- 2 puff pastry sheets
- 125 g of Maître Prunille ground almonds
- 125 g of caster sugar
- 125 g of soft butter
- 2 eggs
- 1 egg yolk
- 1 cuillère(s) à soupe of rum (optional)
- 1 lucky charm
Preheat the oven to 220°C (gas mark 7/8).
Mix the soft butter with the sugar until the mixture is smooth and consistent.
Add the ground almonds, 2 eggs, and rum. Mix well.
On a baking tray, roll out the pastry onto the baking sheet. Garnish the middle with almond cream and spread over the pastry up to 2cm from the edge. Place the lucky charm in the cake. Cover with the second sheet of puff pastry. Press the two pastry sheets together with your fingers, forming a hem at the edges. Crimp the edges of the pastry with the tines of a fork.
Using a basting brush, brush the surface of the cake with the egg yolk diluted in cold water.
Using the edge of a knife, draw a criss-cross pattern on the top. Lightly prick the pastry with a fork
Bake the cake for approximately 20 minutes (until it is golden brown on top and underneath).