Cave de Sauveterre-Blasimon - Vignerons de Bordeaux - Téléphone : 05 56 61 55 21

For 8 people

2 rolls of butter puff pastry

3 eggs + 1 egg yellow to brush the pastry

130 gr. of soft butter

130 gr. of sugar

130 gr. of almond powder

2 drops of essence of bitter almond

1 tablespoon of rum

1 dried bean and a paper crown

Preparation:

Spread the first roll of puff pastry on a greased baking tray, lightly sprinkled with flour or on grease-proof paper.
Melt the butter and beat it until it is creamy, then mix with the sugar and almond powder. Add the lightly beaten eggs, the essence of bitter almonds and the rum. Beat the mixture.
Put it in a cool place.

Pre-heat the oven to 200°c.

Spread this mixture of frangipane on the pastry leaving a border all around of about 2 - 3 cm.

Place the dried bean inside.

Dampen the border with a little water and cover with the second roll of pastry. Press the pastry edges firmly together and fold them over to make a border.

Make a light cut in the centre of the cake and make some patterns with the blunt edge of a knife.

Brush the surface with the egg yoke.

Bake in a hot oven for 25 to 30 minutes at about 200°c.

To be served with a ‘Cuvée Athalésie' or a white sparkling wine (cremant de Bordeaux).

See the advice of our oenologist.

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