Kings of the Epiphany Galette #CakeSliceBakers

This Almond Galette is commonly served in France for the Feast of the Epiphany on January 6th.  Traditionally a feve, which translates to dried bean but is in fact a little trinket of some sort, is hidden within the cake for the youngest at the table to find.  

It is not, however, only delicious during Epiphany but is the perfect dessert for any occasion or no occasion at all.  Flaky puffed pastry surrounding an almond paste center...who could ask for more?

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Gâteau: The Surprising Simplicity of French Cakes by Aleksandra Crapanzano. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

This is our last cake from Gâteau: The Surprising Simplicity of French Cakes, which we have enjoyed baking through. Stay tuned as we will be announcing the next cake-centric book we will be baking through in 2023 soon!

Traditionally our last bake for the year is free choice, and our choices for December 2023 were ~

Raspberry Clafoutis

• All That's Left Are The Crumbs

Berry Cake

• Karen's Kitchen Stories

Walnut Espresso Cake

• My Recipe Reviews

Chocolate Orange Marble Cake

• A Little Bit of All Right

Kings of the Epiphany Galette

• A Day in the Life on the Farm

Baba au Rhum

• Amandie Bakes

I did not hide a Christ child in my galette as I was not serving it for Epiphany but for a Christmas Gathering with my neighbors.  I may serve it again for our Little Christmas Celebration because it was so scrumptious.  

In fact, I am enjoying a piece for breakfast while I write this post.  It would make a great addition to your Christmas Brunch Buffet. It is not overly sweet and pairs perfectly with a cup of coffee.

Desserts, Puffed Pastry, Galette, Cakes

Desserts

French

Yield: 8 servings

Author: Wendy Klik

Almond Galette

Flaky puff pastry wrapped around a delectable almond filling. This cake is traditionally served in France for Epiphany but it is delicious any time of the year.

Prep time: 15 MinCook time: 30 MinInactive time: 1 H & 30 MTotal time: 2 H & 15 M

Ingredients

• 2 eggs, room temperature
• 1 t. milk
• 6 T. butter, room temperature
• 3/4 c. powdered sugar
• 3/4 c. + 1 T. almond flour
• pinch of salt
• 4 t. dark rum
• 1/2 t. vanilla extract
• 1/4 t. almond extract
• 2 sheets frozen puff pastry, thawed and cut into 9" rounds

Instructions

1. Separate one of the eggs. Place the yolk into a small bowl with milk and mix with a fork to break the yolk and combine. Cover and refrigerate.
2. Combine the egg white with the remaining egg. Set aside.
3. Beat the butter and sugar on med-high speed until combined and pale in color. Add the almond flour and salt and beat until completely incorporated. Add the reserved egg and egg whites, beating to combine. Stir in the rum, vanilla, and almond extract. Cover and refrigerate for at least one hour and up to 1 day. (see notes)
4. Line a baking sheet with parchment or a silicone mat. Set one of the puffed pastry circles onto the baking sheet. Add the filling to the center of the pastry sheet and spread evenly to a uniform thickness, leaving a 1" border.
5. Wet the border by dipping your finger into cold water and running it along the edge of the pastry. Lay the other pastry round on top and press the edges to seal completely. Place in the refrigerator for half an hour while oven preheats.
6. Bake in a preheated 425* oven for about half an hour, until puffed and golden brown. Cover with foil if browning too quickly.
7. Remove to a wire rack to cool. The pastry will deflate as it cools.

Notes

If you have refrigerated the filling for longer than 1 hour, let soften to room temperature for 15 minutes and then beat with a mixer for 1 full minute before proceeding with the recipe.

Adapted from a recipe found in Gateau by Aleksandra Crapanzano

Nutrition Facts

Calories

539.97

Fat (grams)

38.25 g

Sat. Fat (grams)

12.1 g

Carbs (grams)

41.25 g

Fiber (grams)

2.03 g

Net carbs

39.21 g

Sugar (grams)

11.95 g

Protein (grams)

8.2 g

Sodium (milligrams)

241.98 mg

Cholesterol (grams)

63.9 mg

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