A specialty of the area surrounding the French city of Orléans is this cake. It is made of puff pastry and has frangipane (almond paste) within.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 7 tablespoons unsalted butter, softened
- ½ cup white sugar
- 1 cup almond flour
- 3 large egg yolks, divided
- 2 tablespoons rum
- 2 sheets frozen puff pastry, thawed
- 1 tablespoon confectioners’ sugar
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine butter and sugar in a bowl and beat with an electric mixer until well combined. Add almond flour, 2 egg yolks, and rum; mix until frangipane is smooth.
- Roll out puff pastry sheets and cut into 2 equal circles. Place the first circle on the baking sheet and pierce several times with a fork. Spread frangipane on the circle, leaving a 1/2 inch border.
- Brush uncovered puff pastry edge with a little water and lay the second puff pastry circle on top. Seal the edges by pressing together.
- Using a sharp knife, cut a decorative pattern around the rim. Trace decorative lines onto the surface without cutting all the way through. Beat remaining egg yolk with a fork; brush over the top.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until pastry is puffed up and lightly browned, about 20 minutes more.
- Remove from the oven and dust with confectioners’ sugar.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Place pithiviers under the broiler and broil until a golden, shiny crust forms, 1 to 2 minutes. Watch carefully to make sure it doesn’t burn.
Nutrition Facts
| Calories | 1214 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 290 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 58 g |
| Sodium | 164 mg |
| Sugars | 15 g |
| Fat | 113 g |
| Unsaturated Fat | 0 g |
Reviews
Wonderful