Fine and delicate homemade cake – Puff pastry and almond cream cake – French recipe, worth a try

preparation:

On a floured surface, roll out the puff pastry and cut 2 23 cm circles. Keep in the fridge while you prepare the filling.

Prepare the filling: in a large bowl, mix the softened butter with the sugar. Then, add the 3 eggs, one at a time, mixing until incorporated.

Add the ground almonds and mix until combined. Add the vanilla extract and orange peel and mix until smooth.

Transfer the filling to a piping bag.

Take the dough out of the fridge and brush the edges with egg. Put the filling on the dough, leaving about 2.5 cm of free space. Place the second dough circle on top and seal the edges.

Brush the pie with beaten egg and refrigerate for at least 1 hour.

Preheat the oven to 180°C.

Remove the pie from the refrigerator and brush again with beaten egg. Using the back of the knife, decorate the pie as desired.

Bake for 35-40 minutes, until golden.

Prepare the syrup (optional): put the sugar and water in a small saucepan. Heat over medium heat until the sugar dissolves.

Remove the pie from the oven, brush with syrup and let cool.