Epiphany cake

1. Place the flour, salt, and water in the bowl of a stand mixer fitted with the dough hook.
2. Mix on speed 2 for 5 minutes until smooth.
3. Remove the dough from the bowl, cover with plastic wrap, and refrigerate for 30 minutes.
4. Roll out the butter (2 x 100 g) into a rectangle.
5. In the bowl of a stand mixer fitted with the wire whisk, add the sugar, almond flour, salt, and eggs.
6. Mix on speed 2 until all the ingredients are combined.
7. Attach the flat beater to the stand mixer.
8. Add the softened butter (50 g) and the almond extract, then mix on speed 4 until smooth.
9. Divide the dough into two parts. Roll out each half into a rectangle.
10. Place the rolled out butter in the center of the dough and cover it by folding the edges.
11. Refrigerate for 60 minutes.
12. Roll out the 2 pieces of dough. To do this, fold the edges to cover it.
13. Give the dough a quarter turn each time you roll it out. Repeat this step 3 times.
14. Spread the almond filling on 1 puff pastry circle. Smooth it evenly, leaving a little space around the edge. Brush the edges with a little water.
15. Cover the filling with the second piece of dough you rolled out previously. Trim the edges if necessary.
16. Seal the edges by pressing down firmly with your fingers.
17. Brush with egg yolk. Use a sharp knife to create a pattern on the top of the pie.
18. Bake for 30 minutes in a preheated oven at 180°C.