Nestlé Condensed Milk and Milkybar Napoleon Cake

For the cake; beat the butter with the sugar until light and fluffy in an electric mixer. Beat in the eggs until well combined. Pour in the milk and stir well. Add 150g of flour with the baking powder to the mixture and beat well. Slowly add in the remaining flour while mixing; continue to add until a non-sticky dough forms.

Cover with cling wrap and set aside for 30 minutes in a warm place.

Divide the dough into 20 equal portions and on a lightly floured surface roll out each dough to a thin pancake. Poke the dough with a fork to prevent bubbles and bake at 170°C for 4-5 minutes.

Cut even circles out from each piece of dough; approximately 25cm diameter. Reserve the off cuts for garnish.

For the condensed milk cream, beat together the eggs and corn flour until combined. Place milk into a saucepan over medium heat and add in the eggs once the milk is a little warm. Continue to cook on a low heat stirring constantly for 10 minutes or until thick. Allow to cool before mixing in the Nestlé Full Cream Sweetened Condensed Milk and then the whipped cream.

Spread each circular layer with the condensed milk cream and top the cake and sides with the cream as well. Use the dough off cuts as garnish with fresh gooseberries and drizzle with Nestlé Milkybar Dessert Topping.