Fancy making a Fit King´s Cake?
Recipe Tips: Roscón de Reyes (King’s Cake)
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Portion size: 1 Piece
- Number of servings: 10
- Cooking style: European
- 150g of Almond Flour from FoodSeries
- 150g of Instant Oat Flour in cookies and cream flavour FoodSeries
- 40g of Hydrolysed Rice Flour' from FoodSeries
- 120g of Erythritol Powder from FoodSeries
- 1 scoop of Egg Albumin Powder from FoodSeries
- 250ml of Dairy or Plant Milk
- 60g of Coconut Oil from BioSeries
- 1 pinch of salt
- 1 sachet of Yeast
- Juice of 1 lemon and 1 orange
- Zest of lemon and orange
- 200g of cream cheese
- 1 scoop of Evolate 2.0 in vanilla flavour from SportSeries
- 1 egg yolk
- 25g of sliced Almonds
- Chopped fruit (orange, lemon)
- 2 scoops of Desiccated Coconut from FoodSeries
|Nutritional Information per serving|
|of which saturates:||8,1g|
|of which sugars:||4,5g|
How to make: Roscón de Reyes (King’s Cake)
- In a bowl, add the dry ingredients (except for the protein, desiccated coconut) and mix to combine.
- Add the melted coconut oil, dairy or plant milk, lemon and orange juice and zest.
- Reconstitute the egg white: 200ml of water and the scoop of albumin powder. Whip the egg whites until stiff.
- Add the egg whites, little by little, with encircling movements so that the whites don't run down.
- Knead the mixture and leave to stand until it doubles in size (cover the bowl with a damp cloth).
- Then shape the dough into the shape of a roscón.
- Decorate with the pieces of fruit and the flaked almonds, and brush with the egg yolk.
- Bake in the oven for approximately 30 minutes at 180º.
- Remove from the oven, and when cool, cut in half and add the filling.
- For the filling: mix the protein with the cream cheese.
- You can use a piping bag.
- Don't forget to add the bean... well, maybe we've had enough with 2020... We'll keep the gift!
- Finally, sprinkle with the coconut.