Just two days after starting a detox programme, this is time for Epiphany and its scrumptious cakes! Don’t hesitate to deal with paradoxes : go and make a great cake! This is a very easy recipe a friend of mine, Caroline, has just given me. It’s easy, tasty and full of almonds. Each time this Parisian mum makes this Epiphany cake, it’s a success, believe me!
Preparation time : 10 minutes
Baking time : 20 minutes
- Two puff pastry rolls
- 75 g caster sugar
- 75 g melted butter
- 125 g almond powder
- 3 eggs
- Two tablespoons of cherry brandy
- 1 or 2 a teaspoons of sour almond extract
and, of course, don’t forget paper crowns and lucky charms!!
Preheat the oven at 210 °C. Stir together the sugar, two eggs, almond powder, melted butter, cherry brandy and almond extract. Spread one puff pastry roll in a round tin.Then, pour this mix on top of it.
Hide the lucky charms. Then cover the cream with the other puff pastry roll. Close the sides thanks to hot water. Glaze the top of the cake with egg yolk. Then, striate the top of the cake.
Bake the Epiphany cake about 20 minutes at 210°C.
If you want to load beautiful paper crowns, go and have a look at Zü DIY blog!
Many thanks to Caroline for this easy but tasteful recipe!
See you very soon,