2 discs of puff pastry
100 g of ground almonds
100 g butter, very soft
100 g of caster sugar
1 tablespoon of rum
1 pack and a half of vanilla sugar
Put a disc of dough (with the paper) on a baking sheet. Prick with a fork.
Prepare the frangipane. In a bowl put the sugar and butter. Mix carefully with a spatula. Add the rum and the two eggs and mix. Add the ground almonds and vanilla sugar.
Spread the frangipane on the first disk and hide the trinket. Cover with a second disc of pastry. Pinch edges to close the cake. Make a few small holes with a fork. Put in the oven 30 to 40 minutes at 180 °.