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Bataille FoodDéfi CulinaireEgg yolkKing's GaletteLayer CakesSweet CakesWinterWinter Baking | January 8, 2025

“Galette des Rois” Frangipane Layer Cake (Bataille Food #133)

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Indulge in the rich flavors of this Frangipane Layer Cake, crafted with vanilla custard and a rich almond cream – reminiscent of the beloved “Galette des rois”! Perfect for special occasions or simply to treat yourself, this cake brings a touch of French sophistication to any table. Who are you sharing this delightful dessert with?

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Looking for some inspiration?… For more Galette des Rois Recipes, click HERE! ; for more Frangipane Recipes, click HERE! ; for more Almond Cake Recipes, click HERE! ; and for more King Cake Recipes, click HERE!

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“Galette des Rois” Frangipane Layer Cake

bakingwithnessa
Indulge in the rich flavors of this Frangipane Layer Cake, crafted with vanilla custard and a rich almond cream – reminiscent of the beloved "Galette des rois"! Perfect for special occasions or simply to treat yourself, this cake brings a touch of French sophistication to any table. Who are you sharing this delightful dessert with?
Print Recipe Pin Recipe
Prep Time 20 minutes
Bake Time 25 minutes
Total Time 45 minutes
Course Sweet Cake
Cuisine France
Servings 12

Equipment

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Round (S) Flexipan®
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Round (M) Flexipan®
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Baking Sheet (M)

Ingredients
 

VANILLA CUSTARD

  • 4.59 oz (130 g) milk
  • 1 tsp (5 g) Vanilla bean paste
  • 1 egg yolk
  • 1.06 oz (30 g) granulated sugar
  • 0.71 oz (20 g) corn starch

ALMOND CREAM

  • 3.53 oz (100 g) butter (Softened | At Room Temperature)
  • 2.47 oz (70 g) powdered sugar
  • 1 egg (At Room Temperature)
  • 4.59 oz (130 g) almond flour
  • 1 Tbsp (13 g) almond extract

MUFFIN BATTER

  • 7.05 oz (200 g) granulated sugar
  • 5.29 oz (150 g) butter (Softened | At Room Temperature)
  • 2 eggs (At Room Temperature)
  • 10.58 oz (300 g) all-purpose flour
  • 1 Tbsp (12 g) baking powder
  • 1/16 tsp (0.38 g) sea salt
  • 10.58 oz (300 g) milk (At Room Temperature)

MASCARPONE FROSTING

  • 4 oz (115 g) Mascarpone cheese (At Room Temperature)
  • 2.12 oz (60 g) powdered sugar
  • 4.24 oz (120 g) heavy cream (Very cold)
  • 1/2 tsp (2.5 g) vanilla bean paste
  • 1 tsp (4 g) almond extract
  • Sprinkles (NYE Themed)

Instructions
 

VANILLA CUSTARD PREPARATION

  • In a medium sauce pan, on medium low, bring the milk and the vanilla bean paste to a boil. Set aside.
    4.59 oz milk, 1 tsp Vanilla bean paste
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  • In a mixing bowl, whisk the egg yolk together with the sugar. Add the corn starch. Then, slowly incorporate your vanilla/milk mixture.
    1 egg yolk, 1.06 oz granulated sugar, 0.71 oz corn starch
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  • Return the preparation to your sauce pan and continue stirring until the custard begins to thicken.
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  • Remove from the heat and transfert it to a clean plate. Film to contact. Set aside to cool down while preparing the almond cream.
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ALMOND CREAM PREPARATION

  • In another mixing bowl, beat the butter together with the powdered sugar. Add the egg, almond flour and almond extract. Set aside.
    3.53 oz butter, 2.47 oz powdered sugar, 1 egg, 4.59 oz almond flour, 1 Tbsp almond extract
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FRANGIPANE PREPARATION

  • To make your frangipane, simply incorporate the vanilla custard to the almond cream. Set aside while preparing the rest of the recipe.
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MUFFIN BATTER PREPARATION

  • In a mixing bowl, beat the sugar together with the butter until creamy. Add the eggs. Combine the all-purpose flour, baking powder and sea salt. Then, mix in the milk and sea salt. Set aside.
    7.05 oz granulated sugar, 5.29 oz butter, 2 eggs, 10.58 oz all-purpose flour, 1 Tbsp baking powder, 10.58 oz milk, 1/16 tsp sea salt
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  • Incorporate the frangipane preparation to the muffin batter. Mix until combined.
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  • Pour the batter into both molds (7-inch | 18 cm and 9-inch | 22 cm) about 1/2 full, they will rise while being baked.
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BAKE!

  • Preheat oven to 350F/180C.
  • Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 22 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.
    Once your "Galette des Rois" Frangipane Cakes are out of the oven, let them cool down for 10 minutes before demolding onto a cooling rack.
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MASCARPONE FROSTING PREPARATION

  • In a mixing bowl, add the softened mascarpone cheese and beat on high until light and fluffy, about 2 minutes. Mix in the powdered sugar until combined.
    Add the cold heavy cream, vanilla bean paste and almond extract. Beat until fluffy. Set aside.
    4 oz Mascarpone cheese, 2.12 oz powdered sugar, 4.24 oz heavy cream, 1/2 tsp vanilla bean paste, 1 tsp almond extract
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ASSEMBLY

  • Once your cakes have completely cooled, slice the tops. Set the scraps aside to snack on, they are delicious!
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  • Divide the mascarpone cream between both cakes, use an off-set spatula so you have a thin layer of cream on top.
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  • Add sprinkles on top of the large cake just enough to cover the frosting which will be visible once the layer cake is assembled. Then, add the sprinkles on top of the smaller cake to cover the frosting entirely. NOTE: For this recipe, I used two different types of sprinkles.
    Sprinkles
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  • To assemble – Place the larger cake on top of a plate. Then, place the smaller cake in the center. Enjoy & Bon Appétit!
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Video

Special Notes

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Nutrition

Nutrition Facts
"Galette des Rois" Frangipane Layer Cake
Amount Per Serving
Calories 550 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 17g106%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 127mg42%
Sodium 291mg13%
Potassium 115mg3%
Carbohydrates 56g19%
Fiber 2g8%
Sugar 33g37%
Protein 9g18%
Vitamin A 939IU19%
Vitamin C 0.1mg0%
Calcium 163mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Almond Cake, almond cream, bon cook, custard cream, easy french recipe, frangipane, frangipane cake, Galette des Rois, gâteau des rois, guy demarle, King’s Cake
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!

Note: For this recipe, I inspired myself from my “Galette des Rois” Frangipane Muffins ; if you have not tried this recipe, you are in for a treat! Enjoy! ~Nessa

Ce Gâteau des Rois confectionné avec une crème pâtissière à la vanille et d’une riche crème d’amande rappelle la bien-aimée Galette des rois! Il est parfait pour les occasions spéciales ou simplement pour se faire plaisir. C’est le gâteau préféré de ma Maman.

Avec cette recette, je participe au défi culinaire la “Bataille Food” originellement crée par Jenna du blog Bistro de Jenna. Ainsi qu’Hélène du blog Keskonmangemaman, administratrice de la page Facebook de la Bataille Food.

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Le mois dernier Viviane du blog Quoiqu’on mange? a nominé Florence du blog Flo en cuisine pour être notre nouvelle marraine. Alors pour la 133ème édition de la Bataille Food Flo nous a choisi un thème qui je pense va plaire à beaucoup: “Mon Anniversaire” Présentation de la 133ème édition ICI!

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Voici la liste des participants de la Bataille Food #133, allez voir les belles choses qu’ils ont réalisé:

  1. Florence du blog Flo en cuisine
  2. Alicia du blog Bal des Saveurs
  3. Delphine du blog Oh, la Gourmande
  4. Michelle du blog Plaisirs de la Maison
  5. Christelle du blog La cuisine de Poupoule
  6. Virginie du blog Ca ne sent pas un peu le brûlé là?
  7. Hélène du blog  Keskonmangemaman?
  8. Vanessa du blog Popote de Petit Bohnium
  9. Babeth du blog Babeth Cuisine
  10. Catalina du blog Le Blog de Cata 
  11. Michèle du blog Croquant Fondant Gourmand 
  12. Nessa du blog Baking with Nessa
  13. Irisa du blog Cuisine et Couleurs

A très vite pour connaitre notre nouvelle Marraine ou Parrain! Bises, ~Nessa

La liste des précédentes éditions : 

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