Cake base made of puff pastry for layer cake "Napoleon"

Ingredients:
Wheat flour,
Margarine (vegetable oils: palm oil,
Sunflower oil),
Partially hardened sunflower oil: water,
Salt),
Emulsifiers: E471, E475,
Soy lecithin: preservative: potassium sorbate,
Acidifier: citric acid,
Aroma,
Coloring agent: carotenes,
Salt.
Preparation suggestion:
Prepare the cream.
Remove the foil, crumble a cake base.
Brush the first cake base with the cream.
Spread the cream on each of the other cake bases and stack them together.
Also apply the cream evenly on the top floor and the edges and sprinkle with the crumbs. Put the cake in the refrigerator for 10-12 hours.
Good Appetite!
Suggestion for the buttercream with sugar-coated condensed milk:
Ingredients for the cream:
200g butter,
a can of boiled condensed milk, sweetened.
Preparation:
Beat room-warm butter for approx. 3-5 minutes until frothy. Mix the condensed milk with the butter until it is a homogeneous, airy cream. Add cocoa powder, roasted chopped nuts, vanillin, cognac, or dessert wine if desired.
Suggestion for the pudding cream:
Ingredients for the cream:
Butter - 200g,
Sugar - 125g,
Eggs - 2pcs,
Milk - 500ml,
Potato starch - 1 tablespoon,
Wheat flour - 3 tablespoons,
Vanilla sugar.
Preparation:
Mix the flour, potato starch and sugar in a saucepan. Add eggs and milk and mix with the mixer. Place in a hot water bath. Bring to the boil over medium heat, stirring constantly, until the mass thickens. Take the pot off the water bath. Let the cream cool down a bit and gradually stir in the butter pieces. Stir in the vanilla sugar as well.
Store in a cool and dry place.
Protect against heat.
Average nutritional values ​​per 100g:
Energy value: 2093kJ / 500kcal
Fat: 27g
of which saturated fatty acids: 0.4g
Carbohydrates: 56g
of which sugar: 0.5g
Protein: 8.4g
Salt: 4.0g
Net weight: 400g