Put the butter ointment, add the caster sugar and the almond powder.

Raise the mix lightly before adding the eggs and blanch. Add the Grand Marnier and reserve in a vessel after covering with a film.

Spread two 28 cm diameter disks of puff pastry, 2 to 3 mm thick.

Moisturise the rim of a disk with water and distribute the frangipane on the disk, 3 cm from the edge. For the pleasure of kings and queens to come, place a lucky charm in the frangipane.

Lay the second puff pastry disk on top and press softly on the edge to create a joint approximately 1cm wide.

Finally, whip the whole egg to prepare a glazing and brush it on the cake.

Put in the refrigerator for 12 hours.

Brush again with glazing and stripe the cake with a small knife.

Preheat the four at 180 °C (355°F) and leave to bake for 20 minutes at 180 °C (355°F) and for 15 minutes at 160°C (320°F).

To be eaten lukewarm preferably.