Galette of the kings house with frangipane

Method

1. 1

   If you prepare your homemade flaky dough, give it only four rounds. Otherwise, you can use frozen dough or buy fresh from your pastry maker.

2. 2

   In a salad bowl, whisk the softened butter with the almond powder, sugar and rum until you get a homogeneous mixture.

3. 3

   Incorporate the two whole eggs one by one by mixing well after each addition, until the sugar is completely melted. Then divide the dough into two equal portions.

4. 4

   Shape each portion into a round ball by entering the corners, then spread them in a roll on a floured worktop to obtain two round discs about 1/2 cm thick.

5. 5

   Place the first paste disc on a slightly humidified oven plate. Spread the frangipane in the centre leaving 2 cm free all around, then brush this egg white edge.

6. 6

   Cover with the second paste disc and press firmly on the edges to solder well. Slice the edges obliquely with the tip of a knife, then trace decorative diamond on top and sting 5 to 6 vertical holes to the bottom. Dore the surface generously with egg yolk mixed with the rest of white, avoiding it flowing on the edges.

7. 7

   Preheat the oven to 210°C for 20 minutes, then bake the cake. Cook 20 minutes without opening the oven.

8. 8

   Dorm for a second time with the remaining egg white and continue cooking for 45 minutes while monitoring the colouring. The cake is ready when it no longer folds when you lift it.

Nutrition

calories

480 kcal

fatContent

32 g

fiberContent

3 g

sugarContent

18 g

sodiumContent

350 mg

proteinContent

9 g

cholesterolContent

140 mg

carbohydrateContent

42 g

saturatedFatContent

18 g

unsaturatedFatContent

11 g

Indicative values from the source, for the original recipe.

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