Twelfth Night Cake

Name: Twelfth Night Cake
Ingredients: 1 lb puff pastry; 4 1/2 ounces almonds, ground finely; 3 1/2 ounces sugar; 2 eggs; 1 egg yolk; 2 ounces butter (unsalted); 3 ounces milk; 2 tablespoons rum; 1 tablespoon cornstarch; 1 pinch vanilla bean seeds

10 ingredients

5 steps

Ingredients

1 lb puff pastry
4 1/2 ounces almonds, ground finely
3 1/2 ounces sugar
2 eggs
1 egg yolk
2 ounces butter (unsalted)
3 ounces milk
2 tablespoons rum
1 tablespoon cornstarch
1 pinch vanilla bean seeds

Directions

1

Preheat oven to 400°F.
2

To prepare the cream, beat the 2 eggs with the sugar; add the cornstarch mixed with the milk and incorporate it. Simmer this mixture while whisking for a few minutes; it will thicken. Once thickened, turn the heat off and add the butter in small cubes, then the almonds and vanilla powder, and then the rum. Mix well.
3

Mix the egg yolk with 1 Tbs. milk.
4

Place one disk of the puff pastry on a buttered oven sheet; evenly spread the cream on it up to 1/2 inch of the edge; spread the border with a little of the yolk/milk mixture. Cover with the second disk of puff pastry and press the edges to close it up. Decorate with a knife to make designs on the pastry, if desired. Brush the top with the yolk/milk mixture.
5

Bake for 40-45 minutes. Serve warm.