3 King Cake

A cake recipe for all foodies:

Mix the cornstarch with a little cold milk, bring the rest of the milk with the sugar and vanilla to a boil and thicken with the mixed cornstarch.

Boil for 2 minutes and set aside.

Cream the butter, fold in the powdered sugar and almond kernels.

Whisk vanilla pudding powder, thickened milk and eggs until smooth.

Mix with the butter-almond mixture and finally fold in the rum.

Roll out the puff pastry about 2 mm thin. Cut out two bases, each with a diameter of 35 cm. Place the first one on a baking tray lined with parchment paper.

Spread the butter-almond mixture evenly on the pastry, leaving a border about 2 cm wide. Tuck the bean into the mixture, brush the edge of the dough with egg yolk and cover the whole thing with the second piece of dough.

Gently press the edges of the dough together with a fork or your fingers to prevent the filling from spilling out. Brush the cake all around with egg yolk and cut on the surface.

Bake in a heated oven at 200-220 °C for about half an hour.

Tip:

Traditionally, a little something is baked into this cake for Epiphany on January 6. A small figure, a small horseshoe, or flat a large dried bean can be hidden in the cake.

Whoever gets this lucky charm is crowned king for a day and can count on a good year.

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