Napoleon Cake (Rich Condensed Milk Layer Cake)

For the layers:

1. Beat the butter with sugar until light and fluffy.
2. Beat eggs, add to the butter mixture and beat until combined.
3. Pour in the milk, stir well.
4. Add about 150 g of flour mixed with the baking powder and beat until smooth. Then gradually add the rest of the flour to make a soft, elastic but not sticky dough (you may need a little more flour). Cover with plastic wrap and set aside in a warm place for about 30 minutes.
5. Divide the dough into 20 equal parts (easier to divide into 4, then each part into 5). Lightly flour the surface and rolling pin. Roll each part out very thin (as thin as a crepe) and prick with a fork to prevent bubbles. It is easier to roll the dough on a warm baking tray. Bake at 170–180°C for about 4–5 minutes. Cut equal circles from each baked layer (e.g. 24 cm) immediately after baking, while still soft. Save the trimmings for decoration.
6. After baking all 20 layers, crumble the trimmings and brown them in the oven.

For the condensed milk cream:

1. Whisk the eggs and starch until smooth, with no lumps. Warm the milk in a heavy-bottomed pot over medium/low heat and carefully add the egg-starch mixture. Cook, stirring constantly, for about 10 minutes until thickened (a bain-marie over hot water helps). Let it cool a little.
2. Add the boiled condensed milk and stir well. Cool completely. In a cold bowl, whip the cream to firm peaks, then gently fold it into the cooled milk mixture in 2–3 additions, folding from the bottom upwards.

Assembly:

1. Coat each layer generously with cream (about 4 tbsp per layer), then coat the top and sides of the cake.
2. Decorate the sides (and top) with the browned cake crumbs.
3. Refrigerate overnight (at least 6–8 hours) before serving.