How to make
Prepare the almond cream, by grinding the almonds into powder.
Add 1/3 cup (80 grams) of sugar, the egg yolks and softened butter. Flavor with a little cognac and beat until you get a fluffy cream.
Divide the puff pastry into two unequal parts. Spread out the larger one on the table and cut a disc out. Smear it with the cream, while leaving a rim of 3/4″ (2 cm) and moisten it with a brush.
Spread out the second piece of puff pastry. Roll it out a little to make it thinner than the first. Place it gently on top of the cream and stick the edges together by pressing slightly.
Make incisions with a knife along the entire upper surface and brush the cake with egg yolk. Put the cake in a hot oven at 390°F (200 °C).
Bake for 40 minutes without opening the door. Allow the cake to swell and become golden. Sprinkle with the remaining sugar and leave to cool.
