D'Artois Cake with Apricot Marmalade or Almond Cream

Roll some puff paste parings (No. 146) into a layer three-sixteenths of an inch in thickness and cut this into two bands, each three inches wide. Lay one of these bands on a baking sheet and cover the center with apricot marmalade (No. 3675) or almond cream (No. 40); moisten the edges of the paste-with a brush dipped in water, then cover with the second band; pare them straight, scallop the edges and mark the band across one and a quarter inches apart with a knife; within this space place leaves formed with the tip of the blade of a small knife. Bake in a quick oven and when the cake is nearly done dredge with sugar and finish cooking and glazing. Cut it through the divided sections with a large sharp knife.