1/3 cup/70 g butter, softened
1/2 cup/70 g confectioners' sugar
1/2 cup/70 g ground almonds
1 tablespoon dark rum
1/2 teaspoon pure vanilla extract
2 sheets store-bought puff pastry, about 1/4-inch/5 mm thick, chilled
1 magic bean, for hiding in the cake
1 egg, lightly beaten, for sealing the pastry
Sifted confectioners' sugar, for dusting (or a few spoonfuls of apricot jam, heated until runny)
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