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Traditional French Galette des Rois
Traditional French Galette des Rois
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Wondering how to celebrate epiphany day? Why not doing it the French way with this cake: This traditional galette des Rois cake is a two-layer puff pastry cake filled with creamy almond. The fun part is that it hides a figurine inside and the person who finds it will become king or queen of the day.

Ingredient List for 10 servings:
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120 gr Almond paste
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200 gr Almond flour
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40 gr Puff pastry roll
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40 gr Sugar
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80 gr Margarine
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2 Eggs
Oven temperature:
180 degrees Celsius
Instructions:
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Preheat the oven at 180 degrees Celsius.
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Stir the margarine soft with a fork and mix it with the sugar.
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Grate the almond paste and mix it with the margarine mixture. Add the almond flour and 1 egg and mix to a solid paste.
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Divide the puff pastry roll in half and place one half on a baking paper.
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Spread evenly the filling on the puff pastry. Leave approximately 2 centimeters free from the edge.
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Place a figurine or a nut somewhere in the cake filling.
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Whip 1 egg with a fork and brush the edge of the puff pastry with the filling.
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Place the other half on top of the cake and cut the puff pastry evenly round around the cake.
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Press the edge with a fork to get a nice pattern. Brush the top with the egg and make a nice pattern with a fork or a knife.
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Place in the middle of the oven for approximately 50 minutes. Take the cake out and let it cool down.
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Cut the cake before serving it so no one can cheat to find the figurine. The person who get the figurine in their piece will become king or queen of the day.
A selection of recipes from the same country.
This recipe is from France
A homemade refreshing dessert with melon and mint. For the best flavor, it is best to use a ripe melon. As a finish, top it with some mint leaves, melon balls and some melon juice. The mousse needs to rest in the fridge for 2-3 hours, so it is best to do it long in advance before serving time.
This is the famous Choucroute recipe with sauerkraut, sausages and pork. This dish is mostly served in the winter period because it is heavy. It is traditionally made with sauerkraut, three different kind of sausages and smoked pork, served together with boiled potatoes. If you are still hungry after this meal, than you didn't eat a real choucroute.
Mehlknepfele is handmade big Alsatian pasta. This dish is found allover Alsace and can almost be served to any dish. It fits very well to sausages and a creamy pasta sauce and mushrooms.
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