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.
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Berry Cake
- A Day in the Life on the Farm
Almond Galette
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
- 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.
- Combine the egg white with the remaining egg. Set aside.
- 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)
- 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.
- 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.
- Bake in a preheated 425* oven for about half an hour, until puffed and golden brown. Cover with foil if browning too quickly.
- 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
539.97Fat (grams)
38.25 gSat. Fat (grams)
12.1 gCarbs (grams)
41.25 gFiber (grams)
2.03 gNet carbs
39.21 gSugar (grams)
11.95 gProtein (grams)
8.2 gSodium (milligrams)
241.98 mgCholesterol (grams)
63.9 mg
I'm so intrigued! It's like a big turnover and sounds amazing, especially with that almond filling.
ReplyDeleteYes, it was very good Karen. I think I will make it again when we celebrate Little Christmas so Little Miss M can find Baby Jesus.
DeleteI love the looks of the bake - beautiful! Looks so good.
ReplyDeleteThanks Susan.
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