Puff Pastry King Cake
A new and easy way to make the venerable cake
Calories per serving: 412kcal
Ingredients
- 1 package frozen puff pastry
~~ For the Almond Filling ~~
- ¼ cup almond paste
- ¼ cup Sugar
- 1 large Egg
- ½ teaspoon salt
- 1 cup Bread crumbs, or cake crumbs
- 1 teaspoon Almond extract
- 1 teaspoon Vanilla
~~ For Decoration ~~
- 2 ounces semi-sweet chocolate
- 1 cup powdered sugar
- 1 tablespoon gold sugar
- 1 tablespoon milk
- 3 drops gel food dye, purple
- 3 drops gel food dye, green
Instructions
- Preheat the oven to 350 F / 177 C. Line a baking sheet with parchment paper. Remove the pastry from its container and wrapper and let it defrost on the counter for 40 minutes.
- While you are waiting for the dough to defrost, make the filling. Put almond paste, sugar, egg, salt, bread crumbs, almond extract, and vanilla extract in a food processor.
- Run the processor until the paste forms a ball. Let it sit until the pastry is thawed. Use a rolling pin to flatten the dough out and remove the fold mark.
- Put the almond paste in the middle of the dough.
- Spread the paste evenly on the dough, leaving the two sides clear.
- Bend the tube until it forms a wheel. Make notches in the dough in twelve intervals, one for each serving. Bake in the preheated oven for about 15 minutes or until the pastry is puffed up and golden brown. Remove from the oven, let them sit for 5 minutes, then put them on a rack to cool.
- While the cake is baking, separate the sugar into three small bowls. Add just enough milk to each to make a thick glaze. Add more sugar if it's too thin. Add purple dye to one bowl and green to another. Mix the colors in thoroughly. Leave the last one alone.
- Melt the chocolate in a double boiler until it is nicely melted. Don't burn it and don't add anything to it. Drizzle the three glazes over the cake in a nice pattern. Drizzle the melted chocolate over the glazes and sprinkle the gold sugar overall. Enjoy.
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