| Combine the egg yolks, the sugar, the flour and the vanilla sugar together,
mixing until smooth. Boil the milk and add it to the batter. Pour the whole
mixture back into a saucepan adding the powdered almonds. Boil for 1 minute
to thicken the pastry cream. Leave to cool. Generously butter a sheet of
parchment paper, then spread it over the cooling pastry cream. This prevents
a crust from forming on the surface. Butter a cake pan. Roll out
the pastry thin and line the cake pan overlapping the edge by 3/4 inch.
Spread cold cream over the crust, then cover with another layer of pastry
similar to the first one. Trim the edges of the pastry by running a rolling
pin all around the pan. Prepare the egg glazing. Caramelize 1 teaspoon
of slightly moist sugar to a very dark colour. Add some hot water to thin
the caramel. Mix the egg yolk with a little caramel. With a pastry brush,
spread the egg glazing over the cake. Mark the surface with a fork. Bake
in a hot oven (350 - 410 F) for an hour. As soon as the cake turns brown,
cover with parchment paper.
|
Ingredients
For a 10 inch round cake pan: 18 oz short crust pastry with baking powder For the pastry cream:
For the egg glazing:
Preparation Time 60 min
|
|
|