Here’s cake number two to mark Epiphany. I’m very sure this one will be universally liked – in my experience, all cakes with almonds are a hit!
For this cake, you need puff pastry. I have made that before, and that is very good, but it is very time consuming and a bit nerve wrecking, to be honest. So this time I decided to try processor puff pastry, and it worked like a charm, in my opinion! I adapted the recipe from Nigella Lawson‘s How to be a domestic goddess (It’s actually Nigella’s birthday today – congratulations!). You can also buy ready made puff pastry, but I would be sure to find a good quality one, maybe order one from a bakery.
So let’s go – here’s the recipe!
Recipe Galette des Rois – Three Kings Cake with Almond Cream
Ingredients Puff Pastry
- 250 g /2 cups cold butter
- 250 g / 2 cups all purpose flour
- a couple of drops vinegar
- 5-6 tbsp ice water
How-to puff pastry
Cut the butter into small pieces and add it to the food processor along with the flour. Pulse a few times until the butter is somewhat incorporated but there still are visible chunks of butter. Add a few drops of vinegar and one spoon of ice water at a time until the dough comes together. Wrap the dough in plastic foil and let rest in the fridge for about 30 minutes.
When ready, sprinkle a little flour on your work surface and roll out the dough to a long rectangle. Fold the dough in 3 like a business letter. Turn the dough so that the fold is on your left. Repeat this two more times, then wrap again in plastic and put it in the fridge for 30 minutes again.
Ingredients Almond Cream
- 125 g / ½ cup butter, softened
- 125 g / ¾ cup sugar
- 125 g / 1 cup almond meal
- 1 tsp cornstarch
- 1 large egg
- 1 tbsp orange flower water or liquor (I used home made pear liquor that I got for Christmas by a dear friend)
- 1 egg yolk mixed with a litte water or milk
How-to Almond Cream
Soften the butter without incorporating too much air into it, add the other ingredients and mix well. Cover and put in the fridge for about one hour.
Assembly of the Galette
Take your puff pastry out of the fridge and divide it in two pieces. Roll out each piece to a round shape (I used a dinner plate to cut a perfect round shape).
Spread the almond cream onto one of the puff pastry rounds, leave a ½ inch space from the edge where you brush with the egg wash, but be careful not to brush the actual edge, as it will not rise properly.
Cover with the second round of puff pastry, push down on the edge to seal. Score a pattern on the galette with the dull side of a knife. Push through the dough in 4 places to make air holes. Lastly, still using the dull side of the knife, push in the edges to make a scalloped pattern. Brush the whole galette with egg wash and put it in the fridge for about one hour.
Preheat the oven to 180°C / 350° F.
Bake the galette for about 30-35 minutes . Let cool on a rack before you dig in!