King’s Cake with Vanilla Bourbon tea & Almond cream
by Rachel Lim
@ 02 Oct 2015
1kg cake flour
30g salt
150g butter, softened
400ml iced water
100ml light cream
¼ tsp citric acid
600g butter, cubed
1 egg yolk, lightly beaten
Sugar syrup, for glazing
Vanilla Bourbon Tea & Almond Cream
500g (each) butter and sugar
8 whole eggs
500g (each) almond powder, and custard powder
500ml vanilla bourbon tea infused pastry cream
20ml (each) rum and vanilla extract
For the vanilla bourbon tea & almond cream: Whisk the butter and sugar in a mixing bowl until creamy. Add in the whole eggs, one by one and whisk well. Set aside. Mix the almond powder and custard powder in a separate mixing bowl. Fold the powder mixture into the whisked butter mixture. Gradually add in the vanilla bourbon tea infused pastry cream and whisk well. Stir in the rum and vanilla extract and set aside.
Mix the cake flour and salt in a mixing bowl and make a well in the center of the flour mixture and add in the softened butter. Gradually add in 400ml iced water, light cream, and citric acid, and knead to a smooth dough. Roll the dough out onto a lightly floured surface and top with the cubed butter. Fold and roll out the dough into a flat sheet. Repeat the same process five times. Roll the dough out into a 5-mm thickness dough sheet, and then cut into two circles. Spread the vanilla bourbon tea and almond cream onto the first dough circle, leaving a 2-cm border on the edges and brush with beaten egg yolk and then cover with the second dough circle. Flatten the edges and trim the sides. Brush the top with beaten egg yolk and lightly carve a rosette design with a sharp knife. Keep chilled the pastry in the refrigerator overnight and then bake in a pre-heated oven at 165°C until golden, for about 30 minutes. Glaze the king’s cake with sugar syrup. Makes 1 cake
*This recipe can be found in January-February 2015 Issue.
