Traditional King's Crown Cake

Discover the history of King's Crown Cake.

1. King's Cake dough

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

   • In the mixer bowl, combine the flour, milk, sugar, egg yolk, honey, rum, orange blossom water, fresh yeast, orange zest, and salt.
   • Next, knead at low speed for 5 minutes until all ingredients are well combined.
   • Now, increase the speed to medium-high and knead for 10 minutes until the dough becomes elastic.
   • Then, add the butter in small cubes and knead for another 10 minutes until fully incorporated into the dough, making it shiny and non-sticky.
   • Afterward, cover with cling film, perforate it, and place in the refrigerator until the next day.
   • The next day, remove the dough from the refrigerator, place it on your work surface, and gently deflate it.
   • Grease your hands with a little oil, shape the dough into a ball, and create a hole in the center using your index finger.
   • From the central hole, start stretching the dough with your hands, gently widening the hole until you form a ring of dough about 24 cm in diameter.
   • Place the dough on a baking tray lined with parchment paper, adjust it into a circular shape, and let it proof in a warm place until it doubles in size, about 2 hours.
   • The optimal proofing temperature for this dough is 27º C. If you don’t have a proofing box, replicate a similar environment by placing a pot of boiling water inside your turned-off oven. This will provide the ideal temperature and humidity for proper dough fermentation.

2. Vanilla Chantilly Cream

   • 600 g of cream (35% fat)
   • 100 g of icing sugar
   • 60 g of powdered whole milk
   • 5 g of vanilla

   • In the mixer bowl, start beating the very cold cream with the vanilla at medium-low speed.
   • As bubbles begin to form, gradually increase the speed.
   • When it starts to thicken, begin adding the icing sugar and powdered whole milk, both sifted, little by little.
   • Once all the icing sugar and powdered milk are incorporated, increase the speed and beat until stiff peaks form.
   • Transfer the Chantilly cream to a piping bag with a star tip and refrigerate for a few minutes before use.

3. Assembly

   • 30 g of sliced almonds
   • 20 g of candied orange
   • 20 g of white sugar
   • 10 g of orange blossom water

   • When the dough has doubled in size, brush it with beaten egg, sprinkle the flaked almonds on top, mix the sugar with the orange blossom water, and add small dollops onto the dough using a teaspoon.
   • Bake at 180º C for 20 minutes.
   • Remove from the oven and let it cool on a wire rack at room temperature.
   • Once the cake is completely cool, cut it in half with a serrated knife.
   • Place the bottom half on a plate and pipe the Chantilly cream generously over the surface.
   • Carefully place the top half over the cream and decorate with pieces of candied orange.
   • Store in the refrigerator until serving, and let it sit at room temperature for about 20 minutes before serving.

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