Epiphany Cake

Epiphany is belongs to the Christian tradition. In France, almost everyone celebrates it by eating an Epiphany cake. This year I made my first Epiphany cake. I expected it to be a mess but it actually turned out to be delicious and beautiful.

Here is my recipe of Epiphany cake.

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Ingredients

2 store bought or homemade puff pastries

3 eggs + 2 yolks

40g room temperature butter

150g castor sugar

200g ground almonds

½ teaspoon vanilla beans

1 tablespoon rum

/!\ You will need one or two lucky charms as well as one or two crowns for the king(s) or queen(s)

Method

Roll out one of the puff pastry.

Combine sugar and butter.

Add vanilla beans, rum and ground almonds, mix well.

Add flour and eggs.

Mix until a thick and homogenous batter form.

Transfer this batter in a piping bag.

Evenly spread the batter on the unrolled puff pastry stopping at about one inch of the side of the pastry.

Hide one or two lucky charm in the batter.

Whisk the egg yolks with a splash of milk.

Brush the edge of the pastry with the egg wash.

Cover this first pastry with the second one. Make sure that two pastries are well sealed by pressing the pastries’ edge together.

Brush the top of the cake with egg wash.

Place the epiphany cake in a fridge for at least 30 minutes.

Preheat the oven at 180°C

If desired draw pattern on the epiphany cake with the tip of a sharp knife. Be careful not to make holes in the dough.

Brush the cake with the egg wash one more time.

Bake for 30 minutes.

Allow the Epiphany cake to cool for a couple of minutes before serving it.

If you prepared the Epiphany cake in advance, heat it back up by placing it in a warm oven for 10 to 15 minutes.