4Real Forums: Lovely Epiphany Cake Recipe

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Topic: Lovely Epiphany Cake Recipe

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Maggie
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Joined: Dec 01 2007
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Posts: 712

Posted: Jan 05 2010 at 10:54pm \| IP Logged

I was inspired by Joanna Bogle's show on EWTN to make a traditional, French Epiphany cake. This is the recipe we will be using, though, I cannot vouch for it since this is our first go at making a "galette". However, I love marzipan...so it should be good. Sugary goodness + puffed pastry = delicious.

Disclaimer: The measurements are in grams...since we have an electronic scale that does this for us, it is no problem...but this will probably be a bit of a problem for most of the American crowd. Unless you remember how to do those conversions in your head...I knew I should have paid more attention to Chem class!

Happy Epiphany!

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Wife to dh (12 years) Mama to dd (10) ds (8), dd (1), ds (nb) and to Philip Mary (5/26/09), Lucy Joy (12/6/09), and Margaret Mary (3/6/10) who entered Heaven before we had a chance to hold them.

JodieLyn
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Posted: Jan 05 2010 at 11:06pm \| IP Logged

Neat Maggie.

I'm hoping to make a Buche de Noel cake that I have a recipe for from my French teacher in high school

Quote:

Buche de Noel

preheat oven to 375*

need:
        towel sprinkled with 1/4-1/2c pwd sugar (from frosting)
        2 bowls
        waxed paper or bowl for flour
        jelly roll pan - greased and lined with parchment

        set cube of butter out to soften

Cake:
        2/3 c sifted flour
        1 t baking pwd
        1/4 tsp salt
        1/4 c baking cocoa

        4 egg yolks
        1/4 c sugar
        1/2 tsp vanilla

        4 egg whites
        1/2 c sugar


1) sift together flour baking pwd and salt and baking cocoa - set aside
2) beat egg yolk until thick and lemon colored. gradually beat in 1/4 c sugar; add vanilla - set aside

rinse beaters

3) beat egg whites until soft peak form, gradually add 1/2 c sugar and beat until stiff peaks form - fold yolk into whites
4) fold flour mixture into egg mixture
5) spread batter on parchment papered pan 375* for 10-12 minutes
6) immediately loosen sides and turn out on the towel, remove parchment paper, roll from the short end and cool on rack

when cake cools a little cut off 2 half inch strips from end and roll in a spiral - save

Filling:
        1/2 pint heavy cream
        1/2 c sugar
        1/2 tsp vanilla

whip heavy cream well, add sugar and whip more, add vanilla and whip until stiff - set aside

Frosting:

        1 lb pwd sugar, sifted (minus 1/4-1/2c for dusting towel)
        1 cube butter (softened, see above)
        5 T milk
        1 tsp vanilla
        1 square baking chocolate (1oz), melted

cream butter, add sugar and milk alternately, then vanilla and chocolate mixing well bewteen each addition.

unroll cake on plate
spread with whipped cream and re-roll
frost - place spirals on as stumps
glue any cracks with frosting
use fork to make bark and circles on end and stumps

I suppose it should have been done earlier.. but I'd hate to miss it just for that reason

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Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4

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-Sir Walter Scott

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