A Neapolitan Cake

Ingredients

• pastafrolle dough
• apricot jam
• royal icing

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Prepare the pastafrolle dough as directed.

2. Roll it out thin and stamp out twenty-four circular pieces, each about 5 inches in diameter.

3. Bake the pieces on buttered baking sheets in a 350°F (175°C) oven until done.

4. Press the baked pieces flat with a dish weighing 14 pounds.

5. Stack the twenty-four pieces with apricot jam between each to form a cake.

6. Trim the sides to be level and smooth.

7. Mask the entire surface with apricot jam.

8. Decorate the cake with an elegant design using royal icing.