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Puff Pastry Cake with Almond Cream

Rosi TrifonovaRosi Trifonova
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Puff Pastry Cake with Almond Cream
30/12/2012
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Preparation
25 min.
Cooking
40 min.
Тotal
65 min.
"Want to shine like a pro in the kitchen? All you need is a little puff pastry and this superb recipe."

Ingredients

  • puff pastry - 17.5 oz (500 g)
  • almonds - 4/5 cup (200 g)
  • sugar - 2/5 cup (110 g)
  • butter - 2/5 cup (100 g)
  • eggs - 2
  • cognac - 3 1/3 tbsp (50 ml)
measures

How to cook

Prepare the almond cream, by grinding the almonds into powder.

Add 1/3 cup (80 grams) of sugar, the egg yolks and softened butter. Flavor with a little cognac and beat until you get a fluffy cream.

Divide the puff pastry into two unequal parts. Spread out the larger one on the table and cut a disc out. Smear it with the cream, while leaving a rim of 3/4″ (2 cm) and moisten it with a brush.

Spread out the second piece of puff pastry. Roll it out a little to make it thinner than the first. Place it gently on top of the cream and stick the edges together by pressing slightly.

Make incisions with a knife along the entire upper surface and brush the cake with egg yolk. Put the cake in a hot oven at 390°F (200 °C).

Bake for 40 minutes without opening the door. Allow the cake to swell and become golden. Sprinkle with the remaining sugar and leave to cool.

Rating

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