Approx. 390 Kcal per personThe New Orleans king cake is a typical Carnival cake from New Orleans, truly spectacular, soft, delicious, and fluffy.
This year I really wanted to try some typical Carnival recipes, but ones that weren’t Italian… yes, I wanted something different and this dessert truly rewarded me!!!
The lemon glaze is always a hit, and the cinnamon never disappoints!
What makes us fall in love with this cake are the flavors and aromas, but without taking anything away from the typical colors of the decoration!
I highly recommend, once it’s ready to be served, to secure the first slice for yourself, otherwise you won’t get even a piece.
So, just make this fantastic cake, and I’m sure once you try it, you’ll make it again… enjoy your meal!!!
Follow the recipe and if you replicate it, or any other recipes on my blog, send me the photos, and I will post them on my FB page with your name.
Approx. 390 Kcal per person
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours 15 Minutes
- Preparation time: 20 Minutes
- Portions: 15 people
- Cooking methods: Electric oven
- Cuisine: American
- Seasonality: Carnival
Ingredients for King Cake
Ingredients for about 15 people
- 4 1/2 cups All-purpose flour
- 20 g Fresh yeast
- 1/2 cup Sugar
- 1 cup Whole milk
- 5 Medium egg yolks
- 1/2 cup Softened butter
- 1 teaspoon Ground nutmeg
- 1 1/2 teaspoon Salt
- Grated zest of 1/2 lemon
- 2 tablespoons Ground cinnamon
- 1 Egg yolk
- 1 tablespoon Milk
- 3 cups Powdered sugar
- 1/4 cup Lemon juice
- 3 tablespoons Water
- 3/4 cup Sugar
- 4 drops of purple food coloring
- 4 drops of yellow or orange food coloring
- 4 drops of green food coloring
Tools
- 1 Bundt pan bundt pan
Preparation of the King Cake
Begin the process using a stand mixer or a hand mixer by adding flour, yeast, sugar, nutmeg, salt, and lemon zest.
Mix these initial ingredients well, then add the egg yolks, warm milk, and butter gradually, mixing and allowing the dough to absorb the ingredients.
Once the mixture is complete, we should have a well-combined dough that we will work on a lightly floured surface to create a ball.
Grease the proofing bowl with butter, then also the dough ball, place the dough in the bowl to rise covered with plastic wrap in a warm place for about 1 hour and ½.
Once risen, take the dough and deflate it on a work surface, creating a ball, then roll it out with a rolling pin into a not too thin sheet.
Sprinkle with ground cinnamon and roll it on itself.
Once rolled and a cylinder is obtained, twist it on itself as shown in the photo.
Place in a bundt pan about 11-12 inches in circumference and close the cake at the ends, allowing it to rise again for at least 45 minutes.
At the time of baking, preheat the oven to 375°F, brush the cake with the beaten yolk mixed with milk, then bake for 35 minutes.
Once baked, remove from the oven and let it cool before decorating.
Once cooled, start with the decoration by mixing powdered sugar, lemon juice, and water in a small bowl until a thick mixture is obtained.
Place the cake on a rack, pour the sugar glaze over the cake letting it slide on the sides.
Now prepare 3 glasses, in each pour 1/4 cup of sugar with 4 drops of different food coloring and mix the sugar well in each glass.
I recommend organizing yourself with disposable gloves because if you use good food coloring like I did, you will stain your hands a bit.
Now decorate the cake with the colored sugar, decorating the cake in sections with the three different colors.
Now we just have to wait for the glaze to dry well and then you can bring it to the table.
If I have intrigued you even a little with this cake… try it and enjoy your meal!!!
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