Summary

Ingredients

For the cream:

• 10 g suar and 2 sachets vanilla suar
• 15 g cornstarch
• 2 egg (s), including the yolk
• 70 ml milk
• 60 g crème fraîche
• 10 g butter

For the filling:

• 150 g butter, soft, in small pieces
• 1 egg (s)
• 1 egg (s), including the yolk
• 100 g suar
• 2 packs vanilla sugar
• 1 lemon (s), including the grated zest
• 140 g almond (s), round
• 25 ml rum
• 330 g puff pastry, frozen
• 1 egg (s), including the egg white
• 1 egg (s), including the yolk

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Instructions

1. In addition, a small lucky charm, e.g., a bean.
2. CONFECTIONERY CREAM: Beat the sugar, vanilla sugar, cornstarch and egg yolks with a mixer. Mix the milk and crème fraîche with the mixer. Bring to the boil while stirring. Mix in the egg foam. Cook everything gently for one minute while stirring. Pour pastry cream into a bowl. Mix in butter. Let the cream cool in a water bath, stirring occasionally.
3. Weigh out 200 g pastry cream for the almond filling.
4. ALMOND FILLING: Mix the butter with the mixer until foamy. Add the whisked egg, egg yolk, sugar, vanilla sugar, almonds and lemon zest. Mix everything well with the mixer. Stir in the confectionery cream, mix in the rum.
5. BAKING: Preheat the oven to 175 °.
6. Roll out half of the puff pastry 2 mm thinly on a floured surface. Line a springform pan (26-28 cm in diameter) lined with baking paper with the puff pastry. Brush the edge of the pastry with egg white. Spread the almond filling on the floor, leaving a 1 cm wide border free all around. Put the lucky charm (a bean or something small that won`t melt when you bake) into the filling. Roll out the remaining puff pastry 2 mm thick. Cover the cake with it. Press the dough lightly on the edges. Cut off any excess dough. Brush with beaten egg yolk, prick several times with a fork. Use a sharp knife to scratch a diamond pattern in the cake. Bake in the oven (fan oven 160 °, gas mark 3) for 40 - 45 minutes