Today it is the day of Twelfth Night and tomorrow it is Epiphany. Epiphany is still a religious day here in Denmark, which has not been stopped by the Reformation in 1536 like many of the Roman Holidays. Epiphany is not a public holiday, where you will have the day off. For many families it is also the day, where all the Christmas decoration will be removed for good and packed down for the next festive season.
My French colleagues have introduced my and Danish colleagues to the French cake called "Gallet des Rois", which they have been bringing back to Denmark after their return from their Christmas holiday. So then I found this recipe on a Twelfth Night cake in Country Living issue January 2014, I knew at once, that I needed to bake this cake as a final closer to the Christmas period, where I also have packed down the received Christmas cards and all the postcards of 2013.
|Postcards of 2013|
I really like to receive postcards from my friends, when they are out travelling. There is nothing better to come from work and open your mail box and find a postcard inside it :-) It is good reminder, that you have some good friends, which like and care about you.
Twelfth Night cake a la Country Living:
- 100 butter - soft
- 100 g sugar
- 1 egg and 1 egg yolk
- 100 g ground almonds
- 2 tablespoon vanilla rum
- 500 g puff pastry
- 1 egg - beaten for glazing
- icing sugar - for dusting
- Heat up the (conventional) oven to 200'C.
- Whip the butter and sugar together using an electrical beater, until it is white and fluffy.
- Gradually beat in the eggs using the electrical beater.
- Fold in the ground almonds and rum, stirring by hand.
- As the commercial puff pastry is already rolled out in a thin layer, I decided to the keep the square shape. I placed one sheet of puff pastry on a baking tray covered with baking paper.
- Brush a border of 2.5 cm of the puff pastry with beaten egg.
- Place the filling in the inner part.
- Place the second sheet of puff pastry on top of the first puff pastry with filling.
- Seal the borders using the back-side of a spoon of knife.
- Glaze the upper layer of the puff pastry with beaten egg.
- Bake the Twelfth Night cake at 200'C in the upper part of the oven for 30 minutes.
- Cool down the cake and dust it with icing sugar.
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