Three Kings Cake (Galette des Rois)

I thought this cake would be a great start to my project since it is supposed to be baked on the eve of Epiphany, the 6th of January. In Italy an old woman, La Befana, comes and visits all of the children. Here is the traditional Befana story...

La Befana was an old woman who lived in a small village in Italy. She was known throughout the village for her wonderful baking and the cleanliness of her kitchen. She was often seen sweeping the area in front of her home. And many had heard her say that she was so busy baking and cleaning that she rarely had time to do anything else.

One winter day, while La Befana was sweeping in front of her home, three travelers stopped to ask her for a drink of water. They told La Befana that they were astrologers (they were often called the three wise men) who were following a star to the birth place of the Christ child. She kindly gave them water and then invited them to dinner.

After dinner the astrologers prepared to continue their journey and asked her if she would like to come with them to see the Christ child. La Befana shook her head saying that she could not possibly take the time needed for such a journey. She was secretly itching to get back to her cleaning and cooking. She stood at her door and watched them leave.

La Befana went back to her sweeping. But hours later she began to feel that she had made a mistake. Maybe she should have gone with the 3 astrologers to see the Christ child. La Befana decided to follow them.

She quickly grabbed a basket and filled it with baked goods of all kinds. She then put on her shawl and with her basket and broom hurried off into the night practically running to catch up with the wise men.

La Befana traveled through the night but never caught up with the wise men. It is said that she ran and ran until she and her broom were lifted up into the air!

Ever since that night, La Befana is believed to fly through the night or run over the roofs in Italy on Epiphany eve. She stops at the home of every child, leaving them treats in their stockings if they are good and a lump of coal if they are bad.

The name Befana is said to be a mispronunciation of the Italian word epifania which stands for epiphany. La Befana still visits the children of Italy on the eve of January 6, Epiphany. She fills their stockings with candy or a lump of coal. It is also believed that she sweeps the floor before she leaves. Many households leave her a small glass of wine and a small plate of goodies.

I too baked a little something for La Befana. This cake is a traditional french puff pastry cake filled with almond paste. The almond taste is very Italian too, so I am sure she will enjoy it.

A bean is placed in the middle layer where the almond paste is, and whoever finds it gets a year of good luck. The bean has not been found yet, and I am giving lots of pieces away to neighbors and the like. I fear it will not be me getting the luck this year!

I had never made puff pastry, so it was all new to me. It was a really fun process, and extremely interesting to see the butter-y mixture turn into an actual dough. Don't be intimidated by all of the steps. It took some time, but it was not difficult. It was worth it too, because it was a delicious treat with some espresso!

Galette des Rois

1 puff pastry recipe (see below)

1 egg yolk, thinned with a drop or two of water

7 oz. almond paste

1 dry bean

1. Preheat oven to 350°F.

2. Divide the puff pastry in half; roll out to form two discs.

3. Place the first disc on a baking sheet. Spread a layer of almond paste on top. Place the bean inside and cover with the second circle of pastry.

4. Using a knife, create a decorative pattern on the top of the pastry and brush witht eh beaten egg yolk.

5. Bake for 20-25 minutes, until the top is nicely browned.

Puff Pastry

2 cups all-purpose flour

1/2 teaspoon salt

2 sticks of cold butter

a little over 1/2 cup of ice water

1. I a large mixing stir together flour and salt. Cut the cold butter into 1/2-inch-thick slices (not cubes). Add the butter slices to the flour mixture; toss till the butter slices are coated with the flour mixture and are separated. Pour ice water over the flour mixture. Using a spoon, quickly mix (butter will remain in large pieces and flour will not be completely moistened).

2. Turn dough out onto a lightly floured surface. Knead dough 10 times by pressing and pushing dough together to form a rough-looking ball. Shape dough into a rectangle (dough will still have some dry-looking areas). Make the corners as square as possible. Slightly flatten dough.

3. Working on a well-floured surface, roll the dough into a 9x7-inch rectangle. Fold crosswise into thirds to form a 7x3-inch rectangle. Give dough a quarter turn, then fold crosswise into thirds to form a 2 1/2x3-inch rectangle and to create 9 layers. Repeat the rolling, folding, turning, and folding process once more, forming a 2 1/2x3-inch rectangle. Wrap dough with plastic wrap. Chill for 20 minutes. Repeat the rolling and folding process two more times. Before using, chill dough for 20 minutes more.