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Prep time
1 hour 5 minutes
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Cook time
35 minutes
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Serves
8 to 10
Author Notes
This famous cake dessert recipe is made and enjoyed throughout France in January to celebrate the Epiphany. Bakers work hard to create thousands of this iconic dessert, as it symbolizes the three kings who visited baby Jesus. You'll find a ton of varieties of this recipe, one as delicious as the next. Bakeries will also hand out a paper crown with each cake as part of the tradition.
Hence, as a crucial part of this special dessert, a fève (fava bean) is tucked into the cream so the lucky person that selects the slice with the bean hidden inside is awarded the crown and comes the king or queen of the day. I like to use a whole almond because, instead of throwing it out, it’s quite tasty to eat!
Crisp puff pastry rounds are used to encase a flavorful frangipane cream with a thin apricot jam spread on the underlayer. This delicate dessert is easy to make with a multipurpose frangipane that can be made days in advance and used in so many delicious desserts. Keep a jar of it in your fridge so you can turn to it whenever you need it. This beautiful cake is easy to make and a fun, festive way to ring in January. —Anna Francese Gass
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Ingredients
- Frangipane
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1/2 cup
(1 stick) unsalted butter
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1 cup
almond meal
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1/2 cup
powdered sugar
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1 tablespoon
all-purpose flour
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1 tablespoon
almond extract
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1 teaspoon
kosher salt
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2
large eggs
- Cake
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2
frozen puff pastry discs/rounds, defrosted
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3 tablespoons
apricot jam thinned with 1 tablespoon water
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1
whole almond or bean
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1
large egg plus 1 tablespoon water, beaten to blend
Directions
- Frangipane
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Place a small heatproof bowl over a pot of simmering water and melt the butter. Add the almond meal, powdered sugar, and flour and mix to combine. Add the almond extract and salt and mix to combine. Remove the bowl from the heat.
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Continue to mix vigorously to create a thick mixture. Slowly add the eggs, one at a time, mixing to incorporate fully before adding the next.
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Once the mixture is thick but viscous, let cool and place in the fridge for at least 1 hour.
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Do Ahead: The frangipane can be made 1 week ahead. Keep in the fridge.
- Cake
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Heat the oven to 375°F. Place one puff pastry disc on a parchment-lined baking sheet. Brush the top of the dough with the thinned jam. Spread the frangipane on top, leaving a 1-inch border around the edge. Press the almond or bean into the frangipane. Place the other disc directly on top of the frangipane. Cut any excess dough and lightly press the two discs together.
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Score the dough with five to six vertical lines. Score again with slanted lines across the dough to create a decorative pattern. Brush the egg wash all over the top and sides of the pastry (you won't use all of it).
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Bake for 10 minutes. Reduce the oven temperature to 350°F and continue to bake for about 20 minutes more, until the pastry has puffed and is golden brown. Let cool for 15 minutes.
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