Catalan Three kings' cake Recipe

Name: Catalan Three kings' cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 grams fresh yeast; 90 grams bread flour; 60 ml whole milk; 1 large egg; 350 grams bread flour; 80 granulated sugar; 15 ml cointreau; 15 ml orange flower water; 7 grams fresh yeast; 60 ml whole milk; 70 grams unsalted butter; 75 grams groung almond; 25 grams ground hazelnut; 15 grams ground walnut; 15 grams ground coconut; 85 grams powdered sugar; 1 egg yolk; 60 ml pomace brandy (ex. grappa); 50 grams sugar; 1 eggs; 30 grams almond; 1 box of dried and candied fruit; ml vegetable oil

Servings: persons

2 grams fresh yeast
90 grams bread flour
60 ml whole milk
1 large egg
350 grams bread flour
80 granulated sugar
15 ml cointreau
15 ml orange flower water
7 grams fresh yeast
60 ml whole milk
70 grams unsalted butter
75 grams groung almond
25 grams ground hazelnut
15 grams ground walnut
15 grams ground coconut
85 grams powdered sugar
1 egg yolk
60 ml pomace brandy (ex. grappa)
50 grams sugar
1 eggs
30 grams almond
1 box of dried and candied fruit
ml vegetable oil

1
Sourdough: Warm the milk a bit.
2
Mix the yeast and the flour.
3
Add the milk and knead.
4
Let it rest (and raise) for 12 hours.
5
Marzipan: mix all the ingedients, make a ball, wrap it in plastic wrap amd let it rest in the fridge for around 10-12 hours.
6
Dough: mix the milk, the cointreau, the orange flower water.
7
In another bowl mix the flour, the sourdough (must crumble it), the yeast, the sugar and the salt.
8
Add the liquids and the butter (slightly melted) and kneed it.
9
Cover it with a wet cloth amd let it rest u til it doubles its original volume.
10
Press the mass down to take out the air and make a ball.
11
Rub vegetal oil in your hands and make a hole in the middle of the ball and stretch it carefully until you have a crown.
12
Flat the sides and put the crown on a oven-tray (covered in paper)
13
Put the marzipan in the crown.
14
Once done take the exterior side of the mass and cover the marzipan.
15
Cover t once more with a wet cloth amd let it double its volume.
16
Topping: Mix the brandy and the sugar and paint the crown.
17
Beat the egg and paint the crown over the sugar.
18
Put the candied fruts andthe almonds on it.
19
Put in he oven for 25-30 minutes.
20
Let it cool down before serving

8697

kcal

Calories

Fat

2122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 grams fresh yeast, 90 grams bread flour, 60 ml whole milk, 1 large egg, and more.

Yes, Catalan Three kings' cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Catalan Three kings' cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions