Modern cooking cake

Hazarla paste: 1 package
Pastry cream: 200 to 300 grams
Powdered sugar: as much as needed
Pistachio powder: as much as needed
2 hours before you use it, move the hazarla dough from the freezer to the refrigerator and turn on the oven at a temperature of 180 degrees and only the lower element. Remove the pastry cream from the freezer half an hour before starting work. Spread the dough on a flat surface and smooth it around with a cutter or knife and cut it to desired dimensions. Cover the oven tray with greaseproof paper and place the dough on it and put the tray in the oven for 30 minutes. Make sure the oven is preheated for 10 minutes. Pour the whipped cream into the funnel and set it aside. And let it cool down. Cut the dough in layers and powder the dry and crispy layers by hand. Put pastry cream on each layer and put the next layer of dough and again put pastry cream and pour the dry dough that you powdered by hand. At the end, decorate with some powdered sugar and pistachio powder as desired.