introduction
This King Cake is a simple, flaky pastry filled with almond cream. It works well for a small party or a quick treat at home. You can find more sweet ideas on dessert idea pages if you want other easy recipes.
why make this recipe
Make this King Cake because it is fast and tasty. It uses ready puff pastry so you save time. The almond filling is rich but easy to mix. If you want desserts that lean toward cleaner ingredients, see some refined-sugar-free dessert options for ideas.
how to make King Cake
Follow these steps to make the King Cake. Read all steps first so you are ready. The pastry bakes quickly, so work at a calm pace. For more light dessert ideas, check weight loss dessert recipes for alternatives.
Ingredients :
2 sheets of puff pastry, 100g almond flour, 100g granulated sugar, 100g unsalted butter, softened, 2 large eggs, 1 teaspoon vanilla extract, 1 tablespoon all-purpose flour, 1 egg (for egg wash)
Directions :
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together the almond flour, sugar, butter, one egg, vanilla extract, and flour until smooth.
- Roll out one sheet of puff pastry on a floured surface and place it on a baking sheet.
- Spread the almond cream filling evenly, leaving a 1-inch border around the edges.
- Place the second sheet of pastry on top and seal the edges by pressing down with a fork.
- Beat the remaining egg and brush it over the top of the galette.
- Score a decorative pattern on top without cutting through.
- Bake for 25-30 minutes or until golden brown.
- Allow to cool slightly before serving.
how to serve King Cake
Serve the King Cake warm or at room temperature. Cut into wedges and place on a plate. You can dust a little powdered sugar or drizzle a thin glaze if you like. It pairs well with coffee or tea.
how to store King Cake
Let the cake cool fully. Store in an airtight container at room temperature for 1–2 days. For longer storage, wrap well and freeze up to 1 month. Thaw at room temperature and warm briefly in the oven before serving.
tips to make King Cake
- Keep the puff pastry cold until you bake. Cold pastry makes better flakes.
- Do not overfill. Leave the 1-inch border so the top seals well.
- Press edges firmly with a fork to avoid leaking.
- Brush with egg wash for a good shine and color.
- If the top browns too fast, cover loosely with foil.
variation (if any)
- Add a teaspoon of orange zest to the almond filling for brightness.
- Mix in a few tablespoons of chopped chocolate or jam for a fruity touch.
- Make small individual galettes instead of one large cake.
FAQs
Q: Can I use frozen puff pastry?
A: Yes. Thaw it in the fridge before you roll it out.
Q: Can I replace almond flour?
A: You can use finely ground hazelnuts, but texture and flavor will change.
Q: Do I need to chill the filling?
A: No. Mix it until smooth and spread it right away.
Q: Can I make this ahead?
A: You can prepare the filled cake and refrigerate it for a few hours before baking.
King Cake
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together the almond flour, sugar, butter, one egg, vanilla extract, and flour until smooth.
- Roll out one sheet of puff pastry on a floured surface and place it on a baking sheet.
- Spread the almond cream filling evenly, leaving a 1-inch border around the edges.
- Place the second sheet of pastry on top and seal the edges by pressing down with a fork.
- Beat the remaining egg and brush it over the top of the galette.
- Score a decorative pattern on top without cutting through.
- Bake for 25-30 minutes or until golden brown.
- Allow to cool slightly before serving.