Combine flour with salt and cold water to form a crumble.

Cut the cold butter into small cubes.

Add butter to the flour and quickly knead the dough - only until the ingredients combine - pieces of butter should still be visible in the dough.

Dust the kitchen counter with flour, roll out the dough into a thin sheet.

Fold one end of the dough towards the center.

Place the other end of the dough on top.

Turn the dough and roll it out again. Fold as before.

Roll out and fold as before.

Wrap the dough in cling film and chill in the refrigerator for 20 minutes.

After this time, unwrap the dough, roll it out and fold as before. Repeat rolling and folding 3 times. Wrap in film and chill for 20 minutes.

Again, roll out and fold the dough 3 times.

Chill in the refrigerator for 20 minutes.

Preheat the oven to 185 degrees Celsius (top/bottom heat).

Roll out the dough to approximately 25 cm wide and 35-40 cm long - for me, this is almost the entire size of a large baking sheet from the oven.

Place the dough on baking paper and prick the entire surface thoroughly.

Place in the oven and bake for about 25-30 minutes - until golden brown (the dough rose quite a bit for me during baking).

Cool the finished dough, then trim the sides so that all edges are straight. Cut the dough lengthwise into two narrow strips.

Pour off some milk - about 50 ml - and dissolve the vanilla pudding in it.

Add vanilla sugar or regular sugar and half a vanilla bean to the rest of the milk and bring to a boil.

Add the dissolved pudding to the hot milk and cook until the pudding thickens.

If using a vanilla bean, remove it from the pudding.

Cover the pudding with cling film and set aside to cool completely - it's good to chill it additionally in the fridge.

Whip the heavy cream with powdered sugar until thick.

Cover the gelatin with cold water - just enough to cover it and set aside for 5 minutes.

After this time, heat the gelatin briefly - do not overheat the gelatin, as it will lose its gelling properties. Add a tablespoon of whipped cream to the gelatin and mix thoroughly.

Pour the gelatin into the chilled pudding and mix thoroughly.

Add the whipped cream and mix thoroughly with a spatula. Refrigerate for about 15 minutes to chill.

Spread the pudding cream onto one of the cake strips - I transferred it to a piping bag and squeezed it over the entire surface. Finally, I smoothed the surface with a spatula.

Refrigerate the cake with the cream.

Whip the cold heavy cream with powdered sugar until very thick.

I also suggest adding gelatin to it to make the cake more stable.

Prepare the gelatin similarly to the pudding cream.

Add a little heavy cream to the liquid gelatin and mix, then add to the rest of the heavy cream and whip briefly.

Refrigerate the whipped cream for a while - about 10-15 minutes, so it slightly sets.

Remove the cake with pudding cream from the fridge.

Spread the chilled whipped cream over the pudding cream and smooth the surface (I also transferred it to a piping bag and squeezed it out).

Place the second piece of cake - bottom side up.

Transfer the apricot or peach jam to a saucepan and heat - until it becomes liquid.

Brush the top of the cake with hot jam using a brush.

Sift the powdered sugar into a bowl, add raspberry juice and a little heavy cream - mix.

If necessary, add more heavy cream - remember that the icing should be thick so it doesn't run off the cake.

Spread the icing over the top of the cake.

You can serve the cake immediately, if not and you want to refrigerate it, first divide the cake into pieces with a sharp serrated knife - or at least cut the top cake into appropriate pieces.

Before serving, remove the cake from the fridge earlier so that it warms up - after being in the fridge, the cake will be very hard due to the large amount of butter.