Cake Of A Thousand Leaves
|Puff pastry||1 (Or Use Frozen)|
|Lemon water icing||1 Cup (16 tbs)|
|Confectionery custard||1⁄2 Pint|
|Chopped walnut/Chopped almond||2 Tablespoon, chopped|
|Thick apple puree||1⁄2 Pint, sweetened|
|Grated lemon rind||1⁄2 Tablespoon, grated|
Cut the pastry into 6 equal pieces and roll each one very thinly.
Cut into rounds using an 8 inch (20 cm.) sandwich tin as a guide.
It helps to keep the pastry in shape if it is rolled and baked on greaseproof paper.
Prick well and chill for 15-20 minutes before baking in a hot oven 450° F. (230° C.) Mark 8, for 8-10 minutes.
Cool on the paper.
Add the lemon rind to the apple.
Sandwich the pastry in layers, using the custard and apple alternately.
Ice the top with the water icing and decorate with nuts and fruit.
Ice the sides with the cream or pipe it on with an.icing bag and rosette tube.
Cut in wedges and serve as a cake or cold sweet.