- 1 package (1/4 ounce) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1/2 cup warm milk (110° to 115°)
- 1/3 cup shortening
- 1/3 cup sugar
- 1 teaspoon salt
- 1 egg
- 4 to 4-1/2 cups all-purpose flour
- 2 cans (12-1/2 ounces each) almond cake and pastry filling
- 3 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 3 to 4 tablespoons water
- Purple, green and gold colored sugar
- In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 16-in. x 10-in. rectangle. Spread almond filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat with remaining dough and filling. Cover and let rise until doubled, about 1 hour.
- Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over cooled cakes. Sprinkle with colored sugars. Yield: 2 cakes (12 servings each).
Reviews for Mardi Gras King Cake
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"This King Cake is NOT Slovenian POVETICA or Croation PROSTA POTICA !In the region I grew up in, our Slovenian and Croat great-aunts and many local women made POVETICA. It is rolled out on a sheet or cloth until it is almost paper-thin and stretched to the size of the table. Then it's filled and carefully rolled up like a jellyroll. It is quite large and MUCH more time consuming than this King Cake. Although both bear strudel-like layers, they are nothing alike."
"Made this a few times and it's been devoured each time. It works with different fillings as well- apple and cherry seem to be the favorites"
"The best King Cake by far. The only change I would make is use 1 can of the almond cake filling. It is just too much with 2 cans. I would make it again!"
"This was wonderful. We normally get our king cakes from Gambino's bakery in New Orleans but this year I made them. I modified the recipe a bit by only using one can of almond paste split between the two cakes. I also added cream cheese spread over the almond paste. Excellent!"
"My granddaughter and I had fun making one very similar to this. I'll let you know how this one turns out."