Discover a delicious alternative to the classic king cake with this raspberry-based recipe. This dessert combines the sweetness of frangipane with the tangy notes of fresh raspberries, all nestled in a crispy puff pastry. Easy to prepare, this original cake is sure to please everyone's taste buds for Epiphany or a delightful family snack.
Preparation of raspberry frangipane: In a mixing bowl, place the softened butter and sugar, then mix until the filling becomes light in color.
Then add the almond powder, the egg, and mix. Add the cold pastry cream and the rum, and mix.
Assembly: Place a dough in a tart pan or on a baking sheet lined with parchment paper, and prick it with a fork. Brush the inner edges with a brush dipped in cold water for better adhesion.
Fill with the frangipane to a height of about 1.5 cm, placing the bean on one edge (to minimize the risk of cutting into it when slicing the pastry!).
Place the raspberries on the filling. Close the pastry with the second dough, and seal the edges well (seal the edges with a little water).
Brush the surface of the pastry evenly with egg wash in two applications, waiting about fifteen minutes between each layer, and let it rest in the refrigerator for a few hours.
To finish Cooking: Bake the cake at 175°C for 40/45 minutes (oven previously preheated).
0 servings
6
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