Gâteau Nantais | la Perruche

Ingredients

• 175 g la Perruche brown sugar (1)
• 120 g egg yolks
• 250 g butter
• 80 g T55 flour
• 400 g ground almonds
• 200 g egg whites
• 100 g la Perruche brown sugar (2)
• 1 orange
• 75 g orange juice
• 30 g gold rum
• 150 g water
• 50 g la Perruche brown sugar
• 1 vanilla pod, scraped
• 350 g of la Perruche brown sugar blended into icing sugar
• 50 g gold rum
• 35 g orange juice