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Galette des-Rois
Galette des-Rois
4.7
3 Reviews.
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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
Hazelnut pie
Hazelnut pie
This typical Alsatian homemade hazelnut pie has a thick and crusty pie bottom and needs to rest over the night to get the right consistence. This pie is a good idea as a dessert to end an Alsatian evening after some tarte flambées (which you can also find on this webpage).
French Galette des Rois with saffron
French Galette des Rois with saffron
This is a homemade French Galette des Rois cake but with a little change added in the filling. It has the traditional almond filling but with saffron as well. The cake is to be served on epiphany day the 6th of January. Every child is hoping to get the figurine hidden in the cake, so he or she will become king or queen of the day.
Orange Upside-Down Cake
Orange Upside-Down Cake
A homemade orange upside-down cake is best made in late autumn or winter, during the high season for these fruits. The sponge cake is covered in orange slices, that brings a beautiful yellow color to it.
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