300g plain flour
250g margarine, cut into cubes
2 tbsp icing sugar
2 tsp baking powder
3 egg yolks
600ml whipping cream(cold)
4 - 6(depending how firm you like it) gelatine leaves, cut into broad strips OR 90g lemon jelly(which I think is better version)
2-3 tbsp caster sugar (leave out if there is addition of sugar in jelly)
1 tin of caramel
almond flakes(2-3 handfuls)
1.Place all the pastry ingredients into the bowl and mix together using your hands.Divide into two balls(you can flatten them,they will be easier to roll), wrap in a cling film individually and put in a fridge for 1 hour.
2.After 1 hour preheat the oven 190 C/170 C fan/Gas 5.Grease two 20x30 baking tins with butter.Take the pastry(one part) out the fridge.Roll out and use to line one of the baking tins.Put in the oven for around 20-23 minutes(it's ready when it reaches darker biscuit colour).
3.When the first layer of your pastry is ready do the same with the other one.Set aside and let them cool.
4.Prepare the filling.Place the gelatine in a medium bowl, cover with cold water and leave to soak for 5 minutes, then drain.Pour over a couple of tablespoons of boiling water and stir to dissolve.IF you use lemon jelly,dissolve it in 200ml hot water,let it cool,and leave in the fridge until it starts to thicken.
5.Whip the cream (with sugar) until stiff peaks form.Pour dissolved gelatine(make sure it's not warm, should be lukewarm or even cold) OR pour thickening jelly. Keep whisking for around 1-2 minutes, slower this time.
6.Put the cream on the bottom layer of the pastry(still in the baking pan). Put the second layer on the top.Spread caramel all over the top layer and sprinkle with almond flakes.Chill for 4 hours(or overnight).
WARNING: IT'S ADDICTIVE!!!!