If you would like to read up more about Flemish food history, I highly recommend Regula Ysewijn’s books. ‘Dark Rye and Honey Cake, Festival baking from the Low Lands’ is both a great cook book as well as covering rich history about food.
This looks very much like “Alman pastası” (literally German cake/torte) that became an overnight craze in Türkiye in the 80s (still holding on) and which i could never understand where it came from. Wonder now if this was the inspiration. It started with a bakery in Istanbul called Motta and took off. I wish i could add a picture, if you google alman pastası you’ll see it looks exactly like this.
As a French person, I had never heard of Flemish kings cake, that’s super interesting. It makes me think of a sort of fusion between the Kings brioche common in the South West of France and the Frangipane Kings cake. Looking forward to trying this!
Hey, how would one bake this cake with f.ex the hojicha mentioned? Would you recommend to infuse the milk of the pastry cream or the whipped cream or smth else? Thank you! I am looking forward to bake this one!
If you would like to read up more about Flemish food history, I highly recommend Regula Ysewijn’s books. ‘Dark Rye and Honey Cake, Festival baking from the Low Lands’ is both a great cook book as well as covering rich history about food.
It’s one of my favourites!
This looks very much like “Alman pastası” (literally German cake/torte) that became an overnight craze in Türkiye in the 80s (still holding on) and which i could never understand where it came from. Wonder now if this was the inspiration. It started with a bakery in Istanbul called Motta and took off. I wish i could add a picture, if you google alman pastası you’ll see it looks exactly like this.
I’m finding the link isn’t working. Could be me…
The KP+ link isn’t working for me either (also didn’t get the KP+ email) despite being subscribed
Same here! The link doesn't work, and I'm so curious for the recipe.
Hello! I’m so sorry — that’s my fault! This is now fixed :) you should have it in your inbox now!
Hello! I’m so sorry — that’s my fault! This is now fixed :) you should have it in your inbox now!
Hello! I’m so sorry — that’s my fault! This is now fixed :) you should have it in your inbox now!
As a French person, I had never heard of Flemish kings cake, that’s super interesting. It makes me think of a sort of fusion between the Kings brioche common in the South West of France and the Frangipane Kings cake. Looking forward to trying this!
Hey, how would one bake this cake with f.ex the hojicha mentioned? Would you recommend to infuse the milk of the pastry cream or the whipped cream or smth else? Thank you! I am looking forward to bake this one!
Yummmm. The mini ones remind me a bit of a more eggy Italian maritozzo ☺️