Flaky Pastry Cake

To make the dough, combine 250g all-purpose flour, the egg, and salt

Knead until a smooth and pliable dough forms

Let it rest for 15 minutes

Meanwhile, mix together the butter or margarine and 250g all-purpose flour until well combined

Refrigerate

Open the first piece of dough to a rectangle 1cm thick

Remove the butter mixture from the refrigerator and spread it over the first piece of dough

Fold one of the narrower sides towards the middle

Fold the other side on top, forming three layers of dough

Refrigerate for 15 minutes

Turn the dough over and open it in a different direction than previously

Fold again into three layers and refrigerate

Repeat this process two more times

Open the dough to a thickness of 1/2cm

Cut into strips 10 x 25cm

Place on an ungreased baking sheet and bake at 250°C until the dough puffs up

Open the oven door, reduce the temperature to 150°C, and let it cool for a few minutes before closing the door again

Bake until the pastry is golden brown and crispy

Remove from the oven and let it cool completely

To make the cream, beat the egg yolks with cornstarch and confectioner's sugar

Heat the milk

Add vanilla extract and slowly whisk into the egg yolk mixture

Cook over low heat, stirring constantly, until thickened and creamy

Let it cool

Place a strip of flaky pastry on a serving dish

Cover with cream and stack layers

If desired, decorate the top with whipped cream or confectioner's sugar.