| • | Combine butter, sugar, and egg whites. Beat until sugar dissolves and the mixture turns creamy.
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| • | Stir in sour cream and vodka.
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| • | Gradually add salt and flour. Mix until the dough is soft and pliable. Chill for an hour.
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| • | Divide the dough into 12 parts and press to shape each part into 8 inch circles with even thickness.
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| • | Bake each layer on a buttered baking pan in a preheated oven to 190 degrees C until golden brown for about 5-10 minutes.
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| • | Remove and cool.
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| • | Prepare the custard filling by heating milk in a large saucepan. Do not boil.
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| • | Combine egg yolks, egg white, and sugar. Beat until creamy.
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| • | Add flour and mix well.
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| • | Pour the mixture into milk and stir until thick and creamy.
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| • | Stir in vanilla and butter.
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| • | Remove from heat and set aside to cool. Stir frequently to cool the mixture.
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| • | Place cooked pastry layers in a platter and pour an even layer of filling.
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| • | Crumble few pastry layers on the top.
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| • | Refrigerate for several hours.
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| • | Remove and decorate with finely crumbled chocolates.
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| • | Serve chilled. |
