King’s half-moon cake, with frangipane
A delicious King's half-moon cake with frangipane, perfect for Epiphany. This easy-to-make recipe will allow you to enjoy a crispy puff pastry topped with a smo
A delicious King's half-moon cake with frangipane, perfect for Epiphany. This easy-to-make recipe will allow you to enjoy a crispy puff pastry topped with a smooth frangipane cream. Don't forget to hide the bean to crown the king or queen of the day!
Time
45 min. =
5 min. +
40 min.
Utensils
1 knife1 spatula1 oven1 bowl1 paint brush1 baking paper
Ingredients for 6 parts
- 2 eggs
- 70 g. butter
- 70 g. sugar
- 1 puff pastry
- 120 g. almonds
Steps
- Preheat the oven to 200°C (thermostat 7).
- Melt the butter in the microwave at 800°C for 2 minutes.
- Mix the egg yolk with 1 teaspoon of water.
- Spread the puff pastry on a baking sheet.
- In a bowl, mix the powdered sugar with the almond powder.
- Add 1 egg and the melted butter to the previous mixture.
- Mix everything with a spatula.
- Place half of the almond paste on the puff pastry.
- Spread the almond paste on the puff pastry with the spatula.
- Add the bean.
- Fold the other half of the pastry over and pinch the edge.
- Make a pattern on the top of the pastry with a knife.
- Brush the top of the turnover with a brush.
- Lower the oven to 180°C (thermostat 6).
- Bake for 35 minutes.
- Serve warm or slightly hot.