Napoleon cake

Ingredients for 1 servings:

• 3 ½ cups flour
• 300 g butter
• 1 egg(s)
• ½ tsp baking powder, Russian (soda)
• 1 tsp vinegar essence
• 1 pinch of salt
• 3 eggs
• 1 ½ cup(s) sugar
• 2 tbsp cornstarch
• 250 ml cream
• 500 ml milk
• 300 g butter

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Cut the butter into cubes. Knead with the flour. Add the eggs and salt. Mix 1 tablespoon of water, vinegar, and baking powder and add to the dough. Make a soft dough. Divide the dough into 12 pieces. Place the dough pieces in the freezer for 1-2 hours. Roll out each piece 3-4 mm thick, cut out equal-sized circles, and bake the bases at 190°C until golden brown (only takes a few minutes). For the cream, beat the eggs with the sugar. Add the cornstarch and cream. Bring the milk to a boil. Reduce the heat and very slowly stir in the egg and cream mixture. Bring to a boil, stirring constantly. Stir in the butter pieces. While the bases are still warm, spread generously with cream, layer them on top of each other, and press down. Crumble one layer and sprinkle it over the cake. Refrigerate the cake overnight.