Napoleon Cake

Sift the flour into a large bowl. Grate the cold butter on a coarse grater, immediately mixing it with the flour until crumbly.

In a separate bowl, whisk together the eggs, ice water, vinegar, and salt. Pour the liquid mixture into the flour crumbs and quickly bring the dough together into a ball without kneading too long. Wrap it in plastic and refrigerate for 2–3 hours.

Divide the chilled dough into 8–9 portions. While rolling out and baking one layer, keep the rest in the fridge. Roll each piece into a thin sheet, place on a baking sheet lined with parchment paper, dock with a fork, and trim the edges. Bake in a preheated oven at 190°C until golden.

For the cream, combine the milk, sugar, eggs, and flour in a saucepan, whisking thoroughly. Cook over medium heat, stirring constantly, until the mixture thickens and begins to simmer.

Remove the cream from the heat, add the butter (or heavy cream) and vanilla. Mix well until smooth and let cool to room temperature.