Three Kings' Cake with an almond king

Three Kings' Cake with an almond king

20 Min. Active
2 hr 50 Min. Total
323 kcal per 100 g
vegetarian
Nutritional value / 100 g: Fat: 11 g, Carbohydrate: 46 g, Protein: 9 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Baking paper
  • Baking tray
  • Bowl
  • Brush
  • Measuring cup
  • Oven mitts
  • Tablespoon
  • Teaspoon
  • Timer
  • small bowl
  • Kitchen scales
  • Cooling rack

Ingredients

1 cake

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Yeast dough

500 g white flour
1 ½ tsp salt
3 tbsp sugar
½ cube yeast (approx. 20 g
80 g butter, soft
3 dl milk

To shape

1 almond

To glaze

1 egg
2 tbsp flaked almonds
2 tbsp decorating sugar

How it's done

The kids can help at the marked areas .

Yeast dough

500 g white flour
1 ½ tsp salt
3 tbsp sugar
½ cube yeast (approx. 20 g
80 g butter, soft
3 dl milk

Mix the flour, salt and sugar in a bowl. Crumble the yeast, mix in. Add the butter and milk, knead to form a soft, smooth dough. Cover and leave to rise for approx. 1½ hrs. at room temperature until doubled in size.

To shape

1 almond

Divide the dough into 8 small portions and 1 large portion. Shape into balls, inserting the almond (king) into one of the small balls. Place the large ball in the centre of the prepared tin, arrange the small balls evenly around it, cover and leave to rise for approx. 30 mins.

To glaze

1 egg

Beat the egg in a small bowl and use to glaze the cake.

2 tbsp flaked almonds
2 tbsp decorating sugar

Sprinkle with flaked almonds and sugar crystals.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, slide the cake onto a cooling rack and leave to cool.

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