Puff pastry cake with almond and sesame filling

Ingredients for 1 servings:

• 2 pts. puff pastry
• 500 g almond sticks
• 500 g sesame seeds
• 1 egg yolk
• 220 g sugar
• 1 lemon(s), juice
• 1 tbsp rose water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tunisian cake

Thaw the puff pastry. Preheat the oven to 175°C. Sprinkle the almond slivers and sesame seeds on a baking sheet and lightly brown in the oven. Stir occasionally. Then puree the almond-sesame mixture in a blender. Roll out the puff pastry into 5 round discs with a diameter of 26 cm. Rinse a 26 cm springform pan with cold water. Place a disc of dough on the greased base of the springform pan and spread ¼ of the almond-sesame mixture on top. Place the next disc of dough on top, spread it on top, and continue until the filling is used up. Finish with a disc of dough and brush it with egg yolk. Cut the cake into slices now and bake in the oven for 50-60 minutes. After 30 minutes, reduce the heat to 150°C. Boil ¼ liter of water with the sugar for 5 minutes, stirring continuously. Remove from the heat and mix the syrup with the lemon juice and rose water. Let cool slightly and pour over the hot pastries. Serve warm.