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For these cakes take puff paste made at six turns (No. 146), having it an eighth of an inch thick; cut half of the rolled-out layer in two-inch in diameter rounds with a channeled pastry cutter (Fig. 16), and range them on a slightly dampened baking sheet, then egg over. Divide the other half of the layer into the same number of rounds, but only an inch and a half in diameter; empty the centers of these with a pastry cutter an inch in diameter so as to form into rings, then lay them on top of the rounds; egg over lightly and decorate the surface of each one with a rosette of fine halved almonds burnt with egg-white and sugar, and then bake the cakes in a hot oven. When done fill the center holes with orange or quince jelly.