Remove from the stove, add the flour, knead a soft dough. Divide it up into balls. Roll out each into a thin sheet and bake. Cut out using a cake ring.
Prepare the cream by heating the milk with the sugar. Beat the eggs with the starch and flour, boil on low heat. Let the prepared cream cool and mix with the white chocolate spread. Stir until you obtain a nice cream.
Start building the cake, alternating cake layer and cream, until out of layers.
Separately, beat each of the 2 creams and decorate as desired. Leave the cake for 24 hours before serving.