A simple but delicious cake recipe:
1. defrost puff pastry sheets and roll out, one on top of the other, on the floured surface to a size of 45 x 40 cm. Place small metal pans with scalloped edges (7 cm ø or possibly 10 x 6, 5 cm) on the floured surface to form a rectangle close together. Fold the dough onto the cake roll and loosely unroll over the ramekins repeatedly. Leave on the ramekins for 12-15 min so that the tenacity decreases. Now dust thinly with flour. Cut a piece of overhanging dough into small pieces, form into a ball and use it to press heartily into the metal ramekins. Roll over the ramekins with the cake roller so that the edges press through the dough. Gently pinch the excess dough and wrap in plastic wrap. Lightly prick the dough in the ramekins with a fork. Place ramekins on a baking sheet. Fill a paper bag with the apricot jam and squirt a dollop of apricot jam into each ramekin.
For the filling, knead the marzipan paste with the powdered sugar, flour and 1 pinch of salt until smooth. Gradually fold in the liquid egg white. Finally, fold in the whipped cream. Fill the macaroon mixture with a tablespoon to about 1/2 cm below the rim in the ramekins. 3.
Roll out the remaining puff pastry on a floured surface to a thickness of about 3 mm and cut into 1/2 cm wide strips. Place loosely crosswise on top of the ramekins. Dust the tartlets lightly with powdered sugar and bake for 10-15 m
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