Magic galette des rois

Magic galette des rois

Magic Cakes
30 mins
Cooking time
65 mins
Valéry Guédes


Quantity Ingredient


Quantity Ingredient
150g petit beurre biscuits
30g ground almonds
50g salted butter, melted
2 pinches fleur de sel


Quantity Ingredient
3 eggs, separated
110g caster sugar
90g butter
1 teaspoon bitter almond extract
1 tablespoon rum, (optional)
80g plain flour
pinch salt
350ml almond milk


Quantity Ingredient
24 cm cake tin, lined with baking parchment


  1. Preheat the oven to 150°C.
  2. For the base, blitz all the ingredients together until smooth and pour in the crumbly mix into the lined caked tin. Press down on the mixture with the back of a tablespoon to spread it evenly over the bottom of the tin. Bake in the oven for 10 minutes.
  3. For the topping, beat the egg yolks with the sugar until the mixture whitens. Melt the butter and pour it into the mixture followed by the almond extract and rum, if using. Then add the flour and salt. Beat for a few minutes more, then pour in the almond milk little by little, whisking constantly.
  4. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Pour the batter onto the biscuit base, then smooth the surface with the blade of a knife. Bake in the oven for 55 minutes. When the cake comes out of the oven it will wobble slightly. Before turning it out, leave it to set in the fridge for at least 2 hours. Serve chilled or gently reheated!

Chef’s tip

  • Dust the cake with icing sugar and decorate with toasted almond flakes.
simple cakes
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