Epiphany Cake Recipes

GALETTE DES ROIS

Steps:

• Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
• Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
• Roll out one sheet of the puff pastry into an 11-inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
• Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
• Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
• Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.

EPIPHANY CAKE

Steps:

• Beat the eggs and sugar until light and fluffy.
• Add the sour cream and beat, then extracts.
• Lightly fold in the sifted flour mixed with the baking powder, baking soda and salt.
• Spoon the batter into the well-buttered round cake tin, 20 cm (8 inches) across and 8 cm (3 inch) deep.
• You can also line it with buttered-paper if you like.
• Make sure you add the token.
• Bake the cake at 170 Celsius/ 325 farenheit for 35 minutes or till tester comes out clean.
• Don't open the door, be patient.
• Cool the cake in the tin for 10 mins and then turn it out on to a rack to cool properly.
• Ice the top and sides of the cake after mixing all the ingredients for the icing to a spreading paste.
• Decorate with a ring of crushed nuts and an inner circle of chocolate sprinkles. Maybe add a sugar mouse in the center, or garden flowers on the plate, and a ribbon.