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TOP CAKE g 1.000 Whole eggs g 600 Butter or cream margarine (melted) g 500 PEPITA g 200 HAZELNUT PASTE g 200 Puff pastry METHOD: use 2-3 millimetre thick puff pastry to line the bottom and sides of a 22 cm diameter pie tin. Prick the base and spread an even layer of 200 grammes of HAZELNUT PASTE. Beat the TOP CAKE, eggs and butter or margarine in a mixer equipped with whisk attachment at medium speed for 6 minutes; incorporate 200g of PEPITA and complete the product by depositing uniformly 250-300g of the mixture. Decorate the top with puff pastry and bake at 190°C.
