Roscon de Reyes

Ingredients for 1 servings:

• 2 eggs
• 100 g milk
• 100 g cream
• 60 g butter, soft
• 90 g sugar
• 1 cube of yeast
• 1 pack of orange flavor
• ½ pack of lemon flavor
• 1 pinch of cinnamon
• 1 packet of vanilla sugar
• 1 tsp sea salt
• 500 g flour
• 1 tsp cornstarch (baker’s starch)
• 1 egg yolk
• 1 handful of granulated sugar
• 1 handful of almond flakes
• 1 handful of candied fruit, e.g. candied lemon and orange peel
• 1 orange(s), cut into 1 cm thick slices
• 1 bar of dark chocolate
• 1 bar of milk chocolate
• 1 liter of whipped cream
• 1 vanilla pod(s), pulp
• 4 packs of cream stiffener
• 3 packets of vanilla sugar
• 2 tbsp liqueur (orange or chestnut liqueur)

Instructions

Working time approx. 3 hours; Rest period approx. 1 day; Cooking/baking time approx. 1 day 21 hours; Total time approx. 3 days

Spanish Epiphany cake for the Thermomix with chocolate cream filling

Place the milk, cream, butter, sugar, vanilla sugar, orange and lemon flavorings, cinnamon, eggs, and crumbled yeast cubes in the mixing bowl. Heat for 2 minutes at 37°C on speed 2. Then add the flour and salt. Knead for 3 minutes on the kneading setting until a dough forms. I add a teaspoon of cornstarch through the hole in the lid into the bowl for the final 2 seconds before the end of the dough. This ensures that the dough doesn’t stick after rising and falls out of the bowl completely. Let it rise for 30-40 minutes in a comfortably warm place. When the dough is roughly full, place it on a well-floured surface. Knead briefly again. Form it into a ball and make a hole in the center to create a nice circle. Then place it on a baking sheet lined with baking paper. Place a heatproof glass in the center hole so that the hole will remain in the center even after the second rise and baking. Let it rest for another 15-20 minutes. Then brush with egg yolk and decorate with the fruit, granulated sugar, orange slices, almond flakes, and whatever else you like. Let it rise again briefly. Bake the Roscon for about 30 minutes at 175°C (top/bottom heat) until golden yellow. Then let the Roscon cool completely. Put the chocolate pieces into the mixing bowl and chop it up. Add the cream, vanilla seeds, vanilla sugar, and if desired, the liqueur, and melt for 4 minutes at 50°C on speed 2. Chill, ideally overnight. Whip the liquid twice. Put 500 ml of cream stiffener into the mixing bowl with one packet of cream stiffener. Whip for 30 seconds on speed 6 using the butterfly function. Fill with a piping nozzle. Cut the Roscon horizontally in half. Pipe the filling onto the bottom side in an S shape using the piping nozzle. Hide a king figure and a bean in the cream. Carefully put the lid on so as not to ruin the beautiful pattern of the cream. Then place it in a cool place and let it steep, preferably overnight.