All-butter puff pastry topped with maple almond cream, made with rum-flavoured 52% almond paste marzipan, garnished with a generous helping of pecans. And inside the cake, there’s the traditional ceramic "bean", handcrafted by a local artist.
Contains alcohol (evaporates during cooking)
Serve at room temperature or warm. To warm, heat in oven at 350°F (180°C) for 5 minutes.
Sugars (maple syrup, cane sugar), Butter, Untreated unbleached wheat flour, 35% M.F. cream (cream, carrageenan), Water, Pecans, Liquid whole egg, Almond paste (almonds, sugar, water), Almonds, Corn starch, Rum, Sea salt, Dried whole eggs, may contain cellulose gum. Contains: Almonds, Egg, Milk, Pecans, Wheat. May contain: Soy, Other tree nuts, Peanuts, Sesame, Mustard, Sulphites, Seafood (crustaceans, shellfish, fish). Remove cake from freezer, place with flatter side facing up on a baking sheet and let thaw for 15-20 minutes. Brush with beaten egg. To seal the edge, crimp all around the edge with the back of a knife or tines of a fork. Using a knife, score the top to decorate as desired, making sure to pierce the pastry in 4 or 5 places to allow the steam to escape during baking. Bake at 350°F for 55 to 65 minutes. Cooking times may differ depending on the oven.