RECIPES
All recipesEpiphany cake
FOR THIS RECIPE
- Provide a lucky charm and a crown
RECIPE STEPS
1/ Ingredients
INGREDIENTS
- 377 g butter
- 188 g icing sugar
- 748 g “half-and-half” almonds (374 g ground almonds mixed with 374 g icing sugar)
- 12 eggs
- 302 g flour
- 7 g baking powder
- 610 g candied chestnut pieces
- 610 g blackcurrants
Beat together the softened butter and icing sugar, then add the “half-and-half” almonds. Then beat in the eggs.
Add the flour, then the baking powder, and mix again.
Finally add the candied chestnut pieces and the blackcurrants to the mixture.
Grease the tin with a mixture of butter and flour and pour in the mixture.
Add a lucky charm (“fève”) to the mixture and cook at 160°C for 40 minutes.
2/ Assembly
Decorate with a chocolate crown.
Other items you will need: a lucky charm and a crown.
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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