Mardi Gras King Cake
This frosted king cake is the highlight of our annual Mardi Gras party. If you want to hide a token inside, do so by cutting a small slit in the bottom of the baked cake…and remember to warn your guests! —Lisa Mouton, Orlando, Florida
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Total Time
Prep: 40 min. + rising Bake: 20 min. + cooling -
Makes
2 cakes (12 servings each)
Reviews
This has become my standby! I used an apricot/raisin/pecan filling last time. It hardly cools off before it's gone! Easy and for a yeast dough, very quick. ENJOY!
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!
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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.
This is also called Potica.....Slavic bread that is sweet enough to be called a cake. My aunt was always making this treat for us.
This recipe, though not anything like a "cake" (more like a pastry) was very good! I made one cake for a Mardi Gras themed birthday party and the other I took took work where it promptly disappeared! I was a little time consuming, but well worth it.I would suggest letting the icing cool a bit to thicken up some before pouring (or just make it thicker). Otherwise most of it will run off the cake. The sugar coating needs to be added quickly as well so it can adhere to the icing before the icing dries.To get the coloring in the picture, you will need a LOT of sugar.
This recipe was fun to prepare, and everyone enjoyed the bread. Very rich with the almond pastry filling! I'm not sure why this is called a "cake"--it is definitely a sweet bread, but no matter the name, it is a treat!