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Author:
Melissa Collins
This cake, traditionally served the 6th of January in France is for the almond lovers !
Preheat the oven to 350°F.
With an electric whisk or a stand mixer whisk the butter, sugar, maple syrup, almonds, hazelnuts, flour and rum until homogeneous. Add the whole eggs one by one.
Toast the pecans 4 to 5 minutes in a dry pan. Let cool and roughly chop them.
Roll out one sheet of pastry and place the almond cream in the center leaving a ½ inch edge. Wet the border with water and place the second sheet of pastry on top. Press the circumference of the cake with your fingers.
Mix the remaining egg yolk with a little bit of water and brush the top of the cake. With the back of a knife decorate the cake. Pierce 5 holes (one in the middle and four at each corner) to let the steam escape.
Cook 20 minutes.
