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Galette des Rois-  French King cake
Galette des Rois- French King cake
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This home made almond and puff pastry cake is traditionally served on the festival of Epiphany. The cake has different names and shapes around the world, but all have one thing in common which is the crown that represent the crown of the 3 kings that arrived in Bethlehem the 6th of January.

Ingredient List for 2 servings:
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110 gr Almond paste
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170 gr Almond flour
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50 gr Sugar
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50 gr Butter
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2 Eggs
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1 Puff pastry roll
Oven temperature:
175 degrees Celsius
Instructions:
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Preheat the oven at 175 degrees Celsius.
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Grate the almond paste and mix it together with the butter.
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Add 1 egg, and the almond flour and mix it all well to a solid paste.
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Divide the puff pastry roll in 2 and place one half on a baking form.
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Pour all the paste on top of the puff pastry roll.
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Pour all the paste on top of the puff pastry roll.
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Place a little porcelain figure in the paste.
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Place the second half on top of the cake and fold in the edges around the cake.
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Mix the second egg and brush the top of the cake.
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Place the cake in the oven for 50 minutes.
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Take out the cake and let it cool down.
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Cut the cake before serving it, and the person that get the figure becomes king or queen of the day.
A selection of recipes from the same country.
This recipe is from France
Homemade French recipe of filled pancakes, also known as crêpes. It's a lovely combination of shrimp and mushroom filling topped with a creamy sauce and cheese. It makes a great starter by serving it one by one, or a lighter lunch or dinner.
A homemade Mediterranean inspired French savory cake with pesto and dried tomatoes to surprise your guest for the starter. A cake salé is also called salty bread or savory cake and comes in many variations with vegetables, cheeses, nuts etc. Can be served as appetizer, starter, side dish or to bring on a picnic.
A fresh cold potao salad. It is good to to serve as a side dish especially when doing some BBQ. It is possible to add some mor ingredients like feta cheese, shrimps, cheese, ham and etc.
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