Thursday, January 12, 2012

King's cake

That tradition should be just the 6th of January every year but usually you can eat the Epiphany pastry cake or king's cake through January.
You need to buy a puff pastry at your grocery store for that dessert. I will make a post for the puff pastry soon but right now I am interested in the stuffing called frangipane.

So for 8 servings

Frangipane recipe:
1 cup almond powder
2/3 cup icing sugar
2 eggs
2/3 cup butter
FM almond extract
1 egg yolk

Put the butter at room temperature.
In a large bowl, mix the almond powder, the sugar, the eggs, the butter and the almond extract.
In the puff pastry, cut two circles of dough (1 foot diameter) and spread the stuffing on one of them. Leave 1/3in free of frangipane and cover it with egg yolk. Place the second dough on top and make the two circles adhere at the level of the egg yolk.
Brush the cake with the egg yolk and put in the oven for 30 minutes at 350°F.

- You can put the cake back in the fridge before cooking it in order to let the frangipane harden a bit.
- Brush the King's cake again before putting it in the oven . You can draw something on the cake with a pairing knife.
- I used to add some rum to flavor the stuffing, it match very well.

You are ready to make one this week-end!

No comments: