Napoleon Cake

Combine the sifted flour with diced cold butter and rub together into coarse crumbs. In a separate bowl, mix the cold water, salt, vinegar, and egg yolks, then pour into the flour mixture. Quickly knead into a dough without overworking it with your hands. Divide into 12 portions, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours.

Roll out each portion into a thin 25 cm round circle. Bake on a dry baking sheet at 180°C for 8 to 10 minutes. Reserve one or two baked crusts for crumb coating.

For the cream, whip the softened butter until fluffy, then gradually beat in the condensed milk and vanilla extract. Whip until smooth and light in texture.