Apple and Almond King Cake

Ingredients

• 2 sheets Butter puff pastry (Sheets of 24 cm, kept very cold)
• 2 units Golden apples (Peeled, quartered, about 300 g)
• 150 g Granulated sugar (Divided: 100 g for caramel, 50 g for almond cream)
• 30 ml Water (To deglaze the caramel)
• 2 thin slices Fresh ginger (Infuses the caramel, optional)
• 1 bean Vanilla bean (Seeds scraped, or 1 tsp vanilla extract)
• 100 g Almond flour (Fine, unsweetened)
• 100 g Unsalted butter (At room temperature, softened)
• 2 units Egg (1 for almond cream, 1 for glaze)
• 1 pinch Salt (For glaze)
• 1 piece Fève (small figurine) (Traditional, place before baking)

Instructions

1. Prepare the apples

   Peel the Golden apples, cut them into quarters and set aside in a bowl.

   Time: PT5M

2. Caramelize the apples

   In a large pan, melt 100 g of sugar over medium heat until a golden caramel forms. Add water, ginger slices and the vanilla bean seeds, stir quickly. Submerge the apple quarters in the caramel, cook 8‑10 min until tender and well coated.

   Time: PT15M

   Temperature: Medium

3. Cool the caramelized apples

   Transfer the apples to a dish, let cool completely before incorporating into the almond cream.

   Time: PT5M

4. Prepare the almond cream

   In the robot bowl, combine 50 g sugar, 100 g almond flour, 100 g softened butter, vanilla seeds, caramelized apple pieces (≈50 g) and 1 egg. Mix until a smooth, homogeneous paste forms.

   Time: PT5M

5. Chill the almond cream

   Transfer the cream to a piping bag, cover and place in the refrigerator (≈4 °C) for at least 10 minutes so it firms up.

   Time: PT10M

   Temperature: 4°C

6. Prepare the puff pastry sheets

   Remove the two sheets of puff pastry from the freezer, keep them very cold. If needed, lightly roll them out on a lightly floured surface.

   Time: PT5M

7. Assemble the cake

   On a baking sheet lined with parchment paper, place the first pastry sheet. Spread the almond cream evenly using the piping bag, leaving a 2 cm border. Arrange the caramelized apple quarters around the center. Place the fève. Lightly brush the edges with water, place the second pastry sheet, seal the edges by pressing with fingers or a fork. Brush the surface with a beaten egg (1 egg + pinch of salt).

   Time: PT15M

8. First freezing

   Place the assembled cake in the freezer for 15 minutes to firm up the layers.

   Time: PT15M

9. Second glaze and freezing

   Remove the cake, brush again with the beaten egg, then return to the freezer for an additional 10 minutes.

   Time: PT10M

10. Decorate the top

    With a sharp knife, draw small waves or patterns on the top without cutting through the dough.

    Time: PT5M

11. Baking

    Preheat the oven to 180 °C. Bake the cake for 35‑40 minutes until the surface is nicely golden and the puff pastry is well risen.

    Time: PT40M

    Temperature: 180°C

12. Rest and serve

    Remove the cake from the oven, let rest 10 minutes on a rack before slicing.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

40 g

Fat

20 g

Fiber

3 g