Napoleon Cake

Ingredients

For the dough:

80 g butter

100 g sugar

2 eggs

300 ml milk

1/2 tsp baking powder

1/4 tsp salt

Vanillin to taste

800 g flour

For the cream:

500 g boiled condensed milk

700 ml 33% cream

500 ml milk

2 eggs

4 tbsp starch

Sugar to taste

Vanillin to taste

Whip the softened butter with sugar until white. Separately mix the milk and eggs, add to the butter. Mix 150 g flour with salt and baking powder, sift into the butter and milk, mix well, gradually adding the remaining flour. Knead the flour into a smooth dough, cover it with a bowl, let it rest for 30 minutes, then divide it into 20 equal pieces.

Preheat the oven to 180-200°C and line a baking sheet with parchment. Roll out a thin cake layer; you can leave it as large as you like for now; it's best to trim the layers after baking. Bake the layers until lightly golden. Trim them to the desired diameter while still slightly warm; they become brittle once cooled. Cool on a wire rack.

For the frosting, mix the eggs and starch in a bowl until smooth. Bring the milk to a boil, add the eggs and starch, stirring until thickened. Cool and whisk with the boiled condensed milk. Whip the cream separately, then mix with the custard. Spread the frosting over the layers, make crumbles from the scraps, and sprinkle over the sides and top of the cake. 

Bon appetit!