For 6 people
For 6 people
Before you begin, preheat your oven to a temperature of 210°C.
In a bowl, mix one whole egg with powdered sugar. Then add almond powder, bitter almond extract, rum, and melted butter, then mix everything well.
Roll out the first sheet of puff pastry in a pie dish previously lined with baking paper. Spread the frangipane over the base of the pastry, leaving a 1.5 cm border.
Lightly press a bean into the frangipane.
Unroll the second puff pastry over the filling and adhere it to the first by pressing the edge with your fingers.
Brush the pancake with egg yolk. Make a hole in the middle of the pancake and draw stripes on top with the tip of a knife without piercing the dough.
Bake for 25 minutes until the cake is golden brown.
Let cool before tasting.
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