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500 ml full fat milk
100g caster sugar
45g custard powder
3 free range egg yolks
2 rolls puff pastry
75g almond flour
75g powdered sugar
1 boon
Today on Epiphany Day we make an Epiphany cake, lovely with tea or coffee. We hide a bean in it of course, so much fun for the kids! Let's see who's King for the day ...
How to make an Epiphany Cake
Start by making the patissiere cream from the recipe
Stir the icing sugar into the cooled crème pâtissière.
Stir in the almond flour and the icing sugar.
Stir all firmly together until well combined.
Place two strips of baking paper crosswise in the mold.
Preheat the oven to 180°C
Cut a circle from puff pastry, tracing a plate.
Lay the circle in the mold, prick holes in it.
Cover the circle with a thick layer of cream.
Cut a same circle from the second roll of puff pastry. cut a little circle out of the centre so steam can escape.
Press in the top circle star shapes using a cookie cutter.
Hide the bean in the cake then beat the third egg yolk.
Brush the cake with the beaten egg yolk.
Bake the cake in +/- 25-30 minutes golden brown.
Allow the cake to cool then lift it from the baking form.
Please remind your guests there is a bean hidden in the cake!
Beautiful Three Kings Day!