Add the flour, beat until smooth and leave it to rest for an hour, covered with a towel. Divide the mixture into 4 equal parts and bake the layers in a tray with baking paper.
The last layer can be thinner because it will be crushed and used to decorate the Georgian cake. Preferably, the layers should be baked in a rectangular form with dimensions 10″ (25 cm) x 15 1/2″ (40 cm).
For the cream, beat the soft butter until smooth and creamy, trickle in the condensed milk. Whip until you get a very thick white cream and add the vanilla. Be sure to use Russian condensed milk because it is sweet enough. The cream will not end up right with other types of condensed milk.
In a suitable tray, bind the layers with the cream. Smear the entire cake on top and decorate with the last, crumbled, thinner layer. Let the Georgian cake sit for 2 hours at room temperature and then place it in the refrigerator for 12 hours.
Serve the cake cut into squares.