Romandian Masala

Start by making the frangipane (the almond filling). In a bowl, mix the almonf flour, the all-purpose flour, the sugar and the salt together Add the butter to it and rub it in until the mixture resembles coarse sand. You can also use a spatula or a mixer. Add the eggs, one by one, mixing well after each addition. Add the amaretto and give it a last mix. You should have a firm filling (check my reel). Set aside.

Take the puff pastry out on a plane surface and fold it into 2 and cut it. You should end up with 2 equal squares. Take a 20cm diameter plate and cut 2 circles around the edges of the plate, placing it on each puff pastry square. Place the first circle in a tray lined with baking sheet, then add the filling in the middle in such a way so that you will leave a little bit of space on the margin (1,5 cm approx.). Brush the margin with egg wash and then place the other puff pastry circle on the top. Seal the margins with your fingers or with a fork (it'll be a bit sticky) and please make sure there is no filling coming out, so seal it properly. Brush it with egg wash on top and with a skewer or better, with a sharp knife if you have one (paring knife) start making patterns of your choice (gently, do not pierce it like I did). I am not a pro at this part as you can see in the picture (mine exploded a little and it ruined the design as I have pushed the skewer a little too hard) so I guess it takes some practice, but that is fine.

Bake the cake for approx. 30 minutes or until golden brown at 180 degrees. Meanwhile, place the tablespoon of sugar together with the water in the microwave until the sugar has completely melted and after 30 minutes, take the cake out, brush it with the syrup and put it back in the oven for 5 more minutes or until it gets a beautiful shiny crust.

Take the cake out and let it cool on a rack. Serve it with tea or coffee. It is divine!