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Galette des-Rois
Galette des-Rois
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French cake that is served on the 6th of January. The person who gets the figure will be king or queen of the day.

Ingredient List for 10 servings:
Button cake
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110 gr Almondpaste (room temerature)
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200 gr Almond powder/flour
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65 gr Butter (room temperature)
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40 gr Sugar
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2 medium size Eggs
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2 medium Rolls of puff pastry/pastry dough

Button Accessories
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1 Round Paper crown
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1 small Porcelain figure

Oven temperature:
180 Celsius degree
Instructions:
Button cake
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Start the oven at 180 Celsius degrees. Stir the butter with a fork.
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Grate the almond paste in to strips and mix it together with the butter with a fork.
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Stir with a hand whisk 1 egg together with the sugar in a bowl.
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Pour the almond paste in to the egg mixture and stir together with a fork.
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Pour the almond powder/flour in the almond paste and stir the mix with a fork to a solid paste without lumps.
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Roll 1 puff pastry/pastry dough over the bottom of the baking form (remember to take of the edges from the baking form first).
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Spread the almond paste evenly on the puff pastry, and hide the porcelain figure close to the edge in the almond paste.
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Put the second puff pastry as a lid over the almond paste, but in opposite directions as the first puff pastry/ pastry dough.
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Roll the the edges of the puff pastry/pastry dough at the center of the cake, so that the edge is similar to a royal crown.
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Put the edges back on the baking form.
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Whisk 1 egg yellow with a fork and brush it on the top of the cake.
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Put the cake in the middle of the oven for 35-40 minutes, at 180 Celsius degrees.
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Let the cake cool to room temperature before serving.
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Before serving cut the cake in pieces. Serve the cake with a royal crown on top and let each and every one choose their bite. The person that get the porcelain figure becomes the king or the queen for the day, and have to wear the crown the rest of the day.

A selection of recipes from the same country.
This recipe is from France
Rhubarb and meringue pie
Rhubarb and meringue pie
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Tarte flambée (Flammekueche)
Tarte flambée (Flammekueche)
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Tuna dip
Tuna dip
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