Tarts and Pies

French King Cake

French King Cake

This Epiphany cake is Easy to Make and so Delicious.With its Crispy puff pastry and Sweeet Almond Paste, this French King Cake (galette des rois) makes a great dessert.


  • 1 Puff Pastry (homemade or store bought)
  • 1/2 cup + 3 tbsp (150 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated Sugar
  • 3 large eggs
  • 1 tsp (5 ml) vanilla extract
  • 1 ½ cup (150 g) Almond Meal
  • 1 egg yolk for egg wash


  • Cut out 2 circles, 11 inch (28 cm) diameter and 3/16 inch (4 mm) thick, from puff pastry.
    Refrigerate puff pastry circles while making the almond cream filling.
  • In a bowl, add softened butter and sugar. Mix until mixture is pale yellow.
  • Add eggs to mixture, one at a time, mix until well combined after each addition.
  • Add vanilla extract. Mix until combined.
  • Add half of almond meal. Fold almond meal into batter until well combined.
  • Add the rest of the almond meal and fold until well combined.
  • Transfer batter to piping bag.
  • Place one puff pastry circle baking tray lined with parchment paper.
  • Pipe batter (almond paste) on the puff pastry leaving 3/4 inch (2cm) from the each (see video). Add a trinket if desired on the batter.
  • Brush edges of puff pastry with water.
  • Cover with second puff pastry circle and press to seal edges.
    Crimp edges using back of a knife.
    Brush top of puff pastry with egg wash.
  • Refrigerate cake for 30 minutes.
  • Brush top of cake with egg wash again.
    Using tip of knife, draw a pattern on cake.
    Score the puff pastry with tip of knife.
  • Bake in PREHEATED oven at 400oF (200oC), 35-40 minutes or until golden brown.
  • Let the cake cool down on wire rack before serving.