Cake with almond filling "Pithivier"

100 g ground almonds

100 g butter
what kind of oil to choose? we'll show

3 eggs

2 circle of puff pastry to 26 cm in diameter

8 tbsp. sugar

1 tbsp. starch

1 tbsp. flour

2 tbsp. rum/brandy

orange peel

powdered sugar

Pithiviers in France called the round cake with Frangipane (almond cream) of puff pastry.

2 eggs to break in a bowl, add sugar, beat until white foam, then add the softened butter, nuts, starch, flour and rum in a blender mix well and remove for 20 minutes in the fridge to solidify.

On one circle of dough to lay out cooked frangipani, stepping back from the edge and 1 cm, grease quack egg white.

Cover the top of the second layer of dough, make a notch, not cutting the dough until the end, that there was a leak cream, the top layer of dough with your fingers to press it to the edges of the bottom.

Bake cake with almond filling "Pithivier can immediately (before baking to put it in the refrigerator for at least 20 min), or in a day or two to do this it is necessary to put in the freezer, and then bake immediately, without defrosting.

Bake cake in a preheated 220 degree oven for 15 minutes, then another 10 minutes at a temperature of 175 degrees.

Before serving the cake smeared whipped egg yolk and put in the oven for another 2-3 minutes, so that the yolk was zaglazurovana, sprinkled with powdered sugar and put in the oven for another couple of minutes to powder slightly popravilas.