Ingredients
Filling
| whole eggs |
2
|
| Egg yolk (reserve egg white for decorating) |
1
|
| Almond flour |
2 cups
|
| Granulated sugar |
3/4 cup
|
| Butter, softened |
4 tbsp
|
| Vanilla extract |
1/2 tsp
|
| Ground nutmeg |
1/8 tsp
|
| Ground cinnamon |
1/2 tsp
|
Cake
| 8oz packages croissant rolls, left whole |
2
|
Decorating
| Egg white |
1
|
| Powdered sugar |
1 1/2 cups
|
| Vanilla extract |
1/4 tsp
|
| Green, yellow, and purple sanding sugar |
1
|
| Small plastic baby |
1
|
Directions
Filling
- PREHEAT oven to 375℉.
- In a food processor, COMBINE almond flour, butter, sugar, vanilla, nutmeg, and cinnamon. BLEND until a crumbly paste forms, about 1-2 minutes.
- ADD two eggs and one additional yolk to the food processor. MIX until fully combined into a thick, smooth paste, scraping the sides and bottom of the container as needed. Set filling aside.
Cake
- On a piece of parchment paper, LAYER both packages of croissant dough, one on top of the other. COVER with a second piece of parchment and ROLL out to an 11 x 18-inch rectangle. If dough begins to stick to the parchment, gently PEEL the top layer off, LAY it back down, FLIP the dough over, and REPEAT, releasing the parchment on the other side. CONTINUE rolling out.
- REMOVE the top layer of parchment and SPREAD filling evenly across the dough, leaving roughly an inch border.
- Starting from a long side, ROLL the dough into a tight cylinder, leaving the seam on the bottom.
- BRING edges together to form a ring on the center of the parchment, keeping the seam on the bottom, and lightly PRESS the edges to seal together.
- TRANSFER to a sheet tray and BAKE for 35 minutes, turning halfway through.
- ALLOW to cool fully.
Decorating
- In a stand mixer fitted with a whisk attachment, COMBINE egg white and vanilla, and WHISK on medium-high speed until soft peaks form.
- STOP the mixer, ADD sugar, and MIX on low just until combined. INCREASE speed to high until thick ribbons form, about 3-5 minutes.
- Before icing the cake, if desired, TURN the cooled king cake over, CUT a small slit, and ADD plastic baby.
- TURN the cake back over, SPREAD icing over the top, and DECORATE with colored sanding sugar in alternating sections.