This rich and regal dessert lives up to its name. King’s Cake is a traditional layered treat made with ground walnuts, chocolate, and apricot jam. It’s finished with a velvety filling and a glossy chocolate glaze. Each slice is topped with whipped cream, making it perfect for holidays or any time you want to serve something truly special.
Ingredients
For the cake:
- 1¾ sticks (200 g) plant-based margarine
- 1 cup (120 g) powdered sugar
- 4 egg yolks
- 1 cup (100 g) ground walnuts
- 1 cup (100 g) finely crushed graham crackers or plain tea biscuits
- 7 oz (200 g) dark baking chocolate, grated
- 4 egg whites
For filling and layering:
- 5 tablespoons apricot jam
- ⅔ cup (150 g) plant-based margarine
- 2 tablespoons milk
- 2 tablespoons powdered sugar
- 1 oz (30 g) dark chocolate (about 2 squares)
- 1 whole egg
- 1 egg yolk
For topping:
- 5 oz (150 g) dark baking chocolate
- 3½ tablespoons (50 g) plant-based margarine
- 1–2 tablespoons milk (as needed for thinning)
- Whipped cream or non-dairy whipped topping (for garnish)
Instructions
- Cream margarine and powdered sugar until smooth.
- Add egg yolks one at a time, mixing well after each.
- Stir in ground walnuts, crushed graham crackers, and grated chocolate.
- Beat egg whites to stiff peaks, then gently fold into the batter.
- Pour batter into a greased and floured round pan.
- Bake at 430°F (220°C) for about 20 minutes or until set. Let cool.
- Slice cake horizontally into two layers.
- To prepare the filling, melt chocolate with milk over low heat.
- Beat egg, egg yolk, and powdered sugar until smooth.
- Stir the beaten eggs into the melted chocolate mixture.
- Cook gently, stirring until slightly thickened. Cool.
- Spread apricot jam on the bottom cake layer, then spread half the filling over it.
- Place the second layer on top and cover with the remaining filling.
- For the glaze, melt chocolate and margarine with milk until smooth.
- Pour glaze over the cake evenly.
- Just before serving, slice and pipe whipped cream or non-dairy topping on each piece.
