Snowy New Year’s cake | Its Value Is Not Only the Coin

The most beautiful “cake” of the year undoubtedly wins from the very beginning and that is the New Year’s cake. It hides the magic coin that becomes the apple of discord, everyone wants to win it but in the end only one is the lucky one.

He is considered the lucky one of the year. No matter how many sweets there are on New Year’s Eve, you can never miss their queen, which is the New Year’s cake. Fluffy with a sliced almond inside to break up the vanilla aroma. You can’t have a king cake without icing so we decorate it in various designs by sprinkling it on top.

Snowy New Year’s Cake | Its Value Is Not Only In the Coin

Irini from Paxxi

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Prep Time 30 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 16 pieces

Course: Dessert

Cuisine: Greek

Calories: 375

Ingredients Equipment Method

Ingredients

  

• 3 cups of soft flour
• 2 cups of sugar
• 1 cup of butter or phytin
• 1 cup of milk
• 1 cup of almonds blanched and coarsely chopped
• 6 eggs separated egg whites – yolks
• 1 shot of cognac
• 1 baking powder
• zest of a lemon
• 2 vanillas
• 2 tablespoons of icing sugar for the garnish

Equipment

• baking pan
• Saucepan
• Bowl
• Aluminum foil

Method

 

1. Put the almonds in a small saucepan with water to cover them and put them on the fire until they boil, leave them for a minute and remove them from the fire. Drain them and as they are hot and pull off the skin, it slips off and comes off, so it is easy to clean them all. Then cut them into 3 – 4 pieces each.
2. Then separate the egg whites from the yolks in two small bowls, while in another one mix the flour with the baking powder.
3. In the bowl of a mixer, add the butter and beat on high speed until it turns white. Add the sugar gradually, then one by one the egg yolks, the brandy, almonds, lemon zest and vanilla.
4. In a bowl, add the egg whites and whisk (or mixer) until they become a stiff, white meringue. Pour half of the meringue into the mixture and mix with the mixer. Then add the flour mixture alternately with the milk, starting and ending with the flour.
5. Preheat the oven to 180 degrees Celsius (356°F) on the rack and place parchment paper on the bottom of the baking pan.
6. Finally, remove the mixer and add the rest of the meringue, mixing gently with a spatula, from the bottom up, until the mixture is homogenized.
7. Bake for about 1 hour and 15-25 minutes. Once the pie is golden, after 50 minutes to 1 hour, cover it with aluminum foil and continue baking.
8. Remove and add the coin by pushing it (always in the same direction as you cut the pieces) from the surface with a knife to get it a little further in. After 15 minutes have passed, use a knife to loosen the walls of the king cake and flip it over on the platter. If the top is puffy, use a bread knife to cut and flatten it before turning it upside down on the platter so the cut side goes in the bottom. Remove the parchment paper and let the pie cool completely, about 1 hour.
9. Finally, decorate it either by sprinkling the icing sugar directly on the surface, or if you want to create a design, put it on top and then sprinkle it with icing sugar.

TIPS

1. The better the meringue is beaten, the fluffier the pie will be.
2. If you want to create a design with the icing, draw or print it on cardboard, cut it out, place it on the surface and then sprinkle the icing on top.
3. Fill the baking pan, leaving 1.5 cm (0.60 inch) of the top free (to allow it to rise). If there is any left over you can put it in an individual pan (bake together but less time).
4. Add the coin while it is still warm, so that it sinks into it and then turn it upside down on the platter so that nothing is visible.

ENJOY IT!