Napoleon Cake with Ganache / Торт Наполеон с Ганашем

This cake - minus ganache- was the most wanted dessert from my childhood. New Year's, Birthday parties, any holiday....The thing is my grandma loves pastry cream...she would even make some for herself and eat it with a spoon:) This cake is surely one of the best things she cooks.
Of course, the cake is d-e-l-i-c-i-o-u-s and so...nutritious:) Flaky layers of thin dough, fragrant and buttery vanilla cream....I also added chocolate ganache for the chocolate loving part of the family:)
Being a child I thought making this cake requires some sort of magic...but it is not so difficult at all. You can bake layers of dough the day before, finish the cake the next day and leave it for a night to stand in the fridge, so that it becomes soft and soggy-er so to say. This recipe makes a not very large and not overly sweet moist and homely cake (serves 9).
125g cup cold butter
2 cups flour
1/2 t.s. baking soda
1 1/2 tb.s. vinegar
app.1/2 cup water
Mix (grated) butter and flour with your hands or a fork. Make a well in the middle of it and add soda and vinegar. Pour some half a cup of water, maybe a bit less.
Divide the dough into 9 parts. Roll them out very thin.
Preheat oven to 200 C (fan). Bake these one by one on a baking tray covered with baking paper during 5 minutes.

Cream
1/2 liter milk
2 eggs
1 1/4 cup soft butter
2-3 tb.s. flour (if you like your cake to be more on a soggy side, use 2 spoons, I like mine to be more dry, so I take 3. It gives you somewhat thicker cream which does not soak the dough that much)
11 tb.s. sugar or powdered sugar
couple of drops of vanilla essence - optional
couple of drops of rum essence - optional
pinch of salt
Start heating the milk. Beat together 2 eggs, 9 tb.s. sugar and 2 tb.s. flour. Pour some of the warm milk into this mixture to thin it out. When the milk begins to boil add this egg mixture into the milk stirring constantly. Set aside and cool completely.
Beat butter and 2 tb.s. sugar until fluffy and carefully, spoon by spoon mix in to the cream.
Use about 2 tb.s. of cream for each layer of cake and press gently after you add a new layer (it can cause cracking, but it's not a big problem).
Set frosted cake into the fridge for a couple of hours. After the cake became softer you can cut off some uneven edges.
Optional frosting: 
Melt 150 g dark chocolate with 2 tb.s. olive oil, let it cool a bit and pour the chocolate over the top of the cake. Prepare simple sugar glaze (a couple of drops of water and powdered sugar) and draw lines over chocolate. Then stir with a tooth prick back and forth to create a pattern.
Enjoy!