Twelfth Night Cake, Recipe for Twelfth Night Cake (Cakes & Pastries)

You are here ›
- Illustrated Recipes ›
  - Desserts ›
    - Cakes & Pastries ›
      - Twelfth Night Cake

Twelfth Night Cake

	1 Prepare all the ingredients.
	2 Roll out half of the puff pastry.
	3 Spread a 1 to 2 cm-thick (0,39 to 0,79 inch) layer of frangipane cream in its center, in a circular shape. ### Glaze with egg yolk.
	4 If you want to add a stone, go for it now. Put the stone in the frangipane cream.
	5 After rolling out a second piece of puff pastry...
	6 ...put it on the first shell. Press on the sides to make the two pastries stick together.
	7 Cut your galette in a circle.
	8 chiqueter the rim of your galette.
	9 Glaze with egg yolk.
	10 You can draw curves or lines with the back of a knife's blade.
	11 Bake in a warm oven at 180-200°C.
	12 The puff pastry starts to bake and rise.
	13 The surface also starts to get golden. The galette is baked when the bottom of the pastry is baked. To check it out, use a large spatula and lift the side of the galette. You can then see if the pastry is baked.
	14 The galette is now baked.
	15 You only have to take it out of the oven and let it cool on a rack. You can eat it cold or warm. I recommend to let it cool, it will taste even better.