Epiphany Cake

Ingredients for 6 people:

  • 500 g ( 1 lb 2oz) Puff pastry
  • 1 tbsp flour
  • 1 egg + 3 egg yolk
  • 80 g (3 oz) butter softened
  • 80 g (3 oz) icing sugar + 1 Tbsp for dusting
  • 80 g (3 oz) almond powder
  • 15 g ( 1 Tbsp) corn starch
  • 1 ceramic figurine

Take 200 g ( about 8 oz ) of dough. On a floured working surface, spread a 28 cm ( 11 in) circle and place it on a wet baking sheet . Roll out the remaining dough into a disk the same size but thicker. Let stand them in a cool place for 20 minutes, separated by an aluminium foil.

In a bowl, work the butter and gradually adding the sugar. Then stirring briskly between each addition, 1 whole egg and 2 yolks. When the cream is smooth again, stir in the cornstarch and the almonds.

Take the disks of dough. On the thinner one, spread the almond cream with a spatula to about 3 cm ( 1 1/4 in) from the edges, then place the ceramic figurine. Brush the entire edge of the cake with egg yolk diluted with a little cold water. Cover with the second disc and press the two layers of dough to be welded.

Leave the cake to cool 20 minutes. Meanwhile, preheat the oven at 210 ° C (410°F°). After this rest, brush the top of the cake with the remaining egg yolk and with the knife tip, draw decorative designs and push the knife into two or three places to allow steam to escape and let bake. After ten minutes of cooking, turn the oven thermostat to 180 ° C ( 350°F) and cook for 25 more minutes.

About 5 minutes before end of cooking, sprinkle the cake with icing sugar and put it back in the oven for a nice shiny glaze. Then let the cake cool slightly on baking sheet before putting it on a rack and a baking dish. Serve warm or reheated in the oven very soft at the last moment.

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