End of the year celebrations are now definitely over. Waiting for next year, when we will have our little girl crawling around the Christmas tree. Maybe even walking, who knows. Right now, while I am writing you, she is kicking but in my balley, strangely moving like a little and cute alien was living in it :-).
So that’s it we pack oysters and foie gras to leave the door open for king cakes! One of my favourite dessert together with the chocolate cakes of Élodie. Alyways different but never really cooked (which I love). Today, I am sharing with you this deliciouis French king cake filled with frangipane and apples (or this real name pithiviers).
Calling it the pithiviers is the best trick ever because then you do not care about the kings’ day and you can eat it all year round. Thank you Élodie for the advice. The Pithiviers cake comes from … wait for it … Pithiviers a city in north of France. Really original right? But it seems that there is a slight difference between pithiviers cake and frangipane king cake. The traditional king cake must be filled also with a fine layer of pastry cream … But to be honest, I am not a big fan, as a result, I think I have always baked Pithiviers!
I wish you will enjoy the recipe and that you will bake it on friday!
French king cake with frangipane and apples
Ingredients
Instructions
- Preheat oven to 200°C.
- Cover a baking tray with baking paper.
- Put one puff pastry. Riddle with holes using a fork.
- Mix together almond powder, sugar, butter, grand marnier and 2 eggs. Spread on top of puff pastry. Insert the fève.
- Peel, wash and finely slice apples.
- Put on top of the frangipane.
- Cover with the other puff pastry. Seal pressing the edges. Draw lines using a knife to decorate making sure that you aren’t cutting the pastry.
- Mix 1 egg yolk with 2 tablespoons of water and glaze the pastry using a cooking brush.
- Bake for approximately 25 to 30 minutes.
I’m sure this is delicious but I have two questions:
By ‘fève’ do you mean a bean or a little porcelain figure (or either)?
I’ve never seen ‘almond powder’ here. Is this just almonds ‘wizzed’ in the blender?
Hi! Yes thank you for the translation! I definitely mean little porcelain figure!
Yes, you need your almond to look like powder :-). Have a nice day, sorry for the delay in replying.
In fact we can buy (and usually would) almonds as required in any supermarket. We call them ‘ground almonds’. I use them mostly to make my favourite cake – Reine de Saba. No need to apologise; it sometimes takes me a while to respond. I do enjoy your blog.