King's Cake
The Kings Cake (galette des rois), in whatever form it took, with a bean baked into it, has been the king of desserts on Twelfth Night, also known as the Feast of Kings or Epiphany in France, since the Middle Ages. In those days, the French Kings Cake took different forms depending on the region. It was a brioche topped with candied fruits in Provence, a flat galette with cream in the North, a dry cake in Lorraine, a puff pastry round with an almond flavored filling in Lyon. In Paris, it was a gorenflot, a sort of enriched bread raised with bakers yeast, something like a Polish brioche. The ritual of this shared cake is symbolic of the day of the Epiphany, commemorating the presentation of Jesus to the Magi on the sixth of January, but it is also redolent of other pagan traditions linked to the cult of fertility that was so popular with the Romans. The bean hidden inside the cake was originally an actual lima bean, a symbol of renewal and fecundity, before it was replaced by a tiny porcelain figure representing the Christ child, then by a host of trinkets. Today, the marzipan-filled, puff pastry round has gained supremacy almost everywhere. And for good reasonfew pastries can give such extended pleasure. How delicious when, under its fine butter coating, the many-layered pastry (milles-feuilles), still warm, encounters the silky, fondant marzipan on the palatea perfect combination of the puff pastry and grainy, ground almonds. No one knows exactly when this so-called Parisian cake was born. The invention of marzipan dates from the sixteenth century. The history should be treated with caution, but it is sufficiently delicious to have been inscribed indelibly in the memory of gourmets. In 1588, an Italian marquis named Murio Frangipani marketed gloves perfumed with almonds. There is nothing surprising about this because perfumers were originally glove makers. The essence of Italian frangipani, about which Catherine de Medici was passionate, inspired the pastry cooks of the French court to create frangipane cream, an equal mixture of pastry cream and almond cream. Kings Cake, whether flavored with fruits or almond cream, is a dessert with a history. Certain Epiphanies have been retained in the annals. For instance, on January 6, 1650, at the Louvre Palace, Anne of Austria and her son Louis XIV indulged in the cake, leaving on the table, as was the custom, a share for the poor, in this case the very part that contained the bean. The next morning, there was no other king than that of the bean, the king having fled Paris to escape the uprising known as the Fronde. Is it because of this unpleasant memory that the tradition of naming the person who finds the bean as king for the day was outlawed during Louis XIVs reign, the custom being officially judged to be too pagan? In 1770, Diderot recounted this anecdote in his Encyclopedie, summarizing it with this amusing aphorism: Signe Denis, sans terre ni chateau. Roi par the grace du gateau. (The sign of Denis [patron saint of Paris] without land or chateau, King by the grace of a gateau.) The joy of eating the crown is all part of the pleasure of enjoying Kings Cake once a year, and more.
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The Kings Cake (galette des rois), in whatever form it took, with a bean baked into it, has been the king of desserts on Twelfth Night, also known as the Feast of Kings or Epiphany in France, since the Middle Ages. In those days, the French Kings Cake took different forms depending on the region. It was a brioche topped with candied fruits in Provence, a flat galette with cream in the North, a dry cake in Lorraine, a puff pastry round with an almond flavored filling in Lyon. In Paris, it was a gorenflot, a sort of enriched bread raised with bakers yeast, something like a Polish brioche. The ritual of this shared cake is symbolic of the day of the Epiphany, commemorating the presentation of Jesus to the Magi on the sixth of January, but it is also redolent of other pagan traditions linked to the cult of fertility that was so popular with the Romans. The bean hidden inside the cake was originally an actual lima bean, a symbol of renewal and fecundity, before it was replaced by a tiny porcelain figure representing the Christ child, then by a host of trinkets. Today, the marzipan-filled, puff pastry round has gained supremacy almost everywhere. And for good reasonfew pastries can give such extended pleasure. How delicious when, under its fine butter coating, the many-layered pastry (milles-feuilles), still warm, encounters the silky, fondant marzipan on the palatea perfect combination of the puff pastry and grainy, ground almonds. No one knows exactly when this so-called Parisian cake was born. The invention of marzipan dates from the sixteenth century. The history should be treated with caution, but it is sufficiently delicious to have been inscribed indelibly in the memory of gourmets. In 1588, an Italian marquis named Murio Frangipani marketed gloves perfumed with almonds. There is nothing surprising about this because perfumers were originally glove makers. The essence of Italian frangipani, about which Catherine de Medici was passionate, inspired the pastry cooks of the French court to create frangipane cream, an equal mixture of pastry cream and almond cream. Kings Cake, whether flavored with fruits or almond cream, is a dessert with a history. Certain Epiphanies have been retained in the annals. For instance, on January 6, 1650, at the Louvre Palace, Anne of Austria and her son Louis XIV indulged in the cake, leaving on the table, as was the custom, a share for the poor, in this case the very part that contained the bean. The next morning, there was no other king than that of the bean, the king having fled Paris to escape the uprising known as the Fronde. Is it because of this unpleasant memory that the tradition of naming the person who finds the bean as king for the day was outlawed during Louis XIVs reign, the custom being officially judged to be too pagan? In 1770, Diderot recounted this anecdote in his Encyclopedie, summarizing it with this amusing aphorism: Signe Denis, sans terre ni chateau. Roi par the grace du gateau. (The sign of Denis [patron saint of Paris] without land or chateau, King by the grace of a gateau.) The joy of eating the crown is all part of the pleasure of enjoying Kings Cake once a year, and more.
- Carbohydrate 45 g(15%)
- Cholesterol 170 mg(57%)
- Fat 30 g(46%)
- Fiber 3 g(10%)
- Protein 8 g(16%)
- Saturated Fat 18 g(89%)
- Sodium 323 mg(13%)
- Calories 474
Step-by-step
- Make the dough. Sift the flour with the sugar, sea salt, lemon zest, and yeast into the bowl of a food processor. Process on low speed, then add the eggs. Continue processing just until the dough pulls away from the sides of the bowl. Add the orange-flower water and rum and continue processing just until the dough pulls away from the sides of the bowl.
- Dice the candied orange peel, chop the butter into pieces, and add them both to the dough mixture. Process again just until the dough pulls away from the sides of the bowl. Place the dough in a large bowl and cover with a damp cloth. Set aside to rise for 2 hours at room temperature.
- Punch down the dough then place in the refrigerator for 2 hours.
- Remove the dough from the refrigerator and punch it down again. Line a baking sheet with parchment paper, roll out the dough into a square, and place it on the lined baking sheet. Bring the corners of the dough to the center and insert the bean. Turn the dough over and shape it into a ball. Press your thumb in the center to make a depression and push the dough out around it to form a ring or crown. Cover it with a damp cloth and set aside to rise until doubled in volume, at least 2 hours in a warm room (77°F to 82°F [25 to 28°C]).
- Preheat the oven to 360°F (180°C).
- Prepare the glaze. In a bowl, combine the egg yolks, whole eggs, sugar, and salt. Brush the crown with the glaze. Dip a pair of scissors in water, and make cuts in the top of the cake, so it resembles the points of a crown. Place it in the oven and bake 20 to 25 minutes.
- Warm the apricot preserve or jelly, then strain it. Remove the cake from the oven and transfer it to a wire rack, then brush with the jam. Sprinkle with the pearl sugar and decorate with strips of the candied melon, candied orange, and coarsely chopped almonds.
A Slice of History: The Enduring Allure of King's Cake
As a homemaker, I find immense joy in the art of baking, particularly when it involves desserts steeped in history and tradition. The King's Cake, or galette des rois, is one such confection, a culinary masterpiece that transcends mere indulgence. Its rich past, intertwined with pagan rituals and royal celebrations, adds a layer of mystique that makes each bite a journey through time. The very act of baking this cake is a ritual in itself, a connection to generations past who have gathered around a similar table, sharing laughter and anticipation for the hidden surprise.
The origins of the King's Cake are fascinating, spanning centuries and cultural traditions. From its humble beginnings as a simple brioche in Provence to the elegant marzipan-filled puff pastry masterpiece we often see today, its evolution reflects the changing tastes and cultural influences throughout France. The hidden "bean," originally a symbol of fertility and renewal, now often a tiny trinket or figurine, serves as a reminder of the Epiphany, the celebration of the Magi's visit to the Christ child. This hidden treasure brings an element of playful competition to the table, turning the simple act of sharing dessert into a joyful occasion where everyone competes for the title of "King" or "Queen" for the day. The tradition of the King's Cake extends beyond a simple dessert; it’s a unifying experience, a shared moment of celebration and connection that bridges generations. The careful preparation, the rising of the dough, the anticipation as it bakes – all of these contribute to the exquisite experience of enjoying this special treat. The delicious aroma of the baked cake brings a sense of warmth and comfort, a perfect end to a day spent sharing laughter and stories.
Beyond the Recipe: The King's Cake recipe itself is just a starting point. It's a wonderful canvas on which to add your own personal touch. The variations are almost endless, from the types of fruit used to the richness of the filling. Some might prefer a classic frangipane, while others might opt for a more modern twist. I believe the beauty of this cake is in its versatility. The important thing is to enjoy the process, to savor the time spent creating something special for yourself and your loved ones. It’s the stories we create around the moments of sharing that truly transform a simple cake into an unforgettable experience. This cake is not merely about its taste or its beauty; it is about the memories made, the laughter shared, and the joy of togetherness.
The King’s Cake is more than just a dessert; it's a symbol of community and a celebration of tradition. It's a reminder that the simplest pleasures in life often hold the greatest significance. So, gather your loved ones, bake a King's Cake, and make your own cherished memories around this iconic treat. I’m sure future generations will find stories within the golden layers and rich fillings of the King’s Cake that are as treasured as our own. It is a tradition worth preserving, a taste of history that enriches the present.
