Scatter the nuts on to a baking sheet and
Roll out the pastry on a surface well dusted with icing sugar to a thickness of about 4mm. You need a large rectangle from which you will cut 3 equal-sized smaller rectangles. Prick each pastry about 6 times with a fork and rest in the refrigerator for about 30 minutes.
Alternatively, if you want a circular cake, cut out 2 × 20cm circles, using cake tins or plates as guides. Take the pastry offcuts, roll them out again and cut a third circle. Place all 3 on the baking sheets, prick with a fork and rest in the refrigerator for about 30 minutes.
When ready to bake, remove the pastry from the refrigerator, sprinkle over the icing sugar and
Whip the cream to soft peaks and stir in