Thursday already! I don’t know about you, but the weeks go by, and I don’t see them passing. With the weekend coming up, I’m already thinking about the treats I’m preparing, and I also feel that it’s time to tell you about the cake I made last week. Who knows, maybe you’ll put it on the menu in the next few days.
For once, I wanted to try a different kind of cake rather than the traditional one. For this first one, I didn’t go too far. I replaced the almond with hazelnut and added a hint of citrus to give a little pep. Well, it works! I do have one small question, though: is it still a galette? I would honestly say that I can’t answer. The galette is such a classic that it seems complicated to change it. What I can tell you without a doubt: it’s good, full of flavours and very rich. It’s an excellent alternative to try something else. I have to say that we are going to eat a few galettes between now and the end of January, so we might as well vary a bit. Besides, I already have another idea for this weekend, to be continued…
HAZELNUT & LIME KING CAKE
- 2 puff pastry homemade or store-bought
- 70 g hazelnut powder see note
- 50 g of hazelnut paste see note
- 80 g of butter pommade
- 80 g of sugar
- 1 egg slightly beaten
- 2 zest of lime
- 1 pinch of salt
Pour la dorure
- 1 egg yolk
- 1 teaspoon of milk
- Roll out your puff pastry to a height of about 2 mm, and form 2 rounds of about 23 cm in diameter (you can use a pie ring to help you get the same size). Set aside in the refrigerator until you are ready to prepare the cake.
- Work on the butter with a fork. Add the egg and mix well.
- Mix in the flour and sugar. Then add the hazelnut powder and paste, and the zest. Mix until you have a smooth paste.
- Place the first dough on a baking sheet lined with parchment paper. Spread the filling evenly over the surface of the dough, leaving a border of about 1.5 cm.
- Place the bean in the filling, right at the edge (to reduce the risk of cutting into it).
- Moisten the edge of the dough with a very small amount of water, then place the 2nd circle on top. Seal the 2 pieces of dough by pressing the edge with your fingers.
- Put the cake in the refrigerator for 30 minutes.
- Preheat oven to 200°C (400°F).
- Take out the cake. Brown it with the egg yolk mixed with the milk. Make a small hole in the middle of the cake to allow moisture to escape during cooking. With a sharp knife, make the decoration of your choice on the top of the cake (you have to make cuts but be careful to avoid cutting the dough).
- Bake for about 30 to 40 minutes.