Step by step
Pour the flour, salt and water into the bowl of the stand mixer fitted with the Dough Hook.
Knead on speed 2 for 5 minutes until the dough come together in a ball.
Remove the dough from the bowl, cover it with cling wrap and refrigerate for at least 30 minutes.
Roll out the butter (2 x 100 g) into a rectangle.
In the bowl of a stand mixer fitted with the Wire Whip, add the sugar, almond flour, salt and eggs.
Mix on speed 2 until all ingredients are combined.
Attach the Flat Beater to the stand mixer.
Add softened butter (50 g) and almond extract and mix on speed 4 until the batter is smooth.
Divide the pastry in two parts. Roll out each half into a rectangle.
Place the rolled out butter in the middle of the dough and fold the edges over the top.
Refrigerate for 60 minutes.
Roll out the 2 parts of dough. Do this by folding the edges over the top.
Give the dough a quarter turn every time you roll it out. Repeat this step 3 times.
Put the almond filling over 1 circle of puff pastry. Smooth out evenly, leaving some room around the edge. Brush the edges with a little water.
Place the second rolled out dough over the filling. Trim the edges if necessary.
Seal the edges by pressing your fingers firmly down.
Brush with egg yolk. Use a sharp knife to create a pattern on top of the cake.
Bake for 30 minutes in a 180ºC preheated oven.