Sift the flour with salt into a mound, grate in the cold butter, and rub together with your hands into crumbs.

Pour the warm water with vodka into the flour mixture and knead the dough. Shape it into a log, cut into 8 pieces, roll into balls and chill in the fridge for a couple of hours.

Roll out each ball very thin right on parchment paper, trim to shape, and keep the trimmings on the baking sheet for crumbs. Prick the layers with a fork.

Bake the layers at 200-220°C for 7-10 minutes, watching your oven. Let the finished layers cool completely.

For the cream, pour a liter of milk into a saucepan and set over heat. In a bowl, whisk together sugar, eggs, flour and vanillin until smooth, add a little warm milk and stir.

Pour the mixture back into the milk in a thin stream and simmer over low heat, stirring constantly, until thickened with the first bubbles.

Immediately transfer the finished cream to another container, add the butter, mix, press plastic wrap directly onto the surface and cool.

Generously spread cream over the layers, stacking them one on top of another without pressing down. Coat the sides with crumbs.

Assemble the cake in the pan, wrap in foil and leave overnight to soak through. Decorate as desired before serving.