It’s almost Mardi Gras, a celebration of debauchery and indulgence before the 40 long days of penance and reflection. In order to prepare us for the week of excess and bad decisions (why did I eat the entire cake?!?) stores have stocked their shelves with beads, booze, masks, and of course, King Cakes. I am personally not a big fan of store-purchased King Cake. I usually find them stale, overly-sweet and I am really creeped out my the plastic, naked baby that comes with the cake.
This recipe for King Cake is based on the french version, galette des rois, which his heavy on the almond flavor, but light on the creepy baby. I mean seriously, I know the baby represents baby Jesus, but sometimes its eyes aren’t even printed in the the right spots. I used a bean to represent baby Jesus. Whoever finds the baby in the cake is “king”, but I don’t really know what the perks of such a kinghood entails. I guess just bragging rights.
I photographed each step, so you could easily make sure you were doing things correctly.
Frozen Puff Pastry
1 1/4 cups of almond flour
1/3 cups of sugar
pinch of salt
8 table spoons of butter (unsalted)
1 teaspoon of vanilla extract
1 bean or baby Jesus figure Note: The plastics babies WILL melt in the oven!!
Step 1: Preheat the oven to 400. I don’t have a photograph of this, but just use your imagination for this step.
Step 12: Brush egg whites on the top of the cake. Oops, I forget to photo this step!
Step 13: Cook cake for 28 to 30 minutes, until golden brown on the top. I forgot to photo of this as well, clearly I was distracted by partying at this point.