Almond Pastry Cake
(1)
1 hour 10 min
This is a pastry cake with a sweet almond-custard filling. I add speculoos spread (made from Begian biscuits) but it's totally optional for this recipe.
maminy
7 people made this
Ingredients
Serves: 8
- 125g icing sugar
- 150g ground almonds
- 4 eggs
- 100g butter, melted
- 2 tablespoons speculoos (optional)
- 50g plain flour
- 250g prepared custard
- 1 egg yolk, for glazing
- 2 ready rolled puff pastry sheets
Method
Prep:40min ›
Cook:30min ›
Ready in:1hr10min
- Preheat the oven to 180 C / Gas 4. Lightly grease or line a rectangular baking tray.
- Mix the sugar, ground almonds and 4 eggs in a bowl.
- Add the melted butter, speculoos spread (if using), flour and custard to make a paste.
- Trim one of the puff pastry sheets and set on baking tray. Spred over the paste, leaving a 2cm border. Brush the edges of the puff pastry sheet with water and then cover with the second puff pastry sheet. Trim and seal the pastry by crimping the edges.
- Brush over egg yolk and bake for 30 to 35 minutes until golden brown.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
0
In my case it was quite a disaster: the filling was delicious but much too runny and for two pastry sheets I used only about 2/3 of it. Much if the filling escaped the pastry anyway during baking, and to be honest in second tray I omitted the step with watering edges which actually helped to keep pastry together. The effect was however a lot of pastry with very thin layer of filling. - 21 Apr 2017