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A Twelfth Night Cake

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Ingredients
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Directions

Melt 5 oz.
of lard and mix it with 1 tablespoonful of oil.
In a bowl mix 8 oz.
of flour, a pinch of salt, half of the cold fat, 2 large tablespoonfuls of rum or liqueur and 4 tablespoonfuls of caster sugar.
Leave to rest for 30 minutes.
Roll out this mixture in the form of a rectangle, spread the rest of the fat on it, and fold, narrow edge over narrow edge, in three, like a napkin.
Let it rest for 20 minutes in a cool place.
Roll out again, fold in the opposite direction, leave again to rest for 20 minutes.
This must be repeated 6 times.
Finally, after the last rest, shape the puff-pastry "cake" into a circle, slip the lucky bean in it, score the top criss-cross with the tip of a knife, brush with yolk of egg and sugar, and bake in a moderate oven on a greased tin.
Of course, yes, the classic Twelfth Night Cake (with the classic bean in it for the Twelfth Night King to find) is made with butter .
.
.
but try this recipe.
The liqueur in the puff-pastry makes it very delicate and delicious.
Note: This puff-pastry cake is eaten in nearly every French house on January 6th.
The bean corresponds roughly to the 6d.
in a Christmas pudding.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Servings: 
4

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