Ephiphany cake
Wrapped in the festive atmosphere of Epiphany, where tradition and sweet treats come together, a cozy afternoon unfolds. Bake a delightful Epiphany cake in the BEKA Oven Dish, filled with almond goodness and encased in crispy puff pastry. Complete the tradition with the crowning of the chosen one! Let the celebration begin.
Ingredients
- 2 rolls of puff pastry (about 400 g)
- 1 beaten egg
- 100 g almond flour
- 100 g powdered sugar
- 100 g butter (at room temperature)
- 2 eggs
- 1 teaspoon vanilla extract
- A pinch of salt
- 1 tablespoon flour
- 1 dried bean
- Powdered sugar (for dusting)
Preparation
- Preheat the oven to 200°C.
- In a bowl, mix almond flour, powdered sugar, softened butter, eggs, vanilla extract, salt, and flour until smooth. Set the filling aside.
- Roll out a sheet of puff pastry on a floured surface and place it on a baking sheet lined with parchment paper.
- Spread the almond filling evenly over the puff pastry, leaving about 2 cm from the edge.
- Place the dried bean somewhere in the filling.
- Place the second sheet of puff pastry over the filling and press the edges to seal the cake. Trim any excess dough if necessary.
- Use a knife to create a decorative pattern on the top of the cake and make a small hole in the middle to let steam escape.
- Brush the top of the cake with the beaten egg for a beautiful golden colour.
- Bake the Epiphany cake in the preheated oven for about 25-30 minutes, or until the top is golden brown.
- Allow the cake to cool before slicing. Sprinkle powdered sugar over the cake before serving.
Enjoy your delicious Epiphany cake! And don't forget to crown the person who finds the surprise as the king or queen of the day 👑.
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