Puff Pastry Cake with Almond Cream

"Want to shine like a pro in the kitchen? All you need is a little puff pastry and this superb recipe."
Preparation25 min.
Cooking40 min.
Тotal65 min.
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  • puff pastry - 17.5 oz (500 g)
  • almonds - 4/5 cup (200 g)
  • sugar - 2/5 cup (110 g)
  • butter - 2/5 cup (100 g)
  • eggs - 2
  • cognac - 3 1/3 tbsp (50 ml)


Prepare the almond cream, by grinding the almonds into powder.

Add 1/3 cup (80 grams) of sugar, egg yolks and softened butter. Flavor with a little brandy and beat until you get a fluffy cream.

Divide the pastry into two unequal parts. The larger is spread out on the table and cut a disc out. Smear it with the cream, leaving a rim of 2 cm and moisten it with a brush.

Spread the second piece of dough. Roll it a little to make it thinner than the first. Place it gently on the cream and stick the edges together with slight pressure.

Make incisions with a knife along the entire upper surface and brush the cake with egg yolk. Put the cake in a hot oven 392°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.
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