Almond Cream Cake

Ingredients:

• For the Pastry:
  • 1 sheet of puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • 1/4 cup sliced almonds
  • Powdered sugar (for dusting)
• For the Almond Cream (Frangipane):
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup almond flour
  • 2 large eggs
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
   • Line a baking sheet with parchment paper.
2. Prepare the Almond Cream (Frangipane):
   • In a bowl, cream together the softened butter and granulated sugar until light and fluffy.
   • Add the eggs, one at a time, beating well after each addition.
   • Mix in the almond flour, almond extract, and vanilla extract until well combined.
3. Assemble the Pastry:
   • On a lightly floured surface, roll out the puff pastry sheet to smooth out any creases.
   • Cut the pastry into even strips or shape it according to your preference.
   • Spread the almond cream evenly over the pastry strips.
   • Roll or fold the pastry strips and place them on the prepared baking sheet.
4. Add Toppings:
   • Brush the top of the pastries with the beaten egg.
   • Sprinkle sliced almonds over the top.
5. Bake:
   • Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
6. Garnish and Serve:
   • Allow the pastries to cool slightly on a wire rack.
   • Dust with powdered sugar before serving.

Enjoy your delicious almond cream pastries! If you have any specific preferences or adjustments you’d like to make, let me know!