Napoleon Cake with Chocolate and Raspberry Ice Cream

Puff pastry:

1. Knead 1,250 g butter and 100 g flour to form a homogeneous mass. Place the mixture on a piece of cling film, cover with a second piece of film and flatten or roll out with a square hand. Wrap the butter in foil and put it in the refrigerator.
2. At this point, knead the dough with the remaining ingredients and add enough water to get the consistency of pasta dough. Roll out the dough in a circle on a floured worktop. Put chilled butter in the center of the batter. Fold the dough in an envelope and glue the edges thoroughly.
3. Turn the dough (with the seams down) and roll it out into a long rectangle about 1 cm thick (always roll in one direction).
4. Place it as a letter (shorter side fold in half, second page on this fold). Roll out very lightly (just press lightly, make a little thinner, then it will cool down better) and wrap in foil. Wrap the wrapped dough on a wooden plate and place in the freezer for 15 minutes.
5. Unroll the rectangular rectangle again and fold it back as a letter. Then cut the dough in the middle and put both halves on top of each other and then roll out finely (just press the roller to make the dough thinner), wrap in foil and put in the freezer for 15 minutes.
6. Cut the dough in half. Wrap one half in foil and put in the refrigerator. Roll out the second half into a large rectangular dough. Place the dough on a large baking sheet lined with parchment paper. Bake in a preheated oven at 220 ° C for about 15 minutes. Bake the second dough in the same way. Let the puff pastry cool down.

Pudding mass:

1. 3 Cups of milk, sugar and the pulp of the vanilla pod scrape out and bring to the boil. Mix the rest of the milk with the egg yolks and flour. Add the boiling milk and mix so that no lumps form. Cook a thick pudding.
2. Let the pudding cool, then place it on top of the first puff pastry cake. Cover with the second and sprinkle with powdered sugar.

Raspberry ice cream:

1. First I dissolve the sugar and raspberry jam in the cream (heat it up briefly). Then I add the raspberries and stir; then pour through a sieve to remove the seeds and let cool. Put everything in the ice cream maker and let stir for 40 minutes. I put ice cream in the freezer for about 120 minutes.

Chocolate ice cream:

1. Heat the milk in a small saucepan. Not cook!. Stir in cocoa powder and sugar and keep stirring with the whisk until the cocoa is completely mixed. Let cool down.
2. Put everything in the ice cream maker and let stir for 40 minutes. I put ice cream in the freezer for about 120 minutes.