Almond Cake

From some parings of puff paste roll out a round flat twelve inches in diameter and three-sixteenths of an inch in thickness; lay it on a slightly dampened tart plate; cover this flat with an even layer of almond cream (No. 40) a quarter of an inch thick, placed half an inch inside the border; moisten the edge lightly and cover over with another layer of the paste of the same diameter and thickness as the lower one, only making it of puff paste prepared to six turns (No. 146); press the edges well to attach the two flats together, and scallop this border with a small knife; egg the top, decorate it by making incisions in the shape of a rosette with the tip of a kitchen knife, then push the cake into a brisk oven to bake. As soon as done remove to the oven door, bestrew lightly with powdered sugar and return it again to the the oven to have the top well glazed.