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Kings Cake

A celebratory sweet pastry featuring layers of puff pastry filled with a rich almond frangipane and a hidden charm, known to bring luck and joy to those who partake.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: French, Traditional
Calories: 300
Ingredients Method Notes

Ingredients
  

For the pastry
  • 2 sheets Puff pastry (approximately 500 to 600 g total) Thawed if frozen
  • 1 large Egg beaten with 1 tablespoon water For egg wash
For the filling
  • 150 g Butter (softened) Ensure it's softened to room temperature
  • 150 g Sugar For sweetening the filling
  • 3 large Eggs
  • 150 g Ground almonds Provides texture and flavor
  • 1 teaspoon Vanilla extract For flavor
  • Zest from one orange Orange zest Adds freshness and aroma
  • 1 piece Lucky charm bean/almond Hidden inside the cake for tradition
For the syrup (optional)
  • 60 ml Water For making syrup
  • 50 g Sugar To dissolve in water for syrup

Method
 

Preparation
  1. On a lightly floured surface, gently roll out the puff pastry sheets and cut two 9-inch circles. Refrigerate them while preparing the filling.
Make the frangipane
  1. Cream together the softened butter and sugar in a large bowl until smooth.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Fold in the ground almonds, vanilla extract, and orange zest to create the filling.
Assemble
  1. Place one pastry circle on a lined baking sheet and brush the outer edge with the egg wash.
  2. Pipe the frangipane filling in a spiral, leaving a border, and tuck the lucky feve into the filling.
  3. Lay the second pastry circle on top and seal the edges.
Chill
  1. Brush the top lightly with the remaining egg wash and refrigerate for at least an hour.
Bake
  1. Preheat the oven to 350°F (180°C). Brush with egg wash, score the top lightly, and bake for 35 to 40 minutes until golden.
Finish with syrup
  1. While baking, heat sugar and water for the syrup until dissolved.
  2. Brush the baked cake with the syrup upon removal from the oven.

Notes

Should you have any remnants, wrap tightly and store in an airtight container. It can be stored for a day or two at room temperature or longer in the fridge.