Frangipane cake

Quality :

For 6 People.

Preparation :

15-20 min

Cooking :

30 min.

Ingredients

2 puff pastry doughs
125 g almond powder
100 g butter
1tsp almond oil
3 eggs
100 g sugar
A handful of whole almonds

Preparation

In a mixing bowl, combine the soft butter, almond oil, powdered sugar
and almond powder. Stir in the 2 eggs, one after the other. Add a
handful of crushed whole almonds to give the galette a crunchy texture.
Unroll puff pastry on a baking sheet lined with parchment paper. Moisten the
edges of the pastry, without overflowing towards the outside. Spread the almond cream in the center of the
pastry (don’t forget to include the fava bean). Gently place a second puff pastry on top of the first. Adhere
the edges of the galette. Press firmly with your fingers, then fold
inwards towards the filling to enclose it. Press again with
your fingers, and score the edge with the tip of a knife.
In a bowl, mix an egg with a teaspoon of milk, then brush the
galette a first time. Set aside in the fridge for 30 minutes, then
brush again. (Tip: do not brush the edges of the dough, as this will allow
to rise).
Decorate the top of the dough with the tip of a knife. Bake at 240°C for 10
minutes, then lower the temperature to 180°C for a further 20 minutes.