French Kings Cake (Galette des Rois)

As my Grand dad used to be a baker, he told my sister and I some of recipes for baking traditional French cakes. This recipe is part of the ones he taught us.

This cake is traditional baked for the Epiphany on the 6th of January. It is a puff pastry filled with frangipane. Frangipane is a the technical name for Almond cream; it is Almond paste mixed with cream.

Please have a look at my Puff pastry recipe and my Almond paste recipe. Here below is the recipe for Assembling the cake together.


  1. Preheat your oven to 210 degrees Celsius.
  2. Roll the puff pastry dough until it is about 6-7 mm thick. Cut 2 discs (will be the size of your cake; USE ALL THE DOUGH) 
  3. Prepare the Almond paste then mix it with 3 spoons of cream, 1/2 teaspoon of maizena and 1/2 tablespoons of milk to make Frangipane.
  4. Using a fork, make small holes in one of the discs.
  5.  Put the Almond cream on the puff pastry disc. Evenly spread the Almond cream on the disc while leaving 1 cm border without cream.
  6. Wet the 1cm border with some water then add the second disc on top.
  7. Press the borders together making sure that the puff party dough discs are well glued to each other.
  8. make some light designs on top of the puff pastry dough with a sharp knife but without seeing the almond cream.
  9. Brush some egg yolk onto it and put it in the oven 210 degrees Celsius for 20-25 minutes.
  10. While the cake is cooking, prepare some sugar syrup by warming up some water (2 tablespoons of water) add 1 tablespoon of sugar and mix until homogeneous.
  11. Brush the sugar syrup on top of the warm cake.

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If you have any suggestions about what I should make next…Please leave a comment below 🙂



4 Comments Add yours

  1. I have decided to cut this recipe in 3 different recipes for the ability to use each recipe on their own for making another cake. Do you like it like this or do you prefer it all in one page?


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