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King's Cake with Frangipane
Desserts
Favori du Chef

👑King's Cake with Frangipane

200°C (400°F)
6-8 portions
Moyen

The traditional and vegan King's cake with a rich almond filling

x1

Frangipane

  • 150g sugar

  • 200g almond powder

  • 50g cornstarch

  • 20cl soy or almond cream

  • 2 tbsp neutral oil

Assembly

  • 2 puff pastry sheets (check they are vegan)

  • 1 lucky charm (trinket/fève)

  • Oil for glazing

    1. 1

      Étape 1

      Mix the sugar, almond powder, and cornstarch

    2. 2

      Étape 2

      Incorporate the soy cream and oil until smooth

    3. 3

      Étape 3

      Place one puff pastry sheet on a baking tray

    4. 4

      Étape 4

      Spread the frangipane on the sheet, leaving a border around the edges

    5. 5

      Étape 5

      Hide the lucky charm in the filling

    6. 6

      Étape 6

      Cover with the second puff pastry sheet and seal the edges

    7. 7

      Étape 7

      Brush the top with oil and score with a knife for decoration

    8. 8

      Étape 8

      Bake for 30 minutes at 200°C (400°F)

Environment

Did you know?

"Producing 1 kg of beef requires approximately 15,400 liters of water (total water footprint including rainwater), compared to approximately 1,600 liters for 1 kg of wheat."

Source:Mekonnen & Hoekstra, Ecosystems (2012); Water Footprint Network. Note: ~94% of beef's water footprint is green water (rainfall), not freshwater withdrawn from rivers or aquifers.
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