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This is the gourmet cake par excellence! In his heart, frangipane almonds, but also salted butter caramel to better feast.
- 2 puff pastries
- 50 g white almond powder
- 50 g of butter
- 20 g of sugar
- 1 egg
- Salted butter caramel paste 100 g
- 1 egg for gilding
In a salad bowl, put the ointment butter (soft butter, not melted), the sugar, then mix until the filling is whitened.
Add the almond powder, egg and salted butter caramel paste and mix.
Place a dough in a pie plate or on the baking sheet covered with baking paper and prick it with a fork.
Pass a brush dipped in cold water on 2 cm of the inside edges to facilitate adhesion.
Garnish with the caramel frangipane about 1.5 cm high, place the bean on one edge (to minimize the risk of falling on it while cutting the cake!).
Close the cake with the second dough, and stick the edges well (seal them with a little water).
Brush the surface of the cake evenly with gilding twice, waiting for a good ¼ hour between each coat.
Decorate the cake with the tip of a sharp knife and then prick it with a few holes.
Let stand a few hours in the refrigerator before cooking.
Stitch the cake and bake at 175 ° C for 40/45 minutes (previously preheated oven).
Photo: Aps- Vandemoortele