Persimon® kaki cake

1 puff pastry base
1/2 litre custard
5 Persimon® kakis
100 g apricot jam
Roll out the puff pastry with a rolling pin and line the base of a flat, buttered cake dish.
Prick the bottom with a fork and bake in the oven at medium temperature until golden brown, for about 30 minutes.
Once cold, fill with custard.
Peel the “Persimon®” kakis and cut them into thicker slices.
Arrange in circular shape until the cream is completely covered. Bake this for 10-15 minutes, if preferred.
Spread apricot jam evenly over the cake and decorate.