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

French King Cake

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

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.

Ingredients

Cake
Christmas
Winter
Vegetarian

Ingredients

Method