Nutrition Facts
6 servings
6
Recipe for Raspberry King Cake
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.
Ingredients
50 Almond flour
50 Butter
30 Sugar
2 Egg (1 for the glaze)
50 Vanilla pastry cream
1 Rum
80 Raspberry
Directions
1
Preparation of raspberry frangipane: In a mixing bowl, place the softened butter and sugar, then mix until the filling becomes light in color.
2
Then add the almond powder, the egg, and mix. Add the cold pastry cream and the rum, and mix.
3
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.
4
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!).
5
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).
6
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.
7
To finish Cooking: Bake the cake at 175°C for 40/45 minutes (oven previously preheated).
Ingredients
Ingredients
50 Almond flour
50 Butter
30 Sugar
2 Egg (1 for the glaze)
50 Vanilla pastry cream
1 Rum
80 Raspberry
Directions
Directions
1
Preparation of raspberry frangipane: In a mixing bowl, place the softened butter and sugar, then mix until the filling becomes light in color.
2
Then add the almond powder, the egg, and mix. Add the cold pastry cream and the rum, and mix.
3
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.
4
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!).
5
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).
6
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.
7
To finish Cooking: Bake the cake at 175°C for 40/45 minutes (oven previously preheated).
Notes
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