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Stack the layers on top of each other and roll them out into a roll. Place the roll in the freezer for 30 minutes, then divide it into 14 pieces.
Flatten each roll to the same diameter as the pan. Bake the layers at 200°C for 4 to 5 minutes.
Beat the butter for the frosting until light. Pour the custard into a bowl with the butter and beat well.
Place the layers in a pastry ring and spread the icing over each layer. Assemble the cake. Crumble the last two layers.
Sprinkle the sides and top of the cake with crumbs. Let the cake stand at room temperature for 2 to 3 hours, then refrigerate for 6 hours.
