CREAM PUFF CAKE

4 sheets puff pastry, thawed

400 mls thickened cream

250 grams marscapone

icing sugar to taste

12 tablespoons mixed berry jam

granulated nuts or slivered almonds, optional

preheat oven to 180 c. (350 f.) line 2 baking trays with baking paper.

using the sides of a 23 cm ( 9 inch) springform tin.....place the sides onto a sheet of pastry and using a sharp knife, trace around the edges to form a circle. repeat with another sheet of pastry.

brush 1 circle with some milk and place the other circle on top. press to seal. place on baking tray.

poke some holes around the pastry with a fork then brush with milk.

bake for approx. 20 minutes until golden. cool completely.

cut the other 2 pieces of pastry into circles then join together as before. place on a tray and cut the circle into 12 even pieces.

brush with milk and sprinkle with a little sugar.

cook for approx 20 minutes until golden. cool completely.

whip the cream and icing sugar to soft peaks then add the  marscapone beating to stiff peaks.

join the springform tin together and place the whole circle of pastry into the base. flatten if puffed. spread with 6 tablespoons of jam.

tip in all the marscapone cream and level to sides. cover with plastic wrap and refrigerate for an hour.

when ready, carefully spread another 6 tablespoons jam over the cream.

top with the 12 pieces of pastry.

place some nuts around the sides if desired.

dust with icing sugar to serve.