French Epiphany Cake Recipe

I was super stoked to try this almond puff pastry dessert where you layer two buttery flaky sheets around a rich filling made from butter sugar almond meal eggs almond extract and even a pinch of salt, then top it off with that glowy egg glaze that makes it look as epic as it tastes.

I love making this French Epiphany Cake with crisp puff pastry topped with a beaten egg glaze. I like how unsalted butter, sugar, almond meal and eggs join with almond extract and a pinch of salt.

It brings moderate calories with protein and fats for a balanced treat.

Ingredients

• These flaky pastry sheets add crisp texture and essential carbs for energy.
• Beaten egg creates a glossy finish, sealing moisture inside for extra richness.
• Butter gives smooth, rich flavor; its a fat that improves texture and taste.
• Sugar adds natural sweetness balanced with butter and eggs, making it a treat.
• Almond meal brings a subtle nutty flavor along with protein and fiber benefits.
• Eggs deliver structure and rich protein, helping bind the cake ingredients together.
• A dash of almond extract intensifies the nutty flavor, making everything taste unique.
• A pinch of salt boosts flavors even in sweet mixtures and balances overall taste.

Ingredient Quantities

• 2 sheets of puff pastry (around 375g each)
• 1 egg, lightly beaten for the glaze
• 100g unsalted butter, softened
• 100g sugar
• 100g almond meal
• 2 large eggs
• 1 teaspoon almond extract
• A pinch of salt

How to Make this

1. Preheat your oven to 200°C (about 400°F) and line a baking tray with parchment paper.

2. Lay one sheet of puff pastry on the tray, letting it cover an even surface.

3. In a bowl, cream together the softened butter and sugar until smooth, then mix in the almond meal.

4. Beat the two large eggs and stir them into the butter mixture along with the teaspoon of almond extract and a pinch of salt, making sure the filling is smooth.

5. Spread the almond mixture evenly over the puff pastry, leaving about a half-inch border all around.

6. Place the second puff pastry sheet over the almond filling, gently pressing down around the edges to seal the layers together.

7. Brush the top with your lightly beaten egg for a nice glaze, and cut a few small slits to let the steam escape.

8. Bake for 25-30 minutes, or until the cake is puffed up and golden brown, then let it cool slightly before serving.

Equipment Needed

1. Oven (preheated to 200°C or 400°F)
2. Baking tray lined with parchment paper
3. A medium sized bowl for mixing
4. A whisk or fork to beat the eggs
5. A spatula to mix and spread the almond filling
6. A pastry brush for applying the glaze
7. A knife to cut small slits in the pastry

FAQ

• Q: How long does the cake stay fresh once baked?
  A: It will keep for about 2 to 3 days if you store it in an airtight container at room temperature. Its best to enjoy it the same day though.
• Q: Can i use store-bought puff pastry?
  A: Yup, definitely. Just make sure the pastry is thawed properly before you use it.
• Q: Is it possible to swap out the almond meal for something else?
  A: You can, but it will alter the flavor. Grinding some blanched almonds could be a good alternative if you dont have almond meal at hand.
• Q: How will i tell when the puff pastry is done?
  A: Look for that nice golden brown color and a little crispiness. If it still looks pale, it likely needs a bit more time.
• Q: Do i need to repaint the glaze if i make a second batch?
  A: Yeah, its a good idea to brush on the egg glaze for a shiny look each time. It adds a bit of flavor too.

French Epiphany Cake Recipe Substitutions and Variations

• Instead of puff pastry sheets, try using phyllo dough or even a pie crust if you’re in a pinch
• If you dont have unsalted butter, go ahead and use salted butter but remember to reduce the extra salt a bit
• Can’t find almond meal? Ground almonds or even cashew meal can work as a substitute
• If you’re out of almond extract, use vanilla extract instead for a different but tasty flavor
• Short on sugar? Honey or maple syrup can replace it, just adjust the wet ingredients slightly

Pro Tips

1. One trick is to chill the puff pastry before you start working with it. It makes it less likely to tear when you roll it out and helps keep that flaky texture intact. Trust me, getting that step right makes a big difference.

2. When you cream the butter and sugar, beat it a bit longer than you think you need to. You wanna end up with a super smooth, almost velvety mix. If you’re in a rush, you might skip this and then the almond mixture won’t blend as well.

3. Don’t skimp on that border around the almond filling. Leaving a good half-inch edge not only seals the top pastry real good but also gives it that awesome look when it’s baked. Plus, it prevents the filling from oozing out and making a mess.

4. Make sure you cut a few slits in the top before baking. It sounds obvious, but if you forget or do it too small, the steam might get trapped and mess up the puff. Opening up the steam is key to keeping the pastry light and crispy.