Šimtalapis (hundred-layer cake)

Instructions

1. Mix the flour, baking powder, salt and sugar. Add the cold butter cut into cubes and rub it in with your fingertips.
2. Add the egg and knead quickly until you have a smooth dough. Divide into 8 balls, wrap them and chill for 30 minutes.
3. Roll each ball into a very thin disc about the size of a 24 cm tin. Prick with a fork and bake them one at a time at 180 °C for 4 to 5 minutes, until lightly golden.
4. For the cream, heat the milk. In a bowl, whisk the eggs, sugar and cornflour, then pour the hot milk over in a thin stream while stirring.
5. Pour everything back into the pan and thicken over low heat, stirring constantly, until you have a coating cream. Off the heat, add the vanilla and let it cool.
6. Whisk the crème fraîche and fold it into the cooled custard.
7. In a dish, stack the dough discs, spreading a layer of cream between each. Finish with cream on top.
8. Cover and refrigerate for at least one night before serving so the layers soften.