Napoleon cake with baked peaches

Ingredients:

For the custard:

• 2 cups of milk
• 2/3 cup granulated sugar
• A pinch of salt
• 5 egg yolks
• 1/3 cup starch
• 1/2 vanilla pod cut lengthwise, scrape out the seeds and set them aside

For peaches:

• 4 peach, cut into slices
• 1/4 cup granulated sugar
• 1 tbsp. freshly squeezed lemon juice
• Split 1/2 vanilla bean lengthwise, scrape out the seeds and set them aside

For puff pastry:

• Special spray for lubrication
• 2 sheets of frozen puff pastry (500 g), defrosted beforehand
• Flour for dusting
• Powdered sugar for dusting

Preparation:

1. Prepare the custard: In a medium bowl, combine 1/2 cup milk, 1/3 cup granulated sugar, salt, egg yolks, and cornstarch. In a medium saucepan, combine the remaining 1.5 cups milk, 1/3 cup granulated sugar, vanilla seeds, and vanilla bean. Bring to a gentle simmer over medium heat.
   
   Slowly pour the hot milk mixture into the bowl with the egg mixture, stirring constantly. Pour the mixture back into the saucepan and, stirring, bring to a boil. Cook for 1 minute until thickened.
   
   Pour the mixture into a bowl and remove the vanilla bean. Place plastic wrap directly on the resulting cream and refrigerate for 1 hour and 30 minutes, until chilled.
2. Meanwhile, bake the peaches: Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). In a medium bowl, combine the peaches, granulated sugar, lemon juice, and vanilla seeds and bean. Mix gently. Place in a rimmed baking sheet and spread into an even layer.
   
   Bake for 30 minutes, until the peaches are soft and glossy. Stir them once during this time. Let them cool.
3. Prepare puff pastry: Grease the baking tray with a special spray.
   
   Lay the puff pastry sheets on a lightly floured surface, overlapping each other. The edges should overlap by about 5 cm. This will create one large sheet of dough. Lightly flour a rolling pin and roll the dough into a 40 x 30 cm rectangle. Carefully transfer it to a baking sheet and prick it all over with a fork.
   
   Bake until golden brown and crisp, 25-30 minutes. Halfway through, prick the dough again with a fork.
   
   Cool completely without removing the dough from the baking sheet, then turn it out onto a cutting board and cut into 3 equal pieces.
4. Assemble the Napoleon cake: Place 1 piece of puff pastry on a serving platter. Spread half of the custard over it and top with half of the baked peaches.
   
   Top with another piece of puff pastry, then spread with the remaining cream and arrange the peaches, reserving a few slices for garnish.
   
   Cover with the remaining piece of dough and sprinkle with powdered sugar. Arrange the reserved peaches on top. Cut into portions.