Ingredients
- 2 puff pastry
- 200g ground almonds
- 100g sugar
- 80g soft butter
- 2 eggs
- 2 tablespoons of rhum
- 1 tbs. amaretto
- 1 egg yolk for spreading
- 1 figurine
Instructions
Preheat the oven to 210° circulating air. Place a puff pastry on a baking tray lined with baking paper and prick holes in the pastry with a fork. Mix almonds, sugar, butter, eggs, rhum and amaretto in a bowl. Pour the mixture onto the puff pastry, leaving a rim of 2 cm free. Pull the dough a little higher towards the middle. Press the figurine at the edge into the mixture. Place the 2nd dough on top, press the edges well, roll up all around and decorate with a fork. Decorate the dough plate with a knife (e.g. in sun shape). Dilute the egg yolk with a little water and coat the cake with it. Prick the top pastry a little with a fork and bake for about 30 minutes.
Recipe : Annemie Faust & Claudine Schank
