Twelfth Night Cake

• 1 lb puff pastry
• 4 1/2 ounces almonds, ground finely
• 3 1/2 ounces sugar
• 2 eggs
• 1 egg yolk
• 2 ounces butter (unsalted)
• 3 ounces milk
• 2 tablespoons rum
• 1 tablespoon cornstarch
• 1 pinch vanilla bean seeds

1. Preheat oven to 400u0b0F.
2. To prepare the cream, beat the 2 eggs with the sugar; add the cornstarch mixed with the milk and incorporate it. Simmer this mixture while whisking for a few minutes; it will thicken. Once thickened, turn the heat off and add the butter in small cubes, then the almonds and vanilla powder, and then the rum. Mix well.
3. Mix the egg yolk with 1 Tbs. milk.
4. Place one disk of the puff pastry on a buttered oven sheet; evenly spread the cream on it up to 1/2 inch of the edge; spread the border with a little of the yolk/milk mixture. Cover with the second disk of puff pastry and press the edges to close it up. Decorate with a knife to make designs on the pastry, if desired. Brush the top with the yolk/milk mixture.
5. Bake for 40-45 minutes. Serve warm.

pastry, almonds, sugar, eggs, egg yolk, butter, milk, rum, cornstarch, vanilla bean seeds

Taken from www.food.com/recipe/twelfth-night-cake-373318 (may not work)