• Line a 7-inch | 18 cm round mold and a 9-inch | 22 cm round mold on top of a baking sheet, set aside. NOTE: For this recipe, I used my Flexipan Round Molds placed on top of a medium perforated baking sheet. Set aside.

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
  
• 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
  
• Return the preparation to your sauce pan and continue stirring until the custard begins to thicken.
  
• Remove from the heat and transfert it to a clean plate. Film to contact. Set aside to cool down while preparing the almond cream.
  

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
  

FRANGIPANE PREPARATION

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

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
  
• Incorporate the frangipane preparation to the muffin batter. Mix until combined.
  
• 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.
  

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.
  

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
  

ASSEMBLY

• Once your cakes have completely cooled, slice the tops. Set the scraps aside to snack on, they are delicious!
  
• Divide the mascarpone cream between both cakes, use an off-set spatula so you have a thin layer of cream on top.
  
• 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
  
• To assemble - Place the larger cake on top of a plate. Then, place the smaller cake in the center. Enjoy & Bon Appétit!