A classic at Russian birthday parties and holiday tables, Napoleon cake is made by stacking thin, crisp pastry layers with vanilla filling. Although it needs a long resting time, it is fairly simple to prepare.
Use your fingers to rub the cold butter into the flour until it resembles coarse crumbs. Add the egg, salt, vinegar, and ice-cold water, then knead into a smooth dough.
Divide the dough into 6 pieces, wrap each in plastic wrap, and refrigerate for 30 minutes.
Roll each piece out thinly and bake the layers in batches in an oven preheated to 180°C / 355°F, until golden.
Cook the milk, sugar, cornstarch, and egg yolk over low heat, stirring constantly, until thickened. Add the vanilla and let cool.
Stack the layers with filling between them. Crumble the top layer and sprinkle it over the cake.
Refrigerate the cake for at least 4 hours, then slice and serve.
Refrigerate the cake for at least 4 hours before slicing; the layers need time to soften and absorb the cream, or the cake will fall apart when cut. Allergens: Contains wheat (gluten), milk and dairy products, and egg.
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