The puff pastry is left to thaw at room temperature so that it becomes easier to handle. In the meantime, we prepare the frangipane cream, a delicious mixture of pastry cream and almond cream in equal amounts. It is recommended to use two identical bowls to facilitate measuring the ingredients.
For the pastry cream, we start by preparing the milk. From the 250 ml of milk, we put 50 ml in a separate glass, and bring the remaining 200 ml to a boil in a saucepan over low heat, together with the vanilla essence. We stir gently with a wooden spoon, being careful not to let it boil. The 50 ml of milk can be quickly heated in the microwave for 10-15 seconds to be added later to the yolk mixture.
The egg yolks are mixed with powdered sugar until they become a homogeneous and creamy mixture. The cornstarch is added, and mixing continues. The warm milk (the 50 ml) is gradually incorporated, stirring until a smooth paste is obtained. Then, 100 ml of the nearly boiling milk is poured over the yolk mixture and mixed for 2 minutes. The rest of the milk is added to the saucepan and stirred gently. The saucepan is placed over low heat, stirring continuously to avoid the cream sticking. After a few minutes, the cream will change consistency and become similar to sorbet.
Once the cream is obtained, it is transferred to a container, covered with plastic wrap pressed directly onto the surface to prevent crust formation. It is left to cool quickly in a container with cold water. Complete cooling is essential to be able to combine the cream with the almond cream.
The almond cream is prepared by mixing the butter with the spiral beaters until it becomes fluffy. The powdered sugar is added, and mixing continues for a few minutes. The almond powder is incorporated, and the mixture is blended until homogeneous. The eggs are added one by one, mixing for 2 minutes after each. Finally, the almond essence is added and mixed for an additional minute.
For the frangipane cream, the two creams (pastry and almond) are combined in equal amounts, being careful to weigh the ingredients, as the almond cream will be slightly more abundant. The mixture is homogenized, ideally using the mixer on low speed.
Next, we prepare the cake. The bottom of a tart pan with a removable bottom, with a diameter of 24 cm, is lined with parchment paper. A piece of dough is placed in the pan, and the outline is cut to fit perfectly. An egg is beaten in a bowl, and the edges of the dough are brushed with the beaten egg using a pastry brush.
The frangipane cream is evenly spread over the dough, being careful to leave the brushed edges free. A figure, such as an almond, is hidden, and the second piece of dough is placed on top, being slightly larger than the first. The edges are cut to overlap, and the surface is brushed with beaten egg. Using a fork, we press the edges to seal the two layers.
The decoration of the cake can be done according to preference, cutting shapes from the remaining dough, keeping in mind that they will deform during baking. After the cake is well decorated, it is left to cool for 20 minutes. The oven is preheated to 210 degrees Celsius.
If desired, you can attach the walls of the pan to prevent the cake from deforming. Alternatively, if not, the cake can be placed directly on the pan, which has been lined with parchment paper. Bake the cake for about 35 minutes, on the middle rack of the oven.
In the last minutes of baking, prepare a syrup from 50 ml of water and 50 g of sugar, allowing it to boil a few times. When the cake is well baked, remove it from the oven and lightly brush it with the sugar syrup. Let it cool, then it can be served with loved ones, seeking together a "king" in each slice.
For the pastry cream, we start by preparing the milk. From the 250 ml of milk, we put 50 ml in a separate glass, and bring the remaining 200 ml to a boil in a saucepan over low heat, together with the vanilla essence. We stir gently with a wooden spoon, being careful not to let it boil. The 50 ml of milk can be quickly heated in the microwave for 10-15 seconds to be added later to the yolk mixture.
The egg yolks are mixed with powdered sugar until they become a homogeneous and creamy mixture. The cornstarch is added, and mixing continues. The warm milk (the 50 ml) is gradually incorporated, stirring until a smooth paste is obtained. Then, 100 ml of the nearly boiling milk is poured over the yolk mixture and mixed for 2 minutes. The rest of the milk is added to the saucepan and stirred gently. The saucepan is placed over low heat, stirring continuously to avoid the cream sticking. After a few minutes, the cream will change consistency and become similar to sorbet.
Once the cream is obtained, it is transferred to a container, covered with plastic wrap pressed directly onto the surface to prevent crust formation. It is left to cool quickly in a container with cold water. Complete cooling is essential to be able to combine the cream with the almond cream.
The almond cream is prepared by mixing the butter with the spiral beaters until it becomes fluffy. The powdered sugar is added, and mixing continues for a few minutes. The almond powder is incorporated, and the mixture is blended until homogeneous. The eggs are added one by one, mixing for 2 minutes after each. Finally, the almond essence is added and mixed for an additional minute.
For the frangipane cream, the two creams (pastry and almond) are combined in equal amounts, being careful to weigh the ingredients, as the almond cream will be slightly more abundant. The mixture is homogenized, ideally using the mixer on low speed.
Next, we prepare the cake. The bottom of a tart pan with a removable bottom, with a diameter of 24 cm, is lined with parchment paper. A piece of dough is placed in the pan, and the outline is cut to fit perfectly. An egg is beaten in a bowl, and the edges of the dough are brushed with the beaten egg using a pastry brush.
The frangipane cream is evenly spread over the dough, being careful to leave the brushed edges free. A figure, such as an almond, is hidden, and the second piece of dough is placed on top, being slightly larger than the first. The edges are cut to overlap, and the surface is brushed with beaten egg. Using a fork, we press the edges to seal the two layers.
The decoration of the cake can be done according to preference, cutting shapes from the remaining dough, keeping in mind that they will deform during baking. After the cake is well decorated, it is left to cool for 20 minutes. The oven is preheated to 210 degrees Celsius.
If desired, you can attach the walls of the pan to prevent the cake from deforming. Alternatively, if not, the cake can be placed directly on the pan, which has been lined with parchment paper. Bake the cake for about 35 minutes, on the middle rack of the oven.
In the last minutes of baking, prepare a syrup from 50 ml of water and 50 g of sugar, allowing it to boil a few times. When the cake is well baked, remove it from the oven and lightly brush it with the sugar syrup. Let it cool, then it can be served with loved ones, seeking together a "king" in each slice.
Ingredients
- Puff pastry 900 g (one package) - 1 egg - 50 ml water - 50 g sugar For the pastry cream: - 250 ml milk - 1 bottle of vanilla essence - 2 egg yolks - 65 g freshly sifted powdered sugar - 30 g starch For the almond cream: - 2 eggs - 100 g freshly sifted powdered sugar - 100 g blanched almonds, finely ground - 100 g butter at room temperature, soft but not melted - 1 bottle of almond essence