Here is a cake with frangipane cream, a classic that is not very difficult to make yourself. The cake with frangipane cream is a staple of desserts, particularly enjoyed during the Epiphany. This delicious homemade recipe combines the refinement of pastry cream with the richness of almond frangipane.
Pastry cream: heat the milk. Mix the sugar, flour, and egg. Pour in the milk, mix, and heat again until thickened. Set aside.
For the frangipane: mix the almond powder, sugar, egg, the 2 tablespoons of rum, the 2 eggs, and the butter that you melted over low heat.
Mix the frangipane with the pastry cream.
Roll out the dough in a tart pan, keeping the paper underneath, and pour the mixture over the dough. Separate the yolk from the white of the last egg, and brush the edge of the dough with the white to seal it. Place the second dough on top and seal the edges. Brush the top of the dough with the egg yolk to ensure it browns nicely.
Finally, bake for 30 minutes at 210°C.
0 servings
8
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