Skillet Napoleon Cake

Whisk the eggs with sugar, then mix in the softened butter, salt, vinegar-slaked baking soda, and 2.5 cups of flour.

Knead the dough and let it rest for 15-20 minutes.

Whisk the eggs with sugar, stir in the flour, and mix well.

Gradually whisk in the cold milk, place over low heat, and bring to a boil, whisking constantly.

Once the custard thickens and boils, remove from heat, stir in the vanilla, and set aside to cool.

Roll the dough into a log shape and divide it into 14 equal pieces.

Roll out each piece to roughly the size of your skillet.

Cook the pastry layers in a preheated dry skillet over medium heat until done, trimming the edges while hot for neatness.

Save the pastry trimmings to use for the cake crumb coating.

Stack the layers, spreading warm cream over each one.

Process the nuts and pastry trimmings in a blender, and coat the top and sides of the cake with the crumbs.