By Dominique PILATI
For 8 persons
600 g butter puff pastry
1 egg for the glazing
100 g butter
100 g caster sugar
100 g white almond powder
100 g egg
20 g Grand Marnier
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.