VEGETARIANISM : THE NOBLE WAY OF LIVING
 
Vegan Galette des Rois (King's Cake) (In French)   
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(For all ingredients, please use organic versions if available)
2 sheets puff pastry dough
100 grams sugar
100–150 almond powder
50–70 grams vegan butter
2 tablespoons vegan yogurt
1 teaspoon vanilla essence or ½ tablespoon orange blossom
Cinnamon stick
Sunflower lecithin
Lemon juice
Soy milk
Salt
Oil
Water
Trinket

Directions (to make the frangipane / almond filling)


  1. Put 100 grams of sugar directly into the bowl
  2. Put 100–150 grams almond powder (the consistency of course depends on your taste)
  3. Mixing the sugar and almond powder
  4. Once it is well mixed, we will add 50 grams to 70 grams vegan butter
  5. You can also do is melt a little butter but not much. Just to make it easier to rise
  6. Continue mixing to ensure that the butter is thoroughly mixed with sugar and almonds
  7. Add ½ a teaspoon of cinnamon
  8. Mix it
  9. Add 2 tablespoons of soy yogurt to give more consistency to the dough
  10. Ready to use
Directions (to make vegan galette des rois):
  1. Coat the baking tray with a little oil
  2. Put the first puff pastry on it
  3. Put frangipane in the middle and from there, we’ll spread it a little more on the edges
  4. Add the figurine (this time you have snow white), insert them (when you cut the cake,
    Make sure not to cut the trinket)
  5. Make sure that nobody knows where the trinket is
  6. Put the second pastry on the dough
  7. Flatten it with your fingers
  8. Poke the ends edges with a fork to be sure it still holds cooks well
  9. Put it in the fridge for 15–20 minutes before baking
  10. About 10 minutes after the cake had been in the fridge
  11. pre-heated the oven to 150 degrees celsius
  12. Mix a teaspoon of soy milk, and a little butter for the coating
  13. With the cooking brush, coat the whole cake
  14. Put it in the oven for 30–40 minutes
Directions (to prepare the crown):
  1. On the gift wrapping paper, you turn it over to the white part
  2. Use the ruler to mark for a cut at about 10 centimeters
  3. Once you’ve marked it with the ruler that way, it leaves a good 1–2 centimeters left. This way, we can fold the paper over
  4. Make a second line to fold the paper
  5. With this little line we will then fold the paper on this line
  6. To make our crown, we’ll fold it in half this way
  7. Then we will fold it in four
  8. Then again, again
  9. Once that is done, folded well and all are equal like this
  10. We can cut to make our crown
  11. We cut like that on both sides like this and then we can unfold
  12. Once it’s done, we will fold the edge here okay so that the crown will keep its round shape
  13. Use glue to put it together
Directions (to serving):
  1. Cut the cake
  2. We can serve it with mango sorbetor with fresh soy cream
  3. Scoop it
  4. Serve your guests with a little champagne (non-alcoholic champagne)



 
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