What if we switched up the classic recipe of our dear old frangipane a little? Here’s a cake you don’t want to pass you by, taken from Cuisineaz!

For 8 people

Difficulty: Average

Preparation: 15 mins

Cooking: 25 min

Ingredients

100g of Albert Ménès vanilla chestnut cream

125g of Albert Ménès almond powder

2 puff pastries

100g of soft butter

100g of caster sugar

1 whole egg

1 tsp bitter almond extract

1 tbsp flour

1 egg yolk

Preparation

Step 1

Preheat the oven to 180°C.

Step 2

Beat the whole egg with the sugar, soft butter, almond powder, chestnut cream, flour and bitter almond extract in a bowl.

Step 3

Unroll a first puff pastry in a pie pan covered with baking paper.

Step 4

Spread the chestnut cream mixture over the pastry base, leaving 1.5 cm around the edge.

Step 5

Slide the cream around, pushing it in slightly.

Step 6

Unroll the second puff pastry over the filling and press it onto the first pastry using your fingers around the edge.

Step 7

Draw stripes on the cake with the tip of the knife, without piercing the dough.

Step 8

Brush the cake with egg yolk.

Step 9

Bake for 25 minutes. To be enjoyed warm or cold!