Cream Cheese-Filled King Cake
This recipe is from Southern Living. I made 2 rather small king cakes. The only thing I did differently was to add about 2 oz of almond paste to the filling mix and, after I spread it on the dough I sprinkled it with a couple of handsful of sliced almonds. They came out GREAT. Make sure you use bread dough (makes the "cake" more tender). Oh, and as to the colors on the cake, the story is that Rex selected the official Mardi Gras colors in 1872. The 1892 Rex Parade theme Symbolism of Colors gave meaning to the colors: purple represents justice; green, faith; and gold, power. When sprinkling the sugars on top of the cake, the green and "gold" (yellow) are relatively easy to find. . .I bought red and blue and was gonna mix them, but then I found some edible purple "glitter." Took hours (it's a yeast bread, after all), but it was fun, if messy, and they really turned out well! Give it a shot y'all. . .you might enjoy it!
Prep: 30 min.; Cook: 10 min.; Stand: 5 min.; Rise: 1 hr., 30 min.; Bake: 16 min. This recipe uses bread flour, which makes for a light, airy cake. You still get tasty results with all-purpose flour--the cake will just be more dense.
1 (16-ounce) container sour cream
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 tablespoon sugar
2 large eggs, lightly beaten
6 to 6 1/2 cups bread flour*
3/4 cup sugar
2 (8-ounce) packages cream cheese, softened
1 large egg
2 teaspoons vanilla extract
Purple-, green-, and gold-tinted sparkling sugar sprinkles
Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.
Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Beat 3/4 cup sugar, cream cheese, 1 egg, and vanilla at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders.
Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.
Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.
*6 to 6 1/2 cups all-purpose flour may be substituted.
Yield: Makes 2 cakes (about 18 servings each)
Prep: 5 min.
This recipe goes with Cream Cheese-Filled King Cake
3 cups powdered sugar
3 tablespoons butter, melted
2 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract
2 to 4 tablespoons milk
Stir together first 4 ingredients. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.
Yield: Makes 1 1/2 cups
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