Raspberry Mille-feuille

Base:
500 g puff pastry
250 g raspberries

Cream:
100g flour
200 g sugar
0,5 tbsp corn flour
5 egg yolks
750 ml milk
1-2 tsp vanilla sugar
50 ml Vana Tallinn or brandy

At first make the custard as it needs time for cooling.
Whisk egg yolks with sugar.
Combine flour & corn flour,carefully mix in the eggs.Pour the mixture into the thick-bottomed sauce pan.
In another pan heat the milk to the boiling point.Gradually pour the milk into the egg mix.
In a very low temperature heat the custard all the time mixing until it becomes thick like sour cream.
Take it off the heat,add the alcohol & vanilla sugar.Cool .Whisk it time to time.
Divide the puff pastry into 4-5 layers,roll it out very thin.Bake the layers separately at 225C for 5 min or until golden brown.Cool.
Cut all the layers into equal sizes.Keep the crumbs for covering the cake.
On to the first layer add cream & spread over fresh raspberries,leaving few for decorating later.
Put the second layer over.Cover that with cream again.
Top with third layer.Cream.Fourth layer.Cover with cream all over.Sprinkle crumbs on to the cake to finalize.
Cover the cake & chill 24 h.