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Epiphany cake

8 portions
1 pieces


150 gr almond powder
150 gr sugar
4 eggs
150 gr butter
2 rolls of puff pastry
1 bean


Preparation time: 15 min.
Preheat the oven to 200°.
Make sur the butter is at room temperature
Put 1 sheet of puff pastry in the baking tin and press it well. Pierce a few holes in the bottom.
Cut out a circle from the 2nd sheet of puff pastry to the size of the baking tin and put it aside for a while
Add the almond powder, sugar, butter and 3 eggs together and mix until smooth
Pour the almond mixture onto the puff pastry and hide the bean inside
Cover with the remaining sheet of puff pastry
Make a hole in the middle of the puff pastry to let the steam escape
Grease the puff pastry with egg yolk
Bake for 25 minutes at 200 ° and then bake for 20 min at 175 °


For those who want a bit extra: add some rum to the almond mixture.
You can finish off the top of the puff pastry nicely by making patterns in it. Or make nice stars from the remaining puff pastry to put on top.


Stick Blender set XXL HB 2879