Ingredients : - 600g/21 oz flaky pastry - 300g/10,5 oz marzipan - 1 egg - powdered sugar - 1 charm
How to prepare a king's cake? Take 300g/10.5oz of flaky pastry and spread it on a board. Don't forget to lightly sprinkle it with flour to prevent sticking. Use a dish to cut a circle in the pastry. Pick up the rest of the pieces and put them back in the centre. Put the pastry on the plate, which you'll put in the oven. Whisk an egg and brush it over the edge of the pastry to stick the rest of the pastry dough to it. Spread 300g of marzipan onto the pastry dough while avoiding the circle's contour. If you want to put a charm in, now's the time. Don't forget to put it as close as you can to the edge to avoid cutting it when you serve your cake later. Spread out 300g of flaky pastry that you're going to use to cover the cake. Press on the edges. Then make lines using a knife to avoid cutting the charm later. Poke small holes at the pastry’s edges with a knife to make sure both pastries are well attached and don't separate while baking. Wrap in cling wrap and let chill in the fridge for an hour. Remove cake from fridge, then spread a beaten egg on it to give it shine. Bake at 240°C for ten minutes, then at 200°C for 25 minutes. 5 min before it's done baking, sprinkle it with powdered sugar.
Be the first to comment