3 King Cakes

Ingredients for 4 servings:

• 10 g sugar
• 2 packets of vanilla sugar
• 15 g cornstarch
• 2 egg yolks
• 70 ml milk
• 60 g crème fraîche
• 10 g butter
• 150 g butter, soft, in small pieces
• 1 egg(s)
• 1 egg yolk
• 100 g sugar
• 2 packets of vanilla sugar
• 1 lemon(s), zest
• 140 g almonds, ground
• 25 ml rum
• Flour for the work surface
• 330 g puff pastry, frozen
• 1 egg(s), separated

Instructions

Working time approx. 55 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 40 minutes

Kinnekskuch

Also a small lucky charm, such as a bean. PASTRY CREAM: Beat the sugar, vanilla sugar, cornstarch, and egg yolk with a mixer until fluffy. Combine the milk and crème fraîche with a mixer. Bring to a boil while stirring. Mix in the egg foam. Simmer everything for one minute while stirring. Pour the pastry cream into a bowl. Mix in the butter. Let the cream cool in a bain-marie, stirring occasionally. Weigh out 200g of pastry cream for the almond filling. ALMOND FILLING: Beat the butter with a mixer until fluffy. Add the beaten egg, egg yolk, sugar, vanilla sugar, almonds, and lemon zest. Mix everything well with the mixer. Stir in the pastry cream and stir in the rum. BAKE: Preheat oven to 175°C top/bottom heat (160°C fan/gas mark 3). On a floured surface, roll out half of the puff pastry to a thickness of 2mm. Line a springform pan (26-28 cm in diameter) lined with baking paper with the puff pastry. Brush the edges of the pastry with egg white. Spread the almond filling over the base, leaving a 1 cm border all around. Place the lucky charm (a bean or something small that won’t melt during baking) into the filling. Roll out the remaining puff pastry to a thickness of 2 mm. Cover the cake with it. Lightly press the edges of the pastry down. Trim off any excess pastry. Brush with beaten egg yolk and pierce several times with a fork. Score a diamond pattern into the cake with a sharp knife. Bake in a hot oven for approximately 40-45 minutes.