kings cake

Russian Korolevsky Cake (King'S Cake)

extra large eggs (at room temperature)

sugar

sour cream

flour

tsp baking soda

tsp vinegar

cocoa powder

Tbsp poppy seeds

walnuts (toasted & chopped)

sweetened condensed milk (cooked and at room temperature)

unsalted butter (at room temperature)

Russian Korolevsky Cake (King's Cake)

Cake Prep Instructions:

Grease and generously flour a 9" non-stick cake pan.

On a dry skillet, over medium-high heat, toast 1 cup of walnuts until lightly golden then chop into small pieces.

Prep:

In the bowl of an stand mixer with a whisk attachment, beat together 2 eggs and 1 cup sugar until pale yellow (4 minutes on medium/high speed). Reduce the speed to low and add 1 cup flour. Mix until well-blended.

Put 1 cup sour cream in a large measuring cup. In a small ramekin, combine 1 tsp baking soda with 1 tsp vinegar. It will fizz up, then stir it right away into the sour cream.

The sour cream will start to visibly rise. Once you notice it rising, mix it into the cake batter using a spatula.

In the first cake batter, mix in 1 Tbsp cocoa. Repeat steps 1-3 but In the second cake batter, mix in 2 Tbsp poppy seeds and in the third cake batter, mix in 1/2 cup toasted, chopped walnuts.

Pour batter into prepared cake pan and bake at 380˚F for 20-22 minutes or until the top is golden and a toothpick comes out clean. Let cake layers cool to room temperature.

Frost the top of each layer (see frosting instructions below)

Sprinkle the top with the remaining 1/2 cup chopped walnuts

How to Make Each Cake Layer: Preheat the Oven to 380 ˚ F (read note before starting)

Using a whisk attachment, beat together on high speed the cooked sweetened condensed milk and 2 sticks of butter for 3 to 4 minutes until fluffy. Frost once the cake is cooled to room temperature.

Frosting Instructions:

A lightly spiced, fluffy Christmas cake filled with fruit and nuts. A speciality in Portugal, Bolo Rei or Portuguese Kings Cake, is super easy to bake at home, so get ready to make your Kings Cake &quot;crown&quot; this holiday season!

Bolo Rei (Portuguese Christmas Kings Cake)

plain flour / all purpose flour

tbsp dried yeast ((around 14 grams dried yeast))

butter

eggs

egg (whisked - for basting)

salt

lemon zest (from 1 lemon)

ml milk

ml port wine (or brandy or sweet sherry)

g nuts

g fruit

Sprinkle icing sugar / powdered sugar

strawberry jam ((jelly))

tsp water

Place the chopped candied fruit and raisins in a bowl with the port to infuse.

Rest

Mix the yeast with warm milk and let rest in a warm place for 5-10 minutes until slightly frothy on top.

Knead

In a large bowl, mix the flour, sugar, lemon zest, butter, whole eggs and salt. Then pour in the yeast milk and knead together.

Once mixed, add in the port and fruits mixture and the chopped nuts. Knead together until well combined.

1st Rise

Mould the dough to be rounded or in a ball shape within the bowl, scraping down the edges and slightly sprinkle with flour before covering it over with cling wrap and a cloth. Allow to rise to double the size. This should take around 1.5 hours, depending on your climate.

2nd Rise

Line a baking tray with paper and a light sprinkling of flour. Place the dough onto the tray, forming a ring or &quot;crown&quot;, without handling the dough too much. Place a cup or dish in the centre to keep the ring from closing up. Allow to rise for another 30min - 1 hour.

Preheat

Baste

Baste with whisked egg and garnish with remaining nuts, dried fruit slices and icing sugar.

Bake

Pop in the oven and bake for 35 to 45 minutes.

Glaze

Optional: Brush the top with the jam and hot water mix to add a finishing shine before serving.

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Russian Korolevsky Cake (King'S Cak...

Bolo Rei (Portuguese Christmas King...

Top 2 kings cake recipes from across the web

The most viewed kings cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Russian Korolevsky Cake (King'S Cak...

Bolo Rei (Portuguese Christmas King...

The most viewed kings cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine