Raspberry almond ruby chocolate king's crown cake

1. Rosco dough

   • 250 g strong flour
   • 100 g whole milk
   • 60 g butter
   • 55 g white sugar
   • 15 g egg yolk (1 pc)
   • 15 g honey
   • 15 g rum
   • 15 g orange blossom water
   • 12 g fresh yeast
   • 5 g orange zest (1/2 pc)
   • 2 g salt

   • In the bowl of a stand mixer, combine the flour, milk, sugar, egg yolk, honey, rum, orange blossom water, fresh yeast, orange zest and salt.
   • Next, knead on low speed for 5 minutes until all the ingredients are well combined.
   • Now, increase the speed to medium-high and knead for 10 minutes until the dough becomes elastic.
   • Then, add the cubed butter and knead for another 10 minutes until fully incorporated, and the dough looks shiny and no longer sticks to the sides of the bowl.
   • Afterwards, cover with cling film, pierce it, and place in the fridge until the next day.

2. Whipped ruby chocolate ganache

   • 600 g double cream (35% fat)
   • 250 g ruby chocolate
   • 5 g vanilla

   • Start by heating half of the cream along with the vanilla in a saucepan over medium heat.
   • Meanwhile, melt the ruby chocolate in a microwave-safe bowl in short bursts at low power.
   • When the cream starts to boil, remove from the heat and pour it over the melted chocolate in three additions, mixing well with a rubber spatula.
   • Next, add the remaining cold cream and emulsify the mixture using a hand whisk.
   • Afterwards, cover with cling film in direct contact with the cream and refrigerate for at least 4 hours, ideally overnight.

3. Raspberry coulis

   • 250 g fresh or frozen raspberries
   • 35 g white sugar
   • 1.5 g gelatine

   • Start by soaking the gelatine in cold water for about 10 minutes.
   • Meanwhile, in a saucepan, cook the raspberries together with the sugar over medium heat for about 10 minutes, until they break down, soften and release all their juice.
   • Then, remove from the heat, blend the raspberries and strain to remove the seeds.
   • Add the gelatine while the raspberry purée is still warm and mix well.
   • Allow to cool at room temperature and chill in the fridge for at least 4 hours.

4. Almond crumble

   • 40 g ground almond
   • 30 g plain flour
   • 30 g butter
   • 30 g brown sugar
   • 1 g salt

   • In a bowl, mix the softened butter with the ground almond, icing sugar, flour and salt until you obtain a smooth and lump-free dough.
   • Shape into a ball and refrigerate so the butter can firm up.

5. Assembly

   • 20 g chopped almond
   • 20 g fresh raspberries
   • 20 g icing sugar

   • The next day, take the dough out of the fridge, place it on your work surface and gently deflate it.
   • Grease your hands with a little oil, shape the dough into a ball, and poke a hole in the centre with your index finger.
   • From the central hole, start stretching the dough by rotating it and gradually widening the hole until you form a ring about 24 cm in diameter.
   • Then, place the dough on a baking tray lined with parchment paper, adjust it into a neat circle, and leave to proof in a warm place until it doubles in size, about 2 hours.
   • The optimal proofing temperature for this dough is 27ºC. If you don't have a proofing chamber, you can replicate similar conditions in your switched-off oven by placing a pan of boiling water inside. This will create the ideal temperature and humidity for proper fermentation.
   • Once the rosca has doubled in volume, brush it with beaten egg, scatter the almond crumble pieces and the chopped almond on top.
   • Now, bake with top and bottom heat at 180ºC for 20 minutes.
   • Afterwards, remove from the oven and let it cool on a wire rack at room temperature.
   • Once cooled, slice the rosca in half to obtain two discs of dough.
   • Next, take the raspberry coulis out of the fridge, stir it with a whisk and transfer it to a piping bag fitted with a 2-3 mm plain nozzle.
   • Take the ruby chocolate ganache out of the fridge, whip it until stiff peaks form, and transfer it to a piping bag fitted with a 2 cm plain nozzle.
   • Now, place the bottom rosca disc on a serving plate and pipe a thin layer of raspberry coulis over it, spreading it evenly with a spatula.
   • Next, pipe dots of the whipped ruby chocolate ganache all over the surface.
   • Pipe more raspberry coulis on top and place the top rosca disc back in position.
   • Finally, dust with a little icing sugar and decorate with some fresh raspberries.
   • Store in the fridge until ready to serve and let it sit at room temperature for about 20 minutes before serving.

Discover the history of rosco de reyes.

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