We spread the sheet of puff pastry on the counter and, with a ring for cakes, cut a 20 centimeter disk which will be the base of our cake. With the rest of the dough we cut strips approximately one centimeter thick.
Place the cake ring on a baking tray covered with parchment paper and, inside, the puff pastry disc. We brush the outline with beaten egg and place a strip of puff pastry on top. We repeat the operation a couple more times.
Bake at 200 ºC, with heat up and down, for 18-20 minutes. So that the base does not grow, prick the entire surface with a fork and cover it with parchment paper and some weight -may be some old legumes-. After the first 10 minutes of cooking, remove the weight and cook the puff pastry blank or uncovered. Let it cold down.
In the meantime we prepare a custard cream. There are several ways to do this, but the quickest way is to use the microwave. Mix all the ingredients in a bowl and stir until there are no lumps.
We cook in the micro at maximum power for 6-8 minutes in intervals of 2-3 minutes, stirring each time to homogenize. Let cool before using to fill the cake.
Both puff pastry and pastry cream can be prepared in advance and, at the time of serving, assemble the cake. To do this, all that remains is to toast the almonds in a pan over medium heat and whip the cream – very cold – with the icing sugar. With some electric rods it is a matter of sewing and singing.
We cover the inside of the puff pastry base with the pastry cream and decorate the surface with whipped cream. If we want it pretty, we do it with a pastry bag, but it is not essential. We share the toasted almond on the surface and ready to take to the table.