Rub the cold butter with the sifted flour, cocoa and salt into crumbs.

Add the milk and vodka, and knead the dough. As soon as it comes together into a ball, wrap it in plastic wrap and chill in the fridge for 1 hour.

While the dough rests, make the cream. Take the butter and condensed milk out of the fridge ahead of time - they need to be at room temperature.

Heat the milk. Lightly whisk the eggs with the sugar and cornstarch so no lumps remain.

Pour the egg mixture into the hot milk in a thin stream, stirring constantly with a whisk or wooden spatula. Cook for 7-10 minutes until thickened and bubbling.

Let the custard base cool completely. Then add the butter little by little, whipping with a hand blender until thickened, and finally whisk in the condensed milk.

Divide the chilled dough into 8 parts. Roll each thinly, prick with a fork, and cut out a layer of the desired diameter - using a plate or a ring as a guide.

Bake the layers together with the trimmings in an oven preheated to 180°C for 5-7 minutes. Stack the finished layers, and set the trimmings aside for the crumb topping.

Spread cream between the layers and assemble the cake. Crush the trimmings into crumbs and coat the top and sides.

Chill the cake overnight in the fridge to soak. Enjoy!