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To make the cakes: Preheat the oven to 325°F. Lightly grease two 9" round pans or line with parchment paper rounds. Beat the sugar and eggs together until they're light and fluffy, about 2 minutes at medium-high speed using an electric or stand mixer. Slowly beat in the vegetable oil.
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Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon zest, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top.
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Preheat the oven to 400°F (200°C). To make the crust, use a large bowl as a guide to cut a circle that's 10 inches [25 cm] in diameter, or smaller, from each puff pastry sheet. Keep one pastry circle in the fridge and use the other to start assembling the pithivier.
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Bring ends of the roll together to form into a ring, pinching ends together trying to make an evenly seamless ring. Cover with plastic wrap or a damp towel and allow to rise for an hour in a draft-free place. Preheat oven to 375°F. Brush the risen King Cake with egg wash on all sides and bake for 20 minutes.
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Preparation of the French King Cake: Preheat oven to 450°F. Buttered large baking sheet (not dark metal). 1. In a food processor, purée the almond paste, sugar, butter and pinch of salt until smooth. 2. Add 1 egg, vanilla and almond extracts and purée until incorporated. 3. Add the flour and pulse to mix it in.
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Form a circle with the dough pinching the ends together. Place the dough inside a cake pan lined with parchment. Allow the dough to rise for 1-2 additional hours. Cute the dough with scissors every 1 inch or so to vent. Beat the egg to make a wash, and brush on top of pastry prior to baking.
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Unfold pastry sheet on a lightly floured surface or Silpat. If pastry cracks when unfolding, sprinkle the crack with water and press the edges together to seal. If necessary, use a rolling pin to roll the pastry sheet to 9 inches wide. Cut pastry sheets into two 9-inch circles. (Use a round 9-inch cake pan as a guide.)
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The King Cake Lady's king cake, available only at the Fulshear Farmers Market, was voted the No. 2 best king cake in Katy. Courtesy/The King Cake Lady Proud Pie
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How to make the cake. Step 1. Step 2. Step 3. Combine sour cream, butter, salt, and 2 tablespoons of sugar in a pan. Heat until the butter has melted. Combine remaining sugar, yeast, and warm water. Combine sour cream mixture and yeast mixture in a bowl of a stand mixer with a dough hook attached.
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Preheat oven to 325 degrees. Bake the pie crust until lightly browned, about 15 mins. Allow to cool completely. In the bowl of a mixer, beat cream cheese with sugar, salt, nutmeg, cinnamon, vanilla, and lemon zest. Add eggs one at a time, then add in the heavy cream, rum, and lemon juice. Stir until well combined.
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Add the dry ingredients including the yeast to the cake pan and whisk to combine. Add the milk, melted butter, oil, and beaten egg. Whisk to combine and use a spatula to coax any flour from the corners of the pan. Allow to batter to rest in the pan for 10 to 15 minutes. While the cake rests, make the cinnamon topping.
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For the filling: Add the cream cheese, confectioners' sugar, orange juice, cinnamon, salt and nutmeg to a medium bowl. Mix with a hand-held mixer or rubber spatula until completely combined and.
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If you prefer a classic Mardi Gras-style king cake, the bakery also offers those for the same price with fillings like Bavarian, chocolate, and cream cheese. $69 for a 10-inch cake (includes shipping) poupartsbakery.com; 1902 W. Pinhook Road Lafayette, LA 70508; 337-232-7921.
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Preheat oven to 325 degrees. In the bowl of a mixer, beat cream cheese with sugar, salt, nutmeg, cinnamon, vanilla, and lemon zest. Add eggs one at a time, then the cream, rum, and lemon juice.
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Position a rack in the center of the oven and heat to 425 F. Line a rimmed baking sheet with parchment paper. Roll out 2 sheets of puff pastry and cut into 2 (11-inch) discs. Place one disc on the prepared baking sheet. Spread an even layer of almond cream, leaving a 1-inch border around the edges.
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Pinch the ends together. Cover and let rise for about an hour, until it's puffy. Preheat the oven to 350°F while the dough rises. Whisk the reserved egg white with 1 tablespoon water (egg wash), and brush it over the risen cake. Bake the cake for 20 minutes, then tent it lightly with aluminum foil.