- 250 g white spelt flour, Type 630
- 5 g sea salt
- 150 g ice-cold butter
- 150 g ice-cold water
For the filling:
- 165 g butter softened at room temperature
- 115 g powdered raw cane sugar
- 1 pinch of sea salt
- 3 eggs
- 150 g blanched ground almonds
- 3 tsp. rum
For the egg wash:
- 1 egg yolk
- 1 tbsp. milk
- a little spelt flour for the work surface
- Combine the flour and salt in a mixing bowl and grate the butter on top. Quickly rub the flour and butter into a crumble. Add the water and quickly knead into a smooth dough ball Wrap in cling film and chill for an hour.
- Roll out the dough 1 cm thick on a lightly floured work surface, so as to form a rectangle three times as long as it is wide., e.g. 15 x 45 cm. Fold the dough on itself from both sides to create three-layer square. Turn the dough 90 degrees, roll it out into a rectangle like the first time and then fold again. Wrap the dough in cling film and chill for an hour. Then roll it out again twice using the same method and chill for another hour. Roll out and repeat again, and then chill for one hour one last time.
- In the meantime, whip the butter with the powdered sugar and salt until creamy. Whisk the eggs a little before stirring them in gradually. Last, stir the almonds and rum into the cream.
- Preheat the oven to 180 °C (fan-assisted mode). Line a baking tray with greaseproof paper.
- Divide the dough in half. Roll out half of the dough about 4 mm thick. Cut out a 28 cm Ø disk using a cake tin base of the same size as a template. Using a cake server, lift the dough onto the baking sheet. Evenly spread the filling on top, leaving a 3 cm margin. Roll out the second half of the dough according to the same instructions. Brush the edge of the base with water. Place the other disk of dough on top like a lid and carefully pinch the edges together. To decorate, squeeze the edges with two fingers 5 cm apart, using a small knife to pinch them in right in between to create a scalloped edge. Prick the middle of the cake two or three times with a needle to allow the steam to escape during baking. Whisk the egg yolks with the milk to make an egg wash and use to brush the surface. Bake the cake for about 30 minutes until golden brown. Cool on a rack and serve fresh if possible.
Recipe: Theresa Baumgärtner
If you're in a hurry: Take two butter puff pastry disks measuring Ø 28 cm out of the fridge. The Galette des Rois is traditionally baked for Epiphany, with a little porcelain figure hidden in the filling. The person who finds it is named 'king' for the day and gets to wear a paper crown.