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Kinako Epiphany cake

Ingredients for one big cake


1. Soften the butter in the microwave for approximately 10 seconds.

2. Whisk sensoto brown sugar  and butter together. Add almond powder and kinako.

3. Add 2 eggs and thoroughly mix

4. Unroll one puff pastry and starting from the center, spread the kinako mix all over the puff pastry, leaving a space between the edges. Using a brush or a finger, slightly wet the edges with water.

5. Put the lucky charm in and cover with the second puff pastry. Tighten the two puff pastries together and brush the top with the remaining egg, beaten with a pinch of salt.

6. Set aside in the refrigerator for 30 minutes. Carefully draw a pattern using a sharp knife.

7. Cook for 40 minutes at 180°C.

Enjoy !

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