Sift the flour into a large bowl, cut the butter into small pieces, and work it into the flour until you get a crumbly mixture.

Gradually add the milk and knead the dough. The dough should be very elastic and easy to work with.

Divide the dough into equal pieces. You should get about 15–16 pieces.

Roll each piece out thinly and cut out a round layer using a plate or the bottom of a cake pan.

Bake each layer on an ungreased baking sheet for 3–5 minutes.

Bake the leftover trimmings as well and crumble them into fine crumbs.

To make the cream, whisk together the eggs, sugar, flour, and vanilla until smooth.

Warm the milk, then gradually pour it into the egg and sugar mixture, whisking constantly.

Cook over very low heat, stirring all the time, until it just comes to a boil. Pour boiling water over the dried prunes.

Now assemble the cake: spread each layer with cream and sprinkle with the prunes, chopped into small pieces if you like. Gently press the top layer with your hand to compact the cake slightly. Finish by sprinkling it with the remaining crumbs.

Chill the cake in the refrigerator overnight.