As an extra special holiday treat, bake this delicious French cake. This is a traditional French cake. The name translates to "Galette Cake," which is similar to the Carnival king Cake because it also has a little surprise hidden in the filling.
Galette is made with an irresistible creamy almond filling sandwiched between two layers of crisp, creamy pastry. All the ingredients for the almond cream are blitz in a food processor, then spread the paste over the ready-made pastry. This impressive cake is simple and easy to make. Once you've mastered this simple recipe, you can experiment with different fillings or make your own puff pastry. Pair sliced French ice cream with tea or French coffee to balance the sweetness of the cake.
When it comes to small prizes hidden in stuffing (called fève), bakeries opt for porcelain or plastic dolls. But home bakers can use dried broad beans instead. The lucky guest who finds the fève becomes the "king" or "queen" of the party and wears a paper crown. Of course, be sure to remind everyone that there is fève in the cake, otherwise, some guests may leave the party with a broken tooth. If you're making this cake for children, skip the fève for safety reasons.
The raw material
1 cup medium powder, about 125 grams
2 small spoons of sugar
A quarter small spoons of salt
Butter 6 tablespoons, 3 ounces, 85 grams, chopped into small pieces, kept very cold.
3 to 4 tablespoons of ice water
1 cup almond paste, about 125 grams, softened at room temperature
Medium powder 1.5 tablespoons
3 tablespoons, 1.5 ounces, 43 grams butter, softened at room temperature
1.5 small spoons of sugar
Cut apricots in half
Blueberries right amount
1 tablespoon, 0.5 oz., 14g butter, melted
2 tablespoons of sugar
Method 1 (Pie Crust)
1. Mix the flour, sugar and salt together and then add the butter. If you use the pastry cutter, you can use it all with a knife. But do not melt completely until the butter is visible about the size of a soy bean.
2. Add 3 tablespoons of ice water and mix until the dough forms. Add additional tablespoons if desired
3. Wrap the dough in plastic wrap, flatten and refrigerate for at least 30 minutes.
Method 2 (Almond paste)
1. Combine all ingredients to form a paste, use immediately, or refrigerate for up to 2 weeks. Return to room temperature before using
1. Divide the top pie crust into two parts, refrigerate one part, and roll out the other part between two layers of plastic wrap to form a circular sheet about 8 inches by 20CM in diameter.
2. Remove the plastic wrap and place on a baking sheet lined with baking paper.
3. Spread half of the Frangipane almond paste, leaving enough space on all sides not to spread, spread apricots and almonds on the sauce, turn the blank pastry around and fold it to cover the circle around the filling, exposing part of the filling in the middle.
4. Spread the melted butter over the pastry and sprinkle the fruit filling with 1 tablespoon of sugar.
5. Do the same with the other pastry
6. Bake in a preheated 350 F oven for 30 minutes, until the crust is golden brown.