The most delicious recipe for Napoleon cake!

       Place sifted flour and softened butter on the work surface and rub into crumbs with your hands. Separately, mix the egg in a glass of cold and slightly salted water. Pour in the liquid and knead the elastic dough.

       We form a log from the dough, divide it into 8 parts (depending on the expected size) and put it in the refrigerator for half an hour. Then we roll each part into a 1 mm thick cake, cut out circles with a plate, 20 cm in diameter, prick with a fork in several places and bake the cakes separately in an oven preheated to 200-220 degrees. From the remaining dough we make a cake, bake it and with a rolling pin we make crumbs, which we will use to sprinkle the cake. When all the cakes are ready, we begin to prepare the cream.

       Mix 2 cups of milk with eggs, vanilla and flour using a whisk. Separately combine 2 cups of milk with sugar and simmer over low heat, stirring, then pour in the egg-milk mixture, bring everything to a boil, constantly stirring with a whisk so that lumps do not form, as it boils, reduce the heat and continue stirring for a few more minutes until the cream thickens.

When the cream is ready and all the layers have cooled, we begin to assemble the cake from the largest layer to the smallest. Generously grease the layers with hot or warm custard. Sprinkle the top and sides with crumbs. Let it stand for several hours at room temperature, and then put it in the refrigerator overnight.