We think our Sugar & Spice blend is the perfect final touch to send this dessert over the top! The best part, this cake is really easy to make!
Galette des Rois is a sweet, flaky pastry bread, filled with crème d’amande (almond cream) and brushed with a shiny glaze.
Who can say no to that?
Galette des Rois is French for King’s Cake and sometimes is called an Epiphany Cake in English... and it’s all for a good reason. You will have trouble not eating the entire galette in a single sitting. This cake is traditionally eaten around Christmastime in France to coincide with the arrival of the Three Wise Men at baby Jesus’ manger. This event, known as Epiphany, is celebrated on January 6th, on the calendar.
Traditionally, a fève, a bean or small object is baked into the cake. (It can be dangerous, be careful not to accidentally swallow it, yikes!) When it comes time to serve the dessert, the youngest person hides underneath the table and decides who will receive the first, second, third.... pieces.
The person who is lucky enough to find the fève, is crowned king, or queen, for the day and gets to wear a crown (usually included with the cake when purchased in France).
The best part about making your own Galette des Rois rather than buying one? You control the amount of almond filling which is of course, the very best part.
Enjoy!
Print📖 Recipe
Galette des Rois | French Almond King’s Cake
Description
We think our Sugar & Spice blend is the perfect final touch to send this dessert over the top! The best part, this cake is really easy to make!
Ingredients
- 7 tbsp. butter, at room temperature
- 1 cup almond flour
- ½ cup sugar
- 1 tbsp. cornstarch
- 3 eggs, divided
- ⅛ tsp. almond extract
- 1 tsp. salt
- 2 tsp. Grand Marnier (optional)
- 2 sheets puff pastry
- 1 tbsp. MarnaMaria Sugar & Spice
Instructions
- Preheat oven to 375ºF.
- Combine butter, almond flour, sugar, cornstarch, two eggs, almond extract, salt, and Grand Marnier and mix until well blended.
- Roll and cut out each puff pastry sheet on a floured surface into a 9-inch circle.
- Spread the almond mixture across the first puff pastry, leaving a 1-inch border all around. Moisten the edges with water and lay the second puff pastry over the top.
- Close securely first by pressing with your fingers, then fold the edge up seal with a fork.
- In a small bowl, beat the remaining egg and brush over the galette. Next, sprinkle with MarnaMaria Sugar & Spice blend. Then, using a sharp knife, cut five slits in the center to allow the steam to escape.
- Bake for 30 minutes until the pastry is cooked and the top is golden brown.
Notes
If you can’t find almond flour, it’s easy to make! Just pulse peeled almonds in a food processor until a fine meal is formed. Be careful not to over process as they will turn into a paste.
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