Galette de Rois ( Cake of Kings, French King Cake)
Updated: Jan 4
I was blessed with a mom who loved to cook and encouraged my family to cook. Whenever my family gets together, it is a feast. I am not the only cook in the family. Most of my brothers are all accomplished cooks ( the one who only barbecues has a wife that carries on the family tradition). This recipe is from my oldest brother, Larry. For a cousin get together, he created a French King Cake. To honor his cooking ability, here is the recipe.
1/2 cup Almonds
1/3 cup Sugar
1 teaspoon Vanilla
Few drops Almond Extract
1/2 cup Unsalted Butter, room temperature
2 tablespoons Flour
1/2 teaspoon Baking Powder
2 sheets Puff Pastry, thawed
Egg Wash – 1 Egg beaten lightly with 1/4 cup Water
In a food processor, grind almonds. Add sugar, eggs, vanilla and almond extract and process until blended lightly. Then add butter, flour and baking powder and process to make a smooth paste for about 10 seconds. Place one sheet f the puff pastry on a cookie sheet. Spread mixture evenly over puff pastry leaving a 1-inch margin around the perimeter. Paint the perimeter with the egg wash. Place the second sheet of pastry on top and carefully seal the edges with a fork, egg wash top of cake. Make sure that the pastry is sealed well and that there are no holes or all of the filling will leak out during baking. At this point, you can bake the cake or freeze and bake later. I think that it is better to get the dough really cold and freeze again before baking. Place frozen King Cake in a preheated 400℉ oven and bake for 25-30 minutes. When cooled, dust with powdered sugar.
Good Cooking, Good Eating and Good Living!