Amy Emberling, Lindsay-Jean Hard, Lee Vedder, Corynn Coscia

French King Cake

Name: French King Cake
Yield: Makes one large cake
Ingredients: ⅛ tsp fine sea salt; ½ cup [70 g] skin-on almonds (whole or sliced); 1 cup plus 2 Tbsp [250 g] unsalted butter, room temperature; ½ cup [115 g] water; ½ cup [70 g] all-purpose flour; 3 Tbsp granulated sugar; ¾ tsp vanilla extract; 1 whole almond; 1 large egg; 1 egg yolk; 1 Tbsp water; ¼ cup [85 g] apricot preserves; ⅓ cup [115 g] almond paste; ¾ cup plus 2 Tbsp [125 g] all-purpose flour, plus more for dusting; 1 egg yolk, room temperature; 1½ tsp dark rum; ⅓ cup plus 1 Tbsp [50 g] cake flour; ¾ tsp lemon juice; 2 Tbsp unsalted butter, room temperature; ⅜ tsp fine sea salt

Preparation info

Makes
one
large cake

Difficulty
Easy

Appears in

Zingerman’s Bakehouse Celebrate Every Day

By Amy Emberling , Lindsay-Jean Hard , Lee Vedder and Corynn Coscia

Published 2024

About

Our Galette des Rois features buttery layers of puff pastry filled with almond frangipane and is traditionally decorated with curved spiral lines on top and scalloping on the edge, in a semblance of a king’s crown.

This recipe has two main components; we recommend planning ahead. Make your puff pastry dough and the almond filling on the first day, and then assemble and bake your French King Cake on the second day.