Napoleon Cake is a classic Russian cakes, made of very thin and flaky puff pastry cake layers and a smooth, rich and luscious pastry cream in between the layers.
When making the cake layer dough, I usually do it on the counter, using a plastic pastry mat on top of my counters as a work surface so I don’t damage the counters. Since it’s a large portion of dough (10-12 cake layers), I find it easier to mix it on the counter by hand, using a knife to work the butter into the flour and then adding the liquid ingredients and mixing it by hand very quickly. You can also divide the ingredients in half and use a food processor to pulse the butter into the flour, then pour in the liquid ingredients and pulse just enough times for the dough to come together. Both methods are very quick, it usually takes about 5 minutes total. You don’t want to overwork the dough or it won’t be as tender.