Skip to content

The dessert, French classic

King cake with frangipane

King cake with frangipane is a flaky pastry filled with almond cream, serving 6, with 30 minutes of active work spread over two days. The almond cream is made the day before and the cake is assembled the morning of, rated easy with a cost of €1.40 per person. Success depends on sealing the edges tightly so the filling doesn't escape while baking.

A golden, flaky cake filled with fragrant almond cream, with a hidden charm to crown the king or queen of the evening.

King cake with frangipane
For
6 people
Work
30 min
Total time
2 h
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€1.40
Calories per person
540 kcalcalculated by Kiloach, your weight coach

Under a golden, crackling puff pastry hides a soft almond cream, lightly spiked with rum, that melts in your mouth without feeling heavy. The contrast between the crisp top and the tender frangipane is what makes this dessert so satisfying, best served warm so the flavors come through fully.

This is the essential dessert of January, perfect for a family meal, a gathering with friends, or an Epiphany dinner. The hidden charm turns dessert time into a little game, bringing everyone together around the table before crowning the king or queen of the day.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 1 step
  2. The same day 2 steps, 10 min
  3. Before the guests arrive 1 step, 40 min
  4. When it's time to serve 2 steps

The day before, make the almond cream and chill it well. The morning of, assemble the cake in two steps, filling it and sealing the edges, then keep it in the fridge. Just before guests arrive, brush it with egg yolk and bake for 40 minutes, then glaze it with syrup and serve warm for dessert.

The ingredients

6 people

Dairy

  • Puff pastry, all butter 2
  • Softened butter 100 g
  • Eggs 2
  • Egg yolk for the glaze 1

Pantry

  • Almond flour 125 g
  • Sugaroften in the pantry 100 g
  • Dark rum 2 tbsp
  • Charm 1
  • Sugar for the glazeoften in the pantry 2 tbsp

Allergens Gluten, Lactose, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Mix the softened butter with the sugar, almond flour, eggs, and rum until you get a smooth almond cream, then chill it.

    Don't overbeat it, it would puff up and overflow during baking.

The same dayDuring the day, whenever you get a moment.

  1. Place a pastry round on a sheet of parchment paper, spread the cream leaving a three centimeter border, and hide the charm inside. 10 min

    Push the charm in sideways, it's easier to find when cutting the slices.

  2. Moisten the edge, cover with the second pastry round, seal firmly, and draw a diamond pattern with the tip of a knife.

    Run the knife tip lightly over the surface without piercing the pastry.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Brush with egg yolk, chill the cake for half an hour, then bake at 200°C. 40 min

    Let it rest well, cold puff pastry rises better.

When it's time to serveThe final touches, right in front of your guests.

  1. Take the cake out, brush it with sugar syrup so it shines, and let it cool slightly.

    Mix the sugar with a spoonful of hot water to get a glossy syrup.

  2. Place the golden crown on the cake and share it with your guests.

    Have the youngest guest hide under the table to call out who gets each slice, it's tradition.

Our tips to get it right

  • Keep both the almond cream and the puff pastry well chilled before assembling, the cake rises more evenly in the oven.
  • Lightly prick the center of the cake with a knife tip before baking, this lets steam escape and keeps it from puffing unevenly.
  • Check doneness by lifting an edge, the bottom should be golden and dry, not just the top.

The variations

  • Swap the almond flour for hazelnut flour for a frangipane with a toastier flavor.
  • For an alcohol-free version suited to kids, replace the rum with a spoonful of vanilla extract or orange blossom water.
  • Tuck in a few pieces of poached pear for a fruitier cake, a nice touch for a festive dessert.

What to serve it with

  • A dry or semi-dry cider
  • A scoop of vanilla ice cream
  • Tea or coffee on the side

Storage

The cake keeps for 2 days at room temperature under a cloth, or 3 days in the refrigerator in a closed container. It freezes very well unbaked, and can go straight from the freezer into the oven with a slightly longer baking time.

Questions about this recipe

Can you assemble the whole cake the day before and bake it the next day?

Yes, you can assemble the entire cake the day before and keep it unbaked in the refrigerator. Let it sit out briefly before baking so it isn't too cold going into the oven.

How do you get the cake to rise evenly?

Seal the edges tightly and crimp them with the back of a knife so they don't open during baking. Chilling the cake before baking also helps the puff pastry rise properly.

Can you replace the rum with something else?

Yes, you can use vanilla extract, orange blossom water, or simply leave it out if you're serving kids. The flavor will be slightly less pronounced but the texture stays the same.

Where should you place the charm so it doesn't show on top?

Push the charm into the side of the almond cream, never the center, so it stays hidden once the cake is sealed. Let your guests know it's hidden inside, so no one is caught off guard biting into it.

Can a king cake with frangipane be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 1 step, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a king cake with frangipane?

Allow 2 h in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a king cake with frangipane?

About 540 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a king cake with frangipane cost?

About €1.40 per person, that's €8.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu

Desserts for entertaining

See all
Light mango mousse The dessert

Light and fresh

Light mango mousse

  • 30 min of work
  • Prepared the day before
  • Easy, €2.50 per person

230 kcalcalculated by Kiloach

Chocolate Yule Log The dessert

French classic

Chocolate Yule Log

  • 1 h 15 of work
  • Prepared the day before
  • Medium, €2.60 per person

520 kcalcalculated by Kiloach