Sweets for my sweets... Something needed for the weekend ? ..... Galette Amandine

On Epiphany Day it is tradition in France to serve a special cake: la galette des Rois. I confess that I love this cake as I like very much almonds. And another good reason to do these cake more often then once a year is that he is quickly done... So I do these cake also on other occsasions. I modified a little bit the basic recipe by adding some chocolate chips to the "Frangipane" (= the almond filling) and call it GALETTE AMANDINE. But see yourself or try it within the next days and see what your family or your friends mean about these cake...

You need

75 g soft butter

125 g  fine ground almonds

100g sugar

40 g plain chocolate chips

1 tablespoon amaretto sirup
1 medium range egg


1 egg yolk

3 teaspoons icing sugar

1 tablespoon water
1 roll of puff pastry
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1. First you prepare the filling, the so called Frangipane: Mix the soft butter with sugar until it´s perfectly melted. Add the almonds and the amaretto sirop.

2. Mix the egg yolk with the water and the icing sugar. You will need these mix to make a perfect browning.

3. Put the puff pastry on your working table and divide it into to equal sized pieces (or smaller pieces if you want some small bite sized desert). Put the Frangipane on one of the puff pastry halves and spread the chocolate chips over this almond filling. With a kitchen brush put some of the "browning mix" around the filling.

4. Now put the other pastry piece over the filling and press with your fingers around the filling so that the two pastry pieces stick well together.

5. Cut away the exceeding puff pastry (with a knife or some cookie cutter).

6. Place the cake on a oven tray armed with parchement paper

and put it into your fridge for at least 30 minutes.

7. Place your cake in the preheated oven (180 C) for 25 minutes.

This cake stays tasty and quite as good as fresh prepared for some days. But I would wonder if you could resist for a long time...

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