Napoleon cake

Ingredients:

For the dough:

500 g flour
250 g butter
200 ml cold water
1 tbsp vinegar
A pinch of salt
For the cream:

1 litre of milk
3 eggs
300 g sugar
100 g flour
200 g butter
1 tbsp vanilla sugar
Preparation:

Preparing the dough:

Sift the flour onto a work surface. Chop the cold butter and mix with the flour to make a crumbly paste.
Dissolve the salt and vinegar in the cold water. Gradually incorporate this liquid into the flour mixture and knead the dough.
Divide the dough into 8-10 pieces, form them into balls and chill in the fridge for at least 1 hour.
Preparing the cream:

In a bowl, beat the eggs with the sugar until smooth. Add the flour and mix well.
In a saucepan, heat the milk until hot but do not bring to the boil. Gradually incorporate the hot milk into the egg mixture, stirring constantly.
Pour the mixture back into the saucepan and cook over medium heat until thickened, stirring constantly.
Remove from heat, add vanilla sugar and butter, and stir until smooth. Refrigerate.
Assembling the cake:

Roll each piece of dough into a thin circle. Bake the cakes in a preheated 200°C oven until golden (about 10-15 minutes).
When the cakes have cooled, spread the cream on top of each other. Brush the top cake and sides with cream.
Leave the cake to soak overnight.