– Combine the nuts with the sugar, yolks, softened butter, rum, add half of the cream and the beaten egg-whites.

– Mix the warmed-up honey with 2 tbsp sugar and the remaining cream.

– Roll out the pastry and put it into a baking pan. Make some stabs, put the nut paste, then the honey paste and bake for 40 minutes

– Decorate with the almonds and mint leaves when serving.