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This French homemade cake made with puff pastry rolls and almond paste filling is a traditional cake served on the six of January. The cake has king crown on top of it and a porcelain figure hidden inside. The tradition is that the person who gets the piece with the figure will be king/queen of the day, and is allowed to decide the activities of the day. You can guess that this cake is very popular among French kids.
Ingredient List for 10 servings:
100
gr
Almond paste
180
gr
Almond flour
40
gr
Sugar
60
gr
Soft margarine
2
Puff pastry rolls
2
Eggs
Oven temperature:
180 degrees Celsius
Instructions:
Preheat the oven with electrical heat at 180 degrees Celsius.
Mix the margarine with a fork.
Grate the almond paste, and mix it together with the margarine so a solid paste.
Pour one egg and the almond flour in the filling, mix it to a compact paste.
Take away the edges of a round baking form. Place on of the puff pastry rolls on top of the bottom of the baking form.
Place the filling evenly on the puff pastry on the baking form.
Hide a porcelain figure in the filling.
Place the second puff pastry roll on top of the almond filling.
Fold in the edges of the puff pastry rolls and put back the edge of the baking form.
Brush the top of the cake with one egg yellow.
Place the cake in the middle of the oven for forty five minutes.
Take out the cake from the oven and let it cool down.
Cut the cake the amount of guests before it is time to serve it. Place a paper crown on the cake.
A selection of recipes from the same country.
This recipe is from
France
Wondering how to celebrate epiphany day? Why not doing it the French way with this cake: This traditional galette des Rois cake is a two-layer puff pastry cake filled with creamy almond. The fun part is that it hides a figurine inside and the person who finds it will become king or queen of the day.
Choucroute is a traditional dish from Alsace in France, and it is a winter dish because it is rather heavy. You boil the sauerkraut with dry white wine and goose or pork fat, and then served together with sausages, salty meat, and potatoes. This recipe is not a traditional one because it do not have any ham or Strasbourg sausages, instead the choucroute is served with merguez and Montbéliard sausages to give it a bit stronger taste.
This is a dessert made with fresh pears, but instead of making a classic sugar syrup, it's made with read wine. The pears can be used as a stuffing in a boar or a deer, but use the sauce instead of the coulis on the side of the dish.
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