Using a planetary mixer and beater, crumb the Patacrout and butter.
Add the egg and mix to form a dough.
Pin the dough to 3mm and line the base of a 9" square foil tray.
Top the pastry with 100g of Vivafil Cherry.
Using a planetary mixer and beater, combine the Satin, eggs, oil, water, almonds and extract.
Mix on slow speed for 2 minutes then scrape down.
Mix on medium speed for 3 minutes.
Pipe 500g evenly over the pastry and Vivafil.
Pipe 150g of Vivafil Cherry over the frangipane in lines then finish with 20g of flaked almonds.
Timing: 35 mins
Oven Type: Deck
Top Temperature: 180°C
Bottom Temperature: 180°C
Closed
10% Water loss
