I add a little bit of fresh root ginger to this traditional French puff pastry cake with frangipane filling. It is served for Epiphany on January 6.
2 people made this
Makes: 1 cake
300g ready rolled puff pastry
80g caster sugar
150g ground almonds
70g melted butter
1 small handful flaked almonds
1 teaspoon almond extract
2cm fresh root ginger, peeled and minced
1 dried broad bean
Method Prep:15min › Cook:36min › Ready in:51min
Preheat your oven to 180 C / Gas 4. Butter a cake tin or line with greaseproof paper. Roll out the puff pastry to fit the tin. Set the remaining puff pastry to one side at room temperature.
Separate the eggs. In a bowl beat 3 egg whites and 2 yolks with the sugar, then stir in the ground almonds. Add the melted butter and mix well to combine. Add the almond flakes, almond extract and ginger. Tip the mixture into the cake tin and bury the bean in it. Do not worry if the filling seems scarce, it will increase in volume when baked.
On a lightly floured work surface, roll out the remaining puff pastry to a square a little longer than the diameter of your cake tin. Cut out 10 strips about 1cm wide. wide. Place the strips on the filling in a grid pattern, 5 strips in one direction and 5 in the other. Gently press the ends into the edge of the pastry to seal.
Carefully roll the overhanging pastry edge and strips towards the inside. Brush the grid and the rolled up edge with egg yolk.
Bake in the preheated oven till golden brown, about 30 to 40 minutes.