Napoleon Cake

In a bowl, combine the sifted flour and very cold butter straight from the freezer, quickly rubbing them together into crumbs. Add the salt and vinegar to the cold milk, pour into the flour mixture, and quickly knead the dough.

Divide the dough into 2 portions, then divide each portion into 6 more, making 12 pieces in total. Cover and refrigerate for 2 hours.

Once chilled, take out one ball at a time, roll it out into a thin circle, and prick it with a fork. Bake at 180°C (350°F) for about 10 minutes until golden brown. Reserve one layer for crumbs.

For the cream, pour milk into a saucepan, add the sugar and flour. Cook over medium heat, stirring constantly, until thickened. Let it cool. Beat the butter and gradually fold it into the cooled mixture.

Assemble the cake by generously spreading cream between the layers. Coat the top and sides as well. Crush the reserved baked layer into crumbs and sprinkle them all over the cake.