Twelfth Night Cake Recipes

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A GREAT CAKE



A Great Cake image

This great cake was adapted for "The Martha Stewart Show" from a recipe written by Martha Washington.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 15

Nonstick cooking spray with flour
10 large eggs, separated
Pinch of salt
1 pound unsalted butter, room temperature
1 pound sugar
1 1/4 pounds all-purpose flour
2 1/2 teaspoons ground mace
2 1/2 teaspoons freshly ground nutmeg
3 1/2 ounces raisins
2 ounces sliced almonds
2 large apples, peeled, cored, and chopped
1 large pear, peeled, cored, and chopped
2 ounces white wine, preferably chardonnay or pinot gris
2 ounces cognac
Frosting

Steps:

  • Preheat oven to 350 degrees. Spray a 10-inch round springform cake pan with cooking spray. Line with parchment paper and spray parchment with cooking spray; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt on high speed until soft peaks form, about 2 minutes. Transfer egg whites to a medium bowl.
  • Clean mixer bowl and return to mixer fitted with the paddle attachment. Add butter to bowl and beat on high speed until fluffy, about 2 minutes, scraping down sides as necessary.
  • Reduce mixer speed to medium and with the mixer running add egg whites to butter, 1 cup at a time, mixing until combined. Slowly add sugar, mixing until well combined. Add egg yolks and mix until combined.
  • In a large bowl, sift together flour, mace, and nutmeg. With the mixer running add flour mixture to butter mixture, 1 cup at a time. Mix until well combined. Add raisins and almonds.
  • Place apples and pears in a large bowl and cover with wine and brandy. Add apple mixture to mixer. Increase speed to high, mixing until well combined, about 15 seconds.
  • Transfer cake batter to prepared pan, spreading evenly with a spatula. Transfer cake to oven and bake, rotating pan once halfway through baking, until a cake tester inserted into the center of the cake comes out clean, about 1 hour and 15 minutes.
  • Remove cake from oven and let cool completely on a wire rack.
  • Preheat oven to 200 degrees. Remove side of pan and transfer cake onto a baking sheet.
  • Spread frosting all over top and sides of cake. Transfer cake to oven and bake until frosting is dry and brittle, about 1 hour. Frosting should shatter when cake is cut.

TWELFTH NIGHT CAKE OR KING CAKE(GALETTE DES ROIS)



Twelfth Night Cake or King Cake(Galette Des Rois) image

This is French and Western Swiss recipe served on Epiphany (January 6th) and is traditionally topped with a gold crown. The one who finds the hidden charm (or bean) in their slice gets to wear the crown!. The twelfth Night cake was born from a disagreement which matched bakers against pastry cooks in the 15th century. Each of them wanted to obtain the monopoly of the manufacture of the symbolic cake. Pastry-cooks are won. But Ce furent les pâtissiers qui l'emportèrent auprès du roi François 1er. But bakers could do something. Bakers played on the words : they invented the twelfth Night cake, which they offered to their customers the Epiphany's day. Each twelfth Night cake hides a charm. Who find the charm in his portion should offer the same twelfth Night cake (which he must pay) to other present persons. (History from http://www.prime.fr/en/history-epiphany-charms.php)

Provided by Artandkitchen

Categories     Pie

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11

250 -350 g frozen puff pastry, thawed (two blocks)
150 ml milk
1/2 tablespoon vanilla
1 tablespoon cornstarch
50 g butter
2 large eggs, lightly beaten
100 g granulated sugar
150 g blanched almonds (ground)
1 tablespoon rum
1 lemon (grated lemon zest of)
1 egg, lightly beaten (for the glaze)

Steps:

  • On a lightly floured surface, roll out 1 block of puff pastry to form a 10-inch square. Using a sharp knife, cut out a 10-inch round, using a dinner plate as a guide.
  • Repeat this step with the second block of puff pastry.
  • To make the filling, combine milk, butter, sugar, vanilla and cornstarch. Add the three lightly beaten eggs and mix until well blended.
  • Cook in a pot at low heat stirring continually until it thickens or prepare this in the microwave stopping from time to time to stir it (I prefer to prepare this in the microwave).
  • Now take from the heat away, add grated lemon zest, rum and ground almonds.
  • Stir all together well.
  • To assemble, place the undecorated round of pastry on a cookie sheet lined with parchment paper.
  • Spread almond filling over the circle, leaving a 1-inch border. Using a pastry brush, glaze the border with lightly beaten egg.
  • Place a trinket or dried bean in the filling.
  • Place the second round of pastry over the filling, pressing the edges to seal.
  • Using a sharp paring knife, decorate one round with "s" cuts, like swirly spokes going from the centre to the edge of the round or make some cuts "v" shaped cuts with scissors.
  • Glaze the top with lightly beaten egg.
  • Chill in the refrigerator for 1 hour.
  • Preheat oven to 375°F.
  • Remove and bake for 30 minutes, or until the pastry has puffed up and is golden brown. Transfer to a wire rack to cool.
  • Decorate with the gold paper crown.
  • Note: if it is your first time observing this tradition, don't forget to warn everyone about the hidden charm or bean!

ENGLISH TWELFTH NIGHT CAKE



English Twelfth Night Cake image

Provided by Moira Hodgson

Categories     dessert

Time 3h20m

Yield 8 - 10 servings

Number Of Ingredients 10

1/2 pound unsalted butter, at room temperature
1/2 pound sugar
5 eggs, beaten
1/4 cup brandy
1/2 pound all-purpose flour
1/4 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 pound raisins
1 cup blanched almonds, chopped
1 dried bean

Steps:

  • Preheat oven to 300 degrees. In a mixing bowl, cream the butter and sugar with a wooden spoon until pale and lemon-colored.
  • In a separate bowl beat the eggs. Add the eggs and brandy to the butter-sugar mixture. Stir in the flour and spices and mix thoroughly. Add the raisins, almonds and good-luck bean. Mix thoroughly.
  • Butter a 12-inch cake tin and line it with buttered wax paper. Pour in the cake mixture and bake for three hours. If the top browns too much during cooking, cover with foil.

Nutrition Facts : @context http, Calories 531, UnsaturatedFat 13 grams, Carbohydrate 61 grams, Fat 28 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 39 milligrams, Sugar 37 grams, TransFat 1 gram

TWELFTH NIGHT OR KING'S CAKE



Twelfth Night or King's Cake image

Categories     Cake     Dairy     Egg     Dessert     Bake     Kid-Friendly     Mardi Gras     Fall     Small Plates

Number Of Ingredients 7

2 Pounds of the Best Flour
12 Eggs
A Cupful of Sugar
A Pound of the Best Butter
1/2 Ounce of Yeast
1/2 Ounce of Salt
Candies to Decorate

Steps:

  • To make the Cake, take a pound and a half of the above-mentioned quality of flour, and put it in a wooden bread trough. Make a hole in the center of the flour, and put in a half ounce of yeast, dissolved in a little warm water.Add milk or tepid water to make the dough, using milk if you want it to be very rich and delicate, and water if you have not the milk. Knead and mix the flour with one hand, while adding milk or water with the other. Make a dough that is neither too stiff or too soft, and when perfectly smooth set the dough to rise in a moderately warm place, covering with a cloth. Remember that if you use milk to make the dought it must be scalded, that is, must be heated to the boiling point, and then allowed to grow tepid.
  • Let the dough rise for five or six hours, and, when increased to twice its bulk, take it and add the reserved half pound of flour, into which you will have sifted the salt. Add six eggs, beaten very light with the sugar and butter, and mix all well together, kneading lightly with your hands, and adding more eggs if the dough is a little stiff.
  • Then knead the dough by turning it over on itself three times, and set to rise again for an hour or three-quarters of an hour. Cover with a cloth. At the end of this time take it up and work it again lightly, and then form into a great ring, leaving of course, a hole in the center. Pat gently and flatten a little. Have ready a baking pan, with a buttered sheet of paper in it, and set the central roll in the middle.
  • Cover the pan with a clean, stiff cloth, and set the Cake to rise for an hour longer. When well risen, set in an oven a few degrees cooler than that used for baking bread (360°); let bake for an hour and a half; if medium, an hour, and if very small, a half hour. Glace the Brioche lightly with a beaten egg, spread lightly over the top before placing in the oven. Decorate with dragees (French: a small candy), caramels, etc.

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