Cake, sugar is just a bite away, is just a bite away ! – The Gourgandines
A few months ago, we saw the Rolling Stones on stage, embraced their epicness for almost 3 hours… and had a major blackout. They started us up and we never really went down. We feel better now, though (Do we ? Do we really ?! #denial) and thus, we have decided it’s more than time to pay our tribute to our beloved Kings of rock & blues. It took us a loooong time to get the right idea. Turns out, the answer was right under our noses, buried into the Louisiana swamp. As always.
OMG we saw Keith Richards !!!
What are we talking about ? Ah, yes, pastry.
OMG we saw Mick Fucking Jagger !!! Bloody hell, we said “fuck” in a well-mannered blog !
Anyway, we had an epiphany*. We had to create a outrageously good-looking cake with rich flavours, a brilliant mix of peaceful wisdom and eternal youth fury, in a word : a cake made for Rock Royalty. No doubt about it, the only cake worthy of the Stones had to be a King Cake. Et voilà !
As you may or may not know, the King Cake originates in Louisiana, just like blues music. And its preparation takes a lot of rolling. Like, really a lot.
A classic reinterpreted by yours truly.
The Rolling Stones Doom & Gloom King Cake
Rider for 1 Divine Brioche
- 13 cl hot milk
- 25 g butter
- 170g flour + 150g cornstarch + 25g almond powder
- 8 g baker yeast
- 8 cl warm water (Careful, 24° tops or you’ll become a yeast killer)
- 50 g sugar
- 1 egg
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 vanilla pod
- 1 teaspoon grated lemon peel
For the filling
- 110 g brown sugar **
- 1 teaspoon cinnamon
- 1/2 tablespoon ginger
- 40 g almond powder
- 30 g flour
- 35 g raisins macerated in apple juice for 30 min
- 60 g butter
For the glaze
- 1 egg whites
- 150 icing sugar
- 1 tablespoon lemon juice
- Sugar and food coloring
Dissolve yeast in warm water. Melt butter in warm milk. Allow to cool down then add to the yeast.
Add the eggs and mix gently.
Mix the flour, the cornstarch, the spices, the lemon, the sugar and the almond powder, then add to the rest and beat until smooth.
Time to roll the dough in shape of a stone ball ! Then place dough in large, greased bowl and cover with a towel. Let it rest for at least 1h at room temperature. The dough should double in bulk.
You now have plenty of time to prepare the filling by mixing all the ingredients. Or move like Jagger. Or both…
Roll out the dough on a floured surface (The correct measures ? 20 x 40cm). Spread the filling on it. Roll again and make a giant ring, my pressssious.
Then place your masterpiece it in the fridge, and wait for another hour or more. Do as you want, sugar, as long as it double in bulk.
Time to set fire to your kitchen mind ! Bake your brioche in the oven at 180°, for 30 minutes.
It’s ready. Allow your creation to cool down. Prepare your icing, color your sugar and make it beautiful (well, prettier, because, at this point, your King cake is already gorgeous and smell like heaven, right ?).
Eat and get your much deserved satisfaction.
*King cake, epiphany… Epiphany, King Cake ! Uh ? (#queenofjokes #sorrynotsorry)