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For the dough mix together water, vodka, vinegar and eggs and set asode. Then look for a big (!) bowl and mix together flour and salt. Add the cold butter in cubes and work this mixture into crumbs the size of peas. Try to do this as quickly as possible. Now add the wet ingredients and work everything together, it is OK if you still see a few patches here and there. The dough will be sticky, but try not to add any futher flour. Form into a ball, cover and chill for at least one hour. Then divide this into 12 equal parts (I like to weigh each one to be sure they are the same). Put back 10 pieces into the fridge and only keep 2 to work on.

Preheat the oven to 180 degrees Celsius and line two baking sheets with parchment paper. First form a small ball and then roll out into a circle on a floured surface. Using a plate, springform or similar, look for something with a diameter of 20cm. Place the rolled-out dough onto the baking sheet and cut out the circle on there. Do not discard the scraps, but leave them on there. Repeaht the procedure with the second piece of dough, rolling out, placing on the baking sheet and then cutting out the circle, but leaving the scraps on. Bake these two circles for about 10-11min, it is OK if they are barely golden. Let cool.

While the two circles are baking, continue with two more pieces. Repeat the process with all 12 pieces, you should have 12 baked circles and scraps at the end, let everything cool. If you want to, you can continue the next day. Cover tightly or freeze until further use.

For the cream beat the soft butter for about 7-10 minutes until fluffy and much lighter in color. Slowly add the dulce de leche by the spoonful. Only cream in cream cheese, vanilla extract and salt last and mix until combined.

Now take one bake circle as the bottom and evenly spread about two heaping tablespoons of the cream on it. Place a second circle on top and repeat this procedure until you have stacked the 12 circles, each time with cream in between. You still should have enough cream left to frost the outside of the cake. Now either create crumbs with the sraps using a zip-lock bag and a rolling pin to smash them, or a food processor. Pat these crumbs onto the top and sides of the cake. You should do this as long as the cream still is soft as it will serve as a glue. Once done, chill at least for one night or longer. This time is needed for the cake layers to soften and for the cream to marinate the quick puff pastry. Otherwise it is going to be hard to cut through.

I served the Napoleon cake with some frozen raspberries, which I cooked with some sugar to create a sauce, but kindly note that this is not traditional for Napoleon. However, all my test eaters prefered it with it.