About this recipe:This cake is eaten every year around the time of the Epiphany. If you want to follow the French tradition for this cake then add a charm (such as a plastic ring) and have a paper crown at the ready. The child who gets the charm can wear the paper crown and be king or queen for the day.
A charm (optional)
2 pure butter puff pastry sheets, ready rolled
225g golden marzipan, cubed
100g caster sugar
2 egg yolks
120g butter, softened
150g plain flour
1 egg yolk for glazing
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Method Prep:5min › Cook:30min › Ready in:35min
Preheat the oven to 180 C / Gas 4.
To make the frangipane: Add the marzipan, sugar, eggs and egg yolks to a food processor or a blender; mix well. Add the butter, them mix on low speed. Spoon in the flour and continue to mix.
Arrange one puff pastry sheet on a silicon mat or lightly greased baking tray. Layer the frangipane in the centre of the puff pastry. Place the second puff pastry sheet on top of the frangipane. Pinch the edges to seal and brush the top of the cake with egg yolk.