Apple-foiled kings' cake

Method

1. 1

   In a salad bowl, work soft butter with sugar until you get a creamy and homogeneous texture.

2. 2

   Gradually add the almond powder and mix thoroughly, then add the egg and mix until everything is well combined.

3. 3

   Remove your pastry cream from the refrigerator and mix it gently with the previous preparation. Put aside the cold.

4. 4

   Meanwhile, peel the apples, remove the heart and seeds, then cut them into small regular cubes.

5. 5

   Turn on your oven and set it to 180°C to preheat well.

6. 6

   Roll the first flaked pulp disc onto a baking sheet previously covered with sulphurized paper.

7. 7

   Take a brush and moisten a border of about 5 cm around the disc with a little water.

8. 8

   Spread the frangipane cream generously in the centre of the dough, making sure to stop just before the moistened border.

9. 9

   Place the apple dice harmoniously on all the cream, without overflowing the wet edges.

10. 10

    Cover with the second flaky paste disc by aligning the edges well, then weld the whole together with a slight press with your fingers all around. Strengthen the weld by pressing with the teeth of a fork.

11. 11

    Brush the whole surface of the cake with the beaten egg, then draw decorative patterns with the back of a knife. Think of stinging the center and 4 other points to create small openings that will allow the steam to escape during cooking.

12. 12

    Bake for 30 to 35 minutes until the cake is golden and crispy.

Nutrition

calories

410 kcal

fatContent

25 g

fiberContent

3 g

sugarContent

15 g

sodiumContent

300 mg

proteinContent

8 g

cholesterolContent

110 mg

carbohydrateContent

38 g

saturatedFatContent

13 g

unsaturatedFatContent

9 g

Indicative values from the source, for the original recipe.

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