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In a bowl, mix the ground almonds, sugar and imperial powder. Add the oat extracts and cream margarine and all the ingredients to make a soft and grainy frangipane.

Roll out puff pastry with her first baking sheet on rack, with a fork.

Preheat oven for 10 minutes at 200 ° C

Spread the contents of the bowl over the dough, put the bean. Close the cake with the second puff. The edges with your fingers and then with the non-cutting part of a knife, score the sides of the footprints by ensuring that it is consistent.

Always with the back of the knife and pressing enough, but not too much not to cut the dough, draw the pattern of your choice.

Drill in the center of the wafer with a small hole, which avoids inflation.

Brush brush brush cream oatmeal over the entire surface of the cake with sugar and fructose.

Place the cake in an oven for 35 minutes at 200 ° C

Upon exiting the oven, kitchen brush agave syrup to give it a nice shine.
Let cool and enjoy
Ingredients:

• 2 flaky vegan
• 220g ground almonds
• 90 g cane sugar blond powder
• 20 g powder Emperor
• 3 cup chopped oat cream liquor
• 75g vegetable margarine ointment
• 1 cup tablespoon vanilla extract
• 1 cup of coffee almond extract
• 1 bean and a crown

Total time: Preparation + Cooking time: 0 min