Napoleon cake on puff pastry

Roll out the layers of puff pastry on parchment paper and sprinkle with powdered sugar so that after baking the layers are covered with a caramel crust. Bake in a preheated oven at 220–230 degrees for 8 minutes.

For the custard, beat the yolks with 1/3 of the sugar, add flour and mix well. Separately, pour cream into a saucepan, split the vanilla pod in half, scrape the seeds into the cream, add the pods and remaining sugar, and bring to a boil.

Then, slowly pour the cream mixture into the egg yolks while constantly stirring, and strain it into a pot. Heat the mixture over medium heat, stirring constantly until bubbles form. Hold for another 2 minutes and remove from heat. Cool by covering with plastic wrap.

Gently mix the cooled custard with the cream. Divide into four parts.

Spread the baked layers with cream and assemble the cake in the following order: layer - cream - layer - cream - layer - cream - layer - cream - layer. Place the top layer with the flat side up, do not grease. Put the cake in the refrigerator overnight to soak.