King Cake with Frangipane

Ingredients

• 2 discs Puff pastry (Ready‑to‑use discs, about 250 g each)
• 100 g Almond powder (Or fine almond flour)
• 100 g Unsalted butter (At room temperature)
• 100 g Granulated sugar
• 2 units Eggs (1 for the frangipane, 1 for the glaze)
• 2 tablespoons Amber rum or Grand Marnier (≈30 ml, adds an aromatic note)
• 50 g Fresh redcurrants (Can be replaced by raspberries or passion fruit)
• 1 bean Vanilla bean (Seeds only)
• 1 pinch Salt

Instructions

1. Prepare the frangipane

   In a bowl, work the softened butter with the sugar until a creamy mixture forms. Add the eggs one at a time, then incorporate the almond powder, vanilla seeds, rum, and chopped redcurrants. Mix until a homogeneous paste is achieved.

   Time: PT15M

2. Prepare the pastry discs

   Unroll the two puff pastry discs onto a lightly floured work surface. If the discs are already ready, simply place them on a baking sheet lined with parchment paper.

   Time: PT5M

3. Place the filling

   Using a piping bag or a spoon, spread the frangipane over the first disc, leaving a free edge of about 1 cm all around.

   Time: PT10M

4. Brush the edges and assemble

   Lightly brush the free edge of the first disc with a little beaten egg. Place the second disc on top, then gently press the edges to seal them. Use the brush to moisten the entire perimeter to prevent leaks.

   Time: PT5M

5. Glaze

   Beat an egg with a pinch of salt and brush the surface of the cake with this mixture using the brush.

   Time: PT2M

6. Rest in the freezer

   Place the cake in the freezer for 15 minutes. This step makes cutting the patterns easier and prevents the pastry from tearing.

   Time: PT15M

7. Cut the patterns

   Using a sharp knife, draw parallel strips on the top, then a second perpendicular series to form diamonds. Do not cut through the pastry, only mark the surface.

   Time: PT5M

8. Baking

   Bake the cake in a preheated oven at 180 °C for about 30 minutes, until it is nicely golden and the pastry is flaky.

   Time: PT30M

   Temperature: 180°C

9. Cooling

   Remove the cake from the oven and let it rest for 10 minutes before serving so the filling sets.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Puff pastry: Shortcrust pastry (for a different texture)
• Instead of Almond powder: Marzipan (changes the texture)
• Instead of Unsalted butter: Vegetable margarine
• Instead of Granulated sugar: Coconut sugar
• Instead of Eggs: Flax egg (for a vegan version)
• Instead of Amber rum or Grand Marnier: Cointreau, Orange liqueur
• Instead of Fresh redcurrants: Raspberries, Passion fruit
• Instead of Vanilla bean: Vanilla extract

Equipment Needed

• Work surface
• Rolling pin
• Mixing bowl
• Whisk or electric mixer
• Spatula
• Piping bag (or spoon) (optional)
• Kitchen brush
• Baking sheet
• Parchment paper
• Oven
• Freezer
• Sharp knife

Critical Steps — Do Not Skip

• Properly seal the edges with beaten egg to prevent filling leaks.
• Rest in the freezer before cutting the patterns to obtain clean lines.
• Bake at 180 °C for 30 minutes to achieve an even golden color.

Chef Tips from the Video

• Use high‑quality butter for a crispier puff pastry.
• Chill the pastry in the refrigerator for 10 minutes before handling to prevent tearing.
• Add a pinch of almond blossom to the frangipane to enhance the almond aroma.

Troubleshooting

Storage

Refrigerator: Store the cake in an airtight container for up to 2 days.

Freezer: Wrap individually and freeze for up to 1 month.

Room temperature: Consume the same day, otherwise avoid leaving at room temperature for more than 4 hours.

Make-Ahead Tips

• Prepare the frangipane the day before and keep it in the refrigerator.
• Assemble the cake and freeze; bake directly from the freezer adding 5 minutes to the baking time.