French King Cake
French King Cake
Rating: (1 rated)
  • 1 1/2 cups (375 ml) ground almonds
  • 3/4 cup (180 ml) icing sugar
  • 2 eggs
  • 3 tablespoons (45 ml) 35% cream
  • 2 teaspoons (10 ml) almond extract
  • 1 package 397 g puff pastry
  • A dry pea
  • A bean
  • Milk or beaten egg, for glazing
  • Preparation
  • Preheat the oven to 190 °C (375 °F).
  • In a bowl, combine the ground almonds, icing sugar, eggs, cream and almond extract. Set aside.
  • On a lightly floured surface, roll out the puff pastry to make two 25-cm (10-inch) discs. Spread the almond filling on a disc of dough to cover about 17-cm (7-inch). Place the pea and bean in the filling, opposite one another. Glaze the dough around the filling with the beaten egg or milk. Cover with the second disc of dough.
  • With a fork, press to seal the dough all around. With a knife, cut the dough for a uniform disc. You can use a bowl, placed upside-down, on the dough as a guide to cut all around.
  • Place the cake on a floured baking sheet. Brush with the milk or egg. The egg gives a golden brown color.
  • Bake at the lowest position of the oven for about 25 minutes or until the cake is golden brown. Serve at room temperature.
  • Description
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