constantly.

Add the butter, mix well, cook for about 30 seconds more, and remove from the heat.

Transfer to a bowl, press plastic wrap directly onto the surface, and chill in the refrigerator for 2-3 hours.

Next, whip the heavy cream with condensed milk until stiff and fold it into the chilled pastry cream.

Mix everything thoroughly.

Combine the flour and butter, rubbing them together into a fine crumb.

Mix the water, egg yolks, and vinegar together, then add them to the flour mixture.

Knead into a soft, smooth dough and chill in the refrigerator for an hour.

Divide the chilled dough into 13-15 portions and roll each one out extremely thin.

Cut out 22 cm circles, prick with a fork, and bake for 2-3 minutes at 180°C (350°F).