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Yuzu-almond Epiphany cake

Ingredients

  • 2 puff pastries

[Frangipane]

  • 60g of softened butter
  • 60g of sugar
  • 80g of almond powder
  • 1 egg (and a little more to brush it on top before cooking)

[Yuzu curd]

  • yuzu juice
  • 1 lemon
  • 75 g of white caster sugar
  • 50g of sweet butter
  • 2 eggs

Directions

- Almond yuzu frangipane : In a mixing bowl, mix softened butter cut into pieces with sugar. Add the egg and almond powder. Add the yuzu curd. To make it, you can follow the recipe to make a lemon-yuzu curd available here or make a yuzu curd only by replacing lemon juice with yuzu juice and peels with candied yuzu peels.

- Dressing : Preheat the oven at 180°C for 10 minutes. Spread the first disk of puff pastry on a parchment paper lined baking sheet, spread the cream in the middle, stopping 2cm away from the edges and brush the edges with water. Cover with the second disk of puff pastry and tighten the edges together. Brush a beaten egg on top of the puff pastry for a nice brown result. You can also decorate using a sharp knife. Bake for 30 minutes.

Enjoy !

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