Napoleon Cake # 2

Preheat the oven to 375°F.

On a flat work surface, sift together the flour and salt. Cut the very cold butter into large chunks over the flour.

Using a knife, cut the butter into the flour until the mixture forms fine crumbs.

Using the knife, incorporate the sour cream into the crumb mixture.

In a bowl, whisk together the egg yolks, cognac or vodka, and very cold water.

Add the liquid mixture to the crumbs and knead just until the dough comes together. Do not overwork the dough.

Divide the dough into 7 portions about the size of tennis balls. Refrigerate for 30 minutes.

Working with one portion at a time, roll the dough very thin on a well-floured surface, adding flour as needed to prevent sticking.

Transfer the rolled dough to a baking sheet and trim it into a circle or square. Reserve the trimmed edges for crumbs.

Bake each pastry sheet at 375°F for about 10–12 minutes, until golden brown. Repeat with all 7 portions and let the layers cool.

To make the cream, combine the heavy whipping cream, sweetened condensed milk, and powdered sugar in a mixing bowl.

Beat with a stand or hand mixer on high speed until soft peaks form and the cream is fluffy.

Stack the cooled pastry layers, spreading a generous amount of cream over each layer. Reserve one baked layer for crumbs.

Crumble the reserved layer and all baked trimmed edges in a blender or crush them with a rolling pin.

Coat the top and sides of the cake with the crumbs. Refrigerate for at least 6 hours for a crunchier cake, or 12 hours or longer for a softer texture.