Instructions:
Roll the puff pastry until it is 2 mm thick and prick carefully. Allow to rest for at least 30 minutes and then bake. Divide the crust into 2 or 3 layers. Cook Frucaps apricot jam and spread onto the puff pastry. 
Fill the bottom slice with custard, place a slice of puff pastry on top and then fill with the same amount of whipped cream. Place  puff pastry on top and spread the fondant (at 
 37°C ) over it. Allow the fondant to dry for a while. 
Cut the cream slice to the desired size.

Baking time: ca. 20-25 min
Baking temp.: ca. 200°C