Napoleon Cake

Ingredients

75g butter

2/3 cup sugar

2 eggs

1.5 cups milk

1/2 tsp baking powder

4 cups flour

For the frosting:

1.5 cups sugar

2 eggs

2 cups milk

1/2 cup flour

100 ml 35% cream

Vanillin

Crease the butter and sugar until pale. Beat the eggs, pour in the milk, and stir. Sift the flour and baking powder and, mixing well, add them one cup at a time until you have a dough the consistency of dumplings. Form the dough into a ball, cover with a towel, and let it rest for 15 minutes. Preheat the oven to 170°C.

 Roll out equal pieces of dough into a thin crust. Cut out a circle 21-22 cm in diameter using a stencil, prick it frequently with a fork, and bake in the oven until golden brown, about 10 minutes.

Don't throw away any scraps; bake them as is and use them as crumbs for topping. This amount of dough made two cakes, 12 layers each.

Cream: Beat the sugar, flour, and vanilla with the eggs until smooth. Add warm milk and simmer over low heat, stirring constantly until thickened. Remove from heat and cool to room temperature.

Whip the cream until soft peaks form and carefully fold it into the cream. This amount of cream makes enough for 12 layers. Spread frosting over all layers and sides of the cake, sprinkle with crumbs, and let it soak for several hours (or preferably overnight).

Enjoy!