The King Cake – (Gallette des Rois) is a traditional dessert from Northern France and is prepared for Epiphany. It is a cake made of puff pastry and filled with frangipane cream with a surprise inside. Tradition dictates that a surprise such as an almond, a candy, or a piece of chocolate is placed in the filling because the one who finds the surprise has the right to be KING OR QUEEN FOR A DAY😜😜😜. Let’s prepare it together and serve it for Epiphany, kids love it!!!
This is the simple and quick recipe, let’s prepare it together.

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idolcidisusy King Cake - (Gallette des Rois)

Difficulty: Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 25 Minutes
Portions: 10
Cooking methods: Electric oven
Cuisine: French

628.72 Kcal

calories per serving

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Energy 628.72 (Kcal)
Carbohydrates 42.86 (g) of which sugars 14.71 (g)
Proteins 9.28 (g)
Fat 45.81 (g) of which saturated 11.38 (g)of which unsaturated 23.94 (g)
Fibers 3.04 (g)
Sodium 233.13 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the King Cake – (Gallette des Rois)

1 1/4 cups almond flour
1/2 cup sugar
1/2 cup butter
2 eggs
1 pod vanilla (seeds or)
1 tbsp rum (if not for kids)
1 pinch salt
2 rolls puff pastry
1 egg yolk (beaten for brushing)

Tools

Baking Pan (for oven)
+ 1 sheet of parchment paper

Prepare the King Cake – (Gallette des Rois)

In a bowl, I start to beat the butter with sugar and vanilla seeds, turning it into a cream. I incorporate the eggs one at a time while continuing to beat, then add the almond flour. I mix the dough with a wooden spoon to amalgamate all the ingredients well.
Line the baking pan with parchment paper and place a roll of puff pastry on it. Pour the frangipane cream inside, leaving a border of a few inches free, and place the surprise.
Wet the edge I left with a bit of water using a pastry brush.
Then unroll the other puff pastry disc and lay it on top, sealing the edge well, and use a fork to create a decorative edge as desired. Beat an egg yolk and brush the surface. With a non-sharp knife, score the cake to create a decoration, then use a toothpick to create small holes on the surface.
Let the cake rest in the refrigerator for half an hour, then bake at 392°F for 30 minutes until golden.