Frangipane-raspberry cake

Frangipane-raspberry cake

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Put a touch of color in your cake! An original recipe that will appeal to gourmands, young and old.


  • 2 puff pastries
  • 50 g white almond powder
  • 50 g of butter
  • 30 g of sugar
  • 1 egg + 1 for gilding
  • 50 ml vanilla custard cream
  • raspberries


In a salad bowl, put the ointment butter (soft but not melted, the sugar, then mix until the whitening of the filling.

Add the almond powder, the egg and mix.

Add the cold custard 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 soaked in cold water on 2 cm of the inner edges to facilitate adhesion.

Garnish with the frangipane about 1.5 cm high, place the bean on one edge.

Place the raspberries on the frangipane.

Close the cake with the second dough, and stick the edges well (seal the edges with a little water).

Brush the surface of the cake evenly with gilding twice, waiting for a quarter of an hour between each layer and let rest for a few hours in the refrigerator.

Bake the pancake at 175 ° C for 40/45 minutes (previously preheated oven).

Photo: Aps- Vandemoortele


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