1. Preheat the oven to 180°C. Roll out 1 sheet of puff pastry, leaving the baking paper on the bottom. Place on a baking sheet.
2. Mix the margarine with the almond flour, the vanilla extract and the 3 eggs until you have a smooth batter. Then add the Zùsto and continue mixing.
3. Spread the mixture out over the rolled out puff pastry, making sure you lave a margin of about 3 inches from the edges. Place the almond/bean somewhere on the mixture (optional). Cover with the 2nd sheet of puff pastry, turn the edges over and give them a small squeeze together (so that they are pressed firm and do not come loose. You can also use a fork to press the edges closed)
4. If you would like to, cut a pattern in the top puff pastry using a sharp knife (make sure you don’t cut all the way through it). Take the last egg and separate off the yolk. Beat and brush the cake with the egg yolk.
5. Bake the cake for 25 to 30 minutes in the preheated oven.

Enjoy!