This is a well known, popular Russian cake. With crunchy thin layers of pastry sheets filled with fluffy whipped cream in between.Now, this is not puff pastry type dough, If you like that type of cake you can use store bought puff pastry dough or use this recipe to make your own http://www.aflockinthecity.com/2012/04/17/homemade-puff-pastry-the-quicker-version-by-nick-malgieri/
If using store bought, roll it out in to thin sheets before baking, or you can bake them as is and then separate it to add the cream.
The layers can be baked ahead of time like 1-2 days before, maybe even more(didn’t try ,don’t know)
If you like more crunchy type cake then place it in fridge for 6 hours, if you want it more softer, then you can go for 12 or more hours.
This cake can be versatile using different cream filling http://delightsofculinaria.blogspot.com/2011/06/russian-napaleon.html or pastry cream (will post recipe soon.) Another great cream filling from http://www.grabandgorecipes.com/dulce-de-leche-napoleon-cake-recipe/
So its up to you to decide which ever you prefer, It will be delicious anyway.

Ingredients:

3 1/2 sticks very cold butter
4 cups flour
2 tablespoons sour cream
2 egg yolks
1 tablespoon cognac or vodka
3/4 cup very cold water
1/2 teaspoon salt

Cream:
5 cups heavy whipping cream
1 1/2 cans condensed milk
 1 cup powdered sugar

On a flat surface sift flour,salt and cut butter in t big chunks.

Using a knife combine flour with butter until you will have fine crumbs.

Incorporate sour cream using a knife in to the crumbs.

In a bowl mix or whisk egg yolks,cognac or vodka with water.Add to the crumb mixture and start kneading the dough but not too much.

Divide the dough into 7 sections size of tennis ball, and place it in the fridge for 30 minutes.

Roll the dough very thin on a well floured surface adding flour as you roll so it won’t stick to the rolling pin or the surface.Transfer the rolled out dough to a baking sheet and cut it out into a circle or square shape. Bake on 375 degrees for about 10-12 minutes until golden brown.

Cream:
Combine all ingredients and beat using a stand or hand mixer on high speed until soft peaks form and you have a fluffy cream texture.

Spread generous amount of cream on each layer. Leave one layer for crumbs.

Crumble one sheet of cake and all the baked cut out edges in blender or using a rolling pin. Add the crumbs to sides and top of cake. Fridge for at least 6 hours.

 Ice cream is always a fantastic summer treat that will cool you down on a very hot summer day.
This is a very fun way for a family to enjoy their treat by making it together with kids. You can add sprinkles,m & m’ s or any other kids favorite topping.

  1 serving
 Banana splits-
 1 sliced banana in half
 3( small) scoops of your favorite ice cream
 caramel sauce, fudge or both.
Your choice of raspberries,strawberries, crushed pineapple, or cherries
Whipped cream or ( homemade: heavy cream + powdered sugar whipped )
Crushed toasted hazelnuts, pecans, almonds or peanuts

Fudge:
 2/3 cup heavy cream
1/2 can condensed milk
1/3 cup dark brown sugar
¼ cup Dutch-processed cocoa powder
¼ teaspoon sea salt
6 ounces semi-sweet chocolate chips, or chocolate bar chopped,and  divided in half
1 teaspoon vanilla extract
4 tablespoons unsalted butter

Fudge directions:
Combine cream, half of chocolate chips, cocoa, brown sugar,salt and condensed milk in a sauce pan and bring to  boil on med-high heat.
Reduce heat to low and cook for 5 minutes stirring occasionally. .
Remove from the heat and stir in the rest chocolate, butter, and the vanilla extract, stirring until smooth. Let cool for 20 to 30 minutes before using (it will thicken as it cools). Store in a jar or airtight container in the refrigerator for up to two weeks.)

Caramel Sauce:

Caramel Sauce:
(adapted from Kitchen Heals Soul)
2 cups sugar
½ cup water
1 stick butter,cubed
1 cup whipping cream, warm
1/2 teaspoon sea salt (optional)

Pour the sugar into a sauce pan. Add water. Bring to boil on med-high heat.
Continue to boil until turns color to amber. Be careful, keep eye on it, not to do it too dark.
As soon as the the caramel will reach desired color,take pan away from heat and add butter.Stir and gradually add the cream. Whisk until well combined.Let it cool before serving.

Diections for banana split:
Place 2 sliced bananas on bottom of a plate.
place scoops of ice cream on top.
Drizzle or pour your sauces and top it off with a little whipped cream.
Sprinkle nuts and add fruits on top.
Enjoy!!!!