La Fête des Rois - The Cake of Kings
The Galette des Rois, or the Cake of Kings, is a flat pastry cake with a sweet filling, which is made in France to celebrate Epiphany or Twelfth Night. The cake is made with a charm hidden inside, which in previous times used to be a fava bean, but nowadays is usually a ceramic figure. So much fun for children! Some families may also enjoy Brioche Bread Fouace, or plain French Brioche.
During the French Revolution, it was called "Gâteau de l'egalité".
The tradition of Epiphany is the Christian celebration when the three wise men or the three kings made their journey to visit the infant Jesus.
The cake is placed on the table to be cut into portions for everyone at the family celebration.
Traditionally, a child hides under the table and shouts out the name of the person to receive a portion of the cake.
Whoever receives the piece with the hidden charm is the lucky person or child and becomes king or queen for the day.
The Frangipane Filling
This creamy, rich-tasting filling is simply made with fine sugar, butter (no substitutions will produce the results you want), ground almonds, egg, and Kirsch.
This recipe is made with kirsch, a slightly bitter drink, often used as an aperitif, although some may drink it after a meal like brandy, but it is not sweet.
Kirsch is not a liqueur but an infused drink. It has a cherry taste and a subtle almond flavor coming through from the cherry pits used to flavor Kirsch.
If you would like to try your hand at making this drink to use in your cooking, Larder Love has an easy recipe with excellent instructions.
You can also substitute with rum or another favorite flavor.
Although the French may not serve other sweets during this celebration, you may like to partake in these delicious French sweet desserts: Plum Tart, Supreme French Chocolate Cake Recipe, Breton Butter Cake, and Easy Buttery Shortbread Biscuits.
📖 Recipe
Galette des Rois: The Cake of Kings
Ingredients
- 500 gr of puff pastry from the grocery store or make my recipe for puff pastry.
Frangipane Filling
- 60 gr caster sugar buzz granulated sugar in blender for a couple of minutes to make it a little finer, but not into a powder like icing sugar.
- 60 gr butter melted
- 60 gr ground almonds or almond flour
- 1 egg yolk beaten
- 1 tablespoon kirsch or rum
- crème fraîche or sour cream full fat in North America
For The Glaze
- 1 egg lightly beaten
- a little water
Instructions
- Pre-heat the oven at 400°F/200°C/Gas 6.
- Mix the sugar with the melted butter, then mix in the ground almonds.
- Add the beaten egg yolk and the kirsch.
- As you mix, if the cream becomes too thick, add a little crème fraîche.
- Place in the fridge for 30 minutes.
- Roll out the puff pastry and make two identical circles (a tea plate can be used as a guide)
- Place the bottom circle on a parchment-lined baking sheet.
- Spread the cream on the first pastry round leaving an inch bare around the edge and place your charm in the mixture to hide it.
- Spread a little beaten egg around the bare edge.
- Cover with the second pastry round and seal the edges with the beaten egg, making sure none of the filling is close to the edge to leak out while baking.
- Spread a mixture of egg yolk and water on the top with a brush, staying away from the edge because if the glaze leaks down the sides the pastry will not rise as well.
- You can now take the back of a knife and by pressing into the sides every ½ inch make a scalloped edge. Then with a sharp knife point make a design on the top.
- Make a few holes on the top of the pastry to allow the steam to escape.
- Bake for about 30-40 minutes or until it has risen and is golden brown. Check after 20 minutes and if it is browning too much, place a tent of tin foil over the galette to prevent further browning. It is done when it is golden brown all over. Remove and cool. If the galette deflates, no worries, it won't be the first time, it will still be delicious!
Notes
TIPS
The fragipane filling may seem intimidating, but just follow the instructions, and you will have delicious success. Make your own crème fraîche.Nutrition
Did you make this & like it, or not, let us know?!