Servings: 6

400g ciasto francuskie 400g ciasto francuskie
 
Filling: subheading: Filling:
240g ground almonds (you can grind them yourself) 240g ground almonds (you can grind them yourself)
100g sugar 100g sugar
1 packet of vanilla sugar 1 packet of vanilla sugar
100g butter 100g butter
2 eggs 2 eggs
3 tbsp rum 3 tbsp rum
1 fève (bean) 1 fève (bean)
 
For browning: subheading: For browning:
1 egg 1 egg

Mix ground almonds, sugar, and vanilla.
Melt the butter and add it to the mix.
Add the egg, then rum to the mix.
Keep the mix for later. (if kept in the fridge for an hour, it will be easier to work with later)
Form the pastry into two disks of ~26cm each.
Put the first disk on a tray covered with baking paper.
Baste/cover the disk with egg diluted in tbsp of water.
Cover the pastry disk with the almond mix.
Put the fève somewhere on/in it.
Cover with the second pastry disk. You can wet the border of the first layer ever so slightly to make the second layer stick to it.
Baste with the egg but avoid borders 'cause the pastry's layers will not separate.
Make shallow cuts in the shape of arcs in the top of the pastry.
Put int the fridge for at least 30 minutes before baking. It will prevent the crust from shrinking.
Pre-heat oven to 200°C.
Bake the cake for 25 minutes.
Lower the temperature to 180°C and continue baking for another 10 minutes.