Galette des Rois with Rum-Raisin

Galette des Rois / Kings' Cake


Ingredients
2 frozen puff pastries
1 trinket
1cup raisins
2 tbsp rum
For filling
125 g almond powder
25 g cruhed almonds
100 g butter
125 g sugar
2 small eggs + 1 egg yolk
1 tsp vanilla / almond essence
Method
Soak the raisins in rum overnight.
Pre heat oven to 210° (Ther -7).
Mix butter & sugar.
Then add beaten eggs & vanilla essence.
Mix in rum & raisins & keep in the refrigerator for 10 min.
Spread one of the puff pastry on a baking tray.
Leave 2/3 cim border & spread uniformly the almond paste.
Don't forget to place a trinket.
Place the second puff pastry on top & press the edges using a fork handle.
Leave in the refigerator for 20min.
Using a knife, draw a pattern over the galette.
Don't forget to make 4/5 holes on it.
Then beat an egg yolk with 1 tbsp water & brush it on the the top of the galette.
Bake for 30min, 180° C (Ther - 6) Serve warm / cold with apple cider.