TWELFTH NIGHT CAKE OR KING CAKE(GALETTE DES ROIS)
This is French and Western Swiss recipe served on Epiphany (January 6th) and is traditionally topped with a gold crown. The one who finds the hidden charm (or bean) in their slice gets to wear the crown!. The twelfth Night cake was born from a disagreement which matched bakers against pastry cooks in the 15th century. Each of them wanted to obtain the monopoly of the manufacture of the symbolic cake. Pastry-cooks are won. But Ce furent les pâtissiers qui l'emportèrent auprès du roi François 1er. But bakers could do something. Bakers played on the words : they invented the twelfth Night cake, which they offered to their customers the Epiphany's day. Each twelfth Night cake hides a charm. Who find the charm in his portion should offer the same twelfth Night cake (which he must pay) to other present persons. (History from http://www.prime.fr/en/history-epiphany-charms.php)
Provided by Artandkitchen
Categories Pie
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out 1 block of puff pastry to form a 10-inch square. Using a sharp knife, cut out a 10-inch round, using a dinner plate as a guide.
- Repeat this step with the second block of puff pastry.
- To make the filling, combine milk, butter, sugar, vanilla and cornstarch. Add the three lightly beaten eggs and mix until well blended.
- Cook in a pot at low heat stirring continually until it thickens or prepare this in the microwave stopping from time to time to stir it (I prefer to prepare this in the microwave).
- Now take from the heat away, add grated lemon zest, rum and ground almonds.
- Stir all together well.
- To assemble, place the undecorated round of pastry on a cookie sheet lined with parchment paper.
- Spread almond filling over the circle, leaving a 1-inch border. Using a pastry brush, glaze the border with lightly beaten egg.
- Place a trinket or dried bean in the filling.
- Place the second round of pastry over the filling, pressing the edges to seal.
- Using a sharp paring knife, decorate one round with "s" cuts, like swirly spokes going from the centre to the edge of the round or make some cuts "v" shaped cuts with scissors.
- Glaze the top with lightly beaten egg.
- Chill in the refrigerator for 1 hour.
- Preheat oven to 375°F.
- Remove and bake for 30 minutes, or until the pastry has puffed up and is golden brown. Transfer to a wire rack to cool.
- Decorate with the gold paper crown.
- Note: if it is your first time observing this tradition, don't forget to warn everyone about the hidden charm or bean!
TWELFTH NIGHT CAKE - KINGS CAKE- EPIPHANY NOT MARDI GRAS
Served at the Epiphany Feast , the 12th night of Christmas which is the observation of the Wise Men's arrival to the manger. Some tradiotions hold that a dried bean and a dried pea are to be placed in the cake batter (on oppostire sides) prior to cooking. The man finding the bean is the King of the Feast and the woman finding the pea is teh Queen of the Feast .
Provided by ValkyrieQueen
Categories Dessert
Time 1h10m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 20
Steps:
- Beast butter at medium speed until creamy; gradually add brown sugar, beating well.
- Add eggs, one at a time, beating after each addition.
- Combine 3 cups of flour, baking soda, and mace.
- Gradually add to the butter mixture. Mix at a low speed just until blended.
- Combine remaining 1/4 flour slivered almonds, raisins, currants, citron, and lemon peel until coated evenly.
- Stir mixture into batter.
- Spoon batter into three greased and wax paper-lined 9-inch round cake pans. (Drop bean and pea at this time). Bake at 375 for 30-35 or until wooden pick comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.
- Spread apricot filling between layers of cake. Spread White Buttercream Forsting on top and sides. Decorate as desired.
- White Buttercream Frosting:.
- Combine water and meringue powder in a large bowl; beat at high speed until soft peaks form.
- Add 4 cups of confectioners sugar, 1 cup at a time, beating at low speed after each addition. Add remianing sugar alternately with shortening, beating after each. Stir in flavorings.
- Yields: 7 cups frosting for one 3-layer cake.
Nutrition Facts : Calories 2202.8, Fat 91.7, SaturatedFat 39.5, Cholesterol 308, Sodium 934.1, Carbohydrate 343.8, Fiber 8.7, Sugar 283.3, Protein 18.7
DREIKöNIGSKUCHEN / 3 KINGS' CAKE / EPIPHANY CAKE
This cake is usually served on January 6th ("Dreikönigstag" or Epiphany) for breakfast in Switzerland. Who will become king or queen ? Each person takes a piece from the cake. The one with the token will be king or queen of the day and all participants have to fulfill a wish of the king or queen ... Ingredients for a cake of about 25 cm (10 inches) in diameter.
Provided by Lostfairy
Categories Yeast Breads
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, sugar, salt and lemon in a bowl.
- Melt the butter and add the cold milk.
- Dissolve yeast in water and add two teaspoons of sugar.
- Stir the eggs and add flour mix of 1.
- Knead to a soft dough.
- Add sultanas and the token and distribute them evenly in the dough.
- Tear dough apart and form six or eight pieces the size of a fist. You may form one bigger piece as the center piece of the cake. Arrange the pieces around the center piece as shown in the picture above. Place the cake on a non-stick tray.
- Let grow in a warm place until the size has doubled.
- Let cool for about one hour.
- Before baking, sweep with the yolk of an egg.
- Bake for about 40 to 50 minutes in the lower part of the pre-heated oven at about 225°C (440°F).
- Let cool and add a crown made out of paper or card.
Nutrition Facts : Calories 788.1, Fat 18.2, SaturatedFat 10.2, Cholesterol 111.8, Sodium 341.7, Carbohydrate 138.3, Fiber 5.8, Sugar 32.7, Protein 19.5
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