In the food processor, combine the almond flour, sugar, salt,orange zest, butter, eggs, along with the rum and almond extract and mix until smooth texture.

Cover with plastic foil and chill for 30 minutes.

Preheat the oven to 375ºF (180ºC.)

Line a baking sheet with parchment paper or if you have a pan for quiche use it and butter it lightly.

On lightly floured surface, roll one piece of puff pastry into a circle about 9 inches round (use springform as your guide).

Trim the dough into circle. Place the dough on the baking sheet or in quiche pan.

Place the almond filling in the middle and spread uniformly, leaving 1 inch of borders exposed.

Place an almond somewhere in the almond filling.

Brush water around the exposed dough ( so the other part of dough would stick well together).

Roll out the second piece of puff pastry into same circle and then place the other circle of dough on top of the cake and press down to seal the edges very well.

Use your fingers to press on the edges to create petal leaf and use a paring knife to create a design on top.

Stir together the egg yolk with the milk and brush it evenly over the top.

Use a paring knife to poke 5 holes in the top, to allow steam escape while baking.

Bake for 30 minutes, or until the cake is golden brown.

Remove from the oven and let cool on the baking rack.