Directions

1. Step

In a large bowl, combine 420 g of flour and 200 g of butter (cut into pieces). Mix until crumbly. In a separate bowl, whisk together 1 egg, a pinch of salt, 1 tbsp vinegar, 1 tbsp vegetable oil, and 200 ml cold water. Gradually pour the liquid mixture into the flour and butter mixture. Combine until a dough forms. Knead the dough lightly, shape it into a ball, place it in a container, and refrigerate for 40 minutes.

2. Step

In a saucepan, mix 180 g sugar, 40 g corn starch, and 40 g flour. Gradually whisk in 800 ml milk until smooth. Heat the mixture over medium heat, stirring constantly, until it thickens. Allow the mixture to cool, then refrigerate for 40 minutes. Using an electric mixer, blend 200 g butter (room temperature) with the chilled mixture until smooth and creamy. Add vanilla sugar if desired.

3. Step

Roll out the chilled dough on a floured surface and cut it into 6 equal pieces. Wrap each piece in cling film and roll them out thinly. Using a small cake mold, cut the dough to size. Place each piece into a mold lined with baking paper. Flatten with the back of a spoon. Bake in a preheated oven at 220°C (410°F) for 7 minutes or until golden. Repeat for all pieces.

4. Step

Start layering the baked pastry sheets and cream. Spread a small amount of cream over each baked layer and stack them. Once all layers are assembled, use the remaining cream to cover the top and sides of the cake. Smooth the surface and decorate as desired. Refrigerate the cake for a few hours before serving to let the flavors meld.