Step by step

1. Pour the flour, salt and water into the bowl of the stand mixer fitted with the Dough Hook.

2. Knead on speed 2 for 5 minutes until the dough come together in a ball.

3. Remove the dough from the bowl, cover it with cling wrap and refrigerate for at least 30 minutes.

4. Roll out the butter (2 x 100 g) into a rectangle.

5. In the bowl of a stand mixer fitted with the Wire Whip, add the sugar, almond flour, salt and eggs.

6. Mix on speed 2 until all ingredients are combined.

7. Attach the Flat Beater to the stand mixer.

8. Add softened butter (50 g) and almond extract and mix on speed 4 until the batter is smooth.

9. Divide the pastry in two parts. Roll out each half into a rectangle.

10. Place the rolled out butter in the middle of the dough and fold the edges over the top.

11. Refrigerate for 60 minutes.

12. Roll out the 2 parts of dough. Do this by folding the edges over the top.

13. Give the dough a quarter turn every time you roll it out. Repeat this step 3 times.

14. Put the almond filling over 1 circle of puff pastry. Smooth out evenly, leaving some room around the edge. Brush the edges with a little water.

15. Place the second rolled out dough over the filling. Trim the edges if necessary.

16. Seal the edges by pressing your fingers firmly down.

17. Brush with egg yolk. Use a sharp knife to create a pattern on top of the cake.

18. Bake for 30 minutes in a 180ºC preheated oven.