Description
The Cake of Kings is a flat pastry cake with a sweet almond filling.
Ingredients
Units
Scale
- 500 gram of puff pastry (from the grocery store or make my recipe for puff pastry.)
Frangipane Filling
- 60 gram 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 gram butter, melted
- 60 gram ground almonds or almond flour
- 1 egg yolk beaten
- 1 tablespoon of 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 fraiche.
- 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 1/2 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!
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Category: dessert
- Method: oven
- Cuisine: French